Sweet pancakes on kefir recipe. Recipes and preparation of lush pancakes on kefir. Pancakes on kefir - a simple recipe

How you want to be a little lazy on gloomy rainy days: wake up late in the morning, don’t rush anywhere, eagerly tinker with the dough in order to bake a pile of ruddy, fluffy and tender pancakes for your family. When the weather outside the window does not please the sun, surrender to the net of home comfort!

Today I will show you how to cook fluffy pancakes on kefir, a step-by-step recipe, with a photo, as you like. And he's just bombastic! Since I found out this recipe, I have been baking only such ones, all the others have been forgotten as unnecessary.

Lush pancakes (for 10-12 pieces):

• Wheat flour - 150 g
• Sour kefir (three days old) - 200 ml. Can be replaced with curdled milk, natural yogurt
• Chicken egg - 1 pc.
• Melted butter - 25-30 g (about 2 tbsp.)
• Sugar sand - 2 tbsp. l.
• Salt - a pinch
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Vanilla extract (optional) - 1 tsp
• Vegetable oil for frying

How to cook delicious and fluffy pancakes:

We break 1 chicken egg into a bowl (I have a large one, CO category). We fall asleep 2 tbsp. spoons of sugar. We stir.

Add 200 ml of sour kefir. If the kefir is fresh, with today's production date, let it brew. The next day, it can be called medium in strength, and on the third day, kefir will be ideal for making lush pancakes. The content of lactic acid bacteria in it is large, they will raise the dough. Such sour kefir called strong.

If you are unbearable, you can cook pancakes on both weak and medium kefir. But please promise me that you will also someday bake on strong kefir 3 days (or more) ago. The difference will be noticeable!

A substitute for kefir can be sour buttermilk, sour whey, natural yogurt or curdled milk.

How to make curdled milk: leave the milk warm for 8-10 hours, then bring to desired acid in the refrigerator (3-5 hours). Such a "special operation" is called samokvass.

So, 200 ml. Pour yogurt into a stirred egg with sugar. Kefir should be warm, but not hot! You can heat it on the stove (avoid boiling) or in the microwave in short pulses of 20 seconds, pulling it out and stirring it for more uniform heating.

If you dip your finger into kefir, it should be pleasantly hot, but not scalding (eggs can curl in hot kefir).

We melt butter(2 tablespoons) and also cool to t 50 C or less. You can not heat the oil, but add well-softened.

In this recipe, you can replace the butter with an odorless vegetable oil, but with butter the taste is more delicate.

If you feel like adding vanilla extract to the batter, do so now, right after the butter.

Mix all dry ingredients in a separate bowl. There will be flour (150 g), baking powder (1 teaspoon), soda (0.5 teaspoon), salt (1/8 teaspoon, a pinch). First, we sift everything, then we take a spatula / whisk in our hands and begin to stir.

Do you want fluffy pancakes to taste like soda? No. And the situation when one pancake rises, and the other is thin and flat? I'm sure you don't want to. So, patiently mix all the dry ingredients: the more evenly the soda and baking powder combine with the flour, the more uniform the dough will be. Stirred? Great. Pancakes on kefir will definitely turn out lush and beautiful.

Combine dry and liquid ingredients together. But stir very carefully! Literally, in order for all the components to connect with each other, it is not necessary to achieve complete uniformity!

I think that in this moment the main difference between the recipe and all the others. Do you remember the expression "dough for pancakes"? Liquid dough with small lumps? Now look at the photo, what kind of dough for pancakes should turn out this time. Also with lumps, but much thicker than usual. The consistency of the dough is viscous, the lumps are large. A dough with such a structure will never spread in a pan (it is too thick for this). At the same time, the dough looks tender and lush, not at all heavy.

After kneading, wrap the bowl with cling film or cover with a towel. Place in a warm, draft-free place for 20-30 minutes.

What is happening at this time? Baking soda and baking powder react with kefir (curdled milk), as a result, carbon dioxide is released. It breaks the lumps of flour literally from the inside.

Thus, magic bubbles make the dough for pancakes loose and fluffy.

If you lift the dough on a spoon, it slowly creeps down from it. If you have achieved this consistency, everything goes according to plan.

Meanwhile, pour vegetable oil into a frying pan (choose one with a lid and preferably one with a thick bottom).

I use this mold so that the pancakes turn out to be an even round shape. But, of course, it is not at all necessary to resort to it.

To lay out a thick dough, we need a glass of warm water and a spoon. Before you collect the dough, dip the spoon into the water, then collect the dough and put it in the heated oil. For a large pancake like mine, you will need a few tablespoons (2-3) per serving.

Fry for 1-1.5 minutes until golden brown on the bottom, then cover with a lid and reduce the heat.

For small fritters that don't use a mold, I use a heaping spoonful of batter. It doesn’t matter what form of pancake you are frying, be sure to wait until the bottom is golden brown. Then turn over and cover (reduce heat to low).

Under the lid, simmer the pancakes for another 2 minutes so that they are thoroughly baked. As for the cover, there are two ways. If you want, you can leave it uncovered, but in this case, pour more vegetable oil for frying, so that the pancakes are half immersed in oil and baked better, in this case, make the fire small from the very beginning. If you cover, you can pour oil into a smaller pan, it will take a little more time to cook, but the resulting pancakes will not be as greasy as in the first version.

Many complain that condensation forms on the inside of the lid - small droplets - which drip into the oil and fireworks begin. I keep paper towels in the kitchen just in case. As soon as I see droplets, I urgently remove the lid and quickly remove the condensate with a paper towel. Each pan takes one such piece of towel, but the result of baking under the lid is always excellent!

Pancakes under the lid are warm on all sides, perfectly baked, rise high.

In addition, if a “barrel” of dough suddenly forms in the pancake (this rarely happens, but it happens if you put too much dough on one serving), you can let the pancakes stand in the turned off pan under the lid. This barrel in the heat remaining in the pan will "reach" to readiness.

