Fluffy pancakes with kefir and milk recipe. Thick pancakes with kefir - recipe with photos with holes without yeast

Fluffy thick pancakes from air test, hot and fragrant on your table will definitely bring the whole family together, and at the same time the guests. What could be tastier for breakfast than freshly baked pancakes? What could be more beautiful than butter melting on their hot sides, sweet jam with berries or amber honey, airy snow-white sour cream, and maybe even condensed milk or chocolate in the company of fluffy fried pancakes. May people who are fasting or dieting forgive me, but nothing could be better for breakfast, despite the high calorie content.

We can cook or, but I don’t advise you to give up thick, fluffy pancakes.

When, if not during Maslenitsa week, is it worth trying them. In my family, for example, there is a tradition of organizing a pancake marathon for the entire Maslenitsa week with a big feast at the end. It's not very good for your figure, but it's a real family holiday. We always get together and eat fresh pancakes, it could be breakfast or even dinner, but always all together. Tradition.

But on any other day, thick pancakes are a real feast for the belly!

Fluffy pancakes made with dry yeast and milk

Thick pancakes have their undeniable advantages; you can get enough of 1-2 pieces. They are very filling and tasty, you don’t get as many of them as thin pancakes, which means you will spend less time cooking them. But at the same time the family is fed and happy. If desired, you can wrap the filling in thick pancakes, but thin ones are still more convenient. With fluffy pancakes, it is better to use those fillings that are placed on top or added directly to the dough. I'll tell you how to cook thick pancakes, but at the same time fluffy and even with holes.

You will need:

• milk - 1 liter,
• flour - from 2 glasses,
• egg - 1 piece,
• dry yeast - 1 sachet,
• sugar - 2 tablespoons,
• salt - 0.3 teaspoon,
• vegetable oil for frying.

Preparation:

1. To cook yeast pancakes, of course, the first thing you need to do is dissolve the yeast. In our case, the yeast is packaged dry, which means it will take some time to dissolve and start playing. It’s better to wait, but end up with fluffy pancakes. Pour about half a glass of milk into a bowl or mug and heat it slightly, add dry yeast and stir. Now set aside in a warm place for the yeast to dissolve. At least for five minutes.

2. Heat the rest of the milk in a saucepan. You can put it on the stove until it reaches a temperature of 36-38 degrees. Milk should not be hot, let alone boiled. Pour the prepared milk with yeast into the milk heated in this way. Add sugar and salt there.

3. Now sift the flour into the same pan. It is best to add it gradually, because it is difficult to tell the exact amount of flour in advance. The thickness of the dough depends on the quality of flour and the type of wheat. Sifted about one glass, stir with a spoon or mixer at the lowest speed and see batter or thick. The result should be a dough with a consistency reminiscent of slightly runny sour cream, not the kind that the spoon sits in, but the kind that drips down.

4. Break one egg into the stirred dough and stir a little more until it completely disappears into it. Now the dough needs to be put in a warm place so that it rises.

5. In order for the dough to rise, heat is needed. In the cold season, I place a pan with dough, covered with a lid, next to the radiator or even on it. And when it’s warm and the heating isn’t working, I briefly turn the oven on to the lowest temperature, just for a few minutes, so that it just starts to heat up. The inside of the oven should be comfortably warm when you put your hand in it, no heat, we're not going to bake our dough into a pie. In just 15-30 minutes, depending on the temperature and quality of the yeast, our dough will rise, possibly doubling in size.

6. Now is the time to bake thick pancakes. DO NOT stir the dough, otherwise it will fall and all the airy effect will be lost. It is in this form that it should be poured into a frying pan and fried. Take a large ladle for this, because the pancakes will be large.

Don't forget to add vegetable oil to the frying pan, because we didn't add it to the dough and the pancakes may burn. It is very convenient if you have two suitable frying pans, the main thing is that the temperature of the burners is the same. Pancakes are baked over medium heat.

