Lush pancakes with kefir - the best recipes. Lush pancakes with herbs - a recipe for cooking with kefir

Calories: Not specified
Cooking time: Not specified

We recommend making fluffy pancakes with kefir; this is the best recipe with photos that will step by step help you prepare them for breakfast or lunch. This won't take much time. Moreover, in stock there is always a tasty addition to golden brown pancakes - honey, sour cream, jam, and in the summer it will be very tasty to pour berry sauce made from aromatic strawberries, currants or raspberries on the pancakes.

But even if you don’t have anything on hand, vanilla pancakes are delicious on their own just with a cup of milk or cocoa. If you put a lot of sugar in the pancake dough and add cinnamon, then accompanied by chocolate sauce or ice cream it will be a wonderful dessert for lunch or dinner.

Ingredients:
- wheat flour – 1 cup;
- low-fat kefir – 250 ml;
- vanillin (or vanilla sugar) – 1 sachet;
- white sugar – 3 tbsp. spoons;
- salt - a pinch;
- egg – 1 pc;
- baking soda – 0.5 tsp. (quench with vinegar);
- vegetable oil - for frying pancakes.

How to cook with photos step by step

To prepare the dough for kefir pancakes, first mix all the dry ingredients. Sift the flour and combine it with fine salt, vanillin and white sugar.

In another bowl, combine room temperature kefir and an egg. It is better to take low-fat kefir for vanilla pancakes, 2-3 days old, but you can also use fresh kefir.

Using a whisk or mixer, beat kefir with egg until smooth.

Pour the liquid mixture into the flour and sugar mixture. Whisk the dough until smooth. Break up all the lumps, stir the dough for 1-2 minutes until it becomes fluffy.

Quench the soda with vinegar and add to the dough. Bubbles and holes will immediately appear on the surface. Leave the dough to rest for 10 minutes - during this time you can chop the berries in a blender and mix them with sugar. Or make sour cream (beat sour cream with sugar).
Let us remind you that last time we spoiled the household.

Heat the frying pan over medium heat. Pour in a sufficient amount of odorless vegetable oil. Heat the oil, put 1 tbsp for each pancake. l. test at a short distance. The heat can be reduced so that our vanilla kefir pancakes are evenly fried both at the bottom and in the middle.

When the pancakes are browned and the top becomes denser and characteristic holes appear, turn them over with a spatula. They will immediately “grow up” and become lush. If the pancakes do not rise well, then the dough is too runny; you need to add a little more flour.

Serve ready-made fluffy kefir pancakes hot or warm with berry sauce, jelly, condensed milk, honey, and jam. Or simply with milk, fermented baked milk, kefir, a cup or cocoa. Bon appetit!

Author of the recipe for fluffy vanilla pancakes with kefir Elena Litvinenko (Sangina)

Many people doubt that kefir can be used to make pancakes that are as fluffy as real yeast pancakes. This misconception can be easily dispelled if you prepare the pancakes first according to one recipe. From the very first try, you will understand that you have become a real expert in the field of pancakes. It is enough to understand the basic principle and technology: the dough should be thick, like sour cream, much thicker than for pancakes, and fluffiness is achieved simply by the reaction of acid with soda. Kefir copes with this function simply perfectly.

Kefir pancakes have many advantages over other types - they are healthy and can be prepared instantly. You don't need to wait for the dough to rise; this process simply happens in the pan while frying. Instead of baking soda, you can use baking powder. Delicious kefir pancakes are also prepared with yeast, but soda is not added. The baking process is very simple - pour vegetable oil into a frying pan (more than for pancakes), spoon out the dough, then turn it over - and you're done!

Kefir pancakes - food preparation

The main ingredients are flour, kefir, soda, eggs. For those with a sweet tooth, add sugar; a tastier dough will be made with eggs. Flour can be any kind - wheat, barley, buckwheat. The most delicious pancakes are made from premium flour, but lower grades can also be used.

The recipe for kefir pancakes has no strict restrictions. You can add different amounts of eggs or not use them at all, add various additives (apples, pumpkin, carrots, bananas). You can add crushed nuts and dried fruits – prunes, raisins, dried apricots – to sweet pancakes. Like kefir, you can use yogurt or fresh milk (in this case, be sure to sour it with vinegar or citric acid).

