Thin pancakes made with sour kefir recipe. Pancakes with sour kefir: table decoration

Pancakes made with sour kefir are no worse than those made with fresh kefir.

So is it worth throwing a product that has expired into the trash bag?

Let's try to figure out how to bake delicious pancakes using, in addition to traditional ingredients, a sour fermented milk product.

Below on the page I have presented a number of very interesting recipes.

Pancakes recipe

You will need: half a liter packet of aged kefir; a glass of flour; a pair of eggs; 2.5 tablespoons granulated sugar; a pinch of salt; 40 ml of vegetable oil and 6 g of baking soda.

Knead the dough according to the following scheme:

1. In a container, whisk sugar, salt and half a liter of sour kefir.
2. Beat the eggs separately and add them to the kefir mixture.
3. Mix flour with soda and sift.
4. Add flour gradually, whisking the dough each time. Your task is to prevent the formation of lumps.
5. Pour in vegetable oil. When you have formed a mass similar to liquid sour cream, the kneading process can be considered complete. If necessary, thin the dough with water.

Thin pancakes are baked in a heated frying pan. Don't forget to grease it with oil to prevent the pancakes from sticking to the bottom.

Fold the finished pancakes into a triangle, place on serving plates and pour over liquid aromatic honey.

Rules for kneading dough with sour kefir

Fermented kefir is a product from which you can bake thin lacy pancakes. The main thing is to make the pancake dough correctly, and you are guaranteed an excellent result in the form of a tasty, hearty dish.

Peculiarities:

1. In peroxided kefir, an active process of gas formation occurs, due to which the pancakes turn out lacy, with many holes appearing in them.
2. Sour kefir makes the dough more liquid, and the pancakes come out thinner.
3. Even if it seems to you that the dough is ready to use and its consistency is considered normal, pour in a little water. This will make the pancakes even thinner and more transparent.
4. For additional fermentation of the dough, you will need soda. It reacts with the acid that is in kefir and releases many bubbles of carbon dioxide. Thanks to soda, the pancakes stick into the hole.

When the kefir dough is ready, start baking pancakes. To do this, you will need a Teflon-coated frying pan or a regular one with thick walls.

Make sure that the baked goods do not stick to the bottom, so grease the pan with vegetable oil. Pour in the pancake batter only when the pan is hot enough.

Recipe: pancakes with kefir

Product list: 1 egg; 3.5 tbsp. spoons of sugar; a glass of milk and the same amount of sour kefir; 160 g (1 cup) flour; 0.5 teaspoons each of salt and soda; vegetable oil.

Step-by-step preparation:

1. Heat kefir to a temperature of 38-40 degrees. This temperature will contribute to better quenching of the baking powder.
2. Add baking soda and stir the mixture thoroughly until the quenching process is complete.
3. Beat the egg into the dough. By the way, you need to take it out of the refrigerator in advance so that it is not too cold.
4. Pour salt, sifted flour and granulated sugar into a bowl. Mix everything thoroughly with a whisk.
5. All that remains is to pour in the vegetable oil and milk. Boil the latter and, stirring the mixture of sour kefir with a whisk, carefully, in a thin stream, add the product to the rest of the ingredients.
6. Add butter at the very end and start baking pancakes.

Once you have poured the batter into the pan and formed a thin pancake, cover the pan and fry on one side for 30 seconds.

Then remove the lid, turn the pancake over and cook until done. The result is fluffy, golden-brown pancakes made with kefir, which are recommended to be served with sweet sauce or jam.

Recipe with photo: pancakes with expired kefir

The ratio of components is as follows:

4 eggs; 0.5 liters of kefir; 180-200 g flour; 2.5 tbsp. spoons of sugar; 1 teaspoon baking powder; Art. a spoonful of refined lean oil.

Step-by-step preparation:

1. Pour the kefir into a large bowl.
2. Part by part, constantly whisking the mixture, add the sifted flour.
3. Beat the eggs separately and add them to the dough.
4. Add remaining ingredients (baking powder and oil).
5. The dough made with sour kefir is considered completely ready when it becomes homogeneous and looks like low-fat sour cream.

Fry the pancakes on both sides until they acquire a golden hue. Small holes should appear on the surface of the flour products, a sign that the dough was mixed correctly and the pancakes are baking at the optimal temperature.

Stack pancakes and spread with butter. As an addition, serve the bowl with honey, jam, or condensed milk. You can simply sprinkle with powdered sugar.

Both beautiful and tasty. Did you like the recipe? Visit my site more often; its pages contain a lot of useful information that you would do well to know.

My video recipe

Kefir that has been left in the refrigerator for two or three days begins to bubble and becomes harsh and sour. Don’t rush to get rid of it - you can make delicious pancakes with sour kefir, thin or fluffy, holey, tender. You will get them right the first time, and you will see that the more acidic the kefir, the more suitable it is for baking pancakes. To make the dough more fluffy, add soda to the dough, but you need a little of it so as not to end up with dry cakes with brittle edges instead of tender pancakes.

