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Chapter:
Kefir cooking
7th page
Both tasty and healthy:
QUICK CREPES and PANCAKES
on kefir
Fritters or pancakes on kefir - dishes fast food cooking them is no more difficult than frying scrambled eggs. They can be served for breakfast or as a dessert for lunch or dinner.
In any case, they will surely give you pleasure and become one of your favorite dishes.
Quick pancakes and pancakes are made on kefir, curdled milk, sour milk, ryazhenka - in a word, on any kind of sour milk.
The main three "secrets" of cooking: the amount of soda, the amount of flour and the amount of oil when frying.
PANCAKES "AIR"
Ingredients
:
- eggs - 2 pcs.
- kefir - 3 cups
- flour - 2 cups
- sugar - 1 tbsp. l.
- salt - 1/2 tsp.
Cooking
Mash the egg yolks with sugar and salt, pour in two cups of kefir and, stirring constantly, add flour in parts and knead the dough without lumps.
After that, dilute the dough with the remaining kefir and add egg whites whipped into lush foam into it.
Bake pancakes in a hot pan greased with vegetable oil.
FRINKERS "HOME"
Ingredients
:
- eggs - 3 pcs.
- salt - 1/2 tsp.
- sugar - 1 tbsp. l.
- flour - 2 cups
- kefir - 3 cups
- soda - on the tip of a knife
Cooking
Mix eggs with salt and sugar, add half a glass of kefir to them, stirring constantly, gradually add flour and knead a smooth dough.
After that, add the remaining flour, mix thoroughly and add soda.
With a large spoon, put small portions of the dough into a pan with boiling vegetable oil and bake the pancakes on both sides until golden brown.
Serve pancakes with sour cream or honey.
FRINKERS "ZAYUSHKA"
Ingredients
:
- carrots - 500 g
- eggs - 2 pcs.
- flour - 1/2 cup
- kefir - / glass
- salt - 1/2 tsp.
- sugar - 1 tbsp. l.
Cooking
Peel the carrots, grate, mix with eggs, sugar and salt. Add flour, kefir to the resulting mass and knead a thick dough.
Heat the vegetable oil in a frying pan and spread the dough in small portions with a tablespoon. Fry the pancakes on both sides.
Serve carrot pancakes with sour cream on the table.
FRINKERS "MALOROSSKY"
Ingredients
:
- potatoes - 500 g
- onion- 1 PC.
- eggs - 2 pcs.
- kefir - 3 tbsp. l.
- flour - 2-3 tbsp. l.
- salt - 1/2 tsp.
Cooking
Peel the potatoes, grate on a fine grater. Finely chop the onion, mix with potatoes, add eggs, flour, kefir and salt.
Knead everything well and, spreading the dough in small portions with a spoon, fry the pancakes in boiling oil on both sides.
HONEY FRIPPERS
Ingredients
:
- eggs - 3 pcs.
- kefir - 2 1/2 cups
- flour - 1.5 cups
- honey - 2 tbsp. l.
- salt - 1/2 tsp.
- soda - 1/3 tsp
- vegetable oil - 3-4 tbsp. l.
Cooking
Mix egg yolks, kefir, honey, flour, salt, soda and knead a smooth dough. Whisk the egg whites until fluffy and fold them into the batter.
Heat the vegetable oil in a frying pan and spread the dough on it in small portions with a spoon. Bake pancakes until golden brown on both sides.
HEROIC FRINKERS
Ingredients
:
- carrots - 200 g
- oatmeal - 200 g
- kefir - 1/2 l
- eggs - 3 pcs.
- oatmeal - 150 g
- salt - 1/2 tsp.
- sugar - 1 tbsp. l.
- vegetable oil - 4-5 tbsp. l.
Cooking
Peel the carrots, grate. Pour flakes with kefir, let them swell, mix with grated carrots, yolks, oatmeal, salt and sugar.
Whisk the egg whites until fluffy and fold them into the batter.
Spoon the dough into a frying pan with hot oil and bake the pancakes.
FRINKERS "ZYUMINKA"
Ingredients
:
- eggs - 3 pcs.
- salt - 1/2 tsp.
- sugar - 1 tbsp. l.
- soda - 1/2 tsp
- raisins - 1 tbsp. l.
- kefir - 2 cups
- flour - 1 cup
- vegetable oil - for frying
Cooking
Beat the eggs with salt, sugar and butter, dilute them with a glass of kefir and add flour. Knead a smooth dough, add the remaining kefir.
At the end of the kneading, add washed raisins and soda to the dough.
Heat vegetable oil in a frying pan and fry pancakes in it until golden brown.
FRINKERS "GENTLE"
Ingredients
:
- semolina- 1/2 cup
- milk - 2 cups
- eggs - 4 pcs.
- kefir - 2.5 cups
- flour - 1/2 cup
- vegetable oil - 4-6 tbsp. l.
Cooking
Cook a thick porridge from semolina and milk and let it cool. Rub the yolks with sugar and salt, add kefir, stir and add flour in parts.