Kefir pancakes - the best recipes

Recipe 1: Simple kefir pancakes

It is with this recipe that little housewives begin their journey into cooking. These pancakes can feed a whole family for breakfast. You won’t even notice how a mountain of delicious sunshine is formed; you can grease them with butter for a better taste.

Ingredients: water (40 ml), kefir - (1 cup, 250 ml), egg (1 pc.), flour (1.5 cups (300-350 grams), sugar (spoon), salt, vegetable oil for frying.

Cooking method

Mix kefir with water and heat it up a little. In a saucepan for dough, put sugar and beat in an egg, pour in kefir and add soda. Mix with a mixer or a regular spoon. Gradually add flour in small portions until you achieve the desired consistency. It is advisable to stir all the lumps; you can use a paddle for this. Heat oil in a frying pan, spread the dough and fry on both sides. For convenience, use an additional fork so that the oil does not splatter on the stove. Always cook and treat your family and friends.

Recipe 2: Kefir pancakes with dried fruits

Simple pancakes will become much tastier if you add a little raisins, dried apricots or prunes to them. Wash and soak the required amount for a short time, and start preparing the dough. It makes no difference how you mix soda with acid (in this case, kefir) - add soda to flour or to liquid - the reaction will still occur. The easiest way is to mix all the ingredients and use a mixer.

Ingredients: flour (300 grams), eggs (2 pieces), sugar (1 spoon), soda (half a teaspoon without top), kefir (500 grams), raisins (or dried apricots, prunes, you can use a mixture, 100 grams), salt.

Cooking method

Sift the flour and mix with soda, kefir and salt. Add sugar. Make sure that the dough has the desired consistency. Thicker dough makes taller pancakes; thin batter will produce pancakes similar to pancakes, only smaller in size. It is better to make a thick dough with raisins or dried apricots. Ideally, the consistency should be like very thick sour cream. Heat a frying pan with vegetable oil very well (at least 2 spoons per batch), scoop the dough into a spoon and spread it out at intervals. The pancakes will grow and increase in size. Place the finished products on a separate plate and serve with jam or honey.

Recipe 3: Kefir pancakes with apples

A classic recipe, especially good during apple season, when they are juicy and freshly picked from the tree.
You can make a large series of pancakes. We use baking powder and add additional flavor with cinnamon, vanilla or lemon zest.

Ingredients: wheat flour (300 grams), kefir (half a liter), eggs (3 pieces), baking powder (5 grams), ground cinnamon, vegetable oil for frying (100 ml), apples (3 pieces), vanilla sugar, salt, sugar .

Cooking method

Core the apples and cut into small flat pieces. Mix the ingredients for the dough and add apples, vanillin, and you can add a little grated lemon zest. Fry over low heat in vegetable oil. The pancakes will rise well; as they cool, they may settle, but will not lose their wonderful taste and aroma. You can grate two apples on a coarse grater, add a spoonful of sugar and put in the microwave for 2 minutes. Spread the resulting puree on the pancakes and cover with another - you get a puff dish with apple filling.

Recipe 4: Pumpkin kefir pancakes

Pumpkin pancakes are not just delicious, but also very healthy. Due to the pumpkin, the number of calories is reduced, you can safely prepare the dish for breakfast without the risk of gaining extra pounds.

Ingredients: flour (1.5 cups), kefir or yogurt (2 cups), pumpkin (300 grams), sugar (2 large spoons), salt.

Cooking method

Peel the pumpkin and grate it on a coarse grater. Beat kefir with eggs, salt and sugar. Add flour, soda and mix. Next comes the pumpkin. In a preheated frying pan, fry the pancakes on one side over medium heat, turn them over, cover the frying pan with a lid and turn the heat to very low (so that the pumpkin cooks until the other side is cooked). Serve the finished pancakes with jam or sour cream.

For those who don’t really like sweets, you can make unleavened pancakes. For example, cheese - spread the classic dough in a frying pan and put a piece of hard cheese in the center of each circle. When they are fried, turn them over. Serve with sour cream.

What are pancakes? This is a delicious dish of Russian, Ukrainian and Belarusian cuisine, which is aromatic fried flatbread with a crispy crust and tender pulp inside. They have become so firmly entrenched in the culture of the Slavic peoples that they have been described more than once in literary works and mentioned in proverbs and sayings (for example, “where there are pancakes, then okay”). One version of the origin of the name of the pancakes is the root “oleum”, which means “butter”. Initially, the name implied the method of preparation - frying in oil, and the composition of the dough itself was varied. For example, potato pancakes (pancakes), millet, semolina, vegetable, etc. Pancakes are usually made from an egg and flour-based batter with the addition of water, milk or dairy products. Kefir is a fermented milk component that makes the dough airy, porous and soft, but at the same time it bakes well.

