Pancakes with yogurt

Option 4: Thin sour milk pancakes with holes

Simply indicating the type of flour on the package is not enough. One of the most important indicators, the amount of gluten, is not indicated on the packaging, and you will have to check it personally, from your own experience. Dough made from flour with a high content of this substance does not “float”, but if there is not enough gluten, you will have to add flour in excess.

Ingredients

:

• 500 milliliters of fatty yogurt;
• three tablespoons of sunflower oil;
• a pair of fresh eggs;
• four grams of salt and sugar;
• up to half a kilogram of premium flour.

How to cook

Warm up the yogurt, it is advisable to lower the container with sour milk into another filled with not too hot water. A temperature of about forty degrees is enough; you shouldn’t heat it up any more. After pouring into a bowl, salt the yogurt and add sugar, pour raw eggs into it and lightly beat with a mixer.

Add the sifted flour in parts, still stirring the mass with a mixer and monitoring its thickness. We will also add a soda solution to the dough, so at first we will make it a little thicker. Dissolve the soda in a glass of boiling water, without letting it cool, pour it into the dough and stir immediately. After waiting about fifteen minutes, stir in the oil.

Thin pancakes bake quickly, but under no circumstances should the heat be lowered. Instead, keep the temperature just right so that the pancakes brown quickly without allowing the oil to burn.

Recipe 4. With yeast

Yeast pancakes can be thick, fluffy or thin, delicate, fresh and sweet. Pancakes made with yogurt turn out to be more delicate in taste and airy, unlike those mixed with milk or water.

• 15 g yeast;
• 2 tbsp. l. sugar (the amount can be increased or decreased depending on personal preference);
• 1 liter of sour milk or curdled milk;
• a pinch of salt;
• 3 cups flour;
• 2 eggs;
• 3 tbsp. l. vegetable oil (add to the dough);
• vegetable oil for baking.

How to cook:

1. Mash the yeast with sugar until you obtain a liquid paste of uniform consistency.
2. Pour half a liter of warm yogurt (sour milk) into the yeast. Mix thoroughly until smooth.
3. Sift 2 tbsp. l. flour (with a large heap) and pour into the mixture of curdled milk with yeast and sugar. Stir well - there should be no lumps.
4. Cover the dough with a lid and place it next to a radiator or in a saucepan with warm water for about 40 minutes.
5. The dough is ready when large bubbles appear on it.
6. Stir the dough and pour in the remaining half of the yogurt. Beat the mixture with a whisk. Curdled milk or sour milk must be warm. If you pour in cold yogurt, the yeast will stop working.
7. Beat the eggs, they should also be warm, so they need to be taken out of the refrigerator in advance.
8. Add beaten eggs and butter to the dough. You can use anything, creamy or vegetable, but it should be warm, at room temperature.
9. Pour the sifted flour into the dough while stirring.
10. The dough should be viscous, but not too thick or liquid.
11. Cover the dough with a lid and place in a warm place for 2 hours. During this time, the mass will rise, become covered with bubbles, and its volume will increase several times.
12. Bake pancakes in a preheated and greased frying pan, first on one side, then on the other.

Advice! If the dough turns out thick, the pancakes will be thick, with large holes, and fluffy. You can make thin pancakes by adding warm boiled milk. Pour it into the dough in a thin stream, stirring at the same time until the desired consistency is obtained.

Serve yeast pancakes with jam, milk, condensed milk, sour cream. You can make the filling from cottage cheese, minced meat, mushrooms or chopped eggs with mayonnaise and boiled rice.

A few recommendations

You can use these tips to get an excellent quality finished dish.

• The right frying pan. It’s great if you have a special pancake pan, with a fairly thick non-stick (Teflon) coating and low sides. If you don't have such a frying pan, use a thick cast iron one - pancakes will burn on steel or aluminum. And, of course, it must be perfectly clean.
• The secret of cleanliness. Difficult-to-clean carbon deposits from a frying pan can be removed by boiling water with regular soda in it (one tablespoon per liter of liquid).
• Amount of oil. Too much oil will “burn”, evaporate, and splash. Bake over medium heat and in a small “puddle”, spreading it over the bottom of the pan with a pastry brush.
• Amount of sugar. The pancake won't burn if there is less sugar. It all depends on the quality of the sand: you need to add less if it is very sugary.
• High quality roasting. On one side the pancake cooks for about a minute, after turning it over you need to keep it in the pan for even less time. The resulting bubbles should burst during baking, and the unbaked side should lose its shine and become almost dry, then the pancake needs to be turned over.

Finally, if you would like to make pancakes with filling, you need to take into account that it should be thick (“dry”), because openwork pancakes easily let liquid through.

Pancakes with sour milk without eggs, stuffed with chicken hearts and mushrooms Hearty

Ingredients:

• buckwheat flour – 1 tbsp.;
• one glass of baking flour;
• two teaspoons of refined sugar;
• sunflower, frozen oil;
• two glasses of yogurt (homemade).

For the filling:

• half a kilo of chicken hearts (chilled);
• 500 gr. fresh mushrooms, champignons;
• one and a half onions.

