Thin pancakes with kefir yeast recipe. We prepare delicious and satisfying pancakes using yeast. Pancakes with yeast: a recipe for thick and fluffy pancakes for breakfast

With the onset of cold weather, we increasingly want something solid and satisfying. For example, pancakes. You can make thin, lacy ones, but if you are patient, you can cook real thick and fluffy pancakes with yeast - aromatic, incredibly appetizing. They are also called sour. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick pancakes with yeast - a recipe with milk, or a recipe for cooking using the sponge method

Thick and fluffy pancakes are obtained when the dough has gone through all stages of fermentation, filled with air, and become porous and light. Just letting the pancakes sit well, let them go sour, is the main secret of successful pancakes. In addition, yeast pancakes with milk are made well from a fairly thick dough. So don’t worry that the recipe below will give you a thick mass.

The calculation is made for a large portion of pancakes, but if you need fewer pancakes, simply halve the amount of food.

Let's prepare:

0.6 kg of flour (ordinary flour is suitable, but excellent products are also made from buckwheat);
a couple of eggs;
40 g granulated sugar;
1 liter of milk;
50 g ghee or melted butter;
salt - 15 g;
yeast (if dry, you will need 15 g, if fresh pressed, 40 g).

Progress:

To dissolve the yeast - to do this, take a glass of milk (from the general measure), heat it until slightly warm, add the yeast and leave it to swell for ten minutes.
Warm the rest of the milk a little too, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add yeast dissolved in milk.
Beat in the eggs and gently stir in the flour.
The final touch is to pour oil into the dough. Stir.
Leave everything to rise. Like any yeast dough, it needs to rise three times to become saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place the entire ascent takes about three hours or a little more.
Pancakes are baked in a well-heated frying pan greased with vegetable oil on both sides.

Important: do not overdo it with yeast! By increasing their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast pancakes with filling, then bake thinner ones from the dough recipe given above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on water

Sometimes there is no milk in the house. This means making pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes with milk; they deliberately do not add it to the dough. In water, the dish under discussion turns out a little “rubbery”, it doesn’t tear well, and this has its own taste and charm.

For this recipe you need to prepare:

a couple of eggs;
a glass of flour (two hundred grams);
10 g pressed yeast;
half a liter of water and oil for frying;
add sugar and salt to taste.

Progress:

Beat the eggs until smooth.
Dissolve the yeast in a small amount of warm water.
Add eggs and yeast to the rest of the liquid.
Add salt and sugar.
Sift the flour and mix thoroughly so that the dough has no lumps.
Cover the pan with the dough with a lid or towel and leave for an hour to rise.
As soon as the dough begins to rise, knead it, pour in a couple of tablespoons of vegetable oil, and mix.
Wait for the rise again. After this, you can bake thick and porous pancakes in water.

Lenten recipe without adding eggs

This recipe is good because it does not contain animal products, which means it can be used on fasting days. The pancakes turn out thick, porous, and quite tasty. True, you need to eat them, like most products, right away.

Cooking:

We take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, 20 grams of yeast;
We prepare the dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
Leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast has started, you can continue preparing lean dough;
Heat the rest of the water a little, add the dough, then a couple of tablespoons of sugar and a pinch of salt, stir;
add a couple of tbsp to the dough. spoons of vegetable oil and leave in the pan under a towel to rise. If the room is warm, after an hour the dough should rise several times. Each time we knead it to saturate it with oxygen and continue fermentation;
finally, take the dough with a ladle and carefully pour it into a hot frying pan greased with vegetable oil. We bake the pancakes on both sides, avoiding overdrying.

Grease the finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes made with water and without eggs are ready!

Fluffy pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference is the presence of a fermented milk fermentation product. It could be sour cream, fermented milk, or regular yogurt. Thanks to them, the pancakes are more porous and airy.

To get just such a treat, prepare:

half a kilo of flour;
granulated sugar 70 g;
700 g sour milk or yogurt;
30 g pressed yeast;
three medium-sized eggs;
salt - to taste;
clarified sunflower oil for frying, and 50 g of butter for the dough.

We do this:

Add yeast diluted in a small amount of water to the heated milk. Wait until the milk starts to foam.
Beat the egg and sugar, but not too much.
Add the diluted yeast mixture to the eggs, add salt and mix well.
Add the flour specified in the recipe and mix until the dough is smooth.
Let rise thoroughly, kneading the dough a couple of times.
Bake pancakes in a frying pan greased with any fat.

Place the finished pancakes in a stack, after greasing each one with melted butter or ghee.

Quick recipe with kefir and dry yeast

Yeast pancakes with kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is used instead of sour milk.

Actions:

A couple of eggs are mixed in a container with kefir.
Add salt to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
Add dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil.
Next, all that remains is to add flour - you will need a little more than a glass to get a medium-thick dough.
Leave it to rise for about forty minutes or an hour.
After the dough has rested, you can start baking pancakes.

Yeast pancakes with semolina

The pancakes come out very beautiful, filling and interesting. How do we cook? Very simple - just like regular yeast, only with the addition of semolina.

We take:

a glass of flour;
one and a half glasses of semolina;
150 g of water and 500 g of milk;
a couple of fresh eggs;
three tbsp. spoons of sugar;
vegetable oil in the dough will require 3 tbsp. spoons, in addition, prepare some for baking pancakes;
salt a small spoon and the same amount of dry yeast.

From this calculation of products comes a fairly decent stack of pancakes, which can feed a large company. If you need less volume, reduce proportionally.

Sift the flour and mix with semolina.
We prepare the dough from a small amount of milk, sugar and yeast.
As soon as the dough foams, beat the eggs into it and mix with a fork or whisk.
Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
Let it rise, knead it and immediately bake it from the prepared yeast dough.

By leaps and bounds on the bottle

This is not a recipe, but rather an original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The point is that the dough is prepared in a plastic bottle and poured from it. This is convenient when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of the pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then the liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding liquid, shake the bottle thoroughly and for quite a long time to obtain maximum homogeneity. Having prepared the dough, open the bottle and keep it in this form until serving. Next, they begin the baking process by pouring the required portion onto a hot, oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some time.

Traditional Russian pancakes used to be cooked with yeast dough. They could be thin or fluffy, sweet or bland, with filling or various additives.

Currently, yeast pancakes have begun to give way to simple thin pancakes made with milk. Most likely, this is due to the lack of free time among modern housewives, because yeast dough is not prepared quickly. However, if you have never tried thin yeast pancakes with holes, you definitely need to do this! Who knows, maybe in the future this recipe will become your favorite.

dry instant yeast - 1 teaspoon;
milk - 550 ml;
sugar - 2-3 tbsp. spoons (more possible);
salt - a pinch;
medium-sized eggs - 2 pcs.;
butter - 30 g;
vanillin (optional) - a pinch;
flour - about 300 g.

