Dough for the most delicious kefir pancakes. Lush pancakes with kefir

21.10.2019

Lush golden brown pancakes are a delicious breakfast for the whole family, a wonderful tea treat for unexpected guests, and a traditional and beloved dish during the Maslenitsa celebration. Not only do we constantly decorate our table during Maslenitsa, but also small plump suns - pancakes. With honey, jam, sour cream. And also with greens inside, with an apple or zucchini, with raisins or cabbage, all kinds of pancakes we prepare. But the most important thing that worries us so much is how to make the pancakes plump, fluffy and airy, with a crispy golden brown crust around the edges. The simplest and most proven are fluffy kefir pancakes, which are prepared so simply that anyone can learn.

This type of pancake is my family’s favorite. If I start baking pancakes, everyone immediately knows about it and starts looking into the kitchen when it’s ready. The delicious smell spreads throughout the house and it becomes completely impossible to resist.

The biggest problem in making fluffy pancakes has always been that they seem to deflate when frying. First, you pour thick dough into the frying pan and they seem to rise, and then you remove the finished pancakes and they become thinner before your eyes. It can be very disappointing, although no less delicious. But in the recipes that I will tell you about today, such a problem has never happened to me.

If I didn’t intend to specially prepare thin pancakes, which I sometimes do, then fluffy pancakes with kefir almost always turn out as intended.

How to cook lush pancakes with kefir - step-by-step recipe

This is a classic recipe for fluffy pancakes, the dough for which is prepared with the addition of kefir. Why has kefir become such an important component? It's very simple, thanks to the natural fermentation process in this fermented milk product, it becomes an excellent leavening agent and at the same time, its milky nature makes the dough sticky and easy to set. Pancakes and pancakes made with kefir always turn out well filled with air bubbles. Thin pancakes will therefore have holes in them, while thick pancakes will turn out porous and spongy when cracked, since all the air will remain in the form of bubbles inside. It's almost like the fluffy buns of the pancake world. Tender and airy. And cooking doesn’t take much time.

kefir - 1 glass (250 ml),
flour - 7 tablespoons,
granulated sugar - 2 tablespoons,
egg - 1 piece,
salt - 0.5 teaspoon,
baking soda - 0.5 teaspoon.

Preparation:

1. Remove the egg and kefir from the refrigerator in advance; they should not be cold. It is very good to use kefir that has already stood for a couple of days and does not have time to drink before the expiration date. Usually pancakes in this case are the real salvation of kefir.

Break an egg into a bowl.

2. Mix the egg and sugar using a fork or whisk. I don't usually use a mixer for pancakes, as it doesn't require heavily beaten eggs.

3. Add a glass of kefir to the egg and sugar in a bowl. Stir everything thoroughly with a whisk so that the kefir and egg are combined. Salt the mixture. If desired, you can add vanilla sugar or vanilla extract, then fluffy kefir pancakes will be more aromatic. But personally, I love the natural taste of pancakes.

4. Now take the flour and sift it into a bowl through a sieve or a special sifting mug. Sifted flour is much better because it clumps less and makes the dough more airy, which is what we need.

5. Stir the dough very thoroughly so that the lumps are softened and it becomes thick and homogeneous. Only after this can you add baking soda, which will start a chemical reaction with the release of gas, combining with the acid of kefir.

Some people add soda at the beginning of kneading the dough, for example, they first mix kefir with soda, rejoice at how everything bubbles up, and then add the egg and flour. This is incorrect from the point of view of the chemistry of the processes. The release of gas from soda when interacting with acid is not an endless process, it is limited in time, and if you start it too early, then by the time it is time to pour the dough into the frying pan, it will already be over and there will be a minimum of bubbles in the dough. Don't make this common mistake. Baking soda is always added at the end as a leavening agent. This is the only way you will get truly fluffy pancakes.

6. If the dough is too liquid, add more flour to it. Do this gradually, one tablespoon at a time. The dough for olai should be thick, like rich sour cream, and flow off a spoon with great difficulty. When pouring it into a frying pan, it spreads just a little, this is the second secret to the splendor of the pancakes.