Cooking method:

1. Combine buckwheat flour with wheat flour. Add sugar, soda, 0.5 tsp. fine salt, mix all bulk ingredients.
2. Pour homemade yogurt in parts, constantly stirring the dough with a whisk.
3. When you achieve a homogeneous consistency, bake thin pancakes from the dough. After each pancake, grease the pan well with half an onion dipped in vegetable oil.
4. Cut off the remaining arteries from the hearts, remove the film and, cutting in half, rinse with a strong stream of cold water. Fill with water, add lightly salt and boil. Grind the chilled chicken hearts in a meat grinder and fry until cooked with the addition of vegetable oil.
5. Separately fry the mushrooms and finely sliced ​​onions.
6. Combine the fried filling ingredients, season with pepper, add salt when testing, and stir well.
7. Place the filling on the edge of each pancake, roll it up like an envelope and fry a little in butter.

Recipe for pancakes with yogurt and whipped egg whites

The peculiarity of preparing the dough is that yolks and whites are added separately. By the way, the latter must be beaten with a mixer until a lush, stable foam is formed.

This makes the pancakes super airy and tender. Try to cook the dish, your loved ones will surely like it.

For two glasses of sour milk, take:

Kneading the dough step by step is as follows:

Grind the yolks with sugar and dilute with curdled milk

Whisk the mixture until it becomes homogeneous. Cool the whites and, adding a little salt, beat thoroughly. In a bowl that already contains liquid ingredients, add flour mixed with baking soda. Pour in vegetable oil. At the end of the kneading, add the protein foam and stir carefully so as not to disturb the airy structure... Bake pancakes in the usual way

Bake pancakes in the usual way.

Pancakes with curdled milk: general principles of preparation

• You can bake thin and thick pancakes from pancake dough using yogurt. Both thick and thin pancakes always turn out soft and tender.
• There are many ways to prepare this pancake dough. Eggs are added to it and cooked without them, a baking powder (soda) is added or yeast is added. The only constant ingredients are curdled milk, sugar, flour and salt.
• The type of baking flour (highest or first) for pancake dough does not have a special role. Sometimes wheat flour is mixed with buckwheat. Any flour must be sifted. This will enrich it with oxygen and help remove debris that accidentally gets into it.
• Regardless of what filling or what you serve the pancakes with, the dough must be salted and granulated sugar added.
• Both thick and thin pancakes can be served with sweet or spicy sauces, sour cream, honey or jam. In most cases, thin ones are filled with filling, and thick ones are baked with baking. The filling and bake can also be not only sweet, but also meat, vegetables, etc. it all depends on the recipe and your own taste.

Yeast pancakes with yogurt

With the addition of yeast, pancakes become more delicate and fluffy. Pancakes can be made in both sweet and savory variations.

What ingredients will you need?

The composition of the dough from 1 liter of yogurt includes:

Pancakes with this composition can be served with both sweet and savory filling.

Step-by-step cooking process

It is proposed to prepare pancakes in the following steps:

1. Pour 500 ml of warm yogurt into the bowl for preparing the dough and dissolve the yeast and granulated sugar in it.
2. Add approximately 50 g of flour to the dough mixture. Stir until all flour lumps are eliminated.
3. Then the container with the dough should be covered with a thick cloth and placed in a warm place (place it near a radiator or in a basin with warm water). Leave the dough to mature for approximately 40 minutes.
4. The presence of large bubbles on the dough means it is ready.
5. Next, pour the remaining warm yogurt into the dough (if you pour the product cold, the fermentation process will stop) and whisk.
6. Beat the chicken eggs with salt and pour them and vegetable oil into the contents from point 5. Mix.
7. Finally, gradually add flour to the dough. There should be no lumps of flour present.
8. Place the container with the dough in a warm place for approximately 1.5-2 hours. Periodically it needs to be lowered by stirring. The volume of the dough should increase approximately 2-3 times. There is no need to lower the dough before baking pancakes.
9. Then you should grease the pancake pan with oil and heat it up. Bake pancakes as standard. It is important that when baking yeast pancakes, it is recommended to scoop the dough carefully from the very top, otherwise it may settle.

It is recommended to eat yeast pancakes hot, since in this form they are not only especially fluffy, but also have a crispy crust. If during the cooking process the dough turns out to be thicker than required, you can give it the desired consistency by adding warm milk. Yeast pancakes can be served with caviar, mushroom, meat or fish mince. And also in the classic variation, that is, with condensed milk or jam.

Option 7: Classic recipe for thin pancakes with holes made with yogurt

If you have milk left over that later turns sour, it’s not a problem. We can use curdled milk to make beautiful and tasty pancakes. Or you can specially make homemade yogurt to bake delicious pancakes for the whole family. We will prepare pancakes with holes, we will prepare the dough a little in a special way. More details about everything in our selection.

Ingredients

:

• two hundred grams of curdled milk;
• raw chicken egg;
• two glasses of premium wheat flour;
• four table spoons of sugar without a slide or with a medium slide;
• half a teaspoon salt;
• five grams of soda;
• fifty ml of refined sunflower or olive oil.