Add the remaining kefir, cooled semolina and knead everything thoroughly with a mixer. Whisk the egg whites and fold them into the batter.
Bake pancakes in hot vegetable oil on both sides.
DRACHENA ON KEFIR
Ingredients
:
- eggs - 5 pcs.
- butter - 100 g
- kefir - 2 cups
- flour - 1/2 cup
- salt - 1/2 tsp.
- grated cheese - 1 tbsp. l.
Cooking
Rub egg yolks with butter and salt. Pour in the kefir and in parts, stirring constantly, pour in the flour. Beat the egg whites with a mixer until foamy and fold into the dough.
Grease the form with oil and pour the dough into it.
Bake drachena in a well-heated oven.
When serving, sprinkle hot drachena with grated cheese.
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Beat cottage cheese with eggs and half of kefir (sour milk), add salt, sugar, potato flakes and flour, stir. |
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Pour soda into the rest of the kefir (sour milk), stir so that it goes out, pour the milk into the dough, beat with a whisk or a mixer and set aside. |
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For filling chicken fillet finely chop (you can use minced meat, but it makes sense not to be too lazy and finely chop 300 g of chicken with a knife - this is very fast, but it tastes completely different!). |
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Put the filling in the pan and fry until the chicken is cooked. |
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Pour pancake dough into a well-heated pan of small diameter (about 18 cm) with a not too thick layer (approximately 2 times more dough than for thin pancakes). |
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On one half of the pancake, spread 2 tbsp. l. filling, a little closer to the middle so that the edges remain free. |
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Using a spatula, fold the pancake in half, covering the filling with the free edge. |
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A few more seconds - and remove the finished pie from the pan! |
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Serve hot cakes on the table immediately. |
Cutting whites:
Frying whites - first from the side where the hole is, then from the other side:
From this dough on kefir with cottage cheese, you can fry delicious thick pancakes or pies with filling that do not need to be molded:
QUICK PIES that do not need to be molded: pour half of the dough for the pie into a frying pan with heated oil, then put some filling and pour the second half of the dough.
Fry first on one side, then on the other side until nicely browned.
Serve hot.
Brushing with egg before baking produces a darker and crispier crust.
If you add 1/4 teaspoon of sugar to the egg for lubrication, the crust will be much more ruddy.
HOME BAGUETTES - the most convenient kind of homemade bread.
It is convenient to bake homemade baguettes from quick or yeast dough on kefir.
A baguette is a thin long loaf. A standard baguette is a long (65 cm) and thin (5-6 cm) bakery product weighing about 200-250 g.
For sandwiches, you can bake shorter baguettes - each small baguette is for one sandwich.
To cut a baguette, it is enough to roll the dough into an elongated sausage, make several oblique cuts on top with a knife and lightly grease with vegetable oil or melted butter, or sour cream.
If the dough is yeast, after cutting, before baking, it is necessary to give proofing for 15-20 minutes, if the dough is yeast-free with soda or baking powder (baking powder), bake immediately.
Baguettes are baked at a temperature of 220-240 gr. From about 20 minutes.
We prepare the yeast-free dough for 8-10 minutes, cut and bake for 3-4 minutes. 10-15 minutes of work, 20 minutes of waiting for readiness - and you have excellent freshly baked bread on your table that will decorate any table.
Sandwich of a freshly baked baguette with a ruddy crispy crust, complemented good products, can be a wonderful snack or a light but satisfying dinner.
See section.
When preparing sandwiches, the baguette is cut lengthwise into two halves. Or a deep longitudinal incision is made on the side and products are laid there according to taste and availability.
It should be noted that products made from quick kefir dough are very tasty freshly baked. During storage, they quickly lose their quality.
For the curious:
FROM THE HISTORY OF BAGGUETTE
In French the word une baguette is feminine.
Baguette appeared in the 1920s, when a law was passed in Paris prohibiting bakeries from opening before 4 in the morning. Because of this, bakers could not bake traditional round bread and deliver it fresh, and were forced to invent (or, again, peep at a Viennese bakery) a recipe for instant bread.
The baguette recipe was only regulated in September 1993.
Today there are many types of baguette - traditional (baguette tradition or une tradition), rustic baguette (baguette de campagne), in the form of an ear (baguette epi), very thin, "thread" (ficelle), as well as baguettes according to special author's recipes (baguette du patron).
More than half a million of these baked goods are sold every day in Paris alone.
The French baguette recipe that won the 2008 Parisian baguette competition
Ingredients:
- flour - 500 g
- water - 375 ml
- salt - 2 teaspoons
- dry yeast - 1/4 teaspoon
The first day:
Sift flour, add salt, dry yeast, pour in water and knead soft and elastic dough. Leave the dough for an hour, folding it every 20 minutes.
Then transfer the dough to a bowl, cover it from above with a film or lid from winding.
Put in the refrigerator for 20-22 hours - during this time the dough should increase in volume by about one and a half to two times and acquire a slight "nostril".
