Pancakes with persimmons on kefir

Pancakes with persimmon in kefir

The persimmon season is in full swing, and it's the perfect time to treat yourself and your loved ones to something delicious. Let's make fluffy pancakes with persimmons. The batter turns out airy, sweet, and with juicy pieces of fragrant persimmon.

Information

  • Total: 40 min
  • Active: 20 min
  • Serves 3
  • 192 kcal / 100g

Ingredients

  • Chicken egg
    1 piece
  • Sugar
    30 g
  • Salt
    0.5 teaspoon
  • Kefir
    200 ml
  • Wheat flour
    150 g
  • Baking soda
    0.5 teaspoon
  • Vegetable oil
    40 ml
  • Persimmon
    200 g

Directions

1
Done
Prepare all the ingredients. To make this variation of pancakes, you will need ripe persimmons with firm flesh. Any fat...

Prepare all the ingredients. To make this variation of pancakes, you will need ripe persimmons with firm flesh. Any fat content kefir will do. The more sour, the fluffier the pastries will be. You can fry them in any oil.

2
Done
Pour kefir into a suitable deep container. Add baking soda. Mix with a whisk and leave for 3-5 minutes, so that the soda...

Pour kefir into a suitable deep container. Add baking soda. Mix with a whisk and leave for 3-5 minutes, so that the soda reacts with the acidic kefir environment. After a while, a lot of air bubbles will form on the surface.

3
Done
Wash the eggs. Beat them together with the other ingredients. Add sugar and salt. Stir until the sugar and salt crystals...

Wash the eggs. Beat them together with the other ingredients. Add sugar and salt. Stir until the sugar and salt crystals dissolve. The pancakes turn out slightly sweet, so adjust the amount of sugar according to your taste.

4
Done
Prepare the flour in advance. It needs to be sifted to saturate it with oxygen and remove any remaining impurities...

Prepare the flour in advance. It needs to be sifted to saturate it with oxygen and remove any remaining impurities. Gradually add small portions of flour to the liquid ingredients. After each addition of dry mass, mix well with a spoon.

5
Done
The amount of flour may vary more or less from what is specified in the recipe. Adjust it based on the consistency of the...

The amount of flour may vary more or less from what is specified in the recipe. Adjust it based on the consistency of the dough. The dough should be of medium thickness. If you dip a spoon into the dough and lift it, the flowing ribbons should stay on the surface.

6
Done
Rinse the persimmon. Any variety can be used. Use a vegetable peeler to remove the skin, as it can give a bitter and...

Rinse the persimmon. Any variety can be used. Use a vegetable peeler to remove the skin, as it can give a bitter and astringent taste. Cut the firm flesh into small cubes. Add it to the dough.

7
Done
Stir to evenly distribute the persimmon cubes throughout the dough. Leave it at room temperature for 10-15 minutes.

Stir to evenly distribute the persimmon cubes throughout the dough. Leave it at room temperature for 10-15 minutes.

8
Done
Set a frying pan over medium heat. Pour in odorless vegetable oil. Heat well. Spoon in portions of batter. Cover with a...

Set a frying pan over medium heat. Pour in odorless vegetable oil. Heat well. Spoon in portions of batter. Cover with a lid. Cook for 2-3 minutes on each side, until golden brown. The cooking time depends on the intensity of the burner flame, the size of the batter, and the material of the cookware used.

9
Done
Place the pancakes on a paper towel to absorb any excess oil. Persimmon pancakes are ready. Serve immediately with sour...

Place the pancakes on a paper towel to absorb any excess oil. Persimmon pancakes are ready. Serve immediately with sour cream or any sweet toppings.

10
Done
Enjoy your tea time!

Enjoy your tea time!

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