7. Heat the frying pan thoroughly and pour in the oil. Oil allows you to get a crispy crust, if you fry without it, in a frying pan with a non-stick coating, then the pancakes will be fluffy, but without a crust, and as if velvety.

If you are not sure that the dough is thick enough, try baking one pancake first and see how it spreads, whether it is thick enough or vice versa. if something is wrong, you can add a little flour and knead the dough. Taste the pancakes; you can still add salt and sugar to the dough. Our very first pancake is always a test one.

Using a spoon or even two, form small pancakes in a frying pan. They should be no larger than the palm of your hand; usually the amount of dough that fits in a tablespoon is enough.

8. For frying pancakes, medium or slightly lower heat is best so that they have time to bake inside without burning on the outside. Once one side is nicely browned, flip the pancakes over with a spatula. The rosy ones on both sides can be removed.

Well, our fluffy kefir pancakes are ready. Look how plump and porous they turned out, real plums.

It's time to call everyone to the table before the pancakes get cold. Get out the jam and sour cream and fly! Bon appetit!

Pancakes made with kefir and yeast without eggs - fluffy and tender

Since we are talking about the variety of recipes by which you can prepare fluffy pancakes with kefir, I propose to go through various combinations of ingredients. So in this recipe for pancakes, kefir remains unchanged, but there will be no eggs and yeast will be added. What can perfectly loosen the dough, making any baked goods truly fluffy and airy? Well, of course, traditional yeast. So the recipe for fluffy pancakes did not bypass this truly magical product. Especially if you find not dry yeast in the store, but real live pressed yeast. Then your pancakes will not just be fluffy, but like little ruddy clouds.

Yes, you don’t always have yeast on hand, but if you have it, be sure to try making pancakes using this recipe.

You will need:

flour - 1 cup,
kefir - 200 ml,
pressed yeast - 8 grams,
sugar - 2 teaspoons,
salt - a pinch,
vegetable oil for frying.

Preparation:

1. Take kefir and heat it to just above room temperature. You can simply take it out of the refrigerator in advance, or you can warm it up slightly on the stove. The body is needed for the yeast to begin to come to life.

2. Add sugar and yeast to kefir. Stir well until the yeast dissolves and begins to ferment. Place the bowl in a warm place until foam appears.

3. Add the sifted flour and salt and stir thoroughly until all lumps disappear. The dough should be the consistency of good sour cream and slowly slide off the spoon. Cover the dough and place it in a warm place to rise.

4. After the dough has risen and is covered with bubbles, you can immediately begin baking the pancakes. To do this, heat a frying pan over medium heat and pour in vegetable oil. Thanks to their porous structure, fluffy kefir pancakes will act like a sponge and absorb oil, so watch the amount of oil in the pan so that the pancakes don’t burn.

5. Fry the pancakes on each side until golden brown. They should also be baked inside. To find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If there is still raw dough inside, and the outside is already golden brown or even burnt, then you need to turn down the heat on the burner. With the next batch of pancakes, wait until the pan has cooled slightly and try again. Medium heat is usually required for successful pancakes.

6. Place the finished golden brown pancakes on a plate or in a bowl. Serve while still hot and with all kinds of sauces and concoctions.

Bon appetit!

Delicious kefir pancakes with apples

Did you know that apples make amazing fluffy kefir pancakes? These pancakes can be prepared both in winter and summer; you just need to find one apple. By themselves, they are sweet and aromatic, tasty both hot and cold. These pancakes are so tasty that you can eat them completely without anything, because the filling is already inside them. My family really loves apple pancakes and often asks me to make them. I myself use this recipe when, for example, there is no sour cream or jam in the house in which to dip the pancakes. People with a sweet tooth do not agree to eat pancakes without dressing, with the exception of these. Lush kefir pancakes with apples are a real salvation.

