Lush pancakes with kefir and water recipe. Lush pancakes with kefir - the best recipes. Pancakes made with kefir and yeast without eggs

Hearty and tasty pancakes are loved by both children and adults. There are many recipes for making pancakes, everyone can choose according to their taste. Today we’ll whip up fluffy kefir pancakes. To make your pancakes fluffy, you need to follow some simple tips.

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

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

Add salt and soda to warm kefir.

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

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

This is the thick dough we got.

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

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

It would seem like a simple dish: I made the dough and baked a mountain of golden brown pancakes. But for some reason, some people get perfect fluffy kefir pancakes, while others have the dough spreading into thin flat cakes. Tips and secrets from Plyushkin will help you prepare fluffy kefir pancakes, this is the best recipe with step-by-step photos and detailed instructions. Once upon a time, I also didn’t succeed in everything right away, but if you have tips and a proven recipe, cooking is much easier. And the result is as expected - delicious fluffy pancakes for breakfast and, as a bonus, a great mood for the whole day.

You can add cinnamon, vanilla or a pinch of nutmeg to the recipe for kefir pancakes for flavor. If you like it sweeter, add a spoonful of sugar and a little more flour so that the consistency of the dough is thick.

Ingredients

To make fluffy kefir pancakes you will need:

kefir 1% liquid – 250 ml;
wheat flour – 260 g (or 2 faceted glasses);
granulated sugar - 2 tbsp. l;
fine salt - a pinch;
egg – 1 pc.
soda – 1 tsp. without top;
vinegar 6 or 9% – 1 tbsp. l;
sunflower oil for frying.

How to cook lush pancakes with kefir

We take a deep bowl, convenient for whipping and mixing. Break one egg, add sugar and salt. I like kefir pancakes a little sweet, you can make them sweeter. Don't forget about salt, without it the pancakes will be bland.

Working vigorously with a whisk, beat the ingredients into a single mass with foam bubbles. Pour in kefir. It is advisable to warm it up a little in the microwave or on the stove, make it warm.

Sift the flour and add in portions to the kefir-egg mixture. I first add one glass of flour. I stir thoroughly so that there are no lumps.

Advice. Do not add flour to the dough for kefir pancakes all at once, but in two or three additions, breaking up the flour lumps each time.

I hook the dough onto a whisk or spoon. I look at the thickness - it will be approximately like thick cream or sour cream. But this flour is not enough; fluffy pancakes will be obtained only from thick dough, and from this they will be flat.

I continue to add flour, after each portion I knead the pancake dough until smooth. This makes it easier to achieve the ideal consistency for fluffy kefir pancakes. This time I used exactly two glasses of flour (glass volume 250 ml), the dough became thick, in the photo you can see how it stretches behind the whisk. You should get the same thing. But I want to clarify - the flour is different, sometimes there is 150 grams in a faceted glass, so it’s better to focus on the thickness.

Since we are preparing fluffy pancakes with kefir without yeast, the dough needs to be fluffed so that it becomes light and the pancakes rise well. I add soda and always quench it with vinegar. You need to pour the powder into a bowl and add vinegar. Wait until it stops bubbling and pour into the dough. However, if the soda taste doesn’t bother you, you can add soda along with the flour.

After adding soda, the dough will remain thick, but will become lighter and more fluffy and viscous. Look, it seems to separate from the walls of the dish when stirring, the spoon turns in it easily, without effort.

Place the frying pan with oil on high heat and heat for about a minute. Reduce heat to medium. We pry the dough with a tablespoon, pressing it against the side of the bowl, as if separating the desired portion. Tilt the spout down over the frying pan and push the dough with your finger so that it forms a round lump in the oil. Fry the pancakes until bubbles and holes begin to appear on top, and a golden blush appears on the bottom.

Advice. Use a large frying pan to fry the pancakes, heat it well and add enough oil. You won't get fluffy pancakes when it's cold.

Use two forks or insert a spatula. Turn it over. As soon as you turn it over, the pancakes will immediately become very fluffy, growing two to three times in size. Try not to overcook, the second side cooks quickly. It will brown in a minute and you can remove the pancakes to a plate. If necessary, add oil and continue frying the next portion of pancakes.

