Today we will cook with you thin pancakes on kefir. Pancakes cooked on kefir are soft and soft, well behind the frying pans and easy to turn over. Outwardly, pancakes on kefir look very nice, so sunny and openwork, pleasing the eye on a gloomy day. In this recipe I will explain in detail how to cook pancakes on kefir so that was thin and turned out the first time.
Pancakes are very universal dish and can be served for breakfast, lunch, dinner or snack. Thanks to kefir, the dough takes a completely different texture, unlike kefir, when interacting with soda, it emits carbon dioxide, which the dough loosens, making it porous and airy.
Dough for pancakes on kefir
The dough for pancakes on kefir consistency should be as heavy creamwithout lumps.
If you succeed too batter and pancakes are torn when cooking and because of this they roll over badly, it means that add some flour. To do this, separate ¼ - 1/3 of the dough and add 1-2 tbs. l flour mix the dough until smooth, to avoid lumps. And then, combine both parts of the dough and mix well.
If the dough turned out too thick, is poorly distributed in the pan, and pancakes are made thick, then you can add some kefir and mix everything well.
Today I cook pancakes that are not too sweet and not too salty, such pancakes can be used to make pancakes with or without filling.
Pancakes on kefir - this is a versatile and very simple dish to prepare. It would seem, what can be special in ordinary fried dough pieces? Nevertheless, pancakes in various interpretations have forever won the hearts of gourmets around the world. They are cooked in almost every home kitchen, served in cafes and restaurants, and at Shrovetide they are considered the main characters of the table at all!
Standard pancake dough is prepared on kefir, milk, yeast or soda. The remaining ingredients are, of course, flour, eggs and, depending on the intended filling, salt or sugar. As a filler for pancakes, you can choose almost anything.
I liked modern cooks not only for its simplicity, but also for practicality. First, you can profitably use even a little acidified kefir, and secondly - to get a huge amount of delicious pancakes from a minimum of products. At the same time, the finished dish has a pleasant taste, a delicate texture and a more attractive appearance ( thanks to sour-milk products, pancakes are obtained with a beautiful “openwork” pattern).
Restrictions for the field of application of pancakes practically does not exist. They can be prepared at home for relatives or put on the table during the holiday (especially Shrovetide!). The same pancakes at the same time can serve as a second course, snack or a delicious dessert.
You can turn an ordinary breakfast into a work of art with an original presentation. You can decorate pancakes with fruits, syrups or sauces, herbs, sour cream and other improvised materials. Serve better in portions, in several pieces, but you can also on a large common plate.
The secrets of cooking perfect pancakes on kefir
Pancakes on kefir - a great way to quickly, tasty and very economically please the family with a delicious dinner. Dairy products usually make a thicker dough, so it becomes harder to spoil the pancakes. However, a few secrets how to cook pancakes on kefir, never interfere:
Secret number 1. The dough should be poured into the center of the pan, and then distributed to the sides.
Secret number 2. For more lush pancakes, add soda to the dough.
Secret number 3. If the dough is too thick, you can add a little warm water.
Secret number 4. Thicker pancakes are made from thick dough.
Secret number 5. During cooking, it is important to monitor the amount of oil in the pan - it is this that “draws” beautiful patterns on pancakes.
Secret number 6. Before cooking pancakes, you need to heat the pan well. Then you can lower the fire a little.
An old tradition to use boiling water in dough remains relevant to this day. The pancakes from this little trick become surprisingly tender, and pretty holes appear all over their surface.
Ingredients:
- 1 cup of kefir;
- 2 eggs;
- 1st.l. Sahara;
- 1 cup flour;
- ½ hl salts;
- 1 cup of boiling water;
- Pinch of soda;
- Sunflower oil;
- Butter.
Cooking method:
1. Beat the eggs in a deep bowl, whisk with a whisk until a froth forms;
2. Add half a teaspoon of salt to the eggs and mix;
3. Pour boiling water in a thin stream, stirring constantly;
4. Pour kefir into the bowl;
5. Sift flour into a separate container, add soda;
6. Add small portions of flour in a bowl with kefir, stirring thoroughly;
7. Add sugar and vegetable oil, mix again;
8. Heat the cast-iron skillet well, put a small portion of dough on it (about half a pudding) and fry the pancake on both sides;
9. Put the pancake on a plate, brush with a piece of butter.
Interesting from the network
It's no secret that kefir produces very tasty and delicious pancakes - they are also thick pancakes. However, this recipe tells how to make pancakes. They are bigger and softer than fritters and at the same time do not break, as their thinner brethren.
