Delicious pancakes on kefir - the best recipes for thin pancakes with holes and cooking secrets. Thin pancakes on kefir

Pancakes on kefir - general principles of cooking

Many people prefer to cook pancakes with kefir, and not with milk, because such pancakes turn out to be airy, delicate and very tasty.

The dough for pancakes on kefir should not be as liquid as for pancakes on milk. But to make pancakes thin, you can add a small amount to kefir boiled water Or even mineral water. You can also cook custard pancakes on kefir - for this flour should be brewed with boiling water.

Soda is often added to the dough for pancakes on kefir. Soda reacts with the acid contained in kefir - as a result, carbon dioxide is released. Thanks to this, pancakes are especially porous and airy. For 1 liter of kefir, you need to take one or two teaspoons of soda. The main thing is not to overdo it, otherwise the pancakes will respond with soda. The amount of soda depends on the desired thickness and structure of the pancakes. Pancakes are fried like kefir, usually in vegetable oil.

The technique for making pancakes on kefir differs little from baking pancakes according to other recipes. Ready dough pour with a ladle or ladle into a frying pan heated with oil and bake on both sides until golden brown. The edges should be moderately dry and well fried.

Do not pour too much dough - the pancakes should turn out thin and the same thickness. To evenly distribute the dough on the surface of the pan, when pouring, you need to make rotational movements. At the same time, the pan is always kept at a slight slope.

You can turn the pancake over with a special spatula or a long knife. AT last resort you can use a fork. Experienced chefs they flip pancakes without any additional devices - they just throw the pancake up, where it turns over in the air.

Hot pancakes on kefir are served with honey, jam, condensed milk, whipped cream or sour cream. Kefir pancakes go well with salty and sweet fillings. Cooled pancakes on kefir strongly stick to each other, so the entire stack can be sent to be heated in the microwave. After that, the pancakes will again lag well behind each other.

Pancakes on kefir - preparation of food and dishes

Before you start cooking pancakes on kefir, you need to measure the right amount of flour, sugar, salt and soda. The flour must be sifted - this helps to saturate the dough with oxygen and make the pancakes more fluffy and airy.

You also need to melt the butter and warm the kefir a little. If the recipe uses plain water, it must be boiled. The eggs must be room temperature so take them out of the fridge ahead of time.

From the dishes you will need a cast-iron pan or a pan with a non-stick or Teflon coating. You can also use a special pan for baking pancakes, you do not need to lubricate it with oil. You also need to prepare a clean enamel bowl for the dough, a whisk, a glass for determining the amount of ingredients, a spatula, scoop or ladle and a brush for greasing the pan. Ready pancakes are laid out on a wide flat dish, greased with butter.

Recipes for pancakes on kefir:

Recipe 1: Pancakes on kefir

Such pancakes on kefir are very soft and tasty. A treat is prepared from a minimum of ingredients and does not require a lot of time.

Required Ingredients:

Kefir - 2.5-3 cups;
Flour - 1.5-2 cups;
Eggs - 2 pcs.;
Sugar - 1 tbsp. l.;
Half a teaspoon of salt.

Cooking method:

Break the eggs, separate the yolks from the whites. Rub the yolks with sugar. Pour two cups of kefir and mix until homogeneous mass. Gradually add flour, stirring constantly. Beat egg whites with salt until fluffy. Then pour the remaining glass of kefir into the dough and add whipped proteins. We heat the pan, grease it with oil and start baking pancakes. Fry each side until golden brown.

Recipe 2: Pancakes on kefir "Thin"

AT thin pancakes on kefir you can put any filling. You can also serve hot pancakes with honey, sour cream or jam. These pancakes can be served for breakfast or festive table with delicious toppings.

Required Ingredients:

Flour - 150 g;
Kefir - 120 ml;
Sugar - 80 g;
Water - 75 ml;
Butter - 50 g;
Eggs - 3 pieces;
One third teaspoon of salt.

Cooking method:

Sift flour, mix with salt and sugar. Mix water with kefir and gradually add flour. Knead the dough, break the eggs into it. Beat the mixture with a whisk and pour in the melted butter. We mix everything thoroughly.

We heat the pan with vegetable oil and start baking pancakes. Fry pancakes on both sides until golden brown. If the pancakes are too thick, you can add more milk or boiled water.

Recipe 3: Pancakes on kefir "Custard"

Such pancakes on kefir differ from previous recipes in the technique of preparation. To prepare custard pancakes on kefir, the same ingredients are used, and boiling water is also added to the dough.

Required Ingredients:

Kefir - 200 ml;
2.1 egg;
A glass of flour;
Half a cup of boiling water;
Sugar - 2 tablespoons;
Vegetable oil - 15 ml;
A quarter teaspoon of soda;
A little salt.

Cooking method:

Sift flour and mix with sugar and salt. Beat kefir with egg. Pour the kefir-egg mixture into the flour. Beat with a whisk until smooth. Pour soda into boiling water. Then pour boiling water into the dough, mix everything and leave for 5 minutes. At the very end, pour in vegetable oil and begin to fry the pancakes in a frying pan heated with vegetable oil. If the dough is too thick, you can pour a little water.

Recipe 4: Pancakes on kefir "Openwork"

Such pancakes on kefir are openwork, light and airy. For cooking, a standard set of products is used: flour, eggs, kefir, vegetable oil, sugar and salt with soda.

Required Ingredients:

1. 0.5 liters of kefir and milk;

2. Eggs - 3 pcs.;

3. About two glasses of flour;

4. Sugar - 1 tbsp. l.;

5. 30 ml vegetable oil;

6. Half a teaspoon of soda;

7. Half a teaspoon of salt.

Cooking method:

Kefir and milk are warmed up a little. We heat the eggs at room temperature. Beat eggs, add soda to kefir. Then pour in some warm milk. We mix everything thoroughly. Combine kefir with eggs, add sugar and salt. Beat everything until smooth. Gradually add flour, stirring continuously. Then pour in the remaining milk. We add vegetable oil. Bake on a preheated, oiled pan on both sides.

Recipe 5: Pancakes on kefir with cognac

Pancakes on kefir with the addition of cognac are tender and fragrant. Such a delicious treat can be safely offered to guests.

Required Ingredients:

Kefir - 1 liter;
Eggs - 2 pcs.;
Sugar - 4 tbsp. l.;
Half a teaspoon of salt;
Vanillin - 1 pinch;
Cognac - 6 tbsp. l.;
One third of a teaspoon of soda;
Flour - on the eye.

Cooking method:

Beat eggs into kefir, add sugar and salt, mix everything thoroughly. Then add vanilla and soda. Gradually add flour. The consistency of the dough should be similar to liquid sour cream. Mix again, break up lumps. Then add cognac. Bake pancakes in a hot pan greased with butter or vegetable oil. Fry pancakes until golden brown on each side.

Recipe 6: Pancakes on kefir "Quick" with red caviar

Such pancakes on kefir are cooked quickly, but they turn out very tasty. Red caviar filling transforms regular pancakes into an original holiday treat.

Required Ingredients:

0.8 cups of flour;
Half a glass of cream;
Half a glass of kefir;
Half a teaspoon of soda;
Lemon juice - 3 ml;
1 egg;
1 tsp Sahara;
Salt - a pinch;
30 ml sunflower oil;
A jar of red caviar;
50 g butter.

