These thick pancakes I learned to make my grandmother from Voronezh. Every damn reminds Oh-Oh-Oh-Oh-ry is a large pancake, but much puffier and softer. And in contrast to these thin pancakes always turn out, they simply can not spoil )))
|Cooking time 40 minutes||Number of servings 2|
Beat the eggs with the sugar and salt white.
In 1 glass of kefir add soda and stir. Leave on for 2-3 minutes for the formation of foam.
Then rising the rest of the kefir and yogurt to pour into the batter and stir.
In the dough mix 12 tablespoons of flour (with good slide).
The batter is quite thick - the consistency is about like sour cream 15%.
Withstand the dough for 20-30 minutes before baking pancakes.
Preheat a frying pan greased with vegetable oil.
A little bit of oil to add before each pancake and heat the oil.
Put the dough thick enough not to need it much spread.
On the frying pan 20 cm - about 1.5 ladle of the dough (the dough layer about 1 cm).
Bake on low heat (I have 3, maximum 6). Bake on the one hand,
then turn over, cover and bake the second side.
If you do everything right and not to be greedy (to make thick batter) pancakes
well rise and get thick and very soft inside.
You can add raisins to the dough. Is, as always, with sour cream, jam, etc.