A recipe for very fluffy pancakes. The dough is for low-fat pancakes so as not to absorb oil. Kefir pancakes

Fluffy pancakes — general principles and cooking methods

Pancakes have long been considered delicious and hearty food. They are served for breakfast and as a dessert for lunch or dinner. Some bake pancakes exclusively with yeast, believing that this is the only way to make truly fluffy pancakes. However, their preparation requires a certain amount of time, because these pancakes turn out fluffy because their dough rises thanks to yeast. That's why many people prefer other recipes fluffy pancakes, faster cooking.

For example, wonderful fluffy pancakes can be made from kefir or yogurt dough. They cook very quickly, and turn out no worse than yeast ones. Another option for fluffy pancakes is pancakes made from dough prepared with soda or baking powder. In this case, the secret of fluffiness is that when using these components, carbon dioxide is released, and the dough also rises. In a word, the principle of preparing lush pancakes is always the same - cook magnificent test, capable of “breathing” and rising. Only then, as in the case of yeast dough, will the pancakes turn out to be truly fluffy and remain so not only in the pan, but also on the table.

Lush pancakes - food preparation

To obtain fluffy pancakes, the quality of flour is of great importance. At the same time, it must be sifted at least 3 times so that the flour is saturated with oxygen and our pancakes rise better.

The fat content of kefir or yogurt, which we will use in recipes, of great importance no, there are no any for these products special requirements. However, some housewives argue that, than kefir is more acidic or yogurt, the more fluffy and tastier the pancakes turn out.

Lush pancakes - the best recipes

Recipe 1: Fluffy buttermilk pancakes with raisins

They say that the fluffiest pancakes are made with yogurt. By adding raisins to the dough, you will get a very tasty and nutritious sweet dish. If desired, raisins can be replaced with dried apricots, apples or any other fruit to your liking.

Ingredients:

200 gr. curdled milk or kefir;
200 gr. flour;
1 egg;
50 gr. Sahara;
100 gr. raisins;
rast. oil for frying.

Cooking method:

1. Pour the yogurt or kefir into a saucepan or bowl (it is better to take a deep and comfortable one to prevent the dough from splashing around the sides). Beat in the egg and add vanillin, stir everything well.

2. Wash the raisins well and soak for about half an hour. Then, after draining the water, dry it with a paper towel.

3. Add flour to the bowl and knead the dough. Then, continuing to knead, add the raisins there. We should get such a thick dough that we can spoon it into the pan.

4. Having warmed up the frying pan well with sunflower oil, bake our pancakes in it until they become golden brown.
Serve with sour cream.

Recipe 2: Lush pancakes with cottage cheese and cheese

Having made pancakes with cheese filling, we will get very tasty and original dish. Although, if there is no cheese for filling, these pancakes themselves curd dough They always come out consistently tasty and fluffy.

Ingredients:

200 gr. cottage cheese;
150 gr. kefir;
2 eggs;
100 gr. flour;
150 gr. cheese;
2 cloves of garlic;
50 gr. sour cream;
0.5 tsp. soda;
salt and dill to taste.

Cooking method:

1. For the filling, grate the cheese onto fine grater, chop the garlic and finely chop the dill. Add sour cream and mix everything. The filling should be very thick.

2. For the dough, mix flour with eggs, cottage cheese, kefir and soda with a mixer. So that when frying the pancakes absorb less oil, it is better to take the ingredients for the dough not from the refrigerator, but room temperature. As a result, we should also have a thick dough.

3. Having warmed up the frying pan well, pour vegetable oil into it and put the dough on it with a spoon, on top of each portion of which we put the filling, and again the dough on top. Then fry like regular pancakes.

Recipe 3: Fluffy kefir pancakes without eggs

Some people think that the more eggs you put in the pancakes, the more fluffy they will turn out. In fact, once you try to make these fluffy pancakes without eggs at all, you'll realize that the secret to fluffiness isn't the eggs at all. And what? Try to guess by preparing these fluffy, soft and very delicious pancakes.

