How to knead pancakes on kefir. Lush pancakes on kefir - the best and proven step-by-step recipes

The smell of morning pancakes on kefir from the kitchen will make the most intractable baby who wants to take a nap more, and even the most patient man, get up. And now, the family is assembled, a pile of steaming sweets, sour cream and condensed milk in vases, strong fragrant tea, or coffee. Isn't it wonderful family breakfast that will give you strength for the whole day?

Lush, and with golden sides, pancakes on kefir attract the eye, and then the hands. And here, the most important thing is enjoying every bite, and the ability to stop on time, because this delicacy is one of the most high-calorie, thanks to frying.

The calorie content of kefir fritters is high enough to be dinner, but for breakfast - the perfect dish. 230 - 280 kcal. per 100 grams of product - this is 1/10 of the total diet of a person engaged in moderate labor. 200 grams is about 6 medium fritters.

Pancakes on kefir - a step by step recipe with a photo

We will need:

• Kefir of low fat content - 500 g, (make sure that it is as high as yesterday);
• Chicken eggs - 2 pieces;
• Wheat flour premium- 300 g.;
• Baking powder - 1 teaspoon without a slide;
• Salt - 1 teaspoon;
• Sugar - 2 - 3 teaspoons;
• Vegetable oil for frying.

Cooking pancakes on kefir:

1. Pour kefir into a saucepan. Break eggs into kefir. Mix thoroughly so that the eggs are mixed with kefir into a homogeneous mass.

2. Add salt, sugar, baking powder, mix and add flour. You do not need to immediately pour out the entire volume, since kefir different manufacturers behaves differently at this moment. The dough should not be too thick. Let it be like 20% sour cream in density, it should not flow from a spoon.

3. Heat the oil in a frying pan and use a large spoon to spread the pancakes, keeping the spoon as low as possible so as not to splatter the hot oil.

4. Control the fire, it is better to keep it below medium. As soon as the pancakes are toasted and risen, turn over. No need to pour a lot of oil, they should not float in it. The bottom of the pan does not need to be filled completely, otherwise the pancakes will absorb a lot of oil, and will be very greasy.

5. Serve with condensed milk, jam, sour cream.

How to cook lush pancakes on kefir - a step by step recipe

Lush, spongy pancakes inside, evenly fried, probably the dream of any housewife. There are several simple and effective secrets for baking such pancakes. Once, having tried this recipe, you cannot go wrong, and your pastries will always be on top.

1. So, in order to arouse the envy of girlfriends or mother-in-law, you need to take the products from the recipe above. Take large eggs.
2. Pour kefir into a saucepan, add half a teaspoon of baking soda. Wait until the kefir foams and beat in the eggs.
3. Mix well, add salt, sugar, mix again, and start adding flour. Add a teaspoon of baking powder along with the flour.
4. Mix thoroughly so that there are no lumps. The dough should be thicker than sour cream.
5. Don't add too much sugar, as the pancakes will start to burn before they're fully cooked inside.
6. Fry in a small amount of oil. You will see how quickly they will increase in volume.

Put the finished treat on a large plate, and sprinkle with powdered sugar - not very sweet inside, they are very tasty in sugar snow, and appetizing.

Fritters on kefir with apples

For this dish, we can also use the main top recipe. Just before adding the flour, you need to add the grated apple. And now more about cooking:

1. Peel the apple, grate it on a coarse grater and add it to the kefir mass, and then add flour to a thicker state than ordinary pancakes. But do not make it very thick, otherwise they will be tough.
2. Bake in a small amount of oil, keep the fire under the pan below medium - this is a condition for the pancakes to fry.
3. If you like spicy flavors, you can add a little cinnamon and vanilla to the dough. These smells will perfectly complement the taste of an apple, and homemade ones, like birds in autumn to the south, will reach for the kitchen.
4. You can not rub the apple, but simply chop finely and add to the dough. But this is on condition that you do not mind if they crunch a little inside.

Pancakes on kefir with raisins - a delicious recipe

This recipe can also be made using the main recipe above, but ready dough you need to add raisins prepared in advance.

Rinse raisins, remove debris. To half a glass of raisins, add a glass of water and bring to a boil. Leave the raisins in hot water for 15 minutes, and then drain the hearth. Lay it out on a towel and dry completely.

Add cooked raisins to the dough - for the announced amount you will need no more than half a glass of ready, boiled berries. And fry the pancakes as in the main recipe.

