Most often, recipes indicate kefir as the main component. It is worth remembering that all liquid components of the dough should be at room temperature. This is due to chemical reactions: soda and acid from the dairy product chemically interact in warm ingredients.

If you add cold kefir, the reaction of the crystalline powder with acid will not go through to the end, which will ultimately affect the splendor of the pancakes.

The finished dough must be allowed to "rest" before frying. You need to leave it in a bowl for 15-20 minutes, after removing the ladle. During this time, all chemical reactions will completely end, carbon dioxide will be released, which makes the dough friable.

Due to this, delicate soft products are obtained. It is important to remember that the dough cannot be mixed after it has been infused - the decay products of the interaction of the baking powder will evaporate into the air.

Rule # 4. Fat content of kefir

Theoretically, the fat content of a fermented milk product does not play an important role. However, by experience, housewives found out that more sour kefir gives additional splendor to finished products. Most likely, this is just a coincidence and a dough that has been successfully mixed according to all the rules, but it's worth taking a note.

Rule # 5. Aroma and flavors

Any hostess always wants to surprise the household with a delicious original dish. Pancakes can also meet this criterion if you get creative and add flavors and flavorings. Slices of apple, dried fruits, or even vegetables and herbs are suitable as topping.

This will not only give the pancakes a new, improved taste, but also a flavor. For the same aroma, you can simply add a pinch of vanillin, and sprinkle the finished products with powdered sugar.

The main rule is not to overdo it with additives, so as not to affect the splendor. With abundant topping, the dough will simply "fall" into the pan in a lump, resulting in tough, thin pancakes.

Rule # 6. Dishes

To prepare pancakes, you need a large enough container, a large spoon or a whisk. The bowl should be deep so that the dough does not flow out during the process, it is advisable to take the dishes "with a margin".

The correct frying pan is also important: for frying it is better to use thick-walled cast-iron dishes. Cast iron is known for its high thermal conductivity, which allows pancakes to be cooked evenly on all sides. You will also need a large spatula to turn the culinary masterpieces over without damage.

Rule # 7. Frying technology

The final stage in the algorithm of actions is perhaps the most important. To get fluffy delicate pancakes, you must clearly follow the recommendations of experienced chefs.

To begin with, you should heat a frying pan with a thick bottom, having previously greased it with vegetable oil. The amount of dough for one pancake is determined by the size of a tablespoon.

Keep a distance between the pancakes in the pan so that everything does not come together into one large and thick pancake. The dough is spread with the same tablespoon, simultaneously giving the desired shape and smoothing the edges of the product.

Frying directly is carried out over medium heat, while the pan should be covered with a lid. It is recommended to fry lush pancakes on one side for about 2-3 minutes, until a golden color appears on the side that is in contact with the pan.

In order not to turn it over again, in an attempt to see if the cherished blush has appeared, you can just look at the top side: if there are small holes, it's time to turn the product. After that, it remains to fry for a couple of minutes more and the pancakes can be served.

Step-by-step recipe for lush pancakes

Classic pancakes are kefir-based products. There are other recipes, but from year to year, kefir pancakes are the most popular in all regions of the country.

For cooking, you must perform the following sequence of actions:

1. Pour warm kefir into a deep bowl, add 1 egg, add a pinch of soda mixed with salt and sugar. Mix all components thoroughly and leave to rest for 20 minutes.
2. Add the sifted flour gradually. The amount is determined by the thickness of the dough.
3. Heat a frying pan with butter and a spoon, place the lumps of dough. Fry on both sides until golden brown.
4. Put the finished pancakes on a paper towel, then transfer to a plate.

If you follow all the recommendations of experienced chefs, the result is always fluffy and soft aromatic pancakes. With such a dish, it is easy to please not only family members, but also guests by adding unusual ingredients to the dough as a topping.

Lush ruddy pancakes are both a delicious breakfast for the whole family, and a wonderful treat for tea for unexpected guests, and a traditional and everyone's favorite dish during the Maslenitsa celebration. Not only they constantly decorate our table at Shrovetide, but also little chubby suns - pancakes. With honey, jam, sour cream. And also with greens inside, with an apple or zucchini, with raisins or cabbage, which only we do not cook pancakes. But the most important thing that worries us so much is how to make the pancakes plump, fluffy and airy, with a crispy brown crust around the edges. The simplest and most proven are fluffy kefir pancakes, which are prepared so simply that everyone can learn.

