Very tasty pancakes. To prepare pancakes with a golden brown crust. Ingredients to make delicious kefir pancakes

Good afternoon, dear readers. Fluffy kefir pancakes, rosy and tasty breakfast for the whole family, and a wonderful tea treat for unexpected guests, and traditional and for everyone favorite dish during the celebration of Maslenitsa.

Yes, not only delicious pancakes are prepared for Maslenitsa, but also pancakes traditionally. Very tasty treat, especially when they are piping hot, with a crispy crust, and with honey, or jam, condensed milk or sour cream...

But not only on Maslenitsa; for example, on March 8, you can please your household with delicious and fluffy pancakes. Especially if a man prepares them for the morning. And how much various recipes Sometimes you can just go crazy. For example, with greens inside, with raisins and jam, with cabbage and zucchini, with an apple and so on.

But many times I tried to bake fluffy pancakes, but the result was the same: as soon as they cooled down, they began to fall in volume. Damn, what a shame it was when they began to deflate right before our eyes. Although the taste remained the same, very tasty, I wanted to achieve splendor.

Let's not beat around the bush, grandmother helped us, explaining a few simple rules. I'm sure everything will work out for you. Let's look at several recipes with fluffy pancakes that we have tested.

By the way, why do you get fluffy pancakes with kefir or why do you get pancakes with holes with it? It’s just that kefir in the dough serves as a kind of leavening agent and, thanks to natural fermentation processes, the dough becomes bubbly. That's what comes from them fluffy dough and the final product.

So if you have some kefir in the refrigerator, then be sure to try making fluffy kefir pancakes according to the recipes below.

Classic recipe for pancakes with kefir.

This recipe is a classic or standard. You could say the basis. According to this recipe, we prepare all other versions of pancakes. Of course, some ingredients can be added or changed, but there are still a few important points in the process of making pancakes. We will also talk about them along the way.

We will need:

• Kefir - 1 glass (250 ml);
• Flour - 7 tablespoons;
• Granulated sugar - 2 tablespoons;
• Egg - 1 piece;
• Salt - 0.5 teaspoon;
• Baking soda - 0.5 teaspoon.

Before starting cooking, you need to remove kefir and eggs from the refrigerator. They should be at room temperature.

It is best to take kefir that lasts for 2-3 days. Sometimes it even turns out like this: they say that the kefir will go bad, what should I do? Yeah, you can cook it delicious pancakes.

Now break the egg into a deep bowl, add sugar and beat with a whisk or fork.

Pour kefir into the bowl and mix well, beat. You can add vanilla sugar or vanillin for flavor, as you wish.

Time for torment. To make the dough fluffy, be sure to sift the flour through a sieve or a mug with a sieve. This will also help avoid lumps in the dough. Mix everything thoroughly.

Flour can be added in portions, stirring constantly.

Only now can you add soda, but not before, this is important.

By adding soda earlier, the pancakes will not turn out fluffy, since by the time of frying the chemical reaction with the release of gas will end.

And by adding soda at the very end, the chemical reaction will take longer, so the dough will be more fluffy.

Step 5.

The dough should not be liquid. It should not spread in the frying pan, but its structure should resemble rich sour cream, which flows heavily from a spoon. The correct consistency of the dough is the key to successful pancakes.

If the dough is runny, add flour a little at a time.

Heat up the frying pan. If we want a crust, then pour it vegetable oil, so the crust will be crispy. Without oil, the pancakes have a velvety surface.

Now let's do a test. Scoop the dough with a tablespoon and place it in a frying pan, frying on both sides.

This way we can check whether there is enough flour, salt, sugar in the dough. Based on the first test, you can add what is missing to the dough, mix everything thoroughly and start baking.

It is better to fry the pancakes over medium or slightly less heat. This way they won’t burn on the outside and will bake on the inside. Fry the pancakes on both sides until golden crust.

That's all, we prepared fluffy kefir pancakes. You can seat everyone at the table, pour tea, get honey, sour cream, jam, and so on. Enjoy your tea!!!

Delicious kefir pancakes with apple (video).

I present a very tasty recipe with apples, the children are delighted.

Kefir pancakes without eggs.

Also a very tasty recipe. One day, my wife decided to make pancakes, but there were no eggs. I found another recipe and tried it. Very tasty, these are still the same fluffy pancakes made with kefir, so try it. Everything is very simple.

We will need:

• Kefir-250 ml;
• Flour-200 gr;
• Sugar-1 tbsp;
• A pinch of salt;
• Baking soda-0.5 tsp;
• Vegetable oil.

Pour kefir into a deep bowl, add salt and sugar. Mix everything thoroughly until the sugar dissolves.

Don't forget that kefir should be at room temperature. You can even warm it up a little.

Add sifted flour in portions and mix thoroughly.

After the flour, add soda and mix thoroughly. Use a spoon to check for consistency so that it is not liquid; if necessary, add a little more flour.

Now heat the pan and let the dough sit for 5 minutes.

Pour oil into a frying pan and place one heaping tablespoon of dough onto it. Fry over medium heat, fry until golden brown.

Then turn it over and fry it until golden brown.

We prepare tea and eat it hot, with a crispy crust))))))

Lush pancakes made with kefir without soda.

Lushness can be achieved without soda. Just replace it with baking powder.

Ingredients:

• Kefir 0.5 l;
• Flour - 2.5 cups;
• Egg - 1 piece;
• Sugar - 1-2 tbsp;
• Salt - 0.5 tsp;
• Baking powder - 1 tsp;
• Vegetable oil.

Eggs and kefir should be at room temperature. Pour kefir into a deep bowl. Add sugar and salt there. Mix a little.

Now add the egg and baking powder. Mix everything thoroughly.

Sift the flour, add in portions and stir constantly so that there are no lumps.

Leave the kneaded dough for 20 minutes.

Heat the frying pan, pour in the oil and add a heaping tablespoon of dough.

Fry on both sides until golden brown.

Pancakes with banana (video).

Also very interesting recipe, children like it just as much.

Fluffy pancakes made with kefir and yeast, without eggs.

Here is another good recipe without eggs, but using yeast. It's better to use raw yeast. We tried it from dry ones, but it didn’t work out that way.

We will need:

• Flour - 1 glass;
• Kefir - 200 ml;
• Pressed yeast - 8 grams;
• Sugar - 2 teaspoons;
• Salt - a pinch;
• Vegetable oil for frying.

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. The body is needed for the yeast to begin to come to life.

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.

Add the sifted flour and salt and stir thoroughly until all the 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.

After the dough has risen and covered with bubbles, you can immediately begin baking the pancakes. Heat a frying pan over medium heat and add 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.

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 it remains inside raw dough, and the outside is already golden brown or even burnt, then you must definitely 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.

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!

Lush pancakes with kefir - the best and proven step-by-step recipes. updated: March 3, 2018 by: Subbotin Pavel

Pancakes, along with pancakes, are one of the most beloved and sought-after dishes. What could be better than lush, aromatic, incredibly tasty fried crumpets for breakfast. Their smell is incomparable. When you cook them in the kitchen in the morning, it spreads throughout the house and wakes everyone up without exception. And everyone, as soon as they open their eyes, understands that breakfast today will be great! He hurries to wake up, wash his face, and with the words “Well, you can eat now,” he begins to gobble up these small, rosy delicacies on both cheeks.

Not long ago I finished a series of articles, and what’s interesting is that I saw two noticeable differences between them and today’s dish. If everyone wants to see on their table thin pancakes with holes, no matter how cooked, or, then everyone wants to bake fluffy and plump pancakes, with a soft and holey center inside.

They want what they want, but not everyone succeeds. It seems that you first put the prepared dough in the frying pan and the product rises and becomes puffy as it should be. You rejoice at this, you think, “well, finally, everything worked out!” But no, sometimes you turn them over to the other side, or when you remove them from the frying pan, and our pancakes have fallen and become thin, a little thicker than pancakes. Have you encountered such a situation?

Probably everyone has met at some point. Until they had that very cherished recipe, thanks to which the goal became achievable and the result predictable.

It’s not for nothing that I call this recipe the best, because it always makes them the fluffiest. In addition, it is simple like no other, and baking does not take up much free time. And the main thing is that the result is always quite predictable.

We will need (for 10 -12 pcs):

• kefir 1% - 250 ml (1 glass)
• flour - 230 g (about 1.5 cups)
• egg - 1 piece (large)
• sugar - 1 tbsp. spoon (heaped)
• soda - 1 teaspoon
• salt - a pinch

Preparation:

1. First, sift the flour. During this action, it will be saturated with oxygen and the dough will become fluffy and airy. As you can see from the recipe, we need about 1.5 cups of flour. There are 160 grams in a glass, that is, 1.5 glasses are 240 grams. And we need 230 gr. Therefore, take this fact into account.