It should be noted that raisins are quite sweet, and therefore, it is worth reducing the amount of sugar in the recipe.

Pancakes on kefir without eggs

These pancakes are easy to prepare and are quite low-fat.

For breakfast for four people, you will need:

• Kefir of any fat content - 2 cups;
• Baking soda - 1 teaspoon;
• Salt - about 1 teaspoon, to taste;
• Sugar - 1 teaspoon;
• Premium flour - 1 - 2 cups;
• Sunflower oil for frying.

Cooking:

1. Pour kefir into a bowl, add soda and beat thoroughly. Wait for the soda to react and the kefir to bubble.
2. The dough should be of medium thickness, not thicker than sour cream. Mix the rest of the ingredients, add the flour little by little, sifting through a sieve, because this way it takes in air and the baking becomes lush. Let the dough stand for ten minutes.
3. For these fritters, you should not pour oil into the pan, as the fritters will absorb a lot of oil. Therefore, use a brush or a napkin. It is enough to grease the pan a little before each next serving.
4. Fritters cook quickly, do not overcook them. Turn over once the crust is golden, keep the heat below medium.

Delicious pancakes on kefir and yeast - a step-by-step recipe on how to cook the most magnificent pancakes

These pancakes are very lush and, of course, hearty. It is better to enjoy such a dish in the morning, for breakfast. The taste of these pancakes resembles tender buns. It will take a little more time than ordinary kefir pancakes, but they are worth it. For breakfast for 4 - 5 people you will need the following products:

• Kefir of any fat content - 400g;
• Boiled warm water - 1/3 cup;
• Chicken egg - 1-2 pieces;
• Dry yeast - 2 teaspoons;
• Sugar sand - 2 tablespoons;
• Salt - 2 teaspoons, then - to taste;
• Baking powder - 1 teaspoon;
• Wheat flour of the highest grade - about a glass;
• Sunflower oil for frying;

Cooking lush pancakes on kefir and yeast:

1. Dilute the yeast in warm boiled water until completely dissolved, add a teaspoon of sugar and leave for 15 minutes so that the yeast foams and the volume of the mass increases slightly.
2. At this time, pour the kefir into a saucepan and heat in a water bath to room temperature or slightly warmer.
3. Beat the eggs and add them to the kefir. Stir, add salt, remaining sugar, mix thoroughly.
4. Add the risen yeast to the kefir, heat the pan a little in a water bath again. The mass should be warm, like milk for feeding a baby.
5. Sift the flour into the mass, but do not immediately pour the entire volume of flour into the pan. Stir a little, add baking powder. The dough should be slightly thicker than sour cream.
6. Set the pan aside for 30 minutes, maximum 40 minutes. As soon as the mass doubles in volume, start baking pancakes.
7. Heat a small amount in a frying pan. sunflower oil. In no case do not pour a lot of oil, otherwise the pancakes will be very greasy - the dough absorbs it very much. Do not stir the risen dough. Take it with a spoon carefully from the edge. Prepare a bowl of water in which to dip the spoon before taking the dough. Thanks to this trick, the dough will not stick to the spoon.
8. Fry the fritters over medium heat. They rise very quickly and acquire a beautiful, golden hue. Flip over to the other side and cook until done.
9. Spread pancakes from the pan on paper towels laid out on a plate in several layers - this will allow excess oil to be absorbed.
10. After a few minutes, transfer the finished pancakes on kefir and yeast to a dish. Serve with jam, sour cream, condensed milk. Combined with tea or coffee, as well as cocoa, this is a wonderful weekend breakfast that your whole family will happily gather at the table.

Lush pancakes on kefir

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It would seem - a simple dish: he made the dough and baked a mountain of ruddy fritters. But for some reason, some are perfect fluffy pancakes on kefir, while in others the dough spreads into thin cakes. Tips and secrets from Plyushkin will help you cook lush pancakes on kefir, this is the best recipe with a step-by-step photo and detailed instructions for it. Once upon a time, I didn’t succeed at once either, but if there are tips and a proven recipe, cooking is much easier. And the result is expected - delicious lush pancakes for breakfast and a bonus good mood all day.

In the recipe for pancakes on kefir, you can add cinnamon, vanilla or a pinch nutmeg for flavor. If you like it sweeter, add a spoonful of sugar and a little more flour to make the dough thicker.

Ingredients

To make fluffy pancakes on kefir you will need:

• kefir 1% liquid - 250 ml;
• wheat flour - 260 g (or 2 faceted glasses);
• granulated sugar - 2 tbsp. l;
• fine salt - a pinch;
• egg - 1 pc.
• soda - 1 tsp topless;
• vinegar 6 or 9% - 1 tbsp. l;
• sunflower oil for frying.

