Thick pancakes with kefir. The recipe is like grandma’s with holes, boiling water, yeast, semolina, milk. Photo step by step

Fluffy pancakes with kefir are a universal dish. They are good at any time of the year. In winter they are made with meat filling or cottage cheese, and in summer they are served with berries.

Thick pancakes with kefir and yeast

Delicious and filling pancakes are a great option for breakfast or snack. You can prepare them in different ways. We invite you to add one more pancake recipe to your repertoire – using fresh yeast and kefir. Delicious thick pancakes made with kefir and yeast turn out airy. They will not be able to leave any family member indifferent. We bake pancakes with yeast, with its help the pancakes will become more fluffy; baking such pancakes, of course, requires more time, but the result is worth it.

Ingredients

Granulated sugar – 3 tbsp;
Fresh yeast – 20 g;
Wheat flour – 1 heaped glass;
Salt – 0.5 tsp;
Chicken egg – 2 pcs.;
Kefir – 1 tbsp.;
Water – 1 tbsp.;
Sunflower oil – 2 tbsp;
Butter – 50 g.

How to cook fluffy and thick pancakes with kefir using yeast dough

Crumble fresh yeast in a bowl. Immediately fill them with warm water.

Add a little less than half a glass of wheat flour to the resulting yeast mixture and add a tablespoon of granulated sugar. Mix the introduced ingredients. Wait about 10 minutes.

After the allotted time, we got this dough for pancake dough. Continue kneading the pancake batter.

Break two chicken eggs into the resulting dough.

Next, pour kefir into the dough (it is better to remove it from the refrigerator in advance so that the fermented milk product warms up at room temperature). At the same culinary stage, add the remaining granulated sugar and salt to the ingredients. Pour in vegetable oil. Mix the ingredients well until smooth.

Pancake dough made with fresh yeast and kefir has increased in volume. Now you can start baking.

Heat the pan well. Before laying out the first portion of yeast dough, grease its surface with oil. Using a ladle, scoop the pancake batter and spread it over the surface of the pan. Bake the yeast pancakes on both sides for just over a minute.

Advice. Do not pour oil into the pan, but apply a few drops of oil evenly using a silicone pastry brush. To do this, pour the oil into a small container. If you don’t have a culinary brush, you can use the “old-fashioned” method. Take a medium sized potato, peel it and cut it in half. Using a fork, prick the potato half on the round side. Dip the flat part of the vegetable in oil and grease the pan with it. Do this every time before pouring the dough. With this approach, pancakes will not stick, even if there is no sunflower oil in the dough.

Place the finished yeast pancakes in a stack, brushing each one with melted butter.

Hearty thick pancakes with kefir are ready!

You can serve thick kefir pancakes with sour cream, condensed milk or your favorite jam. The dish turns out tasty and satisfying.

Classic recipe

Thick kefir pancakes, the classic recipe of which is based on the use of a minimal list of ingredients, are similar in texture and taste to pancakes, but their calorie content is significantly lower.

What ingredients will you need?

To make a dough from 500 ml of kefir, you will need the following products:

sifted wheat flour. It is recommended to use the first grade - 400 g;
raw chicken eggs, category one – 2 pcs.;
highly purified vegetable oil – 70 ml;
baking soda, used without quenching with vinegar – 4-5 g;
granulated sugar (white) – 50-60 g;
salt from small crystals – 2-3 g.

If you need to hide the sour smell from kefir, then you can add 1-2 g of vanilla sugar to the dough.

Step-by-step cooking process

Characteristics of the stages of preparing classic pancakes with kefir:

