Pancakes made with kefir are a fairly filling and tasty breakfast. They can be eaten on their own or mixed with cottage cheese, jam, and jam. Many housewives practice adding apples or zucchini to the dough, resulting in a universal lunch for all family members. Lush pancakes can be made with the addition of yeast, but there are recipes without it. Let's talk about the intricacies of cooking.
- Delicious dough products are based on quality flour, so take care of it first. Sift 3-5 times to saturate with oxygen. As a result, the dough will rise quickly and evenly, and the pancakes will turn out fluffy. They are often prepared on a wheat basis, but you can combine several types of flour (corn, oat, wheat, rye, buckwheat, etc.).
- Before the main manipulations, make sure that all products used to prepare pancakes are at the same temperature. This does not apply to eggs; they need to be beaten cold to make the final dish more fluffy.
- If your goal is to make kefir-based pancakes tender and fluffy, then make the dough correctly. The consistency should resemble thick sour cream so that the final product does not spread in the pan.
- Depending on the taste and aroma of the pancake you want, you can add additional ingredients. Finely chop the dill or add dried apricots, vanillin, raisins, and fruit. Additional components that are too liquid will not work.
- The fat content of kefir directly affects the final result. The fatter it is, the better for you. It is also advisable to buy a homemade product, sour, as natural as possible.
- The pancake dough should sit for a while. After kneading, wait about half an hour, sending the container with the contents to a warm place. After infusion, the dough does not need to be stirred again; proceed to frying immediately.
Pancakes using classical technology
- granulated sugar - 25-40 gr.
- sifted flour - 700 gr.
- egg - 1 pc.
- vanilla sugar - optional
- sour kefir - 0.5 l.
- salt - to taste
- baking powder - 1 sachet
- Break the cooled egg into a bowl and work with a whisk (mixer) to get a thick foam. Add a little salt, one pinch will be enough. Add granulated sugar in the amount according to the recipe, beat again.
- Pour kefir into a saucepan, place on the stove, simmer until boiling (temperature approximately 90 degrees). Stir the contents while simmering.
- When the fermented milk product begins to curl into flakes, add vanilla sugar (optional) and slowly add flour in small portions (not all).
- Now cool the contents in the saucepan, pour into a container with eggs, sugar, and salt. Mix vigorously, avoiding the egg mass from curdling. Add the remaining flour, add baking powder.
- Stir the mixture until small bubbles begin to appear vigorously. In the end, the dough will turn out thick, it will not fall off the spoon, but will only drain slowly.
- You don’t need to send all the flour at once, add 400 grams, then, if necessary, the rest until you achieve the desired consistency. After cooking, let the dough sit in a warm place for half an hour and start frying.
- Pour olive or sunflower oil into a frying pan, spread the dough with a tablespoon, it’s more convenient. Reduce the heat to medium and allow the pancake to brown on one side.
- When bubbles appear at the top of the batter, flip the pancake over. Turn on the burner to a mark between minimum and medium, cover the frying pan with a lid, wait 2 minutes.
- That's it, the first portion is ready. Place it on paper towels so that all the fat is absorbed. If necessary, add oil to the pan and start frying the second portion.
Yeast pancakes
- kefir - 1 l.
- sifted flour - 750 gr.
- granulated sugar - 50 gr.
- salt - 3 gr.
- yeast - 25 gr.
- chicken egg - 2 pcs.
- Pour kefir into a suitable container and heat to 50 degrees, add yeast, granulated sugar and salt. Leave the mixture for 10 minutes to infuse.
- Now beat the eggs. Send them into the kefir mass when it has cooled a little. Sift the flour 4 times, add it in small portions and beat at the same time.
- When the dough reaches the desired homogeneity, let it rise for half an hour. Heat a frying pan with vegetable oil, add the dough with a tablespoon.
- First, the pancakes are fried for 2 minutes on one side at medium power, then turned over and simmered for another 2 minutes under the lid. Finally, place them on a paper towel to remove any grease.
- granulated sugar - 50 gr.
- natural kefir, sour - 250 ml.
- premium flour - 220 gr.
- baking soda - 15 gr.
- vegetable oil (in dough) - 30 ml.
- It is a mistake to believe that lush pancakes are obtained only with the addition of eggs. If you don't have them, consider this recipe. First you need to prepare all the ingredients for the dough.
- Take a container in which you will mix and beat the ingredients. Mix kefir with granulated sugar, butter and salt in this bowl, beat thoroughly.