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

The biggest problem in making fluffy pancakes has always been that they kind of blown away when frying. First, you pour a thick dough into the pan and it seems that they rise, and then you take off the finished pancakes and it becomes thinner before our eyes. It can be very offensive, although no less tasty. But in the recipes that I will tell you about today, I have never had such a problem.

If I was not going to specially prepare thin pancakes, which I sometimes do, then fluffy kefir pancakes almost always work out as intended.

How to cook fluffy kefir pancakes - a step by step recipe

This is a classic recipe for lush pancakes, the dough for which is prepared with the addition of kefir. Why did kefir become such an important component? Everything is very simple, thanks to the natural fermentation process in this fermented milk product, it becomes an excellent baking powder and at the same time, its milky nature makes the dough sticky and well-setting. Pancakes and pancakes with kefir always come out well-filled with air bubbles. Thin pancakes will therefore be perforated, and thick pancakes will be porous and spongy at the break, since all the air will remain in the form of bubbles inside. It's almost like the fluffy buns in the pancake world. Delicate and airy. And cooking at the same time does not take much time.

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

Preparation:

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

Break an egg into a bowl.

2. Combine the egg and sugar with a fork or whisk. I usually do not use a mixer for pancakes, as heavily beaten eggs are not needed.

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

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

5. Stir the dough very thoroughly to soften the lumps and make it thick and smooth. Only then can baking soda be added, which will start a chemical reaction with the release of gas, combining with the acid of kefir.

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

6. If the dough is too thin, add more flour to it. Do this gradually, one tablespoon at a time. The dough for oliyas should be thick, like fat sour cream and with great difficulty drain from the spoon. When pouring it into a frying pan, it spreads just a little, this is the second secret of the splendor of the pancakes.

7. Preheat the skillet well and add oil. The oil allows you to get a crispy crust, if you fry without it, in a pan with a non-stick coating, then the pancakes will be fluffy, but without a crust, and, as it were, velvety.

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

Using a spoon or two, shape into small pancakes in the skillet. They should not be larger than the palm of your hand; usually, the volume of dough that fits in a tablespoon is enough.

8. For frying pancakes, medium or slightly lower heat is best, so that they have time to bake on the inside and do not burn outside. Once one side is well browned, turn the pancakes over with a spatula. Blush on both sides can be removed.

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

It's time to invite everyone to the table, while the pancakes are warm. Get out the jam and sour cream and fly! Bon Appetit!

Pancakes with kefir and yeast without eggs - lush and tender

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

Yes, you don't always have yeast on hand, but if you have one, be sure to try making pancakes according to this recipe.

You will need:

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

Preparation:

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

2. Add sugar and yeast to kefir. Stir well to dissolve the yeast and begin fermenting. Place the bowl in a warm place until froth appears.

3. Add the sifted flour and salt and stir well until all the lumps are gone. The dough should have the thickness of good sour cream and slowly slide off the spoon. Cover the dough and place in a warm place to rise.

4. After the dough has risen and covered with bubbles, you can immediately start baking the pancakes. To do this, heat a skillet over medium heat and pour in vegetable oil. Due to its porous structure, fluffy kefir pancakes will work like a sponge and absorb oil, so watch the amount in the pan so that the pancakes do not burn.

5. Fry the pancakes on each side until golden brown. They must also be baked inside. In order to find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If raw dough remains inside, but outside there is already a ruddy crust or even burns, then it is imperative to turn down the heat of the burner. Wait with the next batch of pancakes until the pan is almost cold and try again. Medium heat is usually required for successful pancakes.

6. Put ready-made browned pancakes on a dish or in a bowl. Serve while still hot and with all sorts of sauces and preserves.

Bon Appetit!

Delicious pancakes on kefir with apples

Did you know that apples are simply amazing lush pancakes on kefir? Such pancakes can be cooked both in winter and in summer, you just need to find one apple. By themselves, they are sweet and aromatic, tasty both hot and cold. Such pancakes are so delicious that you can eat them completely without anything, because the filling is already inside them. My family is very fond of apple pancakes and often asks me to cook them. And I myself use this recipe, when, for example, there is no sour cream or jam in the house, in which one could dip the pancakes. Sweet tooths do not agree to eat pancakes without dressings, except for these. Lush pancakes on kefir with apples are a real salvation.

