Quick pancake recipe. Lush pancakes - the best simple and delicious step-by-step photo recipes for whipping up a dish at home

Lush and soft pancakes are a very tasty culinary product, found in the cuisines of different nations, known to many from early childhood. But not many lovers of this flour miracle know how to prepare pancakes correctly so that they do not turn out flat and tight.

Due to their simplicity and speed of preparation, milk pancakes are an ideal breakfast or snack option for the whole family.

To complete the recipe you will need:

• milk – 250 ml;
• flour – 400 g;
• egg – 1 pc.;
• sugar – 50 g;
• soda – 5 g;
• vinegar 9% – 15 ml;
• sunflower oil – 50 ml;
• salt - a pinch.

To get fluffy pancakes:

1. Vinegar is added to a glass of milk, after which the milk is left for 5 minutes to sour.
2. Beaten egg and vegetable oil are added to the sour milk.
3. In a separate container, mix the bulk ingredients: flour, soda, salt and sugar.
4. While the frying pan with oil is heating up, the liquid mixture is poured into the solid mixture, after which everything is thoroughly mixed until a dough of homogeneous consistency is obtained.
5. The dough is laid out with a tablespoon.
6. The pancakes are baked first on one side until bubbles form on top, then turned over.

Advice! The heat of the stove should be adjusted depending on the thickness of the bottom of the pan: to obtain fluffiness, the pancakes should be cooked by baking from the inside.

Yeast recipe

Making pancakes with yeast is no more difficult than making pancakes with kefir. But unlike the latter, they turn out truly airy with minimal fat content. The products go well with a variety of jams and preserves.

With live yeast

A flavorful dish that can be easily prepared from the following food set:

• milk – 250 ml;
• flour – 250 g;
• fresh yeast – 20 g;
• sugar – 50 g;
• sunflower oil – 75 ml;
• salt - a pinch.

After preparing the products:

1. Yeast and ½ sugar are diluted in ¼ milk, after which the liquid is infused for ¼ hour.
2. The remaining milk and vegetable oil are poured into the pre-salted mixture.
3. Then, with constant stirring, add flour and remaining sugar in portions.
4. Not hard, but not liquid dough is left for 1 hour.
5. After rising, the dough is mixed well and spooned onto a preheated frying pan.
6. Fry for 3-4 minutes on each side until done.

Advice! To ensure that those with a sweet tooth like the pancakes, you can add another tablespoon of sugar when kneading the dough.

With dry yeast

Another equally simple way to prepare yeast pancakes using a dry product, for 3 servings you will need:

• milk – 250 ml;
• flour – 500 g;
• dry yeast – 4-6 g;
• eggs – 1 pc.;
• sugar – 50 g;
• sunflower oil – 50 ml;
• salt - a pinch.

During preparation:

1. Dry yeast is diluted in a bowl with warm milk.
2. Flour is poured in there with constant stirring.
3. After obtaining a homogeneous consistency, the dough is covered with a waffle towel and left on the table for half an hour.
4. At this time, an egg mixture is prepared from salt, ¼ sugar, eggs and ½ butter.
5. After rising, the dough is knocked out with a spatula and mixed with the egg mixture.
6. The dough is rested again for ¼ hour, after which, without stirring, it is spooned into a frying pan with heated oil for frying.

Lenten yeast pancakes

For Orthodox people who try to live according to church canons while observing holidays and fasts, an excellent option would be to prepare Lenten pancakes based on yeast.

A cook who decides to try a Lenten recipe will need:

• water – 400 ml;
• flour – 500 g;
• dry yeast – 5 g;
• sugar – 50 g;
• sunflower oil (for frying) – 120 ml;
• salt - a pinch.

To diversify your Lenten menu with delicious pancakes, perfect for a cup of aromatic herbal tea:

1. Solid ingredients are mixed in a deep bowl: flour, salt, sugar and yeast.
2. Water at room temperature is poured into the container.
3. The mass is well kneaded to the consistency of thick sour cream.
4. The dishes are covered with a cloth or polyethylene and left warm for an hour and a half - to speed up the process, the container can be placed in a sink filled with warm water.
5. After almost doubling the volume of the dough, place a frying pan with vegetable oil on the fire.
6. The dough is scooped out with a tablespoon and placed in a frying pan, where it is fried on one side under a closed lid.
7. After turning the pancake over, the lid does not close.

Important! When the dough has risen, do not stir it, which will allow the bubbles inside to remain and give the finished product fluffiness and airiness.

With sour milk

Sour milk ensures the production of fluffy pancakes without the use of yeast, which speeds up the cooking process and makes it possible to serve tea with wonderful aromatic products to unexpected guests.

To do this, you will need to have the following components on hand:

• sour milk – 500 ml;
• flour – 250 g;
• egg – 2 pcs.;
• sugar – 50 g;
• soda – ½ teaspoon;
• salt - a pinch.

When preparing:

1. The crushed milk is mixed with eggs, sugar, soda and salt using a whisk or blender.
2. Flour is gradually mixed into the prepared mixture until a homogeneous consistency is obtained, reminiscent of sour cream in thickness.
3. The container with the kneaded dough, covered with a towel, is placed in a bowl of warm water.
4. After 15 minutes, the dough is placed using a tablespoon into a frying pan with hot oil, where it is fried on both sides until fully cooked.

On kefir

Fluffy pancakes made with kefir are no worse than those made with sour milk. Using a set of products from the basic recipe, replacing only milk with kefir, you can achieve special softness and fluffiness, which is preserved after frying when served on plates.

When preparing, you should use the following scheme:

1. Kefir is taken out of the refrigerator in advance.
2. After the fermented milk product is warmed, it is mixed with egg, sugar and salt.
3. In a separate bowl, mix flour and soda, after which the flour mixture is mixed into the previously obtained liquid.
4. The dough is thoroughly kneaded until smooth, so that there are no lumps left.
5. After half an hour, when bubbles form on the surface of the dough, a frying pan is placed on the stove.
6. Spoon the dough into the heated oil.
7. Pancakes are fried on both sides over medium heat.

No added eggs

Hearty pancakes will appeal to people with egg allergies or students who don’t have eggs on hand. However, when using such a recipe, it would be disingenuous to claim that their taste is not inferior to culinary products prepared with eggs.

To remember your student years you will need:

• milk – 300 ml;
• flour – 200 g;
• sugar – 50 g;
• soda – ½ teaspoon;
• salt - a pinch;

To prepare pancakes with a golden brown crust:

1. Mix bulk products in a bowl: flour, sugar, soda and salt.
2. Milk brought to a boil is poured into the container with the flour mixture in a thin stream, after which the dough is thoroughly kneaded until a stiff consistency similar to mashed potatoes is obtained.
3. The dough is spooned onto a heated frying pan or in the form of pre-formed pancakes.
4. The products are fried over low heat with the lid closed so that the inside does not remain raw.

How to cook with water?

