Pancakes, along with pancakes, are one of the most beloved and sought-after dishes. What could be better than lush, aromatic, incredibly tasty fried crumpets for breakfast. Their smell is incomparable. When you cook them in the kitchen in the morning, it spreads throughout the house and wakes everyone up without exception. And everyone, as soon as they open their eyes, understands that breakfast today will be great! He hurries to wake up, wash his face, and with the words “Well, you can eat now,” he begins to gobble up these small, rosy delicacies on both cheeks.
Not long ago I finished a series of articles, and what’s interesting is that I saw two noticeable differences between them and today’s dish. If everyone wants to see thin pancakes with holes on their table, no matter how they are prepared, then everyone wants to bake fluffy and plump pancakes, with a soft and holey center inside.
They want to, but not everyone succeeds. It seems that you first put the prepared dough in the frying pan and the product rises and becomes puffy as it should be. You rejoice at this, you think, “well, finally, everything worked out!” But no, sometimes you turn them over to the other side, or when you take them out of the frying pan, and you see our delicious treats have fallen off and become thin, a little thicker than pancakes. Have you encountered such a situation?
Probably everyone has met at some point. Until they had that very cherished recipe, thanks to which the goal became achievable and the result predictable.
It’s not for nothing that I call this recipe the best, because it always makes them the fluffiest. In addition, it is simple like no other, and baking does not take up much free time. And the main thing is that the result is always quite predictable.
We will need (for 10-12 pcs):
- kefir 1% - 250 ml (1 glass)
- flour - 230 g (about 1.5 cups)
- egg - 1 piece (large)
- sugar - 1 tbsp. spoon (heaped)
- soda - 1 teaspoon
- salt - a pinch
Preparation:
1. First, sift the flour. During this action, it will be saturated with oxygen and the dough will become fluffy and airy. As you can see from the recipe, we need about 1.5 cups of flour. There are 160 grams in a glass, that is, 1.5 glasses are 240 grams. And we need 230 gr. Therefore, take this fact into account.
2. Pour kefir into a separate bowl. For baking, it is best to take a low-fat product, either completely low-fat or 1%. Since the products will be fried in a fairly large amount of oil, there will already be enough fat in them. Therefore, there is no point in taking it fat.
In addition, a fatty product, precisely because of the presence of fats, is somewhat “heavier” than a low-fat product, and this will make it more difficult for the dough to rise.
3. Add a teaspoon of soda to the dairy product. Its quantity must correspond exactly to the recipe; you need to add neither more nor less.
There is an easy way to measure the contents of large and small spoons evenly. First, we collect any loose substance into it with a slide, then carefully remove the excess with the back of the knife. That's it, we got exactly a spoonful of what we need.
4. Mix soda with kefir and let stand for 2-3 minutes so that the soda reacts with the sour milk product. Moreover, the more acidic it is, the better the reaction will go. Therefore, I prefer to use 3-4 days old for pancakes.
5. When bubbles appear on the surface, add sugar and salt, then beat in the egg and mix.
6. Divide the flour into approximately 3 - 4 parts. We'll add it in parts. For convenience, we will use a tablespoon. Pour in two heaping tablespoons. The dough must be mixed. Moreover, it is not necessary to knead it until smooth. It's okay if there are some lumps left.
7. Add 2 more full spoons of flour and mix again. Also not to the point of homogeneity.
8. We still have a little flour left, there should be about three full tablespoons left. First add two spoons and see what consistency the dough has. Most likely, it is still slightly liquid. Add another heaping spoonful and stir.
In general, it is always better to sprinkle flour by eye. If you know what consistency the dough should be, then doing it is much easier than measuring it with glasses or spoons.
And the dough should turn out to be quite thick, like thick sour cream, which, if you scoop it into a spoon and then lower it down, will not spill out of it. And you will need to help get it out of there with another spoon.
Many people's pancakes don't turn out fluffy precisely because the batter is too thin. And they simply don’t have the strength to get up! Or even if at first they rise, but then they still fall and become like small, slightly thick pancakes, even if they are tasty.
9. And so our dough is ready, even a little lumpy. But it’s okay, you need to let it sit for 10-15 minutes. Usually 10 minutes is enough for the lumps to disperse. Now you need to mix the dough again. And you can bake.
10. Pour oil into a frying pan. Everyone uses it differently. Someone pours it so that the workpieces “bathe” in it. In this case, they turn out very ruddy on all sides, beautiful, but in my opinion, they also turn out a little greasy.
Therefore, I pour enough oil to just cover the bottom of the frying pan, with a layer of about 1 cm. But this is how I cook, you can pour more oil.
The oil needs to be warmed up. Place the dough on a hot frying pan and in hot oil.
11. Armed with a tablespoon and a teaspoon, place about a tablespoon each in the frying pan. Since the dough is thick, it will not slip out of the spoon on its own, and you need to help it with a small spoon.
It is better not to make large products. It will be more difficult for them to bake, and it will be more difficult for the dough to rise. Therefore, do not make the blanks too large.
12. They need to be fried over medium heat so that the products do not brown too much on the bottom and have time to fry inside.
If the fire is large, you can easily be deceived. Seeing that they have browned on the bottom, we turn them over and fry them on the other side. And in this case they will remain raw inside. Most likely you have encountered this. In addition, the dough inside will not rise, and the pancakes will not be fluffy.
13. The readiness of the bottom side is determined by the fact that the dough on top will become matte and small holes will begin to appear on it. This means that the dough inside is completely baked and the products can be turned over.
14. After they have been turned over, the frying pan must be closed with a lid. So that the products do not burn from below and are baked inside. Fry until done. Make sure the bottom doesn't burn.
15. Place the finished products on paper napkins folded in three so that all the fat remaining on them is absorbed into the paper. This is especially necessary if fried in a significant amount of oil.
Fry all the products in this way until the dough runs out.
Before each new batch, add oil to the frying pan and reheat it. Since it has already warmed up sufficiently, the oil heats up in 15-20 seconds.
16. Serve finished products with sour cream, honey or your favorite jam. Enjoy eating!
They turned out fluffy, aromatic, and not at all greasy. If you break them into two halves, you can see that they are perfectly baked inside. The dough there is “spongy” with numerous holes and cavities filled with air. They are the ones who prevent the dough from falling off. The taste is amazing!
As you can see, the recipe turned out great as described. In fact, it will probably be even faster to cook using it. I wanted to go into more detail on all the nuances so that everything works out for you.
The following recipes will be much shorter. But in order for everything to work out as it should, all the nuances described here must also be taken into account! We will also look at them in more detail at the end of the article.
This recipe can be considered a classic. Basically, everything is cooked using it. Not everyone succeeds because they don’t know all the subtleties. After all, the composition of ingredients is not always the most important thing in a recipe. Therefore, sometimes you read recipes, but the nuances are not described. And everything seems to be correct. But not everyone succeeds!
But I am sure you will succeed at the highest level. After all, the recipe has been tested many times and has never failed. And every time it pleases with its taste and appearance.
And here is the next recipe.