Cooking method:

Beat the protein with sugar. Then add cream and yolk. We extinguish the soda lemon juice and add to the mixture. We add kefir. Pour flour and add salt. Stir everything until the consistency of sour cream. We heat the pan, grease with vegetable oil and start baking pancakes.

We spread the finished pancakes in a pile on a plate greased with butter. Put a piece of butter on each pancake. Caviar can be put into each pancake with a teaspoon or served in a separate bowl.

So that there is no abundance of vegetable oil in the pan, you can take a small piece of gauze and coat the surface of the pan with it;

Ready pancakes are stacked, and a piece of butter is placed on each pancake. Cover the entire pile with a napkin or towel so that the pancakes will breathe, but will not cool down;

In the process of making pancakes on kefir slaked soda added to the dough before flour;

Vegetable or ghee is always added last;

Salt and sugar are recommended to be pre-diluted in a small amount of boiled water, then strain the mixture through a sieve and only then add to the dough;

To make pancakes, you only need to use fresh eggs, before putting them into the dough, it is recommended to beat them;

Flour should be sifted immediately before making pancakes, and not in advance;

Kefir pancakes have a neutral taste, so they can be stuffed with any filling: chicken with mushrooms, salted fish or caviar, cabbage, rice with eggs, eggs with garlic and mayonnaise, minced meat or cottage cheese with dried fruits.

Post this to yourself:

How to cook pancakes on kefir 2 5 fat recipe - Full description cooking to make the dish very tasty and original.

I learned this recipe for thin kefir pancakes from my grandmother. Since childhood, I loved to come to her kitchen and watch how she kneaded the dough for thin pancakes on kefir, poured it on cast iron pan and deftly turned over the golden pancakes. Now I myself often pamper my relatives with thin and tender pancakes with various fillings or just with strawberries and chocolate, like today. You can add a pinch to the dough for sweet products ground cinnamon or vanilla for flavor.

500 ml. kefir 1-2.5% fat;
5 st. l. flour;
3 eggs;
1 st. l. vegetable oil;
1 st. l. Sahara;
0.5 tsp soda;
0.5 tsp salt.

How to cook thin pancakes on kefir:

Crack three eggs into a bowl with high sides. Let's add fine salt, granulated sugar and baking soda. Whisk the mixture with a whisk so that the dry ingredients are properly dissolved.

Pour into the resulting egg mass part of the kefir at room temperature, about one third of the total. Mix everything with a whisk.

Add the sifted flour to the dough. To thin pancakes on kefir turned out tender, use high-quality flour of the highest grade.

Mix the dough with flour, achieving a homogeneous consistency.

Add the remaining fermented milk product to the mixture. So the dough will turn out tender, without lumps.

Lastly, add the refined vegetable oil. It will help make thin pancakes on kefir elastic. Again, mix all the ingredients thoroughly with a whisk.

Let the dough rest for 15 minutes so that it is infused.

At this time, heat up the pan. Lubricate its surface a small amount vegetable oil without smell. It is convenient to use a cooking silicone brush.

Pour carefully into hot pan some test. Rotate the pan to spread the batter evenly over the surface.

Fry the pancake until golden brown. Then carefully turn it over, helping ourselves with a spatula. Fry it over medium heat until done.

Then we shift thin pancakes on kefir to a dry plate.

Let's bake all the pancakes. I ended up with 16 pieces.

In ready-made pancakes on kefir, you can wrap your favorite filling. We will serve sweet pancakes with liquid honey, jam, chocolate topping, salty pancakes with sour cream.

Now you know how to fry thin pancakes on kefir. They are airy and especially tender. How do you cook pancakes? What are your family's favorite toppings? I will be waiting for your comments!

The main difficulty, especially for beginners, in the process of creating thin pancakes is their frying. But the preparation of the test does not raise any questions. So, in a suitable bowl, combine the eggs with kefir, add the flour mixed with salt and mix the resulting mass well with a regular fork. For more detailed descriptions of how to cook pancakes on kefir, see our website.

As for the second stage, namely roasting, there are a few secrets here, which we will reveal below. But the main thing, nevertheless, is experience. Believe me, having practiced cooking thin pancakes on kefir several times, you will definitely achieve the desired result.

And most importantly - why should you give preference to kefir? Pancakes made with milk or water are very thin, but if you want to achieve softness, tenderness and avoid “rubber” dough, then it is better to include this fermented milk product in the composition.

I have tried many recipes for pancakes, I like them with milk, kefir, whey, and boiling water, even chocolate pancakes with cocoa are distinguished by their unique taste. You can even make pancakes pancake cake with berries, fruits and sweet cream.

Today I made pancakes in boiling water and kefir, they are extremely tasty and tender, and they are all lacy, with a hole, thin. As my husband noted, you can filter vermicelli through pancakes.

From the indicated amount of ingredients, I got 35 pancakes. I baked in a pan with a diameter of 15 cm.

Pancakes are not even thin, but thin. The most important secret, pour half a ladle of dough into the pan. And also fry them in a hot pan.

This recipe can be viewed in 2 minutes in the video from the photos, which is presented at the end of the article.

Pancakes on boiling water and kefir

500 ml. kefir
2 eggs (large)
2 tbsp. spoons of sugar
0.5 teaspoon salt
0.5 teaspoon soda
250 ml. boiling water
2 cups flour (250 grams)
Vegetable oil 4-5 tbsp. spoons

Preparation of the ingredients does not take much time, all the ingredients are simple and affordable, they can be found in any store.

Today, as always, step by step recipe with photos, which will help you in preparing the most delicious and tender pancakes.

Pancakes on kefir with boiling water - openwork, thin, in a hole, recipe with photo

The recipe is simple and perfect, frying pancakes is a pleasure, as they really turn out all in the hole.

Kefir, one of the important ingredients in these pancakes. You can use homemade (village) kefir or bought in a store.

I use kefir made at home from milk. If you, for the test, will use just such kefir, then take not a fresh product, since fresh kefir is not sour. But if kefir stands for at least a day at room temperature, it will already be more acidic.

If you buy kefir in a store, then take at least 2.5% - 3.2% fat. I hope this is sorted out.

Prepare the ingredients and a bowl in which you will knead the dough. We drive 2 eggs into a bowl, I have country eggs. Add salt and sugar.

I use a whisk attachment for a blender. But without fanaticism. Next, I pour in warm kefir. I warm up the kefir a little, but only so that it becomes warm, not hot. I have 0.500 ml. kefir.

I mix everything with a whisk. I sifted the flour first. I have exactly 2 glasses, glasses 250 grams.

Pour the flour in portions, I pour out one glass, mix everything with a whisk, and then the second glass and mix again. Here you can already work well so that there are no lumps.

It turns out homogeneous dough. The dough turns out like a pancake, thick.

Pour boiling water in a thin stream into the pancake batter. At the same time, beat the dough with a whisk.

We continue to beat the dough for pancake whisks, the dough will not be so thick. Next, I add vegetable oil to the dough, mix everything and leave for half an hour at room temperature. I usually leave it on the kitchen table. Sometimes they say. "Let the dough rest."

