How to make pancakes using yogurt. The recipe for pancakes with curdled milk is lush. My video recipe
- curdled milk – 400 ml;
- flour – 400 g;
- egg – 2 pcs.;
- sugar – 100 g;
- vegetable oil – 60 ml;
- salt;
- soda – 1 teaspoon spoon;
- citric acid – 0.3 teaspoon. spoons;
- vanillin.
Preparation
- Although pancakes belong to the category of simple and unpretentious dishes, many housewives love them very much for their simplicity and speed of preparation. In the recipe below you will learn several secrets of making soft and fluffy pancakes.
- First you need to check if all the necessary products are available. You can buy curdled milk in the store, or you can make it yourself. Vegetable oil must be refined.
- Pancakes made with homemade yogurt are especially tasty. To prepare it, 400 ml of milk must be heated to about 30 degrees, add 2 tablespoons to it. spoons of sour cream, stir well and leave overnight in a warm place. In 10-12 hours you will receive delicious and fresh yogurt.
- Having this main ingredient, you can start preparing dough pancakes with yogurt. You need to pour it into a deep bowl, beat in the eggs, add sugar, a pinch of salt and vanillin. Then stir everything thoroughly with a whisk.
- Gradually add sifted flour, add baking soda and stir everything until smooth.
- Lush pancakes with yogurt will be obtained if, at the very end of preparing the dough, you add citric acid diluted to 0.5 tablespoons. spoons of boiled water. Mix everything well and let the dough stand for 5-7 minutes. You will see bubbles begin to appear in it during this time.
- Meanwhile, pour a little sunflower oil into a frying pan and heat it well. Then, scooping up the dough with a tablespoon, place the first batch of pancakes into the pan. To make them even more fluffy, immediately after placing the pancakes in the pan, you need to pour a little more dough onto each pancake (about 0.5 tablespoons).
- It is better to fry the pancakes covered, over medium heat. Once the bottom side is light brown, flip the pancakes over to the other side. Then, after frying, place on the other side on a dish. You can cover it with a napkin to absorb excess fat. Pancakes can be served with sour cream, honey or jam. The recipe for pancakes with yogurt is ready!
We wish everyone bon appetit!
Ingredients
- flour - 3 cups;
- curdled milk – 500 ml;
- dry yeast - 3 teaspoons. spoons;
- eggs – 2 pcs.;
- sugar – 3 table. spoons;
- salt;
- vanilla sugar or cinnamon;
- vegetable oil – 60 ml.
Preparation
- The yogurt needs to be warmed up a little (no more than 30 degrees). Add sugar, salt and dry yeast to it. Stir everything well. In a separate container, beat the eggs a little with a whisk and then add them to the yogurt. Mix everything again.
- Sift the flour and add it little by little, kneading the dough. Thoroughly stir all the formed lumps with a whisk or mixer. After this, the dough should be covered with a towel and placed in a warm place for about half an hour. If you have problems with this, you can simply heat a sufficient amount of water and pour it into a large bowl or basin, where you place the container with the dough.
- After such manipulations, the yeast will begin to act and bubbles will appear on the dough, and it will also increase in size. This means that you can put a frying pan on the fire, pour oil into it and start frying the pancakes.
- Before you put the next batch of pancakes into the pan, you need to pour about 1 tablespoon into it. a spoonful of refined oil. Fry the pancakes on both sides until golden brown.
Buttermilk pancakes without eggs
Ingredients
- curdled milk – 2 cups;
- flour - 2 cups;
- soda – 1 teaspoon spoon without slide;
- sugar – 2-3 table. spoons;
- refined vegetable oil – 30 ml;
- salt to taste.
Preparation
- As in the previous recipe, the yogurt needs to be warmed up a little. After this, you need to add salt, sugar and mix everything.
- Gradually add flour (be sure to sift it), and at the very end - soda. Stir everything thoroughly until a homogeneous mass is formed.