Thin yeast pancakes with holes recipe

How to cook thin pancakes with yeast with holes

Dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) milk. Add dry yeast, mix and leave for 10 minutes.
Meanwhile, beat the eggs with salt and remaining sugar. Working intensively with a whisk, combine the whites and yolks. The portion of granulated sugar can be either reduced or increased, adhering to your own preferences.
Melt the butter until smooth and liquid. Let cool and then add to the beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
Mix the flour with vanilla, sift through a fine sieve and add in parts into the liquid mixture, kneading the standard pancake dough to a liquid consistency.

Cover the container with a towel and put it in a warm place for 2 hours. Don’t forget that the yeast mass will rise, so choose a large bowl for kneading.

To bake pancakes with yeast, it is advisable to give preference to a frying pan with a thick bottom and a high-quality non-stick coating. Pour a portion of the dough onto a dry, hot surface with a ladle and distribute it around the entire perimeter in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundance of small holes.

We prepare thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Place freshly prepared pancakes on a plate, brushing each with butter if desired. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc. or stuff with any filling.

What do you think about this recipe?

How to cook thin yeast pancakes with kefir - a complete description of the preparation so that the dish turns out very tasty and original.

yeast pancake recipe

For yeast pancakes we need:

kefir or curdled milk - half a liter,

piece of yeast - 10 g.

sugar – 1 full tablespoon,

a pinch of salt,

one glass of boiling water (you can do without it),

flour – 1.5 cups,

eggs – 3 pcs.

vegetable oil - 1/4 cup (50 ml.).

How to cook pancakes with yeast

The technology for preparing pancakes is the same as for other pancakes made with kefir or milk. We only add yeast to these pancakes for fluffiness.

1. Whisk the eggs with a pinch of salt and sugar. In a mug with 50 ml. Dissolve yeast in warm water.

2. Pour warm kefir or yogurt into the egg mixture.

Bring to a homogeneous consistency and sift the flour into a bowl. Add flour little by little, stirring constantly. Knead the dough until it becomes thick sour cream or like pancakes.

3. Add the dissolved yeast into the bowl with the dough. Then pour in one glass of boiling water in a thin stream and stir continuously. Thanks to boiling water, our pancakes turn out custard and delicate.

4. It is better to knead the dough in a large bowl, because during the rise it will double in size. Cover the bowl with pancake batter with a light napkin or cover with a lid. Leave in a warm place for about one hour.

5. Then, when the dough is ripe, bubbles like this should appear on the surface. Pour in the plant. butter and mix. Now you can start frying the pancakes. To make the frying process faster, use two frying pans.

6. Bake yeast pancakes in a well-heated frying pan, on both sides. There is no need to grease the pan with oil, since the required amount of oil is in the dough.

Recipe preparations yeast pancakes so addicting that you don’t notice how quickly they bake. And especially watch the holes that appear in the dough when it is in the pan.

Serve pancakes for tea with any jam or jam. I had apple jam. Yeast pancakes are so soft, spongy, tasty and beautiful.

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Yeast kefir pancakes: traditional recipes and original ideas

Pancakes are part of many national cuisines. They are prepared with water and beer, milk and sour cream, with soda and mineral water.

Pancakes - a favorite traditional dish

But, perhaps, yeast pancakes made with kefir are the most pleasant to taste. At the same time, each housewife, generally observing the classical canons, has her own baking secrets, known only to her.

In Europe and America, pancakes are usually baked with the addition of soda. The tradition of kneading pancakes with yeast belongs specifically to the Russian people.

Housewives most often used sour milk as the basis for the dough. Then the pancakes turned out especially loose and tasty. Pancakes made from yeast dough can be baked using sponge or using a straight method. Let's take a closer look at each of them.

How to cook pancakes using sourdough

A successful dough is the key to delicious pancakes. It is no coincidence that she has always received special attention. In Russian villages, housewives tried to prepare dough only when not only strangers, but even family members could not interfere with them.

Therefore, it was often done late in the evening or at night, accompanying their actions with a secret conspiracy. Nowadays, it is unlikely that anyone will prepare pancake dough with such precautions. However, sourdough pancakes require patience.

There are various recipes for making pancakes on sourdough. We decided, first of all, to focus on the classic one, which looks like this.

Water slightly above room temperature (1 cup)
30 g fresh or 6 g dry yeast
Premium flour (5 full tablespoons)

Half a liter of kefir
Flour (the same amount as for the dough)
3 tablespoons each of vegetable oil and sugar
3 tablespoons refined vegetable oil
2 g salt
Egg (1 piece)

To make dough, yeast and flour must be mixed with water. Cover the bowl with the dough and leave it warm for an hour and a half. When the dough begins to bubble intensely, you should gradually mix all the ingredients for the dough into it. Lastly, pour warm kefir into the bowl.

Cover the dish with a towel again and leave to steep for about half an hour. After this, you can start baking directly.
Since ancient times, housewives have prepared pancakes using different types of flour.

To pamper yourself and your family with real Russian pancakes, you need, in addition to wheat flour, to add buckwheat flour to the dough in a ratio of 2 to 1. If it is not possible to purchase buckwheat flour in a retail chain, you can make it at home by grinding buckwheat in a coffee grinder.

It must be said that other types of flour can be used in pancakes. Oatmeal, corn and even rye are suitable for them. The more types of flour will be present in pancakes at the same time. the more intense their taste will be.

An unusual recipe for pancakes on sourdough with semolina and apples is also worthy of attention. To bake these original pancakes you need:

Fresh yeast (45 g)
3-5 apples (Antonov apples are best)
200 g each of semolina and wheat flour
Sugar and vegetable oil (2 tablespoons each)
One and a half glasses of any kefir
5 grams of salt

First you need to prepare a dough from warm kefir. yeast and flour. When it rises, vegetable oil is poured into it, salt, semolina, and sand are poured in. After this, the dough must be allowed to rise.

Chopped apples are mixed into the fully prepared dough and then pancakes are baked. Apples can be replaced with other seasonal fruits or dried fruits can be used.

Thus, pancakes prepared using dough. You can prepare a wide variety of pancakes, excellent both in taste and in appearance.

Knead the dough for yeast pancakes without dough

Thick pancakes without dough

The sponge method of preparing dough takes a lot of time. Modern chefs prefer faster kneading technology.

Without significant time investment, you can prepare pancakes with yeast kefir. The recipe for thick and fluffy pancakes, mixed using the straight method, is simple.

To prepare them, you need to dilute the yeast in warm kefir and leave the mixture for a quarter of an hour. After this, you need to break the eggs into the mixture and add sugar and salt.

After mixing thoroughly, add flour and butter. When the dough begins to resemble thick sour cream, it is ready for baking.

To get richer pancakes, you can replace vegetable oil with butter and increase the number of eggs. The famous “Boyarskie” pancakes are baked according to this recipe. Let's tell you more about it.