How to cook fluffy pancakes on kefir

We take a deep dish, convenient for whipping and mixing. Crack one egg, add sugar and salt. I like pancakes on kefir a little sweet, you can make them sweeter. Do not forget about salt, without it the pancakes will be fresh.

Vigorously working with a whisk, beat the components into a single mass with foam bubbles. We add kefir. It is advisable to warm it up a little in the microwave or on the stove, make it lukewarm.

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

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

I put the dough on a whisk or spoon. I look at the density - it will be something like thick cream or sour cream. But this flour is not enough, lush pancakes will turn out only from thick dough, and from this they will be flat.

I continue to add flour, after each serving I knead the dough for pancakes until smooth. This makes it easier to achieve the perfect consistency for fluffy pancakes on kefir. This time it took me exactly two glasses of flour (the volume of the glass is 250 ml), the dough became thick, the photo shows how it stretches for the whisk. You should get the same. But I want to clarify - the flour is different, it happens that in a faceted glass and 150 grams, so it's better to focus on the density.

Since we are preparing fluffy pancakes on kefir without yeast, the dough needs to be fluffed up so that it becomes light and the pancakes rise well. I add soda, always extinguish with vinegar. It is necessary to pour the powder into a bowl, pour vinegar. Wait until it stops bubbling and pour into the batter. However, if the soda taste does not bother you, you can add soda along with flour.

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

We put the pan with oil on a strong fire, warm it up for about a minute. Reduce heat to medium. We pry the dough with a tablespoon, pressing it to the side of the bowl, as if separating the desired portion. Tilt the spout down over the pan and push the dough with your finger so that it falls into the oil in a rounded lump. Fry the pancakes until bubbles and holes begin to appear on top, and a golden blush on the bottom.

Advice. Use a large frying pan to fry the pancakes, heat it well and pour in enough oil. On a cold lush pancakes will not work.

We pry with two forks or slip a culinary spatula. We turn over. As soon as they are turned over, the pancakes will immediately become very lush, they will grow two or three times. Be careful not to overcook, the other side cooks quickly. It will brown in a minute and you can remove the pancakes to a plate. Add more oil if needed and continue frying the next batch of pancakes.

Serve rosy lush pancakes on kefir hot. With sour cream, condensed milk, jam - whatever you like.

Well, as always, for those who like to watch rather than read an interesting movie

What are pancakes? it delicious dish Russian, Ukrainian and Belarusian cuisines, which are fragrant fried cakes with a crispy crust and tender pulp inside. They have become so firmly established in the culture of the Slavic peoples that they have been described more than once in literary works, mentioned in proverbs and sayings (for example, “where there are pancakes, it’s okay”). One version of the origin of the name fritters is the root "oleum", which means "oil". Initially, the name implied a method of preparation - frying in oil, and the composition of the dough itself was varied. For example, potato fritters(pancakes), millet, semolina, vegetable, etc. Pancakes are usually made from a batter based on eggs and flour, with water, milk or dairy products added. Kefir is a fermented milk component that makes the dough airy, porous and soft, but at the same time it bakes well.

How to cook pancakes on kefir? It is desirable to take flour of the highest grade: it contains the most gluten, which makes baking airy. You will also need a little soda or baking powder to make such a dough rise when baking. The binding component is the egg, which gives the baking additional splendor and softness. It is recommended to spread the dough for pancakes in hot oil, where you need to fry it on both sides until cooked.

For many, pancakes are associated with comfort, a house in the village and a caring grandmother. So such cooking is not only a celebration of the stomach, but also a way to plunge into the magical atmosphere of childhood memories. Traditionally pancakes are served with hot sweet tea, homemade fruit or berry jam or condensed milk. In my photo I have pancakes with thick apple jam slices. In combination with such a preparation, homemade pancakes on kefir with soda will become your favorite dessert. Households will not tear themselves away from the plates until they have eaten everything.

Most delicious pancakes Those are the ones that melt in your mouth. They do not taste like soda, there is no extra flour, but there is a crispy crust and a yellowish tan from the pan. Sunny, round and moderately fluffy pancakes, slightly sweet and insanely tender inside - that's what you can cook according to this recipe. But strictly follow the recipe in cooking the most delicate pastries in a pan - this is not enough, because the dough needs to be felt. And if you add a little more or a little less flour, set the wrong fire or turn the pancakes over at the wrong time, you can ruin everything. Therefore, in this recipe I will tell you all the subtleties and tricks so that the pancakes come out perfect. The main thing - stock up good mood, put on your favorite music and .. let's go!