Pancakes made with kefir and yeast - step-by-step recipe
An indisputable fact is that the most fluffy flour products are prepared with yeast. Of course, this takes a little longer than preparing yeast-free analogues, but this time is needed to infuse the dough. Typically, this process lasts approximately 45-60 minutes. Therefore, if you have this time, then by preparing this recipe, the result will definitely please you. The products will turn out lush, rosy, beautiful and very tasty.
We will need:
- low-fat kefir - 0.5 liters
- flour - 480 gr
- dry quick yeast - 1.5 teaspoons
- or fresh - 15 g
- eggs - 2 pcs
- water - 4 tbsp. spoons
- sugar - 1.5 - 2 tbsp. spoons
- salt - 1/3 teaspoon
Preparation:
1. Let's prepare a light dough. To do this, mix dry instant yeast and a tablespoon of sugar. Add 4 tablespoons of warm water and a little flour. The dough should look like thick cream.
Leave for 10-15 minutes for the dough to “come to life”. If the yeast is fresh, then during this time it will bubble. There is no need to wait for it to increase in volume; if bubbles appear, then the dough will definitely rise.
If you use fresh yeast, you should also dilute it with warm water, add sugar and flour and place in a warm place for 20 minutes. Fresh yeast needs time for the dough to brew and rise a little.
2. For kneading the dough, we need slightly warm kefir to help the dough rise faster. Therefore, it needs to be warmed up. You can warm it slightly on the stove, or in the microwave. But in such cases I simply put it in a water bath. It is important that it does not curl up, and on fire you may not be able to keep track of it.
3. Add the warm product to the dough, add the remaining sugar, salt, stir in the eggs and gradually add the sifted flour in small portions. It must be sifted to saturate it with oxygen.
There is no need to pour out all the flour at once. Add gradually and stir. Watch the consistency of the dough; when ready, it should become like thick sour cream, viscous and homogeneous. If you scoop it into a spoon, it will not fall off.
4. Cover the dough with a napkin and place it in a warm place for 45-60 minutes, during which time it should approximately double in volume. If the room is quite warm and the yeast is fresh, then it can increase in volume faster. Therefore, you need to keep an eye on it so that it does not run away.
5. Once the dough has risen, there is no need to stir it. Immediately prepare a frying pan, which must be thoroughly heated along with poured oil.
You don’t need to pour a lot of oil, 1 cm at the bottom is enough. There is also no need to pour too little, the products will be fluffy, and with a small amount of oil they will not be baked inside.
6. Without stirring the dough, take it from one of the edges and place it in hot oil. You can help spread it out with another spoon.
7. Fry over medium heat until the top surface of the product becomes matte. Small holes should also appear on it. This means that the dough is already baked inside, and the pieces can be turned over to the other side.
8. You can turn it over with a spatula or a fork, whichever is more convenient for you. Fry on the other side until golden brown. The second side tends to cook much faster, so be careful not to over-brown it.
9. Prepare a flat plate, line it with paper towels in several layers. Place the finished pancakes on them to drain off excess oil.
10. Add oil to the pan and warm it up a little so that the new batch also reaches the desired temperature. Place the next batch, fry it on both sides, and so on until all the dough is gone.
11. You can eat them hot with sour cream or honey, or with jam, washed down with sweet tea or coffee, or milk, whichever you prefer.
I love making these raisin pancakes. If you want to make the same ones, just add washed and dried raisins to the dough. It will rise along with the raisins, and then just toast as usual.
As you can see, the recipe is not at all complicated. Everything is prepared in the same way as in the first recipe, but it takes time for the dough to rise.
The products turn out tasty and very fluffy. After they have already been baked and placed on a plate, the dough does not fall off.
Pancakes with kefir and milk from straight yeast dough
According to this recipe, the dish can also be prepared with yeast, but without dough. This reduces the cooking time slightly. And in order not to repeat the first recipe, we will make some changes to it. And we will cook them with the addition of corn flour. We will also use kefir together with milk.
We will need:
- kefir - 200 ml (you can use sour cream)
- milk - 200 ml
- wheat flour - 300 gr
- corn flour - 100 gr
- sugar - 100 g (4 tablespoons)
- egg - 1 pc.
- instant yeast - 5 g
- salt - 1/3 teaspoon
- vegetable oil - 1 - 2 tbsp. spoons
- vegetable oil - for frying
Preparation:
1. Sift the flour through a sieve to saturate it with oxygen. Corn flour also needs to be sifted. If you don’t have such flour, but have corn grits, then you can grind it in a coffee grinder. Or use 400 grams of wheat.
2. Pour the flour into the bowl where we will knead the dough. Add sugar, instant yeast and salt there. Mix all dry ingredients.
3. Add one large egg, if they are small, then you need to add two. Mix.
4. Pour in kefir at room temperature and stir. It can be replaced with sour cream, yogurt or yogurt. Pancakes can be prepared with any of these ingredients.
5. Gradually pour in a little warm milk, constantly stirring the mixture. Small bubbles should begin to form on its surface.
Adjust the amount of milk yourself, 200 ml is an approximate value. It all depends on what fermented milk component you added. Sour cream is thicker, yogurt is thinner. The egg can also be of different sizes. Flour usually has different percentages of gluten.
Therefore, mix the flour with the liquid component and look at the consistency. You should get a fairly thick viscous mass, like thick sour cream.
It doesn't roll off the spoon, and that's how it should be.
6. At the very end of the kneading, when the desired consistency has been achieved, pour in 1-2 tbsp. spoons of vegetable oil. And mix thoroughly again.
7. Cover the dough with a napkin and place in a warm place for 40-45 minutes. If the yeast is fresh, then during this time the mass should increase in volume.
Do not mix the dough!
8. Place the frying pan on the fire and pour oil into it. Everyone pours differently, some pour a lot, some pour a little. I pour a layer about 1 cm thick. Allow the oil to warm up thoroughly.
9. Using a tablespoon and a teaspoon, drop a spoonful of dough into the hot oil. Take the dough away from the sides so as not to damage the rest of the structure. It is important that it does not fall, so we take the dough carefully.
10. Fry the lower part over medium heat until golden brown, while the upper part should become matte and covered with small through holes. This means that the dough is already baked inside, and our delicious products can be turned over.
11. Fry on the other side and place on a layer of paper towels so that excess oil can be absorbed. Then place on a plate and serve with sour cream, jam or honey. Or just with sweet tea or milk.
Delicious, incredible! Try it, you will definitely like it!
Basically, yeast pancakes are prepared with milk, of course, but they can also be cooked very tasty with kefir. And these two recipes are proof of that.
You can still find recipes, but they will all be based on these two main ones. Therefore, you can safely make changes to these as well. As I already noted, kefir can be replaced with sour cream, yogurt, sour milk or yogurt. You can also cook by combining all these ingredients.
It happens that there is a little of this and a little of that left in the refrigerator. For me, this is always a reason to cook my favorite dish. The main thing is to consider the ratio of flour and fermented milk product.
It's approximately one to one. For 500 ml of kefir - 480 flour. If even a little dairy products are missing, you can add warm boiled water.
Super fluffy pancakes made with heated kefir
The main feature of this recipe is that we will cook them with heated kefir. And this will allow us to achieve such splendor of the finished products that you will be completely delighted!