To bake yeast “Boyarskie” pancakes with 1 liter of kefir, in addition to flour, sugar and salt, you need to take half a standard pack of butter, eggs (5 pieces) and a glass of sour cream.

As in the previous case, the yeast dissolves in warm kefir, then the yolks, sour cream, butter and flour mixed with sugar and salt are added to the mixture. After 15-17 minutes, the whipped whites are poured into the dough, and after another quarter of an hour, you can begin the baking process.

Thick pancakes made with yeast can be prepared with baking. To do this, as a rule, pieces of vegetables, meat or sausage, chopped herbs, cracklings, mushrooms or salted herring are placed directly into the frying pan.

The dough is poured on top. Sometimes the additives are baked inside the pancake. In this case, the dough is first distributed over the frying pan, baking powder is poured onto it, and then it is covered with a second layer of dough.

These pancakes will come in very handy after the holidays, when there are a lot of small pieces of different foods left in the refrigerator.

So, thick pancakes made from yeast dough can be prepared using various ingredients. Depending on the composition, they can become a hearty breakfast on weekdays, a holiday dish, or replace an entire lunch.

Typically, yeast is used to make fluffy and thick pancakes. But thin yeast pancakes made with kefir are no less tasty. To prepare them you will need:

Dry yeast (teaspoon)
A glass (250 ml) of kefir
Glass with top of flour
Eggs (2 pieces)
Half a glass (100 ml) boiling water
Vegetable oil (3 dessert spoons)
2 g salt
Sugar (30 g)

First, you need to pour the yeast, granulated sugar and 2/3 of the flour into a bowl, ground with salt. Pour warm kefir over the ingredients and mix everything into a homogeneous mass. After this, cover the dishes with a clean cloth and leave in a warm place for 30 minutes.

When the specified time has passed, add beaten eggs to the dough. and then the remaining flour. At the end of kneading, pour boiling water into the dough. Mix again and leave for a quarter of an hour. The dough is ready. All that remains is to mix the butter into it, and you can start baking pancakes.

How to make yeast dough for pancakes is shown in the video:

Very tasty thin pancakes made with yeast are also obtained by kneading the dough with butter. In order to prepare them, you cannot do without the following products:

Half a stick of butter
Fresh yeast (25 g)
30 g sugar
Pinches of salt
Tablespoon of vegetable oil
2 eggs
Full faceted glass of kefir
Two glasses of flour

In a metal bowl, mix salt, crumbled yeast and sugar. Pour heated kefir over the ingredients and stir. Pour a little more than half a glass of flour into the mixture, mix again and place the covered bowl in a water bath for half an hour.

When the dough visually increases, you need to add warm vegetable oil and butter, as well as stirred egg yolks.

When the dough takes on new components, you should add the rest of the flour to it in portions. After rising, the beaten egg whites are poured into the dough, mixed and after a quarter of an hour they begin baking.

Thin pancakes made with kefir are great for stuffing. We present to your attention a recipe for lace yeast pancakes stuffed with cottage cheese and herbs. To prepare pancakes you need to take the following ingredients.

10 g sugar
Kefir (200 ml)
Flour (glass with a slide)
2 g salt
Dry yeast (about a teaspoon)
Ghee (dessert spoon)

First, a dough is prepared from yeast, sugar, half the flour and warm kefir. When it is infused (this will take about half an hour), eggs beaten with salt, butter and the remaining flour and kefir are mixed into it. The resulting mixture needs to be left for another 30 minutes, and then bake thin pancakes.

Pancakes stuffed with cottage cheese and herbs

For the filling, add very finely chopped garlic and herbs to the cottage cheese. Mix everything thoroughly. If the mass turns out to be thick, you should add mayonnaise or sour cream to it.

Place the filling in the middle of each pancake, tuck the edges in and roll up the rolls. To prevent them from falling apart, you can fry them in a frying pan.

As you can see, there are a number of options for making pancakes from yeast dough mixed with kefir. And, although the principle of baking remains unchanged, each of them has a special taste.

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Yeast pancakes with kefir

Heat kefir over very low heat or in the microwave to a slightly warm temperature (about 30-35C). Sift half the flour through a sieve along with salt, yeast and sugar, stir. Pour warm kefir into the dry mixture and stir with a whisk until smooth.
Cover the bowl with a light towel and leave the yeast pancake dough for 25-30 minutes in a warm place (30-35C). During this time, remove the eggs from the refrigerator and leave them at room temperature. After the specified time, beat the eggs with a fork or whisk, add the remaining flour to them, sifting it through a sieve and mix with a whisk.
Add the egg batter to the kefir-based yeast dough and stir well. Pour boiling water into the dough, stirring continuously. Cover the bowl with a light towel and leave for 20-30 minutes in a warm place.
After the specified time, grease the frying pan with vegetable oil and put on fire. Pour vegetable oil into the yeast dough and stir one last time. Pour a little batter into the pan and spread it over the entire bottom.
Fry yeast pancakes on kefir for about a minute on each side. Transfer the pancake to a plate, grease with butter and sprinkle with sugar (optional). Fry the pancakes from the remaining dough and place them in a stack on a dish (after each pancake, cover the stack with a bowl or lid).
Serve kefir pancakes with yeast warm, topped with jam, condensed milk or honey. Bon appetit!

Fluffy pancakes with kefir

Pancake cake with sour cream

Pancakes with kefir and milk

How's the boiling water? won't the yeast disappear?

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Yeast pancakes with kefir

Servings: 4 Cooking time: 1 hour 02/01/2016

Notebook

The benefits of yeast pancakes are undeniable. Many housewives know about this. Light dough filled with small air bubbles miraculously turns into a ruddy openwork pancake with small holes. The peculiarity of yeast dough is that it can be used to make both very thin pancakes and tall ones. The taste of this dough is quite bland, so ready-made pancakes can be eaten with almost any filling, served as a sweet dessert or as an addition to various salads.

The yeast base for pancakes can be made with kefir, milk or plain water. We offer a recipe for custard yeast pancakes.

Yeast pancakes with kefir

step by step photo recipe

Kefir – 1 glass,
Dry instant yeast – 1 tbsp. spoon,
Sugar – 2 tsp,
Wheat flour – 200 g,
Eggs – 2 pcs.,
Boiling water - half a glass,
Vegetable oil – 2 tbsp. spoons.

Cooking process:

In order for the yeast to quickly wake up, the liquid is slightly heated. Combined with a little flour and sugar, the dough comes together quickly. For one glass of warm kefir, it is enough to add one tablespoon of quick yeast, two teaspoons of sugar and 200 g of flour.

After combining all the ingredients, you will get a thick mixture, which will increase significantly in size within 20 minutes. While rising, the dough can be covered with cling film.

At the second stage of cooking, add two beaten eggs to the pancake batter.

Mix well until smooth.

And pour half a glass of boiling water into the dough. This method makes the dough airy and the baked pancakes lacy.

During baking, it is most convenient to grease the pan with half an onion, pierced with a fork.