Ingredients:

• Kefir 2.5-3% fat – 500 ml;
• wheat flour – 220 gr;
• eggs – 2 pcs;
• sugar – 3 tbsp. l. without slide;
• salt – 0.5 tsp;
• refined vegetable oil – 3 tbsp. l;
• soda – 1 tsp. (flat, without slide);
• vinegar 6-9% - 1 tbsp. l.
• jam, sour cream - for serving.

Preparation

Let's start preparing the dough by mixing the egg, sugar and salt. Using a whisk or fork, beat into foam.

It would be good to plan in advance for cooking pancakes with sour kefir and take it out of the refrigerator three to four hours before you start making the dough. Or heat it up a little, make it warm. But you need to stir while heating, otherwise it will curl up near the walls and on the bottom, and you will be left without pancakes. Pour warm kefir into the egg with salt and sugar, whisk until smooth.

Sift the flour and add it in parts, stirring in a circular motion.

Beat with a whisk or mixer. Let's bring the dough to medium thickness, make it thicker than usually obtained for pancakes made from milk.

Pour in refined vegetable oil so that it does not give any aftertaste, but simply adds oiliness. Stir until all the oil is gone.

We extinguish the soda with vinegar. This is not a necessary condition; kefir also has enough acid and can extinguish it. But when heated, when you pour the batter into a hot frying pan and fry the pancakes, they may develop an unpleasant soda taste. Quenching with vinegar completely eliminates this.

Pour soda into the dough. Do you see how airy and bubbly it has become? Medium thick, airy, just the way you need to make thin pancakes from sour kefir. If you want it more fluffy, add a little flour. Bring the dough to the desired thickness, leave it for 15 minutes.

Grease the pan so that the pancakes are not dry. You can cut the potato and dip it in oil, attach a piece of lard to a wooden fork, or brush the surface with a silicone brush. Stir the dough with a ladle, scoop out as much as you need (the amount depends on the diameter of the pan), pour it to one edge. Tilt the pan and rock it from side to side so that the dough spreads over the entire surface. Place on medium heat and bake until the top becomes dull and holey. It will take no more than 1.5 minutes.

Turn the pancake over with a spatula. The second side is almost ready, 30-40 seconds is enough and you can transfer it to a plate. We continue baking until the dough runs out, and keep the finished pancakes covered or immediately place them on the table.

Are you still thinking and doubting whether it is possible to make delicious pancakes from sour kefir? Look how ruddy and lacy they turned out! Pancakes made with sour kefir taste as good as they look. They are not entirely sweet, with a pleasant sourness, tender, soft. It will be very tasty with sour cream, jam, honey!

Making pancakes has always been an interesting process. And pancakes made with sour kefir become a decoration for any table. The article provides several of the most common recipes for preparing this dish.

Pancakes with sour kefir

To prepare the dish, you need to prepare the following ingredients in advance:

• Sour kefir with one percent fat content in a volume of 350 milliliters.
• Regular boiling water - 250 milliliters.
• Flour – one and a half cups or 250 grams.
• Three eggs.
• Salt - half a teaspoon.
• Granulated sugar - a teaspoon.
• Baking soda - half a teaspoon.
• Sunflower oil - three tablespoons.
• Butter - according to taste preferences.

You can prepare pancakes this way:

1. Initially, beat a couple of eggs in a specially prepared container. It is recommended to do this using a whisk.
2. Then gradually add sugar to this mixture, continuing to beat it.
3. Now you need to add boiling water to this solution. This should be done gradually, continuing to beat the mixture in a thin stream.
4. In another container, add baking soda to the poured kefir.
5. Now we begin to gradually add flour to the first mixture. We also add prepared sour kefir and soda.
6. Beat until it becomes a liquid dough.
7. After this, you can add oil to taste.
8. Treat the frying pan prepared in advance with vegetable oil and heat over low heat.
9. Add heat and bake pancakes. We must remember that the dough must be poured very thinly.
10. Turn them over during cooking.

Coat the prepared pancakes with butter.

Lacy pancakes with sour kefir

To prepare these pancakes you need to take the following ingredients:

• One glass of sour kefir.
• Regular milk - one glass.
• Egg.
• Sunflower oil - two or three tablespoons.
• Three quarters of a regular glass of wheat flour.
• Half a teaspoon of baking powder.
• Sugar - four tablespoons.

Prepare the dish this way:

1. In a special container, mix together granulated sugar and egg.
2. We stir the mixture until it becomes a homogeneous mass.
3. After this, add pre-prepared sour kefir to it.
4. We further stir the mixture, using a whisk, gradually adding flour and prepared baking powder.
5. Now you need to pour milk into this mixture.
6. After this, using a culinary whisk, mix the contents of the container.
7. Add butter to the resulting dough.
8. After this, the dough should be left to rest for about 15 minutes.
9. Prepare the frying pan by greasing it with a small amount of vegetable oil.
10. Fry the pancakes in such a way that a lacy structure is obtained.
11. Gradually turn them over in the pan.

Fluffy pancakes with sour kefir

Pancakes should be prepared using the following ingredients:

• A couple of chicken eggs.
• A tablespoon of granulated sugar.
• A teaspoon of table salt.
• Three glasses of sour kefir.
• A couple of glasses of premium wheat flour.
• Two teaspoons of sunflower oil.