- To make the pancakes really fluffy, you need to sift the flour 5 times. Then it is introduced in small parts, mixed with soda. At the same time, all components are whipped.
- The amount of flour indicated in the recipe is approximate. You can increase or decrease it to get a thicker consistency. It should fall slowly from the spoon and not run off like water.
- Break up the ingredients to eliminate any lumps. Start frying by heating a frying pan with oil. Drop the dough by the tablespoon and fry in a hot frying pan for 2 minutes.
- Then turn the pancakes over and simmer over medium heat for another 1.5-2 minutes. Place on a plate lined with paper napkins.
Curd pancakes
- cottage cheese - 240 gr.
- kefir - 460 ml.
- egg - 2 pcs.
- baking powder - 15 gr.
- sugar - 60 gr.
- flour - 750 gr.
- vegetable oil - for frying
- Mix kefir and baking powder in a cup. If a violent reaction is not observed, add a little more bulk mixture and a small amount of baking soda. At the same time, separate the yolks from the whites and add a pinch of salt to the latter.
- Beat the whites until a thick foam forms. For convenience, use a mixer. Combine the yolks with granulated sugar and mix thoroughly until white and homogeneous. Combine the last mixture with cottage cheese. Add kefir to the same mixture.
- Knead the mixture and gradually add flour. The result should be a thick dough. At the end, start adding the protein mixture. Next, you can start frying the curd pancakes. Don't forget to use vegetable oil.
- Heat the frying pan with the sunflower product, scoop out the dough with a large spoon and send it to fry. Turn pancakes regularly. The flour product will turn out quite fluffy and aromatic. Pancakes go great with jam.
- flour - 200 gr.
- granulated sugar - 40 gr.
- kefir - 250 ml.
- zucchini - 1 pc.
- soda - 5 gr.
- salt - 6 gr.
- eggs - 2 pcs.
- vegetable oil - in fact
- To prepare the raw materials, use a bowl of a suitable size. Combine soda and chicken eggs in a container, stir thoroughly.
- Wash the zucchini and remove the skin and seeds. Grind the vegetable on a coarse grater. Add the finished mixture to the egg mixture. Mix the ingredients thoroughly.
- Gradually add flour and remaining ingredients. Knead the products until a homogeneous mixture is formed. Next, you can start frying the pancakes.
Apple fritters
- kefir - 0.5 l.
- egg - 3 pcs.
- sour apples - 2 pcs.
- ground cinnamon - 4 gr.
- salt - 3 gr.
- baking powder - 6 gr.
- flour - 320 gr.
- vegetable oil - 95 ml.
- granulated sugar - 110 gr.
- Use a suitable size cup and grind the eggs with granulated sugar in it. After this, stir in kefir. The result should be a homogeneous mass.
- Keep stirring and gradually add baking powder with sifted flour. The composition should not contain lumps.
- Wash the apples, peel and core them. Chop the pulp into small slices. Add the fruit to the dough and mix thoroughly.
- Add cinnamon powder. Heat the oil in a frying pan and proceed to direct frying. It is recommended to carry out the procedure over medium heat.
Pumpkin pancakes
- pumpkin pulp - 240 gr.
- kefir - 230 ml.
- egg - 1 pc.
- flour - 140 gr.
- salt - to taste
- vegetable oil - for frying
- Before you start making pancakes, you need to prepare the pumpkin. Remove the peel and seeds, leaving only the pulp. Grind the raw materials on a coarse grater.
- Combine pumpkin with egg, salt and kefir. At the very end, add flour and stir. No lumps should form in the mass.
- Heat a frying pan with vegetable oil and begin the frying process. Turn the pancakes over after one side is golden brown.
Pancakes are prepared quite simply. If you haven't tried to fry such a delicacy before, it's worth a try. Delight your household with unique recipes. Pancakes can be prepared with different products, show your imagination and add something new to the recipe. The delicacy goes well with sauces and fruit jams. Pancakes are equally delicious hot or cold.
Video: the simplest recipe for fluffy kefir pancakes
Lush kefir pancakes - a proven and tasty recipe
How to cook fluffy pancakes with kefir? After all, everyone wants the pancakes to turn out very fluffy and remain the same. Then this recipe is just for you
Lush kefir pancakes, a proven recipe for which has been with us for quite some time. I loved this recipe for its speed of preparation and splendor. According to this recipe, the baked goods turn out really fluffy, the dough rises perfectly. And, best of all, it remains soft and airy even the next day.
The recipe has been tested several times and always pleases with an excellent result - a whole mountain of delicious ruddy pancakes.