A delicious option for budget pancakes, for the preparation of which you will need a minimum set of ingredients:

• water – 500 ml;
• flour – 700-750 g;
• egg – 2 pcs.;
• sugar – 50 g;
• soda – ½ teaspoon;
• citric acid – ½ teaspoon;
• salt - a pinch;
• Sunflower oil - for frying.

To cook pancakes with water:

1. Eggs are beaten into a container with warm water, salt, granulated sugar and citric acid are added, after which everything is thoroughly beaten using a mixer or blender.
2. Then soda and flour are added in parts.
3. The dough is kneaded until smooth and thick with sour cream.
4. Place a tablespoon of dough into a frying pan with heated oil.
5. Pancakes are fried on both sides for a minute over medium heat.

Advice! Water pancakes should be served warm with sour cream or jam.

With cottage cheese and cheese

Delicious and very nutritious pancakes, after breakfast with which a person receives a certain amount of energy and strength for the whole day.

To enjoy this hearty dish, you will need to purchase:

• kefir – 250 ml;
• flour – 100 g;
• egg – 2 pcs.;
• sugar – 50 g;
• hard cheese – 50-70 g;
• cottage cheese -80-90 g;
• salt - a pinch;
• Sunflower oil - for frying.

When preparing:

1. The eggs are beaten with granulated sugar.
2. Cottage cheese is added to the egg mixture, after which everything is thoroughly mixed until smooth.
3. The curd mass is salted and mixed with grated cheese.
4. At the final stage, flour is added to the mass.
5. After obtaining the thickness of the sour cream product, the dough is spooned into a heated frying pan with vegetable oil, where it is fried until golden brown on both sides.

Advice! Salty lovers can reduce the amount of granulated sugar and add more salt to the dough. Salty pancakes with sour cream make an excellent stand-alone dish for a full breakfast, afternoon snack or dinner.

Thus, there are many recipes for lush and very tasty pancakes, which every cook can experiment with according to his desire and taste preferences.

Pancakes are considered an excellent breakfast dish. For those who care about their figure and follow the principles of a healthy diet, here are recipes for water pancakes. This dietary dish, which will not harm your health, will help you stay in shape, but at the same time have a tasty and satisfying breakfast. Experienced cooks can prepare pancakes quickly using a minimum set of ingredients.

In the morning, the body needs energy reserves for the whole day. At the same time, it’s good if breakfast is light, since heaviness in the stomach, like from noodles, for example, is not the best start to the day. Egg-based pancakes on water are an excellent option for a dietary but satisfying breakfast.

The flour included in the pancakes contains “light” carbohydrates, which makes it easy to digest. To reduce the amount of sugar, you can add a sweetener to pancakes, which will improve digestibility and absorption of beneficial elements. It is best to use warm water to prepare pancakes.

Ingredients

When preparing pancakes for breakfast, you should use only fresh ingredients.

List of ingredients:

1. Flour – 500 gr.;
2. Eggs – 2 pcs.;
3. Water – 2 tbsp;
4. Sugar – 2 tbsp. l.;
5. Salt – 0.5 tsp;
6. Acid (citric) - half a teaspoon;
7. Oil as needed for frying.

The amount of each component can be increased depending on the required number of pancakes.

Pancakes: quick and lean recipe

During fasting, it is very important to monitor what is included in a particular dish. It must not contain components of animal origin. At the same time, the dish should be no less nutritious.

The dough for lean pancakes can be prepared with or without instant yeast. If desired, you can add salt or sugar to it.

To prepare delicious pancakes you will need water, flour, yeast, salt, soda, sugar, vegetable oil, vanillin (optional). Instead of yeast, you can add baking powder to the composition. Lenten pancakes turn out so tasty that they can be prepared not only during Lent, but also used as an option for a varied breakfast.

How to cook pancakes step by step:

1. Sift the flour.
2. Thoroughly dissolve 25 grams in two glasses of warm water. yeast and one and a half large spoons of granulated sugar.
3. Mix all ingredients for ten minutes or beat with a blender until foam appears.
4. Add half a spoonful of salt and a little vanillin to the mixture.
5. Slowly add half a kilogram of flour into the mixture. In this case, the dough must be constantly stirred.
6. The finished dough should be left in a warm room for 35 minutes - it will rise.

Pancakes should be fried in a heated frying pan, greased with oil. The pancakes are fried for one and a half minutes on each side. They should have a ruddy and appetizing crust. To allow the pancakes to release excess oil, place them on a paper towel before serving. It’s great to top the pancakes with delicious jam, jam or honey.

Lush pancakes: delicious and quick recipes

There are many options for making fluffy pancakes. The best of them are those that do not require long preparations, but allow you to bake pancakes immediately after kneading the dough. In order to choose your favorite recipe, you will have to experiment a little.

Using kefir allows you not to add yeast to the dough, and, therefore, not to wait for the dough to rise to the desired level.

Depending on the family that needs to be fed, use less or more of each ingredient. Whether the pancakes will be salty or sweet depends on your taste preferences. The main ingredients remain unchanged.

How to prepare pancakes with kefir:

1. Mix the yolk, white, two large spoons of sugar and a glass of kefir.
2. Whisk all ingredients manually using a whisk or blender.
3. Add half a small spoon of salt and two large spoons of vegetable oil to the composition.
4. The composition must be mixed so as to completely get rid of lumps.
5. Before frying the pancakes, grease the pan with sunflower oil and heat it up very much.
6. The pancakes are carefully placed on the frying pan without spreading it.

The pancakes will turn out fluffy if you fry them over low heat with the lid closed. It is fashionable to prepare delicious kefir pancakes using a different recipe. To do this, baking powder is added to the main ingredients.

Easy recipe for pancakes with baking powder:

1. Mix eggs, kefir, sugar and salt.
2. Add flour. It should be added slowly, constantly stirring the composition.
3. Add baking powder and soda. After this, you need to stir the mixture very carefully so as not to “disturb” the splendor of the pancakes.

Such pancakes need to be fried in a large amount of sunflower oil. Such pancakes remain fluffy and do not fall off. They can be served with jam, condensed milk, honey and sour cream.

Recipe for quick pancakes (video)

Delicious pancakes are the simplest, fastest and most delicious breakfast. Their preparation will take no more than 15 minutes. There are a large number of recipe variations, which allows you to choose the appropriate composition of ingredients. Tasty and fluffy pancakes can be whipped up quickly and easily using kefir, milk, and even plain water and dry yeast. Yeast pancakes can be made in the oven or fried in a frying pan.

Pancakes, along with pancakes, are one of the most beloved and sought-after dishes. What could be better than lush, aromatic, incredibly tasty fried crumpets for breakfast. Their smell is incomparable. When you cook them in the kitchen in the morning, it spreads throughout the house and wakes everyone up without exception. And everyone, as soon as they open their eyes, understands that breakfast today will be great! He hurries to wake up, wash his face, and with the words “Well, you can eat now,” he begins to gobble up these small, rosy delicacies on both cheeks.