We prepare pancakes in the following sequence:

1. In a special bowl, mix the egg yolks with sugar and table salt.
2. Next, add a couple of glasses of sour kefir to this mixture.
3. We stir the mixture using a whisk.
4. Gradually add wheat flour there.
5. We knead the dough so that there are no lumps.
6. Now you can add a little more sour kefir to the resulting dough.
7. Separately, beat the whites.
8. Add the whites whipped until foamy to the dough.
9. We stir the mixture again.
10. Prepare a frying pan for baking pancakes by adding vegetable oil.
11. Pour a thin layer of dough into it and bake pancakes.
12. Turn them over during baking.
13. As soon as they turn golden brown, place them on the prepared plate.

Early ripening pancakes with kefir or sour milk

Such pancakes made with sour kefir have been known for a very long time. Previously, they were prepared on major holidays as one of the main table decorations. Now they can be prepared at any convenient time, both with sour kefir and dry yeast.

The following ingredients are needed:

• Five eggs.
• One hundred grams of butter 72 percent fat.
• A couple of tablespoons of granulated sugar.
• A pinch of table salt.
• A couple of glasses of wheat flour.
• Two glasses of sour kefir.
• A small amount of sunflower oil for greasing the pan.

Pancake recipe:

1. We separate the egg yolks from the whites and place them in a pre-prepared container.
2. Add sugar and table salt to the same bowl.
3. We whisk the mixture.
4. After this, melt the butter in a water bath. It is important here that the oil does not start to boil. Therefore, it will be better when we don’t heat it a little.
5. In a container, beat the yolks using a whisk and add the melted butter. We carry out this process slowly.
6. Now pour the flour there too. At the same time, we do not stop and continue to beat the mixture.
7. After obtaining a homogeneous mass, add a glass of sour kefir.
8. Stir the mixture and add a glass of kefir again.
9. Now you can gradually add 220 grams of flour and move.
10. In a separate container, beat the whites until foamy.
11. Add the resulting foam to the main dough. We do this in a circular motion. This way the dough will be thicker.
12. Heat a frying pan over low heat and add a little vegetable oil.
13. Pour a thin layer of batter and fry the pancakes.
14. Bake pancakes from the resulting dough over low heat for four minutes.
15. Now we turn them over and repeat the process.
16. Place the pancakes on a plate. However, they do not need to be lubricated with oil.

Custard pancakes with kefir

These pancakes are very tasty. They use a topping in the form of cheese. This allows you to improve the taste of the dish.

We start preparing pancakes by preparing the following components:

• Sour kefir - one glass.
• Purified water - a glass.
• Egg - a couple of pieces.
• Sunflower oil - a couple of tablespoons.
• Half a teaspoon of salt.
• Two tablespoons of sugar.
• Baking powder - half a spoon.
• Hard cheese - based on taste preferences.

We prepare the dish as follows:

1. Pour the required amount of flour into the prepared bowl.
2. Add salt, baking powder and granulated sugar.
3. Mix the entire contents of the bowl.
4. Add a couple of eggs to the finished mixture and mix using a whisk.
5. Pour one glass of sour kefir there.
6. Mix the contents until smooth. It is important that there are no lumps left.
7. Pour a glass of hot water into the prepared dough.
8. Beat it all and add sunflower oil there.
9. Prepare a frying pan over low heat and then add a little vegetable oil.
10. Fry the pancakes on each side.

During the last frying, sprinkle them with pre-chopped cheese.

Homemade fluffy pancakes with sour kefir or milk (video)

Pancakes with sour milk or kefir (video)

Pancakes should be prepared with sour kefir in strict accordance with the recipes. Additionally, they can be cooked with sour cream and citric acid. The results are wonderful dishes that will be an excellent decoration for the table and will delight guests with their taste.

How to cook pancakes with sour kefir thin recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Interestingly, pancakes made with sour kefir turn out no worse than with regular kefir. You just need to get the mixture right.

If a package of kefir lingers in the refrigerator for a long time, do not throw it away immediately. Nothing should go to waste, especially food.

To verify this, you can try cooking pancakes with sour kefir. To do this, you will need the following products: a half-liter package of old kefir, two raw eggs, a glass of flour, 50 grams of sugar, 6 grams of baking soda, a pinch of salt and a little vegetable oil.

Preparing such a dish is not difficult. You just need:

1. In a spacious container, combine kefir, salt, sugar and mix well.
2. In a separate bowl, beat raw eggs and then add them to the general mixture.
3. Sift the flour and add baking soda to it.
4. Combine the products and beat thoroughly using a mixer or a regular whisk. The dough should resemble liquid sour cream. If it turns out a little thicker, it’s better to add a little water.
5. Pancakes with sour kefir are baked in the same way as regular ones. To do this, you only need a well-heated frying pan, coated with oil.

The pancakes are thin and very flavorful. They are good to eat with honey or any jam.

In order for pancakes made with sour kefir to be tasty and appetizing, you need to follow certain rules. The fermentation stage of the milk component does not play a special role here. The main thing is to prepare the dough correctly. The secrets are very simple:

1. We must remember that using a fermented milk product makes the dough more liquid, and, therefore, the pancakes will turn out thin.