Step-by-step recipe for thin pancakes with holes made with yogurt

We use a container convenient for kneading the dough. Place an egg in it, add sugar, soda and salt. Immediately pour in the oil.

Please note that we do not extinguish soda; yogurt will handle this perfectly. But for now we don’t pour it in, but mix the already added ingredients with a whisk

Everything should be foamy and lush.

Pour in half a glass of already sifted flour, stir well and pour in half a glass of yogurt - again bring to a homogeneous texture.

When the mass has become beautifully glossy, pour in more yogurt, add all the flour and whisk until it reaches the consistency of liquid sour cream.

We forget about the preparation for half an hour, let it swell a little.

Grease a hot frying pan with vegetable oil. It can be refined olive or sunflower at your discretion.

Pour some dough into the center of the pan and, tilting it in a circle, spread it over the surface. When the underside is browned, use a flat silicone or wooden spatula to gently pry up the edges and flip.

Bring until beautifully browned and transfer to a flat plate. Bake pancakes in the same way, using all the batter.

Pancakes with curdled milk - a classic recipe

Pancakes with curdled milk are a very common and easy to make dish. Therefore, if you have a bottle of this “milk” lying around, you should definitely try one of the recipes below.

A simple recipe with a base of curdled milk.

The pancakes are soft, tasty, and can be served with snacks and a variety of fillings.

Required Products:

• half a small spoon of soda;
• salt and sugar to your taste;
• half a liter of curdled milk;
• three tablespoons of vegetable oil;
• five eggs;
• 500 grams of flour.

Cooking process:

1. Take some sugar and salt and combine them with the eggs. Gently add flour here. This should be done in parts so as not to overdo it. Spread it out a little at a time and as soon as you see that the mass has become thick, that’s enough.
2. Pour in the yogurt, stir, add more flour and soda.
3. Stir the mixture well and add the specified amount of oil. Let the dough sit for about 30 minutes.
4. Using a ladle, distribute it on the surface of a hot frying pan and fry on both sides for about two minutes so that a pleasant blush forms.

Pancakes made with yogurt without eggs are lighter, but their taste is completely different. Although some people like this kind of baking.

With added yeast

Pancakes with yeast are certainly tasty, but they also take a lot of time, because the dough must be suitable.

Thin pancakes with holes made with yogurt

A cooking option that will appeal to those who love thin pancakes. They turn out very delicate, soft and melt in your mouth.

Custard pancakes with sour milk

The pancakes turn out soft, airy and do not stick to the pan at all. If this happens, then try to coat the surface before the first pancake, and then the process will literally go like clockwork.

Article on the topic: Classic cottage cheese pancakes in a frying pan

Tomato pancakes with sour milk without soda, with garlic sauce

Ingredients:

• a glass of thin tomato juice;
• two fresh eggs;
• a full large spoon of sugar;
• a glass of homemade yogurt with high fat content;
• 1.5–2 full cups of white baking flour.

Into the sauce:

• 200 ml 20% sour cream;
• greenery;
• three cloves of garlic.

Cooking method:

1. Pour yogurt and tomato juice into an enamel bowl, add salt, sweeten and stir thoroughly.
2. Without ceasing to stir, add all the flour in small parts. Then pour in lightly beaten eggs, two tablespoons of vegetable oil and stir the dough thoroughly.
3. Pour vegetable oil into a small saucer. Using a fork, prick half a peeled potato, cut side up. Dip it in oil, grease the pan and bake the first pancake. After that, grease the pan again and bake the next one. Grease the pan after each pancake.
4. Once all the pancakes are ready, prepare the sauce with which it is recommended to serve them.
5. Add some salt to the sour cream, a little pepper and add chopped herbs. Press the garlic and stir well. The sauce is served separately from the pancakes.

Video recipe for making pancakes with yogurt

You can see how to mix the ingredients correctly, in what order to add them, as well as what the dough for pancakes should be and how to fry them correctly, by watching this video:
Having yogurt and a simple set of ingredients, you can prepare pancakes for every taste. For example, I prefer thin ones, but my family likes lush ones. You can also evaluate the benefits of each method or try to prepare them in your own way, after which you can give us your suggestions in the comments below.

Other pancake recipes

Pancakes with herbs Pancakes with cottage cheese Zucchini pancakes Pancakes with sour cream Chocolate pancakes Bon appetit!

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Cooking fluffy pancakes with yogurt, recipe with photo

To bake rich, rich and tall pancakes that can compete with sponge cake in softness, you will have to add eggs to the dough. But not one or two, but four whole pieces. Only they will give the dish airiness and make it tender and rich.

Step-by-step instruction

1. Combine salt, sugar and flour in a deep container. Add eggs and fluff with a whisk. The mass should be homogeneous, thick and very smooth.
2. Pour in water and kefir at room temperature and mix very well. Add oil at the very end.
3. Cover the container with the dough with cling film and leave on the kitchen counter for 30-40 minutes.
4. Heat the frying pan over high heat. Grease generously with animal fat or lard. Pour a portion of the dough into the bottom and gently smooth it over the surface.
5. Brown the pancakes on each side, stack them, pour over honey or berry syrup and serve.