7. As soon as the first side of the pancake becomes a little matte and clearly thickens, that is, not raw and not liquid, but a blush appears around the edges, then it’s time to turn over our fluffy thick pancake. Take a large, handy spatula and carefully turn it over. If the pancake tears, it means it may not be baked yet. A baked pancake will not tear because it is quite dense and elastic.

By the first pancakes you can judge whether the burner is at the correct temperature; if it is too hot, the pancakes will turn black on the outside, but will not have time to bake inside. Turn down the heat if you see this. If the pancake is golden and dense, then everything is fine.

Ready pancakes stack. You can put a piece of butter on each pancake and it will melt and be absorbed on it. This will make your pancakes taste simply amazing!

According to this recipe, the pancakes turn out to be thick, fluffy, and delicious, just like grandma’s in the village. Real Russian pancakes.

Eat for health and pleasure!

Recipe for making thick porous pancakes with kefir

Kefir is great for baking fluffy thick pancakes. Previously, I already talked about how to use kefir to bake very plump airy pancakes. Now I will tell you how to make pancakes from kefir, large, thick and with holes. Yes, there can be more than just holes thin pancakes, but also solid and plump.

By the way, I recommend baking thick pancakes with smaller diameters, this is more convenient, because one such pancake is very filling, and if it is also huge, you won’t be able to eat many of them. And medium-sized thick pancakes look better than large ones.

For such pancakes, it is good to use a small frying pan or pour less batter into a large one so that the pancake lies in the middle and does not reach the edges. A good thick dough will not allow it to spread; the main thing is to regulate its volume, for example, with a suitable ladle.

You will need:

• kefir - 500 ml,
• flour - 2 cups (approximately, depends on the thickness of the dough),
• egg - 1 piece,
• sugar - 2 tablespoons,
• salt - 1/4 teaspoon,
• boiling water - 250-300 ml,
• soda - 2/3 teaspoon,
• vegetable oil - 1 tablespoon.

Preparation:

1. Traditionally, we start with an egg, which is mixed with sugar and salt until lightly foamy. There is no need to beat vigorously; we are not baking biscuits.

2. Add kefir to the egg, stir everything well, and then let this mixture heat up. To do this, do not forget to pour into a suitable container, ladle or saucepan, if you initially mixed it in a plate. You need to heat it up quite a bit, no more than 50 degrees, it shouldn’t boil. It should become slightly hot.

3. Now stir the heated kefir mixture with two cups of flour. The dough should be very thick, thicker than for pancakes. I will explain why, this is not the final version, but only a preparation. We will also add boiling water, which will significantly dilute the dough. Therefore, feel free to stir the thick dough and don’t be afraid.

4. Boil a kettle of water. Pour baking soda into a mug, and then pour boiling water into it, the soda will foam and hiss. Stir it with a spoon until it dissolves completely.

5. Feel free to pour boiling water into our dough and immediately stir it thoroughly. Don't worry, the dough won't cook, it will cook and become even better than before. And the soda in the water and kefir in the dough will begin their chemical play and release bubbles.

6. To make our pancakes really thick, the dough should be thick, approximately like condensed milk. If you are not sure of the result, then pour out the water gradually, stir and add more if necessary. Add a little more liquid in the form of vegetable oil, just one tablespoon. This is necessary so that the pancakes hold up better when frying. Stir the oil thoroughly.

7. Heat a frying pan, preferably cast iron, because it has a thick bottom and distributes heat evenly. When it's hot, reduce the heat to medium. You can start baking pancakes. Use a large ladle to scoop out the batter and pour it into the middle of the pan. Give it a little help to spread to the desired size and bake. You will immediately see how holes appear.

8. As it browns, turn it over to the other side and bake a little more. The second side should also brown. After which you can remove the finished thick pancake.

9. Place each finished pancake on its hot counterpart and spread on top butter. The result will be simply delicious. As soon as the dough runs out, you can call everyone to the table.

These thin golden suns will delight you and your loved ones, believe me. Enjoy your tea!

Tsar's pancakes - fluffy and thick according to an ancient recipe

I guess I'll finish with pancakes for now. Stay tuned for new recipes and stay in touch. We will definitely cook something delicious again.