2. Peroxided kefir promotes stronger gas formation, and this in turn leads to the appearance of the desired holes in the finished product.

3. Don't forget about soda. Its presence causes additional fermentation and the appearance of carbon dioxide. This is another reason why those same bubbles appear in the dough.

4. Even if the consistency of the dough seems normal, a little water will not hurt it. This will guarantee that the pancakes will turn out as thin as possible.

And when the dough is ready, all attention turns to the baking process. At this stage of the process, the main factor is the pan. It should be clean, without scratches and preferably with a non-stick coating. In addition, it must be remembered that baking should be carried out only after heating it strongly.

There is another way in which you can make pancakes with sour kefir. The recipe in this case will be slightly different. You will need the following quantities of products: for a glass of kefir - the same amount of milk, 75 grams of sugar, 1 egg, ½ teaspoon each of salt and soda, a glass of flour and vegetable oil.

1. Heat the kefir slightly, and then add to it half of the soda that was prepared for kneading. After thorough mixing, you can add the remaining amount and complete the process.
2. Add an egg to kefir. It is better to take it out of the refrigerator in advance so that it can warm up a little.
3. Now you need to add flour, sugar, salt and finish mixing.
4. Separately, bring the milk to a boil and also add it to the total mass. This stage can be considered the last. Now the dough is ready for baking.
5. Grease a frying pan with vegetable oil and heat well.
6. Then pour some dough onto it and cover with a lid.
7. After a couple of minutes, turn the pancake over, but you no longer need to cover the pan.

The result is a surprisingly thick and delicious pancake. You can eat it with anything. Anything goes here: butter, sour cream, jam or just hot tea.

Beginning housewives may not yet know how to cook pancakes with sour kefir. A recipe with a photo in this case will help you do everything right.

You can try the following ratio of components: ½ liter of kefir, one and a half to two glasses of wheat flour, 4 eggs, a teaspoon of baking powder, 50 grams of sugar and 15 grams of vegetable oil.

The sequence of steps is as follows:

1. Pour kefir into a large bowl.
2. Gradually, in small parts, add flour to it, stirring slowly.
3. Add eggs and continue kneading.
4. Add the remaining ingredients without interrupting the process. The oil is added last.
5. Now all that remains is to methodically fry the pancakes on both sides, one after the other.

The resulting product can be compared with photographs. If everything was done correctly, then on the plate there will be thin pancakes, completely strewn with small holes. Otherwise, the learning process should be repeated, but more carefully.

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Pancakes made from sour kefir

Pancakes made from sour kefir- this is what you were looking for. After all, such pancakes will definitely conquer everyone with their taste and aroma; these are magnificent pancakes, they are definitely worth making. This is one of the most interesting recipes for delicious pancakes. which will serve as an excellent breakfast or savory dinner if you wrap some filling in pancakes. This recipe will be useful to any modern housewife. And in order for the pancakes to come out just lick your fingers and not tear, they need to be prepared with great desire and a good mood. Let's start making pancakes from sour kefir and look at the recipe in detail.

The required ingredients for these pancakes are as follows:

• white wheat flour – 1 cup;
• chicken eggs – 2 pcs.;
• sour kefir - 1 glass;
• clean drinking water – 1 glass;
• table salt – 1/2 teaspoon;
• sugar – 1 l. Dining room;
• baking soda - on the tip of a knife;
• vegetable oil - 3 tablespoons tbsp.

The preparation of these particular pancakes is as follows:

First of all, beat the eggs with a whisk until foam appears and add a little salt. Next, pour a glass of water into the chicken eggs and continue beating. Then add kefir and soda, as well as sifted flour (to give airiness to the pancakes) and stir well so that there are no lumps. The next step is to add sugar and vegetable oil. All ingredients must be mixed well. The dough should be of medium thickness so that it flows well from the ladle; don’t overdo it with thickness, because you won’t get pancakes.

Then take a pancake frying pan, heat it with vegetable oil (you can grease it with a piece of lard) and start cooking. Bake on both sides until deliciously golden brown.

You can serve these pancakes with sour cream, jam or honey, jam, whatever you like.

Pancakes with sour kefir

Pancakes made with kefir turn out very tender and tasty. In our recipe you can use both fresh and sour kefir. If you have some expired kefir left and you don’t know what to do with it, then know that sour kefir is perfect for baking. Pancakes, pancakes, pies - this is what can be prepared using expired kefir. But of course it is important that the kefir is not completely spoiled. Smell it and look at the date; if it’s no more than a week old and the smell doesn’t cause disgust, it means you shouldn’t drink it, but you can make something tasty out of it.

I offer you a very good and successful recipe for thin pancakes with sour kefir. We will prepare them using boiling water and a small amount of soda, they will turn out very thin, the dough will be elastic. These pancakes can be served with sour cream, honey, chocolate, condensed milk, jam or other delicacies. These pancakes are also suitable for wrapping different fillings. The filling for such pancakes can be not only sweet. For the filling, curd mass, minced meat, and many other options are suitable. Save the recipe for yourself and cook for your loved ones!