Here in the photo I have just such a "hooligan".

I fried until the end (until the bottom was browned), then left the pancakes in a hot pan with a lid.

You can see in the photo: there is no test that came out.

We pry with a fork and remove our delicious homemade breakfast from the pan.

Our family loves pancakes with condensed milk and cherry jam. We often add fresh berries blueberries or currants. What do you like about pancakes? Whatever you choose, these pancakes will certainly be good!

I would be very interested to know if you liked the pancakes according to this recipe? Did they get great? What did you use as the acid base? Kefir, curdled milk, maybe varenets? Sour Varenets is perfect, by the way.
On our video channel on You Tube there is a detailed video recipe for kefir pancakes, I wish you a pleasant viewing! Subscribe to the channel, every day new recipes appear on it!

If you have any questions about this recipe, I'm happy to answer. Please feel free to ask them. I look forward to your feedback and photos (can be attached to a comment).

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Compared to yeast pancakes, kefir pancakes are much healthier and cook much faster because you don't have to wait for the dough to rise. There are many various options how to cook pancakes on kefir. You can experiment with any of them.

Here are some of them:

Fluffy fritters on kefir (recipe 1):

Lush pancakes on kefir are prepared very easily, and now you will see for yourself. So, to cook pancakes on kefir, you need the following ingredients:

• Kefir - glass
• Flour - glass
• Egg - one piece
• Sugar - two tablespoons
• Salt - half a teaspoon
• Soda - half a teaspoon
• Vegetable oil - 2-3 tablespoons

step two: In a clean bowl, put the egg, sugar and pour kefir. Then mix everything properly with a whisk. (of course, you can also use a mixer, but when you cook food with your hands, you put a piece of your soul into the food, and the result is tastier)

Step Three: In the resulting mixture of egg / sugar and kefir, add salt and oil (vegetable). Then stir well again.

Step Four: In a separate bowl, mix baking soda with flour, and then sift into the mixture obtained in step 3

Step five: Thoroughly mix the resulting mixture into a homogeneous mass without lumps.

Step Six: Lightly grease a frying pan with oil and heat it over medium heat. Then put future pancakes on it (but you should not spread them on a frying pan) and put on a low fire. Fry pancakes with the lid closed. So they will be much tastier, due to the fact that they are better baked and will be higher). Fry until the pancakes are slightly golden on each side (about 3-4 minutes per side).

Step 7: When the pancakes are ready, take them out, add sour cream or jam to taste and eat.

Lush fritters on kefir (recipe 2):

For the next version of lush pancakes on kefir, you will need the following ingredients:

• Kefir - 500 ml.
• Eggs - 4
• Sugar - 8 tablespoons
• Flour - 2 cups + 1/3
• Salt - half a teaspoon
• Soda - teaspoon
• Baking powder - 2 teaspoons
• Vegetable oil for frying

The recipe for this version of kefir fritters is as follows:

1. Mix eggs, sugar, salt, kefir.
2. Gradually add flour, stirring constantly.
3. After the dough is ready, add baking powder and soda and mix lightly. From this stage depends on how lush the pancakes will be.
4. Fry under the lid with plenty of vegetable oil.

Lush pancakes on kefir (recipe 3):

Such pancakes are very lush, soft, tasty and do not fall off.

For this recipe for kefir fritters, you will need:

• Kefir - 500 ml
• Sugar - 2 tbsp. l.
• Eggs - 2 pcs
• Salt - 0.5 tsp
• Flour - 400-500 gr.
• Vegetable oil for frying

Cooking pancakes on kefir (lush):

Add soda to kefir. Let it brew for 2 minutes until the kefir stops bubbling.

Thoroughly mix eggs, sugar and salt in kefir. The dough should be thick, flowing, like honey.

With a tablespoon, put the dough into the pan (1 tablespoon - 1 pancake). The frying pan should naturally be pre-oiled and heated. You need to fry the pancakes on a low fire, otherwise the dough will not bake well inside. It is recommended to close the lid. You also need to keep an eye on the oil. Fritters absorb them perfectly, so you need to add them. However, oddly enough, ready-made lush pancakes will not be greasy.

When the pancakes are covered with light golden crust(literally after 2-4 minutes) turn them over. When both sides of the pancakes are covered with a golden color, you can take them out and eat.

Lush pancakes are wonderfully combined with sour cream, jam, honey.

Pancakes prepared in this way are very fluffy, do not fall off, are soft and very, very tasty. Lush pancakes go well with sour cream, jam, maple syrup.

• A frying pan is preferably cast iron (or any other with a thick bottom) as it may not work on Teflon.
• It is better to add oil and soda at the end, so that the pancakes turn out to be more appetizing.
• The composition of the dough can be changed depending on your taste and preference, for example, a little more flour, or less sugar.
• Kefir is suitable for any degree of fat content. The main thing is to be fresh and of high quality.
• It is better to mix the dough, as already mentioned above, by hand, and not with a mixer.
• The lower the amount of sugar, the taller and softer the pancakes.

The opinion of a nutritionist about lush pancakes on kefir

• Pancakes on kefir are useful and not dangerous to cook in refined olive (sunflower) or melted butter. Otherwise, due to high temperatures, carcinogens may appear.
• For a diet, it is better to use flour from durum varieties coarse wheat.
• Kefir is best skimmed from fresh milk
• 2-3 pancakes per day will not affect your weight. However, if you eat 5 fluffy pancakes a day, then if you do not reduce the consumption of other flour products, you will begin to get fat.
• Fritters contain little protein, so you can't build muscle on them.
• Fritters are very high in calories
• Fritters are good to use if there is a lack of animal fats and people with reduced nutrition
• If you have diabetes mellitus, atherosclerosis, diseases of the liver, pancreas, stomach or biliary tract, then you should not use pancakes.
• Pancakes contain fat-soluble vitamins, microelements, fats, cholesterol, proteins, carbohydrates. You can use lush pancakes only from the age of 5 and in small doses.
• The sticks contained in kefir survive the creation of pancakes, because it improves digestion.
• The dish contains fat-soluble vitamins, trace elements, cholesterol, vegetable and animal fats, proteins, carbohydrates. It is recommended for children from 5 years of age in limited quantities. Kefir sticks do not completely die during cooking and contribute to normal digestion.