Second day:
Remove the dough from the refrigerator and divide into 2-3 pieces. Leave them for an hour and a half at room temperature, having previously covered from winding.
After an hour and a half, form a baguette from each piece, make several parallel oblique notches on top with a knife and transfer to a baking sheet sprinkled with flour in advance.
Leave the formed baguettes for proofing for 1 hour in a warm room - during this time the baguettes should come up and increase in volume by one and a half times.
Preheat the oven to 240 degrees about 15-20 minutes before baking. FROM.
Bake baguettes for 10 minutes at a temperature of approximately 240 degrees with steam (for example, placing a bowl of water in the bottom of the oven), then bake baguettes for another 10-15 minutes without steam.
Remove baguettes from oven and serve hot with butter.
Do not cut - only break with your hands!
ABOUT BREAD FROM THE STORE
Nowadays, bread should be baked by yourself, avoiding industrial baked goods sold in stores if possible. Especially for children, pregnant and lactating women.
Now the Russian authorities are giving out as an alleged achievement that the country began to miss its own grain, although in the USSR grain was grown much more and there was not enough of it. Why? In a successful economy, 50% of the grain goes to technical needs for chemical synthesis, 30% to feed livestock, and only 20% to feed the population. In Russia, its own industry and its livestock breeding have practically disappeared (only 0.5 kg of Russian beef per capita per year is produced). Only the food needs of the population remained, for which even their own grain is enough. But 90% of the consumed feed is still imported, because. their grain is not enough even for the remaining small number of livestock.
In addition, for good white bread, durum wheat is needed, which in Russia, due to the cold climate, almost does not grow and gives a very low yield. During the developed socialism, the communists sold soft varieties of Soviet wheat abroad as fodder or technical, and the necessary 20% of durum varieties for baking white bread for the population were bought abroad (bread from soft wheat varieties turns out to be gray, sticky and tasteless).
In our time, science has developed various chemical so-called (see at the very end of the page), with additives that can be baked for the people outwardly attractive white bread from soft wheat varieties. The need for purchases of durum wheat has disappeared.
Now the Russians are successfully eating bread stuffed with "healthy" ones.
Given the amount of industrial bread consumed, one should not be surprised at the increase in health disorders and the rapid spread of infertility among the Russian population - both female and male (approximately equally).
About modern Russian products, ways to falsify them, and specific tips for cooking tasty and healthy homemade food in our conditions, see the page:
.
Today we usually use wheat flour, but meanwhile, truly Russian pancakes are made from buckwheat. Many modern housewives, unfortunately, do not even have an elementary idea about these pancakes. It's a pity! Believe me, they are worth it to once again take their place of honor on our table. Wheat pancakes do not have the plumpness and friability that buckwheat gives. In addition, buckwheat pancakes have a very pleasant, slightly sour taste. The optimal ratio in pancake dough is 2.5 cups of wheat flour and 1 cup of buckwheat flour (it can be ground from buckwheat in a coffee grinder - the main thing is to grind it as finely as possible).
The best proportion of flour: 2.5 cups wheat, 1 cup buckwheat.
Plain: 4 cups wheat flour.
The ratio of liquid (water + milk) and flour in pancakes: in equal parts by volume (for 3 cups of flour - 3 cups of liquid), yeast - 10-15 g for each glass of flour.
In addition, after approaching the dough before baking pancakes, a small amount of butter (20-25 g per 3 cups of flour) is added to it to improve the taste, as well as hot milk or cream and whipped protein of one or two eggs.
If you add 1-2 tbsp to pancake dough. tablespoons of vegetable oil, the pan does not have to be lubricated before each pancake, and the pancakes will not stick to the pan.
The procedure for making pancakes is as follows:
Steam preparation.
Dough kneading (flour, yeast, water, butter, sugar, salt) and its aging, approach.
After the approach of the test, the introduction of rich additives (cream, protein).
pancake baking
Pancakes are baked only on pre-cleaned with salt and butter and heated black (cast iron) pans (without handles).
Before baking each pancake, the frying pan is smeared with a thin layer of vegetable oil using half an onion planted on a fork. While the pancake is baking on one side, the other, after tightening with a film, is also smeared with oil with an “onion brush”.
Baking takes place on both sides of the pancake for 2 minutes.
If you have a special pan for pancakes, then once you have prepared it, try not to wash it again. Otherwise, each time before baking pancakes, you will have to ignite the pan again.
It is better to pour the dough onto it with a wooden scoop, but you can use any other ladle, the main thing is that it contains a portion of dough for one pancake.
If the dough is too thick, thin it out warm milk. They do it this way: put a few tablespoons of dough in a bowl, stir it with milk, and only then combine it with the main mass.
Before pouring the dough into a hot frying pan, it is smeared with vegetable oil or unsalted lard. As a brush, you can use half a potato, a clean rag wound around a fork. When the pancake is reddened; it will turn red on one side (from the bottom), and on the other it will be covered with holes, it should be turned over with a spatula.
