Lush pancakes on kefir
Delicious, magnificent pancakes are loved by children and parents, grandparents! Hash browns - a wonderful snack for a cup of cocoa, kefir or tea, for lunch, afternoon snack or dinner.
If you don’t have time to cook pastries, but you want something home-made for tea, make golden, fluffy pancakes! And how to cook them to make them tasty, beautiful and airy - read in today's recipe.
There are two basic options: on sour milk and on yeast. This recipe will tell you how to make yeastless pancakes - a faster and easier option.
Ingredients for Lush Kefir Pancakes
- 500 ml of kefir (yogurt);
- 3 eggs;
- sugar to taste;
- a pinch of salt;
- 1 tsp soda;
- 1.5 tbsp. - 1 and 2/3 Art. flour.
The method of preparation of lush pancakes on kefir
In a bowl, combine the eggs and sugar. If you want to make pancakes sweet - put 4-5 tablespoons of sugar, if the snack option - 1 spoon is enough. Beat sugar and eggs with a mixer or just mix well.
Pour kefir into a bowl. Sour milk is also suitable, the main thing is that it is not bitter. Even whey is good - but, of course, tastes better on yogurt or kefir.
Pour soda into the dough, preferably without lumps, and mix thoroughly immediately. See the bubbles in the test? The fermented milk product perfectly extinguishes soda without vinegar, most importantly, mix well. The more bubbly the dough - the more magnificent, delicate pancakes! Cooked dough can not be left for long, as it can stand up, the bubbles will disappear, and the pancakes will turn out flat. So knead - and immediately fry!
Slightly salt the dough and sift the flour into a bowl - first take 1 cup, mix, and then add the rest of the flour, from 0.5 to 2/3 cup, until you get moderately thick dough, by consistency - like fat homemade sour cream.
Pour the sunflower oil into the pan, and when it warms up well, put the portions of dough with a spoon, trying to give the pancakes a round shape. Make sure that there is a small gap between the pancakes, then they will not stick together. If the dough spreads too much - you need to add a little flour.
We fry the pancakes on a fire a little more than the average, carefully look so that they do not burn - they brown very quickly. The signal to turn over is the appearance of openwork holes on the pancakes.
Gently flip the pancakes with a spatula or fork to the other side and also fry until golden brown.
Remove ready-made pancakes on a plate, add a little oil to the pan and begin to fry a new portion. And I advise you to try the first one right away. Hot, fresh pancakes right from the pan - the most delicious!
It is great to pour fritters on sour cream, honey or jam! And if the season is fresh fruit - then you can add berries, slices of apples, apricots directly to the dough. In winter, try exotic pancakes with pineapples, and at any time of the year - with cottage cheese or jam. These are options for the sweet tooth, and there are also snack recipes: pancakes with sausage, minced meat and fresh herbs. And here are a few recipes of your choice!
Pour clean, dried berries in a sieve or on a towel into the finished dough (cherry, blueberry, cranberry) or pieces of fruit (apples, peaches), mix and fry the pancakes.
If the fruit berries are very juicy, then on top of the finished dough, first pour a little potato starch (1-1.5 tablespoons), then add the berries and mix. Starch absorbs excess moisture, and the pancakes will not appear unbaked due to the juice. If you use canned cherries, then before adding to the dough, hold it in a colander to drain the juice.
Spring "green" pancakes
A very interesting recipe, good in spring and early summer, when it is full of fresh herbs.
Wash and finely chop a large bunch of green onions, dill, pour the greens into the dough after kefir and soda, mix. Then add the flour, mix again and fry the pancakes, as usual.
Fritters "with a surprise"
As a "surprise" can be sweet cottage cheese, thick jam, a piece of sausage, a spoon of fried onions with minced meat or mushrooms.
Pour into the pan not a full spoonful of dough, but a half portion. In the middle we put a “surprise” and fill it with the second half of the dough. We fry pancakes with filling on a lower fire than usual, and a little longer, so that they are well baked in the middle. Gently turn over and fry on the other side until rosy.