Great idea for a quick breakfast, dinner or takeaway.
Kefir (any fat content) – 500 grams;
Premium flour – 2.5 – 3 tbsp. (160 grams of flour in a glass);
Sugar – 1 tbsp. (about 20 grams);
Chicken egg – 1 pc.;
Vanilla sugar – 1 sachet;
A pinch of salt;
Soda (not slaked) – 1 tbsp. or baking powder (ammonium). 
As for kefir, it is best to use sour kefir for this recipe. The pancakes it makes are the most fluffy.
Mix the egg, a pinch of salt and sugar in a bowl and beat with a whisk.
Heat kefir in a saucepan until almost boiling. Stir it all the time. The kefir will curdle and turn into flakes - this is what we need.
Using a tablespoon, pour kefir into the egg mixture in a thin stream. Pour in a little at a time and stir all the time so that the egg does not curdle.
You will see flakes in the mixture – these are kefir flakes, don’t be alarmed.
Be sure to sift the flour and pour vanilla sugar into it.
Add the egg-kefir mixture to the flour and mix it vigorously until smooth.
Lastly, pour in baking soda or baking powder (ammonium) and mix again. Air bubbles will run through your dough - this is what we need.
The pancake batter should be quite thick.
It should not pour out of the spoon, but should drain slowly. Do not add all the flour at once - add 2.5 cups first, if you need more, then add. The quality and density of flour is different for everyone. Achieve the desired dough thickness experimentally.
Bake the pancakes immediately.
Heat a frying pan and pour in vegetable oil.
Place the dough by the tablespoon onto the heated frying pan.
Reduce heat and let one side brown. There will be a lot of air bubbles at the top. 
Turn the pancakes over to the other side, turn the heat to low and cover with a lid for a couple of minutes. The pancakes will grow even larger in the covered pan.
Place the finished baked goods on a napkin to absorb excess fat.
Then transfer to a bowl and cover with a lid or bag.
Serve pancakes with sour cream or jam - whichever you prefer. 
Do you know what you can bake very quickly? So fast that the filling for the pies needs to be prepared first - then, most likely, there will be no time to deal with it. Moreover, speed here does not at all come at the expense of quality: pies made from this quick dough are soft, tender, very tasty, and do not go stale for a long time.
How long? When I received this recipe, they assured me that it would take a week. Don't know. For me, they finish eating them on the second day at most, and look around in bewilderment - is that all already?!
Hearty and tasty pancakes are loved by both children and adults. There are many recipes for making pancakes, everyone can choose according to their taste. Today we’ll whip up fluffy kefir pancakes. To make your pancakes fluffy, you need to follow some simple tips.
But let’s not talk for a long time, but let’s get down to cooking. We will prepare the ingredients for making quick and tasty fluffy kefir pancakes according to the list; they are the simplest. Glass - 200 ml.
We will need the kefir warm, warm it on the stove or in the microwave. In the meantime, break the egg into a bowl, add sugar, mix.
Add salt and soda to warm kefir.
Pour kefir, salt and soda into the egg mixture. Soda instantly reacts with the acidic environment of kefir.
Mix well and sift the flour into a bowl. I recommend not adding all the flour at once; you may need a little less, since the properties of flour vary. And the size of the egg matters. I have a choice egg weighing 65 g.
This is the thick dough we got.
Let it sit for 5 minutes while we heat a frying pan with vegetable oil. Spoon out the dough (I used a dessert spoon). The heat should be medium so that the pancakes have time to bake. Cover the pan with a lid. Turn over to the other side and fry the pancakes without a lid for 3-4 minutes.
Lush kefir pancakes prepared in haste are ready for tasting, quickly take out the jam, sour cream or condensed milk and invite your family to help themselves.
Well, you’ve eaten your fill of vegetables, and you want something heartier for breakfast or dinner. For some reason, in the fall, the first things that come to mind are pancakes and pancakes. Lush, tasty, with honey or sour cream, or even with a specially prepared sauce. Well, I'm just drooling.
How to cook pancakes. Recipes for making fluffy kefir pancakes, delicious and quick
In this article we will look at kefir pancakes. In fact, this is what we cook most often at home. As soon as the milk turns sour or the kefir has stood for 2-3 days, we can immediately assume that we will soon have pancakes or pancakes.
I can't wait anymore. Let's get down to business.
Menu:
Kefir pancakes are very simple
Ingredients:
- Egg - 1 pc.