Even if you know how to cook this dish well, you will find our article useful. Today we will tell you more than one pancake recipe. We will offer many interesting options that you will definitely like.

This is a very simple recipe. And if you are preparing pancakes for the first time, then pay special attention to this option.

What's included:

• bread flour – 2 cups;
• granulated sugar – 2 tbsp. spoons;
• chicken eggs- 2 pieces;
• milk – 0.5 cup;
• sunflower oil(peeled) – 0.5 cup;
• water – 0.1 l;
• salt – 1 pinch.

Sequential steps:

1. Mix eggs, sugar, milk and salt in a blender.
2. Sift the flour and gradually add it to the milk mixture. Whisk everything very thoroughly so that you get the right consistency and there are no lumps.
3. Pour water into the dough in a thin stream. It should have the consistency of thick milk.
4. Now heat the pan and fry the pancakes on both sides until golden brown and crispy.
5. Pancakes with milk are ready! Fold them twice, place 2 or 3 pancakes on a plate. Before serving, top with condensed milk.

How to make it with cognac? (no added soda)

Ingredients:

• eggs – 2 pieces;
• kefir (fat content 1%) – 0.5 l;
• flour – 2.5 cups;
• vanillin – 1 pinch;
• sugar – 1 tbsp. spoon;
• boiling water – 0.2 l;
• refined oil – 3 tbsp. spoons;
• cognac – 4 tbsp. spoons;
• salt – 1 pinch;
• baking powder for dough – ½ teaspoon.

Preparation:

1. Mix with a mixer: vanillin, eggs, salt, kefir and sugar.
2. Add two glasses wheat flour.
3. Add the rest of the flour one spoon at a time until you get the desired consistency.
4. Add baking powder.
5. Pour in a glass of boiling water and whisk everything.
6. Add to pancake dough 4 spoons of cognac. Then add refined oil. Mix everything and leave the dough for 20-25 minutes.
7. Considering that the pancake batter contains a certain amount of refined oil, there is no need to grease the pan.
8. Fry the pancakes over high heat on both sides.
9. We suggest making the filling for these wonderful pancakes:

• Boil the red fish and mash it with a fork;
• Grind the cottage cheese through a sieve;
• Finely chop the dill;
• Mix everything and add salt. The filling is ready. Place it inside the pancake and roll it into a thin tube.

Recipe from Yulia Vysotskaya (classic pancakes with milk)

What's included:

• butter – 1 tbsp. spoon;
• vanilla extract – 3 drops;
• granulated sugar – 1 teaspoon;
• salt – 1 pinch;
• olive oil– for frying;
• flour – 0.12 kg;
• raspberries – 0.1 kg;
• powdered sugar – 2 tbsp. spoons;
• milk – 1 cup;
• table egg category C1 – 1 piece.

Preparation:

1. Melt the butter in a small container.
2. Sift 120 grams of flour, mix it with sugar and a pinch of salt.
3. Pour a glass of milk into the dry ingredients. But keep in mind that the component must be room temperature.
4. Break one egg into a bowl and beat with a mixer.
5. Add melted butter and vanilla extract to the dough.
6. The pancake dough is ready. If possible, leave it for a while to let the dough breathe.
7. Now pour some olive oil into the pan. Heat the frying pan very well - this main secret success delicious pancakes.
8. Take only half a ladle of batter and distribute it evenly over the pancake pan.
9. When the pancakes are browned on one side, you can turn them over.
10. If the pancakes have a golden color on the other side, they can be transferred to a plate. During the cooking process, do not forget to periodically grease the pan with olive oil.
11. Now put a few raspberries on the pancake and sprinkle everything with powder. Wrap all the pancakes and arrange them nicely on a plate.

Enjoy your meal!

From choux pastry in boiling water

Ingredients:

• chicken eggs - 2 pieces;
• flour - 1 cup;
• water – 1 cup;
• non-fragrant oil - 3 tbsp. spoons;
• milk – 1 cup;
• granulated sugar – 2 tbsp. spoons;
• salt – 1 pinch.