We will need: (for 10-12 pcs):
- kefir - 250 ml (1 glass)
- flour - 240 g (1.5 cups)
- egg - 1 pc.
- sugar - 1 tbsp. spoon
- vanilla sugar - 1 teaspoon
- soda - 1 teaspoon
- salt - a pinch
- vegetable oil - for frying
Preparation:
1. Pour kefir into a saucepan or bowl and heat slightly. It should begin to curl and curdled flakes will appear on the surface. As soon as this happens, immediately remove the saucepan from the stove.
Not just turn off the gas under it, but remove it. If you leave it, the curdling reaction will continue because the stove is hot. And we just don’t need this.
2. In a separate container, mix the egg with sugar, vanilla sugar and salt. Mix thoroughly until the sugar and salt crystals dissolve.
3. Stirring constantly, add the warm milk product. Bubbles will immediately begin to form on the surface, which is great. This means our delicacies will turn out very fluffy.
4. Sift the flour into a separate bowl and thereby saturate it with the oxygen necessary for the pancakes.
5. Gradually pour the kefir mass into the flour. Mix all contents thoroughly until smooth.
6. At the very end, and not otherwise, add soda. Mix thoroughly again so that it is distributed evenly throughout the dough. Let sit for a while so that all the ingredients react.
7. Heat the frying pan with oil thoroughly. You don’t need to pour a lot of it, a layer of 1-1.5 cm is enough. Although the pancakes will be very high, well, 2-2.5 centimeters that’s for sure, they will be able to bake in such a volume of oil.
8. Spread the dough with a tablespoon, helping yourself with a teaspoon. Fry over medium heat until golden brown on the bottom and holes appear on the top.
Then turn over and fry on the other side.
9. Place the finished products on a layer of paper towels and let the oil drain.
10. Serve hot.
The pancakes turn out so tall and fluffy. If you break any of them, you will see on the break that the dough is completely baked and beautiful air holes have formed inside it. Thanks to them, the products turned out to be very airy and tender, and incredibly tasty.
Video on how to make delicious and fluffy pancakes
And to see how they actually turn out, let me bring to your attention a video. This is actually my favorite recipe. Here the finished products are not only the plumpest, they are also the most delicious.
Even those who don’t particularly like baked goods always eat these with great pleasure. That's why I always knead the dough in double size.
It is very tasty to eat them with thick sour cream, condensed milk, and jam. And just without everything. The dough is never capricious and baking is always a pleasure.
Be sure to cook this recipe. He's really good!
Recipe for making kefir pancakes with raisins using yeast and soda
Although I’ve already written two excellent recipes using yeast, I just can’t get past this one. Moreover, it is similar to the previous one in that we will also heat kefir. And in addition to yeast, we will also use soda.
We will need:
- kefir - 250 ml
- flour - 200 gr
- egg - 1 pc.
- sugar - 2 teaspoons
- salt -0.5 teaspoon
- dry yeast - 5 g
- soda - 0.5 teaspoon
- raisins - a handful (optional)
- vegetable oil - 1 tbsp. spoon
- vegetable oil - for frying
Preparation:
1. Pour kefir into a saucepan and heat slightly. As soon as the first curdled flakes begin to appear, immediately remove it from the heat.
2. Add sugar, salt, soda and yeast to it. Mix thoroughly until the salt and sugar crystals dissolve. Place in a warm place for 10 - 15 minutes. You can put it on a warm stove on which our dairy product has just been heated.
3. After the mixture has stood and bubbles appear on it, add an egg and a tablespoon of oil to it. Stir until smooth.
4. Rinse the raisins and dry. Add to mixture and stir. You can cook without it, but I would like to talk about different cooking options. Moreover, products with raisins always turn out delicious, and they are never superfluous here.
5. Sift the flour into a separate bowl and add two full tablespoons at a time, mixing thoroughly after each new addition. We monitor the consistency of the dough; it should become viscous, homogeneous, similar to thick sour cream. If you scoop it into a spoon, it should not easily slide off.
6. Heat the frying pan thoroughly and pour a little oil into it.
7. Using a tablespoon, place the dough into the hot oil, forming small neat pieces.
8. Fry on both sides until golden brown over medium heat. Try to fry for no more than 2 minutes on each side.
9. Place the finished products on paper towels so that excess oil can be absorbed.
10. Amazingly tasty, fluffy, tender and airy flour products with raisins are ready. You can serve them with sour cream or jam. And eat with pleasure, washed down with hot tea.
The most delicious recipe for pancakes with apples
There are many recipes where apples are cut into slices or slices and added directly to the dough. In the same recipe, a whole slice of apple is added, and the finished products are obtained as if with apple sauce. When you look at such products, it’s even difficult to immediately guess how everything was prepared. Well, I won’t languish for a long time, I’ll go straight to the recipe.
We will need:
- kefir - 200 gr
- flour - 250 gr
- egg - 2 pcs
- sugar - 2 tbsp. spoons
- vanilla sugar - 1 tbsp. spoon (10 g)
- salt - a pinch
- soda - 1 teaspoon
- apples - 2 pcs
Preparation:
1. Mix room temperature kefir with soda. Let it sit for a while, after a very short time a lush cap of bubbles will appear on the surface.
2. In a separate bowl, use a whisk to beat two eggs at room temperature with regular and vanilla sugar and salt. Beat for 2-3 minutes until everything is completely dissolved.
3. Sift flour into another bowl.
4. Mix the dairy product with soda again and pour the egg mixture into it, stir until smooth.
5. Add flour in small portions, about two full tablespoons, stirring thoroughly each time. You should get a thick, viscous mixture, the consistency of thick sour cream.
Let the dough sit and brew for a while.
6. Meanwhile, start preparing the apples. It is best if they are sour, sweet or sour. They should be washed; if the skin is thick and rough, then it is better to peel it. We also need to remove the core.
There is a special knife for coring, but I don't have one in my kitchen. So I found another way. First, I cut the apples into slices, one centimeter thick. And then, using a suitable notch, I simply removed the core from each piece.
You can do this with a knife, but if you find a suitable notch, it will look neater.
By the way, consider what taste the apples you use have. If the variety is sour, then take not two, but three tablespoons of sugar for the recipe.
7. Now that our dough and apples are ready, put the frying pan on the fire and warm it up thoroughly. Then pour a little oil and warm it up. Then you can reduce the heat to medium and bake on it.
8. Place the dough into the pan. Then place an apple slice on each piece and press lightly with your finger so that the apple sinks into the dough. At the same time, a little dough will also flow out into the middle hole. Super! It's already beautiful!
9. Fry for 2-3 minutes until the bottom browns. At the same time, through holes will appear in the areas free from the apple on the dough. This means that the dough is also baked inside and our products can be turned over.
10. Turn over and bake on the other side until it is browned. The apple will also turn rosy, thereby giving the finished product an incredibly appetizing taste.
11. Place finished products with apple sauce on paper towels and allow excess oil to drain. Then place on a plate and serve while they are still hot.
12. You can eat them with sour cream or honey.
And just with hot sweet tea.
Agree that it looks very beautiful and appetizing! And I must tell you that the taste is simply incredible! So get ready quickly.