• egg – 1 pc;
• salt – 0.3 tsp;
• sugar – 1.5 tbsp;
• kefir – 150 ml;
• flour – 85 gr;
• boiling water – 75 ml;
• soda – 0.3 tsp;
• vegetable oil – 2 tbsp;

How to cook thin pancakes with expired kefir

To prepare thin pancakes with kefir, we need a deep bowl. Beat the egg into a bowl, add salt and sugar. Beat the egg and sugar with a mixer until smooth. Beat for two to three minutes.

Add expired kefir to the whipped mass and mix. I take kefir 2.5% fat, you can take the one you have in the refrigerator.

Then add flour and mix back. If desired, the flour can be sifted.

Add soda to boiling water and stir. After this, pour boiling water into the dough and mix back. You can mix with a mixer or a regular whisk, it is important to achieve a uniform consistency.

Add vegetable oil to the dough and mix well. Instead of sunflower oil, you can add olive oil.

The dough turns out like liquid sour cream. There should be no lumps in the dough. If there are lumps, break them up with a whisk. It is better to set the dough aside for 15-20 minutes, then the stickiness will increase and the dough will become more manageable when baking pancakes.

Fry pancakes in a heated frying pan, without vegetable oil. The pan should be a pancake pan or have a non-stick coating so that the pancakes do not tear and are easily turned over.

Fry the pancakes over medium heat on both sides until cooked. Serve aromatic and delicious pancakes to the table!

Pancakes with sour kefir

Kefir that has been in the refrigerator for two or three days begins to bubble and becomes harsh and sour. Don’t rush to get rid of it - you can make delicious pancakes with sour kefir, thin or fluffy, holey, tender. You will get them right the first time, and you will see that the more acidic the kefir, the more suitable it is for baking pancakes. To make the dough more fluffy, add soda to the dough, but you need a little of it so as not to end up with dry cakes with brittle edges instead of tender pancakes.

• Kefir 2.5-3% fat – 500 ml;
• wheat flour – 220 gr;
• eggs – 2 pcs;
• sugar – 3 tbsp. l. without slide;
• salt – 0.5 tsp;
• refined vegetable oil – 3 tbsp. l;
• soda – 1 tsp. (flat, without slide);
• vinegar 6-9% - 1 tbsp. l.
• jam, sour cream - for serving.

Let's start preparing the dough by mixing the egg, sugar and salt. Using a whisk or fork, beat into foam.

It would be good to plan in advance for cooking pancakes with sour kefir and take it out of the refrigerator three to four hours before you start making the dough. Or heat it up a little, make it warm. But you need to stir while heating, otherwise it will curl up near the walls and on the bottom, and you will be left without pancakes. Pour warm kefir into the egg with salt and sugar, whisk until smooth.

Sift the flour and add it in parts, stirring in a circular motion.

Beat with a whisk or mixer. Let's bring the dough to medium thickness, make it thicker than usually obtained for pancakes made from milk.

Pour in refined vegetable oil so that it does not give any aftertaste, but simply adds oiliness. Stir until all the oil is gone.

We extinguish the soda with vinegar. This is not a necessary condition; kefir also has enough acid and can extinguish it. But when heated, when you pour the batter into a hot frying pan and fry the pancakes, they may develop an unpleasant soda taste. Quenching with vinegar completely eliminates this.

Pour soda into the dough. Do you see how airy and bubbly it has become? Medium thick, airy, just the way you need to make thin pancakes from sour kefir. If you want it more fluffy, add a little flour. Bring the dough to the desired thickness, leave it for 15 minutes.

Grease the pan so that the pancakes are not dry. You can cut the potato and dip it in oil, attach a piece of lard to a wooden fork, or brush the surface with a silicone brush. Stir the dough with a ladle, scoop out as much as you need (the amount depends on the diameter of the pan), pour it to one edge. Tilt the pan and rock it from side to side so that the dough spreads over the entire surface. Place on medium heat and bake until the top becomes dull and holey. It will take no more than 1.5 minutes.

Turn the pancake over with a spatula. The second side is almost ready, 30-40 seconds is enough and you can transfer it to a plate. We continue baking until the dough runs out, and keep the finished pancakes covered or immediately place them on the table.

Are you still thinking and doubting whether it is possible to make delicious pancakes from sour kefir? Look how ruddy and lacy they turned out! Pancakes made with sour kefir taste as good as they look. They are not entirely sweet, with a pleasant sourness, tender, soft. It will be very tasty with sour cream, jam, honey!

Pancakes with sour (expired) kefir

The housewife often asks the question: there is sour (expired) kefir in the refrigerator, can it be put into use? Of course you can. Don’t rush to pour out this kefir, it can make wonderful pancakes. Sour kefir is perfect for baking; there are many recipes for expired kefir; below we present only some of the most popular recipes.