You will need:

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

Preparation:

1. Start traditionally by stirring an egg with sugar and salt in a bowl. It is not necessary to whip them too much, let them foam a little and that's enough.

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

3. Now gradually mix flour into the future dough. Add in about a quarter and stir until smooth. Add some more and stir again. this method avoids long grinding of lumps.

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

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

6. Spoon the dough into a preheated skillet. Do not forget about vegetable oil, without it you will not get the crispy golden brown that we love so much. As soon as the edge of the pancake turns brown, it's time to turn it over to the other side.

7. On the other side, fry the pancakes for a few more seconds, until they are browned too.

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

Ready-made fluffy pancakes with apples will gather the whole family by smell, the apples inside will be soft and juicy. Inexpressible yummy, be sure to try it!

Fritters with raisins on kefir - simple and very tasty

And here is another very tasty type of fluffy kefir pancakes, this time with raisins. Such pancakes, like with apples, are good in themselves, they are very tasty and sweet, especially if you are not greedy for sugar. But they also go well with traditional jams, honey, sour cream. These pancakes are airy and soft, like real small buns with raisins.

For cooking you will need:

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

Preparation:

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

2. Add sour cream to the mixture and stir.

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

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

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

6. Now add the raisins to the dough and stir.

7. Bake the raisin pancakes in a skillet over medium heat so that they have time to bake inside. Don't forget to pour oil over the skillet. If you do not like fatty pancakes, then it is better to remove the ready-made ones on paper towels, the oil will be absorbed and the pancakes will not be greasy. If you do not add oil during frying, then the pancakes will not be so beautiful and ruddy.

8. Ready-made fluffy raisin pancakes are best eaten hot. But even when cooled down, they are very tasty. Call your family for tea and bon appetit!

Lush pancakes with herbs - a recipe for cooking with kefir

That we are all about sweet, but about sweet pancakes. You can pamper yourself not only with sweets for breakfast, dinner or on Shrovetide. How about making fluffy kefir pancakes with fresh herbs? Sounds delicious already, you don't think so. And with sour cream it is incredibly tasty.

You will need:

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

Preparation:

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

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

3. Now the most difficult thing is to put in enough flour to make the dough thick enough. For this, we can only advise one thing - add flour gradually. Add 2-3 tablespoons, stir well, add more. And so add until you get the desired consistency of the dough for fluffy pancakes.

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

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

6. Now pour the herbs boldly into a bowl and toss with the dough. Adjust the amount of greens to your taste, whether you like it more or slightly for flavor.

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

Well, our lush delicious pancakes with herbs are ready and we cooked them again on kefir. Here is such a useful kefir for making pancakes and pancakes.

Help yourself to your health and make your family happy!

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

And one more lush pancakes on kefir, before which neither adults nor children can resist. Sweet and fluffy banana pancakes. This is a real festive dessert or a unique treat for breakfast. Once I tried to cook them and my family just fell in love with these pancakes. They turned out to be very tasty. Now the presence of bananas in the house very often led to cooking and pancakes. Well, it's not for nothing that I found out such a recipe.

Like all the recipes in this collection, our banana pancakes are prepared with kefir, which makes them very lush. And for me this is a very important criterion, because I do not like thin pancakes. For me, the more they are good, the more airy and softer the dough and the crisp crust. These pancakes are perfect.

How to cook banana pancakes on kefir, see below in the video recipe. It is very simple and straightforward, anyone can handle cooking.

Pancakes- a dish that can be prepared in a hurry. This is a full breakfast for every taste; you can serve them with sour cream, jam, condensed milk or fresh fruits and berries. In order for the pancakes to turn out fluffy and airy, the dough on them must be kneaded in a special way, having crossed out a couple of ingredients from the traditional recipe.

Pancakes prepared in this way do not burn in the pan and do not settle. On the contrary, the dough rises actively, it is a pleasure to fry them. And the whole preparation will not take more than half an hour.

To prepare a portion of pancakes, you will need the following ingredients:

1 glass of kefir
a pinch of salt
1 cup flour
1/3 teaspoon baking soda

You guessed it, in this recipe no eggs and sugar.

