VEGETARIAN

Pancakes with Oat Flakes and Lemon Zest

Breakfasts | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pancakes with oat flakes and lemon zest

Ingredients

Wheat Flour - 8.8 oz
Chicken Egg - 1 piece
Baking Powder - 2 teaspoons
Kefir - 17 fl oz
Oat flakes - 5 tablespoons
Sugar - 1.1 oz
Vanilla Sugar - to taste
Ground Cinnamon - to taste
Vegetable Oil - 10 tablespoons
Lemon - 1 piece

Step by Step guide

Step 1

Warm the kefir until it's lukewarm, pour it into a bowl, crack the chicken egg into it, and mix. Add 30 grams of sugar and vanilla sugar.

Step 2

Add the flour and baking powder, and mix well to avoid lumps. If the kefir is well warmed, the baking powder will start to foam, making the pancakes fluffier. Stir in all the oat flakes, mix well, let it sit for 5 minutes, then grate the zest of one lemon into the bowl and optionally add lemon juice. The batter should have a consistency similar to thick sour cream.

Step 3

Heat a frying pan, pour 2 tablespoons of vegetable oil into it, scoop the batter with a tablespoon and pour it onto the pan, leaving space between each pancake to avoid one large pancake. After about 40 seconds, the pancakes will brown on one side; gently lift them with a spatula or fork and flip them to the uncooked side. Try to 'slap' the pancake onto the pan a bit so that the batter spreads slightly on the surface, making them fluffier. For each new batch of pancakes, add more vegetable oil to prevent sticking.

Step 4

Place the finished pancakes in a bowl lined with paper towels to absorb excess oil. It's best to do this on different plates so that the bottom layer doesn't soak up oil from the top ones.

Step 5

Serve the pancakes hot, warm, or cooled with any topping (I served them with honey and pecans), sprinkling with cinnamon if desired (the cinnamon stick in the photo is purely for decoration).