Ingredients:
- 12st.l. flour;
- 1 hl soda;
- 3 glasses of kefir;
- 2 eggs;
- 2st.l. Sahara;
- ½ hl salt.
Cooking method:
1. Place eggs, sugar and salt in the same bowl. Beat with a mixer until white;
2. In a separate bowl, mix 1 cup of kefir and soda, wait until foam is formed;
3. Add the mixture together with the rest of kefir to the eggs;
4. Gradually add flour (take spoons with a slide!), Knead the dough;
5. Before baking pancakes, leave the dough for 20 minutes;
6. Lay the dough in a thick layer on a well-heated pan, add a little vegetable oil before each pancake.
For those who follow the figure, it will be useful to learn how to make pancakes diet. Low-fat kefir will help to reduce calorie content, as well as the complete absence of eggs. Tastes will not suffer much!
Ingredients:
- 2 glasses of kefir;
- 2 cups of flour;
- 1 cup of boiling water;
- ½ hl soda;
- 1st.l. Sahara;
- ½ hl salts;
- 2st.l. vegetable oil.
Cooking method:
1. Pour kefir into a deep plate, add soda, sugar and salt;
2. Pour the flour in small portions, stirring constantly;
3. Pour boiling water into the dough in a thin stream;
4. Add vegetable oil, mix;
5. Heat the pan, pour a little dough into the center and distribute the pancake all over its surface in a circular motion;
6. Fry over medium heat for 1-2 minutes on each side.
Pancakes on kefir are thicker than on milk. But the way how to bake thin pancakes on kefir also exists. To do this, half of kefir should be replaced by milk. It turns out the perfect consistency of dough, pancakes are roasted quickly and literally melt in your mouth.
Ingredients:
- 2 glasses of kefir;
- 2 cups of milk;
- 3 cups flour;
- ½ hl soda;
- ½ hl salts;
- 2st.l. Sahara;
- 3rd page l. vegetable oil.
Cooking method:
1. Mix flour and soda;
2. Beat the eggs, adding sugar and salt to them;
3. To the eggs, pour out the milk and kefir, mix;
4. Pour all the mixture into a container of flour and mix using a mixer;
5. Add oil, stir;
6. Take the dough for 1 pancake, pour it onto the hot frying pan and fry until golden brown on both sides.
Now you know how to cook pancakes on kefir with a recipe from a photo. Enjoy your meal!
Section:
Kefir cooking
7th page
And tasty and healthy:
Quick pancakes and pancakes
on kefir
Pancakes or pancakes on kefir - dishes fast food, cooking them is no more difficult than frying an omelet. They can be served for breakfast or as a dessert for lunch or dinner.
In any case, they will surely give you pleasure and become one of the most favorite dishes.
Quick pancakes and pancakes are made on kefir, yogurt, sour milk, ryazhenka - in short, on any kind sour milk.
The main three "secrets" of cooking: the amount of soda, the amount of flour and the amount of oil during frying.
Pancakes "AIR"
Ingredients
:
- eggs - 2 pcs.
- kefir - 3 glasses
- flour - 2 glasses
- sugar - 1 tbsp. l
- salt - 1/2 tsp.
Cooking
Pound egg yolks with sugar and salt, pour in two glasses of kefir and, stirring constantly, add flour in pieces and knead the dough without lumps.
After that, dilute the dough with the remaining kefir and add egg whites, whipped into a sumptuous foam.
Bake the pancakes in a hot pan greased with vegetable oil.
Homemade pancakes
Ingredients
:
- eggs - 3 pcs.
- salt - 1/2 tsp.
- sugar - 1 tbsp. l
- flour - 2 glasses
- kefir - 3 glasses
- soda - at the tip of a knife
Cooking
Mix eggs with salt and sugar, add half a cup of kefir to them, stirring constantly, gradually add flour and knead smooth dough.