Sequential steps:

1. Whisk the following ingredients together thoroughly: sugar, eggs and salt.
2. Boil a glass of purified water and gradually add it to the egg mixture.
3. Pour in milk and 1.5 tablespoons of refined oil.
4. Add flour to the dough and beat everything with a mixer.
5. Heat the pan and fry the pancakes in refined oil. The fire should be medium.
6. The pancakes are ready. You can wrap any filling in them.

Pancakes with milk (yeast-free recipe)

What's included:

• non-fragrant oil - 2 tbsp. spoons;
• egg - 1 piece;
• salt – 1 pinch;
• vanilla sugar– 1 teaspoon;
• wheat flour – 0.1 kg;
• milk – 0.1 l;
• baking powder for dough – 0.5 teaspoon;
• sugar – 4 teaspoons.

Preparation:

1. Beat the egg until foamy.
2. Pour in refined oil.
3. Add milk and beat it all with a mixer until smooth.
4. In a separate and dry container, mix the following ingredients: sifted flour; sugar (regular or brown); baking powder; salt; vanilla sugar. Mix all dry ingredients until smooth. This can be done with a fork.
5. Gradually add the mixture of dry ingredients into the milk mass. Do this one spoon at a time to avoid lumps.
6. Now beat the pancake dough thoroughly with a blender. And you can start frying.
7. Heat a dry frying pan. Scoop only half of the dough into a ladle and place it in the middle of the pan. There is no need to spread or distribute anything over the pan. After all, the main difference between pancakes is the smaller diameter of the pancake, but greater height.
8. When the pancake becomes golden on one side and bubbles appear on the other side, you can turn it over.
9. Stack the finished pancakes and pour syrup over them.

Usually, pancakes are watered maple syrup. But not everyone has the opportunity to purchase it. Therefore, we recommend pouring liquid honey or jam over the pancakes. Enjoy your meal!

Thick pancakes with kefir

Ingredients:

• sunflower oil – 3 tbsp. spoons;
• sugar – 3 tbsp. spoons;
• unsalted lard - 1 piece;
• kefir – 0.5 l;
• soda – 0.5 teaspoon;
• citric acid – 1 pinch;
• flour – 2.5 cups;
• vanillin – 1 pinch;
• eggs - 3 pieces;
• salt – 0.5 teaspoon.

Preparation:

1. Mix dry ingredients: salt, flour, citric acid, sugar, vanillin and soda.
2. Heat the kefir on gas, then pour in sunflower oil and break the eggs into it. Mix everything.
3. Pour the kefir mixture into the dry mixture in a thin stream.
4. Leave the dough to sit for about half an hour.
5. Grease a frying pan with oil and start frying pancakes in it. The height of one product should be about 5 millimeters.
6. Fry pancakes over low heat. Fry the first side with closed lid, and the second – without. Approximate cooking time is 2.5-3 minutes on each side.
7. When there is almost no oil left in the pan, grease the pan with a piece of lard. Fry the rest of the pancakes on it.
8. Kefir pancakes are ready, pour honey over them and serve.

Diet recipe

Pancakes are considered a high-calorie dish. But, nevertheless, they also contain healthy ingredients. So we'll just replace everything harmful components– useful.

Ingredients:

• vanilla sugar (or cinnamon) – 1 pinch;
• mineral water (carbonated) – 0.25 l;
• salt – 1 pinch;
• buckwheat flour (you can use any other type of wholemeal flour) – 0.2 kg;
• refined oil – 2 tbsp. spoons;
• honey - 1 tbsp. spoon;
• eggs - 2 pieces.

Preparation:

1. Leave only the whites and refrigerate them. Yolks are not needed in this recipe, because they contain fat.
2. Beat two egg whites together with a pinch of salt. Add cinnamon or vanilla sugar for flavor.
3. Melt honey in a frying pan and pour it into the whites. Whisk everything together.
4. Add to other ingredients buckwheat flour, having previously sifted it.
5. Pour refined oil into the pancake dough.
6. Dilute everything mineral water. You can also use ordinary purified water, but then the pancakes will have no holes and will not be as fluffy.
7. Heat the frying pan well and fry the pancakes on both sides, without adding oil.
8. Serve the finished pancakes with fruit or berries. For example, with pears, plums, apples or cherries. Enjoy your meal!