We fry pancakes in a hot pan. For the first pancake, I grease the pan with vegetable oil. Sometimes the first pancake turns out to be “lumpy”, it is even considered normal when, exactly, the first pancake is lumpy. But this is most likely due to an insufficiently heated frying pan.

I confess honestly that my first pancake, as expected, is “lumpy”, I hastened to pour in the dough. I even thought that I need to add a little flour. But when the pan is hot enough, the pancakes will turn out amazing, into the hole. So I didn't add flour.

Pour the dough from the center to the edges, it is more convenient for me to do it on weight, and as if scrolling the pan so that the dough spreads and a circle forms.

To make pancakes thin, pour half a ladle of dough.

Pancakes are delicate, holey and thin, so during the baking process I realized that the proportions in this recipe are ideal.

Pancakes are fried on both sides. I have a non-stick frying pan. To fry or not, decide for yourself.

We don't like scorched pancakes, so I try to get them browned without burning them. I turn over with a special spatula.

In the process of frying, if necessary, the pan should be lubricated with vegetable oil or a piece of bacon, as it suits you.

This is how we fry each pancake. I stack pancakes. Each pancake can be lubricated with butter. But I do not do this, because the pancakes are greasy. But this is my opinion.

My mother, for example, always greases each pancake with butter, no matter what recipe she cooks. So pancakes are softer, tastier and with creamy notes.

I already wrote above, but I repeat, my frying pan is small, 15 cm in diameter. I got exactly 35 pancakes from this amount of ingredients. Specially counted.

Ready-made pancakes can be served with honey, jam, jam, sour cream, condensed milk, chocolate, and stuffed with various fillings.

We recently stuffed pancakes with cottage cheese and baked in the oven in sour cream. Pancakes with cottage cheese in sour cream are tender and very tasty. If you like it, you can try. Today I do not stuff pancakes, but serve them with honey, jam and sour cream.

What to do with pancakes, decide for yourself. My grandmother, for example, on Maslenitsa treated all the neighbors with pastries. On the Easter holiday, she also treated the neighbors with pies.

The taste of pancakes is excellent, everything in moderation, just enough. But, of course, I recommend trying pancakes when baking and adding sugar, for example, if you don’t have enough. But if you serve pancakes with jam, then sugar is not needed, since pancakes with boiling water and kefir can be cloyingly sweet.

Today I remembered another recipe that I once prepared for my family. it pancake pie. It can also be done for the holidays. A friend gave me the recipe. But I have been making it for a long time. Children don't like liver very much.
For pancakes we take:
2 eggs, 1.5 tbsp. l. sugar, 0.5 tsp soda, 0.5 tsp salt, 350 ml milk, 200 g flour, 1 tbsp. l vegetable oil.
But it's also not important. Everyone can cook pancake dough according to their proven and favorite recipe.
Filling:
400 g chicken liver, 1 tbsp. l vegetable oil, 1 carrot, 1 onion, 50 g butter, 1 egg.
For decoration, you can take 150 g of sour cream, 50 g of ketchup. salt and pepper to taste.
Beat eggs with sugar, salt and soda. Pour in 200 ml of milk, add flour, mix everything well. Gradually pour in the rest of the milk. Bake pancakes.
For the filling, fry the liver. Posting carrots, onions. fry a little too. Grind everything in a blender, add butter, salt and pepper.
Put 2 pancakes in the form and set aside 2 more. Distribute the filling among the rest. Roll each pancake into a tube and put in a mold.
Beat the egg and pour over the top. Cover with the remaining pancakes. Mix sour cream with ketchup, spread the top layer and put in the oven to bake for 20 minutes.
Or you can just spread pancakes with stuffing and fold them in the form of a cake. Decorate with something on top. You will get such a snack cake.

And I not only liked this recipe, but also intrigued me. Even though it takes a bit of fiddling with it, I think it's worth it. We won't be able to do it for this Maslenitsa.

It can be done and after the post already, try it. After all, we bake pancakes not only for Maslenitsa.

Olya, I also made such a cake once, it’s good that I reminded you. Only the truth, we have already eaten so many pancakes, we will postpone this matter for the future.
And I also remembered one recipe for pancakes, I will write below.

We used to do weddings and other holidays liver cake. It can be done different ways. First: bake pancakes, grease each with mayonnaise and prepare the liver filling and spread on mayonnaise. Also add green dill. Stack the spring rolls one on top of the other. It turns out delicious cake. I always liked him.
And another recipe is to bake liver pancakes, and grease with the filling - fried carrots and onions, make a net of sour cream or mayonnaise, decorate beautifully with dill on top, you can lay out the tomatoes, beautifully chopped. The cake is also very tasty.
I haven't cooked something like this for a long time. After the post, you need to remember and do.

And we recently prepared such a liver cake, from chicken liver. It turns out very tasty. I don’t really like liver, but I ate it with pleasure in this cake.

I love this cake too. Delicious and very filling as well.

I like to make just such pancakes on kefir with boiling water, they really turn out thin and tender, very tasty. But I don't get holes like that. It seems that the recipe is such, what is the focus here?

I want to write my recipe for pancake pie. It's called "chicken". True, the main dough in it is puff, but pancakes are also needed.
I buy the dough now ready in the store, yeast is better.
Pancakes can be baked according to any recipe that you like, they can be either thin or thick, but thin ones are preferable, the cake will be tastier.
You will need 5 pancakes in total. I don’t really want to knead the dough for them, so the next time we bake pancakes, we leave (if possible)) 5 pieces and hide them from all family members.
For the filling you need: boiled chicken meat, boiled eggs, boiled rice, mushrooms fried with onions, melted butter.
I do not specify the exact number of ingredients, you just need to take a little at a time.
As you already understood, meat and eggs need to be boiled and finely chopped, we also use finely chopped mushrooms, we take any.
We roll out one layer of dough, giving it a round shape, and put it on a baking sheet or in a large form.
Lubricate it a little ghee, lay out a layer of chicken.
Then we put a pancake on top, grease with oil, put the filling of eggs and rice.
Another pancake, butter, a layer of mushrooms with onions.
Pancake again, repeat the layers.
Spread the filling in a thin layer.
The final stage is the rolled out second layer of puff pastry.
We pinch the edges, make punctures with a fork from above, grease raw egg and send it to the oven.
This cake is pretty big.
You can make it smaller by laying out the layers of the filling once, without repeating.
Very interesting, unusual and delicious.

Olya, can you make puff pastry cakes the size of pancakes? It turns out that the lower and upper korzh- puff pastry, and between them - pancakes with different fillings? Is this a kurnik?)) I just didn’t cook a kurnik. you have to try to do that. love puff pastry. Only after the post we will do it. We also ate different pancakes, we need to take a breather for the body.
Thanks for the delicious recipe!

Thin custard pancakes on kefir

Today I will cook thin kefir custard pancakes - this is one of my favorite recipes. These pancakes have a completely different consistency than pancakes with milk. Carbon dioxide, which is released during the interaction of kefir with soda, loosens the dough, and it becomes porous, airy. And boiling water increases the stickiness of the flour and makes the dough more plastic and pliable. As a result, pancakes are very tasty, soft, tender, easily removed from the pan and do not tear at all. Try to cook them, your family will definitely like these kefir pancakes cooked with boiling water.

