It is generally accepted that only one drink should be added to pancake batter - milk.
However, some housewives also add kefir to the pancake base.
Or they completely replace milk with a fermented milk drink.
Why is this done? It turns out that thanks to the non-standard additive, the dish turns out completely different.
An expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova told about an interesting culinary trick.
Why add kefir to pancake batter
Thanks to the fermented milk drink, the pancakes will be incredibly tender and at the same time strong.
And if you want the dish to be thin, then the finished pancake base needs to be allowed to “rest” for at least 60 minutes.
There is no need to put the bowl with the dough in the refrigerator: the container should be in a warm place.
Kefir is also useful if you can’t use chicken eggs: the pancakes will still turn out delicious.
How much kefir to add to pancake batter
If the housewife wants to completely replace milk with kefir, then for 3 eggs and 2 cups of flour you need half a liter of fermented milk drink.
If you plan to use both drinks, then 250 milliliters will be enough.
To neutralize the sour taste, you need to add a little soda to the pancake base - 0.5 teaspoon.
Earlier, the expert explained why experienced housewives add bread crumbs and starch to minced meat.
Expert: Julia Arkhipova