Ready-made pancakes are stacked, lubricating each with butter or melted butter, and put in a warm place so as not to cool down. For this purpose, there is a special crepe maker - a large ceramic dish with a hemispherical lid. But it is better to eat pancakes “hot hot”, that is, immediately after they are baked.
After the dough has risen, before baking, it is good to add a little butter for taste (20-25 g per 3 cups of flour).
Yeast for pancakes must be fresh. It is important that there are as many of them as necessary, but not in excess.
Pancake dough at all stages must be thoroughly kneaded: lumps in it are completely unacceptable.
Do not scald the dough (if the pancake recipe calls for it) with very hot, fully boiled milk. Just bring it almost to a boil and cool slightly to 45 degrees.
If it is not necessary to scald the dough, before baking pancakes, the protein-cream mixture is carefully added to the dough: the cream is whipped a little and whipped proteins are already introduced into them (on the contrary it is impossible!) This mixture will make the pancakes fluffy, tender, spongy.
Be sure to sift the flour before kneading the dough. This way it is cleaned and enriched with oxygen necessary for fermentation.
Do not overdo it with salt and sugar: put exactly according to the recipe. Salted dough does not ferment well, and the pancake turns out pale. Too much sugar makes the dough hard.
To prevent the cream from curdling while whipping, whip it first, and only then add sugar.
Before whipping the whites, wipe the inner walls of the dish with lemon - the whites will beat easier and the mass will turn out lush. To make the foam stable, you can add a few drops of lemon juice.
Proteins will whip more easily if they are fresh and chilled. Eggs can be placed on ice for a few minutes or in cold water for 1 hour.
If flour for pancakes is diluted in salt water, there will be no lumps.
If bubbles form in the middle of the pancake, the dough is not fermented: put it in warm water for a while.
If the pancake rips when you flip it, add more flour and an egg.
It is convenient to fry pancakes in 2 pans, when the third is on low heat, put pancakes into it and grease with warmed butter. The stack can be turned over from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.
When kneading the dough, do not pour the flour into the liquid, but, on the contrary, pour the liquid into the flour in a thin stream, stirring continuously.
To make the dough more fluffy, beaten egg whites and cream are added just before baking. After introducing them into the dough, do not beat and intensively mix the mass, but only gently mix it from top to bottom.
If there is too much dough and you don’t need so many pancakes, then so that it does not peroxide, you need to put it in a cold place or pour hot milk into it after fermentation (for this, leave part of the milk relying on the recipe) to weaken the development of yeast.
Do not knead the dough for pancakes only in milk or only in water. It is better to take equal parts of both - pancakes will turn out more magnificent.
If you are going to wrap the filling in pancakes, then bake them on one side, then they will not be dry. Pancakes can be stacked different ways. Always fill and stack pancakes so that the side toasted first is on the outside - that side looks best. Enjoy your meal!
Pancakes are eaten freshly baked.
Usually, after making pancakes, they are simply flavored with butter (the creamy is first left in a warm place so that it softens well or even “flows” a little), or butter thoroughly shaken with a salted raw egg or yolk, or sour cream (to which you can add chopped greens, spices according to taste). Or they eat pancakes with salted (smoked) fish, herring, caviar.
Sometimes butter and hard-boiled eggs are rubbed with pancakes, cottage cheese is used (including with various additives) or other mixtures.
Pancakes are served as bread and with some first courses (this is to taste).
Pancakes are considered the first dish that people learned to bake using flour and water, and the variety of recipes and ease of preparation ensured this dish continued popularity. Each nation prepares this dish in its own way. Cooking methods differ very slightly, but the result unites them - delicious dish that will please the most sophisticated gourmet.
The recipe for pancakes may contain: water, kefir, milk, yeast, cinnamon, as well as a variety of toppings. Slavic peoples prefer to cook yeast pancakes, and Western Europeans prefer unleavened pancakes. In Russia, for many centuries there has been a tradition of baking pancakes for Shrovetide. Golden pancakes symbolize the warm spring sun and the end of winter. Modern Russian cuisine cannot be imagined without this very easy-to-prepare and delicious dish. Most fast way- bake pancakes based on kefir.
Pancakes for every day
Among the many tips for making pancakes, there is a recipe that allows you to cook very appetizing pancakes on kefir at least every day, without spending a lot of time. In order to bake the most delicious and quick pancakes on kefir, you need to take:
- half a liter of kefir;
- one egg;
- three tablespoons of sugar;
- a teaspoon of salt;
- a teaspoon of quick soda;
- three tablespoons of vegetable oil;
- a glass of flour.
All ingredients are mixed until a homogeneous bubbling dough is obtained. Moreover, in order to get openwork pancakes the dough needs to be made more liquid, and in order to bake plump delicious pancakes, you should put more flour. Fry in a hot skillet until golden brown on each side.
Lush dessert pancakes with yeast
The recipe for preparing such a dessert dish is not as fast as traditional recipe pancakes on kefir, as it includes yeast. Yeast pancakes go well with jam, jam or thick sour cream.
