Lush pancakes with kefir and milk: step-by-step recipe. Ingredients for making pancakes with milk

Fluffy pancakes made with kefir or sour milk are traditionally an incredible success among children and adults. It’s simply impossible to refuse chibriks – that’s what pancakes are also called – but if you serve them hot, and with sour cream!

In the classic recipe, they are prepared with kefir - this is a classic of the genre. But besides it, you can use milk, yogurt and even just water. In the latter case, you will get a dietary, but still very tasty dish.

Original pancakes with yogurt

Fluffy pancakes can be prepared with yogurt. It will perfectly replace kefir, and the chibriks will turn out just as tasty and plump.

Ingredients:

• curdled milk - one glass;
• egg;
• sugar – two spoons;
• butter - a couple of tablespoons;
• flour - one glass;
• soda - on the tip of a knife;
• baking powder - a small spoon without a slide;
• salt - a pinch.

Cooking process:

1. In a separate container, beat the egg with sugar with a mixer. You need to wait until the sugar is completely dissolved.
2. The curdled milk needs to be heated a little. Then pour into the egg mixture. Add oil and mix well.
3. Add the remaining ingredients - flour, soda, salt and baking powder. Knead the dough and leave it to rest. After ten minutes it will start to bubble.
4. In a frying pan with melted butter, fry the chibriki, adding a spoonful of dough. You will get excellent fluffy pancakes.

The total frying time will be no more than five minutes on both sides. Serve with honey or berry sauce.

Lush pancakes with sour milk

You can make pancakes using sour milk. Therefore, if a carton of milk stagnates in the refrigerator, do not rush to throw it away. The dough on this basis bakes perfectly, especially if you use a thick cast-iron frying pan.

When kneading, make sure that the dough is neither too thick nor too thin. The ideal consistency is thick sour cream. You shouldn’t overdo it with flour and soda either.

You will need:

• sour milk - two glasses or 500 ml;
• flour - two glasses;
• eggs - two pieces;
• sugar - two large heaped spoons;
• salt;
• soda - ½ teaspoon (can be replaced with baking powder - one spoon).

Preparation:

1. Break the eggs into a bowl and add sugar to them. Beat with a fork.
2. Now pour in the sour milk, add salt, and add soda (baking powder).
3. Now add flour and knead the dough so that it resembles good homemade sour cream (in thickness). Make sure there are no lumps.

Fry the pancakes in a preheated frying pan until golden brown. Spread the dough with a spoon: one spoon - one portion. The dough rises perfectly.

The consistency of the dough is influenced by the thickness of the sour milk. If it is liquid, then you need to increase the amount of flour. If it is too thick, then reduce its volume.

You can serve the dish with condensed milk, jam, sour cream or delicious fruit jam.

Diet oat pancakes - recipe with milk

Unlike pancakes, pancakes look like small pies. When cooked correctly, they always turn out fluffy. I bring to your attention healthy and, most importantly, dietary pancakes made with milk and oatmeal.

Ingredients:

• oatmeal - a couple of glasses;
• milk – 100 ml;
• chicken eggs - two pieces;
• banana;
• apple;
• honey - to taste;
• vegetable oil - a couple of large spoons.

Cooking process:

1. Pour the milk and egg into the blender bowl. Beat well.
2. Using a coffee grinder, prepare flour from oatmeal. But if you don’t have a coffee grinder and you can’t make flour, you can add whole oatmeal, but dry it in a frying pan beforehand.
3. Add honey to the milk-egg mixture and continue whisking.
4. Peel the banana and apple. Then puree them and add them to the rest of the ingredients. Beat until you get a homogeneous mass.
5. Lastly, add the oatmeal flour.
6. Pour the finished dough into the frying pan using a spoon and fry the pancakes until cooked on each side for three minutes.

Serve with sour cream.

Traditional pancakes with kefir

Kefir pancakes need to be prepared with love, then they turn out fluffy, aromatic and tasty. This is the most important secret, but kefir itself plays no less role. It is best to take homemade or with a high percentage of fat content.