Ingredients for the recipe "Thin custard pancakes on kefir":

Kefir (2.5%) - 500 ml
Water - 250 ml
Wheat flour - 320 g
Chicken eggs - 2 pcs
Sugar - 3 tablespoons
Salt - 1 tsp
Soda - 1/2 tsp
Vegetable oil - 4-5 tbsp.

How to cook thin custard pancakes on kefir

First, beat the eggs with sugar and salt until smooth with a whisk. You can use a mixer - this will speed up the whipping process. If the pancakes are with salty filling, put a little less sugar. Pour kefir (I took kefir 2.5% fat) and mix. You can add vanilla or vanilla sugar(for pancakes with sweet stuffing). We pour flour, which must be sifted - this will loosen it and get rid of debris. Thoroughly mix the dough with a whisk until it becomes homogeneous, without lumps. The consistency of the dough is thick, like pancakes, and even a little thicker. Dissolve soda in a glass of boiling water and pour into the dough in a thin stream, stirring quickly. Boiling water increases the stickiness of flour, and the dough becomes more plastic. Pancakes turn over well, do not tear, they can be baked very thin. At first, the dough will be liquid, but after standing and brewing, it will become the right consistency for baking pancakes. If your dough is still too liquid, add a little flour. To do this, separate a little dough (about 1/4 part) into another bowl and put 1-2 tablespoons of flour. Mix well so that there are no lumps, and then combine both parts of the dough. And vice versa, if the dough is thick and the pancakes are thick, dilute it a little with kefir or water and mix. Pour refined vegetable oil into the dough, odorless, so as not to spoil delicate taste pancakes. And let the dough stand for 20 minutes so that the gluten swells. Let's start making pancakes. So that "the first pancake does not turn out to be lumpy" - it is very important to heat the pan well and grease the bottom with a thin layer of vegetable oil using a silicone brush. Pour a portion of the dough, and rotating the pan, quickly and evenly distribute it over the entire surface. We fry on medium heat. Once the bottom side of the pancake is browned, use a spatula to turn the pancake over and fry the other side. They can be baked simultaneously in two pans - it will turn out faster. After the first pancake is fried, we try it, and if necessary, add sugar or salt to taste. Stack the finished pancakes on a plate. From this amount of products, about 15 pancakes are obtained (I have a frying pan with a diameter of 20 cm). These are such openwork, ruddy pancakes turned out. They do not even need to be lubricated with butter, they are very tasty, tender, soft and without additives. Pancakes can be served with sour cream, honey, jam, or filled with whatever filling, salty or sweet, you like.

Bon appetit everyone!

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The recipe for thin pancakes on kefir

Kefir, unlike milk, gives pancake dough special porous structure. Thin pancakes on kefir are more appetizing, tender and airy. Everyone can choose a recipe to their liking.

This recipe for making pancakes requires a minimum amount of products and time. Even a beginner in the culinary business will master it. The bread is soft, thin and very tasty.

Kefir of any fat content - 550 ml;
wheat flour - 380 g;
chicken eggs - 2 pieces;
sugar - 25 g;
salt - 6 g.

Rub eggs with sugar. Add 400 ml of kefir and mix until the mass is homogeneous.
Sift the flour and slowly add it to the mixture. At the same time, stir without interruption.
Dilute the dough with the remaining kefir, add salt.
Heat up the pan. While pouring the dough with a ladle, quickly rotate the pan, all the while holding it at a slight inclination, so that the mass spreads evenly over the surface. Fry each side of the pancake until golden brown (usually it takes 2 minutes for both sides to be completely browned).
You can flip the pancake to the other side, and you can also remove it with a special spatula or a thin knife.

These pancakes are perfect for breakfast and holiday dinners. They can wrap various sweet fillings. It is delicious to eat them with sour cream or liquid honey.

Kefir 2.5% fat - 120 ml;
water - 75 ml;
wheat flour - 140 g;
eggs - 3 pieces;
butter - 44 g;
sugar - 75 g;
salt - 4 g.

Mix the sifted flour with sugar and salt. Combine water with kefir and pour into dry mixture.
Beat the eggs into the dough. Using a whisk, mix well.
Melt the butter in a water bath and combine it with the rest of the ingredients. Stir.

Recipe for lungs and air pancakes will please anyone, even the pickiest gourmet.

For their baking, the usual set of products is used. The secret of their preparation is simple: soda is included in the recipe, which reacts with the acid that kefir contains. As a result, bubbles of carbon dioxide are released, making the dough porous.

Kefir 3.5% fat - 600 ml;
milk - 300 ml
soda - 4 g;
wheat flour - 440 g;
eggs - 3 pieces;
vegetable oil - 30 ml;
sugar - 22 g;
salt - 4 g.

Heat kefir and milk until warm.
Whisk the eggs with a whisk.
Add soda to kefir and combine with half of the milk.
Mix the kefir mixture, eggs, salt and sugar. You should get a homogeneous mass.
Add flour carefully. It should be poured in a thin stream, stirring constantly.
Thin the dough with the remaining volume of milk. Finishing the process, pour in vegetable oil.
Bake thin pancakes in the usual way.

The recipe with the addition of cognac allows you to make thin pancakes on kefir more tender and fragrant.

Such a treat is appropriate to serve on the most sophisticated table.

Kefir of any fat content - 1000 ml;
eggs - 2 pieces;
wheat flour - 500 g;
cognac - 120 ml;
granulated sugar - 80 g;
vanillin - 3 g;
salt - 4 g;
soda - 3 g.

Warm up the kefir a little. Beat eggs into it, add salt and sugar. Stir until smooth using a whisk.
Put vanillin and soda in kefir. Whisking constantly, carefully add the flour until the consistency of thick sour cream is achieved. Break up any lumps with a whisk.
At the end, add cognac to the dough and start baking. You can diversify the recipe by adding cinnamon or other suitable spices.
Fry pancakes until golden on both sides.

The recipe for this baking requires additional time, but the result will not leave anyone indifferent. It turns out very thin pancakes, in which you can put the red caviar filling, turning them into an original holiday treat.

Kefir of any fat content - 125 ml;
Cream 10% - 115 ml;
egg - 1 piece;
wheat flour - 190 g;
lemon juice - 3 ml;
granulated sugar - 12 g;
sunflower oil - 10 ml;
butter - 50 g;
salt - 4 g;
soda - 3 g.

Separate the protein from the yolk. Whisk the protein with sugar with a whisk or mixer. Mix the resulting air mass with the yolk and cream.
Add soda to the egg mixture, after extinguishing it with lemon juice.
Pour in warmed kefir. Gradually add flour, breaking up any lumps. Add salt.
Stir the dough. You should get a composition that looks like sour cream.
Melt 1/2 of the cooked butter and pour into the batter. The remaining amount will lubricate the finished pancakes.
Bake thin pancakes, lightly greasing the pan with vegetable oil.

"Custard"

This recipe differs from the previous cooking technology. Custard pancakes They turn out very beautiful, so they are suitable for a festive table.