- Kefir - 230 g
- Soda - 5 g
- Sugar - 40 g (or 1.5 tbsp.)
- Flour - 220 g
- Vegetable oil for frying
Preparation:
1. Break the egg into a large bowl and stir lightly, not necessarily beat until smooth.
2. Pour kefir into the egg and mix. Add soda and mix well again. There is no need to quench the soda with additional vinegar. Our kefir is an acidic medium and the soda has already been extinguished in it. The mass has already become lush.
3. Add sugar and mix. Add salt and mix.
4. Start adding flour little by little. Add flour in small portions and stir each time so that there are no lumps. Add flour to the desired dough consistency.
There is some debate about the consistency of the dough. Some say that you need the consistency of thick sour cream, others like the dough to be thicker. This is acquired with experience. If you have never baked pancakes, first make the dough thinner, bake one pancake and try it. If you don't like it, add flour, stir and bake.
5. Our dough is ready, it turned out smooth, without lumps, and quite thick. I like it. next time we'll make it thinner.
6. Place the frying pan on the stove, pour in vegetable oil so that the bottom of the frying pan is covered and heat it up.
7. The oil is hot. Reduce heat to medium. We will fry over medium heat.
One little secret. To prevent the dough from sticking to the spoon, when we place the pancakes in the frying pan, dip the spoon in the hot oil in the frying pan.
8. Scoop the dough with a spoon and place it on a hot frying pan. Immediately we trim it a little with a spoon, giving the pancakes a shape. Dip the spoon into hot oil again and scoop out a new portion of dough.
Place the pancakes with a small spoon so that they are smaller and better fried.
9. Pancakes need to be fried until the dough is half fried. We check by moving a little dough from the pancake with a fork. You can see that the bottom half is already cooked through.
10. Turn over to the other side. The pancakes should be rosy and golden. Some people like white pancakes. To be honest, I’m not very good at it, but sometimes I have to do it for my grandchildren.
11. Kefir pancakes are ready. Look how magnificent they turned out. And inside they are so “nostrilous”.
Serve with honey, sour cream, jam and your other favorite dressings.
Bon appetit!
Recipe for fluffy kefir pancakes with photo
Ingredients:
- Kefir - 250 ml.
- Water - 40 ml.
- Egg - 1 pc.
- Flour - 240 gr.
- Sugar - 3 tbsp.
- Salt - 1/2 tsp.
- Soda - 1/2 tsp.
- Vegetable oil - for frying
Preparation:
This is also a fairly simple recipe, but the pancakes turn out fluffy, with holes, and delicious.
1. Pour kefir into a saucepan and add 40 ml. water. Mix everything and put it on the fire to heat it up.
2. Break the egg into a deep bowl, add salt and sugar. Add 3 tablespoons of sugar. If you don't like it so sweet, reduce the sugar a little. Let's shake everything up.
3. Add heated kefir and stir thoroughly until foam appears on the surface.
4. Add the sifted flour in several additions, stirring thoroughly each time so that there are no lumps. The dough should turn out like a thick mass. Which does not flow from the spoon, but slowly slides off. If the mixture turns out liquid, add more flour.
5. After the mass is ready, add soda and stir thoroughly. This is one of the little secrets of fluffy pancakes.
6. Pour vegetable oil into the frying pan so that it covers the bottom and heat it well.
7. Spoon the dough into the pan and fry on both sides. Fry over high heat, about 2-3 minutes on each side. Until golden brown.
Our fluffy kefir pancakes are ready.
Look how delicious they turned out inside.
Serve with any seasonings. They will be delicious with everyone.
Bon appetit!
Lush and delicious kefir pancakes with sauce
Ingredients:
- Milk or kefir - 250 ml.
- Flour - 250 g.
- Egg - 1-2 pcs.
- Sugar - 1-1.5 tbsp.
- Vegetable oil - 2 tbsp.
- Salt - 1 pinch
- Live yeast - 15 g. If dry - 5 g.
Sauce:
- Pitted cherries - 150 g.
- Sugar - 50 g.
- Butter - 30-40 g.
- Starch - 5 tbsp. l. or to taste
Preparation:
1. Crumble the yeast into a large bowl. Pour kefir into them. The kefir temperature should be 25° -30°. Mix yeast with kefir.
2. Mix the yeast well, add eggs, one egg if large. Add sugar and stir well again. Add a pinch of salt.
3. Start adding flour through a sieve. Add in portions, stirring well after adding each portion so that there are no lumps.