How to cook “Pancakes with yogurt”

1. Beat the eggs into a small bowl. Add a pinch of salt and a little sugar to taste. Beat everything with a fork or whisk until smooth.

2. Pour yogurt into a separate bowl. To make yogurt pancakes at home softer, you can add a pinch of soda to the dough (no need to extinguish it). Leave for a couple of minutes until bubbles form.

3. Combine eggs with yogurt. Beat everything thoroughly, gradually adding sifted flour. The dough should be quite thick and without lumps. Bring some water to a boil and pour into the dough, stirring vigorously. Bring to the desired consistency so that the dough is very liquid.

4. The frying pan can be greased with a small piece of lard or vegetable oil on a brush. But it is better to add a little oil directly to the dough and mix well again. Heat the pan properly and pour in the batter to form a thin pancake. Fry on both sides until an appetizing crust.

5. That’s the whole recipe for making pancakes with yogurt. All that remains is to grease the finished pancakes with butter and you can serve them. For such pancakes, sweet syrups, jam or condensed milk, as well as sour cream are suitable.

Fluffy pancakes with curdled milk Guryevskie

Ingredients:

• premium wheat flour – 320 gr. (two glasses);
• two full large spoons of sugar;
• five raw eggs;
• 100 gr. 72% butter;
• two glasses of fresh yogurt.

Cooking method:

1. Separate the whites and yolks. Set the first ones aside, add salt and sugar to the yolks and beat well with a mixer.
2. Without stopping whipping, add melted (not overheated) butter in a thin stream. Follow with half a glass of sifted flour.
3. Having achieved homogeneity, pour in half of the yogurt. Beat and add the rest, mix.
4. Add the remaining sifted flour and beat the dough with a mixer again.
5. Beat the previously set aside whites vigorously and add them to the dough, stirring from bottom to top. Do not beat, but stir in gently.
6. Heat a thick-walled frying pan, steel or cast iron, over low heat, grease it and pour a small ladle of pancake batter onto it.
7. After 3 minutes, when the top of the pancake stops shining and the bottom is well browned, turn it over and bake for another two minutes.
8. When putting “Guriev” pancakes in a “stack”, do not smear them with melted butter, they already turn out quite buttery and soft.

Pancakes with sour milk without eggs

Pancakes without adding eggs have a more delicate texture. To prevent the dough from tearing when turning, it should rest after cooking. The swollen gluten from the flour will ensure integrity is maintained.

What ingredients will you need?

The composition of the 500 ml test additionally includes:

It is recommended to fry pancakes on a pancake maker greased with refined oil or margarine.

Step-by-step cooking process

A guide to decorating pancakes without adding eggs consists of the following steps:

1. The butter should be melted. To do this, you can use a water bath or microwave. After the butter has completely melted, it must be cooled to approximately 40 degrees.
2. Mix flour with baking powder and sift. It is advisable to repeat the procedure 2 times.
3. Pour the melted butter into a container to form the dough, add salt, sifted flour mixture and warm yogurt. Mix the ingredients until the dough reaches a uniform texture (no lumps).
4. Leave the dough to rest for approximately 30 minutes.
5. Pancakes should be baked using the classic method.

It is recommended to serve pancakes with any jam or a topping made from butter and eggs. If the pancakes turn out too sour, then add approximately 30 g of granulated sugar to the dough. After this, the dough should be stirred until the sugar dissolves, otherwise the pancakes will burn.

Option 10: Thin pancakes with holes on sour milk

Another recipe on how to prepare not only tasty, rosy and appetizing, but also beautiful holey pancakes. Proportions have been calculated and verified.

Ingredients

:

• half a liter of curdled milk;
• two stacks of flour from the floors;
• raw chicken egg;
• three tablespoons of sugar;
• a pinch of salt;
• half a teaspoon of soda.

How to cook

The dough will come out better if you take the ingredients out of the refrigerator in advance and bring them to room temperature. This one will take two hours.

So, beat an egg into a deep bowl, then add sugar and salt - everything is standard. We take a mixer or a whisk and process everything into a fluffy mass.

It is not at all necessary to use sunflower oil. Butter will also work, but you just need to melt it in a water bath. It will make the taste more delicate.

Pour in the oil and spread with a whisk throughout the dough.

First, pour half a glass of flour, stir, then half a glass of yogurt and again bring the dough to a homogeneous texture.

Repeat the steps until the yogurt is gone and the dough becomes smooth.

Turn on the stove to high heat, put a frying pan on the burner - let it get hot. Afterwards, turn the heat to minimum and grease with oil using a pastry brush. Take the dough with a ladle, pour it into the center and spread it over the entire surface in a thin layer.

We bake pancakes on the bottom side for no more than a minute, on the second side for half a minute. Then carefully pry up the edge of the pancake and advance the spatula. With a confident and quick movement, transfer to a plate. Use the same method to bake all the pancakes.

Recipe for thin pancakes with holes made with yogurt

Necessary kitchen utensils and equipment: bowl, pancake pan, stove, ladle, whisk, flour sieve, kitchen spatula.