Kefir of any fat content - 200 ml;
boiling water - 120 ml;
soda - 2 g;
wheat flour - 230 g;
egg - 1 piece;
vegetable oil - 15 ml;
sugar - 44 g;
salt - 3 g.

Mix dry ingredients: flour, salt, sugar.
Whip the fermented milk drink with the egg.
Combine kefir mass and flour. Beat with a whisk until the composition becomes homogeneous.
Pour soda into boiling water. Add water to the dough, mix and leave at room conditions for 5 minutes.
At the end, pour oil into the dough.
Bake pancakes in the usual way.

Only fresh eggs should be used in pancakes. To make the pastries more airy, they must be beaten with a whisk before mixing with other ingredients. Remove the eggs from the refrigerator in advance: they should be at room temperature.

The flour should definitely be sifted: this helps to saturate the dough with oxygen, which makes the pancakes more porous. This should be done immediately before cooking. It is very important to use fresh flour. Stale ones lose their properties, which is why pancakes can stick to the pan.

In the process of making pancakes on kefir, soda must be added to the dough before the flour, and the oil should be added last.

Including highly carbonated mineral water, you can enhance the properties fermented milk drink and achieve greater delicacy of pancakes.

Add sugar and salt strictly according to the recipe. Excessive amount of salt does not allow the pancake to fry well enough: the pastry turns out pale. Hard pancakes are baked from too sweet dough.

It is better to dilute salt and granulated sugar in advance in a minimum amount of boiled water, and then, filtering through a sieve, add to kefir dough.

The higher the fat content of kefir, the more magnificent pancakes will turn out.

If the pancakes are too dense or thick, the dough must be diluted with a small amount of warm kefir or boiled water.

Thin pancakes on kefir need to be baked in a dry frying pan. You can only grease it a little with vegetable oil, using a slice for this. raw carrots, potatoes or a piece of gauze.

The best pan for baking thin pancakes is cast iron. To speed up the cooking process by 2 times, you can use 2 pans at the same time. If there is no separate pan for pancakes, it should first be cleaned with coarse salt.

If the pancakes in the pan are torn, you need to let the dough stand for a while at room temperature to enhance the interaction of the ingredients. The same problem can occur if the pan is not hot enough.

Have you baked your first pancake? Be sure to try it. So you can understand what is missing in the recipe, and include the missing ingredient in time.

In order for kefir pancakes to remain airy and warm for a long time, after baking they should be placed in a stack on a flat plate, placing on each piece of butter. From above they need to be covered with a thick napkin and a towel.

Pancakes cooked on kefir have a neutral taste. You can supplement any recipe by wrapping the filling in them: cottage cheese, egg, vegetable, fish, salt, meat.

Lush milk pancakes without yeast recipe

Pancake pancake - a ruddy barrel, fried on kefir mixed with butter! It is to him in Russia that fairy tales, ditties, folk festivals and family holidays are dedicated.

Good food - Russian pancakes! Golden and fragrant, they are easy to prepare and can make up a whole menu: salty and dessert, lush and thin, hearty and dietary, with kefir or milk, yeast or custard. Pancakes are loved and cooked in every home - they bring comfort, decorate the table, feed the whole family and never get bored. After all, you can wrap in pancakes almost everything that the refrigerator and fantasy are rich in. And yet, pancakes cannot simply be eaten, they must certainly be “tasted”, as our ancestors did: with “baking” or filling, with melted butter or sour cream, with jam or honey.

In many ways, the taste of pancakes is determined by the dough on which they are mixed. In addition to the popular fermented milk products, pancakes are cooked on beer, soda or orange juice. And yet many experienced housewives prefer kefir. Such pancakes are lighter, airy and openwork. But the “trick” of kefir is that, if desired, pancakes can be baked as thin as paper. It is enough to dilute kefir with water or whey, and the pancake will turn out elegant, but its taste will be dominated by pleasant sourness, which favorably distinguishes kefir pancakes from all others.

TOP 10 kefir pancake recipes

Recipe 1. Thin pancakes on kefir

For 5 servings: 400 ml of kefir, 3 eggs, half a teaspoon of soda and coarse salt, a tablespoon of granulated sugar, 2 tbsp. spoons of sunflower oil, 120-150 g of flour, 100 ml of water.

1. Mix salt, sweet sand and soda together and pour into the eggs, stirred with a whisk.
2. Continuing to stir, pour out the sifted flour. Beat the mass lightly, achieving uniformity. The dough may take more flour than suggested in the recipe - you should be guided by the consistency.
3. When all the lumps are mixed in the dough, pour in kefir diluted with water.
4. The dough should come out with a smooth, uniform texture. After kneading, let it stand for 20 minutes.
5. Heat the pan and grease with oil. The very first fry in a frying pan treated with oil. All subsequent - enough oil added to the dough.
6. Pour a portion of dough into the center with a ladle. Gently tilt the pan to spread the batter evenly over the surface.
7. Put the pancakes on a wide plate, put butter on each.

If the pancakes are not thin enough, you can pour a little more water into the dough.

Recipe 2. Lace pancakes with caramelized apples

Serves 4: 1.5 cups low-fat kefir, 3 eggs, a large spoonful of sugar, 1.5 cups of flour, ¼ teaspoon of salt (without a top), 1/3 teaspoon of soda, 2 tbsp. tablespoons of vegetable oil, a glass of boiling water, 3 apples, 50 g of butter, 2-3 tbsp. tablespoons brown sugar, 1 tbsp. a spoonful of sugar (vanilla), dried fruits, 2-3 tbsp. spoons of brown sugar.

1. Prepare fruits for the filling: remove the skin from apples, cut out the seed box; dried plums and steam the dried apricots with boiling water, rinse and dry.
2. Cut the fruit into straws, transfer to a deep roasting pan with butter, cover with brown sugar. Fry the fruit straws a little, stirring gently. Slicing should keep its shape as much as possible, but have time to soak in sweet syrup.
3. Combine flour with a spoonful of vanilla sugar and a handful of salt and soda.
4. Pour kefir into the eggs, stir, combining the products, and pour into the dry flour mixture. Mix both consistency with a mixer. The dough should be relatively thick.
5. Without stopping beating, pour boiling water into the dough, followed by vegetable oil. If the dough is still too dense, add another 50-100 ml of boiling water.
6. Bake pancakes in a thick-walled pan. Lubricate the hot surface for the first time with oil, pour a portion of the dough in a thin layer. During the frying process, air bubbles that have formed in the dough will create “openwork patterns” from holes.
7. Put ruddy pancakes with holes on a dish. You can wrap caramel fruits in each, or you can simply pour caramel syrup with pieces of fruit on randomly folded pancakes.

Recipe 3. Lush (thick) pancakes on kefir

For 6 pancakes: 3 eggs, 500 ml of kefir (fatty), 3 tbsp. spoons of sugar, 0.5 teaspoons of salt / soda, 1 tbsp. a spoonful of sunflower oil, 2.5 cups of flour.
1. Kefir slightly warm up and stir with eggs, soda, sugar and salt.
2. Pour the mixture into a mixing bowl and mix until smooth. Add oil and mix everything again.
3. Saturate the flour with oxygen through sifting and pour in portions into the dough with continuous stirring. The density of the dough should be similar to the density of sour cream.
4. Lush pancakes are best cooked in a frying pan with a small circumference. Pour oil onto the heated surface of the pan. When it is hot, pour out a sixth of the dough. Slowly spread the mass over the pan in a circular motion, cover with a lid.
5. A sign indicating the need to turn the pancake over is drying edges. After half a minute, when the cake is reddened, transfer the pancake to a plate.

