Fluffy Pancakes with Buttermilk
The taste of pancakes is directly influenced by what you cook them on: milk, kefir, or water. I suggest making pancakes with buttermilk - these pancakes turn out very fluffy with a light aroma of clarified butter. They are also quite neutral in taste on their own and can be served with any fillings.
Information
Ingredients
- Buttermilk450 ml
- Milk400 ml
- Flour200 g
- Egg3 piece
- Salt0.25 teaspoon
- Vegetable oil1 tablespoon
Directions
Prepare the ingredients according to the list. The kefir, milk, and eggs for these pancakes can be at room temperature or just taken out of the refrigerator - it doesn't make a significant difference. You can replace kefir with a similar consistency and density fermented milk product. However, do not use buttermilk - you will need to adjust the proportions of the ingredients. You may need slightly more flour depending on the thickness of the kefir. This amount of ingredients will make 21 pancakes with a diameter of 18 cm.
Mix the kefir and milk until homogeneous.
In a separate container, beat the eggs with salt. If you want sweeter pancakes, you can add 1-1.5 tablespoons of sugar at this stage, but do not add too much or the pancakes may burn.
Pour beaten eggs into a mixture of sour cream and milk, mix well with a whisk.
In a large bowl in which the dough will be prepared, pour the flour and mix vigorously with a whisk, making several energetic movements. This will help enrich the flour with oxygen.
Add about a third of the egg and milk mixture to the flour and mix well. When making pancakes, it is better to pour the liquid into the flour, not the other way around. This will prevent lumps from forming in the dough. If lumps still formed, you can either blend the dough or strain it through a sieve.
Add the remaining egg and milk mixture and mix well again. In the end, the dough should have the consistency of liquid sour cream. Pour in a tablespoon of vegetable oil and mix.
Heat a frying pan well (preferably a pancake pan) and lightly grease it with vegetable oil. There is no need to grease the frying pan with oil during the cooking process. Pour three quarters of a ladle of the dough and spread it over the surface of the frying pan in a circular motion. Bake the pancake for about 1 minute, until the surface becomes dull, then flip it over and cook until done for 25-30 seconds.
Transfer the cooked pancakes to a plate, optionally spreading them with a small piece of butter.
The pancakes on whey are ready. Enjoy your meal!
These pancakes can be served with honey, jam, mashed cottage cheese with berries or yogurt, as well as with savory fillings, such as cream cheese with salmon or herbs.