You will need:

flour - 1 cup,
kefir - 1 glass,
sugar - 3 tablespoons,
egg - 1 piece,
apple - 2 pieces (medium size),
soda + vinegar - 1 teaspoon,
salt - a pinch,
vegetable oil for frying.

Preparation:

1. Start traditionally by stirring the egg, sugar and salt in a bowl. You don’t have to beat them too hard, just let them foam a little and that’s enough.

2. Pour kefir into the well-mixed egg. It is best if it is slightly warmed up and not from the refrigerator. Mix thoroughly.

3. Now gradually mix flour into the future dough. Add about a quarter and stir until smooth. Add a little more and stir again. This method allows you to avoid long rubbing of lumps.

4. The end result should be a good, homogeneous, creamy dough. Now you can add baking soda to it and start the process of developing bubbles so that the kefir pancakes turn out fluffy.

5. Now cut the apples into small cubes or strips. You should not grate them, because then the apples will release too much juice and the dough will become too liquid, you will have to add flour and knead it again. In our case, you need to stir the apples and immediately start baking the pancakes, while there are still bubbles in the dough from the soda, which reacted with kefir.

6. Spoon the dough onto a heated frying pan. Don’t forget about vegetable oil, without it you won’t get the crispy golden brown crust that we love so much. As soon as the edge of the pancake is browned, it’s time to turn it over to the other side.

7. On the second side, fry the pancakes for a few more seconds until it is also browned.

I'll share my little secret with you. I always bake only one pancake first, and as soon as it is ready, I remove it and try it. Firstly, this way you can understand whether the pan is hot enough and whether it is too hot, the pancakes will burn or remain raw. Secondly, you can try to find out whether there is enough salt and sugar, whether there are enough apples in the dough. The first pancake may be lumpy, but all the rest should be on point!

Ready-made fluffy pancakes with apples will bring the whole family together by the smell; the apples inside will be soft and juicy. Indescribably delicious, be sure to try it!

Pancakes with raisins on kefir - simple and very tasty

And here is another very tasty type of lush kefir pancakes, this time with raisins. These pancakes, like those with apples, are good on their own; they turn out very tasty and sweet, especially if you are not greedy with sugar. But they also go well with traditional jams, honey, and sour cream. These pancakes turn out airy and soft, like real little buns with raisins.

To prepare you will need:

kefir - 1 glass,
flour - 2 cups,
egg - 1 piece,
sour cream - 2 tablespoons,
raisins - 150 grams,
sugar - 1-2 tablespoons,
salt - 0.5 teaspoon,
baking soda or baking powder - 1 teaspoon,
vegetable oil for frying.

Preparation:

1. Stir kefir, sugar and salt in a bowl. Add one egg there and beat a little with a whisk until you get a homogeneous mass.

2. Add sour cream to the mixture and stir.

3. Gradually add flour. It is better to sift it before or sift it directly into a bowl, for example, through a sieve. This way there will be fewer lumps and the dough will be saturated with air.

4. Soak the raisins in hot water in advance so that they are not hard.

5. Well-mixed dough should resemble cream or sour cream in thickness. Now, put baking powder or a spoon of baking soda in it. The soda will combine with the acid of kefir and begin to release bubbles, this will make our pancakes fluffy.

6. Now add raisins to the dough and mix.

7. Bake raisin pancakes in a frying pan over medium heat so that they have time to bake inside. Don't forget to add oil to the pan. If you don’t like greasy pancakes, then it’s better to remove the finished ones on paper towels, the oil will be absorbed and the pancakes won’t be greasy. If you do not add oil when frying, the pancakes will not be so beautiful and rosy.

8. Ready-made fluffy pancakes with raisins are best eaten hot. But they are also very tasty when cooled. Invite your family for tea and bon appetit!

Lush pancakes with herbs - a recipe for cooking with kefir

That we are all about sweets, and about sweet pancakes. You can pamper yourself not only with sweets for breakfast, dinner or Maslenitsa. How about making fluffy kefir pancakes with fresh herbs? It already sounds delicious, don’t you think so. And it’s incredibly tasty with sour cream.