The whole trick is to knead the dough correctly... First, pour the kefir into a deep bowl, add salt and add flour to it. Mix the flour with kefir thoroughly, the dough should be thick in consistency. Remember that you cannot change the sequence of adding ingredients to the dough, otherwise the chemical reaction will be disrupted.

Soda is added last to the dough. You do not need to extinguish it, just pour a third of a teaspoon into a bowl. Remember that baking soda will make the dough thinner, so don't skimp when adding flour. Better to let the dough turn out too thick, this is permissible.

Sugar is not specially placed in the dough so that the pancakes do not burn during frying. You can add the toppings to the level of sweetness you want, or you can sprinkle the pre-made pancakes with icing sugar to taste (or add sugar syrup).

Let the dough stand for literally 5-7 minutes, during which time air bubbles will begin to appear on the surface. This means that the reaction is proceeding correctly. Now you can reheat the vegetable oil pan and start frying the pancakes.

It is best to put the pancakes in the pan with a teaspoon or dessert spoon. Note that they will grow a lot when you fry, so place the dough away from each other. When the pancakes are browned on one side until golden brown, turn them over to the other side with a fork. They fry quickly, remove on a paper towel to remove excess oil, serve hot. Bon Appetit!

1. It is better to sift the flour for the dough first. Then the pancakes will be more magnificent.
2. Whichever dough you choose, the method of frying will not change.
3. Heat the oil well in a skillet before frying the pancakes. You can use vegetable or creamy.
4. Place 1-2 tablespoons of dough in a skillet. The pancakes should not touch each other, so cook them in batches.
5. Fry over medium heat for 2-3 minutes on each side, until the surface is lightly browned.
6. If you want to remove excess oil from finished pancakes, place them on a paper towel. It will absorb the fat.

Ingredients

• 250 ml;
• 40 ml of water;
• 1 egg;
• 3 tablespoons of sugar;
• ½ teaspoon salt;
• 240 g flour;
• ½ teaspoon of baking soda.

Preparation

Mix kefir and water and heat slightly. In another container, combine the egg, sugar and salt. Pour in kefir and mix well. Add flour little by little, trying to achieve a uniform consistency. Add baking soda and mix the dough well again.

Ingredients

• 125 g flour;
• 2 tablespoons of sugar;
• 2 teaspoons baking powder
• 1 teaspoon salt
• 240 ml of milk;
• 1 egg;
• 2 tablespoons of vegetable oil.

Preparation

Combine flour, sugar, baking powder and salt. Add milk, lightly beaten egg and butter and stir until smooth.

Ingredients

• 300 g sour cream, 15% fat;
• a pinch of salt;
• 1 tablespoon sugar
• 1 egg;
• 1 teaspoon of baking soda;
• 1 teaspoon lemon juice
• 1 tablespoon vegetable oil;
• 160 g flour.

Preparation

Whisk the sour cream, salt, sugar and egg. Combine the lemon juice and baking soda separately. Add slaked soda and butter to the sour cream and mix. Add flour and bring the mixture to a smooth consistency.

Ingredients

• 2 ripe bananas;
• ½ teaspoon salt;
• 1-2 tablespoons of sugar;
• 1½ tablespoons of vegetable oil;
• 150 g flour;
• 250 ml of water.

Preparation

Mash the bananas with a fork or puree with a blender. Add salt, sugar and butter and mix well. Pour in flour, pour in water at room temperature and mix thoroughly again.

Ingredients

• 1 egg;
• 50 g sugar;
• 240 ml of milk;
• 2 tablespoons of butter;
• 160 g flour;
• 40 g cocoa;
• 1½ teaspoon baking powder
• ½ teaspoon of baking soda;
• a pinch of salt;
• 60 g chocolate drops optional.

Preparation

Whisk the egg and sugar together. Pour in milk and melted butter and whisk again. Mix flour, cocoa, baking powder, baking soda and salt separately. Gradually add the flour mixture to the egg mixture, at the same time achieving a uniform consistency. You can add chocolate drops to the dough.