After this, add the remaining flour, stir thoroughly and add soda.
Place a large spoon in the pan with boiling vegetable oil in small portions of the dough and bake fritters on both sides until golden brown.
Serve pancakes with sour cream or honey.
SWEETS "SWITCH"
Ingredients
:
- carrot - 500 g
- eggs - 2 pcs.
- flour - 1/2 cup
- kefir - / glass
- salt - 1/2 tsp.
- sugar - 1 tbsp. l
Cooking
Peel carrots, grate, mix with eggs, sugar and salt. Add flour, kefir to the resulting mass and knead the thick dough.
Heat the oil in a pan and spread out the dough in small portions in a tablespoon. Fry fritters on both sides.
Serve carrot pancakes with sour cream.
MALOROSSIAN BROADS
Ingredients
:
- potatoes - 500 g
- Onions - 1 pc.
- eggs - 2 pcs.
- kefir - 3 tbsp. l
- flour - 2-3 tbsp. l
- salt - 1/2 tsp.
Cooking
Peel potatoes, rub on a fine grater. Finely chop the onion, mix with the potatoes, add the eggs, flour, kefir and salt.
Knead everything well and spreading the dough with a spoon in small portions, fry the pancakes in boiling oil on both sides.
HONEY "HONEY"
Ingredients
:
- eggs - 3 pcs.
- kefir - 2 1/2 cups
- flour - 1,5 glasses
- honey - 2 tbsp. l
- salt - 1/2 tsp.
- soda - 1/3 tsp.
- vegetable oil - 3-4 tbsp. l
Cooking
Mix egg yolks, kefir, honey, flour, salt, soda and knead smooth dough. Beat the whites in a fluffy foam and mix them into the dough.
Heat vegetable oil in a pan and spread the dough on it in small portions with a spoon. Bake fritters until golden brown on both sides.
Pancakes "HEROIC"
Ingredients
:
- carrot - 200 g
- oatmeal - 200 g
- kefir - 1/2 l
- eggs - 3 pcs.
- oatmeal - 150 g
- salt - 1/2 tsp.
- sugar - 1 tbsp. l
- vegetable oil - 4-5 Art. l
Cooking
Peel carrots, grate. Pour kefir over the flakes, let them swell, mix with grated carrots, yolks, oatmeal, salt and sugar.
Beat the whites in a fluffy foam and mix them into the dough.
Spread dough on the pan with hot oil and bake pancakes.
MUDINKA SWEETS
Ingredients
:
- eggs - 3 pcs.
- salt - 1/2 tsp.
- sugar - 1 tbsp. l
- soda - 1/2 tsp.
- raisins - 1 tbsp. l
- kefir - 2 glasses
- flour - 1 glass
- vegetable oil - for frying
Cooking
Beat the eggs with salt, sugar and butter, dilute them with a glass of kefir and add flour. Knead a smooth dough, add the remaining kefir.
At the end of the kneading, pour the washed raisins and soda into the dough.
Heat vegetable oil in a pan and bake pancakes on it until golden brown.
CLOTHES "GENTLE"
Ingredients
:
- semolina - 1/2 cup
- milk - 2 glasses
- eggs - 4 pcs.
- kefir - 2.5 glasses
- flour - 1/2 cup
- vegetable oil - 4-6 Art. l
Cooking
Boil thick porridge from semolina and milk and let it cool. Pound egg yolks with sugar and salt, add kefir, stir and add flour in parts.
Add the remaining kefir, the cooled semolina porridge and knead everything thoroughly with a mixer. Beat the whites and mix them into the dough.
Bake fritters in hot vegetable oil on both sides.
DRAGING ON KEFIR
Ingredients
:
- eggs - 5 pcs.
- butter - 100 g
- kefir - 2 glasses
- flour - 1/2 cup
- salt - 1/2 tsp.
- grated cheese - 1 tbsp. l
Cooking
Pound egg yolks with butter and salt. Pour kefir and piece by piece, stirring constantly, add flour. Squirrels, beat with a mixer in the foam and mix in the dough.
Grease the form with butter and pour the dough into it.
Bake in a well heated oven.
When serving hot sprinkle grated cheese on the table.