You will need:

kefir - 300 ml,
flour - from 1 cup (approximately, follow the thickness of the dough),
salt - 0.5 teaspoon,
soda - 0.5 teaspoon,
sugar - 2 teaspoons,
egg - 1 piece,
green onions and dill - a small bunch each.

Preparation:

1. First of all, prepare fresh herbs, wash them and dry them. Remove the kefir from the refrigerator to warm it up. It is best to use kefir for pancakes that has already stood in the refrigerator for several days, has begun to ferment a little more, but has not yet spoiled.

2. Pour kefir into a large bowl in which we will knead the dough. Pour salt, sugar there and break the egg. Mix well. A whisk or fork will be sufficient for this process.

3. Now the hardest part is to add enough flour to make the dough thick enough. To do this, we can only advise one thing - add flour gradually. Add 2-3 tablespoons, stir well, add more. And keep adding until you get the desired dough consistency for fluffy pancakes.

4. The dough should turn out quite thick and viscous, like cream or rich sour cream. But don't overdo it, it shouldn't become like pie dough. Such pancakes will be dry and poorly baked.

5. Now let's cut the greens. Cut the onion into very thin rings, because large pieces of onion in pancakes are not very tasty. It is better to cut dill without stems to make it more tender.

6. Now pour the greens into a bowl and mix with the dough. Adjust the amount of greens to your taste, whether you like them more or lightly for flavor.

7. Well, now it’s time to fry our pancakes. When frying, do not skimp on vegetable oil; it is better to let it drain into paper napkins later than the pancakes will burn. Fry them on both sides over medium heat until they are golden brown.

Well, our fluffy delicious pancakes with herbs are ready and we cooked them again with kefir. This is how useful kefir is for making pancakes and pancakes.

Treat yourself to your health and make your family happy!

Banana pancakes with kefir are fluffy and sweet. Step-by-step video recipe

And another lush kefir pancakes that neither adults nor children can resist. Sweet and fluffy banana pancakes. This is a real holiday dessert or a unique delicacy for breakfast. One day I tried to cook them and my family just fell in love with these pancakes. They turned out to be very tasty. Now the presence of bananas in the house very often began to lead to the preparation of pancakes. Well, it’s not for nothing that I found out this recipe.

Like all the recipes in this collection, our banana pancakes are prepared with kefir, which makes them very fluffy. And for me this is a very important criterion, because I don’t like thin pancakes. For me, they are better the more airy and soft the dough and the crispier the crust. These pancakes are perfect.

How to make banana pancakes with kefir, see the video recipe below. It is very simple and understandable, anyone can handle the preparation.

Well that's all for today. It doesn’t matter what made you cook pancakes, what matters is that they brought a small delicious holiday to the house. Delight your loved ones with delicious treats more often, cook more pancakes and pancakes for Maslenitsa and enjoy life every day!

Many people doubt that kefir can be used to make pancakes that are as fluffy as real yeast pancakes. This misconception can be easily dispelled if you prepare the pancakes first according to one recipe. From the very first try, you will understand that you have become a real expert in the field of pancakes. It is enough to understand the basic principle and technology: the dough should be thick, like sour cream, much thicker than for pancakes, and fluffiness is achieved simply by the reaction of acid with soda. Kefir copes with this function simply perfectly.

Kefir pancakes have many advantages over other types - they are healthy and can be prepared instantly. You don't need to wait for the dough to rise; this process simply happens in the pan while frying. Instead of baking soda, you can use baking powder. Delicious kefir pancakes are also prepared with yeast, but soda is not added. The baking process is very simple - pour vegetable oil into a frying pan (more than for pancakes), spoon out the dough, then turn it over - and you're done!

Kefir pancakes - food preparation

The main ingredients are flour, kefir, soda, eggs. For those with a sweet tooth, add sugar; a tastier dough will be made with eggs. Flour can be any kind - wheat, barley, buckwheat. The most delicious pancakes are made from premium flour, but lower grades can also be used.