In order to prepare such dumplings you need to take:
- a glass of low-fat kefir;
- a full glass of wheat flour;
- 25 g yeast;
- a tablespoon of softened butter;
- two eggs;
- two tablespoons of sugar;
- about half a teaspoon of salt;
- four tablespoons of powdered sugar.
Yeast, eggs, soft butter, sugar and salt are added to the sifted flour. The ingredients are mixed and diluted with warm kefir until a not very thick and viscous mass is obtained. The resulting dough must be covered with a damp dense cloth, and left for an hour in a warm place. We bake delicious dessert pancakes in a well-heated pan at the rate of one tablespoon of dough - one pancake. Ready meal it is recommended to sprinkle with powdered sugar.
Custard pancakes for breakfast
There is a recipe that allows you to cook delicious kefir-based custard pancakes in just ten to fifteen minutes, which are great for a hearty daily breakfast. For cooking you will need the following ingredients:
- a glass of boiling water for brewing dough;
- a full glass of kefir;
- two tablespoons of vegetable oil;
- a glass of flour;
- a tablespoon of sugar;
- two eggs;
- a pinch of salt;
- 3 g quick soda.
It is very important when using this recipe to brew the dough correctly. First you need to mix eggs, kefir and sugar. Then oil, salt and quick soda are added to the mixture. The ingredients are mixed until a homogeneous mixture without lumps is obtained. After that, flour is poured, and the dough acquires a thick consistency. Boiling water is added last to the dough, which is poured in slowly with constant and thorough mixing of the prepared mass. This recipe for delicious custard pancakes gives an amazing result, and the use of various fillings will make breakfast varied and satisfying.
Diet pancake dessert with berry sauce
For those who are afraid to gain extra pounds due to Great love for pancakes, we offer a special recipe by which you can make diet pancakes. Calorie content of one hundred grams of such a dish without berry sauce is only 125 kcal. So, we bake diet pancakes.
Dough Ingredients:
- 720 g low-fat kefir;
- a full glass of flour;
- 100 g of starch;
- 4 proteins;
- a teaspoon of soda.
Sauce Ingredients:
- 400 g fresh or frozen berries;
- 100 g of water;
- 30 g of starch;
- 2 g cinnamon.
In a bowl, beat the proteins, kefir and salt, gradually adding flour and starch, which is necessary to make the pancakes turn over more easily. For splendor of the dough, soda is added. It is recommended to bake diet pancakes in a non-stick pan without adding oil.
The recipe for making berry sauce for this pancake dessert is very simple. The berries are broken with a blender until smooth and mixed with water. Then this mixture is poured into a saucepan, a tablespoon of starch and cinnamon are added to it for density, and all this is brought to a boil. Appetizing sauce is ready. For dessert, you can also serve a little low-fat whipped cream.
Delicious openwork pancakes
To prepare such a dish you will need:
- liter of kefir;
- two eggs;
- half a glass of sugar;
- two teaspoons of salt and soda;
- six to seven tablespoons of any vegetable oil;
- 3.5 cups flour;
- a glass of boiling water.
In a bowl, beat the first four ingredients, add vegetable oil and soda, without ceasing to mix, gradually add flour. After that, the dough must be brewed with boiling water, which is poured in a thin stream with constant stirring. We bake on high heat, lubricating the finished ones with butter, and laying in a pile.
Several recipes for pancake fillings
There are many different toppings for pancakes that make this dish even more satisfying and appetizing. For example, sweet or salty cottage cheese filling, meat and liver fillings, and salted salmon filling will make the dish simply magical.
- sweet recipe curd filling consists of half a kilogram of cottage cheese mixed with sugar and lemon zest. When preparing a salty cottage cheese filling, instead of sugar, salt, two raw eggs, finely chopped greens and thick sour cream are added to it.
- Meat filling for pancakes is prepared from 500 g of any minced meat fried with onions until cooked. You can add to such a filling not only salt and pepper, but also other favorite spices or herbs.
- The liver filling is best prepared from the most tender chicken liver, previously stewed in port wine. When the filling is ready, it is thoroughly mixed and salt and pepper are added to it. In addition, it is good to add a small amount of nutmeg and herbs to it.
- The filling of smoked, salted salmon or trout gives the dish an exquisite taste. The fish is finely cut and wrapped in pancakes cut diagonally. Classic recipe with black or red caviar includes thick sour cream, with which caviar is mixed.
The benefits of pancakes on kefir
For the most part, milk is used to make the dough, but kefir-based pancakes are considered the most delicate dish. Therefore, in order to determine the optimal ingredient, you should first find out what kind of pancakes we want to have as a result. Let's say that only water is used to prepare a low-calorie dish and no sugar is added. And for a more high-calorie and satisfying breakfast or dinner, the dough is prepared on the basis of milk.