Lush pancakes made from dough with 500 ml of kefir and without eggs
Usually, many recipes for dough, whether yeast or unleavened, involve the addition of eggs. And it is even believed that eggs add fluffiness, airiness and tenderness to finished products.
I would like to offer you a recipe that produces thick and tasty pancakes even without eggs.
We will need: (for 20-22 pcs.)
- kefir - 500 ml
- flour - 2 heaping glasses
- baking powder - 2 teaspoons
- sugar - 2 tbsp. spoons
- salt - 0.5 tsp
- lemon - 1 pc.
- vegetable oil - for frying
Preparation:
1. Sift the flour into a bowl along with baking powder and mix.
2. Add salt and sugar to kefir at room temperature, stir until they are completely dissolved.
3. Wash and dry the lemon. If it is large, then we will use only half. If small, then whole. Grate the zest, only the yellow part, directly into the resulting mixture.
Squeeze the juice from the lemon and add it there. Mix everything thoroughly.
4. Gradually add flour into the contents in small portions. Mix it thoroughly each time. And so on until the flour runs out.
Watch the consistency of the dough. It should become like thick sour cream. Let it sit for a while, 5-10 minutes will be enough. Then mix again.
5. Heat the frying pan well over the fire, pour in vegetable oil and heat it as well.
6. Fry the pieces until golden brown on each side over medium heat. This usually takes 2 minutes on each side.
7. Serve with sour cream, honey or jam.
These pancakes have a very pleasant fresh lemon taste, and this is thanks to the lemon. Therefore, if you want to cook them with a new taste, take note of the recipe.
Here's another interesting recipe with lemon.
Step-by-step recipe for making dough pancakes with the addition of skate
This time the recipe is not only with lemon, but also with eggs. And even with cognac. Not long ago I already shared pancake recipes, and it aroused interest, especially among men. Therefore, I’ll tell you how to cook delicious pastries with cognac.
We will need:
- kefir - 1 cup (250 ml)
- flour - 230-240 gr
- egg - 1 pc.
- cognac - 2 teaspoons
- sugar - 2 tbsp. spoons
- soda - 0.5 teaspoon
- salt - a pinch
- lemon - 1 pc.
- vegetable oil - for frying
Preparation:
1. To prepare the dough, we will need kefir and an egg at room temperature, so they must be taken out of the refrigerator in advance.
2. Pour it into a bowl, add soda and salt and stir until everything dissolves. Let it sit for a while so that the soda reacts with the liquid component.
3. Then add the egg, sugar and cognac. Grate the lemon zest and add it there. Mix everything thoroughly until smooth. The smell is simply divine. Of course, it’s not for nothing that they added so many aromas.
4. Sift the flour and add to the dough in small portions, pouring two heaped tablespoons at a time. Mix thoroughly each time. Add enough flour until it becomes like very thick sour cream. It shouldn't fall off the spoon. Therefore, each time adding flour in portions and stirring it, watch the consistency.
The main thing to remember is that fluffy pancakes are made from thick dough.
5. Place the frying pan on the fire and warm it up thoroughly. Then pour in vegetable oil and heat it too.
6. Lay out the dough and fry the pieces on both sides until golden brown over medium heat.
7. Place on paper towels and allow excess oil to drain.
8. Serve hot, depending on your preference.
In this recipe, you can also use vodka instead of cognac. All alcohol is completely evaporated during the roasting process, leaving only a light pleasant taste and aroma. Therefore, even those who do not drink alcoholic beverages can eat such pancakes.
Fluffy banana pancakes
Another recipe without adding eggs is this recipe using bananas. It can be prepared quickly, easily and very simply.
We will need:
- kefir 2.5% fat - 400 ml
- flour - 350 gr
- sugar - 2-3 tbsp. spoons
- vanilla sugar - 1 tbsp. spoon
- salt - a pinch
- soda - 0.5 teaspoons
- bananas - 2 pcs
- vegetable oil - for frying
Preparation:
1. Peel the bananas and finely chop them into small cubes.
2. Pour kefir into a bowl and pour soda into it. Stir and wait for bubbles to appear. Then add regular and vanilla sugar and salt.
3. Sift the flour in advance and gradually add it to the resulting mixture. Add two full tablespoons at a time, then mix thoroughly. When all the flour is gone, you should get a dough like thick sour cream.
4. Add chopped bananas to it and mix.
5. Place the frying pan on the fire and warm it up. Add oil and heat again. Then spoon out the dough using a tablespoon, helping with a teaspoon.
6. Fry on both sides until golden brown and cooked through.
7. Serve with jam or jam. Enjoy eating!
Instead of bananas, you can add pear, quince, apple, peach or apricots. And also berries or dried fruits.
Recipe for non-sweet pancakes with yogurt and sour cream with onions and eggs
Many people like to cook pies with this filling. So, preparing our dish today will be much faster, and most importantly, no worse. And the taste is very similar.
Let's go for a walk on Maslenitsa, and then spring is already close. We’ll go to the dacha, and just with the first onion we’ll fry some delicious, aromatic crumpets. Well, or now you can too, onions are sold everywhere, buy them and cook them!
By the way, everyone’s favorite zucchini pancakes are prepared using the same principle. So take note of the dough recipe.
How to bake delicious pancakes so that they are fluffy. A complete guide from A to Z
Throughout today's article, I shared little secrets on how to make delicious pancakes. And most importantly, how to make them lush. So that they do not fall off after baking and retain their shape for a long time.
For convenience, I decided to put all these secrets in one chapter. So as not to look for them in all the recipes.
Flour
- Usually pancakes are baked from premium wheat flour. But it happens that they are also prepared from mixed flour, as we did in recipe No. 3.
- Almost any flour can also be added - buckwheat, oatmeal, rye.
- One of the main secrets of lush products is that the flour must be sifted through a fine sieve before kneading the dough. And it is recommended to do this not even once, but twice and three times. When sifting, it is saturated with oxygen and the dough becomes more airy, light and tender. Namely, it is from this dough that magnificent products are obtained.
- Flour should be added in small portions. This should be done for better mixing and in order to stop in time and not overfill it.
- We always add a lot of flour, its ratio to kefir is almost one to one. So, if we use a glass of dairy product - 250 ml, then we need 230-240 grams of flour. But it’s not a glass, it’s more. A 250 gram glass contains only 160 grams of flour.
This is often mistaken, pouring a glass of one and pouring out a glass of the other. The dough turns out to be liquid, and the products do not have enough strength to rise.
Dough
- This is another one - the most important secret of fluffy pancakes. The dough should have the consistency of thick sour cream. It should not spread over the pan when laying it out. It is usually spread with the help of an additional spoon, so it doesn’t just fall off the spoon.
- The dough can be prepared with kefir, curdled milk, yogurt, sour milk, sour cream, and milk.
- You can also prepare it by mixing these ingredients in any proportions, and even adding water. It’s very convenient when you have a little bit of everything left in the refrigerator and don’t know where to use it.
- It is best to take kefir that is not completely fresh, but, for example, three days old.
