Culinary Сontest | Кулінарний конкурс Katmi, Not Pancakes

let me tell you about these amazing things called "Katmi"! You might look at them and think - Oh, just another pancake, but hold on, there's a twist! These aren't your ordinary pancakes – they're Katmi. Тhey look like your regular pancakes, and you'd almost mistake them for one.

But here's the trick – it's all about the batter. Katmi and pancakes share the usual suspects: eggs, flour, fresh milk, maybe a dash of yogurt or plant-based milk. But here's the secret ingredient in Katmi – yeast. Yep, they're pancake rebels made with yeast.

Now, the yeast is the secet here. It gives Katmi a distinct flavor, a bubbly texture, and they end up a bit thicker than your average pancakes. It's like the yeast is throwing a party in there!

Here's a quick rundown of how you can whip up these delightful Katmis. First off, dissolve a packet of dry yeast (about 7g) in 600ml of warm fizzy water with a teaspoon of sugar. In another bowl, beat three eggs, add three tablespoons of oil, a pinch of salt, and mix in that yeast concoction. Then, slowly add flour until you get a thick but not too dense batter. Let it chill for half an hour in a warm corner, and then voila – time to hit the pan!

Cook them up on a skillet, and here's a tip – a little oil on each Katmi makes them extra golden. Now, the filling is up to you – sweet, savory, or plain. They're so delicious; you could probably eat them plain and still be in heaven. Give these Katmis a try, and I promise they'll disappear faster than you can say Yum! 😍