Ingredients:

• homemade kefir – 500 ml;
• raw chicken egg – 1 piece;
• sugar – 1.5 spoons;
• salt - a pinch;
• baking soda – 0.5 teaspoon;
• flour – 1.5 cups;
• odorless vegetable oil - 5 tablespoons.

Cooking process:

1. Pour the specified amount of kefir into a separate container. Add spices (salt, sugar and soda), and then the egg. Bring to a smooth consistency using a whisk.
2. Then add the sifted flour. If desired, for flavor, you can add a pinch of vanilla sugar or vanilla to the dough.
3. Stir the dough and heat a frying pan with oil. Using a tablespoon, place the thick dough into the frying pan and fry it on both sides.

As soon as bubbles appear on the surface of the dough, you need to turn them over and fry the other side.

If the pancakes are too greasy due to oil, place them on a paper towel first. It will remove excess fat.

Ready-made pancakes can be served with either jam or condensed milk.

How to cook yeast apple pancakes with milk

To make the pancakes fluffy, it is recommended to cook them by adding yeast to the dough. I recommend you try the delicious yeast pancakes with apples.

Ingredients:

• apples – 700 grams;
• milk – 360 ml;
• flour – 350 grams;
• sugar – 100 grams;
• dry yeast – 5 grams;
• eggs – 4 pieces;
• ground cinnamon - to taste;
• lemon juice – 2 tablespoons;
• butter - to taste.

Cooking process:

1. Add sugar and yeast to milk at room temperature. Leave the dough to sit for 15 minutes.
2. Add cinnamon and lemon juice to it. Beat in the eggs and stir well.
3. Sift the flour, add it to the dough and stir well.
4. Peel the apples and chop into small cubes. Place in pancake base.
5. Place a piece of butter on a heated frying pan. Fry apple pancakes on it and you will see for yourself how fluffy they will turn out.

Serve with honey, as it best enhances the unusual taste of the dish.

How to cook kefir pancakes without eggs

During fasting or dieting, when eggs cannot be used, but you want pancakes, you can still cook them. I suggest you get acquainted with the recipe for making pancakes without eggs.

Ingredients:

• kefir – 1 glass;
• sugar - spoon;
• salt - a pinch;
• vegetable oil – 2 tablespoons;
• soda - on the tip of a knife;
• flour – 100 grams
• butter for frying.

Cooking process:

1. Dissolve sugar and salt in warm kefir. Add baking soda and sifted flour. If the dough is runny, add more flour. Mix the dough with a mixer.
2. Add vegetable oil to the dough and leave to rise for 10 minutes.
3. Meanwhile, heat a frying pan and melt a small piece of butter in it. Using a spoon, spoon out the dough and cook the chibriki, browning them on both sides.

A prerequisite is to cook the dish with the lid closed.

Serve pancakes with any filling, be it honey, jam, sour cream or sweet sauce.

Delicious breakfast - American pancakes

Not only in our country they like to cook pancakes for breakfast. If you are tired of the traditional option, then you can try American pancakes. In America, this dish takes pride of place in the morning meal.

Ingredients:

• fresh milk - 1 glass;
• sugar – 1.5 spoons;
• salt - a pinch;
• egg - 1 piece;
• flour – 1 glass;
• odorless oil – 1 spoon;
• soda – 0.5 teaspoon;
• vinegar - 1 spoon;
• butter for frying.

For the sauce:

• blackberries, blueberries - to taste;
• cream 33% fat – 5 tablespoons;
• sugar – 3 spoons.

Cooking process:

1. In a deep container, mix warm milk, sugar and salt. Mix the ingredients well.
2. Beat the egg and also add to the mixture. Pour in the odorless oil and mix well.
3. Quench the baking soda with vinegar in a tablespoon. Pour the mixture into the dough.
4. Sift the flour into the mixture and beat well, preferably using a mixer. Leave the dough under the towel for 15 minutes.
5. For frying pancakes, it is best to use a non-stick frying pan. Pour the dough onto a dry, heated surface. They need to be turned over after bubbles appear.
6. Each pancake is greased with butter and placed one on top of the other in a stack, forming a portion.
7. It is recommended to decorate the top of the stack of pancakes. In America, they are traditionally topped with maple syrup. Here we decorate with berry syrup or fresh blueberries or blackberries.