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Pancakes are round in shape, cooked in a frying pan from dough, similar in consistency to thick sour cream. In this article, we will consider recipes for pancakes on kefir step by step with a photo. Pancakes are one of the ancient culinary dishes made from flour. This flour product was brought to the Russian land by the Varangians several millennia ago. Since those times, the tradition has come to bake pancakes for Shrovetide, which symbolized the beginning of the thaw, the appearance of the sun after a long, cold winter. The main attribute for Shrovetide is considered to be the presence different types pancakes.
What are the best ingredients to make perfect pancakes?
In cooking pancakes, flour and eggs remain unchanged. And what to add - milk, water or kefir - you decide.
For people who are trying to lose extra pounds, light unleavened pancakes are suitable. Here, the use of water will be relevant as a liquid base in the dough. Pancakes will be thin, less high-calorie, but the taste will not get worse. In addition, such unleavened pancakes can be used instead of bread.
More often, a flour dessert is prepared with milk. These pancakes can fill you up more than water-based pancakes. They are perfect for a hearty breakfast.
Sour-milk-based pancakes are obtained with a slight sourness and are incredibly satisfying.
They can be cooked with or without filling.
In this topic, we will reveal the methods of frying pancakes exclusively on fermented milk products and determine their calorie content for the body. The choice is yours!
Pancakes with milk and kefir: recipe
So, we need the following components:
- Two eggs.
- One hundred grams of wheat flour.
- Kefir - 250 ml.
- Milk - 250 ml.
- Sugar - 20 grams.
- Vegetable oil for frying.
- Salt.
To form the dough, you need to take a mixer, a voluminous bowl and arrange all the products as follows:
Whisk the eggs together with the sugar until smooth. Put together the previous mixture with a fermented milk product. Gradually add flour until dough thickens. Pour vegetable oil into the resulting dough so that the pancakes do not stick to the hot pan during frying. Heat the pan thoroughly and you can bake pancakes. Filling to your taste - jam, sour cream or jam.
Components for dough formation:
- Chicken eggs - 2 pieces.
- Flour - about three glasses to the edge.
- Kefir - half a liter, preferably fatty.
- Lean oil - 40 ml.
- Soda - one dessert spoon.
- Salt - one dessert spoon.
- Sugar - one dessert spoon.
Formation of custard pancakes:
- In a large bowl, lightly fluff the eggs in a mixer with a whisk with sugar. Then pour kefir there and carefully mix the mixture until smooth.
- Next, heat the resulting mixture to 60 degrees.
- Remove the dishes from the fire and throw in the flour, previously sifted.
- Dilute baking soda in a glass of hot water.
- Pour hot water into the dough and mix well with a whisk or mixer.
- Add vegetable oil after boiling water and stir.
- After that, the test must be given time to be nourished, for half an hour.
- Good for baking Cast-iron pan. We heat the pan and rub the peeled potatoes with oil.
- We start baking. Depending on the volume of the pan, pour in the same amount of dough, about one ladle.
- While shaking the pan, spread the batter over the pan.
- The readiness of the pancake is determined by its dried ends. Then flip the pancake over to the other side.
- We place pancakes in a pile on a flat dish and rub them with honey, cheese or cheese.
Tip: Pancakes will stay hot while you cook the rest if you put them in an oven preheated to 100 degrees.
Pancakes on kefir are thick: a recipe with soda
To form pancakes, take the following products:
- Flour - three glasses to the brim.
- Eggs - 2 pieces.
- Kefir - half a liter.
- Soda - two dessert spoons.
- Sugar - four dessert spoons.
- Salts - one and a half dessert spoons.
How to make pancakes:
- Dilute soda in a glass of kefir and set aside for a few minutes.
- Beat the eggs and sugar with a mixer until smooth.
- Kefir, which remained, and the one that was suitable for soda, pour into the previous mixture.
- In an already pre-formed mixture of eggs and kefir, gradually add flour and stir. At the exit, the dough should be similar to the consistency of sour cream.
- Now you can start baking. First of all, we heat the pan well in order to avoid sticking of pancakes during baking. The dough can be poured into a ladle about one centimeter thick. When the pancake is browned on one side, flip it to the other. Pancakes should form quite fluffy.
Tip: the dough can be diluted with dried fruits or raisins. It is recommended to use with sour cream.
Pancakes on kefir thick and lush with baking powder: recipe
- Egg - 1 piece.
- Flour - 12 tablespoons.
- Kefir - 300 ml.
- Sugar, vanilla and salt.
- Baking powder - two dessert spoons.
- Butter - 30 grams.
Pancakes on kefir, step by step recipe:
- Beat eggs, kefir and butter with a whisk.
- In a separate bowl, mix baking powder, flour, salt, vanilla and sugar.
- In the mixture with kefir, gradually add flour and baking powder. The consistency of the dough should be identical to sour cream. The density can be adjusted independently by adding or reducing ingredients.
- Put the resulting mixture for half an hour in a warm place.
- The principle of baking pancakes with baking powder is the same as with baking soda.
Lush kefir pancakes: yeast recipe
Composition of products:
- Flour - 10 tablespoons.
- Raw egg - 2 pieces.
- Low-fat kefir - 250 ml.
- Yeast - five dessert spoons.