Ingredients

Let's start cooking pancakes with yogurt

1. First, prepare a bowl into which we pour a liter of homemade yogurt.

2. It is advisable to heat the water on the stove or in the microwave to about 40-50 degrees so that it is only warm. This way, sugar and salt will dissolve in it faster and more thoroughly. Heat about two glasses of water and pour it into a bowl with the yogurt.

3. Add a tablespoon of sugar (25-30 g), as well as two teaspoons of salt (10-15 g).

4. Pour three tablespoons of odorless sunflower oil (50-60 ml) into a bowl.

5. Beat three chicken eggs with the rest of the ingredients in a bowl.

6. Then we arm ourselves with a whisk and thoroughly beat the resulting mixture until smooth.

7. The flour must be sifted in order to get rid of small lumps and saturate it with oxygen. You can sift directly into a bowl of yogurt. To do this, we need three glasses of flour, which we carefully and alternately pass through a sieve.

8. Take the whisk again and thoroughly beat the contents of the bowl until a homogeneous thick mass begins to form. By the way, to ensure that there are no lumps left in the mixture, it is best to use a silicone whisk; in this case, it works much better.

9. We take an ordinary glass or mug into which we add a teaspoon of soda (5-7 g). It needs to be quenched with vinegar, which we add to the mug after the soda; one tablespoon will be enough (10-15 g). A violent reaction will begin to occur in the mug with the formation of foam and hissing, this is what we need.
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10. Pour the slaked soda into a bowl with our pancake batter. Thoroughly whisk the contents of the bowl again.

Frying pancakes

1. Grease the pan with a small amount of vegetable oil and let it spread over the entire surface of the pan. Place this kitchen utensil on the stove and heat it over medium heat.

2. Use a ladle to scoop out the required amount of pancake mixture and pour it into the center of the pan. It is very difficult to say exactly how much mixture you will need, as well as to describe the baking technique itself. Just try it once, after which you will learn a lot and begin to gain experience. It’s not for nothing that there is a saying that the first pancake is lumpy! Also be sure to check out the video recipe below, it shows how to prepare pancakes in all the details.

3. We bake pancakes on both sides. As soon as you realize that one side of the pancake has already set, take a kitchen spatula and turn it over to the other side.

4. Remove the finished pancake from the pan and place it on a wide plate. Each pancake can be additionally greased with butter, which will give it a more appetizing appearance.

5. We cook the pancakes until the prepared mixture is finished, after which we wrap them with whatever filling your soul and stomach may desire. Well, if you don’t want to waste your time on this, then you can eat pancakes in their pure form, or even better if you add a little sour cream, jam or honey to them. Bon appetit!

Fluffy pancakes with yogurt and yeast, recipe with photo

Pancakes made from yeast dough are considered a classic of the genre, however, they require a significant amount of time to prepare. First you have to make the dough, wait for it to rise and only then start baking. True, the finished dish turns out to be so tasty that it completely compensates for all the effort expended.

Step-by-step instruction

1. Dissolve yeast in yogurt. Add a tablespoon of sugar, flour and mix until smooth. Cover tightly with a lid and place in the refrigerator for 10-12 hours.
2. After the time has passed, add the remaining sugar, salt and eggs, stir all the ingredients and leave on the table for about 1 hour.
3. Gently stir the risen dough and pour in warm milk in a thin stream. The finished mass should have a fluid structure without lumps or clots.
4. Bake pancakes in a hot, greased frying pan for 50-70 seconds on each side.

Recipe for pancakes with yogurt

First of all, note that pancakes made with sour milk turn out soft and elastic. They can easily be wrapped either in a tube or in the form of an “envelope”.

The dish is served for breakfast or lunch; in the evening it is better to be content with a lower-calorie delicacy. The original filling, wrapped in pancakes, allows you to serve the dish as a topping on a holiday table.

How to cook pancakes with sour milk so that you can wrap the filling in them:

1. Remove the curdled milk and eggs from the refrigerator and keep at room temperature for about one hour.
2. In a container, beat a mixture of eggs, sugar, salt and a third of sour milk.
3. Add the sifted flour little by little, and to make the dough homogeneous, whisk constantly.
4. Pour in the rest of the yogurt, then add the baking soda.
5. Lastly, add vegetable oil. Please note that it must be refined, that is, have a neutral odor. Otherwise, you risk baking pancakes with an unpleasant aftertaste.
6. Cover the dough with the consistency of low-fat sour cream with a towel and leave to rest for 30 minutes on the table. After the gluten swells, the mass will become more viscous, making the pancakes easy to turn over. If you feel that the dough is too thick, you can pour in a little boiling water.
7. Bake thick and fluffy pancakes using sour milk in a hot frying pan.

Pour the pancake mixture in half-ladle portions and quickly distribute it along the bottom with rotating movements.

Thin pancakes on yogurt with lemon zest

The basis of these pancakes is yogurt. But if it is not found in the refrigerator, this is not a reason for despair; this product can be replaced with whey, low-fat sour cream or milk.