To prepare the sauce, you will need to rinse the berries you have chosen. Place them in a saucepan and cover with sugar. Cook, stirring constantly, until you get the desired consistency of the sauce. Add cream to the mixture and continue to simmer until tender. Cool the finished sauce and then serve with the prepared pancakes.

And in conclusion, I suggest you watch the video recipe

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 what they want, 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 remove them from the frying pan, and our pancakes have fallen 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 use low-fat kefir, either completely low-fat or 1%. Since the pancakes will be fried in a fairly large amount of oil, there will already be enough fat in them. Therefore, there is no need to take fatty kefir.

In addition, fatty kefir, precisely because of the presence of fats, is somewhat “heavier” than low-fat kefir, and this will make it more difficult for the dough to rise.

3. Add a teaspoon of soda to kefir. 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 sour kefir. Moreover, the more acidic the kefir, the better the reaction will go. Therefore, I prefer to use it for pancakes that is 3-4 days old.

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 pancakes all “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 they do not brown too much on the bottom and have time to cook 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 pancakes 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 the frying pan is already warm enough, 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.

Lush with kefir and yeast

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 the dough 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 the kefir does not curdle, and on fire you may not be able to keep track of it.

3. Add warm kefir 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 the dough 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 is enough. You also don’t need to pour a little, the pancakes will be fluffy, and with a small amount of oil they won’t 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 pancakes turn out delicious and very fluffy. After they have already been baked and placed on a plate, the dough does not fall off.

Kefir donuts

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. Kefir 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 a lot, some 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 an excuse to make pancakes. 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 on 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 warm kefir. Bubbles will immediately begin to form on the surface, which is great. This means our pancakes 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.

And to see how they actually turn out, let me bring to your attention a video.

Be sure to cook this recipe. He's really good!

With raisins on kefir and yeast

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 kefir 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, pancakes 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 put it in a spoon, it should not easily slide off it.

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 pancakes.

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.

On kefir 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 pancakes turn out 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 kefir and 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 round pieces, 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 a round apple 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 the finished pancakes 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.

On kefir 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 kefir mixture.

Squeeze the juice from the lemon and also add it there. Mix everything thoroughly.

4. Gradually add flour in small portions to kefir. Mix the contents 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.

With kefir and cognac

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 pancakes 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 kefir into a bowl, add soda and salt to it and stir until everything dissolves. Let it sit for a while so that the soda reacts with the kefir.

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 the dough 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. Place the dough and fry the pancakes 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.

Banana fritters

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 kefir 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.

With yogurt and sour cream with onions and eggs

Many people like to cook pies with this filling. So, preparing pancakes 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 fluffy pancakes 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 kefir - 250 ml, then we need 230 -240 g of flour. But it’s not a glass, it’s more. A 250 gram glass contains only 160 grams of flour.

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. With this recipe, my pancakes always turn out super fluffy - recipe No. 4.
• 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 pancakes 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.

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 a lot of 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 turns out to be approximately 10 -12 pieces. From 500 ml of kefir and 480 grams of flour, respectively, twice as much. Therefore, take this into account when kneading the dough so that there are enough pancakes 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 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 may also happen for you!

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!

Whatever recipe you try to make pancakes, in any case, there is a method of cooking that you have not yet encountered. Maslenitsa is the perfect time to try out new cooking recipes. Just choose a unique recipe or even a few new ones for yourself and move to the stove.

Cooking will not take much time, but the result will be visible to the whole family. You can easily feed your entire family well, and they will definitely thank you with a warm word.

Today we will share with you recipes for making kefir pancakes. There will be several of them, so choose the one you need.