- In order for the dough to rise well, soda, baking powder or yeast are usually used. I've come across recipes where beer is added as a yeast substitute (I haven't tried it myself).
- To prepare an airy and light dough, it is necessary that all products are at least at room temperature. Therefore, it is important to remove dairy products and eggs from the refrigerator in advance.
- One of my favorite recipes is the one where kefir is heated over a fire before kneading until curdled flakes form. According to this recipe, my pancakes always turn out super fluffy - recipe No. 4. There is also a video that we shot for it.
- The dough should sit a little so that the flour has time to disperse and air bubbles saturate it with oxygen.
- If you are preparing yeast dough, then after infusion it should not be stirred. You need to carefully take it with a spoon from the side of the bowl and immediately put it in the frying pan.
- You don't need to add a lot of sugar to the dough. The bottom of the product will begin to burn from its excess, and the middle will remain damp
- It is better to always knead the dough in one direction.
- To make the pieces round, you need to lower the dough through the front of the spoon, from the sharp edge. And those who like an oval shape, then the dough should be laid out through the long side of the spoon, then they will be like boats.
The tips have been tested by many housewives.
Taste
- To add flavor, orange or lemon zest is added to the dough. Lemon juice is also added, recipes No. 7 and 8.
- often vanilla or vanilla sugar is also added
- Alcoholic drinks are also added, such as cognac, recipe No. 8.
- To add flavor, various fruits or berries are added to the dough. So a particularly popular addition is an apple, recipe No. 6, bananas - recipe No. 9, as well as apricots and peaches, either fresh or canned.
- dried fruits are also a favorite addition for many, especially raisins, recipe No. 5
- Unsweetened pancakes are also prepared, and they are prepared with various vegetables - zucchini, pumpkin, cucumber, cabbage and this list can be continued for a very long time.
The only main thing is not to overdo them all, so that the dough can rise.
Frying
- Before you add the dough, you need to warm up the pan thoroughly.
- it is also necessary to warm the oil
- The important question is how much oil to pour. The minimum amount required to be in the frying pan is a layer 1 cm thick. Some people pour more, but then the products seem to float in oil, and in my opinion they turn out to be too greasy.
- The golden mean is important here. If there is not enough oil, the finished products will be dry and will not have enough strength to rise. If there is too much oil, the pancakes will turn out greasy.
- The portions of dough that we put in the frying pan should not be too large, no more than a tablespoon. Larger portions are harder to cook on the inside and have a harder time rising.
- You need to fry them over medium heat so that the bottom does not fry too much and the middle has time to bake.
- To find out whether the middle is baked or not, you need to look at the top of the product. It should be covered with a matte light crust and small holes should appear on its surface. In this case, it's time to turn them over.
- You can fry the other side with the lid closed, also over medium heat.
- For each new batch of dough you need to add a little oil. After this, you need to give it 15-20 seconds to warm up. Otherwise, if you immediately put the dough in it, it will not rise precisely because the oil has cooled.
- Place the finished products on several layers of paper towels to remove excess oil.
Product calculation
- Each recipe gives an exact calculation of the products and it is advisable to adhere to it, since all recipes have already been tested.
- from 250 ml. kefir and 230 grams of flour makes about 10-12 pieces. From 500 ml of dairy product and 480 grams of flour, respectively, twice as much. Therefore, take this into account when kneading the dough so that there is enough finished product for everyone.
This is the science of baking delicious fluffy pancakes. It may be tricky in some places, but they will turn out the way you want!
This morning I baked them according to three recipes at once to take the missing photos, and it was so interesting. All recipes are different, and each of them is like some kind of amazing journey that you take. Before, when I was cooking, I didn’t notice this, because at first there was one recipe, then after a while - another. And today there are three at once, and the difference is noticeable.
Everything happens differently everywhere. The dough is kneaded differently, the products are laid out in the wrong order, bubbles appear in the dough at different times, the height of the finished products is different, and most importantly, everyone has a different taste. And it would seem that there is no point in comparing them. But it turned out that it is not only possible to compare, but also necessary!
Therefore, prepare pancakes according to different recipes, and then an exciting journey can happen for you too!
In conclusion, I want to say that all the recipes given today have been tested. And they make really fluffy little treats! So feel free to cook any way you like, and everything will work out for you. I am 100% sure of this.
And be sure to write, did everything work out? Have there been any difficulties? Ask questions if something is not clear. I will be happy to answer them for you. If everything worked out and you liked it, then I will be glad for your likes and classes!
And to those who prepared them today - Bon Appetit!
Hello, lovers of cooking and delicious food! Today we’ll talk about everyone’s favorite dish, pancakes.
In this article you will read how to quickly and deliciously prepare a healthy, and most importantly, favorite breakfast. Of course, fluffy kefir pancakes can be prepared not only for breakfast, but at any time of the day, because they are perfect for a snack or just for a family tea party, but still pancakes are the perfect breakfast.
Unfortunately, we have long stopped eating normally due to constant lack of time, and this greatly affects our health. The main reason is the lack of a full breakfast, because you will agree that you and many others do not always have breakfast, because in the morning we are in a hurry to work or we simply have no appetite after sleep, or worst of all, we do not want to have breakfast with the foods that are in the refrigerator, so Prepare fluffy kefir pancakes and enjoy breakfast. You will really like pancakes and they will become one of your favorite dishes.
Kefir pancakes are very quick to prepare and you won’t spend much time standing at the stove, but in the end you will have a very tasty and healthy meal.
Ingredients for cooking:
- Kefir – 1 liter;
- Eggs – 2 pcs.;
- Wheat flour – 700 gr.;
- Salt - a pinch;
- Sugar – 2 tbsp. spoons;
- Soda – 1 teaspoon;
- Vanillin – 1 sachet;
- Sunflower oil – 3 tablespoons.
Well, now that all the ingredients are on the table, you can start cooking.
Let's start by sifting the flour into a dry bowl. This is not necessary to do so as not to bother, but if you want our fluffy dough to whip up faster and have an ideal structure, without lumps, then it is recommended to sift the flour.
Then add soda to the flour and mix thoroughly with a spoon. Why add soda specifically to flour? This is done so that when we mix all the ingredients, the soda is evenly distributed, which will make our fluffy kefir pancakes even more fluffy. 🙂
Break the eggs into a separate deep bowl, add salt, sugar, vanillin and beat thoroughly with a whisk.
Now pour kefir into a container with beaten eggs and you can little by little add flour and soda and mix until smooth. You can stir with a spoon using even movements until all the lumps are gone. The dough should have a structure like thick sour cream. A lot depends on the structure of the dough, because if the dough is too thick, fluffy kefir pancakes will be tough, and if it’s too liquid, they may not be fried, so be careful and don’t pour out all the flour at once, look at the structure.
After the dough is ready and all the lumps are broken, add sunflower oil and mix.
At this time, you can put a frying pan on the fire to heat it up. Pour a little oil into the frying pan so that the first pancakes do not stick.
As soon as the frying pan is heated, you can add a tablespoon of dough, but not too much, so that they are not raw inside, since they fry quite quickly. Cover with a lid and fry over low heat.