How to cook pancakes with kefir? It is advisable to take the highest grade flour: it contains the most gluten, which makes baked goods airy. You will also need a little baking soda or baking powder to make this dough rise when baking. The binding component is the egg, which gives the baked goods additional fluffiness and softness. It is recommended to place the dough for pancakes in hot oil, where you need to fry it on both sides until cooked.

Many people associate pancakes with comfort, a house in the village and a caring grandmother. So such concoction is not only a celebration of the belly, but also a way to plunge into the magical atmosphere of childhood memories. Traditionally, pancakes are served with hot sweet tea, homemade fruit or berry jam or condensed milk. In my photo there are pancakes with slices of thick apple jam. In combination with this preparation, homemade pancakes with kefir and soda will become your favorite dessert. Household members will not look up from their plates until everything is eaten.

The most delicious pancakes are those that melt in your mouth. They don’t taste like soda, there’s no extra flour, but they have a crispy crust and a yellowish tan from the frying pan. Sunny, round and moderately fluffy pancakes, slightly sweet and incredibly tender inside - this is what you can prepare using this recipe. But strictly following the recipe in preparing the most delicate baked goods in a frying pan is not enough, since you need to feel the dough. And if you add a little more or a little less flour, set the wrong heat, or turn the pancakes over at the wrong time, you can ruin everything. Therefore, in this recipe I will tell you all the subtleties and tricks so that the pancakes come out perfect. The main thing is to be in a good mood, put on your favorite music and... let's go!

Ingredients:

300 ml kefir;
1 egg;
0.5 tsp soda (or 1 tsp baking powder);
150 g of premium flour;
1 tbsp. Sahara;
a pinch of salt;
1 tsp vanilla sugar, a few drops of extract or a pinch of vanillin;
vegetable oil for frying.

Cooking the most delicious pancakes, step by step recipe

1. Pour soda into kefir and whisk until the mixture begins to bubble. There is no need to extinguish soda: it reacts well with kefir. You just need to mix everything well so that there are no lumps of soda left, which will be unpleasant to smell in the finished dish. Therefore, if the soda has seized in lumps, it is better to sift it through a sieve. You can cook pancakes with kefir and baking powder - it turns out no worse than with soda. If you use baking powder, you need to take 2 times more of it than soda.

2. Add egg, sugar, salt, vanilla.

Tip: First, crack the egg into a separate bowl and see if it is spoiled. If you accidentally break an expired egg with the rest of the ingredients, you can ruin the entire dough. A tricky way to check the freshness of an egg: salt warm water in a glass and lower it there: if it sinks, you can use it, if it floats, it’s better not to risk it.

3. Whip everything quickly with a whisk to make the dough more airy. Make sure the bubbles don't go away.

4. Sift the flour through a strainer and mix immediately. Sifting is a mandatory procedure for preparing fluffy and tender dough. The flour is saturated with oxygen and cleared of dried and stuck together lumps.

5. You need to feel the dough for pancakes. You may need a little more or a little less flour. If the dough is very liquid, the pancakes will turn out thin and not airy. If you beat the dough with flour, the baked goods will turn out a bit dry, although they will rise quite well. I really like to make pancakes from dough with a consistency like liquid sour cream or like a sponge cake for a cake. This dough easily flows down from a spoon and spreads freely (as in the photo below). The pancakes are the most tender and light. If you add another 0.5 cup of flour to the recipe, you will get fluffier pancakes. For them, the dough will be a little thicker, it will be better to gather on a spoon, the consistency will be like thick sour cream, like dough for sponge muffins or pies. I like it better when there is less flour and the pancakes are more tender.

6. Place the frying pan over medium-high heat and heat it up. Then pour in a thin layer of oil and heat it up a little more. It is important that the oil does not begin to smoke, does not burn out and does not spoil the taste of the dish.

By the way, did you know that in Rus' there were special cast-iron frying pans for baking pancakes? They were very heavy and were called ladnitsy, or ladki. Nowadays you can find pancake holders with built-in forms for flatbreads: various designs, emoticons and inscriptions.

