薄孔洞酸奶薄饼
用酸奶、发酵粉和沸水调制的轻盈面糊，烙制出薄而有弹性、带小孔的薄饼，适合甜咸两用填馅。
- 烹饪时间
- 35 分钟
- 份量
- 508 kcal
- 材料
- ≈ $0.48
- 蛋白质
- 16 g
材料
- 1 Kefir包装 900 毫升 约等于 $2.13 160 毫升
- 2 Eggs包装 10 个 约等于 $1.93 0.5 个
- 3 Wheat flour 80 克
- 4 Sugar 12 克
- 5 Baking soda 2 克
- 6 Sunflower oil 8 毫升
- 7 Salt 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将鸡蛋、糖和盐一起搅拌均匀。
倒入常温酸奶，加入发酵粉，快速搅拌至起泡。
徐徐加入面粉并搅匀，再缓慢倒入70毫升沸水，边倒边快速搅拌。
加入半份黄油，静置面糊10分钟。
中火热锅，用剩余黄油轻抹锅面。
倒入薄层面糊，每面煎40–60秒至边缘微金黄。
叠好薄饼，盖上保温，热吃时配酸奶、果酱或馅料。
小贴士
- 为什么这样做
- Pour boiling water over the baking soda to activate it right away and get even holes. If you mix the soda into the liquid ahead of time, it won't lift the batter.
- 可替换食材
- Replace the kefir with 160 g of prostokvasha or plain yogurt, but the bliny will be denser. Use 8 g of butter instead of sunflower oil for aroma.
- 常见错误
- The bliny come out thick or without holes if the batter is too thick or the soda wasn't activated with boiling water. Check: the batter should run off the spoon in a thin stream.
- 保存与加热
- Keep in the fridge for 2 days in a closed container, covered with a towel. Reheat in a dry pan for 30 seconds per side. Don't freeze.
- 搭配建议
- Serve with jam or condensed milk for breakfast or as a dessert with tea. Also good with a sweet cottage cheese filling.
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