Ingredients:

200 gr. kefir;
200 gr. flour;
50 gr. Sahara;
30 gr. rast. butter in dough;
1 tsp. soda;
rast. oil for frying.

Cooking method:

1. Mix kefir with salt and sugar in a deep bowl, add flour and soda. The amount of flour in the recipe is approximate; it is determined by the thickness of kefir and the quality of the flour. Quickly knead the ingredients into a dough, avoiding the appearance of lumps. It is better to do this with a whisk or fork.

2. Having received the dough as thick as sour cream, put a frying pan on the fire with vegetable oil so that it warms up well. It is better to take a frying pan with a thick bottom. When it is ready for baking pancakes, add vegetable oil to the dough, mix quickly and begin to place small pancakes in the pan. Fry them over low heat, covering the pan with a lid.

Lush pancakes - useful tips experienced chefs

Lush pancakes without yeast can only be obtained from a fairly thick dough. It should resemble in its consistency very thick sour cream.

If you are used to frying with a small amount of oil or no fat at all, for example, in a non-stick frying pan, then you are better off opting for thin pancakes. Real fluffy pancakes can only be prepared in sufficient quantity vegetable oil, otherwise they will not bake and will also burn. As an option, you can try using an oven for these purposes.

Some chefs also recommend the following. If you are preparing fluffy pancakes with soda, then it should be placed in the dough at the beginning of cooking, adding citric acid diluted with water at the end (a third of a teaspoon of acid per 1 tablespoon of water). When the dissolved lemon acid, you can no longer add flour to it so that the pancakes do not settle, then they will turn out no worse than yeast ones.

Pancakes are one of the most popular dishes we have. This is a great breakfast, snack, and even for dessert. delicious jam they will fit. And how many sweet and savory options there are, with various fillings- can't count!

There are cooking options from yeast dough. But today “Super Chef” will tell you how to achieve incredible fluffiness of pancakes mixed with kefir or yogurt.

Let's look at the secrets of making fluffy and delicious pancakes.

Secret #1: flour

To make the pancakes more fluffy, it is recommended to use wheat flour premium. IN various variations They also add additional corn, buckwheat, semolina, etc. To make the pancakes fluffy, you must sift the flour, or better yet, 2 times. By doing this we enrich it with oxygen, so the pancakes turn out more airy.

Secret No. 2: dough consistency

The most important indicator of the fluffiness of pancakes is the consistency of the dough. It should be homogeneous, without lumps, not just thick, but not dripping, but falling off the spoon. It should not spread in the pan.

Secret No. 3: food temperature

To prepare pancakes, use non-cold products. If you plan to bake pancakes, it is recommended to remove kefir and eggs from the refrigerator in advance. Because cold kefir reacts worse with soda.

Secret No. 4: “rested dough”

After you have kneaded the dough, you need to leave it to “rest” for 15 - 20 minutes. This will allow the gluten of the flour to swell, and the dough will become more elastic, and the soda will better react with kefir. As a result, the pancakes will turn out more fluffy.

Secret #5: Improve the Aroma

The presence of a more pronounced aroma makes the pancakes even more appetizing and tastier. Therefore, you can add vanillin to them if you bake sweet ones, and finely chopped herbs if you bake salty ones.

Secret #6: Additives and Fillers

In order to experiment with taste, you can add various fillings: apples, berries, raisins, chopped meat, sausage. But I recommend chopping everything very finely and adding too much, otherwise the heavy filling may affect the fluffiness of the pancakes.

Secret #7: Using Utensils

When kneading the dough, it is better to use a deep bowl and a whisk to mix the dough as well as possible. Of course, you can use other types of utensils, but you will have to put in more effort to achieve a uniform dough. When frying pancakes, use a thick-walled frying pan that cooks well and evenly over the entire surface. Frying pans with thin bottoms do not retain the overall temperature as well. The pancakes may burn on one side, but remain damp on the other, and they won’t have enough temperature to rise well.