Some housewives add vegetable oil directly to the dough. This method allows you to grease the pan less often and makes the pancake tastier.

The pan for pancakes is well heated. This is another condition for baking openwork pancakes in a hole.

Pancakes are baked with kefir on both sides, turning over with a spatula.

To make a sweet treat, when stacking, grease each pancake with butter and sprinkle with a little sugar.

Warm pancakes will be well soaked in the sweet mixture and will taste very pleasant. Bon appetit!

YEAST PANCAKES WITH KEFIR

Yeast pancakes differ from ordinary ones both in taste and cooking technology. It takes a lot more time to prepare these pancakes, but it's worth it! Yeast pancakes turn out thin and delicate.

I'll tell you how to make yeast pancakes with kefir.

We will need the following Ingredients :

- flour - 2.5 cups;

- dry yeast - 2 teaspoons;

- sugar - 2 tbsp. lodge;

- salt - 1/3 tsp;

— eggs – 4 pcs.;

- kefir – 500 ml;

- hot water - 1 tbsp.;

- sunflower oil - 4 tbsp. lie

Sift one and a half cups of flour into a deep bowl, add sugar, salt and yeast, mix well.

Pour in warm kefir in small portions and mix thoroughly with a whisk so that there are no lumps. Cover with film and put in a warm place for 30 minutes.

After half an hour, lightly beat the eggs and mix with the dough (during this time it will slightly increase and bubble).

Now you need to gradually add the remaining flour, stirring constantly. And lastly, carefully pour in hot water, constantly stirring the dough. Cover the bowl with the dough again with film and leave in a warm place for 1.5 hours.

After an hour and a half, the dough will bubble strongly and increase in volume! Add butter to the bowl, stir lightly so as not to damage the bubbles and begin baking the pancakes.

The pan for pancakes must be well heated. And to prevent the first pancake from coming out lumpy, you don’t need to pour a lot of oil into the pan! It is enough to just lightly lubricate it with oil using a silicone brush.

The dough for yeast pancakes is like foam - very light and fluffy! Fry the pancakes on both sides until cooked. Place on a plate in a stack, brushing each pancake with butter. These pancakes can be served with any topping or stuffed with your favorite filling.

KEFIR CHARLOTTE WITH WHOLE GRAIN FLOUR CUSTOM PANCAKES WITH KEFIR PANCAKES WITH PUMPKIN FILLING CHOCOLATE CAKE WITH HALVA

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Delicate pancakes in a small, small hole. very tasty!

We will need:
1 tbsp. kefir
2 eggs
1 1/4 tbsp. flour
2/3st. hot water
2 tsp. Sahara
a pinch of salt
1 tsp dry yeast
2 tbsp. vegetable oil.

Pour 1/2 cup flour into a bowl, add sugar and salt, yeast. Pour in a glass of very warm kefir and stir with a whisk. Cover the bowl with a towel and leave in a warm place for 30 minutes. Lightly beat the eggs with a whisk and pour into the dough, mix. Add the remaining flour. Gently pour in hot water, stirring constantly with a whisk. Leave the dough for another 20 minutes in a warm place. Then add butter, mix and bake pancakes.

Katyusha, what delicious pancakes, even in appearance, so tender. I’ll definitely try to make them. Thanks for the recipe

Thick yeast pancakes with kefir - delicious, fluffy

Thick yeast pancakes with kefir are tasty and fluffy; they are good to cook for breakfast or dinner for your family. Your family will definitely not refuse these pancakes. Children especially like them. Here, I want to tell you how to cook yeast pancakes with kefir using my grandmother’s recipe. She taught me how to bake such delicious pancakes a long time ago, and now I’m sharing it with you, formatting it as a step-by-step recipe.

To make yeast dough for pancakes with kefir, we will need the following ingredients:

- kefir - 1 glass;
- water - 0.75 cups;
- flour - 1.5 cups;
— chicken eggs – 2 pcs.;
- dry yeast - 1 teaspoon;
— sugar – 2 teaspoons;
- salt;
- vegetable oil - 2 tablespoons;
— butter – 0.25 packs;
- purified sunflower oil for baking - 1.5 - 2 cups.

How to properly knead yeast pancakes with kefir

1. Pour slightly warmed water into a bowl and dissolve the yeast in it. Add half a glass of flour, stir well and let our steam rise for 20-30 minutes.

2. Mix two eggs with sugar and beat well with a whisk.

3. Combine the steaming mixture with mashed eggs and kefir, add a pinch of salt and a couple of tablespoons of vegetable oil. Stir the mixture until smooth.

4. Gradually add the remaining flour to the dough and stir it well so that there are no lumps.

5. To make thick kefir pancakes tasty and fluffy, the dough must rise well. Therefore, we put it in a warm place for 15 minutes.

6. After the dough has risen, bake pancakes. These pancakes need to be baked in purified sunflower oil. Heat a frying pan with a handle well. Pour a thin layer of oil on it. Then, use a ladle to pour a layer of dough so that it spreads all over the pan.

7. Fry the pancakes on both sides until golden brown, turning them over with a wooden spatula.

8. Place the finished pancakes on a plate and lightly grease them with butter.

Yeast pancakes made with kefir are thick, tasty and fluffy. They are usually served with sour cream. But you can also eat them with jam: cranberry, plum, cherry... Hot tea, cocoa or coffee are also served with pancakes.

You can prepare different fillings for pancakes. But these pancakes with caviar are especially good. Therefore, we can confidently say that they will diversify and decorate any holiday table. It’s especially good to make and serve yeast pancakes with kefir to guests on Maslenitsa.

Yeast pancakes with kefir - a taste of childhood

Among the incredible number of recipes for making pancakes, the option using yeast and kefir takes pride of place. Among the incredible number of recipes for making pancakes, the option using yeast and kefir takes pride of place. Yeast gives the dish fluffiness and lightness, and kefir gives sourness and tartness in taste. The shape and peculiarity of the pancakes allows you to experiment with fillings and toppings, giving your favorite dish new flavors. Yeast pancakes with kefir are easy to prepare, you just need to follow the recipes.

Classic recipe for yeast pancakes with kefir

Yeast pancakes with kefir are a time-tested recipe. Many people associate the smell of these fluffy pancakes with childhood and carefreeness.

To prepare a dish according to the classic recipe you will need:
- one glass of kefir, it should be warm or at room temperature;
- two large eggs;
- half a glass of flour;
- three teaspoons of sugar;
- salt on the tip of a teaspoon;
- one teaspoon of dry yeast;
- three tablespoons of vegetable oil;
- hot water, about one hundred grams.
Many people associate the smell of these fluffy pancakes with childhood and carelessness.
1. Pour 70 grams of flour into a mixing container, add sugar, salt, yeast;
2. Pour kefir over everything at the required temperature, mix and let it brew for half an hour;
3. Beat the eggs, mix them into the dough, carefully add the remaining flour;
4. Without ceasing to stir, add hot water, again leave the dough to rest for a quarter of an hour;
5. You can bake in a greased and heated frying pan.
The more acidic the kefir used for cooking, the fluffier the pancakes will be.

