Custard pancakes with kefir with Apple juice

Description

That's really what pancakes do not exist and still from time to time want to diversify them. It turned out just great delicate, lace, hollow-out pancakes. As everyone knows, products made of choux pastry is very soft, gentle and long retain their original freshness. The dough is a mixture of custard, with the addition of yogurt and Apple juice, which gave a very interesting taste that makes you enjoy infinite.

Ingredients

Vodka

1 Tbsp
Salt

0.5 tsp
Apple juice

200 ml
Vegetable oil

3 Tbsp
Yogurt

200 ml
Chicken egg

3 piece
Flour

150 g
Water

270 ml
Sugar

1 Tbsp
Soda

0.333 tsp

Cooking

150 g flour sift into a bowl 1 Cup of water (200 ml) boil and immediately with continuous stirring pour in 150 ml of flour and brewing it. The dough can be lumpy so you need to RUB with a spatula until a homogeneous and smooth viscous mass. The resulting dough is a little cool.

Using a mixer to drive 3 eggs, one at a time, beating well after each.

Then add the yogurt, vegetable oil, sugar, salt, mix with a mixer until a homogeneous dough.

Then add 2-3 tbsp of the sifted flour with soda, stir, to avoid lumps. Then add Apple juice and vodka, stir with a mixer. The consistency should be slightly thicker than for ordinary pancakes, if anything, add water, about 50-70 ml. Cover the dough and leave for 30-40 minutes.

I don't grease the pan with regular cooking oil, or as many do, into the dough add oil before baking, to not oil... I take smetacek fat, skewer it on a fork, and every time they grease the hot pan. Bake pancakes in the usual way, first one side, then the other.