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

1. At the core delicious products the dough contains high-quality flour, so take care of it first. Sift 3-5 times to oxygenate. As a result, the dough will rise quickly and evenly, the pancakes will turn out lush. Often they are prepared on a wheat basis, but you can combine several types of flour (corn, oatmeal, wheat, rye, buckwheat, etc.).
2. Before the main manipulations, make sure that all the products used for making pancakes have the same temperature. This does not apply to eggs, they must be beaten cold for greater splendor of the final dish.
3. If your goal is to cook kefir-based pancakes tender and fluffy, then do the dough right. By consistency, it should resemble thick sour cream so that the final product does not spread in the pan.
4. Depending on what taste and aroma of the pancake you want to get, you can add additional ingredients. Finely chop the dill or add dried apricots, vanillin, raisins, fruits. Too liquid additional components will not work.
5. The fat content of kefir directly affects the final result. The fatter it is, the better for you. It is also recommended to buy home product, sour, as natural as possible.
6. The dough for pancakes should stand a little. After kneading, wait about half an hour, sending the container with the contents to a warm place. After insisting, the dough does not need to be subjected to another mixing, immediately proceed to frying.

Pancakes according to 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

1. Break the chilled egg into a bowl and work with a whisk (mixer) to get a thick foam. Pour in a little salt, one pinch will be enough. Add granulated sugar in the amount according to the recipe, beat again.
2. Pour kefir into a saucepan, put on the stove, simmer until boiling (about 90 degrees). Stir the contents while simmering.
3. When the fermented milk product begins to flake, add vanilla sugar (optional) and slowly pour in the flour in small portions (not all).
4. Now cool the contents in a saucepan, pour into a container with eggs, sugar, salt. Stir vigorously, being careful not to curdle the egg mass. Add remaining flour, add baking powder.
5. Stir the mass until small bubbles vigorously begin to appear in it. In the end, the dough will turn out thick, it will not fall off the spoon, but only slowly drain.
6. You do not need to immediately send all the flour, add 400 gr., Then, if necessary, the rest, until you achieve the desired consistency. After cooking, let the dough stand for half an hour in a warm place, start frying.
7. Pour olive or sunflower oil into a frying pan, spread the dough with a tablespoon, it's more convenient. Reduce the heat to medium, let the pancake brown on one side.
8. When bubbles appear on the top of the dough, flip the pancake over. Turn on the burner to a mark between the minimum and medium, cover the pan with a lid, wait 2 minutes.
9. That's it, the first portion is ready. Lay it out on paper towels to absorb all the grease. If necessary, add oil to the pan, proceed to fry the second portion.

Fritters with yeast

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

1. 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.
2. Now beat the eggs. Send them to the kefir mass when it cools down a bit. Sift the flour 4 times, introduce it in small portions and beat at the same time.
3. When the dough has acquired the desired uniformity, let it rise for half an hour. Heat a frying pan with vegetable oil, send the dough with a tablespoon.
4. First, pancakes are fried for 2 minutes on one side at medium power, then turned over and languish for another 2 minutes under the lid. Lay them out on a paper towel to remove grease at the end.

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

1. 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 test.
2. Take a container in which the ingredients will be mixed and whipped. Mix kefir with granulated sugar, butter and salt in this bowl, beat thoroughly.
3. 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.
4. In the recipe, the amount of flour is approximate. You can increase or decrease it to get a thick dough. It should slowly fall off the spoon, not run off like water.
5. Break up the ingredients to eliminate lumps. Start frying by heating a pan with oil. Spread the dough with a tablespoon, fry in a hot pan for 2 minutes.
6. Then turn the pancakes over, simmer over medium heat for another 1.5-2 minutes. Place on a plate lined with paper towels.

Curd fritters

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

1. Mix kefir and baking powder in a cup. If a violent reaction is not observed, mix in a little more loose composition and a small amount of baking soda. In parallel, separate the yolks from the proteins, add a pinch of salt to the latter.
2. Whisk the egg whites until thick foam. For convenience, use a mixer. Combine the yolks with granulated sugar and mix thoroughly until a white homogeneous mass. Combine the last composition with cottage cheese. Stir kefir into the same mixture.
3. Knead the mass and gradually add flour. The result should be a thick dough. At the end, start introducing the protein mixture. Next, you can start frying the curd fritters. Don't forget to use vegetable oil.
4. Warm up the pan with sunflower product, scoop up the dough with a large spoon and send to fry. Turn the fritters regularly. flour product it will turn out quite fluffy and fragrant. Fritters 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

1. To prepare raw materials, use a bowl of a suitable size. Combine baking soda and chicken eggs, stir thoroughly.
2. Wash the zucchini and remove the skin with seeds. Grind the vegetable on a coarse grater. Send the finished gruel to the egg mixture. Mix ingredients thoroughly.
3. Gradually add flour and remaining ingredients. Knead the products until a homogeneous composition 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.
• sugar sand - 110 gr.

1. Use a cup of a suitable size, grind chicken eggs with granulated sugar in it. Then stir in the kefir. The result should be a homogeneous mass.
2. Do not stop stirring, gradually add the baking powder with the sifted flour. The composition should not contain lumps.
3. Wash apples, peel and core. Chop the pulp small plates. Send the fruit to the dough and mix thoroughly.
4. Pour in the cinnamon powder. Heat the oil in a frying pan and proceed to direct frying. The procedure is recommended to be carried out on medium heat.

pumpkin fritters

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

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

Fritters are prepared quite simply. If you have not tried to fry such a delicacy before, it is worth a try. Delight the household with unique recipes. Fritters 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. Fritters are equally delicious hot and cold.

