What are pancakes? This is a delicious dish of Russian, Ukrainian and Belarusian cuisines, which is fragrant fried flatbreads with a crispy crust and tender pulp inside. They are so firmly embedded 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 of the versions of the origin of the name of the pancakes is the root "oleum", which means "butter". Initially, the name implied the method of preparation - frying in oil, and the composition of the dough itself was varied. For example, potato pancakes (pancakes), millet, semolina, vegetable, etc. Pancakes are usually made from a batter based on eggs and flour with the addition of water, milk or dairy products. 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 with kefir? It is advisable to take flour of the highest grade: it contains the most gluten, which makes the baked goods airy. You also need a little baking soda or baking powder to make the dough rise when baked. An egg acts as a binding component, which gives the baked goods additional splendor and softness. It is recommended to spread the pancake dough in hot oil, where you need to fry it on both sides until tender.

For many, pancakes are associated with comfort, a house in the village and a caring grandmother. So such cooking is not only a feast for the belly, 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. I have pancakes with thick apple jam in the photo. In combination with such a preparation, homemade pancakes with kefir and soda will become a favorite dessert. Households will not come off their plates until they have eaten everything.

The most delicious pancakes are those that melt in your mouth. They do not feel the taste of soda, there is no excess flour, but they have a crispy crust and a yellowish tan from a frying pan. Sunny, round and moderately fluffy pancakes, slightly sweet and insanely tender inside - this is what you can cook according to this recipe. But strictly following the recipe in the preparation of the most delicate pastries in a pan is not enough, since 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 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 is to be in a 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 beat with a whisk until the mass starts 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 the finished dish. Therefore, if the soda has 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 the egg, sugar, salt, vanilla.

Tip: First, break the egg into a separate bowl and see if it is spoiled. If you accidentally break an expired egg with the rest of the ingredients, you can ruin 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, swim in - it's better not to risk it.

3. Beat everything quickly with a whisk to make the dough more fluffy. Make sure that the bubbles do not go away.

4. Sift the flour through a strainer and mix immediately. Sifting is a must for making a fluffy and tender dough. Flour is saturated with oxygen and cleared of dried and stuck together lumps.

5. The pancake dough needs to be felt. You may need a little more flour or a little less. If the dough is very liquid, then the pancakes will turn out to be thin and not airy. If you interrupt the dough with flour, then the pastries will turn out to be dryish, although they 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). The pancakes are the softest and lightest. If you add another 0.5 cups of flour to the recipe, then you get more fluffy pancakes. For them, the dough will be a little thicker, it is better to collect on a spoon, in consistency 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 over medium-high heat and 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, burn out and spoil the taste of the dish.

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

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

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

9. When the pancakes are baked 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 eat out and the pancakes will blur. If you see that the pancakes are starting to burn from below, but they have not yet baked to the middle, then the fire is set stronger than necessary. In this case, you can briefly cover the pan with a lid so that the dough sets faster. It won't spoil the crisp. If the pancakes start to burn right away, then the pan was not heated well or the coating is of poor quality.

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

11. On the end you can see how the pancakes are fried. The dough should set and not runny in the middle.

12. The pancakes turned out to be delicious, you just lick your fingers! One minus - fatty, you can't eat much without harm to the figure. I share a secret: we spread the pancakes on a paper towel so that the excess oil is absorbed. This simple measure will make them less nutritious and more delicious. Delicate pancakes on kefir are ready. Bon Appetit!

No matter how many pancake recipes there are, you can still find a unique one that has never been tried. Shrovetide is just the right occasion for this. You can stand at the stove and, without fear of wasting time (since it takes a little time to make pancakes), choose a recipe that has never been used before and get down to business. The result is well-fed and contented household members, surprised and grateful colleagues (if you bake enough to be enough for them), a proud and joyful hostess.

So, today we are preparing lush pancakes on kefir. There are many recipes, we choose to your taste.