Recipe 4. Custard pancakes on kefir

For 4 servings: 250 ml of kefir (2.5%), 1.5 cups of flour, 2 eggs, 1.5 tbsp. spoons of sugar, 0.5 teaspoons of salt, 1 teaspoon of soda, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of apple cider vinegar (5%), a glass of boiling water.

1. Sprinkle the eggs with sugar, stir with a whisk until light frothy. The amount of sugar is determined by the filling - salty or sweet. Subject to the proportions of the recipe, pancakes will turn out to be universal for any filling.
2. Pour kefir into the egg mass, salt and add oil. Beat the ingredients thoroughly, the oil should combine well with the rest of the products.
3. In the process of mixing, add a little more than a glass of flour (previously sifted). The density of the mass is like pancakes. The degree of density is determined by tightly adhering traces, after holding with a spoon. If curls do not form, add more flour.
5. Pour soda with vinegar, pour the resulting foam into the dough, stir. Leave to stand for five minutes.
6. While waiting for the dough - boil water. Slowly pour boiling water into the dough, combine the liquids with a whisk. The dough will become more liquid, the surface will be covered with small bubbles.
7. Heat the frying pan, grease with oil and pour in a portion of the dough. Shake the pan in a circle, spreading the dough thinly over the surface.
8. Fry the top and bottom sides of the pancake over moderate heat. Turn over when the damp surface becomes perforated, and batter grab. If pancakes are planned with filling, it is not necessary to fry the second side.
9. Ready-made "ruddy suns" pile up on a plate. After each new pancake, cover the stack with a plate so that the pancakes do not cool down quickly and the edges do not dry out.

Recipe 5. Lush, sweet pancakes on kefir

For 3 servings: 0.75 l of kefir, 6 eggs, 15 tbsp. spoons of flour, 50 g (for dough) + 150 g butter (for lubrication), 2 tbsp. spoons of vegetable oil, 6 tbsp. spoons of sugar, 0.5 teaspoons of soda, salt.

1. Knead the egg mass (eggs, sugar and salt) using a mixer.
2. Pour kefir into a homogeneous mixture and immediately add flour. Beat all ingredients until dough texture is smooth.
3. Pour a portion of vegetable oil into a small saucepan and put 50 g of butter. Put the mixture of oils on fire for half a minute, when the butter has completely melted, add soda. The oil mixture will sizzle and foam will form on the surface.
4. Pour foamy butter into pancake dough, mix and start baking.
5. Pour the dough into a hot dry frying pan, when the edges become golden and covered with holes, the pancake can be turned over.
6. fluffy pancake transfer to a plate, brush with oil and sprinkle with sugar.

Recipe 6. Kefir pancakes without eggs with citrus-honey spread

For 5 servings: 200-300 ml of kefir, 2 tbsp. spoons of sugar, ½ teaspoon of soda, 2 cups of flour, salt, sunflower oil.
For spreading: 2 oranges and 2 thin-skinned lemons, 200 g of flower honey, salt.

1. Warm up the kefir a little.
2. Pour the warm liquid into a deep bowl and add soda, stir.
3. Add sugar, salt and stir again.
4. Add flour in stages, in small portions. Knead until a thick thick mass is formed. To make lumps disappear quickly in the dough, you can use a mixer. At the end of the batch, pour in the oil.
5. Pour the dough into a hot, greased pan with a thin layer. As soon as the border starts to brown, turn the pancake over and brown on the other side.

Prepare the spread:

1. Pour brushed citrus fruits cold water, sprinkle with salt and press down with a small weight so that they do not float.
2. Boil over low heat, lower the temperature, boil for 15 minutes.
3. Cool lemons and oranges. Cut into circles and then into small segments. Grind the fruit carefully to preserve the juice as much as possible. If, nevertheless, a lot of juice will stand out, collect it and pour it into honey.
4. Heat honey to a liquid state, add pieces of citrus fruits. Cook, stirring occasionally, 15 minutes.
5. Chill the orange-lemon mixture and serve as a spread or “mince” for pancakes.

Recipe 7. Yeast pancakes on kefir

For 4 servings: 250 g of kefir, 100 ml of boiling water, 2 eggs, 50 ml of vegetable oil, a couple of tbsp. tablespoons of sugar, 1 teaspoon of yeast (dry) ¼ teaspoon of salt, 150 g of flour.

1. On a quiet fire or in microwave oven heat kefir to 30-35 ° C.
2. Pour yeast, salt and granulated sugar into half a serving of flour. Sift the dry mixture, saturating with air.
3. Mix kefir into flour with a whisk, creating a uniform consistency.
4. Pancake yeast dough cover and set aside for half an hour in a 30-35-degree heat.
5. Beat eggs (room temperature) with a whisk. Continuing to knead, sift the remaining flour, combine the components.
6. In egg dough pour pancake batter. Mixing the consistency, add boiling water. Cover the dishes, and again place in a warm place. Do not disturb for another 20 minutes.
7. Heat the pan with oil. AT yeast dough pour in the oil, mix everything again and, scooping up with a ladle, pour it onto the bottom of the pan.
8. Let each side of the pancake brown (about a minute).
9. Form pancakes on a plate in a pile. Cover the plate after each so that the pancakes do not dry out and stay warm longer.

Recipe 8. Pancakes on kefir- curd dough

For 5 servings: 50 g vegetable oil, two cups flour, half a spoon of soda, 100 g medium fat cottage cheese, 2 eggs, 1 liter of kefir, 100 ml of boiling water, 3-4 tbsp. spoons of sugar, salt.

1. Pass the cottage cheese through a sieve with small holes (but you can not grind it so that it is felt in pancakes). AT curd mass put eggs and add sugar. Pour heated kefir into a homogeneous mixture.
2. Combine flour with soda, sift (you can put vanilla to taste).
3. Add dry ingredients in portions to the liquid base. Stir, at the end add oil (vegetable).
4. At the last stage of kneading, pour in steeply brewed boiling water in a thin stream. Knead the dough quickly and thoroughly. After boiling water, it is better to knead the pancake mass for some more time so that the dough gains more air, and the pancakes turn out to be porous and openwork. Ready dough to insist in heat under a napkin for 30 minutes.
5. Fry pancakes on cottage cheese dough in a cast-iron, hot pan (both sides).
6. Pancakes can be flavored with sweet watering, or you can form envelopes with filling from them.

Recipe 9. Kefir pancakes with greens (in boiling water)

For 4 servings: 50 g butter, 1.5 cups kefir, a glass of boiling water, 200 g flour, 2 eggs, 2 tbsp. tablespoons of vegetable oil, 2 teaspoons of sugar, soda, salt, herbs (onion feathers, parsley, dill, etc.)