Ingredients

• 250 g pumpkin pulp;
• 75 g flour;
• 1-2 tablespoons of sugar;
• a pinch of salt;
• 1 teaspoon baking powder
• ½ eggs;
• 1 teaspoon cinnamon

Preparation

Cut the pumpkin into small cubes, boil until soft and cool slightly. Then puree it with a blender. Combine flour, sugar, salt, baking powder, beaten egg, cinnamon, and pumpkin puree.

Ingredients

• 1 egg;
• 3 tablespoons of sugar;
• a pinch of salt;
• 170 ml of kefir;
• 160 g flour;
• 1 teaspoon baking powder
• cinnamon - to taste;
• 2 apples.

Preparation

Whisk the egg, sugar and salt. Pour in kefir and beat again. Stir in flour, baking powder and cinnamon until smooth. Add apples, peeled and grated on a coarse grater, to the dough and mix.

simplyrecipes.com

Ingredients

• 4 eggs;
• pinch + ½ teaspoon of salt;
• 1 tablespoon + 70 g sugar;
• 240 g;
• 3 tablespoons lemon juice
• 2 teaspoons of grated lemon zest
• 120 ml of milk;
• 125 g flour;
• 1 teaspoon baking powder.

Preparation

Separate the egg whites from the yolks. Use a mixer to foam the proteins combined with a pinch of salt. Gradually add 1 tablespoon of sugar, whisking the mixture until thick.

Whisk the egg yolks and sugar together. Add ricotta, lemon juice and zest and stir. Pour in milk and stir again.

In another container, combine flour, baking powder and the remaining salt. Add flour mixture to yolk and stir. Gradually add the whipped egg whites until the dough is uniform.

rachelschultz.com

Ingredients

• 2-3 carrots;
• 125 g flour;
• 1 teaspoon baking powder
• ½ teaspoon of baking soda;
• ½ teaspoon salt;
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• a pinch of vanillin;
• 1 egg;
• 2 tablespoons brown sugar
• 240 ml of milk.

Preparation

Grate the carrots on a fine grater or chop in a blender. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and vanillin. Add egg, sugar, milk and carrots and mix thoroughly.

jamieoliver.com

Ingredients

• 100 g oatmeal;
• 2 eggs;
• 100 g;
• 1 ripe banana;
• a pinch of baking powder;
• some vegetable milk.

Preparation

Grind all the ingredients with a blender, turning them into a homogeneous mass. Oliver uses almond milk in his recipe.

Ingredients

• 250 ml of kefir;
• a pinch of salt;
• ½ teaspoon of baking soda;
• 1 tablespoon sugar
• 200 g flour.

Preparation

Add salt and soda to kefir and whisk well. Add sugar and beat again. Add flour to the mass little by little, stirring until smooth.

Ingredients

• 125 g flour;
• 2 tablespoons of sugar;
• 1 tablespoon baking powder
• ½ teaspoon salt;
• 240 ml of any plant milk;
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract.

Preparation

Combine flour, sugar, baking powder and salt. Separately combine vegetable milk, apple cider vinegar and vanilla extract and let sit for 5-7 minutes. Pour the liquid mixture into the flour mixture, mix well and after 5 minutes begin to fry the pancakes.

Ingredients

• 330 g flour;
• 2 tablespoons of sugar;
• 1 teaspoon vanilla sugar
• ½ teaspoon salt;
• 5 g dry fast-acting yeast;
• 400 ml of water.

Preparation

Combine flour, sugar, vanilla sugar, salt and yeast. Gradually pour in warm water and stir until smooth. Cover the container with the dough with a towel and leave in a warm place for an hour.

During this time, the dough will rise approximately twice. Do not stir or shake it.

Ingredients

• 500 g;
• 220 g mozzarella;
• 1 egg;
• 2 tablespoons flour;
• salt to taste;
• 1 teaspoon dried garlic
• a few feathers of green onions;
• a few sprigs of dill;
• 50–70 g bread crumbs.

Preparation

Purée the cooled potatoes with a crush. Add coarse grated cheese, egg, flour, salt, pepper, garlic and chopped herbs. Mix the mixture well. Form pancakes out of it and roll in breadcrumbs on all sides.

Ingredients

• 500 g of cabbage;
• salt to taste;
• 1 carrot;
• 2 eggs;
• 2 tablespoons sour cream;
• ground black pepper - to taste;
• 2 tablespoons flour.