Everyone loves kefir pancakes, from young to old. When pancakes are frying in the kitchen, not everyone can ignore this smell. And even if you are on a strict diet, not everyone will be able to give up hot pancakes with sour cream.
Kefir pancakes are a fairly high-calorie dish. And if they are too heavy for dinner, then for breakfast this is an ideal find. A good alternative or addition can be called - tasty, satisfying, healthy.
Classic kefir pancakes - the simplest recipe
Classic kefir pancakes are the basis of all the basics. If you learn how to cook them according to this recipe, then, by slightly modifying it, you will be able to create real culinary masterpieces.
Ingredients:
- kefir with any percentage of fat content – 600 ml;
- two eggs;
- flour – 290...330 grams;
- baking powder for dough - a teaspoon (without a slide);
- salt - to taste;
- granulated sugar - a couple of spoons;
- oil (for frying)
Preparation:
- Pour the kefir into a saucepan, add salt and sugar and heat a little until they are completely dissolved.
- Remove the container from the heat and beat the eggs into it. Stir until completely dispersed.
- Add baking powder and start adding flour a little at a time. There is no need to rush, add it in small portions and mix well. The dough should resemble good thick sour cream and not drip off a spoon. There should also be no lumps in it.
- Now put a thick-walled frying pan on the stove and pour oil into it. Just not too much - the bottom of the pan just needs to be well greased, that's all. We warm it up thoroughly and begin to put pancakes in it.
- When one side is browned and the dough has risen, turn the pancakes over.
If you suddenly overfill the oil, place the finished baked goods on a paper towel. It will remove excess fat.
You can serve fluffy pancakes with anything - sour cream, condensed milk, jam or jam. It will be delicious in any case.
Recipe for fluffy pancakes with kefir
Every housewife dreams of learning how to cook fluffy, spongy pancakes. There are several tricks that will help her with this. Having prepared baked goods according to my recipe, you will definitely take note of it.
Ingredients:
- eggs - two pieces;
- flour – 300 grams;
- salt - to taste;
- oil (for frying)
Preparation:
- You need to put the entire amount of soda in kefir. When the reaction begins in it and it starts to foam, beat the eggs into a bowl.
- Mix the mixture thoroughly and add the remaining ingredients.
- Stir the mixture until smooth – there should be no lumps in it. The consistency of the dough should be thicker than sour cream.
To eliminate the possibility of pancakes burning during baking, you can reduce the amount of granulated sugar.
- You need to fry in a minimal amount of oil, but in a well-heated frying pan.
The cooked pancakes will not be too sweet and this is one of the “advantages” of this recipe.
Kefir pancakes with apples
Another option for making pancakes with kefir. Standard set of products:
- kefir with any percentage of fat content – 500 ml;
- apple (maybe a couple);
- eggs - two pieces;
- flour – 300 grams;
- baking soda – ½ teaspoon;
- baking powder - a teaspoon (without a slide);
- salt - to taste;
- granulated sugar – 2 tablespoons;
- oil (for frying)
Preparation:
- The apple must be peeled and grated on a coarse grater. This way the apple flavor will be clearly recognizable in the dough.
But you can simply cut it into cubes. In this case, they will crunch slightly when you enjoy the hot pancakes.
- Heat the kefir a little, dissolving salt and granulated sugar in it. Add applesauce and stir.
- Now it's the turn of the flour. The dough should be thick, but not too thick. Otherwise the pancakes will turn out tough.
- Pour some oil into the pan and heat it up. Then reduce the heat to less than medium and start frying the pancakes. They will bake well and turn out airy and fluffy.
The taste of the apple will be well complemented and emphasized by cinnamon and/or vanilla.
Kefir pancakes without eggs
This recipe is also very simple, and due to the absence of eggs, its calorie content is reduced.
Ingredients:
- two glasses of kefir;
- soda - a small spoon without a slide;
- salt and granulated sugar - a guide to your taste;
- flour - how much kefir will take to the desired consistency;
- oil for frying.
Preparation:
- Pour kefir into a deep bowl and stir soda in it. Wait for the reaction to begin - it will begin to bubble.
- Then put the remaining ingredients into it to make a medium-thick dough, reminiscent of good sour cream. Let it sit for 10 minutes.
- Grease the bottom of the pan with oil and heat. Bake pancakes. Just keep in mind that they fry very quickly and can burn.
Serve hot, but they will be delicious when cooled down.
Lush pancakes with kefir and yeast
Yeast pancakes turn out fluffy and a bit like homemade buns. You will have to spend a little more of your time to prepare.
Ingredients:
- kefir – 450 ml;
- warm milk - a third of a glass;
- a pair of eggs;
- two spoons of dry yeast;
- salt - to taste;
- baking powder for dough - spoon;
- flour - about a glass;
- oil (for frying).
Preparation:
- Stir the yeast in warm milk, add half the amount of granulated sugar and leave the dough for 10 - 15 minutes. During this time, the mass will rise and become spongy-thick.
- Kefir needs to be heated a little so that the salt and remaining granulated sugar can dissolve.
- Place pre-beaten eggs into kefir. Then add the risen yeast. Stir and reheat the kefir using a water bath.
- Start adding flour little by little, controlling the thickness. Don't forget to add baking powder. The dough should turn out like good sour cream.
- Let it sit for about half an hour and you can start preparing the pancakes.
- Grease the bottom of the pan with oil. The dough should not be stirred: it should simply be taken with a spoon and placed in the pan.
To make the dough easier to handle, wet the spoon in cold water. Then it will not stick to its surface.
Fry the yeast pancakes over medium heat until golden. You can serve with any sweetness - jam, condensed milk, etc.
Good afternoon, dear readers. Fluffy, ruddy kefir pancakes are a delicious breakfast for the whole family, a wonderful tea treat for unexpected guests, and a traditional and beloved dish during the Maslenitsa celebration.
Yes, not only delicious pancakes are prepared for Maslenitsa, but also pancakes traditionally. A very tasty delicacy, especially when they are piping hot, with a crispy crust, and with honey, or jam, condensed milk or sour cream...
But not only on Maslenitsa; for example, on March 8, you can please your household with delicious and fluffy pancakes. Especially if a man prepares them for the morning. And how many different recipes there are, it’s simply crazy. For example, with greens inside, with raisins and jam, with cabbage and zucchini, with an apple and so on.
But many times I tried to bake fluffy pancakes, and the result was the same: as soon as they cooled, they began to fall in volume. Damn, what a shame it was when they started to deflate right before our eyes. Although the taste remained the same, very tasty, I wanted to achieve splendor.
Let's not beat around the bush, grandma helped us by explaining a few simple rules. I'm sure everything will work out for you. Let's look at several recipes with fluffy pancakes that we have tested.
By the way, why do you get fluffy pancakes with kefir or why do you get pancakes with holes with it? It’s just that kefir in the dough serves as a kind of leavening agent and, thanks to natural fermentation processes, the dough becomes bubbly. This is what makes the dough and final product fluffy.
So if you have some kefir in the refrigerator, then be sure to try making fluffy kefir pancakes according to the recipes below.
This recipe is a classic or standard. You could say the basis. According to this recipe, we prepare all other versions of pancakes. Of course, some ingredients can be added or changed, but there are still a few important points in the process of making pancakes. We will also talk about them along the way.