Initially, all ingredients (especially kefir and eggs) need to be kept warm so that they become room temperature.
When the food is warm, break the eggs into a bowl, add sugar and salt. You can mix the ingredients with a whisk or mixer. It is important that the salt and sugar crystals are completely dissolved.
Then you need to pour kefir and 50 ml of oil into the contents from point 2 (the remaining oil is used to coat the pan). Mix the ingredients until you get a uniform texture.
Next, to complete the reaction, you need to add soda to the resulting mixture and mix it with the contents. The dough piece should be covered with bubbles (this is the result of the reaction of soda with kefir).
Finally, flour and vanilla (if included in the list of ingredients) should be added to the contents. After each portion, the dough must be stirred so that there are no flour lumps.
It is advisable to leave the finished dough alone in a warm place for approximately 20-30 minutes. It is important that the consistency of the dough should be thicker than for classic pancakes; if the dough turns out thinner, then the splendor of the product will settle immediately after cooling.
After 20-30 minutes, place a pancake pan coated with oil on the stove and heat it on a medium heat burner.
It is recommended to pour the dough into the center of the pancake pan (approximately 50 ml is used), there is no need to turn the pancake pan or pour the dough around the edge. If the dough is formed correctly, it will spread on its own to a round shape.
Then the pan should be covered with a lid, and the heat should be reduced slightly.
When the dough dries and the edges are slightly browned, you need to turn the pancake over using a special spatula with rounded edges. The second side can be fried without covering the pan with a lid.
Repeat steps 8, 9 and 10 until the dough is finished.

Classic recipe for thick pancakes with kefir

It is recommended to place the finished pancakes on a flat plate.

Rules for serving pancakes, decoration

You can only serve pancakes in round form, as if you bend them, they will begin to break.

It is recommended to eat thick pancakes with kefir together:

with melted butter;
pickled or fried mushrooms;
jam, condensed milk or honey;
with sauces made from sour cream and herbs;
with cottage cheese or cream cheese.

When eating with pancakes, it is recommended to serve pureed fresh berries or fruits, as well as honey and dried fruits.

Thick fluffy pancakes made with yeast: recipes with kefir and milk

Thick fluffy pancakes made with yeast, recipes with kefir and milk. On Maslenitsa 2021, and on any other day, every housewife strives to feed her loved ones delicious pancakes.

Not all adults and children like thin pancakes with holes made with kefir and milk; many people like thick, fluffy pancakes made with yeast. Preparing such a delicacy takes a little longer, but the result will definitely please lovers of thick and fluffy pancakes.

Thick and fluffy pancakes made with kefir and yeast recipe:

Pour warm water into a deep bowl and dissolve the yeast in it. Add flour (half a glass) and sugar (tablespoon). Stir thoroughly until bubbles form on the surface. Leave the mixture for 20 minutes in a warm place.

Thick and fluffy pancakes made with yeast. After this time, move kefir, eggs, remaining sugar and salt into the dough. Beat the mixture with a whisk, mixer or just a fork. After this, gradually add flour there. The result is a dough that resembles the consistency of thick sour cream. It should be left alone for another 30 minutes.

Now you can start baking thick and fluffy pancakes by pouring a ladle of dough into a thick-bottomed frying pan greased with vegetable oil.

Thick fluffy pancakes with milk recipe:

Pour half of the available milk, heated to 30-35°, into a large container and dissolve the yeast in it. Add salt, a little sugar and half the prepared flour. Stir thoroughly (there should be no lumps), cover with a towel (or lid) and leave in a warm place for 30 minutes.

At this time, mash the egg yolks (the whites will come in handy later) with the remaining sugar until smooth. Add the resulting mass to the dough when it has risen (in half an hour).

Send the remaining flour there. After kneading this mass it will be very thick. The remaining milk, which is heated, is poured into the dough, constantly stirring the substance, and the addition of vegetable oil helps to bring it to the desired state.

To obtain fluffy and thick pancakes, the dough should be left to “rest” for 15 minutes in a warm place. At this time, beat the whites into a stable foam. Then add them to the dough, carefully mix the mass and leave it warm and quiet for another quarter of an hour.

Now you can start baking fluffy and satisfying pancakes in a greased frying pan with a thick bottom.

Video recipe for thick and fluffy pancakes with yeast:

Thick and fluffy pancakes made with yeast, kefir or milk are the main dish for Maslenitsa. And to give them a special taste, use various fillings to suit your taste.

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In the old days, thick and fluffy pancakes were baked in a Russian oven, filling the whole house with an appetizing aroma.
Nowadays, the recipe has been somewhat simplified, and our grandmothers’ thick Russian pancakes can be baked without much effort in a regular frying pan by preparing the dough with kefir.

What exactly is good about pancakes cooked with kefir? Most importantly, they do not contain yeast, which is important for people watching their figure.