2. Pour kefir into a separate bowl. For baking, it is best to use low-fat kefir, either completely low-fat or 1%. Since the pancakes will be fried in a fairly large amount of oil, there will already be enough fat in them. Therefore, there is no need to take fatty kefir.

In addition, fatty kefir, precisely because of the presence of fats, is somewhat “heavier” than low-fat kefir, and this will make it more difficult for the dough to rise.

3. Add a teaspoon of soda to kefir. Its quantity must correspond exactly to the recipe; you need to add neither more nor less.

There is an easy way to measure the contents of large and small spoons evenly. First, we collect any loose substance into it with a slide, then carefully remove the excess with the back of the knife. That's it, we got exactly a spoonful of what we need.

4. Mix soda with kefir and let stand for 2 - 3 minutes so that the soda reacts with sour kefir. Moreover, the more acidic the kefir, the better the reaction will go. Therefore, I prefer to use it for pancakes that is 3-4 days old.

5. When bubbles appear on the surface, add sugar and salt, then beat in the egg and mix.

6. Divide the flour into approximately 3 - 4 parts. We'll add it in parts. For convenience, we will use a tablespoon. Pour in two heaping tablespoons. The dough must be mixed. Moreover, it is not necessary to knead it until smooth. It's okay if there are some lumps left.

7. Add 2 more full spoons of flour and mix again. Also not to the point of homogeneity.

8. We still have a little flour left, there should be about three full tablespoons left. First add two spoons and see what consistency the dough has. Most likely, it is still slightly liquid. Add another heaping spoonful and stir.

In general, it is always better to sprinkle flour by eye. If you know what consistency the dough should be, then doing it is much easier than measuring it with glasses or spoons.

And the dough should turn out to be quite thick, like thick sour cream, which, if you scoop it into a spoon and then lower it down, will not spill out of it. And you will need to help get it out of there with another spoon.

Many pancakes do not turn out fluffy precisely for the reason that they knead enough batter. And they simply don’t have the strength to get up! Or even if at first they rise, but then they still fall and become like small, slightly thick pancakes, even if they are tasty.

9. And so our dough is ready, even a little lumpy. But it’s okay, you need to let it sit for 10 - 15 minutes. Usually 10 minutes is enough for the lumps to disperse. Now you need to mix the dough again. And you can bake.

10. Pour oil into a frying pan. Everyone uses it differently. Someone pours it so that the pancakes all “bathe” in it. In this case, they turn out very ruddy on all sides, beautiful, but in my opinion, they also turn out a little greasy.

Therefore, I pour enough oil to just cover the bottom of the frying pan, with a layer of about 1 cm. But this is how I cook, you can pour more oil.

The oil needs to be warmed up. Place the dough on a hot frying pan and in hot oil.

11. Armed with a tablespoon and a teaspoon, place about a tablespoon each in the frying pan. Since the dough is thick, it will not slip out of the spoon on its own, and you need to help it with a small spoon.

It is better not to make large products. It will be more difficult for them to bake, and it will be more difficult for the dough to rise. Therefore, do not make the blanks too large.

12. They need to be fried over medium heat so that they do not brown too much on the bottom and have time to cook inside.

If the fire is large, you can easily be deceived. Seeing that they have browned on the bottom, we turn them over and fry them on the other side. And in this case they will remain raw inside. Most likely you have encountered this. In addition, the dough inside will not rise, and the pancakes will not be fluffy.

13. The readiness of the bottom side is determined by the fact that the dough on top will become matte and small holes will begin to appear on it. This means that the dough inside is completely baked and the products can be turned over.

14. After they have been turned over, the frying pan must be closed with a lid. So that the pancakes do not burn from below and are baked inside. Fry until done. Make sure the bottom doesn't burn.

15. Place the finished products on paper napkins folded in three so that all the fat remaining on them is absorbed into the paper. This is especially necessary if fried in a significant amount of oil.

Fry all the products in this way until the dough runs out.

Before each new batch, add oil to the frying pan and reheat it. Since the frying pan is already warm enough, the oil heats up in 15 - 20 seconds.

16. Serve finished products with sour cream, honey or your favorite jam. Enjoy eating!

They turned out fluffy, aromatic, and not at all greasy. If you break them into two halves, you can see that they are perfectly baked inside. The dough there is “spongy” with numerous holes and cavities filled with air. They are the ones who prevent the dough from falling off. The taste is amazing!

As you can see, the recipe turned out great as described. In fact, it will probably be even faster to cook using it. I wanted to go into more detail on all the nuances so that everything works out for you.

The following recipes will be much shorter. But in order for everything to work out as it should, all the nuances described here must also be taken into account! We will also look at them in more detail at the end of the article.

This recipe can be considered a classic. Basically, everything is cooked using it. Not everyone succeeds because they don’t know all the subtleties. After all, the composition of ingredients is not always the most important thing in a recipe. Therefore, sometimes you read recipes, but the nuances are not described. And everything seems to be correct. But not everyone succeeds!

But I am sure you will succeed at the highest level. After all, the recipe has been tested many times and has never failed. And every time it pleases with its taste and appearance.

And here is the next recipe.

Lush with kefir and yeast

An indisputable fact is that the most magnificent flour products cooked with yeast. Of course, this takes a little longer than preparing yeast-free analogues, but this time is needed to infuse the dough. Typically, this process lasts approximately 45 - 60 minutes. Therefore, if you have this time, then by preparing this recipe, the result will definitely please you. The products will turn out lush, rosy, beautiful and very tasty.

We will need:

• low-fat kefir - 0.5 liters
• flour - 480 gr
• dry quick yeast - 1.5 teaspoons
• or fresh - 15 g
• eggs - 2 pcs
• water - 4 tbsp. spoons
• sugar - 1.5 - 2 tbsp. spoons
• salt - 1/3 teaspoon

Preparation:

1. Let's prepare a light dough. To do this, mix dry instant yeast and a tablespoon of sugar. Add 4 tablespoons warm water and a little flour. The dough should look like thick cream. Leave for 10-15 minutes for the dough to “come to life”. If the yeast is fresh, then during this time it will bubble. There is no need to wait for the dough to increase in volume; if bubbles appear, then the dough will definitely rise.

If you use fresh yeast, it should also be diluted warm water, add sugar and flour and place in a warm place for 20 minutes. Fresh yeast It takes time for the dough to brew and rise a little.

2. For kneading the dough, we need slightly warm kefir to help the dough rise faster. Therefore, it needs to be warmed up. You can warm it slightly on the stove, or in the microwave. But in such cases I just put it on water bath. It is important that the kefir does not curdle, and on fire you may not be able to keep track of it.

3. Add warm kefir to the dough, add the remaining sugar, salt, stir in the eggs and gradually add the sifted flour in small portions. It must be sifted to saturate it with oxygen.

There is no need to pour out all the flour at once. Add gradually and stir. Watch the consistency of the dough; when ready, it should become like thick sour cream, viscous and homogeneous. If you scoop it into a spoon, it will not fall off.

4. Cover the dough with a napkin and place the dough in a warm place for 45 - 60 minutes, during which time it should approximately double in volume. If the room is quite warm and the yeast is fresh, then it can increase in volume faster. Therefore, you need to keep an eye on it so that it does not run away.

5. Once the dough has risen, there is no need to stir it. Immediately prepare a frying pan, which must be thoroughly heated along with poured oil.

You don’t need to pour a lot of oil, 1 cm is enough. You also don’t need to pour a little, the pancakes will be fluffy, and with a small amount of oil they won’t be baked inside.

6. Without stirring the dough, take it from one of the edges and place it in hot oil. You can help spread it out with another spoon.

7. Fry over medium heat until the top surface of the product becomes matte. Small holes should also appear on it. This means that the dough is already baked inside, and the pieces can be turned over to the other side.

8. You can turn it over with a spatula or a fork, whichever is more convenient for you. Fry on the other side until golden brown. The second side tends to cook much faster, so be careful not to over-brown it.

9. Prepare a flat plate, line it with paper towels in several layers. Place the finished pancakes on them to drain off excess oil.

10. Add oil to the pan and warm it up a little so that the new batch also reaches the desired temperature. Place the next batch, fry it on both sides, and so on until all the dough is gone.

11. You can eat them hot with sour cream or honey, or with jam, washed down with sweet tea or coffee, or milk, whichever you prefer.

I love making these raisin pancakes. If you want to make the same ones, just add washed and dried raisins to the dough. It will rise along with the raisins, and then just toast as usual.

As you can see, the recipe is not at all complicated. Everything is prepared in the same way as in the first recipe, but it takes time for the dough to rise.

The pancakes turn out delicious and very fluffy. After they have already been baked and placed on a plate, the dough does not fall off.

Kefir donuts

According to this recipe, the dish can also be prepared with yeast, but without dough. This reduces the cooking time slightly. And in order not to repeat the first recipe, we will make some changes to it. And we will cook them with the addition of corn flour. We will also use kefir together with milk.