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Beat cottage cheese with eggs and half kefir (sour milk), add salt, sugar, potato flakes and flour, stir. |
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In the remaining part of kefir (sour milk), pour in the soda, stir it so that it is extinguished, pour the milk into the dough, beat with a whisk or mixer and set aside. |
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For filling chicken fillet finely chop (you can use minced meat, but it makes sense not to be lazy and chop 300 g of chicken with a knife - this is very fast, but it has a completely different taste!). |
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Put the stuffing on the pan and fry until cooked chicken. |
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On a well-heated pan of small diameter (about 18 cm) pour the pancake dough is not too thick (approximately 2 times more dough than for thin pancakes). |
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On one half of the pancake flat layer lay out 2 tbsp. l fillings, a little closer to the middle, so that the edges remain free. |
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Using a spatula, fold the pancake in half, covering the free edge of the stuffing. |
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Just a few seconds - and remove the finished cake from the pan! |
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Immediately serve hot pies on the table. |
Cutting whites:
Roasting belyashey - first from the side where the hole, then on the other side:
From this dough on kefir with cottage cheese, you can fry delicious thick pancakes or pies with filling that should not be sculpted:
QUICK PIES, which do not need to sculpt: Pour half a portion of the pastry dough into a pan with hot oil, then put some stuffing and pour the second half of the dough.
Fry first from one side, then from the other side until beautiful browning.
Hot set on the table.
Lubricating the egg before baking gives a darker and crispy crust.
If 1/4 tbsp of sugar is added to the egg for lubrication, the crust will be much more ruddy.
HOME BAGTETS - the most convenient type of homemade bread.
Out fast or yeast dough on kefir convenient to bake homemade baguettes.
Baguette is a thin long loaf. The standard baguette is a long (65 cm) and thin (5-6 cm) bakery product weighing about 200-250 g.
For sandwiches, you can bake baguettes shorter - each small baguette for one sandwich.
To cut a baguette, roll the dough into an elongated sausage, make several oblique cuts with a knife on top and lightly grease with vegetable or melted cream, or sour cream.
If the dough is yeast, after cutting before baking, it is necessary to allow proofing for 15-20 minutes, if the dough is yeast-free with soda or baking powder (baking powder) - immediately bake.
Baguettes bake at a temperature of 220-240 gr. With about 20 minutes.
8-10 minutes cook yeast free dough, 3-4 minutes to finish and bake. 10-15 minutes of work, 20 minutes of waiting for readiness - and you have on the table excellent freshly baked bread that will decorate any table.
A freshly baked baguette sandwich with a ruddy crispy crust, complemented by good products, can be a wonderful snack or light but hearty dinner.
See section.
When cooking sandwiches baguette cut lengthwise into two halves. Or make a deep longitudinal slit on the side and lay there products to taste and availability.
It should be noted that products from quick test on kefir are very tasty freshly baked. When stored, they quickly lose their quality.
For the curious:
FROM THE HISTORY OF BAGETA
In French, the word une baguette is feminine.
Baguette appeared in the 1920s, when a law was passed in Paris prohibiting the opening of bakeries before 4 o'clock in the morning. Because of this, bakers did not have time to bake traditional round bread and deliver it fresh, and were forced to invent (or, again, peep in a Viennese bakery) instant bread recipe.
Recipe baguette was regulated only in September 1993.
Today, there are many types of baguette - traditional (baguette tradition or une tradition), baguette in a rustic way (baguette de campagne), in the shape of an ear (baguette epi), very thin, “thread” (ficelle), and also baguettes for special author’s recipes (baguette du patron).
Every day more than half a million of these baked goods are sold in Paris alone.
French baguette recipe, which in 2008 became the winner of the best baguette contest in Paris
Ingredients:
- flour - 500 g
- water - 375 ml
- salt - 2 teaspoons
- dry yeast - 1/4 tsp
The first day:
Sift flour, add salt, dry yeast, pour in water and knead soft and elastic dough. Leave the dough for an hour, folding it every 20 minutes.
Then put the dough in the dish, cover it on top of the winding film or lid.
Put in the refrigerator for 20-22 hours - during this time, the dough should increase in volume by about one and a half to two times and get a little “nostril”.
Second day:
Remove the dough from the refrigerator and divide it into 2-3 slices. Leave them for an hour and a half at room temperature, after covering with weathering.
