Delicate pancakes made from a mixture of wheat and rye flour
In winter, the soul requires pancakes, pancakes and pancakes! Warm, fragrant, soft and incredibly tasty! And how beautiful they are! Top pancakes with your favorite sauce or topping - and get a great breakfast or a delicious and satisfying afternoon snack! Ready!
Ingredients
Servings 3- wheat flour - 100 g
- rye flour - 50 g
- date syrup - 2 tbsp. l. (can be replaced with agave syrup, Jerusalem artichoke or just liquid honey)
- salt - a pinch
- baking soda - 1/2 tsp
- baking powder dough - 1/2 tsp
- egg - 1 pc.
- kefir - 240 ml
- milk - 60 ml
- olive oil - 2 tbsp. l.
Cooking
Step 1
Mix all dry ingredients in a bowl, mix well with a whisk. Divide the egg into protein and yolk.
Step 2
In another bowl, beat the yolk a little, add kefir and milk, oil and syrup, mix. Pour the liquid part into the dry part and mix until combined. Do not interfere for a long time, small lumps in the dough are allowed. The longer you stir, the flatter and rubberier the pancakes will be.
Step 3
Heat up a skillet over medium heat. Beat the protein until a strong foam, add to the dough and gently mix with a spatula until combined, again do not interfere for a long time. Bake in a dry frying pan without oil. As soon as the first bubbles appear on the surface, turn over. Serve with honey, syrups, or whatever your heart desires.