We will need:

• kefir - 200 ml (you can use sour cream)
• milk - 200 ml
• wheat flour - 300 gr
• corn flour - 100 gr
• sugar - 100 g (4 tablespoons)
• egg - 1 pc.
• instant yeast - 5 g
• salt - 1/3 teaspoon
• vegetable oil - 1 - 2 tbsp. spoons
• vegetable oil - for frying

Preparation:

1. Sift the flour through a sieve to saturate it with oxygen. Corn flour also needs to be sifted. If you don’t have such flour, but have corn grits, then it can be ground in a coffee grinder. Or use 400 grams of wheat.

2. Pour the flour into the bowl where we will knead the dough. Add sugar, instant yeast and salt there. Mix all dry ingredients.

3. Add one large egg, if they are small, then you need to add two. Mix.

4. Pour in kefir at room temperature and stir. Kefir can be replaced with sour cream, yogurt or yogurt. Pancakes can be prepared with any of these ingredients.

5. Gradually pour in a little at a time warm milk, constantly stirring the mixture. Small bubbles should begin to form on its surface.

Adjust the amount of milk yourself; 200 ml is an approximate value. It all depends on what fermented milk component you added. Sour cream is thicker, yogurt is thinner. The egg can also be of different sizes. Flour usually has different percentages of gluten.

Therefore, mix the flour with the liquid component and look at the consistency. You should get a fairly thick viscous mass, like thick sour cream. It doesn't roll off the spoon, and that's how it should be.

6. At the very end of the kneading, when the desired consistency has been achieved, pour in 1 - 2 tbsp. spoons of vegetable oil. And mix thoroughly again.

7. Cover the dough with a napkin and place in a warm place for 40-45 minutes. If the yeast is fresh, then during this time the mass should increase in volume.

Do not mix the dough!

8. Place the frying pan on the fire and pour oil into it. Everyone pours differently, some pour a lot, some pour a little. I pour a layer about 1 cm thick. Allow the oil to warm up thoroughly.

9. Using a tablespoon and a teaspoon, drop a spoonful of dough into the hot oil. Take the dough away from the sides so as not to damage the rest of the structure. It is important that it does not fall, so we take the dough carefully.

10. Fry the lower part over medium heat until golden brown, while the upper part should become matte and covered with small through holes. This means that the dough is already baked inside, and our delicious products can be turned over.

11. Fry on the other side and place on a layer of paper towels so that excess oil can be absorbed. Then place on a plate and serve with sour cream, jam or honey. Or just with sweet tea or milk. Delicious, incredible! Try it, you will definitely like it!

Mostly yeast pancakes Of course they are prepared with milk, but they can also be cooked very tasty with kefir. And these two recipes are proof of that.

You can still find recipes, but they will all be based on these two main ones. Therefore, you can safely make changes to these as well. As I already noted, kefir can be replaced with sour cream, yogurt, sour milk or yogurt. You can also cook by combining all these ingredients.

It happens that there is a little of this and a little of that left in the refrigerator. For me, this is always an excuse to make pancakes. The main thing is to consider the ratio of flour and fermented milk product. It's approximately one to one. For 500 ml of kefir - 480 flour. If even a little dairy products are missing, you can add warm boiled water.

Super fluffy on heated kefir

The main feature of this recipe is that we will cook them with heated kefir. And this will allow us to achieve such pomp finished products that you will be absolutely delighted!

We will need: (for 10 -12 pcs):

• kefir - 250 ml (1 glass)
• flour - 240 g (1.5 cups)
• egg - 1 pc.
• sugar - 1 tbsp. spoon
• vanilla sugar - 1 teaspoon
• soda - 1 teaspoon
• salt - a pinch
• vegetable oil - for frying

Preparation:

1. Pour kefir into a saucepan or bowl and heat slightly. It should begin to curl and curdled flakes will appear on the surface. As soon as this happens, immediately remove the saucepan from the stove. Not just turn off the gas under it, but remove it. If you leave it, the curdling reaction will continue because the stove is hot. And we just don’t need this.

2. In a separate container, mix the egg with sugar, vanilla sugar and salt. Mix thoroughly until the sugar and salt crystals dissolve.

3. Stirring constantly, add warm kefir. Bubbles will immediately begin to form on the surface, which is great. This means our pancakes will turn out very fluffy.

4. Sift the flour into a separate bowl and thereby saturate it with the oxygen necessary for the pancakes.

5. Gradually pour the kefir mass into the flour. Mix all contents thoroughly until smooth.

6. At the very end, and not otherwise, add soda. Mix thoroughly again so that it is distributed evenly throughout the dough. Let sit for a while so that all the ingredients react.

7. Heat the frying pan with oil thoroughly. You don’t need to pour a lot of it, a layer of 1 - 1.5 cm is enough. Although the pancakes will be very high, well, 2 - 2.5 centimeters that’s for sure, they will be able to bake in such a volume of oil.

8. Spread the dough with a tablespoon, helping yourself with a teaspoon. Fry over medium heat until golden brown on the bottom and holes appear on the top. Then turn over and fry on the other side.

9. Place the finished products on a layer of paper towels and let the oil drain.

10. Serve hot.

The pancakes turn out so tall and fluffy. If you break any of them, you will see on the break that the dough is completely baked and beautiful air holes have formed inside it. Thanks to them, the products turned out to be very airy and tender, and incredibly tasty.

And to see how they actually turn out, let me bring to your attention a video.

Be sure to cook this recipe. He's really good!

With raisins on kefir and yeast

Although I already wrote two great recipes using yeast, but I can’t get past it. Moreover, it is similar to the previous one in that we will also heat kefir. And in addition to yeast, we will also use soda.

We will need:

• kefir - 250 ml
• flour - 200 gr
• egg - 1 pc.
• sugar - 2 teaspoons
• salt -0.5 teaspoon
• dry yeast - 5 g
• soda - 0.5 teaspoon
• raisins - a handful (optional)
• vegetable oil - 1 tbsp. spoon
• vegetable oil - for frying

Preparation:

1. Pour kefir into a saucepan and heat slightly. As soon as the first curdled flakes begin to appear, immediately remove it from the heat.

2. Add sugar, salt, soda and yeast to it. Mix thoroughly until the salt and sugar crystals dissolve. Place in a warm place for 10 - 15 minutes. You can put it on a warm stove on which kefir has just been heated.

3. After the mixture has stood and bubbles appear on it, add an egg and a tablespoon of oil to it. Stir until smooth.

4. Rinse the raisins and dry. Add to mixture and stir. You can cook without it, but I want to talk about different options preparations. Moreover, pancakes with raisins always turn out delicious and they are never superfluous here.

5. Sift the flour into a separate bowl and add two full tablespoons at a time, mixing thoroughly after each new addition. We monitor the consistency of the dough; it should become viscous, homogeneous, similar to thick sour cream. If you scoop it into a spoon, it should not easily slide off.

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

7. Using a tablespoon, place the dough into the hot oil, forming small, neat pancakes.

8. Fry on both sides until golden brown over medium heat. Try to fry for no more than 2 minutes on each side.

9. Place the finished products on paper towels so that excess oil can be absorbed.

10. Amazingly tasty, fluffy, tender and airy flour products with raisins are ready. You can serve them with sour cream or jam. And eat with pleasure, washed down with hot tea.

On kefir with apples

There are many recipes where apples are cut into slices or slices and added directly to the dough. In the same recipe, a whole slice of apple is added, and the pancakes turn out as if with apple sauce. When you look at such products, it’s even difficult to immediately guess how everything was prepared. Well, I won’t languish for a long time, I’ll go straight to the recipe.

We will need:

• kefir - 200 gr
• flour - 250 gr
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• vanilla sugar - 1 tbsp. spoon (10 g)
• salt - a pinch
• soda - 1 teaspoon
• apples - 2 pcs

Preparation:

1. Mix room temperature kefir with soda. Let it sit for a while, after a very short time a lush cap of bubbles will appear on the surface.

2. In a separate bowl, use a whisk to beat two eggs at room temperature with regular and vanilla sugar and salt. Beat for 2 - 3 minutes until everything is completely dissolved.

3. Sift flour into another bowl.

4. Mix kefir and soda again and pour the egg mixture into it, stir until smooth.

5. Add flour in small portions, about two full tablespoons at a time, stirring thoroughly each time. You should get a thick, viscous mixture, the consistency of thick sour cream.

Let the dough sit and brew for a while.

6. Meanwhile, start preparing the apples. It is best if they are sour, sweet or sour. They should be washed; if the skin is thick and rough, it is better to peel it. We also need to remove the core.

There is a special knife for coring, but I don't have one in my kitchen. So I found another way. First, I cut the apples into round pieces, one centimeter thick. And then, using a suitable notch, I simply removed the core from each piece.

You can do this with a knife, but if you find a suitable notch, it will look neater.

By the way, consider what taste the apples you use have. If the variety is sour, then take not two, but three tablespoons of sugar for the recipe.