After one and a half hours from each piece to form a baguette, with a knife make several parallel oblique notches on top and put it on a baking sheet, sprinkled with flour in advance.
Leave the formed baguettes for proofing for 1 hour in a warm room - during this time the baguettes should come up and increase in volume by one and a half times.
Approximately 15-20 minutes before baking, preheat the oven to 240 gr. WITH.
Bake baguettes for 10 minutes at a temperature of about 240 degrees with steam (for example, putting a bowl of water in the lower part of the oven), and then bake the baguettes for another 10-15 minutes without steam.
Remove the baguettes from the oven and serve them hot. butter.
Do not cut - just break with your hands!
ABOUT BREAD FROM STORE
Nowadays, bread should be baked independently, if possible avoiding industrial baked goods sold in stores. Especially for feeding children, pregnant and lactating.
Now the Russian authorities for the alleged achievement give out that the country began to grab its own grain, although in the USSR grain was grown much more and it was not enough. Why? In a successful economy, 50% of the grain goes to the technical needs for chemical synthesis, 30% to feed livestock, and only 20% to feed the population. Russia has practically disappeared its own industry and its livestock (Russian beef produces only 0.5 kg per capita per year). Only the nutritional needs of the population remained, for which there is enough grain. But 90% of the feed consumed is still imported, since its grain, even for the remaining small number of livestock is not enough.
In addition, good white bread requires durum wheat, which in Russia due to the cold climate almost does not grow and gives a very low yield. During the development of socialism, the communists sold soft varieties of Soviet wheat abroad as fodder or technical, and the necessary 20% of solid varieties for baking white bread for the population were bought abroad (bread made from soft varieties of wheat turns gray, delicious and tasteless).
Nowadays, science has developed various chemical so-called (see at the very end of p.), With additives which can bake for the people outwardly attractive white bread made from soft wheat varieties. The need to purchase durum wheat has disappeared.
Now Russians successfully eat bread stuffed with "useful".
Given the amount of industrial bread consumed, there is no surprise at the increase in health disorders and the rapid spread of infertility among the Russian population - both female and male (approximately, equally).
About modern Russian products, methods of falsification and specific advice for cooking tasty and healthy homemade food in our conditions, see page:
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Today we usually use wheat flour, and meanwhile true Russian pancakes are from buckwheat. Many modern housewives, unfortunately, do not even have a basic understanding of these pancakes. It's a pity! Believe me, they are worth it to re-take their place of honor on our table. Wheat pancakes do not have the bulkiness and friability, which buckwheat flour gives. In addition, buckwheat pancakes have a very pleasant, slightly sour taste. The optimal ratio in pancake dough is 2.5 cups of wheat flour and 1 cup of buckwheat flour (it can be ground from buckwheat in a coffee grinder - the main thing is to grind possibly smaller).
The best proportion of flour: 2.5 cups wheat, 1 cup buckwheat.
Normal: 4 cups wheat flour.
The ratio of liquid (water + milk) and flour in pancakes: in equal shares by volume (for 3 cups of flour - 3 cups of liquid), yeast - 10-15 g for each glass of flour.
In addition, after the dough comes before baking pancakes, a small amount of butter (20-25 g per 3 cups of flour), as well as hot milk or cream and whipped protein of one or two eggs are added to it to improve the taste.
If in pancake dough add 1-2 tbsp. spoons of vegetable oil, the pan will not have to lubricate before each pancake, and pancakes will not stick to the pan.
The procedure for cooking pancakes is as follows:
Cooking sponge.
Kneading dough (flour, yeast, water, oil, sugar, salt) and its vystoyka approach.
After the approach of the test, the introduction of butter additives (cream, protein).
Baking pancakes
Pancakes are baked only on pre-cleaned salt and butter and heated black (cast-iron) pans (without handles).
Before baking each pancake, the griddle is smeared with a thin layer of vegetable oil with the help of a half onion placed on a fork. While the pancake is baked on one side, the other, after tightening with a film, is also oiled with an oil “onion brush”.
Baking takes place on both sides of the pancake for 2 minutes.