The recipe for such pancakes implies a non-steamed method of preparation, purely based on fermented lactic bacteria, which in its properties in baking completely replaces yeast. The advantage of such kefir pancakes is their low calorie content, which is indispensable for dietary nutrition.

4 cups low-fat kefir, 3 chicken eggs (can be replaced with 4 quail eggs, which will make the pancakes more elastic and full of vitamins), 3 tablespoons of sugar, 2 teaspoons of soda, about two cups of wheat flour, half a teaspoon of salt

According to this simple traditional recipe, eggs are thoroughly ground with sugar and salt until white. This can be done with a mixer or a regular whisk. pour into kefir

soda and stir. In this case, quenching with vinegar is not required, since, due to its acidity, kefir itself acts as an alkali neutralizer. The kefir mixture and soda are allowed to react for several minutes until foam appears.

Next, the beaten eggs are combined with kefir and flour is added with continuous stirring. Flour will be required

about two glasses, but this measure is inaccurate, since the thickness of the mass is determined as the dough is mixed and, based on this, the required amount of flour is added.
The consistency of the pancake dough should be
like medium-thick sour cream, but in no case liquid.

Before baking, this dough is kept on kefir for about half an hour, and then baked in a hot frying pan, greased with butter or a piece of lard. Kefir pancakes are very fragile, and therefore a wide spatula is used to remove them from the pan.

For those who like fluffier and thicker pancakes, a recipe using yeast is suitable, although this will slightly increase the calorie content of the dish. This recipe can be considered originally Russian, except that in the old days they used not kefir, but sour milk. But nevertheless, the principle of kneading dough and cooking is identical.

1 glass of low-fat kefir, 250 g of wheat flour, 40 g of butter, 25 g of yeast, 2 eggs, 2 tablespoons of sugar and a pinch of salt

The yeast is poured with warm kefir and left for about twenty minutes to “bloom”. Meanwhile, eggs are ground with sugar and butter. To make the pancakes thicker, fluffier and more tender, you can use ghee. When the yeast in the kefir dissolves, you need to add the egg mass and mix everything. Next, add flour with constant stirring until it becomes semi-thick sour cream. The resulting dough is salted to taste and kept for about an hour in a warm place so that the dough rises. These pancakes are baked in a frying pan, preferably in butter, which will give the final dish a special rich aroma.

The recipe for pancakes with oatmeal is also simple to make and available in the required quantity of products. These pancakes differ from wheat pancakes in that they have an unusual taste and some crispiness. They are also thick and lush, but more fragile.

2 cups oatmeal, 2 chicken eggs, 50 ml olive oil, 1 teaspoon baking soda, 2 tablespoons cornstarch, 4 tablespoons sugar, 3 cups kefir and salt to taste

So, why is starch added to pancakes? In this case, this complex carbohydrate acts as a thickener and binder for the dough, because oatmeal, as mentioned above, makes baked goods brittle, and elasticity is necessary for good pancakes. Moreover, when adding

starch can significantly reduce the amount of harmful carbohydrates such as animal oils. Starch will make the lean dough more fluffy and loose, which will affect the taste.

As with all the recipes described above, the method of preparation

oat pancakes are almost identical to them. The eggs are beaten with sugar. But in this case, it is not butter that is added, but olive oil. For what - it will become clear a little later. Kefir is mixed with soda and left until foam forms. Flour is mixed with dry starch. Then everything is combined and left for about half an hour, salt is added to taste.

But the baking process is already different from the previous ones and more convenient. The previously added olive oil eliminates the need to grease the pan for each new pancake. The frying pan is coated only for the first time. And then the dough with added oil no longer sticks when frying. This method does not make the pancakes more fatty, since all the added oil is fried almost completely. You can use this culinary trick when baking absolutely any pancakes using a wide variety of recipes.

For some reason, there is an opinion that any pancakes are extremely high in calories and harmful to the figure. Probably, this opinion was formed due to the traditions of Maslenitsa week, when pancakes are enjoyed every day and in different variations of preparation, with different fillings

and simply lubricated with oil.
Of course, eating rich pancakes with condensed milk and butter, it’s no wonder you gain excess weight. But if we take the traditional recipes described here as a basis and calculate the energy
value of these pancakes, then there is absolutely no reason to panic.

