#kukpad4 Curd pastry is one of my favorites, so when I came across a recipe for curd pancakes, I immediately decided to cook them. The result won me over. Curd pancakes on kefir turned out to be very tasty and tender, with a distinct curd taste and slight sourness, which is inherent in fermented milk products.
Ingredients: cottage cheese, eggs, kefir, water, baking powder, salt, sugar, vegetable oil, flour
Cooking method:
Combine kefir, cottage cheese, chicken eggs, sugar and a pinch of salt in a deep bowl.
Blend the mixture with an immersion blender until smooth. If you do not have a blender, then grind the cottage cheese through a fine sieve and only then combine it with the rest of the products, mix with a whisk.
Pour clean filtered water at room temperature and a couple of tablespoons of vegetable oil into the kefir-curd mass. Stir.
Enter sifted wheat flour mixed with baking powder. Stir again so that there are no flour lumps. The dough in the end should turn out to be much thicker than the usual pancake, but less often than for pancakes. Cover the bowl with a towel and leave for 10 minutes.
Fry pancakes over moderate heat on each side until golden brown.