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Ingredients:

• Kefir - 0.5 liters.
• Sugar - 2 tablespoons (if you like it sweeter - you can add another one).
• Egg - 1 piece.
• Salt is on the tip of the knife.
• Soda - 0.5 teaspoon.
• Flour - 2.5-3 cups. Flour differs from all manufacturers, so it may take more or less, depending on its friability.

Recipe:

So that kefir
the pancakes turned out to be beautiful and lush, you need to know a few secrets.

The first secret. The kefir we use should be a little warm. They took it out of the refrigerator and warmed it up a little in the microwave or near the radiator.

Quick pancakes for breakfast

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Ingredients:

• Kefir - 250 ml.
• Flour - 1 glass.
• Sugar - 2 tablespoons.
• Soda - 1 teaspoon.
• Salt is on the tip of the knife.
• Egg - 1 piece.

Recipe:

Usually at
cooking dough for pancakes with kefir does not require speed, except for those cases when you need to have time to cook breakfast, feed the family and get ready for work for the hostess herself. This is where the recipe for light pancakes and a helper friend in the kitchen - a mixer - come to the rescue.

1. The dough for pancakes with kefir is almost always kneaded according to the same scheme, but this time, when you need to make the dish very quickly, we extinguish the soda with kefir, and add all the other components to it.
2. We mix everything, for speed we use a mixer, all the same the dough is not very thick.
3. Pour the dough into a hot pan, into the heated oil with a ladle or a deep spoon, turn it over almost immediately (you need to fry the pancakes quickly, as they turn out to be thin and airy).

The recipe is good not only for breakfast, but also for the arrival of unexpected guests.

Kefir pancakes with eggs and vanilla

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Ingredients:

• Kefir - 0.5 liters.
• Egg - 2 pieces.
• A pinch of salt.
• Soda - 1 tsp
• Two glasses of flour.
• Vanilla sugar - 3 tbsp spoons.

Recipe:

Flavored vanilla sugar can be made on your own and will be much more flavorful than factory-made and store-bought bags. You need to take two long vanilla pods per kilogram of sand (vanilla in pods is now often sold in supermarkets). Cut the vanilla into small pieces, cover with sugar, stir in a glass or ceramic container, close tightly with a lid and forget about the mixture for 3-4 weeks. After that, it can be used in any baked goods and our favorite pancakes.

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Ingredients:

• Kefir - 0.5 cups.
• Egg - 2 pieces.
• Sugar - 1 tablespoon.
• Soda - 1 teaspoon.
• Flour - 0.5 cups.
• Two bananas.
• Oatmeal - 1 cup
• Blackberries - 0.5 cups.

Recipe:

Try to make a dough for fluffy pancakes with an unusual component - oatmeal, they will give the baked goods a delicate texture!

1. Pour oatmeal with kefir, let it brew for 30 minutes.
2. Add eggs with sugar.
3. Chop the bananas finely or whisk them in mashed potatoes - whichever you prefer. Add to the dough, followed by flour, and depending on how the flakes have swollen, we decide whether more flour is needed. The consistency of the dough resembles thick sour cream.
4. Wash the blackberry, dry it, gently add to the mixture and stir
5. Bake on both sides in a hot frying pan.

With bananas, the pancakes will turn out to be airy, and the blackberries will add unusual sourness to them. Even sour cream is not needed for such baked crumpets, they themselves turn out to be juicy and satisfying. Ladies counting calories are unlikely to be tempted by this recipe, but for kids you can't imagine better!

Fritters with apples "Apple crumpets"

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Ingredients:

Recipe:

1. Heat the kefir, add sugar and salt to it, mix.
2. We also add flour, and then soda to the prepared mixture.
3. Mix everything together with a whisk or spoon, so that the dough becomes thick.
4. Peeled apples, rub on a coarse grater, send to the dough.
5. We leave alone everything that we have prepared for half an hour. You can't mix anything else!
6. On a hot frying pan, gently spread the pieces of apple dough with a spoon and fry on both sides.
7. Before serving, dip the slightly cooled pancakes in powdered sugar so that they look like donuts.