- Softened butter - four tablespoons.
- A pinch of salt.
- Sugar - 20 grams.
- Powdered sugar.
Recipe delicious pancakes on kefir:
We filter the flour through a sieve and mix with yeast, eggs, butter. Add sugar and salt to the resulting mixture. Once again, carefully shuffle. Next, pre-heated kefir, pour into the dough. After that, it should become viscous. It is recommended to let the dough brew in a warm place for about an hour. As a result, the size of the dough should increase by about two times. After the dough has risen, we begin to fry the pancakes. If in previous recipes, one ladle was required when frying, then when frying according to this recipe, one tablespoon will be enough. We start baking pancakes in an already heated pan to a high temperature. The finished dish can be sprinkled with powder.
Nutritional value of sour-milk pancakes
Each pancake recipe has a completely different calorie content. Water-based pancakes are, of course, the lowest in calories, fat, protein and carbohydrates.
Let's calculate the value of pancakes on a sour-milk basis, where the dough includes flour, kefir, salt, sunflower and butter, sugar, eggs, soda. Based on one hundred grams the nutritional value is: 200 calories, about thirty proteins, fats - up to fifty grams, carbohydrates - one hundred and thirty grams.
To form the test, you will need the following products:
- Flour - three hundred grams.
- Raw egg - 1 piece.
- Sour milk - 300 ml.
- Boiling water - half a glass.
- Sugar - 20 grams.
- Salt.
- Vegetable oil - four teaspoons.
- Soda - one dessert spoon.
Recipe for shaping pancakes:
Pour kefir into a large bowl, add flour, salt, sugar, break eggs and beat with a mixer. Dilute soda in boiling water. Pour water into the mixture with flour and kefir and mix thoroughly. Then pour vegetable oil into the dough and leave it for about five minutes. Bake pancakes following the example of previous recipes.
Pancakes on kefir: recipe with photo
Probably, at many houses in the refrigerator you can find kefir or milk. So, cooked pancakes on kefir are ideal for breakfast or just a regular snack. Can be recycled at the same time dairy products. Let's take a step-by-step practical recipe for pancakes.
Products for forming pancakes:
- Raw egg - 3 pieces.
- Flour - half a kilo.
- Kefir - half a liter.
- Half a teaspoon of baking soda and salt.
- Sugar - four dessert spoons.
- Vegetable oil - 30 ml.
- Warm water - 300 ml.
Test recipe:
- You will need a large bowl. In a bowl, mix sugar, salt and eggs. Based on these proportions, the pancakes will turn out fresh. Therefore, if desired, you can change the amount of sugar and salt.
- Fluff the eggs with a whisk, like an omelette.
- Add kefir to the resulting composition.
- After that, we put soda, which kefir itself will perfectly extinguish.
- To form thinner pancakes, it will be enough to add about two and a half cups of flour. For a thickened form of pancakes - a little more flour for half a glass.
- We combine the flour with a mixture of kefir and eggs, filling it in small portions.
- Pour hot water into the formed dough. This method will improve the quality and stickiness of the dough.
- Pour vegetable oil, mix and, if necessary, add salt and sugar.
- Leave the dough to rest for twenty minutes.
- We start frying pancakes. Tip: to make pancakes more openwork, you need to add more vegetable oil.
11. We bake the pancake until golden brown on one side, then turn it over to the other.
That's it, now we put the pancakes on a wide bowl, and you can substitute condensed milk, jam or even red caviar for them.
Composition of products:
- Wheat flour - 170 grams.
- Raw egg - 2 pieces.
- Kefir - one glass.
- Water - 150 ml.
- Sugar - three dessert spoons.
- Soda - one dessert spoon.
- Salt - one dessert spoon.
Recipe for thin pancakes with holes on kefir:
- Mix sugar and eggs and fluff with a whisk. Sprinkle with salt and bring to taste.
- To this homogeneous mass we add a part of kefir.
- Sift the flour and mix it with the previous ingredients until the lumps disappear.
- Then pour in the remaining kefir and mix well.
- Heat water and dilute baking soda in it. Pour it into the dough.
- Shuffle everything again and add butter and lean butter to the resulting mixture.
- Let the dough soak for fifteen minutes.
- We heat the pan, coat it with oil and pour the dough in a thin stream with a ladle. To spread the dough evenly, the pan must be rotated.
- Fry pancakes until golden brown and flip to the other side.
The finished dish can be filled with various fillings, both sweet and salty.
The secret of thin pancakes with holes lies precisely in the addition of boiling water.
If the dough turns out to be too liquid, and the pancakes are torn during frying, then it is recommended to add a little flour to the dough. Separate 1/3 part ready dough and fall asleep two tablespoons. Then we combine the rest of the dough and mix until the lumps disappear.
If the dough, on the contrary, is thick and does not spread well in the pan, then you should pour in a little kefir.
The choice of recipe is yours!
