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Print Recipe
Pancakes on Kefir with Filling Recipe
To your attention is the Breakfast of the day. If you Wake up early and you are ready to do a little magic in the kitchen-this recipe will come in handy. Elastic tender pancakes with cheese and sausage filling are an easy way to pamper your household.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients, deep and medium bowls, whisk and sieve. Open the kefir, pour 1 glass from the pack and take it inside, put the rest of the package in the sink under a thin stream of warm water. Sausage and cheese to grate on a coarse grater, put them into a small bowl, cover from severiane and set aside in refrigerator. While you RUB the cheese with sausage, the kefir will become warm. Break the eggs, add a teaspoon of salt and a tablespoon of sugar (both without a hill), stir well, pour in the rest of the pack of kefir, stir again. Put a strainer over the resulting mixture, add flour with baking powder. To begin with, 1 Cup of flour, and then adjust the thickness of the dough after kneading. Gradually, when kneading, add more flour. I came up with another 2/3 Cup. The dough should remain liquid. A trickle runs down from the Corolla. Give the dough to stand for five minutes, meanwhile, put the pan to heat up on a small fire and choose what fat to fry. I prefer to fry in lard.
    Prepare the ingredients, deep and medium bowls, whisk and sieve. Open the kefir, pour 1 glass from the pack and take it inside, put the rest of the package in the sink under a thin stream of warm water. Sausage and cheese to grate on a coarse grater, put them into a small bowl, cover from severiane and set aside in refrigerator. While you RUB the cheese with sausage, the kefir will become warm. Break the eggs, add a teaspoon of salt and a tablespoon of sugar (both without a hill), stir well, pour in the rest of the pack of kefir, stir again. Put a strainer over the resulting mixture, add flour with baking powder. To begin with, 1 Cup of flour, and then adjust the thickness of the dough after kneading. Gradually, when kneading, add more flour. I came up with another 2/3 Cup. The dough should remain liquid. A trickle runs down from the Corolla. Give the dough to stand for five minutes, meanwhile, put the pan to heat up on a small fire and choose what fat to fry. I prefer to fry in lard.
  2. The pan warmed up. We add fire (I have induction-in it I choose the mode 10 out of 14, on gas it should be slightly more than average). Pour 2 tablespoons of sunflower oil into the dough, mix again and start frying. The pan is smeared with fat.
    The pan warmed up. We add fire (I have induction-in it I choose the mode 10 out of 14, on gas it should be slightly more than average). Pour 2 tablespoons of sunflower oil into the dough, mix again and start frying. The pan is smeared with fat.
  3. Ladle out the dough and quickly distribute it over the pan, tilting it at different angles. We wait for the moment when the dough stops glistening and becomes velvety.
    Ladle out the dough and quickly distribute it over the pan, tilting it at different angles. We wait for the moment when the dough stops glistening and becomes velvety.
  4. Flip the pancake, picking up the spatula from the edge. Dozhivem another 15 seconds and put in containers. Much to fry pancakes is not recommended. If the edges are too dry, it is inconvenient to wrap the filling. So we do with the rest of the dough, folding the pancakes in a stack.
    Flip the pancake, picking up the spatula from the edge. Dozhivem another 15 seconds and put in containers. Much to fry pancakes is not recommended. If the edges are too dry, it is inconvenient to wrap the filling. So we do with the rest of the dough, folding the pancakes in a stack.
  5. We take out the blank from the refrigerator. Spread the pancake, put 1 dessert spoon with a hill of cheese and sausage mixture in the upper third. Wrap the edges.
    We take out the blank from the refrigerator. Spread the pancake, put 1 dessert spoon with a hill of cheese and sausage mixture in the upper third. Wrap the edges.
  6. Next, we throw the lower edge of the pancake.
    Next, we throw the lower edge of the pancake.
  7. Turn up the loose ends. The triangle is ready. So wrap all the pancakes and reheat the pan over medium heat (on my scale of 9 out of 14).
    Turn up the loose ends. The triangle is ready. So wrap all the pancakes and reheat the pan over medium heat (on my scale of 9 out of 14).
  8. Grease the pan with fat and put the triangles with the seams down. Fry for a minute.
    Grease the pan with fat and put the triangles with the seams down. Fry for a minute.
  9. Turn over and fry for another half-minute. Remove, put in a plate, and fry in this way all the remaining triangles.
    Turn over and fry for another half-minute. Remove, put in a plate, and fry in this way all the remaining triangles.
  10. We make tea and invite the family to Breakfast. The cheese melted, enveloping the sausage. The pancakes remained soft. I attach a photo of the incision. Cook with love!
    We make tea and invite the family to Breakfast. The cheese melted, enveloping the sausage. The pancakes remained soft. I attach a photo of the incision. Cook with love!

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