Taking into account the eggs, kefir, flour, sugar and a small amount of butter included in these recipes, the average calorie content of kefir pancakes is about 200 kcal/100 g of the finished product. This is approximately the same calorie content as a bowl of cereal with milk for breakfast or a sausage sandwich. This is also the amount of calories contained in two muffins or one small 45-gram chocolate bar. Three boiled eggs also contain exactly 200 kcal.

Based on these data, we can conclude that thick, fluffy and tasty pancakes with kefir dough are no more harmful to the figure than many other breakfasts and lunches that are familiar to everyone. And therefore, you should not deny yourself and your loved ones the pleasure of periodically tasting golden-brown pancakes.

Thick fluffy pancakes made with milk and kefir - 7 step-by-step recipes with holes

Pancakes are the most beautiful invention of Russian cuisine. You can prepare this dish for any occasion. There are such a huge number of cooking options that even your eyes run wild, for any occasion. You can cook it with or without yeast, thin, thick and fluffy, with holes or elastic, openwork or just round. It’s not even possible to imagine a person who doesn’t like pancakes.

Spring will come very soon, and the Maslenitsa holiday will last a whole week. For every day of the holiday I have my own recipe. If you have not yet decided how you will cook pancakes, then welcome!

Quick thick pancakes with yeast - recipe with dry yeast

Today is my day off and I’m already thinking about how to pamper my children. How can I surprise them? And at the same time feed until full. Without thinking much, I decided to make pancakes, but not ordinary ones, but thick ones made with yeast. I was lucky, I didn’t need to run to the store, I had all the ingredients. Therefore, I can easily feed you flavorful, satisfying pancakes!

Ingredients

Milk - 2 cups
Dry yeast - 1 tsp.
Sour cream - 2 tbsp. l.
Egg - 1 pc.
Salt - 0.5 tsp.
Sugar - 2 tbsp. l.
Flour - 2 cups

Remember, in order for the pancakes to be fluffy and melt in your mouth, the flour must be sifted. This way it will be enriched with oxygen and you will get rid of unnecessary garbage.

Sift the flour into a suitable container and pour in the yeast.

Then we begin to pour in warm milk in a thin stream and immediately mix. The temperature should be between 35 and 40 degrees. Under no circumstances should it be hot, otherwise the yeast will die and you won’t get pancakes.

When you mix until smooth, add the egg, fat sour cream, salt and sugar to the dough.

Mix well again, cover the bowl with a towel and put in a warm place for 1 hour. Let the dough rise.

But since the recipe is called quick yeast pancakes, if you put the bowl in the oven at 40 degrees, you can reduce this time to 30 minutes.

After this, heat the frying pan and grease it with vegetable oil. There is no need to lubricate further.

Pour the dough over the entire surface. Watch how holes instantly appear.

If the dough does not spread well in the pan, add a little more water or milk to the dough.

Bake the pancake on both sides until golden.

Previously, in the old days, pancakes were baked in Russian ovens, which is where the statement came from that pancakes are baked, not fried. But if you say “fry pancakes,” then I think there is no big mistake here.

When the edges begin to move away from the pan, you can turn the pancake over. The dough turns out so good that the pancakes can be easily turned over and do not tear.

Grease each prepared pancake with butter.

Thick fluffy pancakes with yeast - a recipe with milk like grandma's

I cook pancakes very often. All my family simply adore this delicious dish. And so that we don’t get tired of pancakes, I try to cook them in different ways. There are a huge number of recipes for making pancakes. We love thin ones best, but there is a recipe for fluffy pancakes that we simply adore. This is the recipe I want to share with you.

Ingredients

Milk - 1 liter
Yeast - 1 tsp.
Flour - 3 cups
Salt - 0.5 tsp.
Sugar - 2 tbsp. l.
Egg - 1 pc.

How to cook sour thick fluffy pancakes with yeast

Take one glass of warm milk and pour the yeast into it if it is dry. Or finely knead with your hands if the yeast is live. Stir well to dissolve the yeast and place in a warm place for 15 minutes. The yeast should start working.

In the meantime, let's heat the remaining milk until warm, dissolve salt and sugar in it, and pour in our yeast mixture.

Sift the flour here, break one egg and stir until completely dissolved. Place in a warm place for 20 minutes.