For cooking you will need:

• fresh yogurt – 600-700 milligrams;
• flour, pre-sifted – 400-500 grams;
• medium-sized eggs - 2-3 pieces;
• fine sugar – 30-50 grams;
• refined sunflower oil for pancake dough – 20-30 milligrams;
• lemon zest - approximately 1-2 teaspoons;
• baking soda - a quarter of a teaspoon.

How to cook:

1. Beat the eggs with a mixer or whisk, gradually adding sugar until they lighten in color and increase in volume.
2. Pour all the sour milk into the egg mixture and beat again with a mixer at low speed.
3. Add sifted flour, baking soda and lemon zest to the liquid ingredients. Lastly, add vegetable oil.
4. Heat a frying pan (do not add oil, it is in the dough), pour out small portions of the dough to make thin pancakes. Fry them for a few minutes on both sides, making sure they don't burn.

Pancakes on yogurt with boiling water

Pancakes with yogurt (the recipe with boiling water is distinguished by the greater plasticity of the dough) can be made either thin or thick. At the same time, the taste of the product does not change significantly.

What ingredients will you need?

For sweet pancakes made from 500 ml of yogurt you will also need:

If desired, you can add about 2-4 g of vanillin to the dough. If you want to make savory pancakes, then you need to reduce the amount of sugar to 30 g.

Step-by-step cooking process

The sequence of stages of designing pancakes is as follows:

1. In a bowl for kneading the dough, grind the eggs with salt, vanilla and sugar. You can also beat the ingredients. It is important that the ingredients (sugar, vanilla and salt) dissolve during the manipulation process.
2. Pour yogurt into the egg mixture, stir and gradually add flour. After mixing, you should get a thick dough with a uniform consistency.

3. Then you need to dissolve soda in 200-250 ml of boiling water and carefully pour the resulting mixture into the contents from point 2. The process of adding boiling water must be combined with simultaneous stirring, otherwise the dough may “cook” and the pancakes will tear when turned over. If the manipulations are carried out correctly, bubbles will appear on the dough.
4. The dough should be left alone for approximately 5-10 minutes. After this, you need to pour oil into it and mix lightly. The dough can be used to bake pancakes.
5. Pancakes should be baked on an oiled and heated pancake pan until browned.

Ready-made pancakes can be folded into triangles, poured with jam and sprinkled with powdered sugar.

Filled with apples and cream cheese

Pancakes are a wonderful addition to aromatic tea or coffee, and if they are filled with a delicate filling of cream cheese and applesauce, then this is an amazing and satisfying breakfast. The whole family will be happy to enjoy this light dish.

Products involved in making pancakes:

• chicken eggs – 2 pcs.;
• sour milk – 150 g;
• wheat flour – 50-70 g;
• vegetable oil (optional) – 0.5 tbsp. l.;

Filling:

• apples – 2 pcs.;
• curd cream cheese (cream cheese) – 200-250 g;
• granulated sugar – 2-3 tbsp. l.

Detailed description of the preparation process:

1. At the initial stage, several eggs, sugar, and sour milk are involved in preparing the dough. We beat them and achieve homogeneity of this liquid.
2. Add vegetable oil and flour to the liquid, and then use a mixer to mix.
3. Baking pancakes must be done in a frying pan with a non-stick coating. Bake each pancake on one side and the other for two minutes each.
4. Let's move on to preparing the filling. First of all, thoroughly wash the apples and remove peels and seeds. Three of them on a grater. Add cream cheese to them and beat the mixture with a mixer. The filling is ready!
5. Fill each pancake with 2-3 tbsp of filling. spoons. Place the pancakes on a plate. The spring rolls are ready!

Thick and fluffy pancakes with yogurt

The following recipe will allow you to bake delicious and satisfying pancakes using yogurt without soda, and in order for them to compete with biscuit products, you need to add more eggs to the dough. This is the only way to make the pancakes rich and airy.

Ingredients:

• 255 ml sour drink;
• 2-3 tbsp. spoons of sweet sand;
• 315 g flour;
• four large eggs;
• 155 ml boiled water;
• a couple of grams of salt.

Cooking method:

1. In a bowl, mix flour with sweet and salty granules. Beat in the eggs and beat the ingredients with a whisk until a homogeneous, smooth mass is obtained.
2. Then pour in the sour drink and water, stir, pour in the oil, mix everything thoroughly again, cover with film and set aside for 40 minutes.
3. After the time has passed, heat the frying pan, grease it with oil (fat) and bake plump pancakes.

Apple with curdled milk

Consider a recipe for making tender, delicate pancakes that melt in your mouth.

Products needed for cooking:

• curdled milk (kefir or sour milk) - 350-400 g;
• flour – 150-200 g;
• granulated sugar - to taste (about 2-4 tbsp.);
• vinegar – 0.25 tsp;
• eggs – 2-3 pcs.;
• vanilla sugar – 1 tsp;
• apple (the quantity can vary according to your own taste preferences) – approximately 1-2 pcs. (150-120 g);
• vegetable oil (refined) – 2-2.5 tbsp. l.;
• baking soda – 0.25-0.5 tsp.

