Custard pancakes with kefir with Apple juice
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That's really what pancakes do not exist and still from time to time want to diversify them. It turned out just great delicate, lace, hollow-out pancakes. As everyone knows, products made of choux pastry is very soft, gentle and long retain their original freshness. The dough is a mixture of custard, with the addition of yogurt and Apple juice, which gave a very interesting taste that makes you enjoy infinite.
Ingredients for Custard pancakes with kefir with Apple juice
- Vodka - 1 tbsp
- Salt - 0.5 tsp.
- Apple juice - 200 ml
- Vegetable oil - 3 tbsp.
- Yogurt - 200 ml
- Chicken egg - 3 PCs
- Flour - 150 g
- Water - 250-270 ml
- Sugar - 1 tbsp
- Soda - 1/3 tsp
Step by step instruction of cooking Custard pancakes with kefir with Apple juice
150 g flour sift into a bowl
1 Cup water (200 ml) boil and immediately with continuous stirring pour in 150 ml of flour and brewing it.
The dough can be lumpy so you need to RUB with a spatula until a homogeneous and smooth viscous mass.
The resulting dough is a little cool.
Using a mixer to drive 3 eggs, one at a time, beating well after each.
Then add the yogurt, vegetable oil, sugar, salt, mix with a mixer until a homogeneous dough.
Then add 2-3 tbsp of the sifted flour with soda, stir, to avoid lumps.
Then add Apple juice and vodka, stir with a mixer.
The consistency should be slightly thicker than for ordinary pancakes, if anything, add water, about 50-70 ml.
Cover the dough and leave for 30-40 minutes.