During this time, the dough should rise and foam. The higher the temperature of the environment, the faster the process will occur. The consistency of the dough should be the same as liquid sour cream.

Look how my dough has risen.

You can go to the stove and heat up the frying pan. Next, turn the heat to medium and grease the frying pan with vegetable oil. Pour the dough over the entire surface. The dough is thick and making it more difficult than when you bake thin pancakes.

When the bottom of the pancake is browned, turn it over to the other side.

Since we did not add oil to the dough, grease the frying pan every time before adding a new pancake.

Don't forget to grease each prepared pancake with butter. It will give the pancakes a special, creamy taste.

Yeast pancakes with milk, according to this recipe, turn out thick, fluffy and very soft, they just melt in your mouth.

Step-by-step recipe for thick and fluffy kefir pancakes with holes

Pancakes are probably loved by everyone, young and old. I have another recipe in my piggy bank that I would like to draw your attention to. All the ingredients are simple, every home has kefir, flour, eggs, sugar, salt, and the main highlight is vanillin. The aroma of vanillin will turn the head of even the most sophisticated gourmet. Try it and you will be pleasantly surprised.

Ingredients

Flour - 350 grams
Kefir - 2 cups
Egg - 1 pc.
Sugar - 3 tbsp. l
Salt - 0.5 tsp.
Soda -1 tsp.
Vanilla sugar - 20 grams

Pour salt, sugar (regular and vanilla) into the sifted flour and break one chicken egg. It should be at room temperature, so remove it from the refrigerator in advance. If the egg is small, then take two.

Leave literally three spoons of kefir (for soda), and pour the rest into the flour and stir until smooth.

Now add the previously set aside kefir to the soda, the mixture immediately sizzles and pour it into the total mass.

Mix well and let rest for 15 minutes. The dough should be thick like sour cream.

Heat a frying pan and grease it with vegetable oil. Distribute the dough over the entire surface.

Bake over medium heat until done. In less than a minute, bubbles and holes appear on the surface.

It takes approximately 1.5 - 2 minutes on each side of the pancake. If necessary, you can cover the pan with a lid.

When the pancake is cooked, remove it and grease the pan with oil again.

Generously grease the finished pancakes with butter and you can brew tea. Delicious and fluffy pancakes are ready. They go very well with jam and honey. Bon appetit!

Dish made from sour kefir

Sometimes it happens that a fermented milk product is stale, its expiration date has already expired, it’s too late. This product cannot be consumed in its pure form, but it can be used to prepare baked goods that will undergo heat treatment. Pancakes made with sour kefir are especially successful. They come out super fluffy and light as well as tender. There are some secrets to making good pancakes with expired fermented milk products:

Don't over-knead the flour as over-kneading will cause the baked goods to become flat.
The fluffiest pancakes are made from dough with the consistency of thick sour cream, so you need to take enough flour.
If you are kneading the dough using sour kefir, take it out of the refrigerator in advance so that it has time to warm up.
Pancakes made with kefir are especially porous due to the reaction of soda with the fermented milk product, so try not to use baking powder.

Recipe with expired kefir and banana:

1 glass – 200 ml kefir.
Soda 1 tsp.
Sugar 3 tbsp. l.
Salt - a pinch.
Egg 2 pcs.
Banana.
12 tbsp. l. flour.

Mix the eggs well with sugar and salt, add kefir, and then gradually add flour. Pour baking soda onto the surface of the dough and stir thoroughly with a spoon until bubbles form. Cut the banana into small pieces, add it to the dough and leave to “breathe” for 15–20 minutes. The secret of delicious banana pancakes is that it is better to take greenish fruit, since ripe and soft ones will give the dough a fermented taste. Fry according to the usual rules, 2 minutes on each side.

As you can see, you can please your family with wonderful baked goods simply, quickly and inexpensively.

Lenten pancakes with yeast for a funeral. Thick and curvy

For this recipe you will need very simple ingredients. I think you can cook these fluffy pancakes without any problems. Pancakes made with yeast always end up with holes. Despite its simplicity, this is a tasty and very tender dish. The name speaks for itself. Some traditions have survived to this day. And pancakes are prepared for funerals.

Ingredients

Water - 2 glasses
Flour - 300 grams
Yeast - 20 grams
Sugar - 2 tbsp. l.
Salt - 0.5 tsp.
Sunflower oil - 4 tbsp. l.