Preparation

Chop the cabbage finely. Season it with salt and remember well with your hands. If juice comes out, drain it. Add coarsely grated carrots, eggs, sour cream and pepper to the cabbage and mix. Add flour and stir again.

Today I will teach you how to cook fluffy pancakes with kefir. Until recently, she herself did not know how to cook them. For example, they usually succeeded either with a bang, but they did not. The fact is that it always seemed to me that the pancake dough should be the same as the pancake dough, but only thicker. And accordingly, they never turned out airy for me, or the splendor was eventually blown away.

Even after baking, they do not settle. This is a huge plus. Well, let's cook and gather household members to the table so that they can enjoy delicious dessert products, seasoned, for example, with jam or condensed milk.

Want to know what's the secret? Then read the recipe carefully. I even have them 3. Observe exactly the technology described below. I cook such pancakes when I want something hearty for breakfast, as they quickly satisfy hunger and directly energize.

Ingredients:

• 250 ml. kefir;
• 40 ml. water;
• 1 egg;.
• 250 g flour;
• 3 tbsp Sahara;
• 0.5 tsp salt;
• 0.5 tsp soda;
• vegetable oil.

Preparation:

1. Pour kefir and water into a saucepan. We alter and warm up to a warm state. This is the trick - we will use heated kefir. With such kefir, baked goods will be more magnificent.

2. In another bowl, combine egg, sugar and salt. Add warmed kefir and mix thoroughly. Gradually add flour and stir until the lumps disappear. The dough should turn out to be stringy, not dripping from the spoon.

If the dough comes out thin, then add flour.

Another secret is to add baking soda at the end and stir well again.

3. Heat vegetable oil in a frying pan and begin to bake. Remember to make gaps between products so that they do not stick together. It is also worth noting that you do not need to stir the dough in a bowl at all.

4. Now turn over to the other side. And already on this side you will see how they rise. And what color they show - golden-ruddy ...

5. These pancakes, like fluff, can be served on the table. Bon Appetit!

Lush pancakes on kefir - the best recipe like grandma's

I remember my grandmother cooked just such - delicious, airy and with sour cream ... They could replace even the most beloved sweet cakes. She certainly cooked them using kefir and other simple ingredients. How she managed to achieve such splendor will now tell you.

Ingredients:

• kefir - 300 ml;
• sugar - 1.5 tbsp;
• soda - 1 tsp;
• flour - 250 gr;
• a pinch of salt;
• vegetable oil.

Preparation:

1. Pour kefir into a bowl and add soda to it. Stir and let sit for 5 minutes. At this moment, there will be a reaction between the products, which will give the pancakes splendor. Then add salt and sugar.

2. Gradually add the sifted flour in small portions and knead the dough so that there are no lumps.

Sift the flour twice, preferably three times.

It should not pour, but drip with difficulty from the spoon.

3. Heat vegetable oil in a frying pan, and as soon as it starts to "shoot", spread the dough with a spoon. First fry the blanks on one side.

4. Now fry on the other side until golden brown. You can already see how they rise in volume.

5. They just don't compare to store-bought sweets. Remains airy even after cooling. They can also be served with condensed milk, jam or honey.

How to make apple and raisin pancakes

Sometimes I want some kind of variety in pancakes, then I add raisins or an apple to the dough. I know for sure that the more you put them, the tastier. And how children love such a filling ... They eat it to their heart's content. For them I prepare such pastries for Shrovetide.

Ingredients:

• 3 eggs;
• 200 g sour cream;
• 200 ml. milk;
• 1.5 tsp soda;
• 5 tbsp Sahara;
• 1 apple;
• raisin;
• salt, vanillin.

Preparation:

1. In a mixer bowl, beat eggs, sugar, sour cream, milk, salt, soda and vanillin until smooth. Then I gradually add flour and knead all this mass. Then I leave it to rest for 10 minutes and divide it in half. I will put apple slices in one part of the dough, and raisins in the other.

2. In the meantime, I take up the apple. It should first be peeled and cut into such small pieces. If I want sweet pancakes, then I take correspondingly sweet apples.

3. Now I transfer these apple pieces into the dough and mix with a spoon. That's it, after that I don't bother him anymore.

4. Add raisins to the other part of the dough. It must be pre-washed. If it is dry, then I soak it in water in advance and then dry it thoroughly on a paper towel.