- Bake the pancakes in a preheated frying pan over low heat, frying them on both sides.
Curdled milk pancakes are easy to prepare and turn out extremely tender and tasty. Preparing them will not be difficult even for an inexperienced housewife, and besides, it will not take much time. To pamper your household with this dish, you can adopt the recipe that you like best, or try each of them. In any case, all expectations will be justified, and you won’t have to regret the lost time.
Regular
A quick and simple cooking method involves a minimum of ingredients and time, but that makes pancakes using yogurt no less tasty. We use the following ingredients:
- a glass of flour
- a couple of glasses of curdled milk
- 2 chicken eggs
- half a teaspoon of soda
- a pinch of salt
- sugar to taste
- a little vegetable oil
Pour soda, salt, sugar into the yogurt, and add eggs, which we first beat separately in a bowl. Then add flour a little at a time, while carefully mixing the mass. Now all that remains is to fry it in a frying pan until done and you can eat and enjoy.
Using yeast
If you make the dough with yeast, yogurt pancakes come out very fluffy, airy and simply delicious. To do this, let's take:
- half a cup of flour
- glass of curdled milk
- half a glass of sour cream
- 4 eggs
- yeast
- salt, sugar to your taste
Mix the sour milk with sour cream and yeast, slowly add flour, mix thoroughly and leave in a warm place so that our dough has time to rise. Then beat in the eggs and stir again. After this, we begin to fry the pancakes in oil in a hot frying pan. It is better to take a frying pan with a Teflon coating, this way you can save on oil. We can serve either hot or cold with jam or sweet syrup.
This dish would be appropriate for breakfast or as a light dinner.
Without adding eggs
You can make yogurt pancakes without eggs, and they will still be quite fluffy. This recipe is suitable if you need to quickly bake delicious pancakes, but at the right time there were no eggs in the refrigerator. So, let's take the following:
- half a liter of curdled milk
- 2 cups of flour
- 1 tsp. soda
- salt, sugar to taste
Place the curdled milk on low heat and, stirring slowly, add flour, a little salt, sugar, add soda at the very end and mix everything thoroughly again. Pancakes should be baked over low heat. That's all, you can serve it on the table. It's amazing how A pancake made with regular yogurt can taste so amazing and just melt in your mouth!
With the addition of apples
Curdled milk pancakes with apples are ideal for a light summer breakfast with children. We make the dough from:
- 0.5 l yogurt
- 2 eggs
- 5 tbsp. l. flour
- salt, sugar to taste
- 5 medium apples
First, beat the eggs with a fork and add them to the yogurt. Add salt, sugar and begin to mix, gradually adding flour until a homogeneous consistency. Apples must be washed, peeled, and cut into small pieces. Pour vegetable oil into a heated frying pan and begin baking our pancakes with delicious yogurt. At the same time, while the bottom side is frying, put apple pieces on the top side, and then turn it over so that this side is also well baked. To make the pancakes less greasy, you can immediately place them on paper, and it will absorb the remaining oil.
This recipe is suitable for quickly preparing a delicious delicacy with apples, like in the photo from cookbooks, for family or guests.
With semolina
Semolina is a very common cereal, rich in vitamins, amino acids, and minerals. It’s not for nothing that various muffins, puddings, casseroles, and not just porridges are prepared with semolina. It turns out that you can even make delicious pancakes with semolina. We will need:
- half a liter of curdled milk
- 3 eggs
- a glass of flour
- glass of semolina
- 1 tsp. baking soda
- sugar to taste
Eggs must be beaten with sugar. Then add soda and yogurt and beat well, using a mixer to save effort and time. After this, add flour and semolina, mix the dough well and forget about it for half an hour. After the time has passed, you need to stir everything once again and only then fry in sunflower oil until an appetizing blush appears.
You can serve it with sour cream, jam, apples or other fruits, whatever your heart desires, it will be delicious in any case.