Classic pancakes should not be too sweet, which means you can add jam, honey, condensed milk, or something else.

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Filled with spicy cottage cheese

Nothing can spoil the classics. And you can add a savory filling to the yeast pancakes: cottage cheese with herbs and garlic.

For pancakes you will need:
- two glasses of kefir;
- two eggs, large;
- two glasses of flour;
- two tea spoons of sugar;
- salt on the tip of a teaspoon;
- two teaspoons of butter, you will need it melted.
For the filling you will need:
- 200 grams of cottage cheese;
- one clove of garlic;
- a bunch of dill;
- two tablespoons of mayonnaise.
These pancakes will be a great start to the day.
1. Half a glass of kefir is heated to a warm state;
2. Yeast, sugar, and salt are added to kefir;
3. Add half a glass of flour and mix thoroughly;
4. Let it brew for half an hour;
5. Beat the eggs thoroughly, add to the dough and mix;
6. Melt the butter and, after cooling it a little, add to the dough;
7. Add the remaining one and a half cups of flour and the remaining kefir to the dough; if after mixing there is a feeling that there is not enough flour, you need to add more;
8. Bake in a preheated frying pan, bring each side of the pancake to a golden brown state;
9. Add the filling to each slightly cooled pancake and wrap or fold into a triangle.
If you want the pancakes to be even spicier, you can increase the amount of garlic in the filling and add a pinch of red pepper; it harmonizes well with the cottage cheese.

To prepare the filling, you need to mix cottage cheese, finely chopped garlic and mayonnaise. You can use choppers and blenders to mix everything at once.

The pancakes will turn out tender, as if in a net. The filling will appeal to men and lovers of spicy foods.

Thin pancakes without adding eggs

You can prepare a more dietary dish by excluding eggs from the composition. This may be required due to food allergies and other reasons when a given product is excluded from the diet.
- wheat flour, glass;
- salt on the tip of a teaspoon;
- one tablespoon of sugar;
- three grams of dry yeast;
- one and a half glasses of kefir;
- half a glass of hot, just boiled water.
Pancakes will delight your household
1. Flour is mixed with sugar in a mixing container;
2. One glass of warm kefir is slowly poured into the flour with sugar, stirring constantly;
3. Yeast is poured into half a glass of warm kefir; when foam appears, the solution is added to the dough, everything is mixed.
4. Leave the dough to rest for 15 minutes. The dough must rest for 10 to 20 minutes, this will allow it to rise for greater airiness. The dough should stand in a warm place. You should take the spoon out of it. After resting the dough, there is no need to stir it; you can bake it right away.
5. Bake in a well-heated frying pan greased with vegetable oil.
These pancakes should be thin: unlike other yeast-based options, this is due to the absence of eggs. These pancakes will be very good for wrapping various fillings in them.

Salty pancakes with kefir and yeast with vegetables

This version of the dish is distinguished by its taste: the pancakes are salty, not traditionally sweet.

To make it you will need:
- 30 grams of wet yeast;
- three glasses of flour;
- one glass of kefir;
- one medium-sized onion;
- one large egg;
- salt on the tip of a teaspoon, or to taste.
This version of the dish is distinguished by its taste: the pancakes are salty, not traditionally sweet.
1. You need to finely chop the onion, simmer in a frying pan with your favorite oil;
2. Take kefir, yeast, egg, salt and flour, combine everything and knead the dough;
3. Leave the dough to rise in a warm place;
4. When the dough rises, add the prepared onion, stir and let rest for 10 minutes;
5. Bake pancakes in a hot frying pan with enough oil.
If you add finely chopped dill to the recipe, it will add additional piquancy to the dish. The recipe for these pancakes can be changed depending on your taste preferences. You can add zucchini, eggplant, carrots, potatoes, etc. It is good to serve this dish with sour cream; you can give fermented baked milk or milk as drinks.

Yeast pancakes on kefir with fruit

Fluffy yeast pancakes can be varied by adding your favorite fruits.

For the treat you will need the following products:
- three large eggs;
- half a liter of kefir;
- two large and sour apples, to create a contrast of sour and sweet;
- two teaspoons of dry yeast;
- two teaspoons of cinnamon;
- a glass of wheat flour;
- a glass of granulated sugar.
Fluffy yeast pancakes can be diversified by adding your favorite fruits to the dough
1. Grind the eggs with sugar and salt, pour in kefir;
2. Stir until smooth;
3. Slowly add flour and baking powder, mix again, making sure no lumps form;
4. Apples should be peeled and cored, cut into flat and thin pieces;
5. Add chopped apples to the dough, mix thoroughly, add cinnamon;
6. Fry the pancakes in enough oil until golden brown.
If you add vanilla sugar to the dough along with cinnamon, the mind-blowing aroma will turn the heads of everyone it reaches. Apples in this recipe are very successfully replaced with dried fruits, raisins, prunes or dried apricots. With them, the pancakes will turn out unforgettable, as in the photo. Sour cream or boiled condensed milk goes well with the dish.

Recipe for making yeast pancakes with kefir in a slow cooker (video)

Pancakes are one of the most favorite dishes in our country. Each housewife has her own signature recipe, each has her own secrets. Pancakes are well suited for a holiday table, for children's afternoon tea and for breakfast, for which, thanks to the magnificent aroma, the whole family will gather faster and more cheerfully.

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Fluffy milk pancakes without yeast recipe

How to cook thick, fluffy pancakes with kefir and yeast - a complete description of the preparation so that the dish turns out very tasty and original.

Maslenitsa is approaching and responsible housewives are already actively searching for new recipes to implement during this joyful holiday. Traditional pancakes with milk no longer surprise anyone. But products prepared with kefir, and even with the use of yeast, will be able to impress many. They turn out thick, but at the same time fluffy and airy. And if you have nothing against yeast products, be sure to prepare pancakes with kefir according to the recipes suggested below. You and your household will certainly enjoy these ruddy “heroes”.

How to cook thick fluffy yeast pancakes with kefir - recipe

wheat flour – 480-520 g;
kefir – 490 ml;
warm water – 375 ml;
egg – 4 pcs.;
granulated sugar – 45 g;
dry yeast – 2 teaspoons;
butter – 125 g;
salt – 2 pinches;
refined vegetable oil for dough – 70 ml;
Refined vegetable oil for baking pancakes.

Since the dough for our pancakes is yeast, we first start making the dough. To do this, dissolve dry yeast in lukewarm water and dissolve half a glass of flour. Place the mixture in a warm place for twenty-five minutes, covering it with a piece of cloth. During this time, the yeast is activated and the mass will foam. Now add eggs beaten until light with granulated sugar into the dough, add salt, pour in warm kefir and refined vegetable oil. The last step is to introduce the flour sifted through a strainer and stir with a whisk until all the flour lumps are completely dissolved. Next, place the pancake dough in a warm place for twenty to thirty minutes so that it rises a little and matures.