Step-by-step cooking recipe:

1. Thoroughly mix granulated sugar, eggs and vanilla sugar until a homogeneous mass is obtained in a deep-bottomed bowl.
2. Add 200 grams of yogurt (sour milk or kefir) to the resulting mixture. Mix the resulting contents in a deep bowl until smooth.
3. We peel and seed the apple, which we then grate on the finest grater.
4. Add grated apple to the dough. Beat the resulting mass.
5. Add flour and remaining sour milk to the bowl. Mix with a fork. Next, add vinegar and soda. Beat everything with a mixer.
6. Finally, add vegetable oil and beat again with a mixer. When cooking, it is advisable to use a frying pan with a coating that prevents foods from burning; when cooking in a cast iron frying pan, they may burn.
7. Pour a small portion of the prepared dough (100 ml) into a heated frying pan. We try to distribute it evenly over the surface of the pan. Fry the pancakes until there is no batter at the top. The duration of frying one side of the pancake should not exceed two minutes.
8. Fry all subsequent pancakes in the same way.

Custard pancakes with yogurt and boiling water with holes

Pancakes according to this recipe are tender and porous. They are also an excellent solution for housewives who have a lot of sour milk accumulated in the refrigerator.

Ingredients:

• 2 glasses of 250 ml of yogurt, that is, 0.5 l,
• 3 eggs,
• 1 tsp. salt,
• 2 tbsp. l. Sahara,
• 0.5 tsp. soda,
• 2 cups of flour,
• 6 tbsp. l. vegetable oil.

How to do

Combine curdled milk, eggs, salt and sugar in a deep bowl.

Add flour and stir with a whisk.

Add half a teaspoon of soda to a large glass of boiling water, mix quickly, pour into a bowl and beat a little and leave the dough for 5 minutes.

Then add vegetable oil to the dough, mix well until smooth.

The dough is ready. Fry pancakes in a hot frying pan.

Before the first pancake, do not forget to grease the pan with vegetable oil. Then there will be no need for this, the baked goods will come off the pan well without additional lubrication.

Custard pancakes with yogurt Tender

Ingredients:

• half a liter of fatty yogurt;
• 200 ml boiling water;
• half a glass of white granulated sugar;
• three tablespoons of frozen vegetable oil;
• two eggs;
• 500 gr. pancake flour;
• soda for extinguishing - 0.5 tsp.

Cooking method:

1. Grind the eggs with granulated sugar with force, you can beat with a whisk. If you are preparing pancakes for meat filling, reduce the amount of added sugar.
2. Add a teaspoon of salt, pour in the curdled milk and stir well, but do not beat.
3. Sow the flour into a separate bowl and gradually add the yogurt into it. Pour in the fermented milk product in a thin stream, periodically thoroughly stirring the entire mass.
4. In a glass of boiling water, dilute the soda well and immediately pour the hot mixture into the dough. Stir evenly to disperse and leave the pancake dough to stand for about ten minutes. During this time, its top will be covered with a large number of air bubbles, which indicates readiness.
5. Now you can add vegetable oil and, after mixing well, start baking pancakes.
6. Heat a non-stick frying pan well over high, but not maximum heat, moisten the bottom with vegetable oil. Pour in almost half the soup ladle of batter and spread it evenly over the entire bottom. To make this easier, pour to the edge of the pan, not the center.
7. When the bottom of the pancake is well browned and holes appear on its surface, turn it over and brown the other side.
8. Bake all the other pancakes in the same way, but you no longer need to grease the pan for them.

Pancakes with sour milk

I’ll also tell you some little tricks on how to properly prepare pancakes with yogurt.
Kitchen equipment: deep bowl, mixer or whisk, deep spoon, frying pan, silicone brush, spatula.

Required Ingredients

Cooking sequence

1. Break the eggs into a deep bowl or other convenient container. Beat them with a whisk or mixer.
2. Pour two tablespoons of sugar, pour in the yogurt and mix thoroughly. Next, add one level teaspoon of soda, salt to taste, and beat the resulting mass.
3. Add flour little by little, stirring constantly. Then pour in vegetable oil, two tablespoons, and then beat the dough.
4. Grease a frying pan with vegetable oil using a brush and heat it over medium heat.
5. Using a deep spoon, pour the dough into a heated frying pan so that it completely covers the bottom. Fry one side for about two minutes until golden brown, then using a spatula, carefully turn the pancake over to the other side and bake until done.

6. Fried pancakes can be placed on a plate on top of each other, lightly spreading the top side of each with butter. You can fold them into envelopes or roll them into tubes, adding your favorite filling.
7. You can serve with sour cream, sweet jam or marmalade, or wrap cottage cheese or other additives of your choice in them.

These pancakes turn out especially fluffy and airy. You can also learn how to cook pancakes with kefir, thick fluffy recipe and custard pancakes with kefir

Option 12: Thin pancakes with holes on sour milk with hot water without eggs

Let's do without eggs; in addition to the yogurt, add a glass of hot water, not boiling water. Let's prepare porous dough and bake beautiful pancakes with holes.