In modern supermarkets you can find anything you want, but you want the best for yourself, so if you want, you can use homemade yogurt. To prepare it, add 8 teaspoons of sour cream of any fat content to 1 liter of milk and place in a warm, dry place, do not forget to stir periodically. In a day you will be able to delight your loved ones with your culinary talents.
They will not soon forget the fluffy and airy pancakes made with sour milk, and even more so with homemade ones.
Stories from our readers What could be tastier for breakfast than piping hot pancakes prepared with love and tenderness, topped with your favorite jam, honey, condensed milk or sour cream with a cup of aromatic tea or coffee? Today I will talk about how to quickly and easily prepare incredibly tasty, fluffy pancakes
on whey, sour milk and yogurt. Use what is at hand and do not look for anything else, as the old English proverb says. To prepare a sumptuous breakfast for the whole family, you will need from 20 to 40 minutes.
Recipe for fluffy pancakes with sour milk
A wonderful option for a quick, tasty breakfast. The dough is prepared like a biscuit. Beat the whites with sugar until thick foam, and then carefully fold into the dough. It turns out lush, tender, fits very well. Kitchenware:
mixer, whisk, deep bowl, spatula, frying pan.
Ingredients
Step-by-step preparation
Knead the dough
Baking pancakes
Cooking video recipe
These are delicious, fluffy pancakes, without adding eggs. One of the cooking secrets is the whey must be sufficiently acidic so she can put out the soda. Before starting cooking, heat it on the stove or in the microwave until warm (about 40 ° C).
Cooking time: 20 minutes.
Number of servings: 4.
A wonderful option for a quick, tasty breakfast. The dough is prepared like a biscuit. Beat the whites with sugar until thick foam, and then carefully fold into the dough. It turns out lush, tender, fits very well. deep bowl, whisk, sieve to sift flour, frying pan, spatula.
mixer, whisk, deep bowl, spatula, frying pan.
Ingredients
Step-by-step preparation
Fry in a frying pan
Baking pancakes
This video has a very detailed recipe that I described above. Take a look so you don't miss all the nuances of cooking.
This recipe involves using good thick curdled milk. It can be replaced with yogurt. Delicious to eat with honey, any jam or sour cream. A wonderful breakfast for the whole family.
Cooking time: 30 minutes.
Number of servings: 7.
A wonderful option for a quick, tasty breakfast. The dough is prepared like a biscuit. Beat the whites with sugar until thick foam, and then carefully fold into the dough. It turns out lush, tender, fits very well. deep bowl or 2-liter saucepan, whisk, frying pan, ladle, spatula.
mixer, whisk, deep bowl, spatula, frying pan.
Ingredients
Preparing the dough
Baking flatbreads
Baking pancakes
This video has a good recipe for pancakes with yogurt. Take a look to make them quicker and easier.
How to decorate a dish
One serving is 3-4 flatbreads. You can lay them out, for example, in a column. Coat each one with jam, and decorate the top with fresh berries. Another option: overlap one pancake on top of another, pour honey over them and sprinkle with nuts, berries or pieces of fruit.
Banana slices, peach slices, grapes, red and black currants, cherries or cherries are perfect. Also flatbreads decorated with white and black glaze, mint leaves or simply sprinkled with delicious sour cream and served for breakfast or dessert.
Cooking options
Delicious pancakes are prepared with yogurt, kefir, whey, sour milk, yogurt or sour cream. To make the cakes fluffy, soda is added to the dough. Fermented milk products must be acidic enough to quench the soda. It's good if they are warm so that the reaction is more intense. The dough should be of such a consistency that it does not flow, but falls heavily from a spoon, thicker than for pancakes. They are fried both under the lid, so that they fit better, and without it. Good pancakes are made with or without eggs. A matter of taste.
Did you like the pancakes according to my recipes, did they turn out tasty and appetizing, as intended? Send your impressions, additions and comments. Cook with love.
If you accidentally buy sour milk, don’t even think about reproaching the sellers.
Do as seasoned psychologists advise - make the most of a hopeless situation.