Serve the ruddy fluffy kefir pancakes hot. With sour cream, condensed milk, jam - whatever you like.

Well, as always, for those who prefer to watch rather than read interesting movies

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

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

Pancakes using classical technology

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

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

Yeast pancakes

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

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

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

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

Curd pancakes

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

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

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

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

Apple fritters

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

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

Pumpkin pancakes

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

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

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

Video: the simplest recipe for fluffy kefir pancakes

Lush golden brown pancakes are a delicious breakfast for the whole family, a wonderful tea treat for unexpected guests, and a traditional and beloved dish during the Maslenitsa celebration. Not only do we constantly decorate our table during Maslenitsa, but also small plump suns - pancakes. With honey, jam, sour cream. And also with greens inside, with an apple or zucchini, with raisins or cabbage, all kinds of pancakes we prepare. But the most important thing that worries us so much is how to make the pancakes plump, fluffy and airy, with a crispy golden brown crust around the edges. The simplest and most proven are fluffy kefir pancakes, which are prepared so simply that anyone can learn.

This type of pancake is my family’s favorite. If I start baking pancakes, everyone immediately knows about it and starts looking into the kitchen when it’s ready. The delicious smell spreads throughout the house and it becomes completely impossible to resist.

The biggest problem in making fluffy pancakes has always been that they seem to deflate when frying. First, you pour thick dough into the frying pan and they seem to rise, and then you remove the finished pancakes and they become thinner before your eyes. It can be very disappointing, although no less delicious. But in the recipes that I will tell you about today, such a problem has never happened to me.

If I didn’t intend to specially prepare thin pancakes, which I sometimes do, then fluffy pancakes with kefir almost always turn out as intended.

How to cook lush pancakes with kefir - step-by-step recipe

This is a classic recipe for fluffy pancakes, the dough for which is prepared with the addition of kefir. Why has kefir become such an important component? It's very simple, thanks to the natural fermentation process in this fermented milk product, it becomes an excellent leavening agent and at the same time, its milky nature makes the dough sticky and easy to set. Pancakes and pancakes made with kefir always turn out well filled with air bubbles. Thin pancakes will therefore have holes in them, while thick pancakes will turn out porous and spongy when cracked, since all the air will remain in the form of bubbles inside. It's almost like the fluffy buns of the pancake world. Tender and airy. And cooking doesn’t take much time.

kefir - 1 glass (250 ml),
flour - 7 tablespoons,
granulated sugar - 2 tablespoons,
egg - 1 piece,
salt - 0.5 teaspoon,
baking soda - 0.5 teaspoon.

Preparation:

1. Remove the egg and kefir from the refrigerator in advance; they should not be cold. It is very good to use kefir that has already stood for a couple of days and does not have time to drink before the expiration date. Usually pancakes in this case are the real salvation of kefir.

Break an egg into a bowl.

2. Mix the egg and sugar using a fork or whisk. I don't usually use a mixer for pancakes, as it doesn't require heavily beaten eggs.

3. Add a glass of kefir to the egg and sugar in a bowl. Stir everything thoroughly with a whisk so that the kefir and egg are combined. Salt the mixture. If desired, you can add vanilla sugar or vanilla extract, then fluffy kefir pancakes will be more aromatic. But personally, I love the natural taste of pancakes.

4. Now take the flour and sift it into a bowl through a sieve or a special sifting mug. Sifted flour is much better because it clumps less and makes the dough more airy, which is what we need.

5. Stir the dough very thoroughly so that the lumps are softened and it becomes thick and homogeneous. Only after this can you add baking soda, which will start a chemical reaction with the release of gas, combining with the acid of kefir.