Tip: you can not grate the apples, but cut them into thin slices, also without the peel. But then it is better not to add them to the dough, but to spread them in a frying pan, fry a little in oil, pour over the dough. This way we can be sure that the apples are not left raw.

Kefir pancakes with apples - video

Delicate pancakes with blueberries "Summer Dreams"

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Ingredients:

• Kefir - 200 ml.
• One egg.
• Sugar - 2 tablespoons.
• Salt to taste (a pinch, but you may not add).
• Soda - 1 tsp
• Flour - 1 glass.
• Blueberries - 100 grams (fresh or frozen)

Recipe:

1. This recipe differs in that we add soda to kefir, let it go out for about 20 minutes.
2. Beat salt, sugar and eggs together.
3. We connect kefir and egg mass with each other.
4. Add flour gradually, mix.
5. Defrost the berries, drain off excess water and add them to the dough.
6. Fry pancakes over low heat, but the oil should always be hot.

Sour cream sauce is suitable for blueberry pancakes, with their extraordinary sourness. It is made from fresh sour cream mixed with powdered sugar and vanilla.

For a small jar of sour cream - about 50 g of powdered sugar and a pinch of vanillin for flavor.

It is best to preheat the sour cream by adding the rest of the ingredients to it, but you can mix everything cold - it will also be delicious. After all, lush delicious pancakes are the main ones in this recipe!

Lush pancakes with cottage cheese

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Composition:

• One glass of kefir.
• Two eggs.
• Sugar - half a glass.
• Salt - 1 pinch
• Soda - 1 teaspoon.
• Flour - about 2 cups.
• Cottage cheese - 250 grams.

Recipe:

1. The best pancakes are made with warm kefir, so we heat it up.
2. Beat with a mixer until the egg mass is homogeneous with sugar and salt, add kefir.
3. We first wipe the cottage cheese through a sieve or also beat it with a mixer, so that the curd mass becomes more airy and light.
4. Add flour and soda to the curd, mix.
5. We also carefully combine the egg and curd-flour mixture.

   To make the pancakes with cottage cheese even more interesting, you can add cinnamon or vanillin to the dough.

6. We heat the vegetable oil, fry the pancakes on both sides.

Serve with fresh chilled sour cream. For beauty and an unusual taste, rub the zest of lemon or orange into a cup of sour cream - both taste, aroma, and beauty are guaranteed to our dish!

Yeast-free pancakes with baking powder, grandma's recipe

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Ingredients:

Recipe:

1. Add hot ghee to warm kefir.
2. While stirring, slightly cool the mixture, add the egg (it is imperative to stir so that the egg is not boiled).
3. Prepare flour separately (it needs to be sieved), add soda, salt and baking powder.
4. Combine the flour mixture and kefir very carefully. It is important that the dough does not become "heavy" from unnecessary stirring, even if it does not become smooth and uniform in appearance, it will reach its maturity already in the pan.
5. Considering that oil is added to the dough, you can fry in a dry frying pan. And if you run a little over the pan with an oil brush, it's even better.

Ingredients:

• Kefir - 0.5 liters.
• Egg - 4 pieces.
• Salt and soda - half a teaspoon each.
• Butter (pre-melt) - two tablespoons.
• Wheat flour - 3 cups
• Sugar - 3 teaspoons.

Recipe:

1. First, beat the eggs with sugar in an enamel saucepan, add salt.
2. Pour kefir into this mixture and set everything to warm on a slow fire.
3. So that the eggs do not curl up, the mixture is constantly mixed.
4. After heating (the dough should not be too hot!) Add flour and soda, mix.

   If you notice flakes in the mixture while stirring, do not worry, this is from boiled kefir.