With sour milk

What's included:

• sugar – 4 tbsp. spoons;
• spoiled milk– 1 l;
• eggs - 3 pieces;
• soda – ½ teaspoon;
• salt – 1 pinch;
• flour - to taste, depending on the chosen consistency;
• sunflower oil (refined) – 5 tbsp. spoons

Preparation:

1. Beat sugar, eggs and salt with a mixer.
2. Pour in sour milk.
3. Sift the flour and add it one spoon at a time to the pancake dough. Adjust the consistency yourself. The thinner the dough, the thinner the pancakes will be.
4. Add soda and refined oil to the dough.
5. When the dough is ready, fry the pancakes in a greased frying pan on both sides. Ready dish serve with sour cream. Enjoy your meal!

With mineral water and kefir

Ingredients:

• kefir – 0.6 l;
• salt – 1 pinch;
• mineral water (carbonated) – 0.2 l;
• eggs – 4 pieces;
• soda – 1 pinch;
• wheat flour –0.35 kg.

Preparation:

1. 2-3 hours before cooking, put kefir and mineral water in the refrigerator. Keep these ingredients cold during cooking.
2. Beat the eggs.
3. Pour into them cold kefir. We used this fermented milk product with 0.1% fat content.
4. Add mineral water. Beat everything with a mixer or in a blender.
5. Add sifted flour.
6. Add a pinch of salt and soda. Whisk everything.
7. Heat a frying pan and fry pancakes on both sides in refined oil.
8. We suggest adding the following filling to the finished pancakes: 1) Finely chop the dill; 2) Mix the greens together with the cream cheese. The filling is ready. 3) Spread the cheese mixture over the entire length of each pancake. Now roll the pancakes into a tube.



Ingredients:

• vegetable oil - for greasing the pan;
• kefir – 0.5 l;
• bread flour – 1.5 cups;
• soda – 1 teaspoon;
• eggs (necessarily fresh) – 2 pieces;
• salt – 1 pinch;
• milk – 1 cup;
• sugar – 1 tbsp. spoon.

Preparation:

1. Warm the kefir a little over low heat.
2. Add salt, eggs, sugar and soda to it. Beat everything with a mixer.
3. Add flour. To prevent lumps from forming, add it in small portions.
4. Bring the milk to a boil and slowly pour it into the dough. Mix everything quickly until the mixture is brewed.
5. Pour in a spoonful of refined oil.
6. Grease a frying pan with a very thin ball of oil and fry the pancakes over high heat.
7. Ready openwork pancakes Serve with your favorite toppings.

So we've told a lot various options preparing pancakes and recommending filling options for you. Now you can definitely make pancakes. We hope not only you, but the whole family will enjoy these recipes. Cook with love!

Using kefir, thick pancakes turn out just the way they should: tempting and tasty. The dish is prepared from what is in the house: instead of kefir, any dairy products similar consistency. Moreover, it is not at all necessary to put the product of the utmost freshness into such dough. Kefir that begins to ferment or even sour milk will do an excellent job in the dough.

For preparation you will need:

• kefir (at least at room temperature, preferably warm) – 1 cup (250 ml);
• chicken egg - one large or two small;
• wheat flour - 1 cup plus a small amount in case the dough needs to thicken;
• sugar - from 2 teaspoons;
• baker's yeast - a couple of teaspoons of powder or about 30 g of pressed yeast (most manufacturers indicate on the packaging how to correctly calculate the amount of yeast of this particular brand).

Auxiliary ingredients:

• hot water - a third of a glass, you can replace it with kefir, but then the pancakes will be more difficult to bake: they will turn out more fragile and less elastic;
• salt - a small amount to taste;
• liquid oil (vegetable or melted butter) - usually a couple of tablespoons are added to the dough, but the actual amount of fat depends on the coating of the pan, your tastes and frying style;
• hard fat (eg raw lard) some people like to grease the pan before cooking.