Video: the easiest recipe for lush pancakes on kefir

The most lush, airy, like fluff, soft and tender pancakes obtained precisely on kefir. Neither with milk, nor with sour cream, nor with curdled milk or other fermented milk products, such a result can be achieved. Among other things, kefir pancakes are very easy to make, and the products for their preparation are almost certainly at your fingertips.

The main secret, thanks to which kefir pancakes are so tall and tasty, is soda. It reacts with kefir acid, releasing carbon dioxide. It saturates the dough with millions of microscopic bubbles, which give the pancakes an unimaginable splendor. Of course, these are not all the secrets of cooking, you will learn about the rest below.

How to cook lush pancakes on kefir that do not settle, even when they are fed up?

Compound:

• kefir (any fat content and degree of freshness) - 250 ml;
• boiled water - 40 ml;
• high-grade wheat flour - 240-280 g (1.5 cups);
• chicken egg (CO category) - 1 pc.;
• granulated sugar - 1.5-3 tbsp. l.;
• table salt - 0.5 tsp;
• baking soda - on the tip of a knife;
• refined sunflower oil - for baking.

Cooking method:

Easy recipe for 500 ml of kefir with baking powder

Ingredients:

• kefir (fat percentage is unimportant) - 500 ml;
• flour (highest grade) - 400-450 g;
• baking powder - 1 tsp;
• granulated sugar - 1.5 tbsp. l.;
• salt (fine or medium grinding) - 1 tsp. (without slide);
• optionally, you can add raisins, apples, bananas, vanilla, etc.

Cooking method:

1. Remove kefir from the refrigerator in advance so that it naturally warms up to room temperature. Then pour it into a bowl suitable for kneading the dough. Pour salt, put an egg and sugar. You can put more sugar - 2-3 tbsp. l. But you should not put too much - it makes the dough heavier, which affects the splendor of the fritters.
2. Sift flour through a sieve separately. It should be put into the dough in small parts, after adding each ¬¬– mix well to avoid the appearance of small flour lumps. When about half of the total amount of flour has been introduced, add the baking powder, mix thoroughly.
3. The baking powder and kefir will immediately begin to interact, and the dough will begin to rise, become fluffy, “breathable”, and bubbly.
4. Add the rest of the flour. The consistency of the dough should be similar to thick sour cream. Having collected a little kefir mass in a spoon, you will see that it holds its shape. It should drain from the spoon in a wide, viscous strip.
5. Leave the dough to rest for 15 minutes room temperature.
6. Before frying the first portion, you need to heat the oil well, pouring it into the pan about a finger deep. Spread the dough with a spoon, giving the pancakes a rounded shape in the pan. When baking pancakes, it is not recommended to mix the dough - it will lose its splendor. Cook pastries for a few minutes on one side, gently pry with a fork, turn over. Continue frying on the other side until golden brown.

The most delicious pancakes with yeast and kefir - a record splendor

What will we cook from:

• live (pressed) yeast - 20 g;
• chicken egg - 1 large or 2 small;
• kefir (fresh or expired) - 400 ml;
• wheat flour, the highest grade - 2 cups of 250 ml;
• granulated sugar - 2 tbsp. l.;
• table salt - a pinch;
• vegetable deodorized oil - 50 ml + for frying.

Cooking order:

1. Kefir is heated over low heat to a temperature of no more than 40 degrees. With strong heating, it will delaminate into cottage cheese and whey. You can put it in the microwave for a short time at medium power. Add one large or a couple of small eggs to the warmed kefir. Also put sugar, salt, crumbled fresh yeast. Stir the mass well with a whisk to get an almost homogeneous mixture.
2. Sift flour through a sieve into another bowl, add finely ground salt and mix. Pour oil into the dough, pour dry ingredients in parts. Stir the dough so that there are no lumps left. It should be thick, sticky and smooth. Cover the bowl with a clean waffle towel (cloth napkin) and leave on the counter for 60-70 minutes. You can provide the dough with more comfortable conditions for fermentation by placing it near a heat source.

When lifting yeast dough there should be no drafts!

3. During ripening, the dough will increase significantly in volume, will be covered with many bubbles, and will begin to "breathe". When the fermentation process is completed, the mass will gradually begin to settle. This means that you can start baking pancakes.
4. It is best to fry pancakes in a cast-iron or other pan with a thick bottom. Pour oil into it (about a finger), heat up and lay out the first portion of the fritters, giving them a neat shape with a spoon. Cook over moderate heat until golden brown. Then turn over to the other side and continue baking until done. Fritters are simply unrealistically lush and delicious!

Recipe for pancakes with dry (fast-acting) yeast

You will need:

• kefir - 400 ml;
• chicken medium-sized eggs - 2 pcs.;
• dry (granular, fast-acting) yeast - 10-12 g (1 standard sachet);
• white Wheat flour- 350 g;
• granulated sugar - 3 tbsp. l. (may be more or less, to taste);
• salt (preferably fine) - 0.5 tsp;
• odorless sunflower oil - about 100 ml (for frying fritters).

How to bake pancakes:

1. It is better to use kefir for this recipe at room temperature, so it is better to take it out of the refrigerator in advance so that it stands on the table and warms up. If you can't wait, heat it up on the stove.
2. Add sugar and granulated yeast to warm kefir. The quality of the yeast should not be in doubt, only a proven product is needed to ensure that the pancakes are guaranteed to be light and fluffy.
3. Next, add salt and eggs to the kefir-yeast mixture. Beat everything with a hand whisk or mixer (at minimum speed) until smooth.
4. Sift the flour (preferably several times) separately and gradually add to the liquid ingredients. The sifted flour will not only be free of small debris, but will also be enriched with oxygen, making the pancakes even more magnificent.