Let's prepare the dough for lean yeast pancakes

In order to prepare the dough for pancakes, you need to pour half a glass of warm water (35 degrees) into a bowl and crumble the yeast, stir until dissolved.

Next, pour in 100 grams of flour and sugar. Mix well again and place the cup in a warm place for 20 minutes. It should be covered with a towel or cling film.

When the dough rises (and it should double in size), pour the remaining water and salt to taste into it in a thin stream, stirring constantly.

Next, gradually add the remaining 200 grams of flour and stir until completely dissolved. A mixer or blender works best for this. For thick and fluffy pancakes, the dough should be thick. If necessary, add more flour.

At the end, add sunflower oil and stir again.

After this, pour the dough over its entire surface onto a greased and heated frying pan and bake on both sides until cooked and golden brown.

During the cooking process, you must adjust the heat level so that the pancakes do not burn and are completely cooked. On average it takes me 2 minutes on each side.

Place the finished pancakes on top of each other. You can cover them with a plate, so they will be protected from moisture and will not dry out prematurely.

Time-tested recipe

This proven recipe has been delighting baking lovers with fluffy and tender pancakes for more than 20 years. Making them is very simple - the main thing is to strictly follow the step-by-step recipe, the quantity of ingredients and procedure have been tested by the experience of many housewives. It is only permissible to increase or decrease the amount of sugar, depending on taste preferences. Pancake recipe step by step:

Prepare the ingredients:

3 cups flour.
500 milliliters of kefir.
4 eggs.
3 teaspoons sugar.
0.5 teaspoon of soda.
1 teaspoon salt.
Vegetable oil for frying.

In a metal container (it is better to take an enamel or aluminum one), stir the eggs, salt and sugar, beat lightly with a whisk. Add kefir to the mixture and set the vessel to warm up. Whisking continuously, heat the mixture for a couple of minutes, being careful not to let the eggs curdle or get too hot. Pancakes made with hot kefir turn out unusually airy.

After this, remove the container from the stove, gradually stir in the flour, lightly whisking with a whisk or fork. Pour the baking soda pre-quenched with vinegar into the mixture and stir. You can cook fluffy pancakes with kefir using baking powder. It will take twice as much as regular soda. Just before frying, add a little vegetable oil (a couple of teaspoons) to the dough.

Heat a thick frying pan over high heat. Carefully spoon the dough into the hot oil. Now you can reduce the heat and bake the pancakes, frying them on both sides until golden brown. Remove excess oil with paper towels, as described in the previous recipe. Very tasty pancakes according to this recipe will not fall off after cooling and will remain soft even if you heat them in the microwave.

Fluffy pancakes with sour milk or pancakes

I read this recipe in a cookbook. These are not quite pancakes, but not pancakes either. Very tasty, tender and aromatic pancakes are perfect for breakfast. You can eat it with sour cream, jam or jam. It all depends on your mood. I'll have it with honey today!

Now let's look at a recipe for fluffy and very thick pancakes with sour milk. Another name for them is Pancakes. These American pancakes resemble pancakes in shape, and our Russian pancakes in thickness. According to this recipe, such pancakes turn out very fluffy and airy inside.

Ingredients

Sour milk - 1 glass
Flour - 1.5 cups
Egg - 1 pc.
Sugar - 3 tbsp. l.
Salt - 0.5 tsp.
Soda - 0.5 tsp.
Vegetable oil - 3 tbsp. l.

Break one egg into a bowl and add sugar. Stir well until the mixture turns pale.

Only after this add salt to taste and sour milk. Mix again.

By the way, sour milk can be replaced with kefir.

Pour baking soda into one and a half cups of flour and sift it into a bowl.

Mix until smooth and let the dough rest for 15 minutes. The consistency of the dough should be thicker than for regular pancakes, but thinner than for pancakes, somewhere in the middle.

Pancakes are baked in a dry frying pan, so the pan must be good, at least with a non-stick coating.

Heat the frying pan well and pour in the dough. Mine includes 4 pieces. But you can bake a little larger than me.

When the bottom side is baked, use a wooden spatula to turn it over onto the other side. Make the heat a little lower than medium, we need the pancakes to bake inside and not burn on the outside.