After this, we begin baking fluffy pancakes. To do this, pour the dough into the center of the oiled pancake pan with a ladle and lightly distribute the dough over the entire bottom. After browning on one side, use a wooden spatula to turn the pancake over to the other and fry a little more.

Place the finished fluffy pancakes on a plate on top of each other, coating the surface with vegetable oil.

Thick fluffy yeast pancakes on kefir with boiling water - recipe

wheat flour – 480-520 g;
kefir – 490 ml;
water (boiling water) – 490 ml;
egg – 4 pcs.;
granulated sugar – 40 g;
dry yeast – 2 teaspoons;
salt - a pinch;
refined vegetable oil for dough – 35 ml;
refined vegetable oil for greasing the pan.

Sift the wheat flour and combine half of the total amount in a bowl with granulated sugar, a pinch of salt, dry yeast, and then pour in warm kefir and mix thoroughly. In this case, the resulting mixture will be our dough, so as expected, we place it in a warm and comfortable place for twenty to thirty minutes, covering the container with a towel.

After time has elapsed and after the dough has foamed, beat the eggs, mix them with the remaining flour and mix with the fluffy yeast mixture. Next, pour boiling water into the dough, stir until smooth and again place in heat for the same time as the dough. Now pour refined vegetable oil into the ripened dough, mix and start baking pancakes.

Heat the frying pan thoroughly until there is a light white smoke, coat it with vegetable oil, pour a ladle of dough into the center, distribute it over the entire bottom and bake on both sides until an appetizing blush.

As in the previous recipe, place the prepared pancakes in a stack and coat each one with butter.

These fluffy pancakes can be served separately with sour cream, jam, honey or condensed milk, or you can additionally fill them with the desired filling.

Pancakes with yeast: a recipe for thick and fluffy pancakes for breakfast

There are few people who don't like pancakes. Perhaps housewives who have to stand at a hot stove to please their household. But you don’t have to bake thin pancakes. There are other recipes for thick and fluffy pancakes with yeast that allow you to save time, please your family, and use products rationally.

We will talk about a dish made with kefir, milk or yogurt (water as a last resort) and yeast. These pancakes look a little different - they are fluffy and thick, but no less tasty. They can easily replace the main dish if you wrap meat, fish filling or any mayonnaise-based salad in lush rounds made with kefir and yeast.

Those with a sweet tooth will prefer chocolate, cottage cheese with raisins and condensed milk or jam.

Pancakes with yeast: recipe

Thick, lush, ruddy, sun-shaped rounds do not require much effort, time and products. This dish has long been considered very economical. It is proposed to take the first recipe as a basis. If you master it, you can come up with your own.

To prepare pancakes, prepare:

Yeast - the smallest packet of dry yeast or 25 g of regular yeast.
300 grams flour
Milk, the same amount.
Sugar to taste, salt - a pinch.
2-3 eggs.
Vegetable oil or butter.

The list of products for making pancakes with yeast and milk is presented freely. We will further describe the rules for its composition so that you yourself can vary the quantitative composition of the ingredients. There is nothing complicated about this for the housewife.

Lightly heat half the milk or dilute it with hot water.
Dissolve the yeast in it.
Add flour and a spoonful of sugar.
Leave for 15 minutes.
When the dough is ready, stir in the remaining ingredients using the secret tips below. Then you will get fluffy, thick, delicious pancakes.
Be sure to add a spoonful of butter (any kind) to the dough.
Add enough flour to get the consistency of good homemade sour cream that has not had time to harden.
Wait at least half an hour until the dough has doubled in volume.
Be sure to remember it with a spoon and let it sit for a little while longer. This should be done so that the finished dish does not smell of yeast.
Fry pancakes in a heated frying pan, preferably Teflon or cast iron.

Fluffy pancakes with kefir

Here is a recipe that will allow you to use sour milk if you haven’t kept your refrigerator in order. In fact, it is recommended to use kefir in the dish. But housewives often replace it with yogurt. The results are fluffy, rosy, thick and very tasty pancakes.

One and a half glasses of kefir (yogurt).
So much flour.
Two eggs.
Butter, salt, sugar.
Yeast, as in the above recipe.

Place the dough in warm water with yeast, flour and sugar.
Beat the egg a little to mix the white with the yolk.
After fifteen minutes, add the rest of the ingredients.
Leave to rise for half an hour.
Flatten the dough with a spoon.
After fifteen minutes, start frying one at a time, remembering to grease the pan.

These pancakes made with yogurt or kefir, prepared with yeast, are softer and more holey. Just don’t overdo it with beating eggs, it will ruin the dish. This recipe is recommended for very busy ladies. It is simply impossible to spoil it by oversight. Skip the moment when the dough rises - remember and wait a little longer.

Dietary pancakes (recipe according to Dukan)

The described delicacy, loved by children and men, is often refused by beauties who are watching their weight. “What lush and thick bread substitutes there can be! “- they exclaim in their hearts - “And the figure? " But a Frenchman with the now famous surname Dukan figured out how to please the capricious ones. His pancakes made with yeast are useful for anyone who wants to lose weight. Did not know? Get the recipe.

To make such a culinary miracle you will need:

Oat bran and skim milk (yogurt, kefir) two glasses each.
A spoonful of cornstarch.
Yeast in the same quantity.
Two eggs.
Salt.
No oil is used.

The process of making a dietary miracle (pancakes without calories):

Turn the bran into flour using a coffee grinder.
Make a dough using warm milk, dissolving the yeast in it and adding a little oatmeal.
Beat the eggs a little, carefully mix the starch into them so that there are no lumps.
Add the rest of the ingredients to the suitable dough.
The dough can be beaten in with a mixer at low speed, but it is better with a whisk.
Wait until it doubles in size, remember.
Once again, fry in a non-stick pan.

These miracle pancakes, unfortunately, will not be particularly fluffy. But no harm to the figure. They replace bread, which is strictly prohibited in the Dukan diet. By the way, if there is no milk, use water, or better yet, make a dietary dish with yogurt or low-fat kefir. Ladies who are losing weight gobble up this delicacy with poultry or any fish and don’t gain a single gram. Check it out!

How to make fluffy pancakes: nuances and secrets

We repeat: the above recipes are schematic in nature. They can and even should be adjusted to your taste. But let's look at how to do this. Read carefully, now the secrets of haute cuisine will be revealed to you.

Fluffy pancakes must contain equal amounts of liquid and flour. Did you notice that it was recommended to add starch to the dietary treat? It acts there as gluten, which is not enough in bran. But it is also advisable to add a spoonful of starch to regular pancakes. They will be more fluffy, bubbly and thick.