If you made a special pan for pancakes, then, once you have prepared it, try not to wash it again. Otherwise, each time before baking pancakes, you will have to roast the pan again.
It is better to pour the dough on it with a wooden scoop, but it can be poured with any other ladle, the main thing is to place a portion of dough for one pancake in it.
If the dough is too thick, it should be diluted with warm milk. They do it this way: they put several spoons of dough in a bowl, stir it with milk and only then combine it with the main mass.
Before you pour the dough on a hot skillet, it is smeared with vegetable oil or unsalted lard. You can use half a potato, a clean rag wrapped on a fork as a shaving brush. When damn redden; it will turn red on one side (on the bottom), and on the other it will be covered with holes; it should be turned over with a spatula.
Finished pancakes are stacked, greasing each with butter or ghee, and put in a warm place so as not to cool. For this purpose, there is a special crepe maker - a large ceramic dish with a hemispherical lid. But it is better to eat pancakes "from the heat of the heat," that is, immediately after they have been baked.
After the dough approaches, before baking, it is good to add a little butter to the taste (20-25 g per 3 cups of flour).
Yeast for pancakes must be fresh. It is important that there are as many as necessary, but not in abundance.
Pancake dough at all stages must be thoroughly kneaded: lumps in it are completely unacceptable.
Do not scald the brew (if the pancake recipe requires it) with steeply hot, fully boiled milk. Just bring it almost to a boil and cool slightly to 45 degrees.
If it is not necessary to boil the dough, before baking pancakes, the protein-cream mixture is carefully added to the dough: whip the cream a little and add whipped proteins to them (on the contrary, not!). This mixture will make pancakes loose, tender, vigorous.
Sift the flour before kneading the dough. So it is cleaned and enriched with oxygen necessary for fermentation.
Do not overdo it with salt and sugar: put exactly according to the recipe. Over-salted dough ferments badly, and the pancake turns pale. From the excess of sugar, the dough becomes hard.
So that the whipping cream does not curl, first whip them, and then add sugar.
Before chipping the proteins, wipe the inside walls of the dish with lemon — the whites will beat up easier and the mass will turn out to be fluffy. To keep the foam steady, you can add a few drops of lemon juice.
Proteins will beat up easier if they are fresh and chilled. Eggs can be put on ice for a few minutes or in cold water for 1 hour.
If flour for pancakes diluted in salt water, there will be no lumps.
If bubbles form in the middle of the pancake, the dough is not good: put it in warm water for a while.
If a damn breakswhen you turn it over, add flour and egg.
It is convenient to fry pancakes in 2 pans, when the third one is on low heat, fold pancakes into it and grease with heated butter. You can turn the stack from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.
When kneading the dough, do not pour flour into the liquid, but, on the contrary, pour the liquid into the flour in a thin stream, stirring continuously.
To make the dough more lush, whipped egg whites and cream are added just before baking. After introducing them into the dough should not be whipped and intensively mix the mass, but only gently mix it from top to bottom.
If there is too much dough and you don’t need so many pancakes, then in order to avoid peroxidation, you need to put it in a cold place or pour hot milk into it after fermentation (to do this, leave some of the milk relying on the recipe) to weaken the development of yeast.
You should not knead the dough for pancakes only on milk or only on water. It is better to take equal parts of the one and the other - pancakes will turn out to be more magnificent.
If you are going to wrap the filling in pancakes, then bake them on the one hand, then they will not be dry. Pancakes can be folded in various ways. Always fill and fold the pancakes so that the side toasted first is outside - this side looks better. Enjoy your meal!
Pancakes are eaten freshly baked.
Usually, pancakes after cooking are simply flavored with butter (cream is preliminarily left in a warm place to soften well or even a little “flowed”), or butter, carefully loosened with a salted raw egg or yolk, or sour cream (into which you can add chopped greens, spices). to taste). Or eat pancakes with salted (smoked) fish, herring, caviar.
Sometimes they rub butter and hard eggs to pancakes, use cottage cheese (including with various additives) or other mixtures.
Pancakes are served as bread and to some first courses (this is to taste).
