Pancakes are the favorite pastry of many. Thin, delicate, ruddy, with heat and folded in a pile, greased with butter ... Traditionally, the basis for them is milk, but there is another option for pancake dough - on kefir. Cooking it is not difficult, the pancakes are wonderful. True, they differ slightly in taste - they have a pleasant acidity. And the consistency is usually more magnificent than from dairy dough.
The basic principles of cooking thin pancakes with kefir
The main ingredients of pancake kefir dough are a fermented milk product, eggs, flour.
Sugar and salt must be added to the pancake dough. Even if you make sweet pancakes, a pinch of salt will make their taste more saturated. Accordingly, if unsweetened pancakes are planned, a little sugar is still necessary for a good consistency of the test, and for the brightness of the taste.
Often pancake dough is brewed with boiling water. This is usually done after the main ingredients are mixed. Pancakes come out fluffy, perforated.
Replacement of kefir can be milk, yogurt, fermented baked milk, sour milk, soured to the condition of curdled milk.
Often baking soda is added to such a dough: I react with kefir acid, it makes the dough and the pancakes themselves more magnificent.
To make the dough without lumps, it is better to use a mixer or a whisk. If this is not possible, then first you need to make a thick dough, grind thoroughly, then dilute to the desired state with the rest of the liquid.
Vegetable oil is poured at the end of the dough and mix well. This allows you to bake pancakes without oiling the pan.
For convenience, all recipes are given based on 500 ml of kefir.
Thin kefir pancakes with holes
The first recipe can be called basic in the preparation of kefir pancakes. Its advantages - products are non-greasy, do not tear when turned over. And at the same time, they are thin and light. The recipe has one secret ingredient - starch. You can cook without it, but it gives extra strength to soft pancakes.
Ingredients
500 ml of kefir
2 eggs
Half a teaspoon of baking soda and salt
2 full cups of flour
¾ cup starch
¾ cup sugar - more or less to taste
2 tablespoons of refined oil.
Cooking method
Separate the whites from the yolks, whisk the latter with sugar.
Separately, combine kefir with soda and leave until they react. Kefir should "rise", as if to swell.
At this time, beat the whites into a light foam.
Combine kefir, yolks, starch and flour. Gently inject the proteins. Add oil last.
At the beginning of baking, grease the pan with oil once. Bake pancakes, pouring a little dough.
It will be good to grease such pastries with jam.
Two to one: thin kefir milk pancakes
Sometimes on culinary sites you can read whole battles on the topic of whether kefir pancakes or milk should be. Supporters of the latter write that kefir is only for pancakes, and for pancakes it is milk. Their opponents claim that kefir pancake is more tender and magnificent. Why argue when you can combine both of them together? In this recipe, kefir and milk are taken in a proportion of two to one.
Ingredients
500 ml of kefir
A glass of milk
2 tablespoons of granulated sugar
Half a teaspoon of baking soda and salt
1-2 eggs
One and a half cups flour
2 tablespoons of refined oil.
Cooking method
Kefir gently warm using a stove or microwave. It should not become hot, otherwise milk protein will curl.
Break the egg into kefir, add salt, sugar, soda, mix, let stand.
Add the flour in parts, stirring the mass all the time. It should turn out the dough as a pancake, thick, sour cream consistency.
Continuing to stir, pour a stream of milk. It should also be heated, possibly even hot.
When a well-mixed mass is obtained, pour in the oil, mix again and bake the pancakes.
Browned on both sides, stack in a pile and serve with sour cream and melted butter.
Thick kefir pancakes
Someone appreciates delicate thin pancakes, while someone likes, on the contrary, thick chubby pancakes. This effect is achieved due to the reaction of soda and acid, as well as the consistency of the test - a little thicker than usual.
Ingredients
500 ml of kefir
3 eggs
Half a teaspoon of salt and baking soda
A pinch of citric acid
A few grains of vanillin
Half a cup of sugar
2-2.5 cups flour
2 tablespoons of refined oil.
Cooking method
Mix all the dry ingredients.
In slightly warmed kefir, add eggs, beat a little, you can just use a fork. Pour in oil.
Combine both mixtures by pouring liquid into dry products, mix thoroughly.
Leave alone for about half an hour.
Lubricate the pan with a drop of oil or a piece of bacon, warm well.
Pour portions of dough so that a plump pancake comes out. Cover with a frying pan.
After a couple of minutes, turn the baked pancake over and hold on the fire for about a minute already without a lid.
For thick pancakes, an unsweetened additive - sour cream, caviar, fish, is perfect. However, lovers can use them with honey or condensed milk.
Thin pancakes with kefir "Ginger" - with honey and cinnamon
The original version of kefir pancakes is a rich taste and warm aroma. Great for a cozy family breakfast.
Ingredients
500 ml of kefir
A glass of wheat flour
A glass of rye flour
A tablespoon of sugar and honey - you can change the ratio as desired or use one of the sweet foods
2 eggs
A pinch of salt
Teaspoon ground cinnamon
A teaspoon of soda
2 tablespoons of refined oil.