Secret #8: the frying process

First you need to warm up a dry frying pan well, only then pour in vegetable oil. After the oil has reached its temperature, pour in the dough with a spoon. To check if the oil is hot, drop a drop of dough in one edge; if bubbles appear around the dough, then it’s ready. Try to keep a distance between each pancake so that they do not stick together; when you separate them, tugging may cause the dough to sag a little.

Lush pancakes

The recipe for universal pancakes can be used as for regular ones. fluffy pancakes, and with various fillings and toppings. They are prepared very easily and quickly.

Ingredients:

kefir - 2 glasses;
flour - 500 grams (guide by the consistency of the dough, but it should be thick and not dripping from a spoon);
eggs - 1 - 2 pieces;
soda - 1 teaspoon;
sugar - 2 tablespoons;
salt - a pinch;
sunflower oil for frying.

The pancakes are fluffy. Step by step recipe

Add sugar, soda and salt to kefir at room temperature, mix well. If the reaction to kefir is sluggish, then add a drop of vinegar.
Gradually add sifted flour, stirring constantly.
Lightly beat the egg and pour it into the dough, mix well. At this stage, you can add various fillings (apples, berries, fruits, etc.)
Cover cling film and leave the dough to “rest” for 15 - 20 minutes at room temperature.
Heat a frying pan, add oil, fry the pancakes on both sides until golden brown.

Lush kefir pancakes are ready! Serve them with sour cream, any jams, creams, honey and enjoy the delicious taste! Cooking deliciously is easy and simple, following the tips on “Super Chef”! IN next time Please your loved ones with equally delicious pancakes on the water.

Pancakes cooked with kefir are quite filling and tasty breakfast. They can be eaten on their own or mixed with cottage cheese, jam, and jam. Many housewives practice adding apples or zucchini to the dough, resulting in a universal lunch for all family members. Lush pancakes can be made with the addition of yeast, but there are recipes without it. Let's talk about the intricacies of cooking.

At the core delicious products The dough is made from quality flour, so take care of it first. Sift 3-5 times to saturate with oxygen. As a result, the dough will rise quickly and evenly, and the pancakes will turn out fluffy. They often prepare for wheat based, but you can combine several types of flour (corn, oat, wheat, rye, buckwheat, etc.).
Before the main manipulations, make sure that all products used to prepare pancakes are at the same temperature. This does not apply to eggs; they need to be beaten cold to make the final dish more fluffy.
If your goal is to cook pancakes for kefir base tender and fluffy, then make the dough correctly. The consistency should resemble thick sour cream so that the final product does not spread in the pan.
Depending on the taste and aroma of the pancake you want, you can add additional ingredients. Finely chop the dill or add dried apricots, vanillin, raisins, and fruit. Additional components that are too liquid will not work.
The fat content of kefir directly affects the final result. The fatter it is, the better for you. It is also advisable to buy home product, sour, as natural as possible.
The pancake dough should sit for a while. After kneading, wait about half an hour, sending the container with the contents to a warm place. After infusion, the dough does not need to be stirred again; proceed to frying immediately.

Pancakes using classical technology

granulated sugar - 25-40 gr.
sifted flour - 700 gr.
egg - 1 pc.
vanilla sugar- at the discretion of
sour kefir - 0.5 l.
salt - to taste
baking powder - 1 sachet