If you had kefir in the refrigerator, it is very easy to find the application. The easiest and quickest thing to cook is to bake pancakes on kefir, a recipe with photos will tell you step by step how to do this. Although in reality everything is so simple that even a teenager will cope. At least, I did it in my time: I found a recipe for pancakes on kefir in the cooking book, chopped up dough and after half an hour the pancakes were ready. Of course, from the first time they didn’t work flawless, but from time to time they got better and better. The taste of pancakes on kefir is a bit like yeast, but it's quicker and easier to prepare.
Ingredients
To make pancakes on kefir you will need:
- nonfat kefir 1% - 300 ml;
- wheat flour - 130 g;
- egg - 1 pc;
- granulated sugar - 2 tbsp. l;
- salt - 2 pinches;
- refined sunflower oil - 3 tbsp. l;
- soda - 0.5 tsp (+ 1 tbsp. of vinegar for quenching).
How to cook pancakes on kefir. Step by step recipe with photos
Prepare the ingredients on the list, so as not to forget anything in the process of beating-mixing products. In a deep container, such as a bowl or pan, break one egg and combine with sugar and salt.
Culinary advice. For a neutral taste of sugar pancakes, place a moderate amount (one spoonful in a glass of kefir), such pancakes can be served with any filling or additive. Dessert pancakes make sweet, and snack bars sweet-salty or bland. Some sugar is added to any pancake recipe so that they turn out to be golden-rosy. From unsweetened pastry baking will be pale.
Shake the egg mass with a whisk and pour in kefir. Preferably slightly warmed up or at least not from the refrigerator.
Mix until smooth. Sift flour into a separate container. In kefir mixture add parts. I made thin pancakes on kefir, so I added a little flour. The dough for pancakes turned out to be thick like kefir, that is, not quite liquid. Then, after adding the remaining ingredients, the pancake dough will become thinner. You need to carefully beat the dough, so that there are not even small patches of dry flour or lumps.
We extinguish the soda with vinegar and wait until the mixture stops sizzling and bubbling. Pour into the dough.
Immediately whisk vigorously, dispersing the soda. See how the dough became for pancakes on kefir? All in the bubbles! This is soda action. Thanks to her, the dough has fluffed up, has become bubbly, the pancakes on kefir will turn out porous, tender. In a hot frying pan, they will bake perfectly and evenly browned. After soda, pour in sunflower oil for better dough structure and elasticity of pancakes. In addition, pouring butter into the dough, you save yourself from having to grease the pan every time. But after two or three pancakes, it still needs to be done, otherwise the pancakes dry up and turn out not so tasty.
Instead of butter, you can grease the pan with a piece of unsalted lard. Heat well and coat along the walls and in the center of the bottom. Then reduce the heat to medium.
Scoop the dough into a ladle or ladle, pour it onto the preheated pan and immediately rotate or wiggle from side to side. In a well heated pan, the dough will immediately become perforated and in a minute the wet areas will disappear.
We hook the pancake with a spatula, turn it over, brown it for another half a minute.
Put a plate with hot pancakes on the table. Serve pancakes on kefir with any sauces. The dough recipe is versatile, they are good with a filling, pate, sour cream. We take out what our soul desires from stocks, pour fragrant tea or warm milk and enjoy our meals with pleasure. Enjoy your meal! Your Plyushkin.
Russian hostesses have long been perfecting baking recipes. Thin pancakes on kefir - one of the few options that for many years of testing has taken root in the traditional cuisine. Lush, porous, light and rosy - such products deserve special attention and urge to get down to business quickly. The benefit of simple products at hand.
How to bake pancakes on kefir?
Thin pancakes on kefir, correct recipe which includes clear proportions and cooking technology, will be able to compete not only for breakfast desserts, but also for many snacks from the fast food series. A fermented milk product with soda or yeast will help to get a fluffy and durable dough, which later turns into a tender pastry.
- Thin pancakes on kefir will be porous and baked, if you use a well-heated cast iron skillet.
- Before the distribution of the dough, the cast iron utensils are oiled, and the non-stick pan does not need to be processed.
- If there is fat in the mass, the dishes are greased only for the first portion of the dough.
- Do not pour a lot of dough into the pan, as the pastry must be thin and baked. To do this, when pouring should keep the dishes tilted.