29.04.2013
Thick pancakes on kefir recipe
Variant of thick pancakes with soda
- 300 gr. flour (12 tablespoons with a slide);
- 2 cups of kefir;
- 2 eggs;
- 2 tablespoons of sugar;
- 1/3 teaspoon salt;
- 1 teaspoon of soda.
Recipe:
- Add soda to a glass of kefir, stir and leave for 2-3 minutes;
- Separately, beat the eggs, sugar and salt until a homogeneous white mass;
- Pour the risen kefir together with the remaining glass of kefir into beaten eggs and mix;
- Gradually add flour to the mixture of kefir and eggs, stirring occasionally. The consistency of the dough should resemble sour cream, i.e. should be thick enough;
- After that, you can proceed directly to baking. To do this, preheat a frying pan with vegetable oil. Spread the dough with a ladle, its thickness should be about 1 cm. Bake pancakes at high temperature. After the pancake is browned on one side, carefully flip it over and cover with a lid. Bake until done. Pancakes rise quite high during baking and become very fluffy.
- If desired, you can add raisins to the dough, or chopped dried fruits. Serve pancakes with jam or sour cream.
Variant of thick pancakes with baking powder
For cooking you will need:
- 1 glass of flour;
- 1 glass of kefir;
- 1 egg;
- 1 teaspoon baking powder;
- salt, sugar, vanillin to taste;
- 3 tablespoons butter (melted).
Recipe:
- In a bowl, mix flour, salt, sugar, vanilla and baking powder;
- Separately, mix kefir with butter and eggs and beat until smooth;
- Gradually add flour, previously mixed with baking powder, salt and sugar, to the resulting mixture, and mix occasionally. You should get a mass of a homogeneous consistency without lumps. You can control the density of the dough yourself by reducing or increasing the amount of each of the ingredients;
- Remove the finished mixture in a warm place for 30 minutes;
- Put the pancakes in a thick layer on a preheated pan with vegetable oil and bake according to the principle described in the cooking option for thick pancakes with soda.
The recipe for thin pancakes on kefir
For cooking you will need:
- 500 g flour;
- 750 ml of kefir (yogurt can be used);
- 2 eggs;
- 4 table boats of sugar;
- 1/2 teaspoon salt;
- 1 teaspoon of soda;
- 4 tablespoons of starch;
- 5 tablespoons of vegetable or butter.
Recipe:
- Whisk the eggs. Then add part of kefir, salt, sugar. Mix everything thoroughly;
- Add soda to the resulting mass, stir and leave for a few minutes so that the soda is extinguished in kefir;
- Pour starch and sifted flour into this mixture. Add a glass of kefir and leave to reach for 20-30 minutes;
- After the dough is infused, pour vegetable oil into it. If the dough is not liquid enough, add kefir.
- For baking, preheat the pan. Cook pancakes at high temperature.
Thin pancakes on kefir with boiling water
For cooking you will need:
- 1 glass of flour;
- 1 glass of kefir;
- 1 egg;
- 2 tablespoons of sugar;
- salt;
- 1/4 teaspoon of soda;
- 1/2 cup boiling water;
- 2 tablespoons of vegetable oil.
Recipe:
- Pour kefir into a bowl, add egg, salt, sugar, flour and beat with a whisk.
- Add soda to half a glass of boiling water.
- Pour the baking soda into the mixing bowl and mix well. Add vegetable oil and leave the dough to infuse for 5 minutes.
- Bake as usual in a preheated skillet.
The recipe for delicious pancakes on kefir
Pancakes on kefir and milk
For cooking you will need:
- 1 glass of kefir;
- 1 glass of milk;
- 2 eggs;
- 8 tablespoons of flour;
- 2 tablespoons of sugar;
- salt to taste;
- vegetable oil.
Recipe:
- Whisk eggs with salt and sugar;
- Add milk and kefir to the eggs, mix;
- Gradually stir in the flour into the mixture. The dough should not be too thick, but not too liquid either.
- Pour a tablespoon of sunflower oil into the resulting mixture so that the pancakes are easier to lag behind the surface of the pan;
- Bake pancakes in a preheated pan. Serve with sour cream, jam or jam;
Royal pancakes
Such pancakes are cooked on kefir with the addition of boiling water, which allows them to turn out quite thick and tasty.
For cooking you will need:
- 500 ml of kefir;
- 2-2.5 cups of flour;
- 2 eggs;
- 2 tablespoons of sugar;
- salt;
- 3 tablespoons of vegetable oil;
- 1 teaspoon of soda;
- 1 glass of boiling water;
- 1 glass of cold water.
Recipe:
- Pour a glass of cold water into kefir, mix. Add a glass of boiling water and stir again;
- Pour flour into diluted kefir, add a little and beat with a mixer. If this is not possible, mix thoroughly by hand. The mixture should be homogeneous, without lumps;
- In a separate bowl, beat eggs with sugar and salt until frothy. Add soda to this.
- Add beaten eggs to the dough, move and start baking;
- Preheat the skillet. For the first serving of pancakes, grease it with vegetable oil. Bake pancakes as usual.
A simple recipe for pancakes on kefir