How to bake thick yeast pancakes:

1. Make the dough: mix kefir with sugar, half a glass of flour and yeast. Dry yeast is added as is. Pressed yeast must be prepared in advance. To do this, they are stirred in a nutrient medium (pour a portion from the main volume of kefir and add sugar) and leave for about ten minutes until bubbles and a characteristic smell appear.
2. The mixture is covered with a towel and allowed to stand warm for 30-50 minutes.
3. Eggs are carefully mixed into the risen dough (sometimes they are added already beaten), small portions of the remaining flour (it is better to use a sieve), additional sugar, and salt.
4. Mix the entire mixture thoroughly to form a homogeneous batter. It is advisable to use a mixer or at least a hand whisk.
5. If the dough is too thick, it's time to add more hot water(or kefir) and stir again.
6. Add butter to the dough and stir.
7. The dough “rests” for 15-20 minutes so that all the components come together and work fully.
8. Pour a moderate portion of dough into a hot frying pan, greased if necessary, and evenly distribute it to form a flat cake several mm high. It will be possible to turn over a fluffy pancake no earlier than the entire layer of dough has set - that is, when excess moisture leaves the surface, bubbles will burst on the upper side of the pancake (even you will get thick pancakes with holes, if the fire is strong enough) and a dried crust will begin to appear.

Recipe with added apple

Apples can be combined with pancakes in two ways: stir them directly into the batter, as when frying pancakes, or bake pancakes in the standard way.

Ingredients:

• all those products that are indicated in the recipe for the most common thick pancakes with kefir, yeast or yeast-free - your choice;
• apple - one (medium size), the variety should be chosen at your discretion: some people like it when the apple sourness sets off the sweetness of the baked goods, while others prefer to immediately add sweet fruits, only slightly sweetening the dough itself with sugar.

Cooking method:

1. Mix the pancake dough according to the chosen recipe.
2. While the dough is resting before baking, take care of the apple: wash, peel and core it.
3. Now the apple is crushed. The fraction depends on further use. To add the prepared apple to the dough, grate it or cut it into small cubes. If you are planning a regular baking, then it can be cut into small slices, or made into medium-sized cubes.
4. When you're done with cutting, it's time to heat the pan and combine the bake with the dough. Apple chips go into the dough. It should cover all the pieces of fruit, which must be evenly distributed throughout the entire mass, so the mixture should be mixed thoroughly. Further apple pancakes baked in the same way as regular ones. Standardly, the filling is baked in two ways. You can lay out a few slices or pieces of apple and pour the dough on top. Or vice versa: first pour the dough and, as soon as it starts to set, place a little apple on top. Which method is more convenient is a matter of preference and characteristics of the selected apple variety. In any case, to ensure that such a pancake does not fall apart when turned over, skill is needed. It is recommended to use a spatula rather than a narrow knife blade.

Tsar's pancakes - an old recipe

These pancakes are prepared based on a recipe for thick yeast pancakes.

Ingredients:

• kefir – 1 glass;
• wheat flour – 1 cup;
• chicken egg – 2 pieces;
• yeast - about 30 g pressed or a similar amount of powder;
• butter – 80 g;
• fresh heavy cream– a third of a glass;
• sugar to taste;
• salt to taste.

Additionally:

• fat for frying.

Preparation:

1. First of all, the yeast is diluted in a warm mixture of kefir, a small amount of flour and a pinch of sugar. Leave for at least half an hour.
2. The yolks are separated from the whites, mixed with oil and seasonings and turned into a homogeneous cream.
3. The mass is added to the dough.
4. Gradually add the remaining flour to the dough. If you sift it through a sieve, you can cook more fluffy pancakes on kefir. Make sure there are no lumps left in the dough and let it sit for three quarters of an hour.
5. Whip the cream to stiff peaks and, using careful movements so that it does not settle, fold into the kefir dough.
6. The same should be done with egg whites.
7. Heat the frying pan, grease it if desired, and bake the pancakes in the same way as other types of thick pancakes with kefir.