4. After adding half the flour, pour in 2 tablespoons of vegetable oil. You can add cream. Mix.
5. Continue adding flour. It took us exactly 250 g.
Please note that flour is different everywhere. So don't add it all at once. Add in portions until the dough has a consistency slightly thicker than thick sour cream. The dough should slide off the spoon and not drain.
6. The dough was well mixed, after adding flour it became smooth, without lumps. Cover the bowl with a towel and place the dough in a warm place to rise. I usually put it in a cold oven and turn on the light. This warmth is enough.
Making the sauce
7. While the dough is rising, make the sauce. Pour 50 g of sugar into a hot frying pan, you can add more if you like it sweeter. When the sugar is hot, add butter to it. Stir constantly.
8. When the butter foams, put the cherries in the pan. Reduce the heat to low and simmer it all to form a sauce. Cook for about 5-6 minutes, then dissolve a teaspoon of starch in three tablespoons of water and add to the cherries. The sauce will boil, you can turn it off.
If it seems thick to you, add a little water and boil, if liquid, boil longer. Do as you please.
9. 40 minutes have passed. The dough has risen and tripled in size. Stir it with a spoon and let it rise for another 10 minutes.
10. That's it. Our dough is completely perfect. We don't mix it anymore. We'll fry it just like that.
11. Put the pan on the fire, pour in and heat up the vegetable oil. Our dough is thick, dip a spoon in the water so that it slides better, scoop up the dough with a spoon and put it in the pan.
12. Fry the pancakes until golden brown. Turn it over. The second side browned faster.
13. Place on a plate and add a new portion to the frying pan. And so on until all the pancakes are overcooked. We got 16 pieces.
14. Look how magnificent they turned out. We tear one, and there... well, there are lots of delicious holes.
Pour the prepared sauce over the finished pancakes and chew until your ears pop.
Bon appetit!
Recipe for kefir pancakes with apples
Ingredients:
- Kefir, yogurt or any other liquid - 250 ml.
- Flour - 300 (+ -) g.
- Live yeast - 30 g.
- Vegetable oil - 2 tbsp
- Sugar - 2-3 tbsp.
- Egg - 1 pc.
- Salt - 1 g.
- Apples - 1-2 pcs.
Preparation:
1. Pour kefir heated to 25°-30° into a deep bowl, put the yeast in it and stir well, dilute the yeast. Add 2 tablespoons of sugar to them. Always add sugar according to your taste. You can put more or less. It depends how you love. Add a pinch of salt.
2. We begin to add flour gradually, in portions, sifting through a sieve. After the first addition of flour, beat in the egg.
3. Continue adding flour, stirring well each time. Before the last portion of flour, add a couple of tablespoons of vegetable oil. Continue kneading the dough until smooth, without lumps.
4. The dough is ready. Cover it with a towel and place it in a warm place for 40 minutes.
5. The dough has risen.
6. Remove the core and stalk from the block. Peel the skin and cut into thin and not large slices. Place apples in dough. Mix the apples and dough well.
7. We already have a frying pan on fire, the oil has been poured and heated. Let's start frying the pancakes. Dip a spoon into water, scoop up the dough and place it in a frying pan, dip the spoon in water again and place the next one. And so on.
8. Fry the pancakes until browned on one side and turn over. When the second side is fried, place the pancakes on a plate covered with a paper towel, and place the next portion in the frying pan.
The result was fluffy, slightly lumpy, very appetizing pancakes.
Serve with any sauces, and we will eat with honey.
Bon appetit!
Video - Kefir pancakes with banana
Bon appetit!
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 in a little oil and heat 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 too much oil, the pancakes will turn out greasy.
- The portions of dough that we put in the frying pan should not be too large, no more than a tablespoon. Larger portions are harder to cook on the inside and have a harder time rising.
- You need to fry them over medium heat so that the bottom does not fry too much and the middle has time to bake.
- To find out whether the middle is baked or not, you need to look at the top of the product. It should be covered with a matte light crust and small holes should appear on its surface. In this case, it's time to turn them over.
- You can fry the other side with the lid closed, also over medium heat.
- For each new batch of dough you need to add a little oil. After this, you need to give it 15 - 20 seconds to warm up. Otherwise, if you immediately put the dough in it, it will not rise precisely because the oil has cooled.
- Place the finished products on several layers of paper towels to remove excess oil.
Product calculation
- Each recipe gives an exact calculation of the products and it is advisable to adhere to it, since all recipes have already been tested.
- from 250 ml. kefir and 230 grams of flour 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!
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