Lush pancakes with kefir and milk: step-by-step recipe. Fluffy pancakes made with kefir and milk. Step-by-step recipes for fluffy pancakes

What associations do we have when we imagine pancakes? Surely many people remember their childhood, when mothers cooked for magnificent flavored pancakes, and we happily ate them in unlimited quantities and topped them with jam or sour cream. But pancakes are not only food for children; adults are also not averse to preparing them as a main dish or dessert. Once you smell the aroma of this dish, your mouth starts to water. If you are not going to wait, then check if you have it in your refrigerator. necessary products and start cooking.

Pancakes can be cooked different ways- with milk, kefir, yeast and sour milk. In any case, the taste of the pancakes is delicious, and the dough is fluffy, but the most economical option is pancakes with sour milk; you can also very wisely use yogurt or kefir . Pancakes are prepared very simply, and even an inexperienced housewife can prepare them.

Compound:

milk - 500 ml
eggs - 2 pcs.
sugar - 2 tbsp. l.
salt - 1/2 tsp.
soda - 1/2 tsp.
flour - 1 cup

Preparation:

First you will need to pour the sour milk into a separate bowl and mix well. Then add eggs, salt, sugar, soda and beat all ingredients with a whisk or fork. Then start adding flour, but do not beat it too much, but rather mix it gently, as the dough should remain a little lumpy.
The dough for pancakes with sour milk is almost ready, the last step remains. Take a bowl and pour it in hot water from the tap, place the bowl with the prepared dough in it.
Cover the bowl with a towel and leave for 15 minutes. Heat the frying pan well, pour vegetable oil into it and start frying the pancakes. It’s just important not to stir the dough, but to scoop it into a tablespoon and immediately place it in the pan. Pancakes according to this recipe turn out surprisingly fluffy and loose inside, and are simply eaten with a bang!

Traditional pancakes with sour milk - recipe two

Compound:

spoiled milk
kefir or fermented baked milk - 0.5 l
eggs - 2 pcs.
flour - 1 cup
sugar - 1 table. l.
vegetable oil for frying.

Preparation:

Preparing these pancakes is as easy as shelling pears; knead the dough from sour milk, sugar and eggs.
The consistency of the dough should be similar to sour cream. Then place the dough by the tablespoon into a heated frying pan with vegetable oil.
Fry each side of the pancake until golden brown. You can serve pancakes with jam, honey or sour cream.

Pancakes with sour milk and fruits

Compound:

kefir or any other sour dairy product - 1.5 cups.
semolina - 2-3 tbsp. l.
soda - 0.5 tsp.
flour - 4-5 tbsp. l.
fruits, such as apples, pears, etc. - 100-150 gr.
salt.

Preparation:

Mix kefir, milk or yogurt with soda and leave to brew for 10-15 minutes. Then you should add semolina, salt and mix everything thoroughly.
Then carefully add the flour, stirring the dough continuously until it has the consistency of thick sour cream, flour varies, so you may need a little more or less, trust your feelings.
Then grate or chop 2 medium apples and pears in a blender; pancakes with the addition of pumpkin pieces are also very tasty, then fruit mixture pour into the dough.
If the apples taste sour, you can add 1-2 tbsp. l sugar. Mix the dough and fruit thoroughly.

To avoid having to add a lot of oil to the pan, you can pour 1 tbsp. l. vegetable oil into the dough and then the pancakes will turn out moderately fatty. Kefir pancakes with fruits are great way add variety to your favorite dish!

Compound:

eggs - 2 pcs.
kefir - 500 ml
cottage cheese without grains - 200 gr.
sunflower oil - 4 tbsp. l.
sour cream, salt to taste.

Preparation:

Beat eggs with salt and sugar, then add cottage cheese, kefir, flour and butter. Mix all products thoroughly.
Heat the pan and grease it once with vegetable oil. Place the mixture in a frying pan with a tablespoon and fry over medium heat until golden brown.
Before serving, pour sour cream over kefir pancakes with cottage cheese.

These pancakes are good to make when zucchini season comes. They will appeal to many of your household, and it is better to serve them with a spicy garlic sauce.

Compound:

1 small zucchini
eggs - 2 pcs.
kefir - 1 glass
flour - 1 cup
garlic - half a head
dill - 1 bunch
salt to taste.

Preparation:

Peel the zucchini and grate it, chop the garlic and herbs and add to the zucchini mass.
Beat the eggs, add kefir and beat again.
Mix all ingredients, add flour, salt and mix thoroughly again.
Add to the pan a small amount of oil and heat, then start spooning the dough into the pan.
Brown the pancakes on both sides and place the finished pancakes in a separate bowl.

Be sure to serve kefir pancakes with zucchini with garlic sauce, so their taste will seem much more piquant!

Compound:

full-fat kefir - 4 glasses of 200 ml
flour without lumps - 2 cups.
homemade eggs - 6 pcs.
salt - 1 tsp. without a slide and the same amount of soda
sugar - 150 gr.
raisins -3 tbsp. l.
You can take more raisins, as well as vegetable oil for frying.

Preparation:

Kefir and raisin pancakes are very easy to prepare, just like all other pancakes. Break the eggs and pour into a deep bowl, add salt and sugar to them, stir everything evenly.
Then add kefir to the bowl and mix everything again; you can use a mixer or blender for this. Slowly add flour to the bowl, stirring continuously.
Then place the raisins in a separate pan and pour boiling water over them for 10 minutes. Then drain the water and add the raisins to the dough along with soda, it is important to thoroughly stir the soda. The dough is ready, now you can fry it in a heated frying pan with vegetable oil until golden brown.

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

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

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

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

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

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

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

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

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

Golden pancakes with milk

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

With fresh yeast you will need the following ingredients:

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

Recipe:

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

With dry yeast you will need the following ingredients:

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

Recipe:

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

Kefir pancakes

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

With fresh yeast:

Recipe:

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

With dry:

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

Recipe:

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

Lenten pancakes

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

With fresh yeast:

Recipe:

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

With dry:

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

Recipe:

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

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

Frying process

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

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

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

Pancakes, pancakes, pancakes. This is how people’s gratitude to a wonderful dish is expressed in a diminutive and affectionate way. Ruddy, fluffy, satisfying with incredible taste.

Hot fluffy pancakes made with kefir and milk, topped with sour cream and jam, surrounded by berries - wow, you'll lick your fingers!

Breakfast, complete and quick, cozy tea party, an enticing and delicious afternoon snack for picky little ones - these are all our favorite pancakes.

The variety of cooking methods, the simplicity and speed of the process, the interchangeability of the main components - all this puts pancakes in the rank of irreplaceable dishes with the status of a frequent and welcome guest on the dinner table.

Pancakes allow cooks to create and imagine by adding new components to the main set of ingredients - fruits, vegetables, semi-finished meat products, thereby diversifying and enriching the home diet.

Pancakes are childhood memories, the smell of home, the tender and caring hands of mother and grandmother.
How you want to cook ladushki, drink tea surrounded by loved ones, spend an evening of memories with a magnificent dessert!

The same can be said about pancakes. If you want the most delicious pancake recipes, here they are:

There are no problems, because in order to fry pancakes, you only need desire. There are so many recipes that there will definitely be food in the refrigerator for one of them.

We hope that our recipes will come in handy. Choose, compare, cook! Good luck!

There is kefir, and there will be fluffy, rosy, very flavorful pancakes. And the housewife will no longer have a question about what to feed her in a satisfying and tasty way. The recipe is tried and tested, so feel free to get down to business.

Required Products

Kefir five hundred gr. (any fat content, but something more acidic will be better);
Flour 2.5 - 3 tbsp. (160 g in a glass.)
20 – 30 gr. sugar, it will be 1-2 tbsp. l.
Egg - one
Packet of vanilla sugar
A small pinch of salt
Vegetable oil two tablespoons
Baking powder 1 tbsp. spoon., or soda 1.5-2 teaspoon
Oil for frying (have 150 g on hand).

Step-by-step preparation

Pancakes will be good with jam, sour cream, or better yet, both together. Wow, what splendor! Help yourself!

Fluffy pancakes with milk

Milk pancakes turn out tender, melting in your mouth. A nutritious, tasty dish will be appropriate for breakfast and dinner. The efforts of the cook will be appreciated at the highest level.

Essential Ingredients for Fluffy Milk Pancakes

2 tbsp. milk
1.5-2 tbsp. flour
Vegetable oil for frying
2 eggs
30-50 gr. sugar (adjust the amount as desired)
A pinch of salt
Half tsp. soda (quench with vinegar).

Easy step-by-step preparation

Mix eggs with salt and sugar in a bowl.
Beat with a whisk, wooden or other spoon. Do not use a mixer.
Add milk to the mixture and stir.
Add flour and soda. Gradually add flour, stirring until smooth. The dough should be thick.
Considering the different quality of flour, adjust its quantity.
Allow the test to settle for 30 minutes. Cover it with a napkin.
Stir the rested and strengthened dough.
Heat oil in a frying pan.
Drop the dough with a tablespoon.
Reduce heat to medium.
Bake until golden brown.
Cover the pan with a lid while frying the other side. This will add fluffiness to the pancakes, and they will bake better.
Place the pancakes on a napkin. This is a must-do to get rid of excess and unnecessary fat.

Our airy and ruddy beauties are ready, and sour cream, jam, and condensed milk are already prepared on the table. Bon appetit!

It would be appropriate to say that some chefs advise pouring vinegar directly into the milk and letting it sit for a minute. 10-15. The milk will turn sour. The amount of vinegar is a little less than 1 tbsp. l. (that is, exactly the same as you would use to extinguish half a teaspoon of soda).

Incomparable pancakes, interesting and rich! Apples go great with fluffy dough, when frying, they give it their juices and vitamin riches. And if there are any apples left, you can prepare a wonderful charlotte with apples according to this recipe:

Filling, healthy and incredibly tasty! And you just have to see how happy the children are!

If you decide to please your loved ones, prepare a set of products

Kefir five hundred ml.
Two hundred and fifty grams of flour.
Granulated sugar 4 tbsp. spoons
Apple 2
Salt, soda, one teaspoon each
For frying - oil.

How to cook pancakes

Pour kefir into a bowl.
Add sugar, salt, soda.
Add flour. This must be done gradually, with constant stirring.
Follow the test. It should not drain from the spoon, but gradually fall down.
Peel the apples and cut into small pieces. You can also use a coarse grater - this is not for everyone.
Add apples and stir gently.
Heat oil in a frying pan.
Place pancakes with a tablespoon, carefully level the top.
Reduce heat to moderate; pancakes should be golden brown on both sides.
Be sure to liquidate excess fat using a napkin.

Ready! Treat your family members who are tired of waiting. Especially good apple fritters will be with honey. Enjoy!

Pancakes with milk, recipe without yeast

Wonderful proportions that allow you to quickly and tastefully set the table. The pancakes are fluffy and rosy. Minimum effort, maximum pleasure from an excellent dish!

Prepare a set of products

Milk - 1 tbsp.
Flour - 1.5 tbsp.
Egg - one
Sugar - 2 tbsp.
Vegetable or butter - 2 tbsp.
Vinegar 9% - 1 tbsp.
Soda - three quarters of a teaspoon
Salt - 0.5 tsp.
For frying - vegetable oil.

Step by step process

Pour vinegar into the milk, it will turn sour in literally 10 minutes.
Mix the egg with sugar, salt, adding vegetable oil or melted butter, beat with a whisk.
Pour the milk into the egg mixture and stir well.
Combine flour and baking soda.
Add flour mixture to milk, stir. Density and uniformity are the test criteria.
Heat oil for baking.
Spoon out the dough.
Adjust the heat - it should not be very strong.
Fry the pancakes on both sides, the crust should be golden.
Be sure to dry the prepared pancakes on a paper towel to remove the fat.

Pancakes are ready! Dear hostess, you didn’t make me wait long to prepare a delicious “sweet”!

You can invite us to the table and treat you! Bon appetit everyone!

Experienced cooks want to pay special attention to the baking temperature - the heat should not be too high. Otherwise, only the top and bottom of the pancakes will be fried, and the middle will remain raw. In this situation, the appropriate verb is “bake”, not “fry”. With moderate heat, the pancakes will turn out more fluffier.

Added to all the delights of pancakes are the properties of a lifesaver.

Is the milk sour? No problem, we use it to make pancakes. The product will not go to waste, and we will make our loved ones happy. And the kind of pancakes they come out with are beyond words.

In person, lush, exceptionally tasty. Try it when you get the chance, you won’t regret it.

Ingredients

So, we have 0.5 liters of sour milk. Let's add to it

Eggs - 2
Sugar - two tablespoons
Salt and soda - half a teaspoon each
Flour – 3 tbsp.
For frying - sunflower oil.

Cooking

Mix eggs with sugar and salt in a bowl.
Pour in the milk and stir with a whisk.
Combine flour and soda.
Add the flour mixture to the milk mixture and stir. The dough should be bubbly and thick, otherwise the pancakes will not turn out fluffy. Add flour if there is not enough - because its quality varies.
For 15 - 20 minutes. Place the dough in a warm place to rest, covered.
Heat a frying pan with oil.
Without stirring (!) the dough, use a spoon to pinch off the amount needed for one pancake and place the contents of the spoon into the frying pan.
Make the fire moderate.
Bake pancakes on both sides.
Remove excess, unnecessary fat with a napkin.

The pancakes rose perfectly, turned out airy and tender. We have something to be proud of. Let's invite everyone to the table!

Making pancakes with yeast will take a little longer. But your patience will be rewarded with unusually beautiful, fluffy and tasty pancakes.

It's worth it. Proceed without hesitation.

Prepare the ingredients

Dry yeast 15 grams
Milk 1 glass
Two hundred and fifty grams of flour.
One egg
Sugar one tablespoon
Vegetable oil one tablespoon
Salt a pinch
Oil for frying.

Step by step process

Warm the milk slightly. It should be warm, but not hot.
Thoroughly stir sugar and yeast into it.
Add flour, mix.
Leave the dough to rest for half an hour, covered.
Add salt, egg, oil, stir,
Leave in a warm place for another half hour.
When the dough will work, heat the oil.
Soak a tablespoon in water, pinch off a small amount of dough, and place it in the frying pan.
Reduce heat to moderate and bake pancakes on both sides until golden brown.
Remove excess oil with a napkin.

Pancakes are ready to eat! With sour cream and jam they won't be worth the price! Not only that, but the next day they will be just as lush, if they remain, of course. Eat for your health!

Fluffy pancakes with sour cream

Be sure to try the pancakes with sour cream! Airy, with a unique delicate taste, they will leave no one indifferent!

You will need

Sour cream 250 grams
Two eggs
Sugar two tablespoons
Salt and soda, half a teaspoon
Flour 20 tablespoons (without top)
Oil for frying.

Step-by-step preparation

In a convenient bowl, beat the eggs, salt and sugar.
Add sour cream, stir.
Combine flour with baking soda.
Place the flour mixture in sour cream mixture. Knead the dough to a consistency similar to sour cream.
Heat the oil in a frying pan.
Place the pancakes with a spoon, moistening it in water.
Bake over medium heat on both sides, there should be a golden crust.
Use a paper towel to remove excess oil.

Delight your loved ones with pancakes with sour cream, jam, and berries. Enjoy!

When we say yogurt, we mean pancakes.

The presence of this is sour - dairy product simply calls for the preparation of pancakes that turn out special - they are distinguished by their splendor and extraordinary taste.

To make sure of this, let’s prepare the ingredients.

Curdled milk 300 ml.
Eggs two
Flour 170 grams
Baking powder - sachet
Sugar one tablespoon
Salt a pinch
Oil for frying.

Step-by-step preparation

Pour the yogurt into a bowl.
Add eggs, sugar, baking powder and salt to it.
Mix thoroughly with a whisk.
Add flour, stir until smooth.
Fry on both sides with a minimum amount of oil.

All! Easy, quick, but delicious! The sweets seasoned with sour cream melt in your mouth! Enjoy!

Lenten pumpkin pancakes are quick and tasty

Be sure to try the pumpkin pancakes! Orange miracle will saturate our irreplaceable dish with mineral riches, making it unusually healthy and beautiful. And it will lift your spirits.

Add a piece of sunshine to your favorite dish!

For three to four servings you will need

200 gr. pumpkins
One egg
Four tbsp. spoons of sugar
8-10 tbsp flour
Five tablespoons of kefir
Half a teaspoon of soda
A pinch of vanillin, salt
25 ml. oil for frying (vegetable).

How to make sunny side up pancakes

Peel the pumpkin, cut off the green part, cut out the fibers, grate.
Mix kefir with egg, salt, sugar. Beat lightly with a whisk.
Add flour, soda, vanillin. Stir again.
Lastly, add the pumpkin and mix everything until smooth. The dough must be thick.
Heat oil in a frying pan.
Place a spoonful of pancakes and fry over medium heat.

Here they are, golden beauties, pleasing to the eye and exciting the sense of smell. Try it!

Zucchini pancakes quick and delicious recipe

Not baking zucchini pancakes in the summer is a crime. They taste so wonderful and are incredibly healthy. It's time to saturate your body with the necessary benefits.

Let's take advantage of seasonal offers and prepare for four servings

Zucchini for two hundred and fifty grams.
Kefir one hundred fifty - two hundred ml.
Flour 7-9 tablespoons
1 egg
A pinch of sugar, soda, salt and ground black pepper
30 - 50 ml. vegetable oil for frying.

We are preparing a storehouse of vitamins

Beat the egg with sugar and salt with a spoon (whisk).
Dissolve soda in kefir.
Combine with kefir egg mixture, stir well.
Prepare the zucchini - wash, peel, grate on a medium grater. If necessary, squeeze out excess moisture.
Add it to kefir, season, stir. If desired, add herbs and other favorite seasonings.
Add flour, mix. The dough should be thick, but not too stiff.
Heat the oil in a frying pan (not all at once, add as needed).
Send the pancakes to bake until golden color.
Dry on a napkin.

The pancakes turn out incredibly tasty and appetizing. They are wonderful both hot and cold. You can serve them not only with sour cream, but also with garlic sauce. This is simply delicious!

Zucchini pancakes can be prepared without using kefir, with the addition of garlic. They are no less good and are distinguished by their sharpness and piquantness.

You need to bake pancakes with love, putting your soul into it and paying a kind of tribute to an irreplaceable and beloved dish.

It is then, sensing the cook’s special disposition, that they turn out fluffy and tasty. As if they were thanking you for special respect.

Culinary inspiration to you!

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 between them and today's dish two noticeable differences. If everyone wants to see on their table thin pancakes with holes, no matter how cooked, or, 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 take 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, than kefir is more acidic, 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 pancakes do not turn out fluffy precisely for the reason that they knead enough batter. 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 hot frying pan and into 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’m sure everything will work out for you top 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 magnificent flour products cooked 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 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 It takes 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 just put it on 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. Monitor the consistency of the dough, finished form 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 frying pan and warm it up a little so that the new batch also gets into 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 it can be ground 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 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 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 to consider is 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 pomp finished products that you will be absolutely 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 already wrote two great recipes using yeast, but I can’t get past it. 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 want to talk about different options preparations. 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 scoop it into a spoon, it should not easily slide off.

6. Heat the frying pan thoroughly and pour a little oil into it.

7. Using a tablespoon, place the dough into the hot oil, forming small, neat 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 look like 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 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 produce a very pleasant fresh lemon flavor, and this happens precisely thanks to lemon. Therefore, if you want to cook them with a new taste, take note of the recipe.

And here's another one 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 Instead of cognac, you can also use vodka. All alcohol is completely evaporated during the roasting process, leaving only light pleasant taste and aroma. Therefore, such pancakes can be eaten even by those who do not consume alcoholic drinks.

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

Pancakes are usually baked from wheat flour premium. 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. B 250 gram glass includes only 160 grams of flour.

Dough

this is another one - the most main secret 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).
for preparing puffed and light dough It is necessary that all products are at least 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 cook 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 love oval shape, then the dough must 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. Also added lemon juice, 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 cooked 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. Minimal amount, which is necessary 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. Large portions They are harder to cook 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 things 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 ingredients are placed in the wrong order, bubbles appear in the dough at different times. different time, the height of the finished products is different, and most importantly - for everyone 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!