Hercules oatmeal pancakes
How to prepare "Oatmeal with hercules": Kefir, Eggs, refined vegetable oil and Hercules. Step-by-step recipe with photos, 14 stages, total time -

Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Read the full method before you begin and prepare all ingredients in advance.
Taste near the end of cooking and adjust the seasoning before serving.
Adapted from the source recipe's notes.Method
- 01
Adding hercules to the dough for pancakes makes them more useful. Suitable hercules of any variety: for cooking porridge, and flakes for quick brewing.
- 02
To prepare lush oatmeal pancakes, you will need ordinary flour, hercules flakes, eggs, kefir, vegetable oil, soda, salt and sugar.
- 03
Combine kefir with eggs and vegetable oil, mix.
- 04
Add hercules. If it is cereal for cooking, then give 10-15 minutes to swell them, and if it is cereal for brewing, you can make dough immediately.
- 05
To complete the preparation of the test, you need: sugar, salt and flour with soda. Soda does not need to be extinguished, it will react with kefir acid and give a reaction, that is, it will provide a high lift of pancakes when frying.
- 06
The dough for the oatmeal is ready, it is thick and lush.
- 07
Fry the pancakes in the usual way from both sides in a hot pan on vegetable oil, laying out a portion of dough with a regular tablespoon.
- 08
Oat pancakes are ready, they turn out very lush, tasty and hearty, but at the same time less caloric and more useful than traditional milk / kefir flour. 2/3 of the amount that came out of these ingredients, and 1/3 disappeared while I fry them.
- 09
Serve pancakes with sour cream, jam, jam, condensed, melted butter, in general, who likes.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .



