The most delicious pancakes are thick. Thick pancakes easy recipe. Pancakes on kefir thick lush: recipe with photo

When I see on a plate a stack of freshly baked cakes with curvaceous shapes, I always remember the saying: "Pick in your hands - you wave a thing." Let's treat ourselves and the family today with delicious thick pancakes baked from milk dough. It is clear that every hostess strives for the ideal - to learn how to fry thin pancakes with holes, like our mothers and grandmothers. But not so long ago, a fashion for thick pancakes came from America. They are also called pancakes. And soon the fashion for pancakes of impressive size swept the country.

In fact, this is not an American invention. Many have forgotten that our grandmothers, far from culinary delights, baked lush pancakes. Even then, each craftswoman had her own secrets for making delicious pastries. The flight of fancy was not limited to the classic recipe. Lush pancakes are cooked in sour milk, using soda, yeast, kefir. They experiment with various types of flour, sometimes completely refusing it. I did not stay away from experiments, having found some wonderful recipes. Keep a selection of the most successful, in my opinion.

A couple of tips for inexperienced hostesses:

ingredients for pancakes should be at room temperature, otherwise they will not knead well, and the dough will not rise well.
the dough for thick pancakes has the consistency of thick sour cream - this is an axiom.
Love holes on pancakes - knead the dough on soda.
Pour the dough only on a hot pan, otherwise it will be difficult to turn over, and the first pancake will come out exactly according to the proverb.

Classic thick pancakes with milk - a step by step recipe

Where without the good old classics! Baking has a delicate taste and a lush dense texture. Love holes - you'll get them. Favorite additive in the form of jam, sour cream will make the dessert unique.

Take:

Flour - 300 gr.
Sugar - 2 tbsp. l.
Salt - ¼ tsp
Baking powder - 10 gr. (you can replace 1 tsp of slaked soda).
Egg - 2 pcs.
Milk - 300 gr.
Butter - 65 gr.

Cooking:

Take a deep bowl. Break the eggs, add sweetness to them, beat well. While continuing to beat the egg mixture, pour in the milk.
Melt the butter (use a microwave or water bath). In a thin stream, gradually pour it into a bowl, while stirring the mixture with a spoon.
Sift flour, enriched with oxygen, add in portions to liquid ingredients. Mix each portion of flour well to break up lumps.
Add the baking powder and salt last, mix well again.
The finished dough should be kept warm. It will be ready to bake when bubbles appear on the surface.
Heat the frying pan, pour in a little oil, lay out the first portion of the dough with a ladle. After about a minute, lift the edge of the pancake. If it's already browned, turn over and cook in the pan for a few more seconds.
Fold the finished cakes in a pile, spreading each with oil.

How to bake fluffy pancakes on yeast dough in milk

The recipe will appeal to lovers of airy yeast baking. Rich perforated cakes will saturate the household until the very dinner.

Ingredients:

Flour - 300 gr.
Milk - 280 ml.
Sugar - 2 tbsp. l.
Egg - 2 pcs.
Salt - ¼ tsp
Butter - 90 gr.
Dry yeast - 6 gr.

How to bake:

First of all, let's set the steam. To do this, take half a glass of milk, warm it up slightly, not letting it boil. Add a couple tablespoons of sugar, stir until dissolved.
Pour two large spoons of flour, yeast into sweet milk. Stir the mass well. Cover the dough with a towel, put in a warm place so that the yeast starts working.
Whisk eggs with sugar in a deep bowl. With the mixer still running, pour in the milk and melted butter. Next, pour the finished dough (it should increase by 2 times) and pour the flour in portions. Thoroughly mix the dough so that there are no dense lumps left.
Let the dough rest again for a while. The dough ready for baking pancakes will rise well, bubbles will appear on the surface. To speed up the process, the bowl with the workpiece can be placed on a steam bath, but the water should not boil.
It remains to bake lush cakes, and enjoy their delicious taste.

Sweet thick pancakes with semolina and milk

In our country, semolina is very popular. And often included in the recipe for baking. Fluffy pancakes were no exception. The addition of cereals gives the finished cakes an impressive volume and density.

You will need:

Semolina - 250 gr.
Sugar - 2 tbsp. l.
Dry yeast - 4 gr.
Milk - 270 ml.
Vegetable oil - 1 tbsp. l.
Egg - 1 pc.
Salt - to taste.

Step by step preparation:

In a deep bowl, beat the egg, adding sugar, into a homogeneous mass. Add slightly warmed milk, stir.
Combine dry semolina with yeast and salt. Add food mixture to liquid. Thoroughly knead the mass (a mixer will help you).
Make a short pause, for 20-30 minutes, allowing the dough to ripen.
Pour vegetable oil into the finished dough, mix quickly and start frying the cakes.

Thick pancakes with sour milk - very tasty

Sour milk is not a reason to be upset. Experienced hostesses know that this is an occasion to bake pancakes! The family will certainly appreciate plump, airy pancakes, especially if served with condensed milk.

Test Ingredients:

Flour - 200 gr.
Egg.
Salt - ¼ tsp
Sugar - 2 tbsp. l.
Sour milk - 250 gr.
Sunflower oil - 2 tbsp. l

Cooking:

In a mixing bowl, beat eggs with sugar until slightly white. Pour in milk at room temperature.
Add salted flour gradually. Do not fall asleep a lot at once, put in portions, conscientiously stirring each one. Mix until there are no lumps in the dough. If the indicated amount of flour is not enough, add more. The consistency of the dough should be like that of very thick sour cream, but flowing freely from a spoon.
The dough needs to stand in a warm place so that the flour disperses, sticks together with other components.
Before you start baking pancakes, add a couple of tablespoons of vegetable oil to the dough and mix well.
Bake the tortillas on both sides until nicely browned. Fold in a pile, brush with oil.

Thick yeast-free pancakes in milk with soda with holes

It is not necessary to use yeast to make thick pancakes. You can go for a little trick and add splendor with soda. This is a centuries-old method that will never let you down.

Take:

Flour - 2.5 cups.
Milk - 1 liter.
Egg - 5 pcs.
Sugar - 3 tbsp. l.
Salt - ½ tsp
Baking soda - ½ tsp
Lean oil - 3 tbsp. l.

How to bake:

In a large bowl, mix all ingredients except flour. Soda is desirable to pay off.
Gradually adding flour, knead the dough. At the end, pour in sunflower oil, and mix well again.
Pause for 30 minutes by placing the bowl in heat. Fry in the usual way, without departing far from the stove in order to have time to turn the cake over in time.

A step-by-step video recipe for delicious pancakes made from milk dough. The author shares all the known secrets, watch and repeat the steps. Good luck with your pancakes, and so that even the first one does not turn out lumpy!

How to cook a recipe for thick sweet pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

Thick pancakes with milk are airy and porous. They go well with sweet gravy in the form of jam, syrup, jam or honey. Thick pancakes with milk are prepared much easier and faster than traditional thin pancakes. Milk, eggs and butter make this dish rich and very tasty, so both adults and children are happy to eat them for breakfast. If necessary, when preparing thick pancakes in milk, a product such as milk can be replaced with kefir, yogurt or fermented baked milk, but then the taste of the pancakes will change slightly.

Ingredients needed to make thick pancakes:

350 ml of milk;
two eggs;
two st. l. Sahara;
two tsp baking powder;
55 g butter;
350 g flour;
salt.

The process of making thick pancakes in milk:

Beat eggs with sugar and milk with a whisk or blender. Then sift the flour and mix together with the baking powder and a pinch of salt in a separate bowl. Then mix flour with liquid ingredients. At the same time, mix everything well so that there are no breasts. The dough will be thick. After that, melt the butter in a water bath or in a saucepan over low heat. Pour into the dough. Mix the ingredients. Leave the prepared dough for 15 minutes.

The pan must be heated, and the bottom should be greased with vegetable oil. Reduce the fire to medium. Pour one and a half tablespoons of dough into the pan, forming a small circle 4 mm thick. Fry on one side for 2 minutes until golden brown, and flip to the other side (fry the pancake on the other side for a couple of minutes as well).

Put the finished pancakes on a separate dish, greasing with butter. Serve them hot with various additions, such as sour cream, jam, honey, jam, condensed milk - it all depends on the taste preferences of everyone.

Thick pancakes, as well as thin or openwork pancakes, have an impressive audience of loyal admirers who prefer the lush and impressive size of the products and their soft, rich taste. Especially for them, we will offer options for delicious thick pancakes prepared on a different basis, which can be milk, whey or just water in a lean version of a dish without eggs. These pancakes can traditionally be served with sour cream, honey, jam or any other flavoring addition of your choice and taste.

Recipe for thick pancakes with milk and yeast

wheat flour of the highest grade - 515 g;
whole milk - 595 ml;
granulated sugar - 40 g;
chicken large egg - 1 pc.;
live pressed yeast - 20 g;
table salt - 1 pinch;
vegetable oil without aroma - 65 ml.

We start preparing the dough for thick pancakes with dough. To do this, we dissolve live yeast in milk, preheating it to forty degrees. We also put granulated sugar and two hundred grams of sifted flour in the yeast mixture, mix so that all flour lumps dissolve and place in heat for thirty minutes.

We introduce eggs beaten with a pinch of salt to the dough that has approached, sift and add wheat flour there, pour in vegetable oil, stir thoroughly and achieve a uniform and lump-free texture with a slightly thinner density than for pancakes. We place the bowl with the dough in a warm and cozy place and let it rise twice. Once, respectively, the dough will need to be kneaded.

Now we collect the ripened dough with a ladle, pour it into a thoroughly heated and slightly oiled pan, level it and bake under the lid until a beautiful blush on both sides.

How to bake thick pancakes with whey?

wheat flour - 480-520 g;
serum - 495 ml;
granulated sugar - 45 g;
baking soda - 5 g;
vegetable oil without aroma - 70 ml;
salt - 1 pinch.

We heat the whey to a temperature of 50-55 degrees, dissolve salt and sugar sand in it and sift the flour a little into the mixture, stirring it intensively with a whisk. We achieve a homogeneous and smooth consistency of thin sour cream, and then we introduce baking soda, vegetable oil without aroma, stir again and let the dough brew for sixty minutes.

Now we oil a well-heated pan, pour the prepared whey dough with a ladle, level it along the bottom and let it bake under the lid and brown on both sides.

Delicious thick yeast pancakes on the water

wheat flour - 480-520 g;
purified water - 680 ml;
vanillin (optional) - 1 pinch;
granulated sugar - 125 g;
live pressed yeast - 45 g;
table salt - 1 pinch;
refined vegetable oil without aroma - 70 ml;
unflavored vegetable oil for greasing the pan.

In this case, we do not need dough, since we will be preparing lean yeast dough. This time, we dissolve live yeast and granulated sugar in purified water heated to forty degrees, add all the sifted wheat flour, vanillin at once and stir everything intensively with a whisk until all flour lumps are completely dissolved and density is obtained like thin sour cream. Then we also mix in odorless vegetable oil and put the bowl with the cooked dough in heat for the approach, covering it with a cloth.

When the mass has doubled at least, add some salt, stir and start baking thick pancakes. Pour the ripened yeast dough into a well-heated frying pan, level it over the entire bottom and let it brown and bake under the lid on both sides.

Pancakes thick on kefir

When baking pancakes, as a rule, we prefer thin, openwork pancakes, which are almost translucent and have many holes on the surface. I think that almost everyone loves just such pancakes. But in my piggy bank of homemade recipes there are such pancakes that are baked exactly thick - these are pancakes on kefir. They are insanely delicious and you want to eat these pancakes again and again. If you are preparing kefir thick pancakes for Shrovetide or just pamper your family, then there is a win-win option with thick pancakes. They turn out great if you serve them in the form of a pancake cake, spreading each layer with any cream, boiled condensed milk with nuts or curd cream. It also turns out delicious if each cooked pancake is smeared with butter and sprinkled with sugar on top. It will be great if you serve homemade thick sour cream with sugar for thick pancakes. There are a lot of options, the main thing is to take into account the preferences of your loved ones.

I cook pancakes quite often and always make them in different diameters. Today I have thick pancakes, but very small in diameter, about 15 cm. From the indicated amount of ingredients for the dough, I got 12 pancakes, but the pile turned out to be impressive, since the thickness of each pancake is about 5-7 mm. And so, rather arm yourself with kefir, eggs and flour and go! Let's cook!

Kefir - 0.5 l.
Eggs - 3 pcs.
Vegetable oil - 5 tbsp. (+ for greasing the pan)
Sugar - 2-3 tablespoons
Salt - 1 tsp
Soda - 0.5 tsp
Flour - 7-10 tablespoons

How to cook thick pancakes on kefir:

In a deep bowl, beat the eggs, add salt and sugar and beat lightly.

Then add kefir, vegetable oil, lightly combine with eggs and gradually add the sifted flour with soda.

Knead the pancake dough with a whisk so that there are no lumps left. And let it stand a little for about 10-15 minutes, so that small bubbles go on the surface of the dough.

We bake pancakes in a well-heated pan, lubricating with a little vegetable oil. Thick pancakes can be baked even with the lid closed, as they rise a lot. Therefore, in order for them to bake better, you can close the lid. See how fluffy they are?

Turn the pancake over to the other side, bring it to readiness and remove it. So we bake all the pancakes, stacking on top of each other. Today I fried pancakes without covering the pan with a lid. Everything turned out great, the main thing is to let the dough bake well.

And here are our bbws in the context. Such beautiful and very tasty homemade pancakes. My family ate them with condensed milk and jam. Separately, I served melted butter and sugar.

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!

How to cook delicious whey pancakes - you will find in a step-by-step recipe with a photo

Thick pancakes on kefir

Shrovetide week continues. Today I baked thick pancakes on kefir according to my mother's traditional recipe. Traditional, because, as far as I can remember, my mother bakes only these pancakes. If I bake a stack of thin pancakes in about an hour, for the same stack, but from 5-6 pancakes, my mother spends less than half an hour! That's the beauty of it ;-). Such pancakes can be baked with sour milk, curdled milk, fermented baked milk or kefir.

thick pancake recipe from my mom

For pancake dough on kefir you will need

0.5 l of kefir,
3 eggs,
½ teaspoon salt
3 tablespoons of sugar
½ teaspoon soda
1 tablespoon sunflower oil
2.5 cups of sifted flour (without a slide).

Cooking process:

Using a mixer or whisk, all ingredients are mixed, except for flour. Gradually, half a glass is added flour. You should get a dough of medium density, a little thinner than for pancakes.

Lubricate a well-heated pan with what you are used to lubricating. Someone greases with sunflower oil, I grease a pan for baking pancakes with a piece of lard. For this thick pancake recipe A medium sized frying pan will do. So pancakes will be convenient to remove. I have a frying pan with a diameter of 22 cm. So, we begin to bake our pancakes. Dough is poured into the center of the pan and spread evenly over the surface. The thickness of the dough is approximately 5 mm. The first side of the pancake is baked under the lid.

When a windy crust forms on the upper surface of the pancake (i.e., the dough stops being liquid) - it's time to turn the pancake over.

This can be done with a spatula or quickly turn the pancake over with your hands.

The second side is baked without a lid until golden brown.

The finished pancake is laid out on a plate and poured with melted butter.

From this amount of dough, 6 thick pancakes are obtained. The top of each pancake is sprinkled with sugar. Here is a photo of my stack of thick pancakes, which is baked in almost half an hour.

My baking was not without experiment! I made a few pancakes in the slow cooker! I will cover this in the following recipe: experiment: pancakes in a slow cooker

I baked my mother's thick pancakes again, only this time sweet snow went into the recipe,

But, as I said, you can use yogurt, sour milk or fermented baked milk to make pancakes.

Yeast pancakes with unleavened milk or kefir take much longer to cook due to the fact that the dough has to distance there. That's the whole point of mom's quick sour pancakes.

Anyuta's notebook wishes you delicious pancakes!

Thick fluffy pancakes - recipes with photos

In almost any national cuisine you can find a recipe for cakes from dough - pancakes. They can be sweet or not, with fruit, vegetable, meat and other fillings, large and small, fatty and lean, fluffy and thin ... Among the large number of options for making pancake dough, kefir recipes occupy a worthy place.

Advantages of kefir pancakes

If you decide to please yourself and your loved ones with a delicious dish and do not want to spend a lot of time preparing it, make kefir pancakes, a recipe for thick and fluffy cakes is a great option. Using this drink for dough saves time, and the dish turns out to be breathable, porous, lush, with a pleasant sour aftertaste.

Without filling, fluffy cakes are a low-calorie (only about 190 kcal) product - unlike pancakes with yeast or milk. The lactic acid bacteria contained in them have a beneficial effect on digestion, and a guaranteed successful result - on mood.

How to cook kefir pancakes?

Cooking pancakes is considered a laborious and rather complicated process: ready-made cakes can spread ugly and not be removed from the pan. But the kefir version of the test will not give a chance to a culinary failure. If you want to cook lush pancakes on kefir, a recipe with a photo will help with this. Its main secret is the rule of three glasses: flour, kefir and water are taken in equal proportions.

1 st. sifted wheat flour;
1 st. filtered hot boiled water;
1 st. kefir (can be sour);
2 eggs;
1 st. l. granulated sugar;
½ tsp salt;
½ tsp soda;
sunflower oil (you can also use olive or corn).

Whisk eggs with salt. A light foam should appear.
Add hot water - then the pancakes will be with mouth-watering holes. Whisk again.
Pour kefir into the mixture.
Add the flour mixed with soda in a spoonful to the kefir mixture.
We mix. Pour sugar and pour in a tablespoon of oil.
Pour oil into a well-heated frying pan (at the rate of 1 tablespoon per pancake).
We fry until the desired ruddy.
The pancake removed from the pan can be smeared with butter to make the dough even softer.

It is suitable for those who love lush dense pancakes.

1 st. warm kefir;
2 eggs;
1.5 st. sifted wheat flour;
1 st. l. granulated sugar;
salt (to taste);
1 tsp dry yeast;
a glass of boiling water.

Pour half the flour into a bowl, mix with sugar, salt and yeast.
Pour the mixture with warm kefir, mix.
Covered with a towel, put the dough for half an hour to a heat source.
Whisk the eggs in a separate bowl.
Pour the remaining flour into the egg foam, mix.
Add the mixture to the brew.
Pour boiling water, leave warm for 20 minutes.
Add a tablespoon of vegetable oil to the dough.
Pour the dough into a hot, oiled frying pan, fry until golden brown.

Fans of eating pancakes on kefir will like the recipe with boiling water: they turn out excellent even without adding eggs. This frying option is great when you need to quickly feed the family, and the refrigerator is almost empty.

250 ml of kefir (the more fat, the better the pancakes will rise);
250 ml of very hot boiled water;
2.5 st. flour;
½ tsp salt, the same amount of soda;
1 st. l. olive oil;
1, 5 art. sugar (if the pancakes are with salty filling, do not add sugar).

Pour dry ingredients into kefir at room temperature. Mix thoroughly.
Add boiling water, mix again.
Slowly add flour and stir to prevent lumps from forming.
We add olive oil. The dough should be liquid, resembling jelly in consistency.
Leave the dough in a warm place for 20 minutes so that all the ingredients react with each other.
We fry pancakes in a well-heated pan with a small amount of vegetable oil.

Recipe for thick pancakes - pancakes

Pancakes are gaining more and more fans, because they are small in size, dense and can even serve as the basis for canapés. Unlike fritters, they are more uniform in texture. How to fry just such thick pancakes on kefir? A recipe with a photo of original pancakes, in which you can add an apple, is at your service!

2 eggs;
0.5 l low-fat kefir;
½ tsp soda;
1 st. l. vinegar;
1 tsp vanilla sugar;
5 st. l. granulated sugar or powder;
salt to taste;
1 apple.

Beat eggs with sugar or powdered sugar.
Add kefir to the mixture.
We extinguish the soda with vinegar and add it to the mixture.
Pour salt, vanilla and flour in small portions.
We mix - we don't need lumps! The dough should become like thick homemade sour cream.
Finely chop the apple, add to our dough.
Pour a little oil into a hot frying pan and send the future pancakes into it with a spoon. You can cook several "instances" at once.
We fry until browned.

Tricks of cooking pancakes on kefir

The taste of pancakes depends not only on what they are made from, but also on what they are fried in. Therefore, it is recommended to have a special frying pan for these purposes. Better if it is cast iron. And periodically it must be calcined with salt - then the pancakes will be well removed: pour salt on dry dishes and kalim it over medium heat for about 15 minutes. After that, we wipe the surface with a cloth - everything is ready for frying delicious pancakes. You can also cook them in a Teflon-coated pan. But aluminum cookware is not suitable for such a mission, as it warms up unevenly.

As for the preparation of the dough and the frying process, pancake lovers should know that:

to increase the stickiness of flour, you need to add it to a hot liquid - water, kefir;
the better the dough is whipped, the more tender the pancakes;
the larger the diameter of the pancake, the thinner it is;
only thin pancakes are made with filling;
there can be no lumps in the pancake dough, so you can dilute the flour separately in a bowl with water and salt;
no need to add freshly sifted flour to the dough - let it settle a little;
in the process of frying 1-2 tbsp. l. oil in the pan must be added before each new pancake;
as fat, it is permissible to use a piece of lard, which is used to grease a pancake pan;
for the pancake to be well fried on both sides, just 2 minutes is enough.