To maintain the fluffiness of the pancakes, do not immediately place the finished pancakes on top of each other. Give them a rest.

You can top the finished pancakes with sour cream, honey, jam or syrup.

If you haven’t tried pancakes in this design yet, I recommend doing so right now.

Fruit pastries

Lush kefir pancakes with apples and cinnamon will be appreciated by lovers of original desserts. This dish is ideal to prepare in winter or spring, especially when you have several late apples at home that have already begun to lose their juiciness and aroma. You can bake pancakes from them so that the subtle smell of the fruit opens up and fills the house with the wonderful aroma of early autumn. Many dreamily talk about these: “Like grandma’s!” But they don’t know how she baked them.

Apple pancakes made with kefir turn out super tender, and 3 servings of this dessert can be prepared in half an hour. Quick pancakes can also be prepared using yogurt or fermented baked milk. Always fry them before serving. Recipe for making grandma's pancakes:

2/3 cup kefir.
2 eggs.
2 tbsp. spoons of sugar.
3 tbsp. spoons of flour.
Soda.
3 medium-sized apples.
Vegetable oil for frying.
1 tbsp. spoon of powdered sugar.
0.5 teaspoon of cinnamon.

Making fragrant fruit pancakes is not difficult, and therefore you can cook them even in the morning before work. First, beat the eggs with sugar using a whisk. Pour the sifted flour into the egg-sugar mixture and knead the mixture. After this, add 2/3 cup of kefir prepared in advance at room temperature. If suddenly you are left without kefir, why not use homemade yogurt or fermented baked milk, fruit or natural yogurt, milk, and sometimes even sour cream diluted with water.

The next step is to peel the apples and remove the seeds. Then you need to coarsely grate them. Add fruit to the dough, then start frying. Garnish the dish with fresh or dried berries, powdered sugar, mint leaves or chopped nuts.

Openwork whey pancakes - fluffy recipe with holes

In this recipe we will use whey instead of milk. I really like to cook pancakes using the whey that I have left over from making cottage cheese. In order for the pancakes to be soft and tender, the whey should be taken at room temperature or even slightly warmed, but not cold. Otherwise, the finished pancakes will be tough.

Ingredients

Whey - 1 liter
Flour - 350 grams
Eggs - 2 pcs.
Starch - 2 tbsp. l.
Sugar - 1 tbsp. l.
Salt - 0.5 tsp.
Soda - 0.5 tsp.
Vegetable oil - 3 tbsp. l.

Let's take the whey from cottage cheese for the recipe.

Add a couple of tablespoons of starch, salt and sugar to the sifted flour, and 500 ml. Place the whey on the fire and bring to a boil, but do not boil.

In a deep container in which we will make the dough, break the eggs and pour the remaining whey. Now we begin to gradually introduce flour, we have it with salt, sugar and starch.

By this time the whey should already begin to boil. Add baking soda to it and it should immediately foam. We begin to pour the whey into the dough in a thin stream, while constantly stirring until smooth.

At the end, add vegetable or butter.

The dough should be moderately thick and fluffy.

And then everything is the same as with regular pancakes. Heat a frying pan and grease it with oil. Bake on both sides until done.

The pancakes are instantly covered with holes. These pancakes turn out very tasty and delicate. Be sure to grease the pancakes with butter. They don't tear and melt in your mouth.

Dish made from sour kefir

Don't over-knead the flour as over-kneading will cause the baked goods to become flat.
The fluffiest pancakes are made from dough with the consistency of thick sour cream, so you need to take enough flour.
If you are kneading the dough using sour kefir, take it out of the refrigerator in advance so that it has time to warm up.
Pancakes made with kefir are especially porous due to the reaction of soda with the fermented milk product, so try not to use baking powder.

Recipe with expired kefir and banana:

1 glass – 200 ml kefir.
Soda 1 tsp.
Sugar 3 tbsp. l.
Salt - a pinch.
Egg 2 pcs.
Banana.
12 tbsp. l. flour.

As you can see, you can please your family with wonderful baked goods simply, quickly and inexpensively.

We invite you to prepare delicious and juicy pancakes using kefir. The recipe with photos will help you step by step to understand some of the nuances, although in reality even a novice housewife can handle the preparation.