• kefir – 1 glass;
• chicken egg - 1-2 pieces;
• semolina - about one hundred grams.

Additional Ingredients:

• soda (thanks to the reaction of soda and kefir, thick pancakes are obtained with elegant holes) – 3-4 grams;
• water (to make the dough more elastic) – about 100 ml;
• sugar to taste;
• salt to taste;
• liquid oil in the dough and any fat for greasing the pan - at your discretion.

How to cook:

1. Thoroughly grind the eggs with cereal, sugar and salt.
2. Mix liquids. If they are cold, heat the mixture until it becomes warm (otherwise the processes in the dough will proceed slowly and sluggishly).
3. Combine the mixtures and mix well again.
4. Add soda to the dough.
5. Leave the base to sit. Kefir will combine with semolina in about half an hour, it will absorb liquid and increase in volume, become heavier and sink to the bottom of the container.
6. Before baking, carefully shake the dough and immediately begin cooking in a hot frying pan in the same way as regular thick pancakes with kefir are baked.

Did you know that pancakes can be baked with kefir, and not just with milk? Over the centuries, our housewives have come up with many recipes for this wonderful Slavic dish, competing with each other in ingenuity. After all, every year on Maslenitsa there is always an unspoken competition - who’s pancakes turned out tastier and more tender, who’s pancakes are the fluffiest, and who’s are thin and lacy. The Land of Soviets will share with you several the best recipes so that your kefir pancakes always remain the best.

Classic fluffy pancakes with kefir: step-by-step recipe with photos

In order for the pancakes to be thick and fluffy, with holes, they need to be cooked not with milk, but with kefir. All types of cheese and cheese go great with these pancakes. curd fillings, they can also be stuffed with cabbage and mushrooms - the filling never leaks out of them. If you pour melted butter and sweet sauce or liquid honey over kefir pancakes, you will get a hearty and very tasty breakfast.

Required ingredients:

• kefir – 0.5 liters
• flour – 2 glasses of 250 ml
• eggs – 2 pcs.
• sugar – 2 tbsp. (without slide)
• salt – 0.5 tsp.
• soda – 0.5 tsp.
• citric acid - a small pinch
• sunflower oil – 2 tbsp.

Step-by-step instruction

Place the kefir in a warm place for 2 hours to warm up. Warm kefir makes pancakes more airy.



Grind the eggs with sugar.



Mix soda and citric acid, add a drop of kefir. Pour the resulting foam into the eggs. Add salt too.

Add about half of the kefir to the eggs and stir well.



Sift the flour. It's better to do this even twice.

Pour the sifted flour into the kefir-egg mixture in a thin stream and rub so that there are no lumps.

Add sunflower oil and remaining kefir to the dough. Stir well and leave on the counter for 30 minutes.



Heat the frying pan well, grease it with sunflower oil and bake the first pancake.

Be sure to taste the pancake. Add salt or sugar if necessary; If the dough turns out too liquid or thick, add flour or kefir. Correct consistency dough - the thickness of liquid sour cream.

For all the following pancakes, sunflower oil is not needed: grease the frying pan with a piece of unsalted lard, pricked on a fork.



Bake the first side of each pancake, covering the pan with a lid, the second side without a lid. Bake these pancakes for about 2 minutes on each side, until golden brown.



Grease the finished pancakes with butter as soon as you remove them from the pan.

If you did everything correctly, your pancakes should turn out fluffy and soft.

Pancakes with sour kefir: step-by-step recipe.

What to do if you find a package of sour kefir in the refrigerator? Should I throw it away? Take your time, this kefir can be brought back to life. True, you won’t be able to drink it, but you can make simply wonderful pancakes from such a product. There are some little tricks in their preparation, which we will introduce you to now.

Required ingredients:

• sour kefir – 0.5 liters
• water – 1 glass
• flour – 2 cups
• eggs – 3 pcs.
• sugar – 1 tbsp.
• salt – 0.5 tsp.
• soda – 0.5 tsp.
• sunflower or olive oil – 4 tbsp.