Pancakes are fraught with many opportunities to become the most original dish on the table. It is believed that cream-based sauces are especially suitable for kefir products. But they go great together and can be served with:

sugar;
fruit or vegetable fillings;
jam;
meat;
cottage cheese;
fish;
caviar;
smoked meats;
sauces;
cream;
sour cream and other additions.

You can decorate the finished dish with fresh or frozen berries, mint leaves or fresh herbs - depending on the filling.

It is easy to learn how to cook pancakes on kefir. The recipe for thick and fluffy fried tortillas is simple and not time-consuming. An indisputable advantage is the budget, which is provided by a set of the most elementary products. For those who follow the figure, but at the same time love pancakes, kefir-based products will be a wonderful compromise - unless, of course, they are enriched with filling. Well, for those who can afford it, there is where to roam!

Read other interesting articles

thick pancake recipe

It all starts quite classically. You need to beat the milk, after pouring sugar into it.
Mix salt and baking powder with flour and add everything together to milk. The dough should not be runny at this stage, but there should also be no lumps. Pour melted butter into the center and mix the ingredients thoroughly again.
It is not necessary to heat the pan strongly, as well as turn on a large fire: it should be moderate and even less during baking. The layer of dough that you spread on the oiled bottom should be a little less than half a centimeter. Pancakes are baked for about 5 minutes each.
Ready-made pancakes can be laid out on portioned plates, or you can make such an appetizing stack and serve it on the table with a delicious filling.

The recipe allows you to bake very fluffy pancakes, which are served on a large table with a fork and knife. Fillings are better to choose juicy, fluid and viscous. Even if it is a fish or mushroom filling, it should be oily or moist. Then you will cook these thick pancakes in milk according to our recipe again and again, delighting the household and everyone who has looked at your light.

Thick pancakes with milk

Usually everyone wants to learn how to bake thin pancakes. But what if you and your loved ones prefer lush, plump pancakes? In this case, we suggest baking thick pancakes in milk according to this recipe.

To learn how to bake delicious pancakes, it is not necessary to have cooking experience in this matter. According to this recipe, you will get very tasty plump pancakes with milk that the whole family, relatives and friends will like.

These pancakes in milk are tender, fluffy, but non-greasy. Yeast is not needed for their preparation. And this is already a big plus!

Cooking time: 50 minutes 50 minutes

milk, 500 ml
wheat flour, 280 g
egg, 3 pcs.
vegetable oil, 3 tbsp.
sugar, 1-2 tbsp.
salt, 1 tsp
butter

How to cook thick pancakes in milk:

In a deep bowl, beat the eggs, add salt and sugar, mix with a fork or whisk.

Pour 200 ml of milk into the egg mass and mix again.

Pour the sifted flour into the mixture, mix again until smooth, then pour in the rest of the milk - after mixing, the dough should turn out to be watery.

Pour vegetable oil into the dough, mix it and leave it at room temperature for 20 minutes.

It is good to heat the frying pan, grease it with vegetable oil (just grease, and not pour oil - for this you can use a piece of potato strung on a fork, dipping it in oil).

Today I invite you to bake delicious pancakes with me. Yes, not simple, but airy, porous and high. Baking these pancakes is a pleasure.

I offer you recipes that make not only amazing, but also very interesting thick pancakes in terms of the combination of products and tastes.

They do not look like pancakes, because they are still slightly larger in diameter and lower in height.

But they look no less appetizing and are eaten more quickly, both for breakfast and between meals.

Thick pancakes: a classic recipe with milk

Probably everyone likes grandmother's recipes for making homemade cakes. After all, they have been tested for years or even decades, have strict proportions, and the result is always pleasing.

This option is one of those. For those who love very fluffy pancakes and prefer to cook them with milk rather than kefir.

To bake such delicious pancakes, you need to take the following set of products:

Milk - 1.5 cups; flour - 1.5 cups; a couple of eggs; granulated sugar - 50 g; melted butter - 2 tbsp; baking powder.

Cooking method step by step:

I break eggs into room temperature milk, pour sugar and beat with a mixer.
I add baking powder to the sifted flour, add salt. In small portions I introduce into the milk mixture.
I knead a thick dough.
I add melted butter in a steam bath or in a microwave oven. I knead and put aside for a quarter of an hour.
On a hot and greased pan I spread the dough with a tablespoon (1.5 - 2).
Pancakes should be moderately fluffy thanks to the baking powder.
I bake pancakes in height no more than 4 mm. Otherwise, they will not bake inside.
On each side, such pancakes need to be fried for several minutes.

Be sure to write down this recipe for thick pancakes in milk. You will definitely like it.

Yeast dough in milk for fluffy pancakes

This option for making pancakes is also using milk, but here we will already prepare the dough on dough. Therefore, pancakes are very lush and tall.

In order to prepare such pancakes, you need to take the following set of products:

2 cups of flour; 2.5 cups of milk; 2 tbsp granulated sugar; one egg; 2.5 tbsp sunflower oil; yeast.
The cooking method with a photo is as follows:

I pour the yeast into the milk warmed up to a warm state. When using pressed yeast, they must first be crushed.
I add granulated sugar and a glass of flour, after sifting it. I knead and leave for 30 minutes.
Beat the eggs with a pinch of salt, pour into the dough.
I sift the remaining volume of flour and introduce in small portions.
I pour out the oil and knead the dough. I leave the dough in a warm place. As soon as it increases in volume, I crush it and wait for another increase. The dough is ready.
Using a ladle, pour the batter onto the hot skillet. I cover with a lid and fry thick pancakes in milk in the usual way.