Some people add soda at the beginning of kneading the dough, for example, they first mix kefir with soda, rejoice at how everything bubbles up, and then add the egg and flour. This is incorrect from the point of view of the chemistry of the processes. The release of gas from soda when interacting with acid is not an endless process, it is limited in time, and if you start it too early, then by the time it is time to pour the dough into the frying pan, it will already be over and there will be a minimum of bubbles in the dough. Don't make this common mistake. Baking soda is always added at the end as a leavening agent. This is the only way you will get truly fluffy pancakes.

6. If the dough is too liquid, add more flour to it. Do this gradually, one tablespoon at a time. The dough for olai should be thick, like rich sour cream, and flow off a spoon with great difficulty. When pouring it into a frying pan, it spreads just a little, this is the second secret of the fluffiness of the pancakes.

7. Heat the frying pan thoroughly and pour in the oil. Oil allows you to get a crispy crust, if you fry without it, in a frying pan with a non-stick coating, then the pancakes will be fluffy, but without a crust, and as if velvety.

If you are not sure that the dough is thick enough, try baking one pancake first and see how it spreads, whether it is thick enough or vice versa. if something is wrong, you can add a little flour and knead the dough. Taste the pancakes; you can still add salt and sugar to the dough. Our very first pancake is always a test one.

Using a spoon or even two, form small pancakes in a frying pan. They should be no larger than the palm of your hand; usually the amount of dough that fits in a tablespoon is enough.

8. For frying pancakes, medium or slightly lower heat is best so that they have time to bake inside without burning on the outside. Once one side is nicely browned, flip the pancakes over with a spatula. The rosy ones on both sides can be removed.

Well, our fluffy kefir pancakes are ready. Look how plump and porous they turned out, real plums.

It's time to call everyone to the table before the pancakes get cold. Get out the jam and sour cream and fly! Bon appetit!

Pancakes made with kefir and yeast without eggs - fluffy and tender

Since we are talking about the variety of recipes by which you can prepare fluffy kefir pancakes, I suggest going through various combinations of ingredients. So in this recipe for pancakes, kefir remains unchanged, but there will be no eggs and yeast will be added. What can perfectly loosen the dough, making any baked goods truly fluffy and airy? Well, of course, traditional yeast. So the recipe for fluffy pancakes did not bypass this truly magical product. Especially if you find in the store not dry yeast, but real live pressed yeast. Then your pancakes will not just be fluffy, but like little ruddy clouds.

Yes, you don’t always have yeast on hand, but if you have it, be sure to try making pancakes using this recipe.

You will need:

flour - 1 cup,
kefir - 200 ml,
pressed yeast - 8 grams,
sugar - 2 teaspoons,
salt - a pinch,
vegetable oil for frying.

Preparation:

1. Take kefir and heat it to just above room temperature. You can simply take it out of the refrigerator in advance, or you can warm it up slightly on the stove. The body is needed for the yeast to begin to come to life.

2. Add sugar and yeast to kefir. Stir well until the yeast dissolves and begins to ferment. Place the bowl in a warm place until foam appears.

3. Add the sifted flour and salt and stir thoroughly until all lumps disappear. The dough should be as thick as good sour cream and should slowly slide off the spoon. Cover the dough and place it in a warm place to rise.

4. After the dough has risen and is covered with bubbles, you can immediately begin baking the pancakes. To do this, heat a frying pan over medium heat and pour in vegetable oil. Thanks to their porous structure, fluffy kefir pancakes will act like a sponge and absorb oil, so watch the amount of oil in the pan so that the pancakes don’t burn.

5. Fry the pancakes on each side until golden brown. They should also be baked inside. To find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If there is still raw dough inside, and the outside is already golden brown or even burnt, then you must turn down the heat on the burner. With the next batch of pancakes, wait until the pan has cooled slightly and try again. Medium heat is usually required for successful pancakes.

6. Place the finished golden brown pancakes on a plate or in a bowl. Serve while still hot and with all kinds of sauces and concoctions.

Bon appetit!