5. We set the bowl aside for 15–20 minutes, wait for air bubbles to appear on the surface of the dough. Have you appeared? You can fry.

It is not difficult to bake lush pancakes, it is important that the dough is thick and does not drip from the spoon, but slowly rolls into the pan.

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Ingredients:

Recipe:

1. Add soda to warm warmed-up kefir, stir, set aside and work with yeast.
2. Yeast, as for any dough dough, is diluted in warm water. Add sugar (a teaspoon) and wait for the dough to come up.
3. After the yeast has started playing, pour in kefir with soda.
4. Add the remaining sugar, flour - until the consistency of sour cream. We leave in a warm place for an hour. If all the ingredients are fresh, then the dough can come up in less than an hour.
5. After the dough has risen (increased in size by about 2 times), do not stir - this is not for pies! Fry in a hot frying pan, lightly greasing it with oil.

Sweet pancakes with raisins

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Ingredients:

• Kefir - a glass of 200 grams.
• 1 egg.
• Salt - a quarter teaspoon.
• Soda - 1 pinch.
• Flour - about 2 cups
• Sugar - two to three tablespoons.
• Raisins - 1/2 cup

Recipe:

It may happen that one of the family members does not like raisins (there are some!), In order to take into account the interests of everyone, you can use the following advice.

We make pancakes according to this recipe, but without raisins, and then those who wish to pour their portions with sweet sauce with it. We prepare it like this: in milk sauce (add sugar, butter, a little flour in a saucepan to milk, mix everything, boil for about three minutes), add pure sorted raisins, vanilla sugar, boil all this for a couple of minutes, then cool.

Kefir pancakes with apple baked

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Ingredients:

Recipe:

1. We warm up the kefir a little, dissolve the sugar, salt in it, break the egg there.
2. Mix the baking powder with sifted flour.
3. Slowly pour the flour mixture into the kefir. As a result, you should get a dough with a consistency like thick sour cream.
4. Let the dough stand for about 15-30 minutes.

   While the dough is infused, peel the apples and cut them into thin slices.

5. We heat the pan, pour a little vegetable oil.
6. We start frying: put the dough in the pan, as always on any pancakes, dip the apple slice in sugar and cover each piece of dough. Then we turn the pancake over to the other side and wait for the apple to bake.
7. We serve such pancakes with black currant sauce, blueberries or just sour jam.

Fritters with apples on kefir - video

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Composition:

• A glass of kefir.
• Flour - 200 grams.
• Green onions - 100 grams.
• Egg - 1 piece plus 1 yolk for a beautiful color (you can not add the yolk).
• Soda and salt - half a teaspoon each.
• Oil for greasing the pan.

Recipe:

1. Add soda to kefir, mix and set aside.
2. Finely chop the green onion.
3. Stir flour, salt, egg.
4. Combine onion, kefir and flour mixture.
5. Bake on both sides in a hot, but not hot, frying pan.

It is absolutely useful to add dill or parsley to the dough.

The pancakes are similar to grandma's onion patties, which are usually made in early spring, before the ingredients for the other filling are ripe in the garden.

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Composition:

• Kefir - 250 ml.
• Oatmeal and corn flour - 120 grams each (all together - a glass).
• Honey - about two tablespoons, if you are allergic to it, replace it with sugar.
• Vegetable oil (in the dough) a quarter cup, less as possible.
• Soda and salt - a pinch.
• Pumpkin - 700 grams.
• Frying oil.

1. Rub the peeled pumpkin on a grater - the smaller the better.
2. Add flour, eggs, honey, spices to the pumpkin mixture.
3. At the very end - oil, best of all olive.
4. Stir, bake in a dry frying pan (so that it is useful in everything).
5. Serve with low-fat sour cream.

Pancakes with savory filling "Pies"

Composition:

Recipe:

The trick is to treat these pancakes hot when they are most delicious. It is generally not customary to serve cooled pancakes, and even after heating they will lose their taste, aroma and crunchiness.