The recipe for kefir pancakes has no strict restrictions. You can add different amounts of eggs or not use them at all, add various additives (apples, pumpkin, carrots, bananas). You can add crushed nuts and dried fruits – prunes, raisins, dried apricots – to sweet pancakes. Like kefir, you can use yogurt or fresh milk (in this case, be sure to sour it with vinegar or citric acid).

Kefir pancakes - the best recipes

Recipe 1: Simple kefir pancakes

It is with this recipe that little housewives begin their journey into cooking. These pancakes can feed a whole family for breakfast. You won’t even notice how a mountain of delicious sunshine is formed; you can grease them with butter for a better taste.

Ingredients: water (40 ml), kefir - (1 cup, 250 ml), egg (1 pc.), flour (1.5 cups (300-350 grams), sugar (spoon), salt, vegetable oil for frying.

Cooking method

Mix kefir with water and heat it up a little. In a saucepan for dough, put sugar and beat in an egg, pour in kefir and add soda. Mix with a mixer or a regular spoon. Gradually add flour in small portions until you achieve the desired consistency. It is advisable to stir all the lumps; you can use a paddle for this. Heat oil in a frying pan, spread the dough and fry on both sides. For convenience, use an additional fork so that the oil does not splatter on the stove. Always cook and treat your family and friends.

Recipe 2: Kefir pancakes with dried fruits

Simple pancakes will become much tastier if you add a little raisins, dried apricots or prunes to them. Wash and soak the required amount for a short time, and start preparing the dough. It makes no difference how you mix soda with acid (in this case, kefir) - add soda to flour or to liquid - the reaction will still occur. The easiest way is to mix all the ingredients and use a mixer.

Ingredients: flour (300 grams), eggs (2 pieces), sugar (1 spoon), soda (half a teaspoon without top), kefir (500 grams), raisins (or dried apricots, prunes, you can use a mixture, 100 grams), salt.

Cooking method

Sift the flour and mix with soda, kefir and salt. Add sugar. Make sure that the dough has the desired consistency. Thicker dough makes taller pancakes; thin batter will produce pancakes similar to pancakes, only smaller in size. It is better to make a thick dough with raisins or dried apricots. Ideally, the consistency should be like very thick sour cream. Heat a frying pan with vegetable oil very well (at least 2 spoons per batch), scoop the dough into a spoon and spread it out at intervals. The pancakes will grow and increase in size. Place the finished products on a separate plate and serve with jam or honey.

Recipe 3: Kefir pancakes with apples

A classic recipe, especially good during apple season, when they are juicy and freshly picked from the tree.
You can make a large batch of pancakes. We use baking powder and add additional flavor with cinnamon, vanilla or lemon zest.

Ingredients: wheat flour (300 grams), kefir (half a liter), eggs (3 pieces), baking powder (5 grams), ground cinnamon, vegetable oil for frying (100 ml), apples (3 pieces), vanilla sugar, salt, sugar .

Cooking method

Core the apples and cut into small flat pieces. Mix the ingredients for the dough and add apples, vanillin, and you can add a little grated lemon zest. Fry over low heat in vegetable oil. The pancakes will rise well; as they cool, they may settle, but will not lose their wonderful taste and aroma. You can grate two apples on a coarse grater, add a spoonful of sugar and put in the microwave for 2 minutes. Spread the resulting puree on the pancakes and cover with another - you get a puff dish with apple filling.

Recipe 4: Pumpkin kefir pancakes

Pumpkin pancakes are not just delicious, but also very healthy. Due to the pumpkin, the number of calories is reduced, you can safely prepare the dish for breakfast without the risk of gaining extra pounds.

Ingredients: flour (1.5 cups), kefir or yogurt (2 cups), pumpkin (300 grams), sugar (2 large spoons), salt.

Cooking method

Peel the pumpkin and grate it on a coarse grater. Beat kefir with eggs, salt and sugar. Add flour, soda and mix. Next comes the pumpkin. In a preheated frying pan, fry the pancakes on one side over medium heat, turn them over, cover the frying pan with a lid and turn the heat to very low (so that the pumpkin cooks until the other side is cooked). Serve the finished pancakes with jam or sour cream.