We will need:
- Kefir - 1 glass (250 ml);
- Flour - 7 tablespoons;
- Granulated sugar - 2 tablespoons;
- Egg - 1 piece;
- Salt - 0.5 teaspoon;
- Baking soda - 0.5 teaspoon.
Before starting cooking, you need to remove kefir and eggs from the refrigerator. They should be at room temperature.
It is best to take kefir that lasts for 2-3 days. Sometimes it even turns out like this: they say that the kefir will go bad, what should I do? Yeah, you can make delicious pancakes.
Now break the egg into a deep bowl, add sugar and beat with a whisk or fork.
Pour kefir into the bowl and mix well, beat. You can add vanilla sugar or vanillin for flavor, as you wish.
Time for torment. To make the dough fluffy, be sure to sift the flour through a sieve or a mug with a sieve. This will also help avoid lumps in the dough. Mix everything thoroughly.
Flour can be added in portions, stirring constantly.
Only now can you add soda, but not before, this is important.
By adding soda earlier, the pancakes will not turn out fluffy, since by the time of frying the chemical reaction with the release of gas will end.
And by adding soda at the very end, the chemical reaction will take longer, so the dough will be more fluffy.
Step 5.
The dough should not be liquid. It should not spread in the frying pan, but its structure should resemble rich sour cream, which flows heavily from a spoon. The correct consistency of the dough is the key to successful pancakes.
If the dough is runny, add flour a little at a time.
Heat up the frying pan. If we want a crust, then pour in vegetable oil, so the crust will be crispy. Without oil, the pancakes have a velvety surface.
serving - one tablespoonNow let's do a test. Scoop the dough with a tablespoon and place it in a frying pan, frying on both sides.
This way we can check whether there is enough flour, salt, sugar in the dough. Based on the first test, you can add what is missing to the dough, mix everything thoroughly and start baking.
It is better to fry the pancakes over medium or slightly less heat. This way they won’t burn on the outside and will bake on the inside. Fry the pancakes on both sides until golden brown.
That's all, we prepared fluffy kefir pancakes. You can seat everyone at the table, pour tea, get honey, sour cream, jam, and so on. Enjoy your tea!!!
Delicious kefir pancakes with apple (video).
I present a very tasty recipe with apples, the children are delighted.
Kefir pancakes without eggs.
Also a very tasty recipe. One day my wife decided to make pancakes, but there were no eggs. I found another recipe and tried it. Very tasty, these are still the same fluffy pancakes made with kefir, so try it. Everything is very simple.
We will need:
- Kefir-250 ml;
- Flour-200 gr;
- Sugar-1 tbsp;
- A pinch of salt;
- Baking soda-0.5 tsp;
- Vegetable oil.
Pour kefir into a deep bowl, add salt and sugar. Mix everything thoroughly until the sugar dissolves.
Don't forget that kefir should be at room temperature. You can even warm it up a little.
Add sifted flour in portions and mix thoroughly.
After the flour, add soda and mix thoroughly. Use a spoon to check for consistency so that it is not liquid; if necessary, add a little more flour.
Now heat the pan and let the dough sit for 5 minutes.
Pour oil into a frying pan and place one heaping tablespoon of dough onto it. Fry over medium heat, fry until golden brown.
Then turn it over and fry it until golden brown.
We prepare tea and eat it hot, with a crispy crust))))))
Fluffy pancakes made with kefir without soda.
Lushness can be achieved without soda. Just replace it with baking powder.
Ingredients:
- Kefir 0.5 l;
- Flour - 2.5 cups;
- Egg - 1 piece;
- Sugar - 1-2 tbsp;
- Salt - 0.5 tsp;
- Baking powder - 1 tsp;
- Vegetable oil.
Eggs and kefir should be at room temperature. Pour kefir into a deep bowl. Add sugar and salt there. Mix a little.
Now add the egg and baking powder. Mix everything thoroughly.
Sift the flour, add in portions and stir constantly so that there are no lumps.
Leave the kneaded dough for 20 minutes.
Heat the frying pan, pour in the oil and add a heaping tablespoon of dough.
Fry on both sides until golden brown.
Pancakes with banana (video).
This is also a very interesting recipe, the kids really like it too.
Fluffy pancakes made with kefir and yeast, without eggs.
Here is another good recipe without eggs, but using yeast. It is better to use raw yeast. We tried it from dry ones, but it didn’t work out that way.
We will need:
- Flour - 1 glass;
- Kefir - 200 ml;
- Pressed yeast - 8 grams;
- Sugar - 2 teaspoons;
- Salt - a pinch;
- Vegetable oil for frying.
Take kefir and heat it to just above room temperature. You can simply take it out of the refrigerator in advance, or you can warm it up slightly. The body is needed for the yeast to begin to come to life.
Add sugar and yeast to kefir. Stir well until the yeast dissolves and begins to ferment. Place the bowl in a warm place until foam appears.
Add the sifted flour and salt and stir thoroughly until all the lumps disappear. The dough should be the consistency of good sour cream and slowly slide off the spoon. Cover the dough and place it in a warm place to rise.
After the dough has risen and covered with bubbles, you can immediately begin baking the pancakes. Heat a frying pan over medium heat and add vegetable oil. Thanks to their porous structure, fluffy kefir pancakes will act like a sponge and absorb oil, so watch the amount of oil in the pan so that the pancakes don’t burn.
Fry the pancakes on each side until golden brown. They should also be baked inside. To find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If there is still raw dough inside, and the outside is already golden brown or even burnt, then you must turn down the heat on the burner.
With the next batch of pancakes, wait until the pan has cooled slightly and try again. Medium heat is usually required for successful pancakes.
Place the finished golden brown pancakes on a plate or in a bowl. Serve while still hot and with all kinds of sauces and concoctions. Bon appetit!
Lush pancakes with kefir - the best and proven step-by-step recipes. updated: November 12, 2019 by: Subbotin Pavel
Today I will teach you how to cook fluffy pancakes with kefir. Until recently, I didn’t know how to cook them myself. For example, usually they either succeeded with a bang, but they didn’t. The fact is that it always seemed to me that the dough for pancakes should be the same as the dough for pancakes, but only thicker. And accordingly, they never turned out airy for me, or the splendor ended up deflating.
Even after baking they do not settle. This is a huge plus. Well, let's cook and gather the household members to the table so that they can enjoy delicious desserts, topped with, for example, jam or condensed milk.
Want to know what the secret trick is? Then read the recipe carefully. I even have 3 of them. Follow exactly the technology described below. I make these pancakes when I want something hearty for breakfast, as they quickly satisfy my hunger and directly charge me with energy.
Ingredients:
- 250 ml. kefir;
- 40 ml. water;
- 1 egg;.
- 250 g flour;
- 3 tbsp. Sahara;
- 0.5 tsp salt;
- 0.5 tsp soda;
- vegetable oil.
Preparation:
1. Pour kefir and water into a saucepan. Stir and heat until warm. This is the trick - we will use heated kefir. With this kefir, baked goods will be more fluffy.