Lush pancakes with milk and semolina

These pancakes are incredibly airy and quite thick at the same time. And the whole secret lies in adding semolina to the yeast dough.

In order to make such delicious pancakes, you need the following set of products:

1.5 cups of milk; 1.5 cups of semolina; 1.5 glasses of water; 0.5 cups of flour; 50 g of granulated sugar; yeast; soda.

The recipe with photos is as follows:

In warm water (0.5 cups) I dissolve the yeast.
I add granulated sugar and a spoonful of flour. I stir and put it in a warm place.
I pour semolina into a slide, in which I make a recess. I pour the yeast and the rest of the water into it. Mix thoroughly until smooth.
I add a little warmed milk and beat the whole mass with a mixer.
I close the resulting dough with a plastic bag or a clean towel and leave it for 40 minutes. in a warm place. During the infusion process, the dough will become thicker and increase in volume.
I pour the dough into the center of the pan with a ladle and bake over low heat. Otherwise, the pancakes will burn, but the inside will not be baked.
Serve such pancakes with melted butter, in which honey is stirred in equal amounts.

Here is such an interesting recipe for thick pancakes using semolina.

Lush pancakes with semolina and oatmeal: a recipe for kefir

A very interesting way to cook delicious pastries on kefir. It is fundamentally different from the above. First, there is no flour at all. Her role is performed by semolina and oatmeal.

Secondly, the dough for pancakes is kneaded not with milk, but with kefir. All housewives know that pancakes made from kefir dough are always more airy and tender. So our thick pancakes are obtained thanks to this component.

The preparatory stage is quite long, but the result is worth it.

For such pancakes, you need to prepare the following list of products:

large oatmeal - 1 cup; semolina - 1 cup; egg - 3 pcs.; kefir with a high percentage of fat content - 0.5 l; ghee - 4 tablespoons; granulated sugar - 50 g; honey - 1 tablespoon; soda.

Cooking option with photo:

I mix semolina and oatmeal.
I stir the dry mass in kefir at room temperature or slightly warmed. I mix and remove for 1.5 hours.
Next, I add soda (1/2 tsp), mix thoroughly again and leave for 30 minutes.
I beat the eggs with the addition of sugar and honey. I send it to the dough on kefir.
I pour out the oil and add it. I mix.
I bake pancakes on kefir in the usual way in a well-heated pan.

Thick pancakes from banana dough: a recipe for kefir

A great combination of delicious sweet fruits provide a pleasant texture and indescribable aroma.

The dough in this version is also kneaded on kefir, and, therefore, the pancakes are airy and fluffy.

For pancakes, you should prepare the following set of products: three bananas; fat-free kefir; egg - 3 pcs.; flour; soda; granulated sugar.

Cooking option:

I heat kefir to a warm state and dissolve soda in it. I'm waiting for a reaction.
I peel and chop bananas. I knead with a fork until gruel. Blender is best not to use.
I add kefir, mix.
In a separate bowl, beat the eggs with a tablespoon of sugar (or powder), add salt. I send to the received mass.
I sift the flour and begin to introduce in small portions. I knead. The consistency should be like low-fat sour cream.
The dough on kefir should stand for 20 minutes before baking.
I bake pancakes the usual way.
These pancakes can be served with a homemade banana sauce mixed with sour cream and honey. To prevent the banana from turning brown, you can add a few drops of lemon juice.

My video recipe

Recipes for delicious pancakes

A step-by-step recipe for thick and fluffy pancakes on kefir - see a detailed cooking guide with photos and videos, as well as tips on serving and cooking.

1 hour

177 kcal

5/5 (2)

What could be better than pancakes? Only lush, luxurious, thick pancakes on kefir. They are very easy and quick to prepare. And besides, you can compose a thousand and one dishes with them. My ten-year-old son loves these pancakes and on this basis he even learned how to cook them. I only help fry (I'm afraid I won't burn myself). So read the recipe to the end and feel free to take on the preparation of delicious pancakes. You will succeed.

Kitchenware:

dishes for kneading batter (glass jug or deep bowl);
spoon, whisk;

wooden spatula;
frying pan (preferably pancake);
dish for ready-made pancakes.

Required products:

A step-by-step recipe for making thick and fluffy pancakes on kefir

You will need hot water to make these wonderful pancakes. You need the same amount of water as kefir 1:1. Put water (250 ml) to heat up.
In a bowl for kneading the dough, beat the eggs, add sugar, salt and mix with a spoon or whisk.
Pour kefir there, mix.
Add hot water and stir again.
Add the sifted flour one tablespoon at a time and stir until there are no lumps.
After you add and stir 12 tablespoons of flour, pour sunflower oil into the mixture.
Extinguish the soda with vinegar and add to the dough. Mix everything well. Your dough should not be liquid, but not too thick, without lumps. If you have achieved such a result, then you can start baking pancakes.
Place a frying pan over medium heat, grease it with vegetable oil and heat it up.
Take the pan by the handle, pour a little dough and spread it over the surface of the pan with circular movements of the hand.
When the pancake is lightly fried on one side, pry off the edge of the pancake with a spatula and turn it over to the other side. Fry the pancake on the other side until lightly browned and place with a spatula on a dish for ready-made pancakes.
Lubricate the top of the pancake with a piece of butter. Lay the finished pancakes on top of each other and grease the top of each with butter.

I hope you have a stack of excellent, fluffy, mouth-watering pancakes.