7. Now that our dough and apples are ready, put the frying pan on the fire and warm it up thoroughly. Then pour in a little oil and heat it up. Then you can reduce the heat to medium and bake on it.

8. Place the dough into the pan. Then place a round apple on each piece and press lightly with your finger so that the apple sinks into the dough. At the same time, a little dough will also flow out into the middle hole. Super! It's already beautiful!

9. Fry for 2 - 3 minutes until the bottom browns. At the same time, through holes will appear in the areas free from the apple on the dough. This means that the dough is also baked inside and our products can be turned over.

10. Turn over and bake on the other side until it is browned. The apple will also turn rosy, thereby giving the finished product an incredibly appetizing taste.

11. Place the finished pancakes with apple sauce on paper towels and allow excess oil to drain. Then place on a plate and serve while they are still hot.

12. You can eat them with sour cream or honey. And just with hot sweet tea.

Agree that it looks very beautiful and appetizing! And I must tell you that the taste is simply incredible! So get ready quickly.

On kefir without eggs

Usually, many recipes for dough, whether yeast or unleavened, involve the addition of eggs. And it is even believed that eggs add fluffiness, airiness and tenderness to finished products.

I would like to offer you a recipe that produces thick and tasty pancakes even without eggs.

We will need: (for 20 - 22 pcs.)

• kefir - 500 ml
• flour - 2 heaping glasses
• baking powder - 2 teaspoons
• sugar - 2 tbsp. spoons
• salt - 0.5 teaspoon
• lemon - 1 pc.
• vegetable oil - for frying

Preparation:

1. Sift the flour into a bowl along with baking powder and mix.

2. Add salt and sugar to kefir at room temperature, stir until they are completely dissolved.

3. Wash and dry the lemon. If it is large, then we will use only half. If small, then whole. Grate the zest, only the yellow part, directly into the kefir mixture.

Squeeze the juice from the lemon and also add it there. Mix everything thoroughly.

4. Gradually add flour in small portions to kefir. Mix the contents thoroughly each time. And so on until the flour runs out.

Watch the consistency of the dough. It should become like thick sour cream. Let it sit for a while, 5-10 minutes will be enough. Then mix again.

5. Heat the frying pan well over the fire, pour in vegetable oil and heat it as well.

6. Fry the pieces until golden brown on each side over medium heat. This usually takes 2 minutes on each side.

7. Serve with sour cream, honey or jam.

These pancakes have a very pleasant fresh lemon taste, and this is due to the lemon. Therefore, if you want to cook them with a new taste, take note of the recipe.

Here's another interesting recipe with lemon.

With kefir and cognac

This time the recipe is not only with lemon, but also with eggs. And even on cognac. Not long ago I already shared pancake recipes, and it aroused interest, especially among men. Therefore, I’ll tell you how to cook pancakes with cognac.

We will need:

• kefir - 1 cup (250 ml)
• flour - 230 - 240 gr
• egg - 1 pc.
• cognac - 2 teaspoons
• sugar - 2 tbsp. spoons
• soda - 0.5 teaspoon
• salt - a pinch
• lemon - 1 pc.
• vegetable oil - for frying

Preparation:

1. To prepare the dough, we will need kefir and an egg at room temperature, so we need to take them out of the refrigerator in advance.

2. Pour kefir into a bowl, add soda and salt and stir until everything dissolves. Let it sit for a while so that the soda reacts with the kefir.

3. Then add the egg, sugar and cognac. Grate the lemon zest and add it there. Mix everything thoroughly until smooth. The smell is simply divine. Of course, it’s not for nothing that they added so many aromas.

4. Sift the flour and add to the dough in small portions, pouring two heaped tablespoons at a time. Mix thoroughly each time. Add enough flour until the dough becomes like very thick sour cream. It shouldn't fall off the spoon. Therefore, each time adding flour in portions and stirring it, watch the consistency.

The main thing to remember is that fluffy pancakes are made from thick dough.

5. Place the frying pan on the fire and warm it up thoroughly. Then pour in vegetable oil and heat it too.

6. Place the dough and fry the pancakes on both sides until golden brown over medium heat.

7. Place on paper towels and allow excess oil to drain.

8. Serve hot, depending on your preference.

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

Banana fritters

Another recipe without adding eggs is this recipe using bananas. It can be prepared quickly, easily and very simply.

We will need:

• kefir 2.5% fat - 400 ml
• flour - 350 gr
• sugar - 2 - 3 tbsp. spoons
• vanilla sugar - 1 tbsp. spoon
• salt - a pinch
• soda - 0.5 teaspoons
• bananas - 2 pcs.
• vegetable oil - for frying

Preparation:

1. Peel the bananas and finely cut into small cubes.

2. Pour kefir into a bowl and pour soda into it. Stir and wait until bubbles appear. Then add regular and vanilla sugar and salt.

3. Sift the flour in advance and gradually add it to the kefir mixture. Add two full tablespoons at a time, then mix thoroughly. When all the flour is gone, you should get a dough like thick sour cream.

4. Add chopped bananas to it and mix.

5. Place the frying pan on the fire and warm it up. Add oil and heat again. Then spoon out the dough using a tablespoon, helping with a teaspoon.

6. Fry on both sides until golden brown and cooked through.

7. Serve with jam or jam. Enjoy eating!

Instead of bananas, you can add pear, quince, apple, peach or apricots. And also berries or dried fruits.

With yogurt and sour cream with onions and eggs

Many people like to cook pies with this filling. So, preparing pancakes will be much faster, and most importantly, no worse. And the taste is very similar.

Let's go for a walk on Maslenitsa, and then spring is already close. We’ll go to the dacha, and just with the first onion we’ll fry some delicious, aromatic crumpets. Well, or now you can too, onions are sold everywhere, buy them and cook them!

By the way, everyone’s favorite zucchini pancakes are prepared using the same principle. So take note of the dough recipe.

How to bake delicious pancakes so that they are fluffy. A complete guide from A to Z

Throughout today's article, I shared little secrets on how to make delicious pancakes. And most importantly, how to make them lush. So that they do not fall off after baking and retain their shape for a long time.

For convenience, I decided to put all these secrets in one chapter. So as not to look for them in all the recipes.

Flour

• usually pancakes are baked from wheat flour top quality. But it happens that they are also prepared from mixed flour, as we did in recipe No. 3.
• Almost any flour can also be added - buckwheat, oatmeal, rye.
• One of the main secrets of lush products is that the flour must be sifted through a fine sieve before kneading the dough. And it is recommended to do this not even once, but twice and three times. When sifting, it is saturated with oxygen and the dough becomes more airy, light and tender. Namely, it is from this dough that fluffy pancakes are obtained.
• Flour should be added in small portions. This should be done for better mixing and in order to stop in time and not overfill it.
• We always add a lot of flour, its ratio to kefir is almost one to one. So, if we use a glass of kefir - 250 ml, then we need 230 -240 g of flour. But it’s not a glass, it’s more. A 250 gram glass contains only 160 grams of flour.

Dough

• this is another one - the most main secret fluffy pancakes. The dough should have the consistency of thick sour cream. It should not spread over the pan when laying it out. It is usually spread with the help of an additional spoon, so it doesn’t just fall off the spoon.
• the dough can be prepared with kefir, yogurt, sour milk, sour cream, milk.
• You can also prepare it by mixing these ingredients in any proportions, and even adding water. It’s very convenient when you have a little bit of everything left in the refrigerator and don’t know where to use it.
• It is best to take kefir that is not completely fresh, but, for example, three days old.
• In order for the dough to rise well, soda, baking powder or yeast are usually used. I've come across recipes where beer is added as a yeast substitute (I haven't tried it myself).
• To prepare an airy and light dough, it is necessary that all products are at least at room temperature. Therefore, it is important to remove dairy products and eggs from the refrigerator in advance.
• One of my favorite recipes is the one where kefir is heated over a fire before kneading until curdled flakes form. With this recipe, my pancakes always turn out super fluffy - recipe No. 4.
• The dough should sit a little so that the flour has time to disperse and air bubbles saturate it with oxygen.
• if you cook yeast dough, then after infusion it should not be stirred. You need to carefully take it with a spoon from the side of the bowl and immediately put it in the frying pan.
• You don't need to add a lot of sugar to the dough. The bottom of the product will begin to burn from its excess, and the middle will remain damp
• It is better to always knead the dough in one direction.
• To make the pancakes round, you need to lower the dough through the front of the spoon, from the sharp edge. And those who love oval shape, then the dough must be laid out through the long side of the spoon, then they will be like boats.