Ingredients:

• 300 ml of kefir;
• 1 egg;
• 0.5 tsp soda (or 1 tsp baking powder);
• 150 g of premium flour;
• 1 tbsp Sahara;
• a pinch of salt;
• 1 tsp vanilla sugar, a few drops of extract or a pinch of vanillin;
• vegetable oil for frying.

Cooking the most delicious pancakes, step by step recipe

1. Pour soda into kefir and whisk with a whisk until the mass begins to bubble. There is no need to extinguish soda: it reacts well with kefir. You just need to mix everything well so that there are no lumps of soda left, which will be unpleasant to feel in ready dish. Therefore, if the soda is seized in lumps, it is better to sift it through a sieve. You can cook pancakes on kefir with baking powder - it turns out no worse than with soda. If you use a baking powder, then you need to take it 2 times more than soda.

2. Add egg, sugar, salt, vanilla.

Tip: Break the egg into a separate bowl first and see if it's spoiled. If you accidentally break an expired egg with the rest of the ingredients, you can spoil the whole dough. A tricky way to check the freshness of an egg: salt warm water in a glass and lower it there: drowned - you can use it, floated - it's better not to risk it.

3. Beat everything quickly with a whisk so that the dough is more airy. Make sure the bubbles don't go away.

4. Sift the flour through a strainer and mix immediately. Sifting is a mandatory procedure for the preparation of lush and tender dough. Flour is saturated with oxygen and cleaned of dried and sticky lumps.

5. The dough for pancakes needs to be felt. Flour may need a little more or a little less. If the dough is very liquid, then the pancakes will turn out thin and not airy. If you interrupt the dough with flour, then the pastry will turn out to be rather dry, although it will rise quite well. I really like to cook pancakes from dough with a consistency like liquid sour cream or like a biscuit for a cake. Such dough easily flows down from the spoon and spreads freely (as in the photo below). Pancakes are the most tender and light. If you add another 0.5 cups of flour to the recipe, you will get more fluffy pancakes. For them, the dough will be a little thicker, it is better to gather on a spoon, the consistency is like thick sour cream, like dough for biscuit muffins or pies. I like it better when there is less flour and the pancakes are more tender.

6. Put the pan on medium-high heat, heat it up. Then pour the oil in a thin layer and warm it up a little more. It is important that the oil does not smoke, does not burn out and does not spoil the taste of the dish.

By the way, did you know that in Russia there were special cast-iron pans for baking pancakes on the farm? They were very heavy and were called pancakes, or pancakes. Now you can find pancakes with built-in cake molds: various drawings, emoticons and inscriptions.

7. Pour a spoonful of dough into a well-heated pan, the oil should sizzle a little (if it doesn’t sizzle, then it’s not hot enough). Immediately set the fire to medium-low so that the pancakes do not burn.

8. Pour portions of the dough at a short distance - the pancakes will increase. Please note: the dough is liquid, it immediately spreads and takes a beautiful shape with rounded sides.

9. When the pancakes are baked to a little more than half the height, and small bubbles appear on the top, it's time to turn over. If you do this earlier, the dough will move out and the pancakes will spread. If you see that the pancakes are starting to burn from the bottom, but they have not yet been baked to the middle, then the fire is set stronger than necessary. In this case, you can cover the pan for a while with a lid so that the dough grabs faster. It won't ruin the crispy crust. If the pancakes immediately begin to burn, then the pan was not heated well or the coating was of poor quality.

10. Carefully pry with a spatula, turn over and see a golden crust. Fry the second side until golden brown, it will take less time.

11. On the end you can see how the pancakes are fried. The dough should grab and not be liquid in the middle.

12. Pancakes turned out to be the most delicious, just lick your fingers! One minus - fatty, you can’t eat a lot without harm to the figure. I share a secret: put the pancakes on a paper towel to absorb excess oil. This simple measure will make them less caloric and more delicious. Tender pancakes on kefir are ready. Enjoy your meal!

Often on weekends I want to cook something tasty and quick for my family. Fritters are great for hearty and quick breakfast. The most important thing is that there are very few people who do not eat them and the total cost of this product is very budgetary. And at home, all the ingredients are always there. They are prepared on a different basis.