Rules for eggs. There are two of them:

Do not whip this product into foam. Spoil the dish by yeast, it will become like rubber - no splendor. Stir a little to form a homogeneous mass. If you want to make the treat sweeter, add sugar at this point.
The classic recipe calls for two or three eggs. That's what we wrote. But experienced housewives make do with one. It turns out that their sun-faced dish is more magnificent than ever, thick, and appetizing. But it won’t be possible to store this. The family will gobble it up - you won’t have time to look back.

Oil is used mainly for frying. But for those who do not suffer from diets, it is advisable to use a recipe containing it. Yeast loves baked goods, which includes butter. They feed on it, if you didn't know. Therefore, dishes made with yeast are good with fat. Add a little butter to the dough (a spoon is enough).

Grease the finished rounds well with butter. If you don’t like crispy edges, then cover the stack with a lid (for the microwave, for example). Then the steam will be absorbed into the dried edges and they will become softer.

A frying pan or slow cooker (you can also cook pancakes in it, the recipe is the same) needs to be warmed up well. Otherwise, the dough will stick to the surface and burn. It is recommended to make multicooker dough using yogurt. And don’t forget to add fat to it so that it doesn’t stick to the pan when you start frying.

If there is no dairy, then cook pancakes in water. To get gorgeous “holes”, use mineral water. This nuance will make Dukan's recipe almost exclusive. It is permissible to mix mineral water and milk. But it’s better not to experiment with pancakes made with yogurt or kefir.

The time to fry a pancake, if you haven't mastered this process yet, is one to two minutes on each side. They should come away well from the surface of the pan and not stick.

If something goes wrong, then:

Heat the pan a little more.
Lubricate it with oil.
Thin the dough with milk (water), it may be too thick.

Grease prepared (non-diet) pancakes with butter using a special brush or a piece of cotton wool. It is advisable to melt it first. Then the dish will turn out to be super fluffy, plump and appetizing. It’s a pity, you won’t have time to admire it, they’ll gobble it all up on the fly!

Yeast pancakes with kefir

Heat kefir over very low heat or in the microwave to a slightly warm temperature (about 30-35C). Sift half the flour through a sieve along with salt, yeast and sugar, stir. Pour warm kefir into the dry mixture and stir with a whisk until smooth.
Cover the bowl with a light towel and leave the yeast pancake dough for 25-30 minutes in a warm place (30-35C). During this time, remove the eggs from the refrigerator and leave them at room temperature. After the specified time, beat the eggs with a fork or whisk, add the remaining flour to them, sifting it through a sieve and mix with a whisk.
Add the egg batter to the kefir-based yeast dough and stir well. Pour boiling water into the dough, stirring continuously. Cover the bowl with a light towel and leave for 20-30 minutes in a warm place.
After the specified time, grease the frying pan with vegetable oil and put on fire. Pour vegetable oil into the yeast dough and stir one last time. Pour a little batter into the pan and spread it over the entire bottom.
Fry yeast pancakes on kefir for about a minute on each side. Transfer the pancake to a plate, grease with butter and sprinkle with sugar (optional). Fry the pancakes from the remaining dough and place them in a stack on a dish (after each pancake, cover the stack with a bowl or lid).
Serve kefir pancakes with yeast warm, topped with jam, condensed milk or honey. Bon appetit!

Fluffy pancakes with kefir

Pancake cake with sour cream

Pancakes with kefir and milk

How's the boiling water? won't the yeast disappear?

Orange marmalade

Almond cakes

Easter cakes "Colomba"

Birch sap with orange

Lavash pie with minced meat

Chicken kebab in the oven

Rabbit kebab

Pork shish kebab in a frying pan

Caucasian kebab

Thick Russian pancakes with kefir

In the old days, thick and fluffy pancakes were baked in a Russian oven, filling the whole house with an appetizing aroma.

Nowadays, the recipe has been somewhat simplified, and our grandmothers’ thick Russian pancakes can be baked without much effort in a regular frying pan by preparing the dough with kefir.

Kefir pancakes turn out very fluffy, tasty and literally melt in your mouth.

What exactly is good about pancakes cooked with kefir? Most importantly, they do not contain yeast, which is important for people watching their figure. The recipe for such pancakes implies a non-steamed method of preparation, purely based on fermented lactic bacteria, which in its properties in baking completely replaces yeast. The advantage of such kefir pancakes is their low calorie content, which is indispensable for dietary nutrition.

Classic recipe for pancakes with kefir

4 cups low-fat kefir, 3 chicken eggs (can be replaced with 4 quail eggs, which will make the pancakes more elastic and full of vitamins), 3 tablespoons of sugar, 2 teaspoons of soda, about two cups of wheat flour, half a teaspoon of salt

According to this simple traditional recipe, eggs are thoroughly ground with sugar and salt until white. This can be done with a mixer or a regular whisk. In a separate bowl, pour soda into kefir and mix. In this case, quenching with vinegar is not required, since, due to its acidity, kefir itself acts as an alkali neutralizer. The kefir mixture and soda are allowed to react for several minutes until foam appears.

Next, the beaten eggs are combined with kefir and flour is added with continuous stirring. You will need about two cups of flour, but this measure is inaccurate, since the thickness of the mass is determined as the dough is mixed and, based on this, the required amount of flour is added. The consistency of the pancake dough should be like medium-thick sour cream, but in no case liquid.

Before baking, this dough is kept on kefir for about half an hour, and then baked in a hot frying pan, greased with butter or a piece of lard. Kefir pancakes are very fragile, and therefore a wide spatula is used to remove them from the pan.

Yeast pancakes with kefir

For those who like fluffier and thicker pancakes, a recipe using yeast is suitable, although this will slightly increase the calorie content of the dish. This recipe can be considered originally Russian, except that in the old days they used not kefir, but sour milk. But nevertheless, the principle of kneading dough and cooking is identical.

1 glass of low-fat kefir, 250 g of wheat flour, 40 g of butter, 25 g of yeast, 2 eggs, 2 tablespoons of sugar and a pinch of salt

The yeast is poured with warm kefir and left for about twenty minutes to “bloom”. Meanwhile, eggs are ground with sugar and butter. To make the pancakes thicker, fluffier and more tender, you can use ghee. When the yeast in the kefir dissolves, you need to add the egg mass and mix everything. Next, add flour with constant stirring until it becomes semi-thick sour cream. The resulting dough is salted to taste and kept for about an hour in a warm place so that the dough rises. These pancakes are baked in a frying pan, preferably in butter, which will give the final dish a special rich aroma.

Oat pancakes with starch

The recipe for pancakes with oatmeal is also simple to make and available in the required quantity of products. These pancakes differ from wheat pancakes in that they have an unusual taste and some crispiness. They are also thick and lush, but more fragile.