What do these pancakes eat with?

Luxurious, lush pancakes that you have turned out can be served with a cup of milk or aromatic tea. If you want, you can sweeten them with condensed milk, honey, jam or preserves. In summer, these pancakes can be eaten with your favorite berries. In a savory version, it is delicious to spread pancakes with sour cream or heavy cream.

You can also wrap any filling in pancakes: sweet or savory, according to your taste. Fluffy pancakes are perfect for a chic breakfast. If you spread them with red caviar and roll them up, they are the best way to serve as an appetizer for the festive table. If you prepare a hearty filling (it can be vegetable, mushroom, cheese, cottage cheese, meat or fish), wrap it in pancakes, pour over them with melted butter and bake in the oven, you get an excellent self-sufficient dish that can be served, for example, with cream sauce to the dining table.

Well, dinner, as you know, should be given to the enemy. Although I know such people who, for a sweet soul, gobble up delicious pancakes at any time of the day. Read with us about how to properly cook incomparable and gourmet.

Video recipe for thick and fluffy pancakes on kefir

Watch this video for a wonderful, very simple recipe for making fluffy pancakes on kefir.

Pancake options

If you are making fluffy pancakes on kefir without adding hot water, then heat a little kefir, or it should be at least at room temperature. You can also extinguish soda with acid, which is contained in kefir. That is, add soda directly to kefir.

To prevent such pancakes from tearing during baking, the dough should stand for a while (15 minutes) before frying them. To make the pancakes even thicker and fluffier, you can cover the pan with a lid and bake over low heat.

In fact, at its core, the dough for such pancakes is practically no different from the dough for pancakes. By the way, they can also be cooked with yeast. To do this, first prepare a dough of warmed kefir (1/2 part), yeast and sugar. Leave in a warm place for 15-30 minutes. When the yeast "comes to life", the second part of kefir, sugar, salt, flour, butter are added to the dough and the batter is kneaded. Before baking, it should stand for another 15 minutes, and then you can fry the pancakes in the same way as in our recipe. They are super fluffy and soft. These pancakes are perfect for any filling.

Write to us if you liked the pancakes according to my recipe. Perhaps you would like to correct or add something to the recipe. We will be glad to receive your letters. I wish everyone happiness.

Many people believe that making delicious pancakes is only possible with milk. But if you try the dish according to the recipes below, you can be sure that a hearty and delicious dish can be cooked on water from yeast dough.

In addition, some people are lactose intolerant, which is found in dairy products. But they do not have to give up baking, because you can use the recipe without using milk.

So, let's look at several ways to prepare a yeast dough dish.

Thin pancakes can be served with meat filling, sour cream or sweet ingredients. For cooking, you need simple and affordable products.

We will prepare them using dry yeast.

Ingredients:

400 g of premium flour.
750 ml boiled or filtered water.
6 g dry yeast.
150 g white sugar.
1 chicken egg.
2 tbsp sunflower oil.
0.25 tsp salt.

Cooking

In order not to be distracted during the cooking process, prepare all the necessary products in advance, in the indicated quantity.

Then weigh and measure the ingredients. Break the chicken egg into a regular glass and beat it thoroughly with a fork.

Now you can start preparing the test. First you need to heat the water to about 35 degrees, add dry yeast to it, then stir thoroughly until completely dissolved.

Then add edible salt and granulated sugar to the liquid. You need to stir for several minutes so that all the crystals dissolve in the liquid.

At the next stage, send a beaten chicken egg to the container with the ingredients. For baking, it is best to use country eggs.

Measure out 400 g of first-class flour. Flour for baking pancakes appears on store shelves at a reduced cost. But be careful, as many manufacturers know that it is in special demand before the holiday, so they offer a low quality product.

Using a sieve, sift the wheat flour with the rest of the ingredients directly into the pan.

Knead the dough with a kitchen whisk. And if you have a mixer, then it is better to use it to speed up the process. As a result of kneading, you should get a fairly liquid mass. And rightly so, it is the dough of this consistency that is necessary for the preparation of thin products.

Lastly, be sure to add a little vegetable oil. Without it, pancakes can burn, even if the pan is pre-lubricated.

The dough is kneaded, now you need to put it in a warm place for a couple of hours and go up to it a couple of times to knead it thoroughly.

After an hour, the cooked mass will have to rise slightly, it must be stirred well and left.

Wait another hour, after that you can start cooking pancakes.

Before proceeding with the direct preparation of the dish, it is recommended to add quite a bit of boiling water to the dough, 4 tablespoons are enough.

It is best to bake pancakes in a separate pan, in which nothing else is cooked. The surface must first be greased with a piece of lard or vegetable oil.

Pour the prepared mass into a frying pan, fry on both sides until a ruddy color appears.

Thin pancakes are ready. You can immediately serve them with tea with sour cream or jam. They can also be stuffed with meat, cottage cheese, caviar, fish, mushrooms and other products.

Thick fluffy yeast pancakes in water and milk (step by step recipe)

Some people prefer thick and fluffy pancakes. And as experience shows, it turns out to be much easier to cook them than thin openwork pancakes with holes. Therefore, many people give their preference to them. And an example of this are, which are becoming more and more popular every year.

Both our products and American analogues can be eaten with jam, sour cream, syrup or natural honey. It is important to note that in such pancakes it will not be possible to wrap the filling.