Principles and methods of making fluffy pancakes

1. First remove everything you need from the refrigerator.
2. Before kneading the dough, be sure to sift the flour so that there are no lumps. To avoid them, try to put flour into the bowl in small portions and mix thoroughly.
3. Before putting the pancakes in a frying pan, you need to heat the oil so that the pancakes cook faster and become fluffy.
4. When you've finished cooking the pancakes, place them on a baking sheet and pat them dry with paper towels to remove any excess fat.
5. To prevent condensation from forming on the pancakes, it is better not to cover the container in which they will be placed. Alternatively, you can use a paper towel instead of a lid.
6. They are most delicious when served hot. Immediately place them on the table along with sour cream or honey.
7. If you need to keep the pancakes warm for a long time, then wrap them in a towel to keep them fresh.

Lush pancakes with kefir - the best recipes with step-by-step photos:

Classic recipe for making pancakes with kefir

Ingredients for the recipe:

• kefir 1 tbsp.
• wheat flour 1.5 tbsp.
• egg 2 pcs.
• sugar 3 tbsp. or honey
• salt 0.25 tsp
• refined oil.
• salt on the tip of a knife.

Cooking process:

1. Take a metal container, preferably deeper, beat the eggs in it and add sugar.
   
2. Using a whisk, make a homogeneous mass, then pour in the kefir and mix again. Heat the mixture on the stove for 2 minutes.
   
3. Next, sift the flour and add it to the dough little by little so that there are no lumps.
   
4. Now all that’s left is to add soda and don’t forget about refined oil so that our dough is completely ready. Do not leave it in the room or in the refrigerator; pancake dough must be used immediately.
   
5. So grab a frying pan and start frying.
   
6. Heat the oil well, then add the dough, tbsp. spoon. Fry for no more than 3 minutes, because the pancakes cook quickly. As soon as the golden crust appears, the pancakes are ready.
   
7. Take honey or jam and serve the pancakes immediately after frying so that they do not lose their taste.
   

Video recipe for pancakes:

Bon appetit!

Kefir pancakes with eggs and vanilla

Pancakes with sour cream or sauce are a great breakfast dish, especially if you make a cup of coffee with them.

The recipe is not complicated at all. All ingredients need to be mixed, then the frying process begins. The dough will take little time to prepare, but it will be very airy.

Ingredients:

• flour 1.5 tbsp.
• kefir 200 ml.
• sugar 50 g.
• egg 2 pcs.
• soda half tsp extinguished.
• vegetable oil 50 ml.
• vanilla onto the tip of a knife.

Cooking process:

1. We take all the necessary ingredients.
   
2. Separate the whites and yolks, beat the yolks thoroughly.
   
3. Combine the yolks with sugar and add kefir, mix the resulting mass. Add vanillin.
   
4. Sift the flour and sprinkle onto the mixture.
   
5. Add whipped whites.
   
6. First quench the soda with vinegar and add to the mixture. After this, mix the dough thoroughly.
   
7. You can fry our pancakes. Heat a frying pan with oil and spoon out the dough, making the desired shape.
   
8. The pancakes fry quickly; they need to be brought to a golden color on all sides.
   

Everything is ready, you can serve!

Kefir pancakes without eggs with step-by-step photos

If you cook pancakes without eggs, they will turn out very tender. I didn’t believe it myself, but at one point I decided to make pancakes without eggs. I was surprised by the result, because they really turn out very lush! The whole family loved the new recipe!

Ingredients:

• flour 100 g.
• kefir 200 ml.
• sugar 1 tsp
• refined oil 1 tsp.
• soda 1 tsp
• salt one pinch.

Cooking process:

First you need to salt the kefir and add sugar to it, then add soda and flour. The dough should be stirred quickly to avoid lumps. If you don't have a mixer, you can stir the dough with a fork or use a whisk. The finished dough will be very similar to sour cream in consistency.

For frying, it is recommended to take a frying pan with a thick bottom. Let it warm up, then drop 1 tsp into the dough. refined oil, mix well. Place the dough in the pan in a thick layer in the form of ovals. Turn the heat to medium and fry the pancakes, cover with a lid.

Bon Appetit everyone!