2 cups oatmeal, 2 chicken eggs, 50 ml olive oil, 1 teaspoon baking soda, 2 tablespoons cornstarch, 4 tablespoons sugar, 3 cups kefir and salt to taste

So, why is starch added to pancakes? In this case, this complex carbohydrate acts as a thickener and binder for the dough, because oatmeal, as mentioned above, makes baked goods brittle, and elasticity is necessary for good pancakes. In addition, by adding starch, you can significantly reduce the amount of harmful carbohydrates such as animal oils. Starch will make the lean dough more fluffy and loose, which will affect the taste.

As with all the recipes described above, the method of preparing oat pancakes is almost identical to them. The eggs are beaten with sugar. But in this case, it is not butter that is added, but olive oil. For what - it will become clear a little later. Kefir is mixed with soda and left until foam forms. Flour is mixed with dry starch. Then everything is combined and left for about half an hour, salt is added to taste.

But the baking process is already different from the previous ones and more convenient. The previously added olive oil eliminates the need to grease the pan for each new pancake. The frying pan is coated only for the first time. And then the dough with added oil no longer sticks when frying. This method does not make the pancakes more fatty, since all the added oil is fried almost completely. You can use this culinary trick when baking absolutely any pancakes using a wide variety of recipes.

Nutritional value of kefir pancakes

For some reason, there is an opinion that any pancakes are extremely high in calories and harmful to the figure. Probably, this opinion was formed due to the traditions of Maslenitsa week, when pancakes are enjoyed every day and in different variations of preparation, with various fillings and simply greased with butter. Of course, eating rich pancakes with condensed milk and butter, it’s no wonder you gain excess weight. But if we take the traditional recipes described here as a basis and calculate the energy value of these pancakes, then there is absolutely no reason to panic.

Taking into account the eggs, kefir, flour, sugar and a small amount of butter included in these recipes, the average calorie content of kefir pancakes is about 200 kcal/100 g of the finished product. This is approximately the same calorie content as a bowl of cereal with milk for breakfast or a sausage sandwich. This is also the amount of calories contained in two muffins or one small 45-gram chocolate bar. Three boiled eggs also contain exactly 200 kcal.

Yeast kefir pancakes: traditional recipes and original ideas

Pancakes are part of many national cuisines. They are prepared with water and beer, milk and sour cream, with soda and mineral water.

Pancakes - a favorite traditional dish

But, perhaps, yeast pancakes made with kefir are the most pleasant to taste. At the same time, each housewife, generally observing the classical canons, has her own baking secrets, known only to her.

In Europe and America, pancakes are usually baked with the addition of soda. The tradition of kneading pancakes with yeast belongs specifically to the Russian people.

How to cook pancakes using sourdough

There are various recipes for making pancakes on sourdough. We decided, first of all, to focus on the classic one, which looks like this.

Water slightly above room temperature (1 cup)
30 g fresh or 6 g dry yeast
Premium flour (5 full tablespoons)

Half a liter of kefir
Flour (the same amount as for the dough)
3 tablespoons each of vegetable oil and sugar
3 tablespoons refined vegetable oil
2 g salt
Egg (1 piece)

An unusual recipe for pancakes on sourdough with semolina and apples is also worthy of attention. To bake these original pancakes you need:

Fresh yeast (45 g)
3-5 apples (Antonov apples are best)
200 g each of semolina and wheat flour
Sugar and vegetable oil (2 tablespoons each)
One and a half glasses of any kefir
5 grams of salt

Chopped apples are mixed into the fully prepared dough and then pancakes are baked. Apples can be replaced with other seasonal fruits or dried fruits can be used.

Thus, pancakes prepared using dough. You can prepare a wide variety of pancakes, excellent both in taste and in appearance.

Knead the dough for yeast pancakes without dough

Thick pancakes without dough

The sponge method of preparing dough takes a lot of time. Modern chefs prefer faster kneading technology.

Without significant time investment, you can prepare pancakes with yeast kefir. The recipe for thick and fluffy pancakes, mixed using the straight method, is simple.

To prepare them, you need to dilute the yeast in warm kefir and leave the mixture for a quarter of an hour. After this, you need to break the eggs into the mixture and add sugar and salt.

After mixing thoroughly, add flour and butter. When the dough begins to resemble thick sour cream, it is ready for baking.

To bake yeast “Boyarskie” pancakes with 1 liter of kefir, in addition to flour, sugar and salt, you need to take half a standard pack of butter, eggs (5 pieces) and a glass of sour cream.

These pancakes will come in very handy after the holidays, when there are a lot of small pieces of different foods left in the refrigerator.

Typically, yeast is used to make fluffy and thick pancakes. But thin yeast pancakes made with kefir are no less tasty. To prepare them you will need:

Dry yeast (teaspoon)
A glass (250 ml) of kefir
Glass with top of flour
Eggs (2 pieces)
Half a glass (100 ml) boiling water
Vegetable oil (3 dessert spoons)
2 g salt
Sugar (30 g)

How to make yeast dough for pancakes is shown in the video:

Very tasty thin pancakes made with yeast are also obtained by kneading the dough with butter. In order to prepare them, you cannot do without the following products:

Half a stick of butter
Fresh yeast (25 g)
30 g sugar
Pinches of salt
Tablespoon of vegetable oil
2 eggs
Full faceted glass of kefir
Two glasses of flour

When the dough visually increases, you need to add warm vegetable oil and butter, as well as stirred egg yolks.

10 g sugar
Kefir (200 ml)
Flour (glass with a slide)
2 g salt
Dry yeast (about a teaspoon)
Ghee (dessert spoon)

Well, Maslenitsa is on the doorstep! Did you wait? I suggest baking delicious yeast pancakes with kefir. These pancakes turn out fluffy, and they are easy and pleasant to prepare. I remember that I had never cooked pancakes with yeast before, since in my family both my grandmother and mother baked thin pancakes. But do you ever want to try something new? Having tried pancakes with yeast, I was pleasantly impressed and now I enjoy preparing them using different recipes.

To prepare yeast pancakes with kefir, prepare the necessary products from the list. In my recipe I used low-fat kefir, but you can use 2.5%.

Sift 70 g of flour into a bowl, add sugar and salt, as well as dry yeast.

Heat the kefir a little - until warm, but not hot. Pour it into the dry mixture and stir. Leave for 30 minutes.

Break the eggs into a separate bowl and beat with a fork.

When the yeast mass is covered with bubbles, add eggs and mix.

Add vanilla and remaining flour to the dough and mix thoroughly.

Then add boiling water to the dough in a thin stream, without ceasing to stir. Leave the dough for another 20 minutes. After this, pour vegetable oil into the dough, and you can start baking pancakes.

Heat the pan well, grease it a little with oil and pour in a portion of the dough. Distribute the dough throughout the pan, turning it in a circle at an angle.

When the bottom of the pancake is fried, turn it over and fry it on the other side.

Stack pancakes on top of each other on a plate.

You can fold the yeast pancakes on kefir into quarters and serve.

Bon appetit! Have a delicious Maslenitsa everyone!

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