Taste

• To add flavor, orange or lemon zest is added to the dough. Also added lemon juice, recipes No. 7 and 8.
• often vanilla or vanilla sugar is also added
• Alcoholic drinks are also added, such as cognac, recipe No. 8.
• To add flavor, various fruits or berries are added to the dough. So a particularly popular addition is an apple, recipe No. 6, bananas - recipe No. 9, as well as apricots and peaches, either fresh or canned.
• dried fruits are also a favorite addition for many, especially raisins, recipe No. 5
• Unsweetened pancakes are also prepared, and they are prepared with various vegetables - zucchini, pumpkin, cucumber, cabbage, and this list can be continued for a very long time.
• The only main thing is not to overdo them all, so that the dough can rise.

Frying

• Before you add the dough, you need to warm up the pan thoroughly.
• it is also necessary to warm the oil
• The important question is how much oil to pour. The minimum amount required to be in the frying pan is a layer 1 cm thick. Some people pour more, but then the products seem to float in oil, and in my opinion they turn out to be too greasy.
• The golden mean is important here. If there is not enough oil, the finished products will be dry and will not have enough strength to rise. If there is too much oil, the pancakes will turn out greasy.
• The portions of dough that we put in the frying pan should not be too large, no more than a tablespoon. Larger portions are harder to cook on the inside and have a harder time rising.
• You need to fry them over medium heat so that the bottom does not fry too much and the middle has time to bake.
• To find out whether the middle is baked or not, you need to look at the top of the product. It should be covered with a matte light crust and small holes should appear on its surface. In this case, it's time to turn them over.
• You can fry the other side with the lid closed, also over medium heat.
• For each new batch of dough you need to add a little oil. After this, you need to give it 15 - 20 seconds to warm up. Otherwise, if you immediately put the dough in it, it will not rise precisely because the oil has cooled.
• Place the finished products on several layers of paper towels to remove excess oil.

Product calculation

• Each recipe gives an exact calculation of the products and it is advisable to adhere to it, since all recipes have already been tested.
• from 250 ml. kefir and 230 grams of flour turns out to be approximately 10 -12 pieces. From 500 ml of kefir and 480 grams of flour, respectively, twice as much. Therefore, take this into account when kneading the dough so that there are enough pancakes for everyone.

This is the science of baking delicious fluffy pancakes. It may be tricky in some places, but they will turn out the way you want!

This morning I baked them according to three recipes at once to take the missing photos, and it was so interesting. All recipes are different, and each of them is like some kind of amazing journey that you take. Before, when I was cooking, I didn’t notice this, because first there was one recipe, then after a while - another. And today there are three at once, and the difference is noticeable.

Everything happens differently everywhere. The dough is kneaded differently, the products are laid out in the wrong order, bubbles appear in the dough at different times, the height of the finished products is different, and most importantly, everyone has a different taste. And it would seem that there is no point in comparing them. But it turned out that it is not only possible to compare, but also necessary!

Therefore, prepare pancakes according to different recipes, and then an exciting journey may also happen for you!

In conclusion, I want to say that all the recipes given today have been tested. And they make really fluffy little treats! So feel free to cook any way you want, and everything will work out for you. I am 100% sure of this.

And be sure to write, did everything work out? Have there been any difficulties? Ask questions if something is not clear. I will be happy to answer them for you. If everything worked out and you liked it, then I will be glad for your likes and classes!

And to those who prepared them today - Bon Appetit!

It’s not difficult to quickly pamper your family with an excellent dessert. To do this, just bake pancakes with kefir and serve them with the appropriate “side dish”. Usually every housewife already has a favorite version of this in her arsenal. simple dish, but our article offers a whole selection of time-tested delicious recipes. How to make fluffy pancakes with kefir, using yeast, with apples, bananas or green onions? Our article will tell you about all the secrets.

It is no longer possible to find the name of the discoverer who guessed to make such pancakes. You can find a similar dish in any cuisine in the world, of course with a local twist. Traditionally, pancakes or blintzes are considered an original Russian heritage, so many are skeptical about this familiar dish. On the other hand, the gastronomic delights available to modern people can easily be used to diversify and improve this simple dessert.

The dough for kefir pancakes is ready in a matter of minutes, so they are ideal for quick breakfast or as an option for unexpected guests. The main role here can be given to the appropriate “accompaniment”, for example, serving pancakes to the table not only with the usual jam, condensed milk or honey, but also cooking separate sauce or surprise with an unimaginable combination with ice cream, curd cream or fruit mousse.

Pancakes are good in quality cold snack. At the same time, they can be a separate dish and components of a complex dessert.

Recipes for kefir pancakes amaze with their variety; the dough can be prepared on almost any basis. The advantage of fermented milk products will be speed, because you won’t have to wait for the dough to rise, but you can start making it right away. There are also tricks here to make the pancakes tasty and fluffy.

• If possible and desired, kefir can be replaced with any suitable fermented milk product, even sour milk.
• All ingredients must be mixed well, otherwise lumps of flour will appear and the taste will be spoiled.
• To make the pancakes thicker, you can make the dough with yeast, but for this the remaining ingredients must be warm.
• Pancakes on sour kefir much tastier, so you can use a product that is no longer suitable for other purposes.
• Flour in recipes can be replaced with semolina porridge. For convenience, you can cook semolina in advance and add it to the dough when it has cooled.
• A little cocoa powder in the dough would also be appropriate. And in order to get a beautiful chocolate color, it must be combined with vegetable oil. Otherwise you will end up with an unappetizing earthy shade.
• Pancakes must be fried in a preheated frying pan with a fairly thick bottom.
• When the pancakes are browned on both sides, place them on a cloth or paper napkin to remove excess oil.
• Can be served hot or as a cold appetizer.

Usually this dish always turns out well, and with a convenient enough frying pan you can quickly fry pancakes for an easy breakfast. The calorie content of such a dish is low, especially if you use a little oil and remove the excess from the finished pancakes.

Traditionally, pancakes are considered a sweet dish, but there are many recipes where they are prepared with other ingredients.

Classic step-by-step recipe for pancakes with kefir

Easy cooking method plain pancakes. Even an inexperienced housewife can handle this option with a bang. As usual, for baking, the required amount is calculated based on the liquid used in the dough, so if necessary, the portion can be increased in direct proportion.

Required ingredients:

• A glass of kefir;
• Two eggs;
• Sugar - 3 – 5 tablespoons;
• Flour - 1.5 - 2 cups;
• Soda and salt ½ teaspoons each;
• Vegetable oil for frying and in the dough - 1 tablespoon.

How to cook:

1. In a suitable sized container, beat eggs and sugar.
2. Then add kefir and mix.
3. Heat the mixture slightly until the sugar dissolves completely.
4. Sift the flour, gradually adding it to the mixture.
5. Add oil, salt and soda.
6. Mix the mixture well so that there are no lumps.
7. Heat a frying pan with oil on the stove.
8. Once the oil is hot, add the dough (it’s convenient to do this with a tablespoon) and fry, turning on both sides.
9. Place the finished pancakes on a napkin to remove excess oil.
10. Serve with honey, jam or sour cream.

To make the pancakes thicker, the dough for fluffy pancakes with kefir must be started with slightly heated ingredients.

If desired, you can add vanilla sugar, cinnamon or other favorite spices. A successful recipe fluffy pancakes using kefir without yeast must provide a fairly dense dough consistency, otherwise they will “spread” in the pan.

Recipes for delicious and fluffy kefir pancakes

To prepare delicious and fluffy pancakes, use the recipes that we have specially collected for you. We hope you like them.

Lush pancakes made with kefir and yeast

The traditional recipe can be slightly modified and yeast can be used instead of soda. This option will take a little longer, but the result will be appropriate.

Yeast pancakes made with kefir are distinguished by their fluffiness and “airy” structure.

Required ingredients:

• Milk - 350 ml;
• Two eggs;
• Baker's yeast - 20 grams;
• Oil in the dough - 70 grams, leave the rest for frying;
• Flour to the desired consistency;
• Sugar - 50 grams;
• A little salt.

How to cook:

1. Heat the milk to a comfortable temperature.
2. Crumble the yeast and leave the dough to rise a little.
3. Mix pre-beaten eggs, sugar, salt, butter and sifted flour.
4. Leave the dough to rise while you heat the pan.
5. Fry in quite a lot of oil so that the pancakes cook evenly.
6. Place on a plate and allow excess oil to drain off.

Pancakes made with kefir and yeast turn out thick and fluffy. For those housewives who feel unsure with yeast dough, it is better to first practice with soda. After positive result, preparing pancakes with kefir and yeast will not seem such a difficult task.

Pancakes with green onions on kefir

Not too sweet pancakes have a piquant taste, which can be served instead of boring sandwiches. Additionally, you can experiment with meat or fish filling.

Such pancakes can be prepared with yeast dough and using soda.

Required ingredients:

• A glass of flour and kefir;
• One egg;
• Bunch of onions;
• Oil for frying.

How to cook:

1. Wash the onion, dry and finely chop.
2. Knead the dough from the remaining ingredients to the consistency of thick sour cream.
3. Add chopped onion and stir.
4. Fry in a frying pan with oil.