Lush kefir pancakes with apples

Everyone remembers their mother’s pancakes from childhood. I'm sure any family member will love this delicate taste. Personally, I just love baking pancakes - they are easy to make, the taste is excellent, and the costs are minimal. The entire preparation will not take you more than 20 minutes, and this includes the time for serving the pancakes on the table. So in such a short time you will make a plateful of goodies. But you understand that if you cook this dish often, you will quickly get bored with it. This happened in my family, so I decided to make pancakes with apples. The dough will be based on kefir.

As we said earlier, you will need very few ingredients:

• egg 2 pcs.
• flour 1 tbsp.
• sugar 2 tbsp.
• kefir 250 ml.
• apples 2 pcs. It’s better to take sweet and sour honeycomb.
• refined oil.
• soda half tsp
• salt on the tip of a knife.

I have always loved doing various experiments in the field of cooking. I’ve long wanted to make apple pancakes, but I had one problem - I didn’t know how to make the dough correctly so that the apples wouldn’t get “lost” in it and give off their flavor. After some time, I accidentally came across a recipe for making pancakes, the main elements in it were apples and kefir. Afterwards I realized that the kefir dough turns out simply excellent, and baked apples in pancakes give an indescribable aroma. In my opinion, this is the best recipe for kefir pancakes.

The process of making apple pancakes

I put the finished pancakes in a stack and sprinkle them with powder for beauty. You can do it your way. Also don’t forget about sour cream or jam, which go very well with pancakes.

Bon Appetit everyone! I promise I will tell you many more recipes!

Lush pancakes with cottage cheese and kefir

Every housewife wants to make pancakes airy; many try to do something of their own to get a fluffy and tasty dough. For example, some people put cottage cheese and kefir in it.

It is thanks to kefir that our pancakes turn out so light, to some extent they look like cottage cheese. You need to make the dough similar to sour cream; it will be porous and will not spread when frying.

To enhance the aroma, you can add vanillin or citruses.

What you will need to prepare tender kefir pancakes:

The process of making cottage cheese pancakes:

1. Pour the eggs into a container, add sugar and salt.
   
2. Using a mixer, beat everything until foamy.
   
3. Pour the cottage cheese into a separate container.
   
4. Add kefir to it and mix everything.
   
5. Combine the eggs with the curd mass, sugar and mix.
   
6. Grind the tangerine peels, put them in flour, then add soda. Pour the contents of the container into the curd mass.
   
7. Now you need to knead the dough. See for yourself, because the amount of flour is approximate and it may not be enough.
   
8. Let the dough rest for about 30 minutes. It will become airy and filled with air. Then you should not stir it, otherwise the dough will fall again.
9. Fill the frying pan with refined oil and heat it well. Try to pour oil in moderation, otherwise the pancakes will absorb a lot of fat. Place a tablespoon of dough into the pan. Personally, I fry 4 things at a time; I can’t fit any more. During the frying process, the dough will rise a little more.
   
10. Keep the heat low and don't forget to cover with a lid. As soon as one side becomes golden brown, start frying the other.
    

Fluffy pancakes made with yeast

This recipe will help you make fluffy pancakes that will have a very delicate taste. The main elements of the dough will be yeast with the addition of milk. Its advantage is that it does not need to stand for long. When you fry the pancakes, the dough will rise even more and become 2 times larger.

Ingredients:

• milk 0.5 l.
• flour 0.5 kg.
• dry yeast 6 g.
• refined oil 2 tbsp. and for frying.
• sugar 2 tbsp.
• salt 1 tsp

Cooking process:

Let's move on to the next recipe for pancakes with kefir

Sweet pancakes with raisins

There are many different recipes for making pancakes. But oddly enough, there are quite a few of them with raisins. I made these for breakfast once and decided to tell you what happened. For me, pancakes are a dish that is quite easy to bake. They will look great on the table at lunch or dinner, and both adults and children will eat them.

My recipe makes about 30 pancakes, the entire preparation will take about an hour.