Break the cooled egg into a bowl and work with a whisk (mixer) to get a thick foam. Add a little salt, one pinch will be enough. Add granulated sugar in the amount according to the recipe, beat again.
Pour kefir into a saucepan, place on the stove, simmer until boiling (temperature approximately 90 degrees). Stir the contents while simmering.
When fermented milk product starts to curl into flakes, add vanilla sugar (optional) and slowly add flour in small portions (not all).
Now cool the contents in the saucepan, pour into a container with eggs, sugar, and salt. Mix vigorously, avoiding the egg mass from curdling. Add the remaining flour, add baking powder.
Stir the mixture until small bubbles begin to appear vigorously. In the end, the dough will turn out thick, it will not fall off the spoon, but will only drain slowly.
You don’t need to send all the flour at once, add 400 grams, then, if necessary, the rest until you achieve the desired consistency. After cooking, let the dough sit in a warm place for half an hour and start frying.
Pour olive or sunflower oil into a frying pan, spread the dough with a tablespoon, it’s more convenient. Reduce the heat to medium and allow the pancake to brown on one side.
When bubbles appear at the top of the batter, flip the pancake over. Turn on the burner to a mark between minimum and medium, cover the frying pan with a lid, wait 2 minutes.
That's it, the first portion is ready. Place it on paper towels so that all the fat is absorbed. If necessary, add oil to the pan and start frying the second portion.

Yeast pancakes

kefir - 1 l.
sifted flour - 750 gr.
granulated sugar - 50 gr.
salt - 3 gr.
yeast - 25 gr.
chicken egg - 2 pcs.

Pour kefir into suitable container and heat to 50 degrees, add yeast, granulated sugar and salt. Leave the mixture for 10 minutes to infuse.
Now beat the eggs. Send them into the kefir mass when it has cooled a little. Sift the flour 4 times, add it in small portions and beat at the same time.
When the dough reaches the desired homogeneity, let it rise for half an hour. Heat a frying pan with vegetable oil, add the dough with a tablespoon.
First, the pancakes are fried for 2 minutes on one side at medium power, then turned over and simmered for another 2 minutes under the lid. Finally, place them on a paper towel to remove any grease.

granulated sugar - 50 gr.
natural kefir, sour - 250 ml.
premium flour - 220 gr.
baking soda - 15 gr.
vegetable oil (in dough) - 30 ml.

It is a mistake to believe that lush pancakes are obtained only with the addition of eggs. If you don't have them, consider this recipe. First you need to prepare all the ingredients for the dough.
Take a container in which you will mix and beat the ingredients. Mix kefir with granulated sugar, butter and salt in this bowl, beat thoroughly.
To make the pancakes really fluffy, you need to sift the flour 5 times. Then it is introduced in small parts, mixed with soda. At the same time, all components are whipped.
The amount of flour indicated in the recipe is approximate. You can increase or decrease it to get a thicker consistency. It should fall slowly from the spoon and not run off like water.
Break up the ingredients to eliminate any lumps. Start frying by heating a frying pan with oil. Drop the dough by the tablespoon and fry in a hot frying pan for 2 minutes.
Then turn the pancakes over and simmer over medium heat for another 1.5-2 minutes. Place on a plate lined with paper napkins.

Curd pancakes

cottage cheese - 240 gr.
kefir - 460 ml.
egg - 2 pcs.
baking powder - 15 gr.
sugar - 60 gr.
flour - 750 gr.
vegetable oil - for frying

Mix kefir and baking powder in a cup. If a violent reaction is not observed, add a little more of the bulk composition and a small amount of baking soda. At the same time, separate the yolks from the whites and add a pinch of salt to the latter.
Beat the whites until they form thick foam. For convenience, use a mixer. Combine the yolks with granulated sugar and mix thoroughly until white homogeneous mass. Combine the last mixture with cottage cheese. Add kefir to the same mixture.
Knead the mixture and gradually add flour. The result should be a thick dough. At the end, start adding the protein mixture. Next you can start frying. curd pancakes. Don't forget to use vegetable oil.
Heat the pan with sunflower product, scoop big spoon dough and send to fry. Turn pancakes regularly. Flour product It will turn out quite fluffy and aromatic. Pancakes go great with jam.

flour - 200 gr.
granulated sugar - 40 gr.
kefir - 250 ml.
zucchini - 1 pc.
soda - 5 gr.
salt - 6 gr.
eggs - 2 pcs.
vegetable oil - in fact

To prepare the raw materials, use a bowl of a suitable size. Combine baking soda and chicken eggs, stir thoroughly.
Wash the zucchini and remove the skin and seeds. Grind the vegetable on a coarse grater. Add the finished mixture to the egg mixture. Mix the ingredients thoroughly.
Gradually add flour and remaining ingredients. Knead the products until a homogeneous mixture is formed. Next, you can start frying the pancakes.