Ingredients:

500 ml fresh milk.
200 ml warm water.
500 gr wheat flour.
25 g live yeast (or 8 g dry).
2 tbsp. tablespoons of melted butter.
1 large village egg.
1 teaspoon salt

Cooking process:

Warm up the water to 35-39 degrees. Pour it into a container, then add the yeast, after which the mixture is thoroughly mixed.

Send 250 g of sifted flour to a container with diluted yeast.

Mix the mass thoroughly. Then cover the basin with a towel and put it in a warm place for 30-45 minutes.

After the specified time, the dough will come up.

Now separate the white from the yolk. In a separate bowl, beat the yolk with sugar and table salt.

Add the butter to the yolk, which must be melted in advance in a water bath.

Add the prepared mixture to the dough and mix thoroughly.

Sift the rest of the flour and pour it into the bowl with the dough. Mix with a mixer.

The mixture should be fairly thick. Then heat the milk to 80 degrees, you do not need to bring it to a boil, then pour it into a bowl.

Send the dough to a warm and dry place for another 40 minutes. After that, add protein to it and stir again. Set aside the mass for another 15 minutes so that it finally fits.

Now you can start the process of making pancakes. Lubricate the pan with oil, especially for the first pancake, and pour out a portion of the dough with a ladle.

Allow it to lightly brown and then flip over to the other side. Fry the pancakes on low heat, otherwise they may burn.

Lubricate the finished dish with melted butter.

Lush pancakes can be smeared with sour cream and sprinkled with powdered sugar. Serve while they are hot. Enjoy your meal!

How to make delicious dough with water, yeast and eggs

If you do not have milk, but there is yeast, then you can knead the dough in water. And finished products with this method of kneading will not yield to their "dairy" counterparts.

But since yeast is used in the recipe, it will take a little more time to knead and approach the dough than for the usual version.

Ingredients:

600 ml of boiled water.
200 gr flour.
3 eggs.
1 st. a spoonful of vegetable oil.
1 teaspoon of dry yeast.
salt to taste.
spices as desired.

Step by step preparation:

Prepare a deep bowl. Break eggs into it and add filtered water at room temperature. Add sugar and salt.

Mix the contents of the bowl into a homogeneous mixture. You can use both a whisk and a mixer for this.

Sift flour of the highest grade through a sieve, it is better to do this 2-3 times for its better saturation with oxygen. Gradually add it to the egg mixture, while constantly stirring the contents with a whisk. You should get a homogeneous mass without lumps.

Mix the yeast with warm water and let it stand for 30-40 minutes.

After about half an hour, the dissolved yeast will need to be added to the dough. At the same time, do not forget to constantly stir the mass. Cover the bowl with the dough with a towel and put it in a warm place for another 30 minutes. After the specified time, add a little vegetable oil.

For baking pancakes, it is best to use a small cast-iron pan with a thick bottom and sides. The surface of the pan should be oiled, especially before the first pour. In this case, the product will not burn and it will be easy to turn it over to the other side.

Stir the dough occasionally, as the flour may settle down. And in this case, the first pancakes will turn out thin, and the last ones will be thick.

Delicious pancakes are ready. Serve them warm with your favorite foods and hot tea or milk.

Lean pancakes on the water without eggs

If you watch the calorie content of your diet, but cannot deny yourself pancakes, then you can cook them on water without using chicken eggs.

And also such a recipe can be used during Lent.

Ingredients:

450 ml of water.
250 g of premium flour.
2 tablespoons of semolina.
5 tablespoons of sunflower oil.
1 pinch of soda.
2 tablespoons of white sugar.
A small amount of 9% table vinegar.

Cooking:

Such a dough for lean pancakes can be prepared by any hostess, even without a certain experience. To do this, you need to place soda in the mixing bowl, which is first quenched with table vinegar. Also add salt and sugar. Then pour in boiled or filtered water.

Heat the resulting mixture a little so that the sugar and salt crystals are completely dissolved. Then add refined vegetable oil.

Gradually add the flour sifted through a sieve to the resulting mixture, while not forgetting to stir the mass. For kneading, it is better to use a whisk or a mixer.

If desired, you can add semolina or oatmeal to the ingredients.

To prepare very thin pancakes, you need to prepare enough batter. For thick pancakes, add more flour accordingly. Make sure that no lumps form during mixing. But if this suddenly happened, then give the test the opportunity to stand for 20 - 30 minutes, they will all disperse.

But after standing, mix the mixture again with a mixer.

Heat up a frying pan and grease it with vegetable oil. Pour a portion of the dough and spread it evenly over the entire surface. Then fry on both sides until a beautiful blush appears.

Ready-made lean pancakes can be served with both sweet and savory fillings. They will be equally tasty, with sour cream, with honey, with jam or condensed milk, as well as with mushrooms and fish.

Take note of this recipe, you may someday come in handy.

Video on how to cook perforated lean pancakes from yeast dough with soda

There is nothing difficult in preparing these delicious little “suns”. And here is another recipe where we will use both yeast and soda. And the products will turn out simply with a huge number of small holes.

This is such a simple and interesting recipe. And what beautiful products!

As you can see, the recipes for making pancakes are quite simple, so you should not have any difficulties. You can always change the recipe slightly if you wish. Especially when you have many options for their preparation.

So milk can be easily replaced with kefir, or water, or sour milk. You can cook with yogurt, and even with sour fruit juice.

After all, the main thing in cooking any pancakes is the mood! When it is good, then these solar products turn out to be ruddy, beautiful and very tasty. And therefore, I want to wish you that your mood is always on top. Bake small sun-like products, either thin or plump.

Enjoy your meal!