I'm cooking pancakes "by eye", therefore the proportions of the ingredients given for reference (weighed, when was the last time baked), but will describe, how to do. The proportions can vary depending on your taste preferences and what you have lying around in the fridge. Porridge you can use any, though sweet, although not, you can even add half-eaten muesli. I sometimes get the leftovers from 3-4 breakfasts. It is best to go Kashi of the major cereals: oatmeal (from Hercules or steel cut oats), millet, crushed corn corn, ACCA, Artek. From small cereals (semolina, polenta), it turns out, for my taste, not so good. On rice pancakes personally, I don't like to do, although mixed with other cereals are sometimes used. Kislomolochny also possible to take any. Best kefir or whey (the whey, you can add a little cream or melted butter), but I did the yogurt, and yogurt, and even sour cream. Of course, the view-made dairy products will greatly affect the taste of the finished pancakes. If you do it with sweet yogurt, do not add sugar. If with sour cream, change the proportions: about 1/3 cream and 2/3 milk (i.e., ~140g sour cream and ~ 280-290 ml of milk).

In a deep bowl pour kefir (kislomolochny), add cereal, egg, sugar and salt. Beat with a mixer or hand whisk until the lumps in the porridge will not disperse and will not get a smooth mass. ProSeal the flour until you get a thickish batter, like for pancakes (if you take the dough with a spoon, it will not run away from it, and fall).

Add the vegetable oil and beat well. Do not be alarmed that so much oil that the pancakes are fried on a dry pan, which is lubricated only once, in the beginning. Dilute the dough with milk, stirring until a dough consistency as pancakes (like thick yogurt). In the end, add soda and stir well. Before baking, you can let the dough stand for 10 to 30 minutes to swollen gluten. In this case, add soda just before frying. All! The dough is ready. If you have pancakes you can not read further.

Proceed to frying. In cooking pancakes is very important to choose the pan. Best of all, as you know, the pancakes frying in a cast iron skillet. If you don't have one, a good option - any heavy metal frying pan, you can use an enamel or ceramic (only the coating must be perfect, without scratches and chips). The third option is anodized aluminum. But on a lightweight aluminium pan with Teflon coating pancakes go bad because of such pan low heat capacity (and conductivity is not very). Simply put, they warm up slowly and hold heat badly, and meanwhile, pancakes (unlike cakes) need a VERY hot pan. But if you have nothing else, cook on Teflon, just need to give her time to warm up after each pancake. Now, heat the pan on high fire. I have my gray cast iron not less than 5 minutes. If the pan is old and it is something a long time ago burnt, pour in the hot pan a few tablespoons of salt and Polish with a cloth or paper towel, then rinse with water and again heat the pan. This same method can be used, if in the process of cooking a pancake stuck. On a hot (very hot!) the pan pour a little vegetable oil, quickly spread it around the bottom of the pan, tilting and/or shaking it, and pour all that remained in the trash (not down the sink drain, then the pipe will be a long time to clean). Pour the dough from one edge and let it overflow onto the pan, tilting it in different directions. Return the pan to conforme. As soon as the edges of the pancake will darken slightly, and the entire surface is dry (the photo shows the difference between wet and dry test), it can be inverted.

Slide the blade along the edge of the pancake around the perimeter, separating the edge of the pan (if you have a cast iron skillet, it is better to use a metal spatula, they are the most thin). Pry off the pancake with a spatula and flip.

The willingness of the second side of the shoot, I determine at the hearing: once squarcina will be noticeably quieter, damn ready. Flip it onto a plate and immediately return the pan to conforme. Then brush the pancake with a piece of butter. I use solid oil, not melted: so it is less, and the extra dishes to wash. Between the pancakes frying pan it is necessary to give again to warm up. That's why at first I only grease that fried the pancake, and then pour into the pan the next portion of the test (this time, as I said, the frying pan grease is not necessary). However, if the pan is long empty, the remaining thin plaque test dries up. So if at the most inconvenient time your kids decide to test the strength of the cat's tail, or the doorbell rang very talkative Jehovah's Witnesses, or your second half wants urgently to hold the stud with your fingers, the pan will need to wash or clean with salt, otherwise the next pancake will stick. After wash, before the first pancake should be pour into the pan a little vegetable oil and continue to fry on a dry.

Well, that's all! Here they are, our handsome.

In my family eating them either "with a" piping hot, or thinly smeared with half sour cream, and the second half is even thinner jam, put a handkerchief or a rolled up kineticom. My mother likes to put on a hot pan with a knob of butter and SOP it with a pancake. I never understood how she eats such innocent, but as she became a mother, for some reason tasted. Well, all that is left (I always bake a lot of pancakes), I stuffed cottage cheese with raisins or different savory fillings and put in the freezer. Next time don't mess around!