Ingredients:

• wheat flour 0.4 kg.
• kefir 500 ml.
• raisins 100 g.
• baking powder 1 pack.
• refined oil 5 tbsp. for the test.
• egg 2 pcs.
• sugar 1 tbsp.
• salt half tsp

Cooking process:

Yeast-free pancakes with kefir

It was morning, a day off, and guests arrived unexpectedly. Naturally, you didn’t make an appointment, everything happened as usual - they were walking nearby and decided to stop by for some tea. Of course, you are incredibly happy to have guests, but one problem arises - what to feed them? You haven’t had time to go to the supermarket for groceries yet; the refrigerator is almost empty. What to do?

Many people immediately begin to panic, not knowing what to do in such a situation. Surely every housewife has the most basic products; they can be used to make a universal and uncomplicated dish. So, what to cook in a short time? Today we will tell you how to make yeast-free pancakes quickly.

Ingredients:

• flour 2 cups.
• kefir 500 ml.
• refined oil.
• egg 3 pcs.
• sugar.
• salt to taste.

Preparation:

Quick pancakes for breakfast

Ingredients:

• flour 1 tbsp.
• kefir 250 ml.
• egg 1 pc.
• soda 1 tsp
• sugar 2 tbsp.
• salt one pinch.

Cooking process:

If you are preparing the dough with kefir, then you should not rush to prepare it. Of course, if you suddenly have guests or your family is very hungry, you can speed up a little. And in this matter we will be helped by our favorite kitchen assistant - a mixer.

1. Many recipes for preparing dough are similar to each other, but today we will do slightly different steps, because we need to prepare it in a short time. Therefore, first we will quench the soda with kefir, and then we will add other components.
2. Add all the remaining ingredients to the kefir and mix with a mixer.
3. Heat the frying pan, pour in the oil and spoon in the dough. Keep in mind that it is not too thick, so you will get a thin layer that needs to be turned over almost instantly. The pancakes will turn out airy and very tasty.

Serve them for breakfast and feed your favorite guests!

Every housewife has cooked delicious fluffy pancakes at least once in her life. Moreover, every housewife probably has her own proven recipe for fluffy pancakes. In this article, we have selected four recipes for fluffy pancakes: pancakes with kefir, pancakes with fermented baked milk, pancakes with milk and pancakes with sour cream.

Lush pancakes - what ingredients are needed

Making fluffy pancakes is very simple. To do this you will need the following ingredients:

• Regular wheat flour.
• Chicken eggs.
• A little salt and sugar.
• Soda (baking powder) or dry yeast.
• Kefir, fermented baked milk, milk or sour cream.
• Vegetable oil for frying.
• Sour cream, jam, jam - for serving with ready-made pancakes.

To knead the dough for fluffy pancakes, you need to mix the ingredients and leave the dough to infuse (depending on the recipe, the dough infuses from 20 to 50 minutes). Once the dough has settled, you no longer need to stir it. Place the finished dough with a spoon into a hot frying pan with vegetable oil and fry on both sides (2-3 minutes on one side). Serve the finished pancakes with sour cream, thick fermented baked milk “Z pechi”, jam or condensed milk. Bon appetit!

How to cook lush pancakes with kefir - recipe

One of the most popular recipes for making pancakes is, of course, pancakes with kefir. To make kefir pancakes, you will need the following ingredients:

• 2.5 cups flour
• 0.5 teaspoon soda
• 1.5 tablespoons sugar
• A third of a teaspoon of salt
• 0.5 liters of kefir at room temperature
• 1 chicken egg
• Vegetable oil for frying

In a bowl, mix kefir, egg, salt and sugar. Add flour and soda, mix well. Set the dough aside for half an hour (after half an hour, bubbles should form on the surface of the dough). Heat a frying pan with vegetable oil and spoon the pancakes into the frying pan. When the pancakes are ready on one side, turn them over to the other. Serve the finished pancakes with jam or sour cream. Bon appetit!