• The dough mixed with kefir (it doesn’t matter whether it’s normal or expired) is quite liquid. When baking pancakes using this dough, they turn out lacy, thin, with a lot of holes and excellent taste!
  It is advisable to bake pancakes in a “pancake” (low) frying pan with a Teflon coating. In this case, pancakes will not stick to the pan when baking.
• If the pancakes are not as thin as you would like, add a little water to the dough, you can even try adding sparkling water instead of regular water. For soft and fluffy pancakes, it is not recommended to add any other liquid to the dough.
• To obtain a more airy and porous dough, soda is sometimes added. Kefir acid mixed with soda will release carbon dioxide and make the dough much more airy. But it’s important not to overdo it with soda, because... The taste of baking soda can degrade the taste of pancakes.
• When preparing the dough, be sure to sift the flour - sifting saturates the flour with air and pancakes baked from such dough are more airy. Always sift the flour - this applies not only to kefir pancakes, sifting saturates this product with air, which has a positive effect on the airiness of the pancakes.
  Pancakes should always be baked in a hot frying pan greased with vegetable oil. Recipes with photos and detailed descriptions of how to cook thin and tender pancakes with sour kefir are given below.

It turns out that you can make many different and very tasty pancakes from sour and expired kefir!

Flavorful pancakes with sour kefir

Many housewives use milk as the main ingredient to make pancakes. But pancakes made with sour kefir turn out just as appetizing and tasty. The main thing is to know a good recipe, and then your loved ones will be happy!

The most important point in preparing the dough is well-sifted flour. In the process of sifting through a fine sieve, the flour is saturated with oxygen, and the pancakes turn out more “airy”.

In a deep bowl, mix granulated sugar, eggs and vanilla sugar. Pour the mixture with sour kefir and stir.

First peel the apple and grate it on a fine grater. Add the grated apple to the kefir-sugar mixture and mix again.

Pancakes made with sour kefir. Recipe No. 2

According to this recipe, the pancakes are thick, with holes and very appetizing. Perfect for Sunday breakfast with the whole family.

Cooking method:
In a deep bowl, mix expired kefir with sugar and salt. Add beaten eggs to the mixture.
Mix flour and baking soda in a separate bowl. Sift the flour through a sieve into the kefir mixture. Beat all this with a mixer.

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Pancakes with kefir, Kefir dishes

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Pancakes with sour kefir

You've probably also had situations when the kefir you bought turned out to be so sour that you couldn't drink it. I solved the problem simply: I didn’t pour it out, but cooked pancakes with sour kefir, baked a whole mountain of them, and ate them all in one sitting. The pancakes turned out great! They have a kind of characteristic sourness, they always turn out lacy, with a hole, as in the photo. Since that time, there has been no question for me whether it is possible to make pancakes from sour kefir - I quickly shake the dough and after half an hour a stack of golden brown pancakes is on the table. My step-by-step recipe is the best confirmation of this!

To prepare delicious thin pancakes with sour kefir you will need:

• kefir 2.5% fat – 2 cups;
• sugar – 3 tbsp. l.;
• egg – 2 pcs;
• salt – 0.5 tsp;
• wheat flour – 200 gr;
• Refined sunflower oil – 3 tbsp. l;
• soda – 1 tsp. without slide;
• table vinegar - 1 tbsp. l.

How to cook pancakes with sour kefir. Recipe

To beat eggs, I take a not very deep, wide bowl. I add salt, sugar and beat in the eggs one at a time - I find it easier to beat until fluffy and foamy.

I pour the kefir into a saucepan, put it on low heat and heat it up a little. You can do without heating, but when warm, the gluten of flour swells faster, so it’s easy to immediately create the consistency you need. There is no need to thin the dough or add more flour to it.

Advice. When heating kefir, stir it with a spoon, lifting it from the bottom and driving it away from the hot walls of the dish. Be careful not to curdle, heat for two minutes over very low heat until barely warm.

Using a whisk, mix warm kefir and beaten eggs, dissolve sugar and salt.

I immediately measure out as much flour as needed, sift it into another bowl in which the dough will be kneaded. It is necessary to sift the flour: you will remove impurities and debris, while at the same time saturating it with oxygen. Dough made from sifted flour will be easier to stir and fluffier.

Pour the kefir mixture into the flour, in parts, stirring with a whisk. With this sequence, lumps are excluded - the dough for pancakes made from sour kefir will immediately turn out smooth and homogeneous.

Add sunflower oil and stir into the dough. It is necessary to beat it well so that there are no oily stains left near the walls.

I extinguish the soda with vinegar to remove the specific soda taste. But if it doesn’t bother you, pour the dry powder into the flour and then pour in the kefir.

This is what the dough looks like after adding slaked soda: it has a lot of bubbles, airy, fluffy. It pours freely from a spoon, but is not entirely liquid. If you like thin pancakes, this thickness is ideal. If you want to make fluffy pancakes from sour kefir, you need to add flour.

I leave the dough to sit for ten minutes and rest. I prepare everything for pancakes to serve hot - I take out honey, condensed milk, my favorite jam or sour cream. I make black tea.

I grease the frying pan with a piece of lard, hooking it on a fork. I walk along the bottom of the hot frying pan, scoop up the dough with a ladle, pour it out and quickly scroll, tilt it in different directions so that it spreads into a thin layer. I set the heat to a little hotter than medium. In a minute or a minute and a half, the pancake will become holey, the top will dry out, and the bottom will brown. It's time to flip.