Delicious kefir pancakes with apples

Did you know that apples make amazing fluffy kefir pancakes? These pancakes can be prepared both in winter and summer; you just need to find one apple. By themselves, they are sweet and aromatic, tasty both hot and cold. These pancakes are so tasty that you can eat them completely without anything, because the filling is already inside them. My family really loves apple pancakes and often asks me to make them. I myself use this recipe when, for example, there is no sour cream or jam in the house in which to dip the pancakes. People with a sweet tooth do not agree to eat pancakes without dressing, with the exception of these. Lush kefir pancakes with apples are a real salvation.

You will need:

flour - 1 cup,
kefir - 1 glass,
sugar - 3 tablespoons,
egg - 1 piece,
apple - 2 pieces (medium size),
soda + vinegar - 1 teaspoon,
salt - a pinch,
vegetable oil for frying.

Preparation:

1. Start traditionally by stirring the egg, sugar and salt in a bowl. You don’t have to beat them too hard, just let them foam a little and that’s enough.

2. Pour kefir into the well-mixed egg. It is best if it is slightly warmed up and not from the refrigerator. Mix thoroughly.

3. Now gradually mix flour into the future dough. Add about a quarter and stir until smooth. Add a little more and stir again. This method allows you to avoid long rubbing of lumps.

4. The end result should be a good, homogeneous, creamy dough. Now you can add baking soda to it and start the process of developing bubbles so that the kefir pancakes turn out fluffy.

5. Now cut the apples into small cubes or strips. You should not grate them, because then the apples will release too much juice and the dough will become too liquid, you will have to add flour and knead it again. In our case, you need to stir the apples and immediately start baking the pancakes, while there are still bubbles in the dough from the soda, which reacted with kefir.

6. Spoon the dough onto a heated frying pan. Don’t forget about vegetable oil, without it you won’t get the crispy golden brown crust that we love so much. As soon as the edge of the pancake is browned, it’s time to turn it over to the other side.

7. On the second side, fry the pancakes for a few more seconds until it is also browned.

I'll share my little secret with you. I always bake only one pancake first, and as soon as it is ready, I remove it and try it. Firstly, this way you can understand whether the pan is hot enough and whether it is too hot, the pancakes will burn or remain raw. Secondly, you can try to find out whether there is enough salt and sugar, whether there are enough apples in the dough. The first pancake may be lumpy, but all the rest should be on point!

Ready-made fluffy pancakes with apples will bring the whole family together by the smell; the apples inside will be soft and juicy. Indescribably delicious, be sure to try it!

Pancakes with raisins on kefir - simple and very tasty

And here is another very tasty type of lush kefir pancakes, this time with raisins. These pancakes, like those with apples, are good on their own; they turn out very tasty and sweet, especially if you are not greedy with sugar. But they also go well with traditional jams, honey, and sour cream. These pancakes turn out airy and soft, like real little buns with raisins.

To prepare you will need:

kefir - 1 glass,
flour - 2 cups,
egg - 1 piece,
sour cream - 2 tablespoons,
raisins - 150 grams,
sugar - 1-2 tablespoons,
salt - 0.5 teaspoon,
baking soda or baking powder - 1 teaspoon,
vegetable oil for frying.

Preparation:

1. Stir kefir, sugar and salt in a bowl. Add one egg there and beat a little with a whisk until you get a homogeneous mass.

2. Add sour cream to the mixture and stir.

3. Gradually add flour. It is better to sift it before or sift it directly into a bowl, for example, through a sieve. This way there will be fewer lumps and the dough will be saturated with air.

4. Soak the raisins in hot water in advance so that they are not hard.

5. Well-mixed dough should resemble cream or sour cream in thickness. Now, put baking powder or a spoon of baking soda in it. The soda will combine with the acid of kefir and begin to release bubbles, this will make our pancakes fluffy.

6. Now add raisins to the dough and mix.

7. Bake raisin pancakes in a frying pan over medium heat so that they have time to bake inside. Don't forget to add oil to the pan. If you don’t like greasy pancakes, then it’s better to remove the finished ones on paper towels, the oil will be absorbed and the pancakes won’t be greasy. If you do not add oil when frying, the pancakes will not be so beautiful and rosy.

8. Ready-made fluffy pancakes with raisins are best eaten hot. But they are also very tasty when cooled. Invite your family for tea and bon appetit!

