Kataef - Arab pancakes

You will need
  • - flour - 330 g
  • - kefir - 200 ml
  • - water - 100 ml
  • - soda - 1 tsp.
  • - vegetable oil - 2 tbsp. (plus some more for frying)
  • - icing sugar - 2 tbsp.
  • for cream:
  • - Flour - 2 - 3 tbsp.
  • - water - 100 ml
  • - sugar - 1 tbsp.
  • - Neroli oil - 1 drop
First, make custard. It will be very thick, so that it can not pour, and spread on a pancake. Mix flour with water until smooth. A drip of neroli oil. For a specified number of components, one drop of essential oil is sufficient. No other spices will be used. But it will turn out really magical. Add sugar. Put the saucepan on the weakest fire and heat, stirring constantly, until the mass thickens. And remove from heat.
Now prepare the dough. This recipe does not use yeast, we will cook on kefir. Pancakes are very tender, melting in the mouth. Kefir needs a little warm, about room temperature. Now add soda and stir. A thick foam will appear.Now pour in the oil mixed with water. Carefully pour this mixture into the flour that has been pre-sifted in a bowl. Mix well the resulting thick mass to avoid lumps.
A small portion of the dough, about half of a ladle or about 50 ml, pour into the middle of an oiled frying pan, preheating it. Fry over medium heat. When the top of the pancake dries, immediately remove it from the pan and fold it in half, smear it with cream, put it on a dish. Each pancake individually or all at once sprinkle copiously with powdered sugar.
Thus bake all the pancakes and you can serve them to tea or coffee.

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