Not long ago I finished a series of articles, and what’s interesting is that I saw two noticeable differences between them and today’s dish. If everyone wants to see thin pancakes with holes on their table, no matter how they are prepared, then everyone wants to bake fluffy and plump pancakes, with a soft and holey center inside.

They want what they want, but not everyone succeeds. It seems that you first put the prepared dough in the frying pan and the product rises and becomes puffy as it should be. You rejoice at this, you think, “well, finally, everything worked out!” But no, sometimes you turn them over to the other side, or when you remove them from the frying pan, and our pancakes have fallen and become thin, a little thicker than pancakes. Have you encountered such a situation?

Probably everyone has met at some point. Until they had that very cherished recipe, thanks to which the goal became achievable and the result predictable.

It’s not for nothing that I call this recipe the best, because it always makes them the fluffiest. In addition, it is simple like no other, and baking does not take up much free time. And the main thing is that the result is always quite predictable.

We will need (for 10 -12 pcs):

• kefir 1% - 250 ml (1 glass)
• flour - 230 g (about 1.5 cups)
• egg - 1 piece (large)
• sugar - 1 tbsp. spoon (heaped)
• soda - 1 teaspoon
• salt - a pinch

Preparation:

1. First, sift the flour. During this action, it will be saturated with oxygen and the dough will become fluffy and airy. As you can see from the recipe, we need about 1.5 cups of flour. There are 160 grams in a glass, that is, 1.5 glasses are 240 grams. And we need 230 gr. Therefore, take this fact into account.

2. Pour kefir into a separate bowl. For baking, it is best to use low-fat kefir, either completely low-fat or 1%. Since the pancakes will be fried in a fairly large amount of oil, there will already be enough fat in them. Therefore, there is no need to take fatty kefir.

In addition, fatty kefir, precisely because of the presence of fats, is somewhat “heavier” than low-fat kefir, and this will make it more difficult for the dough to rise.

3. Add a teaspoon of soda to kefir. Its quantity must correspond exactly to the recipe; you need to add neither more nor less.

There is an easy way to measure out the contents of large and small spoons evenly. First, we collect any loose substance into it with a slide, then carefully remove the excess with the back of the knife. That's it, we got exactly a spoonful of what we need.

4. Mix soda with kefir and let stand for 2 - 3 minutes so that the soda reacts with sour kefir. Moreover, the more acidic the kefir, the better the reaction will go. Therefore, I prefer to use it for pancakes that is 3-4 days old.

5. When bubbles appear on the surface, add sugar and salt, then beat in the egg and mix.

6. Divide the flour into approximately 3 - 4 parts. We'll add it in parts. For convenience, we will use a tablespoon. Pour in two heaping tablespoons. The dough must be mixed. Moreover, it is not necessary to knead it until smooth. It's okay if there are some lumps left.

7. Add 2 more full spoons of flour and mix again. Also not to the point of homogeneity.

8. We still have a little flour left, there should be about three full tablespoons left. First add two spoons and see what consistency the dough has. Most likely, it is still slightly liquid. Add another heaping spoonful and stir.

In general, it is always better to sprinkle flour by eye. If you know what consistency the dough should be, then doing it is much easier than measuring it with glasses or spoons.

And the dough should turn out to be quite thick, like thick sour cream, which, if you scoop it into a spoon and then lower it down, will not spill out of it. And you will need to help get it out of there with another spoon.

Many people's pancakes don't turn out fluffy precisely because the batter is too thin. And they simply don’t have the strength to get up! Or even if at first they rise, but then they still fall and become like small, slightly thick pancakes, even if they are tasty.

9. And so our dough is ready, even a little lumpy. But it’s okay, you need to let it sit for 10 - 15 minutes. Usually 10 minutes is enough for the lumps to disperse. Now you need to mix the dough again. And you can bake.

10. Pour oil into a frying pan. Everyone uses it differently. Someone pours it so that the pancakes all “bathe” in it. In this case, they turn out very ruddy on all sides, beautiful, but in my opinion, they also turn out a little greasy.

Therefore, I pour enough oil to just cover the bottom of the frying pan, with a layer of about 1 cm. But this is how I cook, you can pour more oil.

The oil needs to be warmed up. Place the dough on a hot frying pan and in hot oil.

11. Armed with a tablespoon and a teaspoon, place about a tablespoon each in the frying pan. Since the dough is thick, it will not slip out of the spoon on its own, and you need to help it with a small spoon.

It is better not to make large products. It will be more difficult for them to bake, and it will be more difficult for the dough to rise. Therefore, do not make the blanks too large.

12. They need to be fried over medium heat so that they do not brown too much on the bottom and have time to cook inside.

If the fire is large, you can easily be deceived. Seeing that they have browned on the bottom, we turn them over and fry them on the other side. And in this case they will remain raw inside. Most likely you have encountered this. In addition, the dough inside will not rise, and the pancakes will not be fluffy.

13. The readiness of the bottom side is determined by the fact that the dough on top will become matte and small holes will begin to appear on it. This means that the dough inside is completely baked and the products can be turned over.

14. After they have been turned over, the frying pan must be closed with a lid. So that the pancakes do not burn from below and are baked inside. Fry until done. Make sure the bottom doesn't burn.

15. Place the finished products on paper napkins folded in three so that all the fat remaining on them is absorbed into the paper. This is especially necessary if fried in a significant amount of oil.

Fry all the products in this way until the dough runs out.

Before each new batch, add oil to the frying pan and reheat it. Since the frying pan is already warm enough, the oil heats up in 15 - 20 seconds.

16. Serve finished products with sour cream, honey or your favorite jam. Enjoy eating!

They turned out fluffy, aromatic, and not at all greasy. If you break them into two halves, you can see that they are perfectly baked inside. The dough there is “spongy” with numerous holes and cavities filled with air. They are the ones who prevent the dough from falling off. The taste is amazing!

As you can see, the recipe turned out great as described. In fact, it will probably be even faster to cook using it. I wanted to go into more detail on all the nuances so that everything works out for you.

The following recipes will be much shorter. But in order for everything to work out as it should, all the nuances described here must also be taken into account! We will also look at them in more detail at the end of the article.

This recipe can be considered a classic. Basically, everything is cooked using it. Not everyone succeeds because they don’t know all the subtleties. After all, the composition of ingredients is not always the most important thing in a recipe. Therefore, sometimes you read recipes, but the nuances are not described. And everything seems to be correct. But not everyone succeeds!

But I am sure you will succeed at the highest level. After all, the recipe has been tested many times and has never failed. And every time it pleases with its taste and appearance.

And here is the next recipe.

Lush with kefir and yeast

An indisputable fact is that the most fluffy flour products are prepared with yeast. Of course, this takes a little longer than preparing yeast-free analogues, but this time is needed to infuse the dough. Typically, this process lasts approximately 45 - 60 minutes. Therefore, if you have this time, then by preparing this recipe, the result will definitely please you. The products will turn out lush, rosy, beautiful and very tasty.