Step-by-step instruction

1. Sift the flour and add soda and sugar. It is necessary to sift the flour, otherwise the pancakes may turn out to be harsh.
2. Separate the yolks from the whites and grind them with salt.
3. Pour the sour kefir into the pan and whisk it lightly.
4. Continuing to beat, add the yolks and a little water to the kefir. Stir until smooth.
5. Add flour to the dough. You need to do this little by little, in small portions, stirring well each time so that there are no lumps.
6. Add vegetable oil and, if necessary, more water to the dough. The consistency of the dough should be like liquid low-fat sour cream.
7. Whisk egg whites into foam and add them to the prepared pancake dough. Mix thoroughly.
8. These pancakes need to be baked immediately; the dough does not need to stand.
9. For the first pancake, generously grease the pan with vegetable oil.
10. For the next pancakes, you no longer need to grease the pan - there is enough oil in the dough so that the pancakes do not burn.
11. Bake pancakes on both sides until golden brown. There is no need to cover the pan with a lid.

Pancakes made with sour kefir turn out slightly crispy, with a slight sour taste. This taste goes well with sour cream, cottage cheese and cheese. If you want something sweet, top your pancakes with jam or honey. But you shouldn’t put more sugar in the dough to overcome the sour taste. If there is too much sugar, the pancakes will not bake well and will burn on the pan.

Royal pancakes with kefir: a recipe for thin pancakes with holes.

Although it is believed that classic kefir pancakes should be thick, many still like them thin pancakes. They are often served with condensed milk or sour cream, and are also stuffed various fillings. Fish goes best with thin pancakes made with kefir: the most common fillings from salmon and other red fish, and exotic ones from crab sticks and seafood. Also, it is on the basis of kefir that pancakes with caviar are often prepared.

Required ingredients:

• kefir – 0.5 l
• cold sparkling water – 1 glass
• boiling water – 1 cup
• flour – 2 cups
• eggs – 2 pcs.
• sugar – 2 tbsp.
• salt – 0.5 tsp.
• soda – 1 tsp.
• vegetable oil – 2 tbsp.

Step-by-step instruction

1. Pour cold sparkling water into kefir and stir until smooth.
2. Dissolve soda in boiling water, also add to kefir, stir.
3. Sift the flour, mix it with salt.
4. Add flour to the kefir and water mixture in a thin stream. Make sure there are no lumps. This dough works best if you stir it with a mixer.
5. When you have mixed all the flour into the dough, add vegetable oil.
6. Beat the eggs with sugar until stiff and add them to the dough.
7. Ready dough Beat well again with a mixer or broom.
8. Bake in a greased frying pan for 1.5 minutes on each side.
9. Be sure to coat the finished pancakes with butter as soon as you remove them from the pan.

Thin pancakes with kefir and starch

Ways to cook thin pancakes Of course, a lot is known about kefir. We bring to your attention another one. The peculiarity of this recipe is that in addition to wheat flour you have to use potato starch to make the pancakes even thinner.

Required ingredients:

• kefir – 0.5 liters
• flour – 8 tbsp. heaped spoon
• potato starch - 4 tbsp. spoons without a slide
• eggs – 2 pcs.
• sugar – 3 tbsp.
• salt – 0.5 tsp.
• baking powder for dough – 0.5 tsp.
• vegetable oil – 2 tbsp.

Step-by-step instruction

1. Add baking powder to the kefir and leave on the counter for 20 minutes.
2. Egg yolks separate from proteins.
3. Grind the yolks with sugar.
4. Mix sifted flour and potato starch.
5. Pour the yolks and sugar into the mixture of flour and starch, mix.
6. Add kefir to the dough little by little, stir continuously.
7. Beat the egg whites with salt until foamy and add them to the pancake batter.
8. Lastly, pour vegetable oil into the dough and stir well again.
9. Bake pancakes on hot frying pan 1.5 minutes on each side.

Openwork custard pancakes with kefir

These pancakes turn out to be really delicate - they are not just thin, but as if they consist entirely of many small holes. The filling is usually not wrapped in such pancakes, and this is not necessary. They are very tasty just like that - with butter, honey and condensed milk.