I don't use a spatula. I separate the pancake from the bottom and walls with a wooden skewer. Then I lift one side with my hands and quickly turn it over. The dough is excellent, pancakes made with sour kefir are elastic, thin, lacy, easy to turn over and bake quickly. The second side will brown faster and become golden in a minute. I throw the pancake onto a plate and pour the next one.

To prevent the edges from drying out and the pancakes from getting cold, I cover them with a large bowl. You can butter each one or just the edges - it will be even more tender.

Well, that's it! I serve rosy, lacy pancakes with sour milk to the table hot, with sour cream. And for those who like sweet sauces, I suggest jam, condensed milk, and berries mashed with sugar. Cook with pleasure, eat with gusto, and share your impressions of the recipe! Your Plyushkin.

Thin pancakes made with kefir, with holes!

Thin pancakes with kefir - so simple and straightforward, sometimes become an impassable quest for beginners. And the main problem is how to turn them over without tearing them. Do you think this requires some special technique? Nothing like this! We need a simple and proven recipe. With a secret, of course. And you will find out this secret right now. I will teach you how to bake excellent pancakes with kefir, thin with holes, the recipe is simple and clear, you don’t have to measure anything by eye. The same amount of the main ingredients goes into the dough - exactly one cut glass. And even if you don’t find a glass of the required size, it doesn’t matter - use a mug, because in this recipe the main thing is the proportions of liquid and flour, and even if you want to mix them up, you won’t be able to mix them up.

• Flour - 1 glass of 250 ml,
• Kefir 1% fat – 1 glass,
• Boiling water – 1 glass,
• 2 eggs,
• 2-3 tablespoons of sugar (with two almost unsweetening),
• ½ teaspoon salt,
• ½ teaspoon of soda,
• 3 tablespoons vegetable oil

How to cook thin kefir pancakes with holes

The beginning is traditional - beat eggs with sugar and salt. Without diligence. A couple of minutes is enough to get it like in the picture.

Add kefir. Let me remind you that the fat content of kefir should be no more than 1.5 percent. Mix.

Now we will use a secret ingredient that will help us make thin, very thin pancakes with kefir. This ingredient is boiling water. Put a kettle of water on. Most are electric and boil water in two minutes. Next, pour the boiling water into a measuring cup. To prevent the glass from cracking, pour slowly. The rule for brewing pancake dough is very simple - take a whisk in your right hand, start stirring the dough and, without stopping, take a container of boiling water in your left hand (be careful, don’t get burned, use an oven mitt!) and pour it into the dough in a medium stream. I didn’t film the process because I only have two hands. But you see the result. The dough has already foamed.

Next up is flour. I especially like this recipe because there are no discouraging phrases “approximately”, “all flour is different”, “look at the consistency”. Exactly a glass of flour. And you don’t have to peer into the thickness of the dough in the hope that it will suddenly dawn on you - this is finally the consistency you were looking for... I took a photo so you can see what “a glass of flour” means. Do you see the hill from above? Make the same one.

Pour the flour into the bowl with the dough and mix with a broom. It disperses well in hot liquid - no lumps remain.

All that remains is to add soda and vegetable oil. So I showed how much soda I put in. This is a coffee spoon - its volume is about half a teaspoon. You can, in principle, put in a third of a teaspoon. But then the holes can be smaller.

The kneaded dough has already started to bubble - soda quickly reacts with sour kefir.

The dough turns out very liquid. So much so that in poor lighting it was not even possible to clearly capture the process of the dough dripping from the spoon. It drains very quickly. Liquid.

That's it, you can fry it. Place the frying pan on high heat. I know that many people grease the pan with oil only for the first time, but I literally pour two or three drops of oil before each pancake. To make sure the pancake doesn’t stick, and it looks prettier than those fried in a dry frying pan.

When the frying pan is hot, scoop up 2/3 of a ladle of dough and pour it strictly into the middle of the frying pan, and then begin to turn and tilt it in different directions so that the dough spreads. As you can see, holes appear on the pancakes immediately.

Fry for 2 minutes, turn over to the other side, another two minutes. The kefir pancake is ready. I took it out to light. And you saw this photo at the beginning of the recipe. Holes - the sea. Pancakes rolled into triangles and placed in a row on a plate also look impressive.

These pancakes have a neutral taste - they can be served with jam, sour cream, or berry sauce; they are also suitable for stuffing.

Pancakes made with the addition of fermented milk products always turn out very tender and lacy. Housewives are happy to share recipes for this dish, since it can be served with hearty fillings and light desserts. True, kefir pancake dough requires mastering certain tricks during the preparation process.

25 min 2-3 servings 200 kcal Very easy to prepare

Simple option

Even an inexperienced housewife can handle preparing such a base for pancakes. The result will exceed all expectations. To implement the recipe you will need:

• 3 cups fermented milk product;
• 2 cups of flour;
• 2 eggs;
• 1 tbsp. Sahara;
• quarter tsp salt.

First, grind the yolks with sugar, and then pour in 2 cups of kefir. Stir until the mass becomes homogeneous, then carefully add the flour, stir again and add the 3rd glass of kefir. Separately, beat the whites with salt to form a fluffy mixture, add it to the base. Bake these pancakes over medium heat on both sides.