We will need:

• low-fat kefir - 0.5 liters
• flour - 480 gr
• dry quick yeast - 1.5 teaspoons
• or fresh - 15 g
• eggs - 2 pcs
• water - 4 tbsp. spoons
• sugar - 1.5 - 2 tbsp. spoons
• salt - 1/3 teaspoon

Preparation:

1. Let's prepare a light dough. To do this, mix dry instant yeast and a tablespoon of sugar. Add 4 tablespoons of warm water and a little flour. The dough should look like thick cream. Leave for 10-15 minutes for the dough to “come to life”. If the yeast is fresh, then during this time it will bubble. There is no need to wait for the dough to increase in volume; if bubbles appear, then the dough will definitely rise.

If you use fresh yeast, you should also dilute it with warm water, add sugar and flour and place in a warm place for 20 minutes. Fresh yeast needs time for the dough to brew and rise a little.

2. For kneading the dough, we need slightly warm kefir to help the dough rise faster. Therefore, it needs to be warmed up. You can warm it slightly on the stove, or in the microwave. But in such cases I simply put it in a water bath. It is important that the kefir does not curdle, and on fire you may not be able to keep track of it.

3. Add warm kefir to the dough, add the remaining sugar, salt, stir in the eggs and gradually add the sifted flour in small portions. It must be sifted to saturate it with oxygen.

There is no need to pour out all the flour at once. Add gradually and stir. Watch the consistency of the dough; when ready, it should become like thick sour cream, viscous and homogeneous. If you scoop it into a spoon, it will not fall off.

4. Cover the dough with a napkin and place the dough in a warm place for 45 - 60 minutes, during which time it should approximately double in volume. If the room is quite warm and the yeast is fresh, then it can increase in volume faster. Therefore, you need to keep an eye on it so that it does not run away.

5. Once the dough has risen, there is no need to stir it. Immediately prepare a frying pan, which must be thoroughly heated along with poured oil.

You don’t need to pour a lot of oil, 1 cm is enough. You also don’t need to pour a little, the pancakes will be fluffy, and with a small amount of oil they won’t be baked inside.

6. Without stirring the dough, take it from one of the edges and place it in hot oil. You can help spread it out with another spoon.

7. Fry over medium heat until the top surface of the product becomes matte. Small holes should also appear on it. This means that the dough is already baked inside, and the pieces can be turned over to the other side.

8. You can turn it over with a spatula or a fork, whichever is more convenient for you. Fry on the other side until golden brown. The second side tends to cook much faster, so be careful not to over-brown it.

9. Prepare a flat plate, line it with paper towels in several layers. Place the finished pancakes on them to drain off excess oil.

10. Add oil to the pan and warm it up a little so that the new batch also reaches the desired temperature. Place the next batch, fry it on both sides, and so on until all the dough is gone.

11. You can eat them hot with sour cream or honey, or with jam, washed down with sweet tea or coffee, or milk, whichever you prefer.

I love making these raisin pancakes. If you want to make the same ones, just add washed and dried raisins to the dough. It will rise along with the raisins, and then just toast as usual.

As you can see, the recipe is not at all complicated. Everything is prepared in the same way as in the first recipe, but it takes time for the dough to rise.

The pancakes turn out delicious and very fluffy. After they have already been baked and placed on a plate, the dough does not fall off.

Kefir donuts

According to this recipe, the dish can also be prepared with yeast, but without dough. This reduces the cooking time slightly. And in order not to repeat the first recipe, we will make some changes to it. And we will cook them with the addition of corn flour. We will also use kefir together with milk.

We will need:

• kefir - 200 ml (you can use sour cream)
• milk - 200 ml
• wheat flour - 300 gr
• corn flour - 100 gr
• sugar - 100 g (4 tablespoons)
• egg - 1 pc.
• instant yeast - 5 g
• salt - 1/3 teaspoon
• vegetable oil - 1 - 2 tbsp. spoons
• vegetable oil - for frying

Preparation:

1. Sift the flour through a sieve to saturate it with oxygen. Corn flour also needs to be sifted. If you don’t have such flour, but have corn grits, then you can grind it in a coffee grinder. Or use 400 grams of wheat.

2. Pour the flour into the bowl where we will knead the dough. Add sugar, instant yeast and salt there. Mix all dry ingredients.

3. Add one large egg, if they are small, then you need to add two. Mix.

4. Pour in kefir at room temperature and stir. Kefir can be replaced with sour cream, yogurt or yogurt. Pancakes can be prepared with any of these ingredients.

5. Gradually pour in a little warm milk, constantly stirring the mixture. Small bubbles should begin to form on its surface.

Adjust the amount of milk yourself; 200 ml is an approximate value. It all depends on what fermented milk component you added. Sour cream is thicker, yogurt is thinner. The egg can also be of different sizes. Flour usually has different percentages of gluten.

Therefore, mix the flour with the liquid component and look at the consistency. You should get a fairly thick viscous mass, like thick sour cream. It doesn't roll off the spoon, and that's how it should be.

6. At the very end of the kneading, when the desired consistency has been achieved, pour in 1 - 2 tbsp. spoons of vegetable oil. And mix thoroughly again.

7. Cover the dough with a napkin and place in a warm place for 40-45 minutes. If the yeast is fresh, then during this time the mass should increase in volume.

Do not mix the dough!

8. Place the frying pan on the fire and pour oil into it. Everyone pours differently, some a lot, some a little. I pour a layer about 1 cm thick. Allow the oil to warm up thoroughly.

9. Using a tablespoon and a teaspoon, drop a spoonful of dough into the hot oil. Take the dough away from the sides so as not to damage the rest of the structure. It is important that it does not fall, so we take the dough carefully.

10. Fry the lower part over medium heat until golden brown, while the upper part should become matte and covered with small through holes. This means that the dough is already baked inside, and our delicious products can be turned over.

11. Fry on the other side and place on a layer of paper towels so that excess oil can be absorbed. Then place on a plate and serve with sour cream, jam or honey. Or just with sweet tea or milk. Delicious, incredible! Try it, you will definitely like it!

Basically, yeast pancakes are prepared with milk, of course, but they can also be cooked very tasty with kefir. And these two recipes are proof of that.

You can still find recipes, but they will all be based on these two main ones. Therefore, you can safely make changes to these as well. As I already noted, kefir can be replaced with sour cream, yogurt, sour milk or yogurt. You can also cook by combining all these ingredients.

It happens that there is a little of this and a little of that left in the refrigerator. For me, this is always an excuse to make pancakes. The main thing is to consider the ratio of flour and fermented milk product. It's approximately one to one. For 500 ml of kefir - 480 flour. If even a little dairy products are missing, you can add warm boiled water.

Super fluffy on heated kefir

The main feature of this recipe is that we will cook them with heated kefir. And this will allow us to achieve such splendor of the finished products that you will be completely delighted!