7. Pour a spoonful of dough into a well-heated frying pan; the oil should sizzle a little (if it doesn’t sizzle, it’s not hot enough). Immediately set the heat to medium-low so that the pancakes do not burn.

8. Pour portions of the dough at a short distance - the pancakes will increase. Please note: the dough is liquid, it immediately spreads and takes a beautiful shape with rounded sides.

9. When the pancakes are baked a little more than halfway up, and small bubbles appear on the top, it’s time to turn them over. If you do this earlier, the dough will shrink and the pancakes will spread. If you see that the pancakes are starting to burn on the bottom, but they have not yet baked to the middle, it means the heat is set higher than necessary. In this case, you can cover the pan with a lid for a short time so that the dough sets faster. This will not ruin the crispy crust. If the pancakes immediately begin to burn, it means the pan was not heated well or the coating is of poor quality.

10. Carefully lift it with a spatula, turn it over and see a golden brown crust. Fry the second side until golden brown, it will take less time.

11. You can see from the end how the pancake is fried. The dough should hold together and not be runny in the middle.

12. The pancakes turned out delicious, you’ll just lick your fingers! One minus is that they are a little fatty, you can’t eat a lot without harming your figure. I’m sharing a secret: place the pancakes on a paper towel to absorb excess oil. This simple measure will make them less caloric and more tasty. Tender kefir pancakes are ready. Bon appetit!

Pancakes made with kefir are a fairly filling and tasty breakfast. They can be eaten on their own or mixed with cottage cheese, jam, and jam. Many housewives practice adding apples or zucchini to the dough, resulting in a universal lunch for all family members. Lush pancakes can be made with the addition of yeast, but there are recipes without it. Let's talk about the intricacies of cooking.

Delicious dough products are based on quality flour, so take care of it first. Sift 3-5 times to saturate with oxygen. As a result, the dough will rise quickly and evenly, and the pancakes will turn out fluffy. They are often prepared on a wheat basis, but you can combine several types of flour (corn, oat, wheat, rye, buckwheat, etc.).
Before the main manipulations, make sure that all products used to prepare pancakes are at the same temperature. This does not apply to eggs; they need to be beaten cold to make the final dish more fluffy.
If your goal is to make kefir-based pancakes tender and fluffy, then make the dough correctly. The consistency should resemble thick sour cream so that the final product does not spread in the pan.
Depending on the taste and aroma of the pancake you want, you can add additional ingredients. Finely chop the dill or add dried apricots, vanillin, raisins, and fruit. Additional components that are too liquid will not work.
The fat content of kefir directly affects the final result. The fatter it is, the better for you. It is also advisable to buy a homemade product, sour, as natural as possible.
The pancake dough should sit for a while. After kneading, wait about half an hour, sending the container with the contents to a warm place. After infusion, the dough does not need to be stirred again; proceed to frying immediately.

Pancakes using classical technology

granulated sugar - 25-40 gr.
sifted flour - 700 gr.
egg - 1 pc.
vanilla sugar - optional
sour kefir - 0.5 l.
salt - to taste
baking powder - 1 sachet

Break the cooled egg into a bowl and work with a whisk (mixer) to get a thick foam. Add a little salt, one pinch will be enough. Add granulated sugar in the amount according to the recipe, beat again.
Pour kefir into a saucepan, place on the stove, simmer until boiling (temperature approximately 90 degrees). Stir the contents while simmering.
When the fermented milk product begins to curl into flakes, add vanilla sugar (optional) and slowly add flour in small portions (not all).
Now cool the contents in the saucepan, pour into a container with eggs, sugar, and salt. Mix vigorously, avoiding the egg mass from curdling. Add the remaining flour, add baking powder.
Stir the mixture until small bubbles begin to appear vigorously. In the end, the dough will turn out thick; it will not fall off the spoon, but will only drain slowly.
You don’t need to send all the flour at once, add 400 grams, then, if necessary, the rest until you achieve the desired consistency. After cooking, let the dough sit in a warm place for half an hour and start frying.
Pour olive or sunflower oil into a frying pan, spread the dough with a tablespoon, it’s more convenient. Reduce the heat to medium and allow the pancake to brown on one side.
When bubbles appear at the top of the batter, flip the pancake over. Turn on the burner to a mark between minimum and medium, cover the frying pan with a lid, wait 2 minutes.
That's it, the first portion is ready. Place it on paper towels so that all the fat is absorbed. If necessary, add oil to the pan and start frying the second portion.