5. Stir the flour into the liquid, trying to break up any lumps. The dough will come out quite thick, it will drain slowly from a spoon, a wide “ribbon”. Cover it with cling film and put it in a warm place - next to the battery, a working stove, in an oven preheated to 40 degrees or in a bowl of hot water. Leave the dough for 20-30 minutes to rise. During this time, its volume will increase, and the consistency will change - it will become more airy, porous. After maturation, the dough must not be mixed.



6. Pour a little oil into a frying pan and heat it over medium heat. Using a tablespoon, drop rounded pancakes into the pan. Cook until browned on one side, then flip with two forks and fry the other side until golden brown.



7. Put the fried pancakes on napkins to absorb excess oil, and then you can transfer to a dish and serve with jam, sour cream and other tasty additives.



Air pancakes without yeast with egg and soda - excellent kefir dough



You will need the following components:

• chicken egg, selected - 1 pc.;
• high-grade flour - 2-2.5 cups (how much dough will take);
• kefir - 1 glass;
• finely ground salt - 0.3 tsp;
• white sugar - 2-3 tbsp. l. (no slide, to taste);
• soda - 0.5 tsp;
• butter - 2-3 tbsp. l.;
• sunflower oil (without additives, refined) - about 100 ml.

Cooking algorithm:

1. Beat eggs with sugar and salt until smooth. There is no need to achieve splendor, the main thing is that the yolk and protein mix together and stop reaching for the whisk.
2. In not cold (slightly warmed up on the stove or naturally heated to room temperature) kefir, add soda, mix. Due to kefir acid, a quenching reaction will occur, foam will appear. Pour kefir over beaten egg. Mix.
3. Gradually sift the flour. It needs just enough so that the dough turns out thick as fat sour cream. From a spoon, it will slide with difficulty, almost fall, and not pour. Melt and cool the butter, add it to the dough and mix everything thoroughly.
4. Fry the pancakes in a well-heated pan for 2-3 minutes on each side. The fire must be slow so that the pancakes are well baked inside and not burnt on the outside.

Superfluffy pancakes on kefir - the best recipe, exactly like grandma's

Required:

• kefir (absolutely any) - 250 ml;
• egg (medium or large) - 1 pc.;
• baking soda - 1 tsp;
• fine salt - a pinch;
• sugar - 1.5 tbsp. l. (can be a little more or less);
• flour - 7 tbsp. l. with a big slide;
• vanilla sugar - 1 tbsp. l.;
• ground cinnamon - 0.25 tsp (optional).

Cooking method:

1. Slightly heat the kefir, it should be literally a few degrees warmer than room temperature. Add an egg to it and gently stir with a spoon (attention! beat with a whisk, and even more so with a mixer!).
2. Pour sugar with salt, vanilla and cinnamon to the kefir-egg mixture (spices and flavorings are added only if desired). Mix very gently without beating.
3. Add 2 tablespoons of flour (pre-sift), mix in the usual way, without beating.
4. According to the same scheme, in portions of 1-2 tbsp. l. add the rest of the flour. The dough will come out thick. Leave it at room temperature to "rest" for 5 minutes, while covering the bowl is not required.
5. Form pancakes with a spoon (do not smear the dough, but when it falls, you can trim the edges a little, round them) in heated, odorless oil. Bake on a moderately slow fire, you can cover the pan with a lid with a steam vent (so that condensation does not drip onto the baking). It usually takes no more than 3 minutes to fry each side.

You have never tried such lush fritters with apples on kefir

For cooking you will need:

• kefir (can be substituted sour milk) - 250 ml;
• salt - a small pinch;
• vanillin - 0.5 sachets (to taste);
• premium flour - 300 g (you may need a little more or less);
• egg - 1 small;
• sugar - about 0.5 cups;
• apple - 1 large;
• soda - 0.5 tsp;
• butter - for frying.

Step by step recipe:

1. Pour sugar, vanilla and salt into a deep bowl. Crack an egg into it. Grind the mass with a whisk until smooth. The egg mass will become thicker and lighter a little - it will become light yellow, slightly frothy.
2. Soda to pay off in kefir (or in yogurt, if pancakes are cooked on it). Additionally, you do not need to use vinegar or lemon juice; the acid contained in the fermented milk drink will be enough to quench. It is desirable that the kefir is not too cold. If it's just from the fridge, the gluten will take too long to swell. The dough will turn out to be watery, and the pancakes will not be as tender and fluffy as we would like.
3. Pour the foaming kefir to the pounded egg, mix.
4. Sift about a third of the flour into the dough. Mix well until smooth. Then for 2 visits add the remaining flour. The mass will come out relatively thick.
5. Peel the apple, grate the pulp on a coarse grater so that the seed box with the tail remains in the hands. You can also cut the apple into small cubes. The amount of filling can be adjusted to your liking. The same with taste - you can take sour or sweet apples.
6. Pour the chopped apple into the dough, mix.
7. Melt the butter in a non-stick frying pan, heat it up and spoon out the first batch of pancakes. Fry on the slowest heat until golden brown. In order for the middle of the pancakes to bake well, and they do not fall off after cooling, the pan can be covered with a lid with a hole for steam to escape.

Air pancakes with cottage cheese and kefir

You will need the following products:

• cottage cheese (any percentage of fat content) - 200 g;
• kefir (fat content - at your discretion) - 1 cup;
• soda - 0.75 tsp;
• granulated sugar - 4 tbsp. l.;
• high-grade flour - 9 tbsp. l.;
• fine salt - a pinch;
• lemon or orange zest - to taste and desire;
• vanilla sugar - 1 tsp;
• you can fry in deodorized vegetable, ghee or regular butter.