We will need: (for 10 -12 pcs):

• kefir - 250 ml (1 glass)
• flour - 240 g (1.5 cups)
• egg - 1 pc.
• sugar - 1 tbsp. spoon
• vanilla sugar - 1 teaspoon
• soda - 1 teaspoon
• salt - a pinch
• vegetable oil - for frying

Preparation:

1. Pour kefir into a saucepan or bowl and heat slightly. It should begin to curl and curdled flakes will appear on the surface. As soon as this happens, immediately remove the saucepan from the stove. Not just turn off the gas under it, but remove it. If you leave it, the curdling reaction will continue because the stove is hot. And we just don’t need this.

2. In a separate container, mix the egg with sugar, vanilla sugar and salt. Mix thoroughly until the sugar and salt crystals dissolve.

3. Stirring constantly, add warm kefir. Bubbles will immediately begin to form on the surface, which is great. This means our pancakes will turn out very fluffy.

4. Sift the flour into a separate bowl and thereby saturate it with the oxygen necessary for the pancakes.

5. Gradually pour the kefir mass into the flour. Mix all contents thoroughly until smooth.

6. At the very end, and not otherwise, add soda. Mix thoroughly again so that it is distributed evenly throughout the dough. Let sit for a while so that all the ingredients react.

7. Heat the frying pan with oil thoroughly. You don’t need to pour a lot of it, a layer of 1 - 1.5 cm is enough. Although the pancakes will be very high, well, 2 - 2.5 centimeters that’s for sure, they will be able to bake in such a volume of oil.

8. Spread the dough with a tablespoon, helping yourself with a teaspoon. Fry over medium heat until golden brown on the bottom and holes appear on the top. Then turn over and fry on the other side.

9. Place the finished products on a layer of paper towels and let the oil drain.

10. Serve hot.

The pancakes turn out so tall and fluffy. If you break any of them, you will see on the break that the dough is completely baked and beautiful air holes have formed inside it. Thanks to them, the products turned out to be very airy and tender, and incredibly tasty.

And to see how they actually turn out, let me bring to your attention a video.

Be sure to cook this recipe. He's really good!

With raisins on kefir and yeast

Although I’ve already written two excellent recipes using yeast, I just can’t get past this one. Moreover, it is similar to the previous one in that we will also heat kefir. And in addition to yeast, we will also use soda.

We will need:

• kefir – 250 ml
• flour - 200 gr
• egg - 1 pc.
• sugar - 2 teaspoons
• salt -0.5 teaspoon
• dry yeast - 5 g
• soda - 0.5 teaspoon
• raisins - a handful (optional)
• vegetable oil - 1 tbsp. spoon
• vegetable oil - for frying

Preparation:

1. Pour kefir into a saucepan and heat slightly. As soon as the first curdled flakes begin to appear, immediately remove it from the heat.

2. Add sugar, salt, soda and yeast to it. Mix thoroughly until the salt and sugar crystals dissolve. Place in a warm place for 10 - 15 minutes. You can put it on a warm stove on which kefir has just been heated.

3. After the mixture has stood and bubbles appear on it, add an egg and a tablespoon of oil to it. Stir until smooth.

4. Rinse the raisins and dry. Add to mixture and stir. You can cook without it, but I would like to talk about different cooking options. Moreover, pancakes with raisins always turn out delicious and they are never superfluous here.

5. Sift the flour into a separate bowl and add two full tablespoons at a time, mixing thoroughly after each new addition. We monitor the consistency of the dough; it should become viscous, homogeneous, similar to thick sour cream. If you scoop it into a spoon, it should not easily slide off.

6. Heat the frying pan thoroughly and pour a little oil into it.

7. Using a tablespoon, place the dough into the hot oil, forming small, neat pancakes.

8. Fry on both sides until golden brown over medium heat. Try to fry for no more than 2 minutes on each side.

9. Place the finished products on paper towels so that excess oil can be absorbed.

10. Amazingly tasty, fluffy, tender and airy flour products with raisins are ready. You can serve them with sour cream or jam. And eat with pleasure, washed down with hot tea.

On kefir with apples

There are many recipes where apples are cut into slices or slices and added directly to the dough. In the same recipe, a whole slice of apple is added, and the pancakes turn out as if with apple sauce. When you look at such products, it’s even difficult to immediately guess how everything was prepared. Well, I won’t languish for a long time, I’ll go straight to the recipe.

We will need:

• kefir - 200 gr
• flour - 250 gr
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• vanilla sugar - 1 tbsp. spoon (10 g)
• salt - a pinch
• soda - 1 teaspoon
• apples - 2 pcs

Preparation:

1. Mix room temperature kefir with soda. Let it sit for a while, after a very short time a lush cap of bubbles will appear on the surface.

2. In a separate bowl, use a whisk to beat two eggs at room temperature with regular and vanilla sugar and salt. Beat for 2 - 3 minutes until everything is completely dissolved.

3. Sift flour into another bowl.

4. Mix kefir and soda again and pour the egg mixture into it, stir until smooth.

5. Add flour in small portions, about two full tablespoons at a time, stirring thoroughly each time. You should get a thick, viscous mixture, the consistency of thick sour cream.

Let the dough sit and brew for a while.

6. Meanwhile, start preparing the apples. It is best if they are sour, sweet or sour. They should be washed; if the skin is thick and rough, then it is better to peel it. We also need to remove the core.

There is a special knife for coring, but I don't have one in my kitchen. So I found another way. First, I cut the apples into round pieces, one centimeter thick. And then, using a suitable notch, I simply removed the core from each piece.

You can do this with a knife, but if you find a suitable notch, it will look neater.

By the way, consider what taste the apples you use have. If the variety is sour, then take not two, but three tablespoons of sugar for the recipe.

7. Now that our dough and apples are ready, put the frying pan on the fire and warm it up thoroughly. Then pour a little oil and warm it up. Then you can reduce the heat to medium and bake on it.

8. Place the dough into the pan. Then place a round apple on each piece and press lightly with your finger so that the apple sinks into the dough. At the same time, a little dough will also flow out into the middle hole. Super! It's already beautiful!

9. Fry for 2 - 3 minutes until the bottom browns. At the same time, through holes will appear in the areas free from the apple on the dough. This means that the dough is also baked inside and our products can be turned over.

10. Turn over and bake on the other side until it is browned. The apple will also turn rosy, thereby giving the finished product an incredibly appetizing taste.

11. Place the finished pancakes with apple sauce on paper towels and let the excess oil drain off. Then place on a plate and serve while they are still hot.

12. You can eat them with sour cream or honey. And just with hot sweet tea.

Agree that it looks very beautiful and appetizing! And I must tell you that the taste is simply incredible! So get ready quickly.

On kefir without eggs

Usually, many recipes for dough, whether yeast or unleavened, involve the addition of eggs. And it is even believed that eggs add fluffiness, airiness and tenderness to finished products.