And today I will tell you how to make dough on kefir, so that you get pancakes like grandma's - lush and tender. Interestingly, this dish is prepared all over the world, called, of course, in different ways.

There are a lot of pancake recipes, but they do not always turn out lush. Let me first talk about the nuances that will help you get airy and tender donuts every time.

So, before choosing the right recipe, check out the nuances that must be observed so as not to spoil such a tasty and simple dish. And get exactly lush, porous and tender pancakes not thick pancakes.

• We make the dough thicker. Ideally, an equal part of the liquid component (kefir) and flour is taken.
• We fry gourmets as soon as we get the desired dough consistency.
• We add some sugar. If there is a lot of sugar, then the splendor will fall off very quickly.
• Heat the oil well in a frying pan. If you put the dough immediately into unheated oil, then it will not be easily separated, but will be baked from the surface of the pan.
• Eggs and kefir should be room temperature Take care to take them out of the refrigerator in advance.
• Spread the donuts on parchment paper, napkin or paper towel so that the paper has absorbed excess grease.
• Kefir is better suited not fresh, it has more acid and it reacts more easily with baking powder and soda.
• Flour must be sifted to saturate it with oxygen. Usually two or three times is enough.

Each hostess has prepared such a breakfast more than once, and many have deduced their ratio and proportions of products. But there are recipes according to which pancakes succeed in most cases. Basically they are called traditional or classical.

Ingredients:

• 300 ml kefir
• 2 tbsp Sahara
• 1 tsp soda
• 250 gr flour
• some salt
• Vegetable oil for frying

Pour kefir into the bowl and add soda (not slaked) there, mix. The acid in kefir, meeting with soda, will give a reaction. Let this mixture sit 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 in this way, which will add extra splendor to pancakes. Just one sifting may not be enough.

There is no need to beat the dough, just mix to crush any lumps.

By density, it should turn out viscous, and not drain from a spoon.

We start baking immediately, do not leave the dough to reach.

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

Put a tablespoon of batter into the hot oil. We make sure that it does not connect with each other, then you will get even individual rounds.

Can be served with sour cream or jam.

This is how they look inside.

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

How to cook pancakes like fluff (secret trick)

Remember, in the school cafeteria, they served pancakes that simply melted in your mouth. True, hot they are always tastier than cooled.

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

It was revealed as a result of culinary experiments that cold kefir will not allow the dough to rise and you will not get splendor. Therefore, in this recipe, we not only bring it to room temperature, but also heat it up.

Ingredients:

• Kefir - 250 ml
• Water - 40 ml
• 1 egg
• Flour - 240 gr
• Sugar - 3 tablespoons
• Salt - 0.5 tsp
• Soda - 0.5 tsp
• Vegetable oil

We combine kefir with water and heat it on the stove. This is a prerequisite.

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

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

We achieve ductility in the consistency of the dough.

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

Both sides need to be fried. It's about two, three minutes on each side. It is important to reduce the fire in time, otherwise the cakes may not be baked.

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

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

soda dough recipe

The baking soda allows the dough to rise. Usually, the acid contained in kefir is enough to react with it. Therefore, we do not use vinegar here.

By the way, they say that 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 one thing.

Ingredients:

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

Pour soda into flour and mix. Pour prepared kefir to this mixture.

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

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

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

Also in this recipe we use eggs, which give density to the dough, and it does not absorb fat so much.

Lush pancakes on kefir without eggs

But you can do without eggs. Moreover, there are recipes where they are not even provided. We take the classic basis, 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

Kefir is taken out of the refrigerator for a couple of hours 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 of the desired thick consistency, we don’t touch it anymore, we leave it alone.

AT hot pan pour a little oil, do not need them to float in it.

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

It is better to make a little dough so that hot pancakes have time to eat, cold ones are not so tasty anymore.

Thick and fluffy pancakes with yeast

Yeast is a great substitute for baking soda or baking powder. And donuts do not fall until the evening, if you have prepared a large batch and did not have time to eat everything at once. The cooking process is somewhat longer than without yeast dough, but it will turn out to be a very delicate texture.

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

Ingredients:

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

400 ml of kefir must be heated. We look so that the whey does not begin to separate, otherwise we will get 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 settle down, start frying.

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

Dough for low-fat pancakes so that they do not absorb oil

I have had a chance to treat myself to a culinary miracle, from which the fat from the pancakes flowed down my hands, so I perfectly understand 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 cup flour
• 0.5 tsp vegetable oil

Add egg, salt and soda to kefir. Mix thoroughly. Then gradually add flour and continue mixing. Add half a tablespoon of vegetable oil to the mass.