Sour - great, that's exactly what we need!
Sugar, butter, flour, and something else, depending on the recipe.
Half an hour, and there is such a delicious meal on the table... from an expired product, mind you!
Lush pancakes with yogurt - general principles of preparation
In order for yogurt pancakes to always turn out fluffy, soft and airy, you need to know a few secrets of preparing dough for them.
One of the basic rules for making airy pancakes is to use only high-quality flour. In addition, the flour should always be sifted twice. It fluffs up and is saturated with air, which gives the dough additional fluffiness and makes it rise better.
The fermented milk base (yogurt) must be warm. It is slightly heated in the microwave or in a water bath. The yogurt should be heated carefully, not too far from boiling, otherwise it will curdle. The fat content of the product does not play any role, but freshness is of no small importance. The longer curdled milk is stored, of course, within reasonable limits, the better it extinguishes the ripening agents and, accordingly, the pancakes turn out more fluent.
The consistency of the finished dough should be slightly denser than thick homemade sour cream. If you take it on a spoon and try to pour it, the dough will fall into a tight lump rather than run off.
The finished pancake dough must be allowed to stand for at least half an hour. The flour will give up all the gluten, and the ripper or added yeast will have time to “activate”.
A frying pan for frying pancakes must be thick-walled or at least coated with a non-stick coating. It is heated well over low heat and oil is added, which is also heated well. If the dough is placed in oil that is not hot enough, it will spread.
Turn the pancakes over only after the bottom is well browned and the top begins to bubble. For products that are too fluffy, the sides are also fried or brought to readiness under the lid.
In order for the pancakes to fry well and not burn, the heat should be low, a little more than medium.
With curdled milk you can make pancakes not only from wheat flour. It is often mixed with buckwheat, or even replaced with semolina. You can add poppy seeds, fruits or bananas to the pancake dough. They are cut into small pieces or grated on a coarse grater. Bananas are crushed with a blender.
The taste of the pancakes is adjusted by adding granulated sugar and salt.
Fluffy pancakes with yogurt according to the classic recipe
Sour homemade milk, daily - 400 ml;
230 gr. wheat flour;
One chicken egg;
0.2 cups sugar;
0.25 small spoon of quicklime soda;
0.3 tsp. evaporated salt, “Extra” grade.
1. In advance, about half an hour before cooking, remove the curdled milk and egg from the refrigerator.
2. To ensure that the soda is distributed evenly throughout the dough, mix it with flour and sift twice through a very thin nylon sieve.
3. Beat the egg well with granulated sugar and salt.
4. Pour in the yogurt, beat vigorously.
5. Gradually stir in the flour and leave the pancake batter on the counter for twenty minutes.
6. Now pour about 70 ml of vegetable oil into the frying pan and set it to maximum heat. Once the oil is hot, lower the temperature to medium and spoon the batter into the pan.
7. Fry the pancakes, two minutes on both sides, until browned.
Yeast fluffy pancakes with yogurt
One glass of curdled milk;
Half a glass of 15% sour cream;
Four raw eggs;
A tablespoon of refined sugar;
A teaspoon of instant yeast;
A small pinch of table salt;
100 gr. white flour.
1. Mix the dairy products and warm them slightly in a water bath.
2. Mix yeast with granulated sugar.
3. Without stopping stirring, add all the flour into the mixture. Cover the bowl with the dough with a cloth and place it close to the heat for forty minutes.
4. When the dough has risen, add beaten eggs little by little and let stand for ten minutes.
5. Lightly stir the finished dough and spoon it into the oil boiling in a frying pan. Over medium-medium heat, fry as you would regular pancakes, about a couple of minutes on each side.
Recipe for fluffy buttermilk pancakes with apples
High-quality baking flour - 300 gr.;
Half a liter of sour homemade milk;
Three raw eggs;
A quarter teaspoon of table salt;
Six st. l. Sahara;
5 gr. baker's ripper;
Two large sour apples.