1. Whisk the eggs a little. Pour kefir into a container, sprinkle with salt and sugar. Stir until the components are combined.
2. Pour the egg-kefir mass with flour. Combine all products into a smooth dough.
3. Throw a pinch of soda into boiling water, dissolve it well in water and quickly pour it into pancake dough.
4. liquid oil cream together with vegetable add to the dough, mix the masses. Give the dough a little time for the action of soda.
5. Chop the greens into neat pieces.
6. Pour a portion of the dough onto the hot surface of the pan, and until it has seized on top, pour the greens.
7. Turn the pancake on the reverse side and brown, making sure that the greens do not burn.

Recipe 10. Original dessert pancakes according to the recipe of Marina Tsvetaeva

The famous Russian poetess had her own recipe for pancakes. It loved to cook them for the inhabitants of the Koktebel dacha of the poet Maximilian Voloshin. These were special pancakes with a caramel crust, due to which they acquired original taste. And the secret of pancakes is in dessert wine. Tsvetaeva always added it to pancake dough.

For 6 servings: 2 tbsp. spoons of granulated sugar, 2 cups flour, 1.2-1.5 liters of kefir (whey), 200 ml of white sweet wine, egg, salt, yeast, soda, 2 tbsp. tablespoons of vegetable oil, 100 g of butter.
For the filling: 100 g walnuts, 100 g almonds, 100 g sweet fresh berries, 200 g of lush cream, 2 tbsp. spoons of sugar.

1. Dissolve sugar, salt, soda in heated kefir. Add the egg and mix thoroughly.
2. Pour wine into the mixture, a large spoonful of oil and add yeast. Stir the mass until the inhomogeneity is eliminated with a whisk or mixer at low speeds. The dough should be thick, so add more flour if needed.
3. On a pancake or cast iron skillet fry the pancakes until appetizing “blush” on only one side.
4. Treat each hot pancake with butter.
5. In a meat grinder or in a blender, grind nuts into large crumbs, add berries. Pour sugar into the nut and berry mass and put whipped cream.
6. Wrap the filling in pancakes, serve chilled, with semi-sweet wine.

Pancakes are a simple dish. But in order for kefir pancakes to turn out to be especially tasty, fragrant, and not “lumpy”, you need to know some secrets:

1. Pancakes on kefir dough are lush or thin. It all depends on the proportions and fat content of kefir. The fatter and thicker the kefir, the more porous and thicker the pancake. But if you dilute it with water, milk or whey, the pancake will turn out thin and tender.

2. To avoid excess fat on ready-made pancakes, greasing a hot pan with a piece will help raw potatoes or half an onion dipped in oil. The onion will be slightly baked and give the pancakes a piquant taste.

3. The first pancake will not become lumpy if the pan is well heated.

4. If thin pancakes are stuffed, then you can fry them only from below.

5. Pancakes are served in several ways:

put on a common plate in a large pile;
fold on portioned plates four times and pour over syrup, honey or sour cream;
fill the pancakes with stuffing and fold them into a tube, an envelope, a bag.

Lush, ruddy pancakes with butter and sour cream! The history of the origin of the dish “in the image and likeness of the Sun itself” is rooted in distant prehistoric times. During this period, the preparation of pancakes has become a special skill, close to art. But, armed with the best recipe and the desire to feed satisfying loved ones, you can cook primordially Russian cooking masterpiece and involve the whole family in this art.

Pancakes on kefir - this is a primordially Russian traditional food- tasty and satisfying. No holiday is complete without them. This dish is perfect as an appetizer various fillings make them even tastier and more nutritious.

There are currently great amount pancake recipes. This article will present the most interesting and delicious detailed description cooking.

Component:

Wheat flour - 1st.
Kefir - 500 ml.
Eggs - 2.
Sugar, salt.
Soda - a pinch.
Vegetable oil - 3 tbsp.

Cooking:

The first step in preparing any flour product This is of course beating eggs with the addition of sugar and salt. It is more convenient to beat with a mixer or blender. If there is neither one nor the other, then an ordinary whisk or fork will do. Whipping with a mixer gives a special splendor to the dough and copes well with lumps.

The second step will be mixing soda and kefir to get the reaction. This will give the pancakes delicacy and splendor. Next, pour kefir with soda into the egg mixture and mix.

The next cooking step will be the introduction of flour. You need to do this in batches. This method will help create minimal amount lumps.

Pour vegetable oil into the resulting dough, which prevents burning and sticking.

Bake in a well-heated skillet. Pour a small amount of dough and spread a small layer over the surface.

Then gently flip with a spatula and cook the other side. A frying pan should be taken with a non-stick coating. Pancakes will not stick on it, and it will be convenient to turn them over.

Almost the most complicated recipe cooking. The peculiarity of this recipe is to be able to turn over without tearing. The right prescription will help prevent breakouts.

Ingredients:

Wheat flour - 1 tbsp.
Kefir (fat content 1%) - 250 ml.
Boiling water - 1 tbsp.
Eggs - 2
Sugar - 3 tablespoons
Salt - a pinch.
Soda - a pinch.
Vegetable oil - 3 tbsp.

Cooking:

Beat eggs with a pinch of salt and 3 tablespoons of sugar with a mixer until fluffy.

We introduce kefir into the resulting mixture. It is very important to take exactly 1% kefir, because. it's less fat. We mix.

It is the turn of adding the main ingredient, which makes pancakes thin with holes - boiling water. It is important to add boiling water correctly. If poured immediately, the dough will curl disproportionately. Therefore, you need to pour in a thin stream, stirring constantly. The dough should foam up.

The next step is flour. You can add all at once, because in hot water flour dissolves without the formation of lumps.

Pour soda and sunflower oil. The less soda you put in, the smaller the holes will be.

The dough, in the end, should turn out to be very liquid. We heat the pan, grease the surface with a couple of drops of oil. The dough should be taken no more than 2/3 of the usual ladle. Fry for 2 minutes each side.

Products:

Flour - 400g.
Eggs - 4
Kefir - 250 ml.
Boiling water - 200 ml.
Sugar - 70g.
soda, salt
Vegetable oil - 2 tbsp.

Recipe:

The first step in cooking is beaten eggs with a little salt in a fluffy mass for 3 minutes.

The most important step is the introduction of boiling water into the egg liquid. The process requires accuracy, pour in a thin stream, stirring constantly.

Add kefir to the resulting liquid, mix.

The next step will be the introduction of bulk ingredients: flour, salt and sugar. Stir thoroughly until all lumps are completely dissolved.

Bake in a hot pan on all sides. If you are concerned about the question: do not the eggs curl from boiling water, then I can safely assure you that this will not happen. The infusion of boiling water is carried out very slowly, then the eggs do not have time to curl.

What will be required:

Wheat flour. - 300g.
Kefir - 250 ml.
Water - 250 ml.
Eggs - 2
Salt - 1/3 tsp
Sugar - 3 tablespoons
Vegetable oil - 1 tbsp.
Vinegar - 1 tsp
Drain oil - 50 g.

Let's start cooking and frying pancakes on kefir:

First, add sugar and salt to broken eggs, mix thoroughly with a mixer or blender.

We also introduce kefir and heated water there. We achieve a homogeneous state of the liquid.

Pour the flour in small portions, stirring occasionally so that no lumps remain. Pour in vegetable oil.