Cooking order:

1. Mix eggs with sugar and a little salt. Beat until thin foam. The main thing is that most of the grains dissolve.
2. Pour cottage cheese into another deep bowl, pour kefir. Fluff the contents of the bowl with a fork or whisk. You should get an almost homogeneous curd mass.
3. Mix eggs with kefir-curd mixture.
4. Add baking soda and vanilla sugar.
5. Stir in the sifted flour in several batches. The consistency of the dough will come out thick, it will fall from the whisk large pieces. Cover the bowl and leave to mature for about 30 minutes.
6. After the "rest" the dough can not be mixed - it will settle. Therefore, it is better to start frying right away, scooping up a small amount of mass near the side of the bowl and putting it into the heated oil to fry. These pancakes do not like too much heat, cook over low heat.

Cooking option with green onions and boiled egg in 10 minutes

What is necessary:

• kefir (can be replaced with liquid natural yogurt) - 350 ml;
• sour cream (fat content is not important) - 100 g;
• wheat flour - 300-350 g (focus on the final consistency);
• chicken egg - 1 in the dough + 2 in the filling;
• baking powder - 15 g;
• salt - about 0.5 tsp;
• sugar - about 1 tsp;
• butter - 15 g;
• ground black pepper - a couple of small pinches;
• green onions - a moderately large bunch;
• odorless oil (vegetable) - for frying.

How will we cook:

1. Hard boil two eggs, cut into small cubes. Finely chop the clean and dried onion with a knife. Mix the crushed ingredients in a deep bowl of a suitable volume. Add some salt, pepper and melted butter. Let the filling stand at room temperature. By the way, the filling can be prepared the day before the fritters are cooked - it will turn out even tastier.



2. To prepare the dough, beat the remaining egg into a second bowl, add sour cream, salt, sugar. Shake with a whisk.



3. Pour kefir into it, mix.



4. Sift the flour mixed with the baking powder immediately into the dough or, if it is more convenient, into a separate bowl, and then fold into the liquid in portions. It is not recommended to add all the flour at once, you need to focus on the density of the dough, it should not be liquid or tight. Ideally - a thick consistency, without unmixed flour.



5. Pour the filling into the dough, mix and set aside, covering with a napkin.



6. After 10 minutes, you can start frying the pancakes. It is better to bake them under a lid, on a small fire.



Delicious pancakes without eggs - kefir and soda will make them unrealistically lush



Compound:

• kefir (warm up) - 250 ml;
• soda (baking powder) - 0.5 tsp;
• sugar - 1 tbsp. l.;
• table salt - a pinch;
• wheat flour - 180-200 g.

Detailed cooking recipe:

1. In a large bowl, sift the flour through a sieve.
2. Pour baking powder or soda into warmed kefir, mix. The mass will begin to foam. Then add salt and sugar, mix well again.
3. Make a well in the sifted flour and gradually pour the kefir mass into it, while kneading the dough with a spoon.
4. The density of the dough will not allow it to spread over the pan during frying, so the pancakes will turn out to be tall, incredibly fluffy and soft.
5. It is best to fry pancakes on cast iron pan. If there is none, a pan made of another material will do, but it must have a thick bottom. Heat the pan well and pour a little vegetable oil (it should completely cover the bottom). When the fat is hot, deposit the dough in the form of small cakes. Cook on both sides for a few minutes, until golden brown. After frying, put on paper towels - let the excess fat be absorbed.

Recipe with the addition of semolina and kefir (without flour)

You need to take:

• kefir (can be expired) - 250 ml;
• egg (medium size) - 1 pc.;
• sour cream - 50 g;
• granulated sugar - 2 tbsp. l.;
• semolina - 250 g;
• baking powder - 2 tsp;
• oil for frying.

Cooking method:

1. Mix kefir with an egg in a deep bowl, shake lightly with a whisk.
2. Put sour cream, sugar, semolina and baking powder.
3. Mix the dough and leave at room temperature for 30-40 minutes. During this time, the semolina will absorb the liquid, swell, the mass will become thick.
4. Fry in hot oil, spreading pancakes with a spoon. After frying one side, turn over and brown the other side. Serve with jam, sour cream, condensed milk, etc.

Lush kefir pancakes with banana

Ingredients:

• kefir - 0.5 l;
• banana (soft, ripe, sweet) - 1 pc.;
• flour - 2.5-3 cups;
• chicken eggs, cat. CO - 2 pcs.;
• granulated sugar - 2 tbsp. l. (taste);
• salt - literally a pinch;
• baking powder dough - 1 tsp.

How to cook:

1. Pour a spoonful of baking powder into a container with kefir slightly warmed up on the stove, stir and set aside. While the reaction is taking place, prepare the other baking ingredients.
2. Divide the eggs into whites and yolks. Put a small pinch of salt to the proteins, beat in a lush foam. Send sugar to the yolks, grind until a homogeneous thick mass, mix gently. A lot of granulated sugar V banana pancakes do not put it in, as the banana will give a rich sweet taste.
3. Peel the banana, mash into a puree, transfer to kefir. Pour in the egg mass.
4. Pouring out a few tablespoons at a time, add flour (necessarily sifted). As soon as the dough becomes thick, similar to sour cream, stop adding flour (that is, you may not need all the amount).
5. Bake in a frying pan sunflower oil, on both sides, to a beautiful crust. Ready pancakes can be decorated with banana slices.

Grandma's recipe for pancakes with raisins

Ingredients:

• kefir - half a liter;
• wheat flour - 400-450 g;
• salt - on the tip of a spoon;
• sugar - 80-100 g (depending on taste preferences);
• selected eggs - 2 pcs.;
• sunflower oil, deodorized, refined - 100 ml;
• soda - 15 g;
• vanilla sugar - 10-15 g (can be replaced with vanilla);
• raisins (dark or light - no difference) - 100 g.

Cooking step by step:

An unusual option for cooking pancakes with sausage and cheese - lazy pizza

Required products:

• chicken eggs (cat. C-1) - 3 pcs.;
• kefir (any) - 200 ml;
• salt - on the tip of a knife;
• wheat flour - 80 g (about 4 tablespoons);
• sausage (smoked or boiled) - 120-150 g;
• hard (semi-hard) cheese - 80 g;
• tomato - 1 pc. (small size or 0.5 large);
• You will also need vegetable oil for frying.