I would like to offer you a recipe that produces thick and tasty pancakes even without eggs.

We will need: (for 20 - 22 pcs.)

• kefir - 500 ml
• flour - 2 heaping glasses
• baking powder - 2 teaspoons
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp
• lemon - 1 pc.
• vegetable oil - for frying

Preparation:

1. Sift the flour into a bowl along with baking powder and mix.

2. Add salt and sugar to kefir at room temperature, stir until they are completely dissolved.

3. Wash and dry the lemon. If it is large, then we will use only half. If small, then whole. Grate the zest, only the yellow part, directly into the kefir mixture.

Squeeze the juice from the lemon and also add it there. Mix everything thoroughly.

4. Gradually add flour in small portions to kefir. Mix the contents thoroughly each time. And so on until the flour runs out.

Watch the consistency of the dough. It should become like thick sour cream. Let it sit for a while, 5-10 minutes will be enough. Then mix again.

5. Heat the frying pan well over the fire, pour in vegetable oil and heat it as well.

6. Fry the pieces until golden brown on each side over medium heat. This usually takes 2 minutes on each side.

7. Serve with sour cream, honey or jam.

These pancakes have a very pleasant fresh lemon taste, and this is thanks to the lemon. Therefore, if you want to cook them with a new taste, take note of the recipe.

Here's another interesting recipe with lemon.

With kefir and cognac

This time the recipe is not only with lemon, but also with eggs. And even with cognac. Not long ago I already shared pancake recipes, and it aroused interest, especially among men. Therefore, I’ll tell you how to cook pancakes with cognac.

We will need:

• kefir - 1 cup (250 ml)
• flour - 230 - 240 gr
• egg - 1 pc.
• cognac - 2 teaspoons
• sugar - 2 tbsp. spoons
• soda - 0.5 teaspoon
• salt - a pinch
• lemon - 1 pc.
• vegetable oil - for frying

Preparation:

1. To prepare the dough, we will need kefir and an egg at room temperature, so they must be taken out of the refrigerator in advance.

2. Pour kefir into a bowl, add soda and salt to it and stir until everything dissolves. Let it sit for a while so that the soda reacts with the kefir.

3. Then add the egg, sugar and cognac. Grate the lemon zest and add it there. Mix everything thoroughly until smooth. The smell is simply divine. Of course, it’s not for nothing that they added so many aromas.

4. Sift the flour and add to the dough in small portions, pouring two heaped tablespoons at a time. Mix thoroughly each time. Add enough flour until the dough becomes like very thick sour cream. It shouldn't fall off the spoon. Therefore, each time adding flour in portions and stirring it, watch the consistency.

The main thing to remember is that fluffy pancakes are made from thick dough.

5. Place the frying pan on the fire and warm it up thoroughly. Then pour in vegetable oil and heat it too.

6. Place the dough and fry the pancakes on both sides until golden brown over medium heat.

7. Place on paper towels and allow excess oil to drain.

8. Serve hot, depending on your preference.

In this recipe, you can also use vodka instead of cognac. All alcohol is completely evaporated during the roasting process, leaving only a light pleasant taste and aroma. Therefore, even those who do not drink alcoholic beverages can eat such pancakes.

Banana fritters

Another recipe without adding eggs is this recipe using bananas. It can be prepared quickly, easily and very simply.

We will need:

• kefir 2.5% fat - 400 ml
• flour - 350 gr
• sugar - 2 - 3 tbsp. spoons
• vanilla sugar - 1 tbsp. spoon
• salt - a pinch
• soda - 0.5 teaspoons
• bananas - 2 pcs
• vegetable oil - for frying

Preparation:

1. Peel the bananas and finely cut into small cubes.

2. Pour kefir into a bowl and pour soda into it. Stir and wait until bubbles appear. Then add regular and vanilla sugar and salt.

3. Sift the flour in advance and gradually add it to the kefir mixture. Add two full tablespoons at a time, then mix thoroughly. When all the flour is gone, you should get a dough like thick sour cream.

4. Add chopped bananas to it and mix.

5. Place the frying pan on the fire and warm it up. Add oil and heat again. Then spoon out the dough using a tablespoon, helping with a teaspoon.

6. Fry on both sides until golden brown and cooked through.

7. Serve with jam or jam. Enjoy eating!

Instead of bananas, you can add pear, quince, apple, peach or apricots. And also berries or dried fruits.

With yogurt and sour cream with onions and eggs

Many people like to cook pies with this filling. So, preparing pancakes will be much faster, and most importantly, no worse. And the taste is very similar.

Let's go for a walk on Maslenitsa, and then spring is already close. We’ll go to the dacha, and just with the first onion we’ll fry some delicious, aromatic crumpets. Well, or now you can too, onions are sold everywhere, buy them and cook them!

By the way, everyone’s favorite zucchini pancakes are prepared using the same principle. So take note of the dough recipe.

How to bake delicious pancakes so that they are fluffy. A complete guide from A to Z

Throughout today's article, I shared little secrets on how to make delicious pancakes. And most importantly, how to make them lush. So that they do not fall off after baking and retain their shape for a long time.

For convenience, I decided to put all these secrets in one chapter. So as not to look for them in all the recipes.

Flour

• Usually pancakes are baked from premium wheat flour. But it happens that they are also prepared from mixed flour, as we did in recipe No. 3.
• Almost any flour can also be added - buckwheat, oatmeal, rye.
• One of the main secrets of lush products is that the flour must be sifted through a fine sieve before kneading the dough. And it is recommended to do this not even once, but twice and three times. When sifting, it is saturated with oxygen and the dough becomes more airy, light and tender. Namely, it is from this dough that fluffy pancakes are obtained.
• Flour should be added in small portions. This should be done for better mixing and in order to stop in time and not overfill it.
• We always add a lot of flour, its ratio to kefir is almost one to one. So, if we use a glass of kefir - 250 ml, then we need 230 -240 g of flour. But it’s not a glass, it’s more. A 250 gram glass contains only 160 grams of flour.

Dough

• This is another one - the most important secret of fluffy pancakes. The dough should have the consistency of thick sour cream. It should not spread over the pan when laying it out. It is usually spread with the help of an additional spoon, so it doesn’t just fall off the spoon.
• The dough can be prepared with kefir, curdled milk, yogurt, sour milk, sour cream, and milk.
• You can also prepare it by mixing these ingredients in any proportions, and even adding water. It’s very convenient when you have a little bit of everything left in the refrigerator and don’t know where to use it.
• It is best to take kefir that is not completely fresh, but, for example, three days old.
• In order for the dough to rise well, soda, baking powder or yeast are usually used. I've come across recipes where beer is added as a yeast substitute (I haven't tried it myself).
• To prepare an airy and light dough, it is necessary that all products are at least at room temperature. Therefore, it is important to remove dairy products and eggs from the refrigerator in advance.
• One of my favorite recipes is the one where kefir is heated over a fire before kneading until curdled flakes form. With this recipe, my pancakes always turn out super fluffy - recipe No. 4.
• The dough should sit a little so that the flour has time to disperse and air bubbles saturate it with oxygen.
• If you are preparing yeast dough, then after infusion it should not be stirred. You need to carefully take it with a spoon from the side of the bowl and immediately put it in the frying pan.
• You don't need to add a lot of sugar to the dough. The bottom of the product will begin to burn from its excess, and the middle will remain damp
• It is better to always knead the dough in one direction.
• To make the pancakes round, you need to lower the dough through the front of the spoon, from the sharp edge. And those who like an oval shape, then the dough should be laid out through the long side of the spoon, then they will be like boats.