The last cooking step is to extinguish the soda with vinegar. Mix again thoroughly.

Put the oiled pan on the fire. Fry pancakes until golden brown on both sides.

It is most convenient to remove and turn over with a spatula. Remove the pancake to a serving dish and place a piece of butter on top. You need to do this every time.

Pancakes turn out lush and tasty, an excellent meal for the bright Maslenitsa holiday.

Pancakes on kefir and milk - recipe number 1 for Shrovetide

On kefir, and even with milk - this is an excellent combination and perfect recipe. Pancakes are thin and textured. Ideal for wrapping, and serving with sour cream or jam.

You will need:

Wheat flour - 1 tbsp.
Kefir - 250 ml.
Milk - 250 ml.
Eggs - 2
Salt - a pinch
Sugar - 3 tablespoons
Vegetable oil - 2 tbsp.
Soda - a pinch.

Cooking method:

Crack eggs into a mixing bowl and sprinkle with salt and sugar.

Pour milk and mix until smooth. Vanillin will give a special flavor.

It is desirable to sift the flour. Pour the flour into the resulting liquid and extinguish the soda with vinegar.

The dough will be thick, don't worry. Thinning thick dough the right amount kefir. This process is necessary to prevent the formation of lumps.

At the last stage, pour vegetable oil.

Heat up a frying pan and pour in the dough in small portions. Fry until golden brown at both sides. Avoiding thick pancakes will help the correct amount of poured dough.

You can serve with sour cream, condensed milk or jam.

Component:

Wheat flour - 2 tbsp.
Kefir - 500 ml.
Eggs - 4
Sugar - 3 tablespoons
Salt - a pinch.
Soda - half tsp
Boiling water - 200 ml.
Vegetable oil - 3 tbsp.

Recipe:

Mix the following ingredients: eggs with sugar and salt until smooth. Do not beat, just mix well.

We start kneading the dough. Divide the flour with kefir into approximately 3-4 parts and knead the dough in three passes. With this technology, the dough is obtained without lumps. This process enriches with oxygen and gives a special taste.

It's time for the boil. It must be mixed with soda and injected slowly, in a trickle into our dough.

Pour vegetable oil. Once again, carefully knead everything and set to rest for about 30 minutes.

The pan is heated to the state of shooting oil. To enhance the taste, our grandmothers greased the pan with lard, and pancakes acquired a special taste.

Openwork and lace pancakes on kefir - just for Shrovetide

Component:

Wheat flour - 150g.

Kefir 1% - 500ml.
Eggs - 2
Sugar - 2.5 tbsp.
Salt - a pinch
Soda - 1 tsp
Vinegar - 2 tbsp.

Cooking:

Before starting cooking, kefir must be heated to better dissolve the flour. The main thing is not to overdo it, otherwise the kefir will curdle.

Add salt and sugar to warm kefir, stir well until the granules are completely dissolved.

Whisk the eggs with a whisk and pour into warm kefir.

Be sure to sift the flour and introduce parts into the liquid, while observing the consistency.

If it seemed to you that the dough is thick, do not rush to dilute with liquid. After adding soda slaked with vinegar, the dough will become airy, fluffy and more liquid.

Pour vegetable oil and mix well. Let it rest for about 15 minutes.

Fry on both sides in a well-heated skillet. The dough in the pan is covered with bubbles, which, when bursting, form holes of different sizes, which gives the appearance of a lace pattern.

Video: Pancakes with cottage cheese as in childhood

AT traditional recipe you need to observe the proportion: for 1 tbsp. flour you need to take 2 tbsp. kefir.

Be sure to sift the flour. This process saturates the flour particles with oxygen. This makes the dough lighter.

The proportion also exists when mixing eggs and flour: for 1 tbsp. flour should account for 1 egg. If you want pancakes with filling, then you should add more eggs, because. This will give density to the dough, and the pancakes will not tear when twisting.

In no case should you dump all the ingredients into one dish at once. This will lead to education a large number lumps. It is necessary to mix loose and liquid components separately.

Adding sugar to pancakes will give a special flavor, even if you are planning a meat filling.

For spring rolls, it is enough to fry them on one side. When wrapping, the uncooked side should be on top. Then fry wrapped.

Openwork and holes will give the addition of boiling water to the dough.

Wipe down the pan before frying a new pancake. This will remove the residue from the past and oil the pan, which will improve lagging behind the pan.

To determine the degree of roasting - just look at its edge. If it has acquired a golden hue, then the pancake is ready.

The most important rule is that the pan should be well heated. Otherwise it will stick to the pan.

To keep the pancakes warm, you can cover with a clean towel, this will keep them hot until the start of the meal.

You need to put it on a plate of a suitable diameter. In the event that you have pancakes with butter, then it is able to drain past the plate.

There are many ways to serve pancakes: they can be folded into triangles, halves or rolled into a tube.

Well, my dear gourmets and sweet tooth, now you know everything. best recipes pancakes - it's time to get ready for the Wide Maslenitsa! How I love these winter farewells! Merry festivities and an abundance of food!

If you liked these tips, do not be stingy, put a class and share with your friends.

Even if you carefully measure the amount of products, use the same recipe and follow the recommendations, it’s still homemade pancakes each time will differ in taste and thickness. Factors affecting final result, enough. Flour of different quality, kefir of different fat content, different pans, and we make the fire either weaker or stronger. But it is impossible to completely spoil it, because there is always the opportunity to correct the dough - add flour or liquid, sugar. They baked the first pancake (by the way, it does not always turn out to be unsuccessful) - taste it, and while the pancake is baking, you will have the opportunity to observe how the dough behaves and make adjustments.

Thin pancakes on kefir - recipe.

A glass of kefir (fat content 2.5%)

Wheat flour (regular, not pancake)

1-2 tbsp. l. Sahara

A pinch of salt

Half a teaspoon of soda (quench with vinegar)

Vegetable oil (refined) for frying pancakes

Whisk the eggs in a bowl with a pinch of salt and sugar. The amount of sugar that needs to be added to the dough depends on the further use of the pancakes. If you are making pancakes for stuffing, then put 1 tbsp of sugar. l. If the pancakes are with a sweet filling (cottage cheese or apples), or if you cook them like independent dish then you can add more sugar.

Pour in warm kefir (room temperature). Mix until a homogeneous consistency.

We start adding flour. You can immediately pour a glass and immediately stir the dough with a whisk or mixer.

Now look at the density of the dough. In order for the pancakes to turn out thin, the dough must be watery, pour freely from a spoon. Let's add slaked soda. However, thin pancakes can be baked without the addition of soda, they will turn out to be more tender and soft. But not everyone likes wet pancakes, besides, if soda is not added, then pancakes will turn out without holes.

Let the dough stand for 20 minutes and start baking pancakes. Before pouring the first ladle of dough into the pan, pour a couple of tablespoons of vegetable oil into the dough and stir. Heat the pan well, grease with oil. Dial a little dough (about half a ladle), pour into the pan. Shake it, twist it to the sides - the dough should disperse all over the bottom. Fry the pancake on one side.

Carefully flip over and fry the other side.

Finished thin pancakes stack them on a plate, and so that they do not cool down, cover them with a bowl.