How to cook fluffy pancakes with fermented baked milk - recipe

Pancakes with fermented baked milk are prepared in almost the same way as pancakes with kefir. To prepare fermented baked milk pancakes, you will need the following ingredients:

• 3 cups flour
• 0.5 teaspoon baking soda or 1.5 teaspoon baking powder
• 2 tablespoons sugar
• A pinch of salt
• 0.5 liters of fermented baked milk
• 2 chicken eggs
• Vegetable oil for frying

In a bowl, mix fermented baked milk, egg, salt and sugar. Add flour and soda, mix well with a whisk (the dough should be thick). Pour hot water into a large bowl or pan, place the container with the dough in the hot water, cover it with a towel and wait 20 minutes. Once the dough has settled, you no longer need to stir it. Heat a frying pan with vegetable oil and spoon the pancakes into the frying pan. When the pancakes are ready on one side, turn them over to the other. Ryazhenka pancakes are ready! Serve with jam, fermented baked milk or sour cream. Bon appetit!

How to cook yeast pancakes with milk - recipe

Fluffy pancakes can be prepared not only with kefir or fermented baked milk with soda, but also with milk and yeast. To make yeast pancakes with milk, you will need the following ingredients:

• 2 cups of flour
• 150 ml milk
• 1 teaspoon dry yeast
• 3 tablespoons sugar
• 0.5 teaspoon salt

Heat the milk and add salt, sugar and yeast to the milk, stir. Gradually add flour, stirring constantly. The dough should be thick, like sour cream. Cover the container with the dough with a towel and place in a warm place for 50 minutes. Fry the pancakes in a frying pan with vegetable oil. Serve pancakes with fruit, jam or sour cream. Bon appetit!

When hearing the word pancakes, many people have associations with childhood, when caring mothers and grandmothers heartily pampered their beloved children and relatives with this simple dish. I remember the taste of strawberry or raspberry jam, fragrant honey and hot, piping hot, fluffy pancakes.

Any housewife strives to replenish and diversify her home arsenal with recipes for dough for pancakes, since yeast pancakes are not only airy and fluffy, but also incredibly tasty. Let's study several recipes to choose from and try to evaluate the merits of each individually.

The main secret of success is quite simple - yeast, which can be raw (fresh) or dry. The first ones are sold in most stores. These look like small beige cubes in a package with a name. The moisture content in them is approximately eighty percent.

Good fresh yeast should crumble well and not stick to your hands. They guarantee intense fermentation of the dough, and it is thanks to them that the most fluffy, rosy and delicious pancakes are obtained.

Before purchasing the first type of ingredient, it is worth checking the expiration date, because the fresher they are, the fluffier the dough will be. They should be stored exclusively in the refrigerator.

In the procedure for kneading the dough, it is mandatory that before doing this, this ingredient should be filled with heated water, as well as heated milk or kefir: cold ones will not start the fermentation effect, and hot ones will simply kill living microorganisms that are responsible for the processes of fermentation and raising the finished dough.

Dry yeast is obtained by dehydrating the former. They are also sold in almost any grocery store, and they can be stored for a long time without requiring any special conditions. Before adding them to the dough mass, you need to pour the dry powder into preheated water, where you leave for 15 or 20 minutes. Warm kefir and heated milk are also suitable.

The procedure for preparing fluffy and rosy pancakes will take more time compared to regular ones. This is due to the fact that the dough must rise, and the so-called dough must rise like a cap. But the final result will not leave anyone indifferent.

The majority of all recipes are fairly standard with only a few differences in the preparation process and ingredients. Let us consider separately the methods of preparing dough using two types of yeast.

Golden pancakes with milk

Yeast pancakes with milk are the most common method of preparation.

With fresh yeast you will need the following ingredients:

• 350 ml milk;
• 350 g flour;
• two eggs;
• 20 g yeast;
• 60 g vegetable oil;
• a pinch of salt;
• 50 g sugar;
• 50 ml water.