Ingredients

:

• four hundred ml of curdled milk;
• a glass of sifted flour;
• a glass of hot water;
• fifty ml of oil;
• half a tablespoon of salt and soda;
• fifty grams of sugar.

How to cook

First, stir in all the flour and curdled milk. For convenience, use a mixer. Then add sugar and salt and stir with a spoon.

Pour hot water gradually, stirring the mixture with a spoon or spatula. At the end, add soda and oil, bring to a glossy structure.

Now the workpiece should rest, leave it on the kitchen table for half an hour.

Take a frying pan with a thick bottom, heat it up and grease it with oil. Bake pancakes over low heat until light golden brown.

Serve with any of your favorite toppings.

It’s good to make pancakes with yogurt when there is unfinished milk left in the house, which has turned sour over time, but it’s a shame to throw it away. And this feeling arises for a reason, because this dairy product makes an excellent dessert with which you can pamper your loved ones.

How to make yogurt: step-by-step recipe

Required products for the test:

• large chicken egg - 2 pcs.;
• curdled milk - a full 750 g jar;
• baking soda – 1/3 dessert spoon;
• granulated sugar - 2 large spoons;
• fine table salt – 1/3 spoon;
• odorless sunflower oil (for frying pancakes) – 80 ml (of which 2 small spoons for dough);
• butter – 1 full pack (for greasing the dessert);
• sifted wheat flour - 2.8 cups (add at personal discretion);
• cooled boiling water - ½ cup.

The process of preparing the base

Pancakes with yogurt are prepared just as easily and quickly as with regular milk or kefir. To knead the dough, you need to take 2 chicken eggs, beat them with a whisk, and then add baking soda, 750 ml of fresh yogurt, and granulated sugar to them. All ingredients must be mixed so that the resulting homogeneous milk mass is obtained. Next, add wheat flour and add 2 small tablespoons of vegetable oil.

It is especially worth noting that pancakes made with yogurt turn out to be quite thick. Therefore, to prepare a thin dessert, it is advisable to add a little cooled boiling water to the finished dough. It will significantly liquefy the base, which will then allow it to spread throughout the pan.

Heat treatment of a sweet dish

Before frying pancakes with yogurt, you should take a special dish with a handle (pancake maker) or a regular frying pan, put it on high heat and heat it red-hot. Next, you need to pour a small amount into it and wait until a light smoke comes out of it. After this, you need to scoop out the liquid pancake batter with a ladle and pour it into the frying pan. In this case, it is recommended to immediately tilt the dishes in different directions. Such actions will help the base spread over the surface of the pancake pan. When the bottom of the dessert turns brown and the top is covered with holes, the product should be turned over with a spatula.

To make the curdled milk especially tasty, they must be greased with butter while hot. This can be done using a fork, or better yet, melt the cooking oil in a bowl and apply it to the dessert using a brush. Place the finished butter pancakes in a stack on a flat plate.

How to serve correctly

It is advisable to present pancakes made with yogurt to family members hot along with strong tea and milk. It is also recommended to serve such a hearty dessert with fresh honey of any kind, thick sour cream, condensed milk, jam, jam and other sweet products, with which the pancakes will become even tastier.

Pancakes are a traditional dish of Russian cuisine, familiar to everyone from early childhood. This dish, of course, is not very healthy and leaves noticeable marks on the figure, but how delicious it is! Therefore, not often, but at least sometimes treat yourself to your loved ones with sour milk pancakes, as, for example, a very tasty and satisfying breakfast. There are many varieties of preparing pancakes, in this recipe we will tell you how to prepare delicious pancakes with yogurt. They can be filled with sweet and savory fillings, served with jam, honey or condensed milk. We will use a simple Russian serving of pancakes - with sour cream.

Taste Info

Pancakes

Yogurt pancakes with holes

It is recommended to serve pancakes with curdled milk (the recipe with holes is distinguished by the delicacy of the finished product) with eggs fried in butter, jam or strawberry yogurt.

What ingredients will you need?

The basis of the dough is 450-500 ml of ready-made yogurt, and you will also need the following components:

All ingredients should be warm, especially the egg, flour and curdled milk.

Step-by-step cooking process

The instructions for making pancakes with holes contain the following points:

1. In a bowl, thoroughly whisk the egg with salt and granulated sugar. After shaking, no salt or sugar crystals should remain in the contents.
2. Without stopping shaking the products, you need to add vegetable/ghee oil.
3. Mix flour and soda in a bowl. After this, the ingredients should be sifted.
4. Next, add approximately 100 ml of yogurt to the ingredients from point 2. Mix the ingredients and add the sifted flour mixture to them. Repeat mixing.
5. Repeat step 4 until the flour and yogurt are gone. It is important that there should be no lumps in the finished dough, the structure should be uniform.
6. Leave the dough alone for approximately 15-20 minutes.
7. Grease the pan with oil. If you want the pancakes to be more ruddy, then the oil should be replaced with lard (without additives). Bake pancakes using the standard method (in portions on a preheated pancake maker).

If the pancakes are not delicate enough, the dough can be further enriched with air bubbles using a mixer. It is enough to beat the dough for 1-2 minutes at medium speed.