How to bake yummy:

1. Beat the eggs with a whisk, adding salt to them. Then pour kefir, mix well with a whisk.
2. Pour all the flour into the dough, mix, trying to completely get rid of dry lumps.
3. Grind the sausage with a large grater. To make it easier to do, half an hour before cooking, put it in freezer. The sausage will become firmer and easier to grate. Pour the chopped sausage into the dough.
4. Cheese also grate, send after the sausage.
5. Add diced tomato to the batter. Mix the mass, start frying.
6. Spread a tablespoon of dough into heated vegetable fat, fry from both barrels until golden, crispy.

Puffy low-fat pancakes on kefir, baked in the oven, in molds

The main composition of the dish:

• kefir (can be expired, can be replaced with sour milk) - 1 cup;
• egg - 2 pcs.;
• granulated sugar (regular, white) - 1 tbsp. l.;
• flour - enough to make the dough look like thick sour cream;
• soda - 0.5 tsp;
• unsalted butter (for baking) - 3 tbsp. l.;
• fine table or sea salt - 0.25 tsp.

Recipe:

1. Put eggs, salt, soda and sugar in a bowl, pour kefir and pour flour. Mix thoroughly to get a smooth mass, without lumps.
2. Heat a metal muffin pan in the oven and put a piece of butter in each cell.
3. Divide the dough into molds, filling them by 75-80% of the volume.
4. Put in an oven preheated to 200 degrees for about 10 minutes.
5. Remove the finished pancakes from the mold, transfer to a plate and, if desired, sprinkle with powdered sugar.

The secret of the recipe for air pancakes - all the chips and subtleties

1. In order for the pancakes to remain fluffy even after cooling, they should not be stacked one by one. The bottom pancakes will sink under the weight of the top pancakes. Arrange them on a plate in a single layer.
2. The main condition for splendor is the addition of soda (or baking powder, it also includes soda) and / or yeast. Soda is not quenched, the reaction occurs due to the interaction of alkali (soda) with kefir acid.
3. Yeast for making fritters must be fresh, tested. For yeast pancakes, it is best to use warm kefir.
4. Ready, “rested” dough cannot be mixed, it will fall off. It must be carefully typed near the walls of the dishes.
5. Flour must be sifted before adding - this eliminates small debris and saturates with additional oxygen.
6. The thicker the mass, the more magnificent the pancakes will be. But here it is important not to overdo it so that the pastries do not turn out too tight and sticky.
7. Excess sugar weighs down the dough, in addition, it will quickly burn. And if you put too little sugar, the pancakes will turn out pale and unappetizing.
8. It is recommended to fry pancakes on low heat, in a frying pan with a thick bottom. So they are evenly baked inside, do not burn on the outside.
9. For frying, vegetable or butter is suitable, and for savory recipes you can use melted animal fat.
10. If the fire is too low when frying, the pancakes will absorb a lot of fat.

Bon appetit!

Well, we ate vegetables, I want something more dense for breakfast or dinner. For some reason, in the fall, pancakes and pancakes are the first to come to mind. Lush, delicious, with honey or sour cream, or even with a specially prepared sauce. Well, it's just drooling.

How to cook pancakes. Recipes for making lush pancakes on kefir tasty and fast

In this article, we will consider pancakes on kefir. In fact, we often cook these at home. As soon as milk turns sour or kefir has stood for 2-3 days, it can immediately be assumed that we will soon have pancakes or pancakes.

Can't wait anymore. Let's get down to business.

Menu:

1. Pancakes on kefir is very simple

Ingredients:

• Egg - 1 pc.
• Kefir - 230 g
• Soda - 5 g
• Sugar - 40 g (or 1.5 tablespoons)
• Flour - 220 g
• Vegetable oil for frying

Cooking:

1. Break the egg into a large bowl and stir lightly, it is not necessary to beat until smooth.

2. Pour kefir to the egg, mix. Add soda and mix well again. It is not necessary to extinguish soda with additional vinegar. We have kefir, this is an acidic environment and the soda has already been extinguished in it. The mass has already become magnificent.

3. Add sugar, mix. Add salt, mix.

4. We begin to add flour little by little. Pour the flour in small portions and stir each time so that there are no lumps. Add flour to the desired dough consistency.

There is controversy over the consistency of the test. Someone says that you need the consistency of thick sour cream, someone likes the dough to be thicker. This is acquired with experience. If you have never baked pancakes, make the dough thinner first, bake one pancake and try it. If you don't like it, add flour, stir and bake.

5. Our dough is ready, it turned out to be even, without lumps, quite thick. I like it. somehow in next time let's make it hotter.

6. We put the pan on the stove, pour vegetable oil so that the bottom of the pan is covered and heat it up.

7. The oil has warmed up. Reduce fire to medium. We will fry on medium heat.

One little secret. So that the dough does not stick to the spoon, when we put the pancakes into the pan, dip the spoon into the hot oil in the pan.

8. We collect the dough with a spoon and put it on a hot pan. Immediately trim a little with a spoon, giving the pancakes a shape. Again, dip the spoon in hot oil and collect a new portion of the dough.

Spread the pancakes with a small spoon so that they are smaller and better fried.

9. Fritters should be fried until the dough is half fried. We check by pushing a little dough with a pancake with a fork. It can be seen that the bottom half is already fried.

10. Turn over to the other side. Pancakes should be ruddy, golden. Some people like white pancakes. To be honest, I'm not very good, but sometimes I have to do it for my grandchildren.

11. Pancakes on kefir are ready. Look how fluffy they turned out. And inside they are so “nostrilous”.

Serve with honey, sour cream, jam and other favorite dressings.

Bon appetit!