Recipe:

1. Heat the water and dissolve the yeast in it. Place in a warm place for 20 minutes.
2. Separate the whites and yolks, then place them in different cups.
3. Heat the milk slightly, add the yolks, sugar and salt. Beat everything thoroughly and gently. Add the prepared yeast mass and sifted flour to the resulting mass.
4. Beat the whites until foamy, and then fold them into the dough. Add vegetable oil.
5. Place the prepared dough in a warm place for 20 minutes.

With dry yeast you will need the following ingredients:

• 2.5 glasses of milk;
• 600 g wheat flour;
• two eggs;
• 2.5 tsp yeast;
• 70 ml vegetable oil;
• 1 tsp salt;
• 2 tbsp. Sahara;
• a packet of vanilla sugar.

Recipe:

1. Carefully dissolve the yeast in a container with preheated milk. Add a glass of sifted flour along with sugar. Place in a warm place for half an hour.
2. Beat both eggs, then add them to the dough. Mix everything thoroughly.
3. Add the rest of the flour and vanilla sugar. Then add three tablespoons of vegetable oil and a teaspoon of salt.
4. Mix the resulting dough thoroughly and put it in a warm place for another half hour.

Kefir pancakes

Yeast pancakes made with kefir are always fluffy, light and tender. To prepare rosy, golden pancakes, you can choose from two recipes.

With fresh yeast:

Recipe:

1. Lightly heat the kefir and then dissolve the yeast in it. Add salt, sugar and both eggs.
2. Add sifted flour gradually, mixing thoroughly.
3. Leave the dough for 25 minutes in a warm place.

With dry:

• 450 ml kefir;
• 9 tbsp. flour;
• 2.5 tsp yeast;
• half a glass of water;
• a pinch of salt;
• 2 tbsp. Sahara;
• 1/3 tsp. soda

Recipe:

• Preheat the kefir, then add soda. Mix everything thoroughly.
• Pour dry yeast into heated water and leave for 15 minutes. After they rise, carefully stir the mass and add it to the kefir.
• Add flour, sugar and salt gradually and beat the whole mass until it becomes sour cream.
• Place the dough in a warm place for 20 or 30 minutes to allow it to rise.

Lenten pancakes

These pancakes do not contain eggs, kefir or milk, but, nevertheless, they turn out quite fluffy and very tasty. You can prepare yeast pancakes in water using any ingredients to raise the dough.

With fresh yeast:

Recipe:

1. Dissolve the yeast with sugar in warm water, then add two tablespoons of flour. Wait ten minutes for the dough to rise.
2. Add salt and gradually add the rest of the flour, stirring constantly.
3. Place the finished dough in a warm place for twenty minutes.

With dry:

• 3 tbsp. water;
• 5 tbsp. flour;
• 3 tsp yeast;
• a pinch of salt;
• 5 tbsp. Sahara.

Recipe:

1. Pour the yeast into warm water and leave for 10 minutes. You have to wait until they rise.
2. Mix the risen mass with flour, sugar and salt. Knead a dough similar to sour cream.
3. Place in a warm place for half an hour.

You can add additional ingredients to any recipe in the form of raisins, chopped onions or finely grated apples. Hot fluffy pancakes can be immediately served for tasting with jam, syrup, honey or sour cream.

Frying process

To ensure that the pancakes always turn out beautiful, even and crispy, you need to fry them correctly. To do this, you need to heat the vegetable oil well in a frying pan and place the finished dough on it using a spoon, carefully picking it up from the edge of the bowl. If it sticks to the spoon, you can first dip it in warm water, after which the mass will not stick, but will easily flow from the spoon into the frying pan.

The dough periodically increases in volume and therefore requires that it be placed occasionally so that it does not “run away”. If you bake pancakes in a small amount of oil, then use a lid to bake them. She needs to cover the pan when frying pancakes on one side. When turning them over to the other side, you no longer need to cover them with a lid.

Each housewife will choose the most convenient and favorite recipe for herself, after which pampering her family with hot and crispy pancakes will not only be easy, but will also be a pleasure. All you need is careful and correct handling of the ingredients that are responsible for the process of obtaining a good dough. A great mood and a desire to please your loved ones will be enough to make the pancakes fluffy, tasty and rosy.