Taste

• To add flavor, orange or lemon zest is added to the dough. Lemon juice is also added, recipes No. 7 and 8.
• often vanilla or vanilla sugar is also added
• Alcoholic drinks are also added, such as cognac, recipe No. 8.
• To add flavor, various fruits or berries are added to the dough. So a particularly popular addition is an apple, recipe No. 6, bananas - recipe No. 9, as well as apricots and peaches, either fresh or canned.
• dried fruits are also a favorite addition for many, especially raisins, recipe No. 5
• Unsweetened pancakes are also prepared, and they are prepared with various vegetables - zucchini, pumpkin, cucumber, cabbage, and this list can be continued for a very long time.
• The only main thing is not to overdo them all, so that the dough can rise.

Frying

• Before you add the dough, you need to warm up the pan thoroughly.
• it is also necessary to warm the oil
• The important question is how much oil to pour. The minimum amount required to be in the frying pan is a layer 1 cm thick. Some people pour more, but then the products seem to float in oil, and in my opinion they turn out to be too greasy.
• The golden mean is important here. If there is not enough oil, the finished products will be dry and will not have enough strength to rise. If there is too much oil, the pancakes will turn out greasy.
• The portions of dough that we put in the frying pan should not be too large, no more than a tablespoon. Larger portions are harder to cook on the inside and have a harder time rising.
• You need to fry them over medium heat so that the bottom does not fry too much and the middle has time to bake.
• To find out whether the middle is baked or not, you need to look at the top of the product. It should be covered with a matte light crust and small holes should appear on its surface. In this case, it's time to turn them over.
• You can fry the other side with the lid closed, also over medium heat.
• For each new batch of dough you need to add a little oil. After this, you need to give it 15 - 20 seconds to warm up. Otherwise, if you immediately put the dough in it, it will not rise precisely because the oil has cooled.
• Place the finished products on several layers of paper towels to remove excess oil.

Product calculation

• Each recipe gives an exact calculation of the products and it is advisable to adhere to it, since all recipes have already been tested.
• from 250 ml. kefir and 230 grams of flour turns out to be approximately 10 -12 pieces. From 500 ml of kefir and 480 grams of flour, respectively, twice as much. Therefore, take this into account when kneading the dough so that there are enough pancakes for everyone.

This is the science of baking delicious fluffy pancakes. It may be tricky in some places, but they will turn out the way you want!

This morning I baked them according to three recipes at once to take the missing photos, and it was so interesting. All recipes are different, and each of them is like some kind of amazing journey that you take. Before, when I was cooking, I didn’t notice this, because first there was one recipe, then after a while - another. And today there are three at once, and the difference is noticeable.

Everything happens differently everywhere. The dough is kneaded differently, the products are laid out in the wrong order, bubbles appear in the dough at different times, the height of the finished products is different, and most importantly, everyone has a different taste. And it would seem that there is no point in comparing them. But it turned out that it is not only possible to compare, but also necessary!

Therefore, prepare pancakes according to different recipes, and then an exciting journey may also happen for you!

In conclusion, I want to say that all the recipes given today have been tested. And they make really fluffy little treats! So feel free to cook any way you like, and everything will work out for you. I am 100% sure of this.

And be sure to write, did everything work out? Have there been any difficulties? Ask questions if something is not clear. I will be happy to answer them for you. If everything worked out and you liked it, then I will be glad for your likes and classes!

And to those who prepared them today - Bon Appetit!

There are many recipes for pancakes. How to cook fluffy pancakes? It’s very simple – add yeast or soda to the dough. But it often happens that all the ingredients are in the dough, and the pancakes turn out thin and dense.

Here are some tips on how to make fluffy pancakes:

• Kefir, yogurt or whey must be heated before adding to the dough.
• You need to add soda to kefir, quickly beat the dough and immediately fry the pancakes.
• Dairy products for pancakes should be sour, but in moderation; too sour pancakes will not turn out fluffy.

How to cook pancakes with soda?

From this quantity of products you will get 2 servings:

• 1 glass of kefir (warmed);
• 1.5 cups flour;
• 1 egg;
• 1 tbsp. spoon of sugar;
• 1 tsp. spoon of soda;
• a pinch of salt.

Let's start cooking:

• Whisk the egg with sugar and salt.
• Heat the kefir until it is warm, add baking soda, mix and add to the egg.
• Add flour and quickly knead the dough, it should turn out like thick sour cream - it’s difficult to drain from a spoon.
• Place the pan on medium heat, pour 1-2 tbsp. spoons of vegetable oil, heat it and lay out 1 tablespoon of dough, with a distance of 0.5-1 cm between the pancakes.
• Fry first on one side and then turn over to the other, making sure not to burn.
• Serve pancakes for tea with jam, condensed milk, sour cream or other sweets.

How to make pancakes with yeast?

Yeast dough for pancakes must rise before frying them, and this takes longer than pancakes with soda, but pancakes with yeast will be fluffy, no matter what you cook them with: milk, whey, kefir or water.

For the pancakes you need:

• 2 glasses of milk;
• 2.5-3 cups flour;
• 2 eggs;
• 20 g yeast (fresh);
• 2 tbsp. spoons of sugar and vegetable oil;
• 50 ml water;
• a pinch of salt.

Let's start cooking:

• Dissolve yeast and 1 teaspoon of sugar in warm water (37-38°C) and leave in a warm place for 15 minutes.
• We separate the whites from the yolks.
• Grind the yolks with salt and sugar, add milk, suitable yeast, flour and knead until all the lumps are broken. The dough should be thick, like sour cream.
• Add vegetable oil to the dough and knead again.
• Beat the whites until foamy, add a little to the dough and knead carefully.
• Place the dough in a warm place for about half an hour until it doubles in size, and then fry the pancakes.

So, learning how to cook pancakes is quite simple, and if you add a grated apple, banana, maybe zucchini, raw potatoes to the finished dough, then each time you will have a different taste of pancakes.

From time immemorial, lush, aromatic pancakes have served many as a filling, tasty and quick dish. True, they don’t always work out the first time. After all, making pancakes requires practice and skill. But, having learned the secrets of cooking, you will always be fully prepared when guests arrive or you need to cook something urgently.
How to cook fluffy pancakes? What ingredients should always be present in the dough? Yeast pancakes or soda pancakes? On kefir or vegetables? In short, as we see, there are options. And there is also something to talk about.