For those who don’t really like sweets, you can make unleavened pancakes. For example, cheese - spread the classic dough in a frying pan and put a piece of hard cheese in the center of each circle. When they are fried, turn them over. Serve with sour cream.

What are pancakes? This is a delicious dish of Russian, Ukrainian and Belarusian cuisines, which is aromatic fried flatbread with a crispy crust and tender pulp inside. They have become so firmly entrenched in the culture of the Slavic peoples that they have been described more than once in literary works and mentioned in proverbs and sayings (for example, “where there are pancakes, then okay”). One version 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 an egg and flour-based batter 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 the highest grade flour: it contains the most gluten, which makes baked goods airy. You will also need a little baking soda or baking powder to make this dough rise when baking. The binding component is the egg, which gives the baked goods additional fluffiness and softness. It is recommended to place the dough for pancakes in hot oil, where you need to fry it on both sides until cooked.

Many people associate pancakes with comfort, a house in the village and a caring grandmother. So such concoction is not only a celebration of 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. In my photo there are pancakes with slices of thick apple jam. In combination with this preparation, homemade pancakes with kefir and soda will become your favorite dessert. Household members will not look up from their plates until everything is eaten.

The most delicious pancakes are those that melt in your mouth. They don’t taste like soda, there’s no extra flour, but they have a crispy crust and a yellowish tan from the frying pan. Sunny, round and moderately fluffy pancakes, slightly sweet and incredibly tender inside - this is what you can prepare using this recipe. But strictly following the recipe in preparing the most delicate baked goods in a frying pan is not enough, since you need to feel the dough. And if you add a little more or a little less flour, set the wrong heat, or turn the pancakes over at the wrong time, you can ruin everything. Therefore, in this recipe I will tell you all the subtleties and tricks so that the pancakes come out perfect. The main thing is to be in a good mood, put on your favorite music and... let's go!

Ingredients:

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

Cooking the most delicious pancakes, step by step recipe

1. Pour soda into kefir and whisk until the mixture begins to bubble. There is no need to extinguish soda: it reacts well with kefir. You just need to mix everything well so that there are no lumps of soda left, which will be unpleasant to smell 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 with kefir and baking powder - it turns out no worse than with soda. If you use baking powder, you need to take 2 times more of it than soda.

2. Add egg, sugar, salt, vanilla.

Tip: First, crack 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 entire dough. A tricky way to check the freshness of an egg: salt warm water in a glass and lower it there: if it sinks, you can use it, if it floats, it’s better not to risk it.

3. Whip everything quickly with a whisk to make the dough more airy. Make sure the bubbles don't go away.

4. Sift the flour through a strainer and mix immediately. Sifting is a mandatory procedure for preparing fluffy and tender dough. The flour is saturated with oxygen and cleared of dried and stuck together lumps.

5. You need to feel the dough for pancakes. You may need a little more or a little less flour. If the dough is very liquid, the pancakes will turn out thin and not airy. If you beat the dough with flour, the baked goods will turn out a bit dry, although they will rise quite well. I really like to make pancakes from dough with a consistency like liquid sour cream or like a sponge cake for a cake. This dough easily flows down from a spoon and spreads freely (as in the photo below). The pancakes are the most tender and light. If you add another 0.5 cup of flour to the recipe, you will get fluffier pancakes. For them, the dough will be a little thicker, it will be better to gather on a spoon, the consistency will be like thick sour cream, like dough for sponge muffins or pies. I like it better when there is less flour and the pancakes are more tender.

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

By the way, did you know that in Rus' there were special cast-iron frying pans for baking pancakes? They were very heavy and were called ladnitsy, or ladki. Nowadays you can find pancake holders with built-in forms for flatbreads: various designs, 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, it’s not hot enough). Immediately set the heat to medium-low so that the pancakes do not burn.