Broccoli Fritters

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Ingredients:

• Kefir - half a glass.
• Milk - one glass.
• Wheat flour - eight tablespoons.
• Egg - three pieces.
• Salt and pepper - a little.
• Broccoli - about 300 grams

Recipe:

A wonderful recipe for all modern dieters. Broccoli cabbage has recently been increasingly appearing in our kitchens, it contains vitamins C, A, group B, PP, antioxidants, which is important and beneficial to the body.

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The composition of the dish:

• Medium potatoes - 3 tubers.
• One small vegetable marrow.
• Kefir is half a regular glass.

• One processed cheese.
• Wheat flour - 8 tablespoons.
• One egg.
• You can add salt and pepper.

Cooking sequence:

1. Grate potatoes, zucchini and cheese on a coarse grater.
2. Add salt, egg, kefir and flour (it may take more flour, let the dough not be liquid).
3. Mix everything and fry in oil on both sides over low heat, so that the crusts are golden.

Such pancakes are a bit like pancakes or vegetable cutlets, but the combination of kefir with flour leaves no doubt that these are pancakes.

Now you know how to make fluffy pancakes - unusual, yeast-free and yeast-free, sweet and bland, with apples, bananas, cottage cheese and even broccoli.

(2 votes, average: 5,00 out of 5)

How you want to be a little lazy on gloomy rainy days: wake up late in the morning, do not rush anywhere, eagerly tinker with the dough to bake a hill of ruddy, fluffy and tender pancakes for your family. When the weather outside the window does not please with the sun, surrender to the network of home comfort!

Today I will tell you how to cook fluffy pancakes on kefir, a step-by-step recipe, with a photo, as you like. And he's just a bomb! Since I learned this recipe, I bake only such, all the rest have been forgotten as unnecessary.

Lush pancakes (for 10-12 pieces):

• Wheat flour - 150 g
• Sour kefir (three days old) - 200 ml. Can be replaced with curdled milk, natural yogurt
• Chicken egg - 1 pc.
• Melted butter - 25-30 g (about 2 tbsp. L.)
• Granulated sugar - 2 tbsp. l.
• Salt - a pinch
• Baking soda - 1/2 tsp.
• Baking powder - 1 tsp.
• Vanilla extract (optional) - 1 tsp
• Vegetable oil for frying

How to make delicious and fluffy pancakes:

We break 1 chicken egg into a bowl (I have a large one, category CO). We fall asleep 2 tbsp. tablespoons of sugar. Stir.

Add 200 ml of sour kefir. If kefir is fresh, with today's production date, let it brew. The next day it can be called average in strength, and on the third day, kefir will be ideal for making fluffy pancakes. The content of lactic acid bacteria in it is large, they will raise the dough. Such sour kefir is called strong.

If you can't stand it, you can cook pancakes with both low and medium kefir. But promise me, please, that someday you will also bake on strong kefir 3 days old (or more). The difference will be felt!

Sour buttermilk, sour whey, natural yogurt or yogurt can serve as a substitute for kefir.

How to make curdled milk: leave the milk warm for 8-10 hours, then bring to the desired acid in the refrigerator (3-5 hours). This "special operation" is called samokvass.

So 200 ml. Pour kefir into a stirred egg with sugar. Kefir should be warm, but not hot! You can warm it up on the stove (avoiding boiling) or in the microwave in short pulses of 20 seconds, pulling it out and stirring it for a more uniform heating.

If you dip your finger in kefir, it should be pleasantly hot, but not scalding (eggs can curl in hot kefir).

Melt butter (2 tablespoons) and cool down to 50 C and less. You do not need to heat the oil, but add well softened.

In this recipe, you can replace butter with odorless vegetable oil, but with butter, the taste is more delicate.