Pancakes - all possible ingredients, and without which pancakes cannot be made

What can pancakes be made from? It’s better to ask what they can’t be made from. After all, here you can sort through all the vegetables and combinations of them with flour, even meat, etc.! Nourishing and tasty, each time with a new accent and vitamin. What could be better for breakfast, and even for dinner, than milk or pumpkin pancakes, etc.!

Ingredients:

• Liquid base (milk, sour cream, kefir, yogurt, etc.)
• Baking powder (soda, yeast, etc.)
• Sweeteners (sugar, etc.)
• Oil (for frying)

Well, in addition to the key components, you will definitely use various additives.

As for vegetable fritters, you can’t cook them without the vegetables themselves, salt, eggs, salt, seasonings and oil.

So, there are countless recipes. I will share the ones that have been proven by experience. But first I’ll tell you about my secrets.

How to always make delicious pancakes - my personal secrets

Sifted flour

Let's talk about flour first. I always try to take wheat. But one day I experimented, combining it with buckwheat, rye, or corn flour. Liked!

Secret: sift the flour, otherwise the pancakes will not rise well.

What should the consistency of the dough be? After all, a lot depends on it, as well as on the ingredients - pancakes in a frying pan should not spread.

Secret: we try to bring the dough to the state of thick sour cream.

What kind of kefir or sour cream do you usually use to make pancake dough? Yes, most often from the refrigerator. By the way, you can’t take it cold, because the dough won’t rise.

Secret: make the dough only at room temperature.

To ensure the dough rises well, let it rest for half an hour on the counter in a warm kitchen. And don't forget to remove the spoon from the bowl.

Secret: do not stir the dough after proofing!

It all depends on what kind of pancakes you are preparing. It doesn’t matter whether it’s for dessert, which means you added sugar, or without it, the dough can be flavored with something.

Secret: enhance the aroma with cinnamon, vanilla, etc., or dill, garlic, spices.

What do you cook in? For the dough, I like to take a high-sided bowl and use a whisk or fork.

Secret: it is best to fry pancakes in a thick-bottomed or cast-iron frying pan.

What to add to pancakes? I add raisins, apples, orange zest, etc. What else can I do to enhance the taste of sweet pancakes? It's up to you to choose.

Secret: just don’t overdo it with additives, otherwise the dough will fall off.

The frying process is an important point. To make the pancakes fluffy, you need to pour the dough into hot oil with a large spoon.

Secret: after pouring the dough, add it where needed.

And one last thing. If you fry the pancakes covered and over medium heat, the pancakes will be superb.

Secret: turn over as soon as the pancakes begin to have holes on top and turn golden on the bottom.

How to properly prepare pancakes with yeast - everyone will lick your fingers!

Yeast can be fresh, from the freezer, or dried. This time I took those that I prepared myself from pressed yeast. To do this, I crushed them and dried them. And for the liquid base I took yogurt, which I also prepared myself by fermenting the milk. It was a great alternative to kefir.

Ingredients:

• Dry yeast - 1 tbsp.
• Yogurt - 300 ml
• Flour - 1.5 cups
• Dry yeast - 1 tbsp.
• Egg – 1 pc.
• Salt - to taste
• Sugar - 2 tbsp.
• Vanillin – 1 sachet

Preparing airy dough for yeast pancakes - a recipe proven over the years

Place warm (you can even warm it up very slightly) yogurt in a convenient container. Add salt and sugar there at once. And then we measure out the yeast.

Step 1. Yeast

Mix the mixture and cover the bowl with a lid and place it in a warm place. Even to the point of pouring more hot water into another bowl and placing this bowl in it. The yeast needs to be dissolved. As soon as this happens, beat in the egg.

Step 2. Add the egg

Mix the curdled milk with the egg. And sift the flour. If you bypass this process, the pancakes are unlikely to rise.

Step 3. Sift the flour

To prevent the mixture from becoming lumpy, add the sifted flour gradually. Although you can sift it directly into a bowl. Remember to thoroughly beat the mixture with a fork.

Step 4. Mix with flour

Have you kneaded the dough? Add some raisins and stir the dough. Now we need to let him rise. I usually turn on the stove, place a frying pan on it and heat it over low heat. During this time, the dough, covered with a towel, crawls out of the bowl. This is where you can fry. After pouring the oil and heating it, spoon out the dough and fry.

Step 5. Fry the pancakes

Why don't I fry in butter? Because it burns quickly. And pancakes made with yeast may not be fried if they are fried quickly. So, turn them over only once, without letting them burn. And take it out quickly, trying to serve it hot to the table right away.

Step 6. Drizzle with jam, honey and serve

Yeast pancakes without sugar - my favorite recipe

After all, you don’t always want sweet pancakes. That’s why here we can fantasize ad infinitum, observing proportions.

Easy preparation of yeast pancakes without sugar

Knead the dough from a glass of kefir, 30 g of yeast, soda on the tip of a knife, 1 egg and three glasses of flour. Let it sit warm until it rises. Fry the finely chopped onion in oil, add some salt and sprinkle the onion with something aromatic and add it to the dough. Let it sit for another 10 minutes and you can fry in the usual way.

How to make fluffy pancakes - my grandmother's recipe

My grandmother made pancakes only with sour cream, and with very little soda. There were few of them - literally just once. But they were so tender and tasty that grandma had to make the dough again and again. Just like I cooked for her later, when she got old, and for my children...

Proper preparation of dough for pancakes - they melt in your mouth!

I mix a glass of sour cream with soda (0.5 tsp) and two tablespoons of sugar. As soon as the sour cream starts to bubble, I add flour. How many? So that it turns out not thick and not liquid dough. The main thing is that the dough can become even thicker during the proofing process. I fry in hot oil, but this time with butter, because there are only a few of them. My grandmother didn’t do that, but I learned to add orange or lemon zest to the dough, put in all sorts of other goodies and additives like grated apple, etc. If my grandmother put anything, it was only raisins, which she steamed for a long time in a clay casserole on ovens

A proven recipe for pancakes made with kefir or fermented baked milk

It's fast and proven. By the way, you can do it even without soda!

Making quick pancakes

Stir 1 tbsp. sugar, soda (on the tip of a knife) and a packet of vanillin with a glass of warm kefir, I beat in an egg. I beat with a mixer, add a glass of flour and stir again. I'll wait about half an hour. Seeing that the dough begins to rise slightly, I add another half a glass of flour. I mix it until I get a mass that needs to be put in, but not poured. Cover with a towel and place the bowl in a water bath. As soon as the dough doubles in size, fry the pancakes in boiling oil.

How can you cook pancakes with water or sour milk?

Elementary! Yes, there is not always kefir or sour cream. More often than not, when you want pancakes, you have water or sour milk. By the way, they turn out no less tasty in water.