The kefir dough helps make the dish very soft in taste. Many housewives put very little sugar there to preserve the sourness. The composition of sour pancakes is very simple:

• 200 ml fermented milk product;
• 150 ml milk;
• 150 g flour;
• 1 egg;
• 1 tsp Sahara;
• quarter tsp slaked soda;
• third tsp salt.

The process of mixing the base in most recipes involves combining dry and liquid components separately. If you don't have time for this, you can mix all the ingredients at once until smooth. Sour pancakes come with holes, and they can be served with savory fillings. For example, they go well with minced meat.

Thin pancake option

If you want the pancakes to be very thin, almost translucent, you should change the dosage of ingredients. This recipe calls for water and oil in the dough. You will need:

• 120 ml kefir;
• 150 g flour;
• 80 g sugar;
• 75 ml water;
• 50 g butter;
• 3 eggs;
• third tsp salt.

To make tender pancakes, mix flour, granulated sugar and salt. Mix water and kefir separately, and then combine the resulting liquid with the flour mixture. Knead the dough and beat in the eggs using a whisk. At the end, pour in warm butter, melted in advance. Stir the mixture and fry the pancakes until golden brown. And if you want to make them even thinner, pour in a little sparkling water.

On sour kefir

If your main ingredient has gone sour, don’t throw it away. Pancakes made with sour kefir are even more airy and unusual in taste. Main components:

• 500 ml kefir;
• 1 cup flour;
• 2 eggs;
• 2 tbsp. Sahara;
• half tsp soda;
• third tsp salt;
• 5 tbsp. vegetable oil.

Beat the eggs thoroughly and add sugar, kefir, and salt. Combine flour with soda and add egg mixture. Mix with a whisk or mixer. If the dough is not too liquid, dilute it with water. Finally, pour in the oil. Bake on both sides until holes form on the surface of the pancakes.

Custard base

Pancakes made in this way have a unique delicate taste and are very similar to elegant lace: small holes give them a special delicacy. You need to take the following ingredients:

• 200 ml kefir;
• 1 cup flour:
• 1 egg;
• half a glass of boiling water;
• 2 tbsp. Sahara;
• 1 tbsp. vegetable oil;
• quarter tsp soda;
• salt to taste.

Mix salt, sugar and flour. Then beat the egg with kefir, add the dry mixture and knead into a homogeneous base using a whisk. In a separate container, mix baking soda with boiling water. Combine the two liquid masses and leave for 5 minutes. Finally, add the oil and stir again. If the dough is very thick, you can add a little warm water to the recipe.

With sour milk and kefir

The combination of milk and kefir is liked by many housewives. However, only a few who like to experiment in the kitchen use sour milk. Nevertheless, the dough made with sour milk makes delicate thin pancakes, which are suitable for both breakfast and lunch. You need to take:

• 500 ml kefir;
• half a glass of sour milk;
• 3 eggs;
• 1 cup flour;
• half a glass of sugar;
• 1 tsp soda;
• salt to taste;
• 6 tbsp. vegetable oil.

Start by mashing the eggs with salt and sugar. Without ceasing to stir, slowly add milk and kefir. Add flour gradually. It is the liquid consistency of the base that provides a large number of holes in the pancakes. Then add the oil and mix well. After 3-4 minutes, add soda.

With an unusual taste

To make sour pancakes have an original spicy aroma, you can pour a little cognac into the dough. The whole family will enjoy this tasty and tender dish. You should take:

• 1 liter of kefir;
• 2 eggs;
• 4 tbsp Sahara;
• 2-3 cups flour;
• 6 tbsp. cognac;
• half tsp salt;
• third tsp soda;
• vanillin to taste.

Add eggs, sugar and salt to kefir and beat well. Add vanillin and soda. Gradually add flour. The consistency of the dough should resemble liquid sour cream. Now pour in the cognac. Bake the dish in a well-heated frying pan.

With cream

Instead of milk, cream is also used to make the batter. According to the recipe, you can prepare quick and tasty pancakes, and their unusual filling will allow you to serve the dish on the festive table. Ingredients:

• 1 cup flour;
• half a glass of cream;
• half a glass of kefir;
• half tsp soda;
• egg;
• 1 tsp Sahara;
• a pinch of salt;
• lemon juice.

Beat the egg white with granulated sugar. Pour in the cream and yolk. Add soda slaked with lemon juice to the mixture. Pour in the liquid component and stir. Gradually add flour and salt. Stir the dough to the consistency of sour cream and prepare golden pancakes. Grease warm pancakes with butter and place a teaspoon of red caviar in the center.

Secrets

1. Kefir makes the dough thicker. To achieve delicacy and subtlety, you should add milk or water to it.
2. Fluffy soft pancakes, similar to large pancakes, can only be made using fermented milk product. No other liquids should be added.
3. Try to use only the highest grade wheat flour. If you sift it before adding it to the pancake batter, the mixture will be enriched with oxygen. The pancakes end up being more airy.
4. Soda, which is placed in the dough, provides porosity to the pancakes. On average, 1-2 tsp are needed per liter of liquid. soda It is important not to overdo it with this product, otherwise the taste will be bitter. The lack of soda makes the dish more sour and not fluffy at all.

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