If you would like to add vanilla extract to the dough, do it now, immediately after the butter.

Mix all dry ingredients in a separate bowl. There will be flour (150 g), baking powder (1 teaspoon), soda (0.5 teaspoon), salt (1/8 teaspoon, pinch). First we sift everything, then we take a spatula / whisk in our hands and begin to stir.

Do you want lush pancakes to taste like soda? No. And the situation when one pancake rises, and the other is thin and flat? I’m sure you don’t want to. This means that patiently mix all the dry ingredients: the more evenly the baking soda and baking powder combine with the flour, the smoother the dough will be. Stir it up? Fine. Kefir pancakes will definitely turn out lush and beautiful.

Combine dry and liquid ingredients together. But stir very carefully! Literally, there is no need to achieve complete homogeneity in order for all the components to combine with each other!

I believe that this is the main difference between the recipe and all the others. Do you remember the expression "pancake dough"? Loose dough with small lumps? Now look at the photo, what kind of pancake dough should turn out this time. Also with lumps, but much thicker than usual. The consistency of the dough is stringy, the lumps are large. Dough with such a structure will never spread in the pan (it is too thick for this). At the same time, the dough looks tender and fluffy, not heavy at all.

After mixing, cover the bowl with cling film or cover with a towel. Place in a warm, draft-free place for 20-30 minutes.

What happens at this time? Baking soda and baking powder react with kefir (curdled milk), resulting in the release of carbon dioxide. He breaks the lumps of flour literally from the inside.

Thus, the magic bubbles make the pancake dough loose and fluffy.

If you raise the dough on a spoon, it slowly creeps down from it. Once you've got this consistency, everything is going according to plan.

Meanwhile, pour vegetable oil into the pan (choose with a lid and preferably a thick bottom) for frying.

I use this mold to make the pancakes an even round shape. But, of course, it is not at all necessary to resort to it.

To lay out the thick dough, we need a glass of warm water and a spoon. Before pouring the dough, dip the spoon in water, then pour the dough and put it in the heated oil. For a pancake as large as mine, you will need a few tablespoons (2-3) per serving.

Fry for 1-1.5 minutes until golden brown from the bottom, then cover with a lid and reduce heat.

For small pancakes that don't use a mold, I use a full (heaped) spoonful of dough. It doesn't matter what form of pancakes you fry, be sure to wait for the ruddy bottom. Then turn over and cover (reduce heat to low).

Simmer the pancakes under the lid for another 2 minutes so that they are thoroughly baked. As for the lid, there are two ways. You can leave it off if you want, but in this case, add more vegetable oil for frying so that the pancakes are half immersed in oil and baked better, in this case, make the fire small from the very beginning. If you cover, you can pour the butter into a smaller pan, it will take a little longer to cook, but the resulting pancakes will not be as greasy as in the first option.

Many people complain that condensation forms on the inside of the lid - small droplets - that drip into the oil and fireworks start. For this occasion, I keep paper towels in the kitchen. As soon as I see the droplets, I urgently remove the lid and quickly remove the condensation with a paper towel. Each frying pan requires one such piece of towel, but the result of baking under the lid is always excellent!

Pancakes under the lid are warm from all sides, bake well, rise high.

In addition, if a "barrel" of dough suddenly appears in the pancake (this rarely happens, but it happens if you put too much dough on one serving), you can let the pancakes stand in the switched off pan under the lid. This barrel in the heat left in the pan will "come" to readiness.

Here in the photo I have just such a "bully".

I cooked until the end (until the bottom is browned), then left the pancakes in a hot skillet under the lid.

In the photo you can see: there is no dough left.

Pry off our delicious homemade breakfast with a fork and remove from the pan.

Our family loves pancakes with condensed milk and cherry jam. We often add fresh blueberries or currants. What do you like pancakes with? Whatever you choose, these pancakes are sure to be good!