Apple fritters

kefir - 0.5 l.
egg - 3 pcs.
sour apples - 2 pcs.
ground cinnamon - 4 gr.
salt - 3 gr.
baking powder - 6 gr.
flour - 320 gr.
vegetable oil - 95 ml.
granulated sugar - 110 gr.

Use a suitable size cup and grind the eggs with granulated sugar in it. After this, stir in kefir. The result should be a homogeneous mass.
Keep stirring and gradually add baking powder with sifted flour. The composition should not contain lumps.
Wash the apples, peel and core them. Chop the pulp into small slices. Add the fruit to the dough and mix thoroughly.
Add cinnamon powder. Heat the oil in a frying pan and proceed to direct frying. It is recommended to carry out the procedure over medium heat.

Pumpkin pancakes

pumpkin pulp - 240 gr.
kefir - 230 ml.
egg - 1 pc.
flour - 140 gr.
salt - to taste
vegetable oil - for frying

Before you start making pancakes, you need to prepare the pumpkin. Remove the peel and seeds, leaving only the pulp. Grind the raw materials on a coarse grater.
Combine pumpkin with egg, salt and kefir. At the very end, add flour and stir. No lumps should form in the mass.
Heat a frying pan with vegetable oil and begin the frying process. Turn the pancakes over after one side is golden brown.

Pancakes are prepared quite simply. If you haven't tried to fry such a delicacy before, it's worth a try. Make your household happy unique recipes. Pancakes can be prepared with different products, show your imagination and add something new to the recipe. The delicacy goes well with sauces and fruit jams. Pancakes are equally delicious hot or cold.

Video: the simplest recipe for fluffy kefir pancakes

Curvy and soft pancakes are a very tasty culinary product available in kitchens different nations, known to many from early childhood. But not many lovers of this flour miracle know how to prepare pancakes correctly so that they do not turn out flat and tight.

How to cook fluffy and delicious pancakes with milk?

Due to the simplicity and speed of preparation, milk pancakes are ideal option breakfast or snack for the whole family.

To complete the recipe you will need:

milk – 250 ml;
flour – 400 g;
egg – 1 pc.;
sugar – 50 g;
soda – 5 g;
vinegar 9% – 15 ml;
sunflower oil – 50 ml;
salt - a pinch.

To get fluffy pancakes:

Vinegar is added to a glass of milk, after which the milk is left for 5 minutes to sour.
Beaten egg and vegetable oil are added to the sour milk.
In a separate container, mix the bulk ingredients: flour, soda, salt and sugar.
While the frying pan with oil is heating up, the liquid mixture is poured into the solid mixture, after which everything is thoroughly mixed until a dough of homogeneous consistency is obtained.
The dough is laid out with a tablespoon.
The pancakes are baked first on one side until bubbles form on top, then turned over.

Advice! The heating of the stove should be adjusted depending on the thickness of the bottom of the pan: to obtain fluffiness, the pancakes should be cooked by baking from the inside.

Yeast recipe

Making pancakes with yeast is no more difficult than making pancakes with kefir. But unlike the latter, they turn out truly airy with minimal fat content. The products go well with a variety of jams and preserves.

With live yeast

A flavorful dish that can be easily prepared from the following food set:

milk – 250 ml;
flour – 250 g;
fresh yeast – 20 g;
sugar – 50 g;
sunflower oil – 75 ml;
salt - a pinch.

