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Video: Lush Pancakes On Kefir. Step-by-step Recipe With Photo
Delicious, lush pancakes are loved by children and parents, grandparents! Pancakes are a great snack for a cup of cocoa, kefir or tea, for lunch, afternoon tea or dinner.
If you have no time to cook pastries, but you want something homemade for tea, fry ruddy, fluffy pancakes! And how to cook them so that they turn out delicious, beautiful and airy - read in today's recipe.
There are two basic options: with sour milk and with yeast. This recipe will show you how to make yeast-free pancakes - a faster and easier option.
Ingredients for lush kefir pancakes
- 500 ml of kefir (yogurt);
- 3 eggs;
- sugar to taste;
- a pinch of salt;
- 1 tsp soda;
- 1.5 tbsp. - 1 and 2/3 st. flour.
Method for making fluffy kefir pancakes
Combine eggs and sugar in a bowl. If you want to make the pancakes sweet - put 4-5 tablespoons of sugar, if you want a snack option - 1 spoon is enough. Beat sugar and eggs with a mixer or just mix well.
Pour kefir into a bowl. Sour milk is also suitable, as long as it is not bitter. Even whey is good - but, of course, it tastes better with yogurt or kefir.
Pour soda into the dough, preferably without lumps, and immediately mix thoroughly. See bubbles in the dough? The fermented milk product perfectly extinguishes soda without vinegar, the main thing is to mix well. The more bubbly the dough is, the more fluffy and delicate the pancakes are! The cooked dough should not be left on for a long time, as it can stand, the bubbles will disappear, and the pancakes will turn out flat. So we knead - and fry immediately!
Salt the dough a little and sift the flour into a bowl - first take 1 cup, stir, and then add the rest of the flour, from 0.5 to 2/3 cup, until you get a moderately thick dough, in consistency - like a fat homemade sour cream.
Pour sunflower oil into the pan, and when it is well warmed up, spoon out the portions of dough with a spoon, trying to give the pancakes a round shape. Make sure that there is a small gap between the pancakes, then they will not stick together. If the dough spreads too much, you need to add a little flour.
We fry the pancakes on a fire a little more than medium, we carefully look so that they do not burn - they brown very quickly. The signal to turn over is the appearance of openwork holes on the pancakes.
Gently turn the pancakes over with a spatula or fork to the other side and fry until golden brown.
Remove the prepared pancakes on a plate, add a little oil to the pan and start frying a new portion. And I advise you to try the first one right there. Hot, fresh pancakes straight from the pan - the tastiest!
It is great to pour pancakes with sour cream, honey or jam! And if the season is fresh fruit, then you can add berries, pieces of apples, apricots directly to the dough. Try exotic pineapple pancakes in winter, or with cottage cheese or jam at any time of the year. These are options for those with a sweet tooth, and there are also snack recipes: pancakes with sausage, minced meat and fresh herbs. Here are some recipes for you to choose from!
Fruit and berry pancakes
Pour clean berries (cherries, blueberries, cranberries) or pieces of fruit (apples, peaches), dried in a sieve or on a towel, into the finished dough, mix and fry the pancakes.
If the fruit-berries are very juicy, then on top of the finished dough, first pour a little potato starch (1-1.5 tbsp. L.), Then add the berries and mix. The starch will absorb excess moisture, and the juices will not make the pancakes feel baked. If you are using canned cherries, soak them in a colander before adding them to the dough to drain the juice.
Spring "green" pancakes
A very interesting recipe, good in spring and early summer, when full of fresh herbs.
Wash and finely chop a large bunch of green onions, dill, pour the herbs into the dough after kefir and soda, mix. Then add flour, stir again and fry pancakes as usual.
Fritters "with a surprise"
Sweet cottage cheese, thick jam, a piece of sausage, a spoonful of fried onion with minced meat or mushrooms can act as a "surprise".
Pour not a full spoonful of dough into the pan, but a half portion. Put "surprise" in the middle and fill it with the second half of the dough. We fry the stuffed pancakes on a lower heat than usual, and a little longer to bake well in the middle. Gently turn over and fry on the other side until golden brown.