The recipe for delicious pancakes on kefir is rich in subtleties and "secrets." There are many types of pastries: pancakes on kefir with soda and without it, brewed with boiling water and mixed with yeast, and each requires adherence to the rules when mixing. A fermented milk product loves measure and room temperature, and only under such conditions it will produce the desired result.
- Pancakes - a budget dish, and therefore a standard and inexpensive set of eggs, flour, kefir, sugar and soda will help in cooking.
- When used very sour kefir - soda and baking powder are not recommended.
- Cooking pancakes on kefir requires warm ingredients.
- Do not put a lot of flour - pancakes get thick. It is better to give the mixture "rest" and knead again before baking.
Pancakes cooked on kefir and boiling water
On kefir - speed way to create the basis for soft pancakes. It is necessary to combine the warm components, pour in boiling water and, after kneading quickly, send the billet to the frying pan. Kefir will make the dough porous, and boiling water will add stickiness to the flour. Available products, dough in five minutes, and a ruddy "result" on a plate.
Ingredients:
- kefir - 250 ml;
- flour -250 g;
- egg - 2 pcs .;
- sugar - 50 g;
- soda - 1/2 tsp;
- boiling water - 250 ml;
- oil - 75 ml.
Cooking
- Beat eggs with sugar, add kefir and soda.
- Introduce flour, knead, salt and add 3 spoons of butter.
- Pour in boiling water and stir.
- Roast thin custard pancakes on kefir on a greased pan.
Thin pancakes on kefir and milk continue the selection of quick and simple options, with the help of which the tender and rosy dessert will become a favorite among nutritious breakfast dishes. The classic combination of two equal components - kefir and milk - will make the dough fluffy and greatly shorten the kneading time, which is valuable when cooking.
Ingredients:
- kefir - 500 ml;
- milk - 250 ml;
- egg - 1 pc .;
- flour - 350 g;
- soda - 1 tsp;
- oil - 30 ml.
Cooking
- Combine kefir, egg, soda and sugar.
- Pour flour, knead, pour hot milk.
- Beat the mass and fry delicious pancakes on kefir before browning.
Thin pancakes on kefir with holes - the dream of any housewife who has ever come into contact with the action of their baking. The secret is simple: warm kefir, soda dissolved in boiling water, and as a result, bubbles that turn the dough into a lace sheet. You can feel the explosion of taste on a plate in ten minutes: you will need so much to cook the first portion.
Ingredients:
- kefir -500 ml;
- flour - 400 g;
- boiling water - 250 ml;
- soda - 1 tsp;
- sugar - 45 g;
- egg - 2 pcs .;
- vegetable oil - 60 ml.
Cooking
- Beat eggs with sugar.
- Add heated kefir.
- Pour flour and stir.
- In boiling water, dissolve soda and pour into the mixture.
- Pour in vegetable fat and bake on kefir.
Pancakes on kefir without eggs - a recipe
Thin pancakes on kefir without eggs are prepared from a minimum of products that are always at hand. Recipe proving that the absence of eggs in the dough will not affect the quality and taste, but will make it plastic, copes with the task and helps to master the new baking options from kefir. This dessert will find a response among vegetarians and allergies.
Ingredients:
- kefir - 1 l;
- flour - 500 g;
- soda - 1 tsp;
- sugar - 45 g;
- vegetable oil - 45 ml;
- salt - a pinch.
Cooking
- Combine kefir, soda, salt and sugar.
- Pour in the butter and add the sifted flour.
- Beat until smooth and fry thin pancakes on kefir.
Quick pancakes on kefir to cook is even easier than frying eggs. This dairy product speeds up the cooking process, gives the dish tenderness, lightness and rosy. A few tricks for the fluffy dough will help in a simple process: whipped proteins introduced before baking will saturate the dough with oxygen and give lightness.
Ingredients:
- kefir - 550 ml;
- egg - 2 pcs .;
- flour - 350 g;
- sugar - 50 g;
- vegetable oil - 45 ml.
Cooking
- Pound egg yolks with sugar.
- Pour in kefir, add flour.
- Combine with whipped whites and bake.
Cottage cheese balls, fried in butter, resemble donuts loved by many. But this delicacy is more useful, because it contains cottage cheese. Even the pickiest gourmets eat it with pleasure in such a dish. This dish can be prepared as a dessert or as a savory snack.