2. In another bowl, mix the egg, sugar and salt. Add warmed kefir and mix thoroughly. Gradually add flour and stir until lumps disappear. The dough should be viscous and not dripping off a spoon.
If the dough is not thick, add flour.
Another secret - add soda at the end and stir well again.
3. Heat vegetable oil in a frying pan and start baking. Remember that you need to make indents between the products so that they do not stick together. It is also worth noting that there is no need to stir the dough in the bowl at all.
4. Now turn it over to the other side. And already on this side you will see how they rise. And what color do they appear - golden-ruddy...
5. These pancakes, like fluff, can be served on the table. Bon appetit!
Lush pancakes with kefir - the best recipe like grandma's
I remember my grandmother preparing just these - delicious, airy and with sour cream... They could replace even the most favorite sweet cakes. She always prepared them with kefir and other simple ingredients. Now I’ll tell you how she managed to achieve such pomp.
Ingredients:
- kefir - 300 ml;
- sugar - 1.5 tbsp;
- soda - 1 tsp;
- flour - 250 gr;
- a pinch of salt;
- vegetable oil.
Preparation:
1. Pour kefir into a bowl and add soda to it. Stir and let sit for 5 minutes. At this moment, a reaction between the products will occur, which will give the pancakes fluffiness. After this, add salt and sugar.
2. Gradually add sifted flour in small portions and knead the dough so that there are no lumps.
You need to sift the flour twice, preferably three times.
It should not flow, but rather flow off the spoon with difficulty.
3. Heat the vegetable oil in a frying pan, and as soon as it starts to “shoot”, spoon out the dough. Fry the pieces on one side first.
4. Now fry on the other side until golden brown. You can already see how they are rising in volume.
5. They simply don't compare to store-bought sweets. Remain airy even after they cool down. You can also serve them with condensed milk, jam or honey.
How to make pancakes with apples and raisins
Sometimes I want some variety in my pancakes, then I add raisins or an apple to the dough. I know for sure that the more you put in, the tastier it is. And how children love such filling... They eat them to their heart's content. I prepare such pastries for them for Maslenitsa.
Ingredients:
- 3 eggs;
- 200 g. sour cream;
- 200 ml. milk;
- 1.5 tsp. soda;
- 5 tbsp. Sahara;
- 1 apple;
- raisin;
- salt, vanillin.
Preparation:
1. In a mixer bowl, beat eggs, sugar, sour cream, milk, salt, soda and vanilla until smooth. Next, I gradually add flour and knead this whole mass. Then I leave it to rest for 10 minutes and divide it in half. I will put apple slices in one part of the dough, and raisins in the other.
2. Meanwhile, I take up the apple. It should first be peeled and cut into small pieces like this. If I want sweet pancakes, then I take accordingly sweet apples.
3. Now I transfer these apple pieces into the dough and mix with a spoon. That's it, after this I won't bother him anymore.
4. Add raisins to another part of the dough. It needs to be washed first. If it is dry, then I soak it in water in advance and then dry it thoroughly on a paper towel.
5. Heat the vegetable oil over high heat, and as soon as it is hot enough, turn down the heat. Spoon the dough into the pan, spreading it lightly to form a flat cake. And fry until done.
Step-by-step recipe for pancakes with kefir using dry yeast
Pancakes are also prepared with yeast. With them and kefir, the dough will definitely be fluffy and airy. And it doesn’t take much time to cook them either. I tried a lot of recipes, but I chose this one. And I recommend it to you.
Ingredients:
- 400 ml kefir;
- 10 g dry yeast;
- 2 eggs;
- 350 g flour;
- 3 tbsp. Sahara;
- 0.5 tsp salt;
- vegetable oil.
Preparation:
1. Remove kefir from the refrigerator in advance so that it is at room temperature. Whisk it with sugar, yeast, eggs and salt until the mass becomes homogeneous. Then gradually start adding sifted flour and knead the dough. Cover with film or a towel and leave in a warm place for 15-30 minutes.
Do not stir the finished dough afterwards.
2. Heat the vegetable oil in a frying pan and begin to carefully lay out the dough. The heat should be medium, on high heat - the products will be raw inside, and on low heat - they will be too greasy. As soon as holes appear on the top, you can turn it over.
3. The reverse side usually cooks faster. And as soon as they are fried “there”, remove them on a napkin to remove excess fat and add a new portion of flatbreads.
How to bake kefir pancakes using 500 ml of kefir and soda
Here is the recipe for 500 ml. kefir Remember, for the pancakes to turn out fluffy, this fermented milk product must be warm, at least at room temperature. Therefore, take it out of the refrigerator in advance before cooking. For example, I leave kefir overnight at room temperature, and in the morning I start baking.
Ingredients:
- 500 ml. kefir;
- 2 eggs;
- 2 tbsp. Sahara;
- ½ tsp. salt;
- 1 tsp soda;
- 300 g flour;
- vegetable oil.
Preparation:
1. In a deep bowl, mix eggs with kefir, sugar, soda and salt. Whisk everything until smooth. After this, begin to gradually introduce flour and stir.
It is important to add flour in parts to get the desired consistency of the dough.
As a result, the dough should become quite thick and viscous.
2. In a frying pan preheated with oil, begin to place the dough about 1 tablespoon at a time, trying to form a round shape. When one side is nicely browned, turn it over to the other side.
3. Watch them rise while frying.
4. Finished products can be blotted with a napkin to get rid of excess fat. And here they are, ruddy on the table! I usually serve them warm with sour cream.
Preparing airy pancakes for 1 liter of kefir
Here is another recipe, but for 1 liter of kefir. This amount of kefir will allow you to get just a mountain of pancakes, which will last for a long time. As for the other ingredients, they are still the same. Also, do not forget that the flour must be sifted. Don't ignore it.
Ingredients:
- 1 l. kefir;
- 2 eggs;
- 2 tbsp. Sahara;
- 1 tsp salt;
- 1 tsp soda;
- flour.
Preparation:
1. Pour room temperature kefir into a bowl, then add salt, eggs and sugar. Stir and then add flour in small portions. The whole mass will become liquid and at this moment add soda and mix again. Then add a little flour so that it becomes very thick and more or less dense.
2. Carefully, as if pinching it against the wall of the dish, spoon the dough into the oil. Don't add too much or the inside won't cook through. Fry over medium heat in the usual way. And remember that you cannot stir the dough while frying.
3. As you can see already during baking, the delicacies turn out airy, and what a beautiful toasted look they have... Place them in a plate and serve with hot tea.
Video recipe for lush kefir pancakes without eggs
Eggs are present as an ingredient in almost any baked goods. It would seem how to make pancakes without them. But I once saw one recipe without adding eggs. The author of the video claims that you can make such lush desserts without them. At first I didn’t believe it, but I tried it and the result amazed me. Indeed, it turned out to be a delicious pastry that my whole family liked. I recommend that you watch this video too.
Of course, there are many recipes for kefir-based pancakes; I have given the best ones, in my opinion. I love baking with this fermented milk product because the dough rises very quickly with it, so you can start baking right away. The most important thing is that I always use those “tricks” that make them so magnificent. Did you like the recipes? Then click on the social network icon and then they will be saved on your wall.