5. I heat the vegetable oil over high heat, and as soon as it is hot enough, I reduce the heat. Put the dough in the pan with a spoon, spreading it lightly to form a flat cake. And fry until tender.

Step-by-step recipe for pancakes with kefir on dry yeast

Pancakes are also prepared with yeast. With them and kefir, the dough will definitely be fluffy and airy. And it doesn't take long to cook them either. I tried many recipes, but chose this one. And I recommend it to you.

Ingredients:

• 400 ml of kefir;
• 10 g dry yeast;
• 2 eggs;
• 350 g flour;
• 3 tbsp Sahara;
• 0.5 tsp salt;
• vegetable oil.

Preparation:

1. Remove the kefir from the refrigerator in advance so that it is at room temperature. Whisk it with sugar, yeast, eggs and salt until smooth. Then gradually begin to add the sifted flour and knead the dough. Cover with plastic wrap or a towel and leave in a warm place for 15-30 minutes.

Do not stir the finished dough afterwards.

2. Heat vegetable oil in a skillet and begin gently spreading out the dough. The fire should be medium, over high heat - the products will be raw inside, and on low - they will be too greasy. As soon as there are holes on top, you can turn it over.

3. The reverse side is usually fried faster. And as soon as they "there" are fried, we remove them on a napkin to remove excess fat and put a new portion of cakes.

How to bake kefir pancakes for 500 ml of kefir with soda

And here is the recipe for 500 ml. kefir. Remember, in order for the pancakes to turn out lush, this fermented milk product must be warm, in extreme cases, at room temperature. Therefore, remove it from the refrigerator before cooking. For example, I leave kefir overnight at room temperature, and in the morning I start to bake.

Ingredients:

• 500 ml kefir;
• 2 eggs;
• 2 tbsp Sahara;
• ½ tsp salt;
• 1 tsp soda;
• 300 g flour;
• vegetable oil.

Preparation:

1. In a deep bowl, mix eggs with kefir, sugar, soda and salt. Whisk everything with a whisk until smooth. After that, start gradually adding flour and stir.

It is important to add flour in parts in order to catch the desired consistency of the dough.

As a result, the dough should become quite thick and viscous.

2. In a skillet preheated with oil, begin to spread the dough about 1 tablespoon at a time, trying to form a round shape. When one side is well browned, flip it over to the other side.

3. Watch them rise as you fry.

4. Finished products can be blotted with a napkin to get rid of excess fat. And now they are rosy on the table! I usually serve them warm with sour cream.

Cooking air pancakes for 1 liter of kefir

Here is another recipe, but for 1 liter of kefir. Such an amount of kefir will allow you to get just a mountain of pancakes, which will last for a long time. As for the rest of the ingredients, they are still the same. Also, do not forget that the flour must be sifted. Don't ignore this.

Ingredients:

• 1 l. kefir;
• 2 eggs;
• 2 tbsp Sahara;
• 1 tsp salt;
• 1 tsp soda;
• flour.

Preparation:

1. Pour room temperature kefir into a bowl, then add salt, eggs and sugar. Stir and then add flour in small portions. The whole mass will become liquid and at this moment we put the soda and mix again. Then add a little flour, so that it becomes very thick and more or less dense.

2. Gently, as if pinching the dough against the wall of the dish with a spoon, put it in the butter. Do not take too much, otherwise they will not fry inside. Fry over medium heat in the usual way. And remember that you cannot stir the dough while frying.

3. As you can see already during baking, the delicacies turn out to be airy, and what a beautiful toasted look they have ... We put them in a plate and serve with hot tea.

Video recipe for lush kefir pancakes without eggs

Eggs are found as an ingredient in almost any baked goods. It would seem how to make pancakes without them. But I once saw one recipe without adding eggs. The author of the video claims that even without them, you can cook such lush desserts. At first I didn't believe it, but I tried it and the result amazed me. Indeed, it turned out to be delicious pastries that my whole family liked. I recommend you watch this video too.

Of course, there are many recipes for pancakes based on kefir, I brought the best ones, in my opinion. I love baking with this fermented milk product, because the dough rises very quickly with it, so you can start baking right away. Most importantly, I always use the "chips" that make them so lush. Do you like the recipes? Then click on the social network icon and then they will be saved on your wall.