It will be very interesting for me to know if you liked the pancakes according to this recipe? Did they turn out to be lush? What did you use as an acidic base? Kefir, yogurt, maybe varenets? Sour varenets are perfect, by the way.
On our video channel in You Tube there is a detailed video recipe for pancakes on kefir, I wish you a pleasant viewing! Subscribe to the channel, new recipes appear on it every day!

If you have any questions about this recipe, I'm happy to answer. Please feel free to ask them. I am waiting for your responses and photos (you can attach it to the comment).

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A simple, step-by-step recipe for making Fritters. According to him, you are guaranteed to bake lush pancakes.

I offer you the recipe "Lush kefir pancakes" from Alexandra Grechko... It is believed that fluffy pancakes can be baked only with yeast, but cook according to this recipe and you yourself will understand that this is not so. The advantage of kefir pancakes is that they are more useful, and their preparation takes several times less than yeast pancakes. The whole process is done immediately, without waiting for the dough to rise. Prepare lush kefir pancakes, and you will fall in love with them, as I fell in love!

Products for making pancakes with kefir:

• Kefir - 1 glass (250 ml.)
• Water - 1/6 cup (40 ml.)
• Egg - 1 pc.
• Flour - 1 1/3 cups (300 - 350 ml) - about 230g
• Sugar - 3 tbsp. spoons
• Salt - 1/2 level teaspoon
• Soda - 1/2 level teaspoon
• Vegetable oil for frying - about 3 mm from the bottom of the pan.
• Butter for greasing pancakes (optional).

Lush kefir pancakes - PREPARATION:

Mix kefir with water and heat slightly.

Put salt, sugar, an egg in the bowl in which you will prepare the mixture and fill it with slightly warmed kefir. Stir well until foam appears on top.

Add flour by dividing it into 2 or 3 portions for easy mixing.

Stir well so that there are no lumps.

IMPORTANT: You should get a thick mass that does not flow off the spoon, but comes off it as a viscous, thick mass. If the mass is not thick, then add more flour and bring the mass to a thick state.

For mixing, I use a veselka, it quickly mixes and breaks lumps.

After the mixture is ready, add the baking soda and stir the mixture thoroughly again. (DO NOT extinguish soda)

Before preparing the pancakes, heat the skillet and the oil in it.
Fry the pancakes on both sides until golden brown.

I recommend frying over medium heat so that the pancakes have time to bake.
And to turn the pancakes, use an additional fork to support them, then you will not have oil splashing on the stove.

When ready, grease the pancakes with butter. (Optional - optional !!!)

Our lush kefir pancakes are ready

Bon appetit and good mood!

It will not be difficult even for a novice housewife to prepare classic kefir pancakes. According to this recipe, the pancakes are lush, ruddy, with a good airy structure.

Prepare all the foods on the list at once.

Pour warm kefir into a bowl. To do this, we either take the kefir out of the refrigerator in advance and leave it at room temperature for half an hour, or heat it up in the microwave for 30-40 seconds, no longer.

We drive in a chicken egg to the kefir.

Pour granulated sugar, vanilla sugar and salt into a bowl.

Beat the mixture with a whisk so that the egg dissolves in kefir and mixes with sugar and salt.

In a sieve, combine flour and baking soda and sift them together into a bowl.

Add flour in portions to the dough and knead the dough - a little thicker than sour cream.

Here is such a dough for pancakes, we should get it. Let the dough stand for 10-15 minutes.

We no longer mix the dough. Spoon it from one side of the bowl and put it in a frying pan with heated vegetable oil. Fry the pancakes for 2 minutes on one side.

Then turn over and fry for 1.5 minutes on the other side.

Put the finished pancakes on a paper towel so that the excess oil is absorbed. Fry the pancakes until the dough runs out.

Serve ready-made classic kefir pancakes with sour cream or jam. Serve with honey, caramel or chocolate syrup.

I served my pancakes with apricot jam.

Bon Appetit!