These pancakes are served as cold appetizers, as well as the basis of sandwiches. Original presentation and the addition of spices will make the pancakes an unforgettable “signature” dish for any housewife.

Oat pancakes with kefir

The original recipe includes Hercules-type cereal. You can add grated carrots or apple to the mixture. The flakes can be crushed a little or simply poured with warm kefir to soften.

Required ingredients:

• Kefir - 0.5 liters;
• Three eggs;
• Flakes - 200 grams;
• Flour (preferably oatmeal) - 2 cups;
• Carrot or apple - 1 piece;
• Sugar - 2 tablespoons;
• Salt and soda - 0.5 teaspoon;
• Oil in the dough - 4-5 tablespoons, leave the rest for frying.

How to cook:

1. Pour warm kefir into a suitable container cereals and leave until it swells.
2. Meanwhile, grate the carrots on a fine grater. You can use apple or both.
3. Mix the swollen flakes with sugar, butter, salt and soda.
4. Add grated carrots (apple) and mix.
5. Fry in a frying pan on both sides.

Incredibly delicious kefir pancakes are obtained when used together with oatmeal. sour apple, for example, the Semerenko variety. In this case, you need to add a little more sugar. If you are using grated carrots, this is not necessary.

Banana pancakes with kefir

These pancakes have an unusual taste, and children especially love them. Adding banana pulp to the dough gives it an exquisite aroma and indescribable taste. For optimal consistency, it is necessary to use overripe fruits, the pulp of which must first be crushed in a blender.

Required ingredients:

• A glass of kefir;
• Two eggs;
• Sugar - 2 tablespoons;
• Flour -2 cups;
• Banana - 2 medium fruits;
• Salt and soda - 0.5 teaspoon;
• Vegetable oil for frying.

How to cook:

1. Separately, mix kefir with salt, soda and sugar.
2. Add the banana, softened with a fork, to the mixture and mix.
3. Add flour and stir.
4. Fry on both sides over medium heat.

It is advisable to serve kefir pancakes with banana with a special sauce. To do this, mix the softened pulp with sour cream and pour on top of the pancakes. Such a tandem will not leave anyone indifferent!

Kefir pancakes with apples

Adding an apple guarantees increased interest among household members and is incredibly delicate taste. It is better to take sour apples, for example, those that have been lying in the refrigerator. The sourness will add a certain piquancy, but to adjust the taste, it is advisable to add a little more sugar than usual.

Required ingredients:

• Kefir - 500 ml;
• Three eggs;
• Three medium sour apples;
• Sugar - 100 grams;
• Flour to the desired consistency;
• Oil in dough - 100 ml;
• Cinnamon and salt to taste.

How to cook:

1. Beat eggs and sugar.
2. Add kefir, oil, spices and salt.
3. Add sifted flour in small portions.
4. Throw in soda (you can use baking powder for dough).
5. Peel and core the apples.
6. You can use a grater to chop the fruit, or you can simply cut it into cubes or thin slices.
7. Add apples to the dough and fry in a frying pan.

An indescribable aroma is obtained by adding cinnamon to apple pancakes. This spice perfectly accentuates the taste of the apple and also awakens the appetite. You can also use ginger and vanilla.

Pancakes in the oven with kefir

A slightly unconventional method of preparation makes this dish extremely suitable for dietary and baby food. Thus, you can reduce the calorie content of the dish, and also pamper the youngest gourmets.

Mix the yolk and protein mass.

You can also use special molds, as well as the now popular silicone mats. Diet pancakes They can also cook with kefir and on parchment, but the consistency of the dough should hold its shape well.

Fluffy kefir pancakes without eggs

The main secret of success is the correct sequence of adding ingredients. It is also very important to use slightly warmed kefir, and completely dissolve all other components.

Kefir pancakes without eggs have an excellent taste; they are best served hot with your favorite jam.

Fluffy and delicious kefir pancakes are a favorite dish, the taste of which has been familiar since childhood. Preparing this dessert does not take much time, and the result is always pleasing. To make pancakes with kefir, you need to learn some tricks, and also choose suitable recipe. Many nuances good cooking and suitable recipes are given in our article, well the best option There will be your imagination and desire to experiment with ordinary products, creating another culinary masterpiece.

Often on weekends you want to cook something tasty and quick for your family. Pancakes are great for a hearty and quick breakfast. The most important thing is that there are very few people who do not eat them and the overall cost of this product is quite budget-friendly. And you always have all the ingredients at home. They are prepared on different bases.

And today I will tell you how to make dough with kefir, so that you get pancakes like your grandmother’s - fluffy and tender. What’s interesting is that this dish is prepared all over the world, called differently, of course.

There are a lot of pancake recipes, but they don’t always turn out fluffy. Let me first tell you about the nuances that will help you get airy and tender crumpets every time.

So, before choosing a suitable recipe, familiarize yourself with the nuances that must be observed so as not to spoil such a tasty and simple dish. And get exactly fluffy, porous and tender pancakes, and not plump pancakes.

• Make the dough thicker. Ideally, an equal part of the liquid component (yogurt) and flour is taken.
• We fry the gourmets as soon as we have the desired dough consistency.
• Add a little sugar. If there is a lot of sugar, the splendor will disappear very quickly.
• Heat the oil well in a frying pan. If you put the dough directly into unheated oil, it will not separate easily, but will bake off the surface of the pan.
• Eggs and kefir should be at room temperature; take care to remove them from the refrigerator in advance.
• Place the donuts on parchment paper, napkin or paper towel so that the paper absorbs excess fat.
• Not fresh kefir is better; it has more acid and reacts more easily with baking powder and soda.
• Flour must be sifted to saturate it with oxygen. Usually two or three times are enough.

Every housewife has prepared such a breakfast more than once, and many have developed their own ratio and proportions of products. But there are recipes that make pancakes successful in most cases. Basically they are called traditional or classic.

Ingredients:

• 300 ml kefir
• 2 tbsp. Sahara
• 1 tsp soda
• 250 g flour
• A little salt
• Vegetable oil for frying

Pour kefir into the bowl and add baking soda (not slaked) and mix. The acid in kefir, when meeting with soda, will give a reaction. Leave this mixture for five minutes.

Before pouring out the prepared amount of flour, sift it a couple of times. It has a loose structure and is easily saturated with oxygen, which will add additional fluffiness to the pancakes. Sifting alone may not be enough.

There is no need to beat the dough, just stir to break up all the lumps.

It should be viscous in thickness and not run off a spoon.

We start baking right away, without leaving the dough to rise.

Heat the frying pan, pour a couple of tablespoons of oil and immediately reduce the heat to medium.

Place a tablespoon of dough into the hot oil. We make sure that it does not connect to each other, then you will get even, separate round pieces.

You can serve with sour cream or jam.

This is how they look inside.

If you add a lot of sugar, the donuts will fall off quickly.

How to cook pancakes like fluff (secret trick)

Remember, in the school canteen, they served such pancakes that simply melted in your mouth. True, they always taste better hot than cold.

There are several features, following which you can get just airy crumpets.

It was revealed as a result of culinary experiments that cold kefir will not allow the dough to rise and you will not get fluffiness. So in this recipe we don't just bring it to room temperature, we also reheat it.

Ingredients:

• Kefir – 250 ml
• Water – 40 ml
• 1 egg
• Flour – 240 gr
• Sugar – 3 tbsp.
• Salt – 0.5 tsp.
• Soda – 0.5 tsp.
• Vegetable oil

Combine kefir with water and heat on the stove. This is a must.

Separately mix the egg and sugar, pour in the kefir and knead until a light foam appears.

The final step is to sift the flour in several stages. Make sure that no lumps form.

We achieve ductility in the consistency of the dough.

And just before frying, add soda to the mass and mix.

Both sides need to be fried. This is about two, three minutes on each side. It is important to reduce the heat in time, otherwise the cakes may not bake.

During the period of frying the pancakes, we do not mix the dough, but simply scoop it out with a spoon. Otherwise, the gourmets will not be so lush.

This is how they look in cross-section: elastic and porous.

Soda test recipe

Baking soda allows the dough to rise. Usually, the acid contained in kefir is enough to react with it. That's why we don't use vinegar here.

By the way, they say that baking soda and baking powder should be used together, and not give preference to one of them. But we don’t do that at home, we take just one thing.

Ingredients:

• 3 cups flour
• 2 cups kefir 2.5% fat
• 3 eggs
• 0.5 cups sugar
• 0.5 tsp soda
• 0.5 tsp salt

Pour baking soda into the flour and mix. Pour the prepared kefir into this mixture.

Separately, grind the eggs with salt and sugar. And we combine this mixture with the kefir and flour mixture.

We begin the frying process, as always, in heated vegetable oil.

Soda makes the fattest pancakes, so you need to monitor the amount of oil.

We also use eggs in this recipe, which add density to the dough, and it does not absorb fat as much.