Lush pancakes with herbs - a recipe for cooking with kefir

That we are all about sweets, and about sweet pancakes. You can pamper yourself not only with sweets for breakfast, dinner or Maslenitsa. How about making fluffy kefir pancakes with fresh herbs? It already sounds delicious, don’t you think so. And it’s incredibly tasty with sour cream.

You will need:

kefir - 300 ml,
flour - from 1 cup (approximately, follow the thickness of the dough),
salt - 0.5 teaspoon,
soda - 0.5 teaspoon,
sugar - 2 teaspoons,
egg - 1 piece,
green onions and dill - a small bunch each.

Preparation:

1. First of all, prepare fresh herbs, wash them and dry them. Remove the kefir from the refrigerator to warm it up. It is best to use kefir for pancakes that has already stood in the refrigerator for several days, has begun to ferment a little more, but has not yet spoiled.

2. Pour kefir into a large bowl in which we will knead the dough. Pour salt, sugar there and break the egg. Mix well. A whisk or fork will be sufficient for this process.

3. Now the hardest part is to add enough flour to make the dough thick enough. To do this, we can only advise one thing - add flour gradually. Add 2-3 tablespoons, stir well, add more. And keep adding until you get the desired dough consistency for fluffy pancakes.

4. The dough should turn out quite thick and viscous, like cream or rich sour cream. But don't overdo it, it shouldn't become like pie dough. Such pancakes will be dry and poorly baked.

5. Now let's cut the greens. Cut the onion into very thin rings, because large pieces of onion in pancakes are not very tasty. It is better to cut dill without stems to make it more tender.

6. Now pour the greens into a bowl and mix with the dough. Adjust the amount of greens to your taste, whether you like them more or lightly for flavor.

7. Well, now it’s time to fry our pancakes. When frying, do not skimp on vegetable oil; it is better to let it drain into paper napkins later than the pancakes will burn. Fry them on both sides over medium heat until they are golden brown.

Well, our fluffy delicious pancakes with herbs are ready and we cooked them again with kefir. This is how useful kefir is for making pancakes and pancakes.

Treat yourself to your health and make your family happy!

Banana pancakes with kefir are fluffy and sweet. Step-by-step video recipe

And another lush kefir pancakes that neither adults nor children can resist. Sweet and fluffy banana pancakes. This is a real holiday dessert or a unique delicacy for breakfast. One day I tried to cook them and my family just fell in love with these pancakes. They turned out to be very tasty. Now the presence of bananas in the house very often began to lead to the preparation of pancakes. Well, it’s not for nothing that I found out this recipe.

Like all the recipes in this collection, our banana pancakes are prepared with kefir, which makes them very fluffy. And for me this is a very important criterion, because I don’t like thin pancakes. For me, they are better the more airy and soft the dough and the crispier the crust. These pancakes are perfect.

How to make banana pancakes with kefir, see the video recipe below. It is very simple and understandable, anyone can handle the preparation.

The main rule is to never deviate from the recipe and try to find a frying pan with a thick bottom so that the kefir pancakes can rise and bake properly.

Happy owners of any fresh berries should definitely add them to the dough, the pancakes will become absolutely divine!

RECIPE FOR KEFIR PANCAKES

What do you need:
0.5 l kefir
1 egg
2 tbsp. Sahara
a small pinch of salt
300-350 g flour
0.5 tsp baking soda (not baking powder)
vegetable oil - for frying (those who are not worried about their figure can fry pancakes in butter)

How to prepare pancakes with kefir:

1. In a large bowl, combine kefir, eggs, sugar and salt. Mix everything thoroughly with a whisk.

2. Sift flour with soda. Add flour to the dough and mix vigorously again. Let the dough rest for half an hour.

3. Heat a frying pan with oil, reduce heat to low and fry the pancakes on both sides until golden brown.

4. Serve kefir pancakes with sour cream, honey, butter, condensed milk.

Want to try extravagant kefir pancakes with blueberries and bacon? The famous American chef Isaac Correa shared an exclusive recipe!