If the dough is very liquid, then add flour with a tablespoon.

Flour can be of different quality (grading depends on the amount of gluten), so one recipe for one hostess can get a different result.

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

Just grease the 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 high-calorie breakfast.

They are greasy because we put soda in the dough, it creates a looser structure, where the oil is absorbed, like in a sponge.

Also pancakes mixed with batter will turn out fatter than thick.

Well, and advice for those who cannot do without frying, but want to get a not very fatty product: spread from the pan on a paper towel.

By the way, so that they easily move away from the pan, it is better to add oil to the dough itself, and not pour it into a frying container.

How to bake pancakes on kefir with apples

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

Ingredients:

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

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

Pour sugar, spices and flour to kefir.

Then add baking soda or baking powder.

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

Then heat up 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.

So that the dough does not run off the apples, you need to achieve its correct consistency. We don't make it liquid. On the contrary, add more flour for density.

It turns out an unusually rich taste.

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

Very tasty pancakes with egg and green onion, a kind of "lazy pies". The cooking process is the same as with apples. The dough is kneaded, eggs are boiled in advance. And the filling is prepared separately: we cut the eggs, mix with salt and onion and put them in a common bowl. Bake in a hot pan.

Always turn on a low fire so that the inside of the donut is also baked. If you cook on low mode, then the dough cannot be fried until crispy and the cakes themselves will resemble rubber. Because with this mode of frying, more water is evaporated.

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

Lush kefir pancakes - a proven and delicious recipe

How to cook lush pancakes on kefir? After all, everyone wants the pancakes to turn out very lush and remain the same. Then this recipe is for you.

Lush fritters on kefir, a proven recipe for which has been with us for quite a long time. I love this recipe for its speed of preparation and splendor. According to this recipe, baking turns out really magnificent, the dough rises perfectly. And, best of all, it remains soft and airy even the next day.

The recipe has been tested repeatedly and always pleases with an excellent result - a whole mountain of mouth-watering ruddy pancakes.

Great idea for a quick breakfast, dinner or takeaway.

Kefir (any fat content) - 500 grams;
Premium flour - 2.5 - 3 tbsp. (in a glass 160 grams of flour);
Sugar - 1 tbsp. (about 20 grams);
Chicken egg - 1 pc.;
Vanilla sugar - 1 sachet;
A pinch of salt;
Soda (not slaked) - 1 tbsp. or baking powder (ammonium).

As for kefir, for this recipe it is best to take sour kefir. Fritters come out of it the most magnificent.

Mix the egg, a pinch of salt and sugar in a bowl and beat with a whisk.

In a ladle, heat the kefir almost to a boil. Stir it all the time. Kefir will curl up and turn into flakes - this is what we need.

With a tablespoon, pour the kefir into the egg mixture in a thin stream. Pour a little at a time, and stir all the time so that the egg does not curdle.

Flakes will be visible in the mixture - these are flakes from kefir, do not be alarmed.

Be sure to sift the flour and pour vanilla sugar into it.

Add the egg-kefir mixture to the flour and mix it vigorously until homogeneous mass.

Lastly, pour out soda or baking powder (ammonium) and mix again. Air bubbles will run through your test - this is what we need.

The dough for pancakes should be quite thick.

It should not pour out from a spoon, but slowly drain. Do not add all the flour at once - put 2.5 cups first, if you need more, then add. The quality and density of flour is different for everyone. Experience the desired thickness of the dough.

Bake pancakes immediately.
Heat up a frying pan and pour vegetable oil.
Spread the dough with a tablespoon on a preheated pan.
Reduce heat and let brown on one side. There will be a lot of air bubbles on the top.

Flip the pancakes to the second side, make a small fire and cover with a lid for a couple of minutes. Fritters will grow even more in a pan with a lid.
Put the finished pastries on a napkin to absorb excess fat.
Then transfer to a bowl and cover with a lid or bag.
Serve pancakes with sour cream or jam - as you like more.



Do you know what can be baked very quickly? So quickly that the stuffing for pies needs to be prepared first - then, most likely, there will be no time to deal with it. Moreover, the speed here is not at the expense of quality: pies from this quick test the result is soft, tender, very tasty, and do not get stale for a long time.

How long? When I received this recipe, I was assured that a week. Don't know. They eat them up on the second day at most, and look around in bewilderment - is that all already ?!