1. Grind eggs, salt and granulated sugar until white.
2. Add warm yogurt and mix everything well.
3. Gradually add the flour sifted together with the ripper. If the dough is not thick enough, add more flour than the specified amount.
4. Remove the peels and seeds from the apples and separate them into thin, medium-sized pieces.
5. Add apple pieces to the dough, stir well and leave to stand for about half an hour.
6. Repeat the process, ensuring the apples are evenly distributed.
7. Heat the vegetable oil well over medium heat and spoon out the dough in small portions.
8. Cook over medium heat as usual, for two minutes on each side. During frying, constantly stir the dough so that the apples do not settle to the bottom.
Recipe for fluffy curd pancakes with yogurt
300 gr. low-fat cottage cheese;
Half a liter of sour milk;
Eggs - 2 pcs.;
Three large spoons of sugar;
Premium white baking flour. - 3 tbsp.;
One tsp. dough ripper.
1. Stir the sour milk with a whisk, heat it in a water bath, add the dough ripper. If the liquid does not begin to foam and bubble slightly, add a little soda.
2. Separate the eggs and set aside the yolks. Beat the whites with salt until foamy.
3. Grind the yolks white with sugar and combine with cottage cheese. If there are grains in the curd mass, grind it through a sieve.
4. Then add the yogurt and stir in, gradually adding the sifted flour.
5. Into the almost finished dough, gently stirring it with directed movements from bottom to top, add the whipped whites.
6. Using a tablespoon, place portions of the dough into the heated oil. Fry over medium heat.
Recipe for fluffy pancakes on yogurt with semolina without flour and eggs
One and a half glasses of dry semolina;
Two glasses of homemade “stale” yogurt;
0.5 tsp. baking soda;
Freshly squeezed lemon juice - 10 drops (replaceable with table vinegar);
Choose from cinnamon or vanilla.
1. Mix dry semolina with sour milk and leave until the cereal swells.
2. Then add baking soda quenched with baking acid.
3. Add one of the flavors of your choice (vanillin or cinnamon).
4. Sweeten to your taste, add a little salt and finally stir.
5. Fry as usual, in well-heated vegetable oil over medium heat, but be sure to cover the pan with a lid.
Recipe for lush buckwheat pancakes with yogurt
Buckwheat and wheat flour - a full glass;
Sour milk, medium fat - 2.5 cups;
1/3 tsp. quicklime baking soda;
One chicken egg;
Salt - to taste;
9% table vinegar;
A large, full spoon of granulated sugar.
1. Mix and sift both types of flour twice.
2. Quench the soda with vinegar, pour into yogurt slightly heated in a water bath and stir well.
3. After the mixture has stood for a quarter of an hour, pour the whisked egg into it and gradually stir in the flour. Add another mixture of buckwheat and wheat flour to the rare dough. Dilute the excessively thick mixture with yogurt.
4. Fry the pancakes immediately, placing the dough in boiling oil. Fry, turning on both sides, without covering the pan with a lid.
Recipe: lush pancakes with yogurt, honey and poppy seeds
One and a half glasses of sour milk;
Chicken eggs - 2 pcs.;
A teaspoon of quicklime baking soda;
Two spoons of liquid honey;
Two full spoons of granulated sugar;
Five tablespoons of dry poppy seeds;
For serving - liquid honey.
1. Pour quicklime into the heated sour milk, stir and keep warm for at least a quarter of an hour.
2. Then add sugar, a small pinch of table salt and eggs. Pour in the honey, add the poppy seeds and, after stirring everything well with a whisk, stir in the flour.
3. Pour a little odorless vegetable oil into a hot frying pan and fry the pancakes for two minutes on each side.
4. Serve these pancakes hot, drizzled with honey.
Recipe for fluffy buttermilk pancakes with bananas
Two small bananas;
150 ml of sour homemade milk;
Two spoons of sugar;
200 gr. white baker bitch;
100 gr. natural thickened cream;
A teaspoon of factory-made ripper.