After preparing the products:

Yeast and ½ sugar are diluted in ¼ milk, after which the liquid is infused for ¼ hour.
The remaining milk and vegetable oil are poured into the pre-salted mixture.
Then, with constant stirring, add flour and remaining sugar in portions.
Not cool, but not either batter left for 1 hour.
After rising, the dough is mixed well and spooned onto a preheated frying pan.
Fry for 3-4 minutes on each side until done.

Advice! To ensure that those with a sweet tooth like the pancakes, you can add another tablespoon of sugar when kneading the dough.

With dry yeast

Another equally simple way to prepare yeast pancakes using a dry product, for 3 servings you will need:

milk – 250 ml;
flour – 500 g;
dry yeast – 4-6 g;
eggs – 1 pc.;
sugar – 50 g;
sunflower oil – 50 ml;
salt - a pinch.

During preparation:

Dry yeast is diluted in a bowl with warm milk.
Flour is poured in there with constant stirring.
After obtaining a homogeneous consistency, the dough is covered with a waffle towel and left on the table for half an hour.
At this time, an egg mixture is prepared from salt, ¼ sugar, eggs and ½ butter.
After rising, the dough is knocked out with a spatula and mixed with the egg mixture.
The dough is restrained for ¼ hour, after which, without stirring, it is spooned into a frying pan with heated oil for frying.

Lenten yeast pancakes

For Orthodox people who try to live according to church canons, observing holidays and fasts, excellent option will be cooking lean pancakes based on yeast.

A cook who decides to try a Lenten recipe will need:

water – 400 ml;
flour – 500 g;
dry yeast – 5 g;
sugar – 50 g;
sunflower oil (for frying) – 120 ml;
salt - a pinch.

To diversify your Lenten menu with delicious pancakes, perfect for a cup of aromatic herbal tea:

Mix in a deep bowl solid ingredients: flour, salt, sugar and yeast.
Water at room temperature is poured into the container.
The mass is well kneaded until the consistency of thick sour cream.
The dishes are covered with a cloth or polyethylene and left warm for an hour and a half - to speed up the process, the container can be placed in a sink filled with warm water.
After almost doubling the volume of the dough, place a frying pan with vegetable oil on the fire.
The dough is scooped out with a tablespoon and placed in a frying pan, where it is fried on one side under a closed lid.
After turning the pancake over, the lid does not close.

Important! When the dough has risen, do not stir it, which will allow the bubbles inside to remain and give finished product splendor and airiness.

With sour milk

Sour milk ensures the production of fluffy pancakes without the use of yeast, which speeds up the cooking process and makes it possible to serve tea with wonderful aromatic products to unexpected guests.

To do this you will need to have the following components on hand:

sour milk – 500 ml;
flour – 250 g;
egg – 2 pcs.;
sugar – 50 g;
soda – ½ teaspoon;
salt - a pinch.

When preparing:

The crushed milk is mixed with eggs, sugar, soda and salt using a whisk or blender.
Flour is gradually mixed into the prepared mixture until a homogeneous consistency is obtained, reminiscent of sour cream in thickness.
The container with the kneaded dough, covered with a towel, is placed in a bowl of warm water.
After 15 minutes, the dough is placed using a tablespoon into a frying pan with hot oil, where it is fried on both sides until fully cooked.

On kefir

Lush pancakes made with kefir turn out no worse than with sour milk. Using a set of products from basic recipe By replacing only milk with kefir, you can achieve special softness and fluffiness, which is preserved after frying when served on plates.

When preparing, you should use the following scheme:

Kefir is taken out of the refrigerator in advance.
After the fermented milk product is warmed, it is mixed with egg, sugar and salt.
In a separate bowl, mix flour and soda, after which the flour mixture is mixed into the previously obtained liquid.
The dough is thoroughly kneaded until smooth, so that there are no lumps left.
After half an hour, when bubbles form on the surface of the dough, a frying pan is placed on the stove.
Spoon the dough into the heated oil.
Pancakes are fried on both sides over medium heat.