Fluffy kefir pancakes without eggs

But you can do without eggs. Moreover, there are recipes where they are not even provided. We take the classic base, but change the proportions of the products.

Ingredients:

• 200 ml kefir
• 160 g flour
• 1 tsp powdered sugar or brown sugar
• 0.5 tsp soda
• Salt on the tip of a knife
• Fry in vegetable oil

Take the kefir out of the refrigerator a couple of hours before and let it warm up. Pour salt with powder and sifted flour into it.

Soda goes to the very last line, when the whole mass is already mixed.

After kneading the dough to the desired thick consistency, we don’t touch it anymore, we leave it alone.

Pour a little oil into a hot frying pan; you don’t want them to float in it.

And take the dough from the bowl with a spoon without stirring it! It is important.

It’s better to make a little dough so that the hot pancakes have time to eat; cold ones are not so tasty.

Thick and fluffy pancakes with yeast

Yeast is a great substitute for baking soda or baking powder. And the donuts don’t fall off until the evening if you prepared a large batch and didn’t have time to eat everything at once. The cooking process is slightly longer than without yeast dough, but the result is a very delicate consistency.

In the recipe we use live pressed yeast, but you can use dry yeast, only pre-filled with warm sweetened water.

Ingredients:

• 20 grams of pressed yeast
• 1 egg
• 400 ml kefir
• 2 cups of flour
• 2 tablespoons sugar
• A pinch of salt

400 ml of kefir needs to be heated. Make sure that the whey does not start to separate, otherwise you will end up with cottage cheese.

Add yeast, sugar and salt to it.

Then add flour and beat in the egg. Cover the dough with a towel and leave for an hour in a warm place.

As soon as you see that the dough seems to be settling, start frying.

How do you know when the dough is ready? Scoop a little of it into a spoon and let it fall back into the bowl. It shouldn't spread.

Dough for low-fat pancakes so as not to absorb oil

I have had the opportunity to treat myself to a culinary miracle that made the fat from the pancakes run down my hands, so I understand perfectly well that there are lovers of drier crumpets.

Let's start with the fact that the dough itself is not greasy. Vegetable oil is limited and only lubricates the surface of the pan.

Ingredients:

• A glass of kefir
• 1 egg
• A pinch of salt
• Teaspoon of soda
• 0.5 cups flour
• 0.5 tsp vegetable oil

Add egg, salt and soda to kefir. Mix thoroughly. Next, gradually add flour and continue mixing. Add half a spoon of vegetable oil to the mixture.

If the dough turns out to be very liquid, add flour with a tablespoon.

Flour can be of different quality (the grade depends on the amount of gluten), so one recipe can give one housewife different results.

Set the fire mode to medium or slightly less than medium.

Just grease the frying pan with oil.

As soon as the first side is browned, close the pan with a lid.

If you have a good Teflon coating, you can do without oil at all. Of course, they will not look as appetizing, but you will get a healthier and less calorie breakfast.

They turn out greasy because we put soda in the dough, it creates a looser structure into which the oil is absorbed, like a sponge.

Also pancakes mixed with batter will turn out more fatty than thick ones.

Well, some advice for those who cannot do without frying, but want to get a product that is not very fatty: put it out of the frying pan on a paper towel.

By the way, so that they can easily come away from the pan, it is better to add oil to the dough itself, rather than pouring it into a frying container.

How to bake kefir pancakes with apples

Most often they are served for breakfast with jam, fruit or jam. Bananas, cinnamon or apples can be used in the dough. And the very combination of apples and cinnamon is always fragrant and appetizing, even when fresh fruit salad, even in baking.

Ingredients:

• 1.5 cups flour
• 3 apples
• 250 ml kefir – 1 glass
• Sugar – 1 tbsp.
• Vanillin
• Cinnamon
• 0.5 tsp soda or baking powder

We take kefir and apples out of the refrigerator in advance.

Add sugar, spices and flour to kefir.

Then pour in baking soda or baking powder.

Preparing the apples. Remove the core and cut the fruit into slices.

Then heat a frying pan with oil and start frying the dough.

We do this: Take an apple slice, dip it in the dough and put it in oil.

To prevent the dough from running away from the apples, you need to achieve the correct consistency. We don't make it liquid. On the contrary, add more flour for thickness.

The result is an unusually rich taste.

Apple fruits can be added in other ways. For example, peel them and cut them into pieces. Mix with dough mixture and bake traditional way, to which you are accustomed.

Pancakes with eggs and green onions are very tasty, a kind of “lazy pies”. The cooking process is the same as with apples. The dough is kneaded and the eggs are boiled in advance. And the filling is prepared separately: cut the eggs, mix with salt and onion and place in a common bowl. Bake in a hot frying pan.

Always turn on low heat so that the inside of the crumpet is also cooked. If you cook on low, you won’t be able to fry the dough until crispy and the flatbreads themselves will resemble rubber. Because with this frying mode more water is evaporated.

That's the whole science of how to bake delicious pancakes for breakfast. Write your questions in the comments.

Almost every recipe for kefir pancakes is based on flour, kefir, soda and eggs, and unlike pancakes, the pancakes will not come out thin, but thick and fluffy. The thickness of the dough should be similar to good homemade sour cream if you are not using yeast.

Experienced chefs suggest you listen to their advice:

• a very important point is the quality of flour. And if you are wondering how to cook pancakes with kefir, then first prepare the flour. It needs to be sifted at least three times, then the flour is saturated with oxygen, and the pancakes will rise well. Most often these pancakes are prepared from wheat flour, but some housewives make a mixture different flours and add rye, corn or buckwheat to wheat;
• very important correct consistency test. The splendor of the pancakes depends on this and to prevent them from spreading in the frying pan, make the dough look like thick sour cream, as mentioned above;
• optimal food temperature. If you are going to bake pancakes with kefir, then use kefir at room temperature; there is no need to put cold kefir in the dough. In a warm product, soda and lactic acid interact very well, and this also affects the fluffiness of your culinary product and you will get fluffy and aromatic pancakes;
• After preparing the dough, give it time to sit a little. The optimal time is from 15 to 30 minutes; do not place the bowl of dough in the refrigerator, leave it to infuse at room temperature. Don't forget to remove the spoon or ladle from the bowl. If you want to make delicious fluffy kefir pancakes, then there is one important point: after the dough has settled, you do not need to stir it again;
• pancake flavor. To enhance the aroma, you can add vanillin or finely chopped dill to the dough if you are making salty, delicious pancakes with kefir. You can show your imagination and put dried apricots, raisins, apples or quinces in the pancakes. But you don’t need to add a lot of additional ingredients, otherwise it won’t have a very good effect on the fluffiness of the pancakes;
• fat content of kefir. The fat content of the product does not affect the final result. But some housewives, when they started frying fluffy pancakes with kefir, noted that with more sour kefir the pancakes came out much more fluffy and tastier.

What kind of kitchen utensils do you need to prepare?

If you are planning to make dough for pancakes using kefir, then to knead it prepare:

• medium sized bowl;
• large spoon or whisk.

To fry, take a cast-iron or thick-bottomed frying pan and a large spatula, which you will use to turn over and also remove your culinary creation from the frying pan.

How to fry pancakes correctly

If you want to get fluffy pancakes with kefir, then the process of frying them is of great importance. First, heat the frying pan thoroughly and pour vegetable oil onto it. Then take a large spoon, carefully scoop up the dough and place it on a hot frying pan.

To make kefir pancakes tasty, you need to fry them over medium heat, cover the pan with a lid.

As soon as you see that the pancakes have begun to brown on the bottom and holes appear on top, turn them over with a spatula to the other side.

Pancake recipes

This dish is respected and loved in many families, so there are many recipes for kefir pancakes, despite the fact that the products are almost the same. It is worth noting that pancakes are a cooking idea quick dinner or breakfast, you can also take these pancakes to work and snack on them during your lunch break. You can make apple pancakes with kefir, put raisins, dried apricots or something else in the dough. You can prepare not only sweet, but also salty pancakes, without adding sugar to them, and add carrots, potatoes or onions to the dough.

Experiment, after all ordinary dish Every housewife can make it unique.

Classic recipe

If you pay attention to this recipe, you are guaranteed lush kefir pancakes.

First, let's prepare the following product components:

• 3 cups premium flour;
• 500 g kefir of any fat content. It is advisable to take sour kefir;
• 1-2 tbsp. sugar (at your discretion)
• one egg;
• a bag of vanilla sugar (optional);
• 1 tbsp. baking powder or 2 tsp. baking soda;
• a little salt.