1. Peel the bananas, cut into small pieces and puree with a food processor (blender).
2. Mix curdled milk with ripening agent, add an egg beaten with a pinch of salt and beat well.
3. Then combine both masses into one, and, whisking constantly, add flour.
4. At the very end, add well-melted, but not hot, cooled butter. Stir the dough again and let it sit for half an hour.
5. Place a spoonful of pancakes into the boiling oil in a hot frying pan and fry them until cooked.
Lush pancakes with curdled milk - cooking tricks and useful tips
All components of the dough must be at the same temperature, so the sour cream added to it is mixed with sour milk, and only then heated. The eggs are taken out of the refrigerator in advance and allowed to warm up at room temperature. You can also warm the eggs under running warm, not hot water.
After adding slaked soda, do not add flour to the dough under any circumstances, otherwise the pancakes will settle. First you should adjust its consistency and only then add the ripper.
Quicklime soda and dough baking powder are introduced directly into sour milk or mixed with flour.
To make the thick dough fall off the spoon better, you can dip it in water before each scoop. Don't forget to shake off the remaining residue well so that the water does not get into the hot fat, otherwise you can get burned.
There should be enough oil in the pan to cover the dough by a third. With less quantity, the product will not turn out fluffy and will burn.
You can check how hot the oil is by dropping a little dough into it. If it “sets” quickly and does not spread, you can start frying.
When purchasing homemade milk on the market, be sure to ask whether it is morning or evening, “skimmed” or whole. A talkative seller will recommend one that suits better and goes sour faster.
By fermenting milk into pancakes at home, you can at the same time learn a lot of interesting things about the dairy industry. Good “store-bought” milk does not sour well - this is affected by the composition of the product, the degree of pasteurization, reliability and quality of packaging.
The amount of whey, a clear liquid at the bottom of a bottle of sour milk, a visual scale of the quality of the original product. If it turns out to be more than a third, beware of buying products from this manufacturer. If half of the liquid is transparent, it is better to forget about this brand forever.
Delicious homemade pancakes with or without yeast can be easily made in your kitchen, with your own hands.
The cooking itself is very similar to creating pancakes, and therefore if you already have experience in this, there should not be any difficulties.
You can freely experiment with the filling, freely swap some ingredients and add new ones.
In this article I will talk in detail about how to prepare pancakes with yogurt. Good luck!
Recipe: DIY lush pancakes with yogurt
These fluffy filled pancakes are not only very easy to make with minimal cost, but also take very little time - about an hour, 45 minutes.
The recipe serves 6 servings, which is enough for as many people as possible. In case you don’t have curdled milk, you can use sour milk.
List of necessary products: 1 chicken egg, salt to taste, 5 tablespoons of white sugar, 2 full glasses of curdled milk and the same amount of premium wheat flour, 1 teaspoon of baking soda, vegetable oil will be needed for frying.
Step by step preparing delicious pancakes:
- I take a bowl or any other container with a deep enough bottom. In it, using a whisk or fork, mixer, beat chicken eggs with salt and granulated sugar until smooth.
- Then I pour in the yogurt and mix again.
- Before adding wheat flour, I carefully sift it through a sieve to make it airier and saturate the product with oxygen. Then, slowly, in parts or a spoon at a time, add flour to the mass, constantly stirring it all.
- As soon as the pancake dough is ready, I leave it for up to 15 minutes in a warm and dry place. This way it will sit and rise. Once the characteristic “cap” appears, under no circumstances should you stir the dough.
- Preheat the frying pan by placing it over medium heat. I add a little vegetable oil, about 1 tablespoon.
- The dough should be spooned out one tablespoon at a time, thus forming future fluffy pancakes.
- The readiness of the baked goods will be indicated by the resulting ruddy color.
- Place pancakes with homemade yogurt on napkins or paper so that excess fat is absorbed.