Cooking method
Combine flour, soda, cinnamon, salt together.
Heat the honey a little with kefir to make the mixture warm.
Add soda, stir, so that the ingredients react well.
Beat eggs with salt, pour into a kefir-honey mixture, mix.
Pour the liquid part into the dry ingredients, gently whipping with a fork or mixer at low speeds.
Pour in oil, mix, bake in a well-heated skillet until golden brown.
These honey-tinged pancakes with cinnamon flavor will go well with honey.
Unusual and bright: kefir beetroot thin pancakes
The introduction of a vegetable component makes pancakes easier and more dietary. But the most important thing is the amazing color of this baking, only for the sake of this it is worth trying to bake pancakes on kefir with beets.
Ingredients
500 ml of kefir
300 g beets
2-3 cups flour
2 eggs
A pinch of salt
2 tablespoons of sugar
2 tablespoons of refined oil.
Cooking method
Boil beets, or better bake in the oven or microwave.
Grind beets with a blender, meat grinder or fine grater.
Add eggs, salt, sugar, kefir to beetroot puree.
Pour flour in parts, stirring constantly.
Add oil, mix, leave for half an hour alone.
To bake pancakes, you can use a small frying pan, pancakes will be neat and elegant. The taste of beets is slightly felt, but the color is very bright. Such pancakes should please the kids.
Custard thin pancakes: what will happen if you dilute the kefir dough with boiling water
Making dough for pancakes with boiling water seems unusual, but it does. Pancakes are thin, lush and very holey.
Ingredients
500 ml of kefir
2 - 2.5 cups sifted flour
2 eggs
Half a teaspoon of baking soda
A pinch of salt
A tablespoon of sugar, more to taste
Glass of boiling water
2 tablespoons of refined oil.
Cooking method
Kefir mix with eggs, pour salt with sugar, beat slightly until smooth.
Pour flour to make a rather thick dough.
In a glass of boiling water, stir soda and pour a trickle into the dough, quickly stirring with a spoon, whisk or mixer.
At the end pour oil, stir.
Bake thin pancakes in a hot pan.
Thin kefir pancakes with seasoning
Cooking pancakes with seasoning comes from traditional Russian cuisine. But today there can be anything for a meal - any products, crushed and fried in a pan.
Ingredients
500 ml of kefir
2 eggs
2 - 3 cups flour
A pinch of salt
A teaspoon of granulated sugar
3-4 tablespoons of refined oil.
For seasoning:
1 medium onion
100 g cooked half-smoked sausage
100 g boiled chicken
100 g of pre-boiled mushrooms
You can use these products all together or one thing, mix them in a convenient combination.
Cooking method
Kefir is slightly heated, dissolve salt and sugar in it.
Beat in eggs and stir.
Pour the flour in parts, kneading the dough. Great for this mixer or whisk.
Finely chop the onion. Cut the sausage and mushrooms into cubes. Coarsely grate the cheese.
Pancakes with bake are baked as follows: pour half a tablespoon of oil into a pan, heat, fry the desired ingredient - onion, then sausage. Or sausage. Or onions and mushrooms. Pour dough on top in an amount of about one and a half times more than a regular pancake.
Wait until well grasped and baked. Flip over.
Squeeze the pancake lightly with a spatula or hand, as it may be uneven due to slices of hot oil.
When toasted, put on a dish.
Flavored pancakes come out very satisfying.
Tricks and secrets of cooking thin pancakes with kefir
- So that the pancake is not lumpy, it is advisable to keep a few secrets when preparing kefir dough.
- Sifting flour before preparing the dough will add baking splendor. This applies to any test, including pancake.
- If you need lush, puffy pancakes, you don’t need to add either milk or water to the kefir dough - nothing but kefir.
- Add baking soda to kefir dough carefully and strictly according to the recipe. If you put the excess, you get an unpleasant soda taste.
- Kefir dough with soda should stand a little before baking.
- Sometimes butter is not added to pancake dough, preferring to lubricate the pan. However, you should not experiment with kefir dough - it's better to pour a couple of spoons of unrefined oil directly into the mass. This will improve the consistency and taste of the finished product, not to mention the convenience of baking.
- It is important not to overdo it with oil, otherwise the baking will leave a greasy, unpleasant consistency.
- If the pancakes stick and do not want to roll over, there may be several reasons. You need to check if there is enough butter in the dough. Is the dough too thin? It should be as thick as fresh cream. If the dough is very liquid, add flour. But do not pour directly into the total mass, but pour a small amount of dough into a bowl, put a couple of spoonfuls of flour, thoroughly grind and then pour into the main mixture.
- The problem of sticking pancakes can be associated with a pan. It is not necessary to use a special pancake or cast iron - you can prepare any. Slightly heat, pour fine salt, rub with a sponge or cloth, wash, heat again, pouring a couple of tablespoons of oil. Drain the oil and start frying the pancakes.
Enjoy your meal!