Let's start preparing pancakes with sour kefir:

1. food preparation. Beat the egg into a large bowl, add a pinch of salt and sugar and start whisking the mixture. Then heat the kefir in a saucepan until almost boiling, and stir it all the time. You will see that the kefir will come out in flakes, because it has curdled, but that’s how it should be. Add vanilla to the pre-sifted flour and mix;
2. start preparing the dough. Pour heated kefir into the beaten egg mixture in a thin stream and stir all the time, otherwise the egg will simply curdle. You will see kefir flakes in the mixture - no need to be alarmed. Add flour to the kefir-egg mixture and begin stirring vigorously until the mass is homogeneous. At the very end, add soda or baking powder to the kefir dough for pancakes and mix again until air bubbles run through the dough - this is how it should be. The dough should come out quite thick and does not pour out of the spoon, but slowly drips down. You don’t need to put all the flour into the dough at once, first put two glasses, and then gradually add all the rest;
3. let's start frying pancakes. Pour vegetable oil into a frying pan heated over a fire. The dough should be scooped out with a tablespoon. Turn the heat down and let the pancakes brown on one side; you will see a lot of air bubbles on top. Turn it over to the other side, turn down the heat on the stove, and cover the pan with a lid for a couple of minutes.

Ready culinary products First, put it on a napkin to absorb excess fat, but in the meantime, prepare a bowl for the sour kefir pancakes, into which we transfer them. Cover the bowl with a bag or a lid and serve the flavorful pancakes with sour cream or any jam.

Pancakes with yeast

Now he will make pancakes with kefir and yeast, they need to be used instead of baking powder or soda.

Prepare the following foods:

• three glasses of sifted flour;
• one liter of kefir;
• 3 tablespoons of sugar;
• half a teaspoon of salt;
• 30 g yeast;
• two chicken eggs.

To prepare pancakes with yeast and kefir, first heat the kefir a little and dissolve the yeast in it. Then add salt and sugar, eggs and at the very end gradually add sifted flour. Mix everything until completely homogeneous and leave the dough to rise. This will take about half an hour.

Now you can put the dough with a large spoon on a heated frying pan or pancake maker and fry each pancake for two minutes.

You will get very tasty yeast pancakes with kefir, and fermented kefir and yeast will give them fluffiness.

Salty pancakes with yeast

To prepare yeast pancakes with kefir according to this recipe, take the following products:

• 30 g yeast;
• 3 cups flour;
• 300 ml kefir;
• a glass of sour cream;
• one medium onion;
• one egg, a little soda and salt to taste.

Let's start preparing pancakes with kefir. First, finely chop the onion and simmer it a little in a frying pan with olive oil, but there is no need to fry it too much. At the next stage of cooking, knead the dough from kefir, yeast, soda, eggs, salt and flour. Place it for about twenty minutes in a warm place, and when the dough has risen well, add the prepared onion to it. Stir and let it brew for another ten minutes, after which you can bake kefir pancakes in the usual way in a frying pan with vegetable oil. Ready pancakes season with sour cream and you can enjoy their aromatic taste.

Pancakes with apples

Very tender and tasty kefir pancakes with apples will be the favorite breakfast of all your household. To prepare them you need to take the following products:

• three eggs;
• 500 ml kefir;
• two apples. It is best to take sour varieties for apple pancakes with kefir, because sugar will be added to the dough and the sour pancakes will turn out very tasty.;
• 0.25 tsp salt and 5 g baking powder;
• 2 tsp cinnamon (optional);
• 300 g wheat flour;
• 100 ml vegetable oil;
• 100 g sugar.

Want something interesting?

When preparing kefir pancakes with apples, the first thing you need to do is make the dough. Grind the eggs with sugar and salt, then pour in the kefir and mix everything until smooth. Begin to slowly add sifted flour and baking powder to the mixture. Mix the dough so that there are no lumps.

Now let's take care of the apples: cut off the peel and remove the seeds, then cut into flat, thin pieces. Place the chopped apples in the dough and mix well, add ground cinnamon, it complements very well apple flavor and you will have delicious kefir pancakes with an amazing aroma.

Pour oil into a frying pan and fry the pancakes in a heated frying pan. Make the fire medium. Place the finished pancakes in a bowl and eat with sour cream.

Pancakes without eggs

You can make kefir pancakes without eggs, and in vain some housewives think that the more eggs there are in the dough, the fluffier it will be finished product. And the secret of splendor is not at all in the eggs, you will understand this yourself.

Required food ingredients:

• 200 g of flour and the same amount of kefir;
• a teaspoon of soda;
• 50 g sugar;
• 30 g of vegetable oil for the dough and it is also needed for frying.

Cooking process:

1. Let's start making the dough. Find a deep bowl for kefir pancakes without eggs and mix kefir with salt and sugar in it. Place baking soda and flour there. We indicated the approximate amount of flour; you need to build on the quality of the flour and the thickness of the kefir. Quickly knead the dough with a fork or whisk. There should be no lumps in it.
2. Let's start frying. Heat a thick-bottomed frying pan on the stove with oil. When it is ready for frying, add oil to the dough, quickly mix and place the pancakes in the frying pan. Cover it with a lid and cook over low heat. Don't forget to flip the pancakes to the other side. Now you know how to make kefir pancakes without using eggs.

Pancakes with zucchini

Let’s say right away that if the zucchini is very juicy, then put more flour in the dough, otherwise the pancakes will spread in the pan and their shape will become ugly, but taste qualities will remain good. To make zucchini pancakes with kefir, prepare the following ingredients:

• a young medium-sized zucchini, it should not have seeds, so old zucchini is not very suitable;
• 1 tbsp. sugar (if you want it sweeter, take more sugar);
• a glass of kefir and two eggs;
• 6 tbsp. flour;
• ½ tsp. soda and the same amount of salt;
• for cooking - sunflower oil.

The process of preparing zucchini pancakes with kefir is as follows:

1. take a small saucepan or deep medium bowl. Break the eggs there and add soda to them, then stir with a wooden spatula;
2. wash the zucchini. Cut off the skin and rub it on a coarse grater. Very young zucchini You don't have to cut off the skin. Add the grated zucchini to the bowl with the eggs and mix everything well;
3. add all other ingredients to the zucchini and eggs. After which we mix the mass thoroughly, and we can start preparing delicious fluffy kefir pancakes;
4. pour oil into the frying pan and place it on the stove. When it is well heated, take a spoon and start laying out the dough in circles or ovals. After the pancakes are browned on one side, turn them over to the other and cook until golden brown.

Pancakes with cottage cheese

If you don’t have enough cottage cheese for cheesecakes, then we advise you to make pancakes with cottage cheese using kefir, and the food will not go to waste, and you will have something to treat your family for dinner.

Products:

• 450 g kefir;
• 250 g cottage cheese;
• 1 tsp baking powder;
• 2 eggs;
• 3 tbsp. flour;
• 2 tbsp. Sahara;
• for frying - vegetable oil.

Put baking powder in the kefir, it should start to bubble, and if the kefir has a very sluggish reaction, add a little soda as well. Separate the whites from the egg yolks, then beat the whites with a pinch of salt until a thick foam comes out. Beat the yolks white with sugar and pour them into the cottage cheese. Kefir with baking powder also goes there.

Mix the mixture well and add a little flour to it. The dough should come out thick, it will also be diluted by the whites, which you carefully introduce into the dough at the very end.

Now let's start frying pancakes with cottage cheese on kefir, using vegetable oil. Take the dough from the bowl with a large spoon and place it on a heated frying pan. The pancakes need to be fried on both sides.

According to this recipe, lush kefir pancakes will not be very sweet, but they will turn out tender and aromatic, and it is recommended to serve them with sweet berry sauce.

Pancakes with pumpkin

You still don’t know how to cook pumpkin pancakes with kefir? Don't worry, the recipe for making them is listed below.

Ingredients for pancakes:

• a glass of kefir;
• 250 g pumpkin;
• 150 g flour;
• one egg;
• salt and oil for frying to taste.

To prepare pancakes with pumpkin with kefir, first prepare the pumpkin itself: peel it with seeds, and then grate it on a coarse grater. Next, add the egg, kefir, salt and, at the very end, flour, after which we mix everything.

Preheat the frying pan with the oil and start placing our pancakes on it. If the dough is too thick, add more kefir to it. Fry on both sides until golden brown; when you fry on the second side, cover the pan with a lid. It is very tasty to eat such pancakes both hot and cold. Now you know how to make kefir pancakes using this recipe.

Orange pancakes

You don’t yet know exactly how to make pancakes with orange using kefir. It will turn out delicious and unusual.

Required products:

• 1 egg and 1 orange;
• 350 ml kefir;
• 70 ml honey;
• 4 tbsp sugar and 1 tsp. baking powder;
• ¼ tsp. salt.

Combine the sifted flour with kefir and stir. Separately, beat the egg and place it in the dough. Add baking powder, sugar and salt there and mix. Grate the peel of the washed orange on a fine grater and also add it to the dough.

Prepare a sauce for fluffy pancakes with kefir: squeeze the juice from an orange and combine it with preheated honey and eat pancakes with this sauce.

Now you know how to make pancakes with kefir and we hope that they will turn out fluffy and very tasty. There are a great variety of recipes offered and each of them is individual in its own way.