Lush pancakes with yogurt are ready! Treat your family and friends. By the way, these pancakes go well with condensed milk or sour cream. Bon appetit!
Recipe with photo: homemade pancakes with apples on sour milk
This recipe will probably be very familiar to many, as it was very popular at one time. Quite satisfying, healthy, and most importantly – delicious!
Lush pancakes will enchant household members with their indescribable aroma, and the golden crust will beckon.
All required ingredients:
1 chicken egg, up to 3 large spoons of granulated sugar, 1 full glass of sour milk or kefir (yogurt), literally a pinch of salt, 2 full glasses of premium wheat flour, ½ teaspoon of baking soda, 2 good apples and vegetable oil for frying .
How to cook pancakes with puffed yogurt:
- First of all, I take the kefir out of the refrigerator so that it reaches room temperature and interacts better with other products.
- I pour it into a bowl, add the chicken eggs there and mix it all until smooth.
- Add white sugar and salt to taste and mix again.
- It is best to first sift the wheat flour through a sieve, but you can add it this way. First I mix it with table soda and only then carefully, piece by piece, add it to the mass, stirring constantly.
- In appearance and thickness, the dough should definitely not be liquid, without lumps or unevenness. The thicker it is, the more magnificent the pancakes will be at the end.
- I leave the mixture aside for a while and start cooking the apples. I wash it thoroughly, peel it and grate it on a fine grater directly into the dough. I stir so that the pieces are distributed throughout the dough.
- I put the yogurt base for pancakes in a warm and wind-free place for up to 20 minutes. So, it will infuse and will be even more magnificent.
- As in the previous recipe, I preheat a frying pan with vegetable oil and spoon the dough onto it. When one side becomes sufficiently rosy, it’s ready.
Pancakes are ready! Bon appetit!
Recipe with photo: banana pancakes with sour milk
These baked goods with the addition of banana are very tasty. This is a great light breakfast and a wonderful dessert. Children and adults will love your creation, rest assured!
They are best combined with condensed milk, melted dark chocolate, natural honey and any jam.
To create delicious baked goods, I will take: 2 pieces of ripe bananas, 1 chicken egg, 1 full glass of fresh kefir, 1.5 cups of premium wheat flour, ½ salt or to taste, up to 3 tablespoons of white sugar, ½ teaspoon spoons of baking soda and vegetable oil for frying.
Prepare pancakes with fresh yogurt:
- I start by peeling the fruits and cutting them into small circles.
- Then I transfer them to a blender, add chicken eggs to them and beat everything until the mass becomes homogeneous.
- I take a comfortable and deep bowl and pour the mixture into it. Salt and add granulated sugar.
- The next step is to add kefir and mix everything thoroughly.
- Carefully, piece by piece (one spoon at a time), pour in the wheat flour, remembering to stir it constantly. The yogurt dough should resemble thick sour cream in appearance and consistency without lumps or unnecessary irregularities.
- Before baking, I heat the frying pan by pouring a little vegetable oil on the bottom.
- It is recommended to spoon out the dough as if shaking it off.
- The resulting pleasant blush and appetizing aroma will indicate readiness.
That's it, the pancakes are ready! Bon appetit!
- It is extremely important to pay special attention to the choice of wheat flour. It is clear that it must be good and of high quality. In addition, it is recommended to sift it exactly twice - this way it will be sufficiently enriched with oxygen. Thanks to this, the pancakes turn out so fluffy, pleasant and soft.
- The consistency of the dough also plays a major role. As mentioned above, the correct mixture will be thick like sour cream.
- Do not forget to leave the mixture for at least thirty minutes so that it infuses properly and the effect of splendor is maximum. The infusion place should be warm, not blown.
- Try to keep all ingredients at the same room temperature. If you follow such a simple rule, all reactions that take place between products will be of higher quality, faster and better.
- The heat on which the baked goods will be cooked should be medium. The pancakes will bake evenly and the middle will not remain raw.
My video recipe