No added eggs

Hearty pancakes will appeal to people with allergies to egg product or students who don’t have eggs on hand. However, when using such a recipe, it would be disingenuous to claim that they taste qualities not inferior culinary products cooked with eggs.

To remember your student years you will need:

milk – 300 ml;
flour – 200 g;
sugar – 50 g;
soda – ½ teaspoon;
salt - a pinch;

To prepare pancakes with a golden brown crust:

Mix in a bowl bulk products: flour, sugar, soda and salt.
In a container with flour mixture milk brought to a boil is poured in in a thin stream, after which the dough is thoroughly kneaded until a stiff consistency similar to mashed potatoes is obtained.
The dough is spooned onto a heated frying pan or in the form of pre-formed pancakes.
The products are fried over low heat with the lid closed so that the inside does not remain raw.

How to cook with water?

A delicious option for budget pancakes, for the preparation of which you will need a minimum set of ingredients:

water – 500 ml;
flour – 700-750 g;
egg – 2 pcs.;
sugar – 50 g;
soda – ½ teaspoon;
citric acid – ½ teaspoon;
salt - a pinch;
Sunflower oil - for frying.

To cook pancakes with water:

Eggs are beaten into a container with warm water, salt, granulated sugar and citric acid are added, after which everything is thoroughly beaten using a mixer or blender.
Then soda and flour are added in parts.
The dough is kneaded until smooth and thick with sour cream.

To enjoy this hearty dish, you will need to purchase:

kefir – 250 ml;
flour – 100 g;
egg – 2 pcs.;
sugar – 50 g;
hard cheese – 50-70 g;
cottage cheese -80-90 g;
salt - a pinch;
Sunflower oil - for frying.

When preparing:

Eggs are beaten with granulated sugar.
IN egg mixture cottage cheese is added, after which everything is thoroughly mixed until smooth.
The curd mass is salted and mixed with grated cheese.
At the final stage, flour is added to the mass.
After obtaining thickness sour cream product The dough is spooned into a heated frying pan with vegetable oil, where it is fried until golden crust on both sides.

Advice! Salty lovers can reduce the amount granulated sugar and add more salt to the dough. Salty pancakes with sour cream turn out great a separate dish for a full breakfast, afternoon snack or dinner.

Thus, there are many recipes for lush and very delicious pancakes, with which every cook can experiment according to his desire and taste preferences.

Hearty and tasty pancakes are loved by both children and adults. There are many recipes for making pancakes, everyone can choose according to their taste. Today we will prepare fluffy kefir pancakes on a quick fix. To make your pancakes fluffy, you need to follow some simple tips.

But let’s not talk for a long time, but let’s get down to cooking. We will prepare the ingredients for making quick and tasty fluffy kefir pancakes according to the list; they are the simplest. Glass - 200 ml.

We will need the kefir warm, warm it on the stove or in the microwave. In the meantime, break the egg into a bowl, add sugar, mix.

Add salt and soda to warm kefir.

Pour kefir, salt and soda into the egg mixture. Soda instantly reacts with the acidic environment of kefir.

Mix well and sift the flour into a bowl. I recommend not adding all the flour at once; you may need a little less, since the properties of flour vary. And the size of the egg matters. I have a choice egg weighing 65 g.

This is the thick dough we got.

Let it sit for 5 minutes while we heat a frying pan with vegetable oil. Spoon out the dough (I used a dessert spoon). The heat should be medium so that the pancakes have time to bake. Cover the pan with a lid. Turn over to the other side and fry the pancakes without a lid for 3-4 minutes.

Lush kefir pancakes prepared in haste are ready for tasting, quickly take out the jam, sour cream or condensed milk and invite your family to help themselves.