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

9. When the pancakes are baked a little more than halfway up, and small bubbles appear on the top, it’s time to turn them over. If you do this earlier, the dough will shrink and the pancakes will spread. If you see that the pancakes are starting to burn on the bottom, but they are not yet baked to the middle, it means the heat is set higher than necessary. In this case, you can cover the pan with a lid for a short time so that the dough sets faster. This will not ruin the crispy crust. If the pancakes immediately begin to burn, it means the pan was not heated well or the coating is of poor quality.

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

11. You can see from the end how the pancake is fried. The dough should hold together and not be runny in the middle.

12. The pancakes turned out delicious, you’ll just lick your fingers! One minus is that they are a little fatty, you can’t eat a lot without harming your figure. I’m sharing a secret: place the pancakes on a paper towel to absorb excess oil. This simple measure will make them less caloric and more tasty. Tender kefir pancakes are ready. Bon appetit!

Our detailed recipe will help novice cooks prepare fluffy classic pancakes with kefir. This simple dish includes the most common and affordable ingredients, and the dessert is very easy to prepare! However, theory is useless without practice, so we stock up on everything we need and organize a sweet treat for the whole family.

And having already mastered fairly simple techniques, you can experiment and try this dish in a new version, for example, cooking.

Ingredients:

kefir - 250 ml;
salt - a pinch;
sugar - 2 tbsp. spoons;
egg - 1 pc.;
flour - 180-200 g;
baking soda - ½ teaspoon;
vegetable oil (for frying).

Lush kefir pancakes recipe with photos at home

Beat the egg with sugar and salt. We work vigorously with a whisk, combining the white and yolk.
Heat the kefir in the microwave or over low heat until warm (do not boil). Gradually pour the fermented milk product into the sugar-egg mixture, continuing to mix the components with a whisk.
Add sifted flour, previously mixed with baking soda, in parts.
Bring the mixture to a smooth and homogeneous state without any flour lumps. Since today we are preparing fluffy pancakes, the dough should be relatively thick so that during frying it does not spread over the pan, but takes the desired shape. The consistency of the dough for kefir pancakes should resemble thick sour cream.
How to bake lush pancakes with kefir
Heat a thick-bottomed frying pan by adding a couple of tablespoons of vegetable oil. Using a tablespoon, scoop up the sticky dough and place it in the form of small cakes on a hot surface. Fry over moderate heat until a characteristic blush appears on the underside.
Using a spatula, we turn the pancakes over and again wait for the “tan” to appear. We cook each batch like this, adding oil if necessary.
Serve lush kefir pancakes warm. As an addition, you can choose sour cream, jam, honey, condensed milk or berries grated with sugar. If desired, you can first place the finished pancakes on napkins or a paper towel to get rid of any remaining oil.

Bon appetit!

Everyone loves kefir pancakes, from young to old. When pancakes are frying in the kitchen, not everyone can ignore this smell. And even if you are on a strict diet, not everyone will be able to give up hot pancakes with sour cream.

Kefir pancakes are a fairly high-calorie dish. And if they are too heavy for dinner, then for breakfast this is an ideal find. A good alternative or addition can be called - tasty, satisfying, healthy.

Classic kefir pancakes - the simplest recipe

Classic kefir pancakes are the basis of all the basics. If you learn how to cook them according to this recipe, then, by slightly modifying it, you will be able to create real culinary masterpieces.

Ingredients:

kefir with any percentage of fat content – 600 ml;
two eggs;
flour – 290...330 grams;
baking powder for dough - a teaspoon (without a slide);
salt - to taste;
granulated sugar - a couple of spoons;
oil (for frying)

Preparation:

Pour the kefir into a saucepan, add salt and sugar and heat a little until they are completely dissolved.
Remove the container from the heat and beat the eggs into it. Stir until completely dispersed.
Add baking powder and start adding flour a little at a time. There is no need to rush, add it in small portions and mix well. The dough should resemble good thick sour cream and not drip off a spoon. There should also be no lumps in it.
Now put a thick-walled frying pan on the stove and pour oil into it. Just not too much - the bottom of the pan just needs to be well greased, that's all. We warm it up thoroughly and begin to put pancakes in it.
When one side is browned and the dough has risen, turn the pancakes over.