1. The recipe for lush pancakes on kefir with a photo

Ingredients:

• Kefir - 250 ml.
• Water - 40 ml.
• Egg - 1 pc.
• Flour - 240 gr.
• Sugar - 3 tablespoons
• Salt - 1/2 tsp
• Soda - 1/2 tsp
• Vegetable oil - for frying

Cooking:

This is also a fairly simple recipe, but the pancakes are lush, with holes, delicious.

1. Pour kefir into the pan and add 40 ml. water. We mix everything and put on fire, heat it up.

2. Break the egg into a deep bowl, add salt and sugar. Sugar add 3 tablespoons. If you do not like such sweet ones, reduce the sugar a little. We shake everything up.

3. Add warmed kefir and stir thoroughly until foam appears on the surface.

4. In several stages, add the sifted flour, mixing thoroughly each time so that there are no lumps. The dough should come out like a thick mass. Which does not drain from the spoon, but slowly slides down. If the mass is liquid, add more flour.

5. After the mass is ready, add soda and stir thoroughly. This is one of the little secrets of fluffy pancakes.

6. Pour vegetable oil into the pan so that it covers the bottom and heat it well.

7. Put the dough with a spoon into the pan and fry on both sides. Fry over high heat, about 2-3 minutes on each side. To blush.

Our lush pancakes on kefir are ready.

Look how delicious they turned out inside.

Serve with any condiments. All of them will be delicious.

Bon appetit!

1. Lush and delicious pancakes on kefir with sauce

Ingredients:

• Milk or kefir - 250 ml.
• Flour - 250 g.
• Egg - 1-2 pcs.
• Sugar - 1-1.5 tbsp.
• Vegetable oil - 2 tbsp.
• Salt - 1 pinch
• Live yeast - 15 g. If dry - 5 g.

Sauce:

• Pitted cherries - 150 g.
• Sugar - 50 g.
• Butter - 30-40 g.
• Starch - 5 tbsp. l. or to taste

Cooking:

1. In a large bowl, crumble the yeast. We add kefir to them. The temperature of kefir should be 25° -30°. Mix yeast with kefir.

2. The yeast is well mixed, add eggs, if one egg is large. Add sugar and stir well again. Add a pinch of salt.

3. Through a sieve, we begin to add flour. Add in portions, stirring well after adding each portion so that there are no lumps.

4. After adding half of the flour, pour in 2 tablespoons of vegetable oil. You can add butter. We mix.

5. We continue to add flour. It took us exactly 250 g.

Keep in mind that flour is different everywhere. So don't add it all at once. Add in portions, until the consistency of the dough is slightly thicker than thick sour cream. The dough should slide off the spoon, not merge.

6. Well-mixed dough, after adding flour it became even, without lumps. Cover the bowl with a towel and leave the dough in a warm place to rise. I usually put it in a cold oven and turn on the light there. This warmth is sufficient.

Making sauce

7. While the dough is coming up, make the sauce. Pour 50 g of sugar into a hot pan, you can pour more if you like it sweeter. When the sugar is hot, add butter to it. We stir constantly.

8. When the oil foams, put the cherry in the pan. Reduce the heat to low and boil it all down to make a sauce. Cook for about 5-6 minutes, then dissolve a teaspoon of starch in three tablespoons of water and add to the cherry. The sauce will boil, you can turn it off.

If it seems thick to you, add a little water and boil, if liquid, boil longer. Do as you please.

9. 40 minutes have passed. The dough has risen and tripled in size. Stir it with a spoon and let it rise for another 10 minutes.

10. Everything. Our dough has completely risen. We don't stir it anymore. Let's just fry it.

11. Put the pan on the fire, pour and heat up the vegetable oil. Our dough is thick, dip a spoon into the ode so that it slides better, pick up the dough with a spoon and put it in a pan.

12. Fry pancakes until golden brown. We turn over. The other side browned faster.

13. Put it on a plate, and put a new portion in the pan. And so on, until we overcook all the pancakes. We got 16 pcs.

14. Look how lush they turned out. We tear one, and there ..., well, solid mouth-watering holes.

Pour the prepared pancakes with the prepared sauce and chew so that the ears crackle.

Bon appetit!

1. Recipe for pancakes on kefir with apples

Ingredients:

• Kefir, curdled milk or any other liquid - 250 ml.
• Flour - 300 (+ -) g.
• Live yeast - 30 g.
• Vegetable oil - 2 tbsp
• Sugar - 2-3 tablespoons
• Egg - 1 pc.
• Salt - 1 g.
• Apples - 1-2 pcs.

Cooking:

1. Pour kefir warmed up to 25 ° -30 ° into a deep bowl, put the yeast into it and stir well, dilute the yeast. Add 2 tablespoons of sugar to them. Always add sugar to your liking. You can put more or less. See how you love. Add a pinch of salt.

2. We begin to add gradually, in portions, sifting flour through a sieve. After adding the flour for the first time, beat in the egg.

3. We continue to add flour, stirring well each time. Before the last portion of flour, add a couple of tablespoons of vegetable oil. We continue to knead the dough until a homogeneous mass, without lumps.

4. The dough is ready. Cover it with a towel and put it in a warm place for 40 minutes.

5. The dough has risen.

6. We remove the core and the stalk from the block. We clean the skin and cut into not thick and not large slices. Put the apples into the dough. Mix apples well with dough.

7. Our frying pan is already on fire, the oil is poured and heated. We start frying pancakes. We dip the spoon into the water, collect its dough and put it in the pan, dip the spoon into the water again and put the next one. Well, and so on.

8. Fry the pancakes until browned on one side and turn over. When the second side is fried, put the pancakes on a plate covered with a paper towel, and put the next portion in the pan.

It turned out lush, slightly bumpy, very appetizing pancakes.

Serve with any sauces, and we will eat with honey.

Bon appetit!

1. Video - Pancakes on kefir with banana

Bon appetit!