If you suddenly overfill the oil, place the finished baked goods on a paper towel. It will remove excess fat.

You can serve fluffy pancakes with anything - sour cream, condensed milk, jam or jam. It will be delicious in any case.

Recipe for lush pancakes with kefir

Every housewife dreams of learning how to cook fluffy, spongy pancakes. There are several tricks that will help her with this. Having prepared baked goods according to my recipe, you will definitely take note of it.

Ingredients:

eggs - two pieces;
flour – 300 grams;
salt - to taste;
oil (for frying)

Preparation:

You need to put the entire amount of soda in kefir. When the reaction begins in it and it starts to foam, beat the eggs into a bowl.
Mix the mixture thoroughly and add the remaining ingredients.
Stir the mixture until smooth - there should be no lumps in it. The consistency of the dough should be thicker than sour cream.

To eliminate the possibility of pancakes burning during baking, you can reduce the amount of granulated sugar.

You need to fry in a minimal amount of oil, but in a well-heated frying pan.

The cooked pancakes will not be too sweet and this is one of the “advantages” of this recipe.

Kefir pancakes with apples

Another option for making pancakes with kefir. Standard set of products:

kefir with any percentage of fat content – 500 ml;
apple (maybe a couple);
eggs - two pieces;
flour – 300 grams;
baking soda – ½ teaspoon;
baking powder - a teaspoon (without a slide);
salt - to taste;
granulated sugar – 2 tablespoons;
oil (for frying)

Preparation:

The apple must be peeled and grated on a coarse grater. This way the apple flavor will be clearly recognizable in the dough.

But you can simply cut it into cubes. In this case, they will crunch slightly when you enjoy the hot pancakes.

Heat the kefir a little, dissolving salt and granulated sugar in it. Add applesauce and stir.
Now it's the turn of the flour. The dough should be thick, but not too thick. Otherwise the pancakes will turn out tough.
Pour some oil into the pan and heat it up. Then reduce the heat to less than medium and start frying the pancakes. They will bake well and turn out airy and fluffy.

The taste of the apple will be well complemented and emphasized by cinnamon and/or vanilla.

Kefir pancakes without eggs

This recipe is also very simple, and due to the absence of eggs, its calorie content is reduced.

Ingredients:

two glasses of kefir;
soda - a small spoon without a slide;
salt and granulated sugar - a guide to your taste;
flour - how much kefir will take to the desired consistency;
oil for frying.

Preparation:

Pour kefir into a deep bowl and stir soda in it. Wait for the reaction to begin - it will begin to bubble.
Then put the remaining ingredients into it to make a medium-thick dough, reminiscent of good sour cream. Let it sit for 10 minutes.
Grease the bottom of the pan with oil and heat. Bake pancakes. Just keep in mind that they fry very quickly and can burn.

Serve hot, but they will be delicious when cooled down.

Lush pancakes made with kefir and yeast

Yeast pancakes turn out fluffy and a bit like homemade buns. You will have to spend a little more of your time to prepare.

Ingredients:

kefir – 450 ml;
warm milk - a third of a glass;
a pair of eggs;
two spoons of dry yeast;
salt - to taste;
baking powder for dough - spoon;
flour - about a glass;
oil (for frying).

Preparation:

Stir the yeast in warm milk, add half the amount of granulated sugar and leave the dough for 10 - 15 minutes. During this time, the mass will rise and become spongy-thick.
Kefir needs to be heated a little so that the salt and remaining granulated sugar can dissolve.
Place pre-beaten eggs into kefir. Then add the risen yeast. Stir and reheat the kefir using a water bath.
Start adding flour little by little, controlling the thickness. Don't forget to add baking powder. The dough should turn out like good sour cream.
Let it sit for about half an hour and you can start preparing the pancakes.
Grease the bottom of the pan with oil. The dough should not be stirred: it should simply be taken with a spoon and placed in the pan.