Yeast pancakes

kefir - 1 l.
sifted flour - 750 gr.
granulated sugar - 50 gr.
salt - 3 gr.
yeast - 25 gr.
chicken egg - 2 pcs.

Pour kefir into a suitable container and heat to 50 degrees, add yeast, granulated sugar and salt. Leave the mixture for 10 minutes to infuse.
Now beat the eggs. Send them into the kefir mass when it has cooled a little. Sift the flour 4 times, add it in small portions and beat at the same time.
When the dough reaches the desired homogeneity, let it rise for half an hour. Heat a frying pan with vegetable oil and add a tablespoon of dough.
First, the pancakes are fried for 2 minutes on one side at medium power, then turned over and simmered for another 2 minutes under the lid. Finally, place them on a paper towel to remove any grease.

granulated sugar - 50 gr.
natural kefir, sour - 250 ml.
premium flour - 220 gr.
baking soda - 15 gr.
vegetable oil (in dough) - 30 ml.

It is a mistake to believe that lush pancakes are obtained only with the addition of eggs. If you don't have them, consider this recipe. First you need to prepare all the ingredients for the dough.
Take a container in which you will mix and beat the ingredients. Mix kefir with granulated sugar, butter and salt in this bowl, beat thoroughly.
To make the pancakes really fluffy, you need to sift the flour 5 times. Then it is introduced in small parts, mixed with soda. At the same time, all components are whipped.
The amount of flour indicated in the recipe is approximate. You can increase or decrease it to get a thicker consistency. It should fall slowly from the spoon and not run off like water.
Break up the ingredients to eliminate any lumps. Start frying by heating a frying pan with oil. Drop the dough by the tablespoon and fry in a hot frying pan for 2 minutes.
Then turn the pancakes over and simmer over medium heat for another 1.5-2 minutes. Place on a plate lined with paper napkins.

Curd pancakes

cottage cheese - 240 gr.
kefir - 460 ml.
egg - 2 pcs.
baking powder - 15 gr.
sugar - 60 gr.
flour - 750 gr.
vegetable oil - for frying

Mix kefir and baking powder in a cup. If a violent reaction is not observed, add a little more bulk mixture and a small amount of baking soda. At the same time, separate the yolks from the whites and add a pinch of salt to the latter.
Beat the whites until a thick foam forms. For convenience, use a mixer. Combine the yolks with granulated sugar and mix thoroughly until white and homogeneous. Combine the last mixture with cottage cheese. Add kefir to the same mixture.
Knead the mixture and gradually add flour. The result should be a thick dough. At the end, start adding the protein mixture. Next, you can start frying the curd pancakes. Don't forget to use vegetable oil.
Heat the frying pan with the sunflower product, scoop out the dough with a large spoon and send it to fry. Turn pancakes regularly. The flour product will turn out quite fluffy and aromatic. Pancakes go great with jam.

flour - 200 gr.
granulated sugar - 40 gr.
kefir - 250 ml.
zucchini - 1 pc.
soda - 5 gr.
salt - 6 gr.
eggs - 2 pcs.
vegetable oil - in fact

To prepare the raw materials, use a bowl of a suitable size. Combine soda and chicken eggs in a container, stir thoroughly.
Wash the zucchini and remove the skin and seeds. Grind the vegetable on a coarse grater. Add the finished mixture to the egg mixture. Mix the ingredients thoroughly.
Gradually add flour and remaining ingredients. Knead the products until a homogeneous mixture is formed. Next, you can start frying the pancakes.

Apple fritters

kefir - 0.5 l.
egg - 3 pcs.
sour apples - 2 pcs.
ground cinnamon - 4 gr.
salt - 3 gr.
baking powder - 6 gr.
flour - 320 gr.
vegetable oil - 95 ml.
granulated sugar - 110 gr.

Use a suitable size cup and grind the eggs with granulated sugar in it. After this, stir in kefir. The result should be a homogeneous mass.
Keep stirring and gradually add baking powder with sifted flour. The composition should not contain lumps.
Wash the apples, peel and core them. Chop the pulp into small slices. Add the fruit to the dough and mix thoroughly.
Add cinnamon powder. Heat the oil in a frying pan and proceed to direct frying. It is recommended to carry out the procedure over medium heat.

Pumpkin pancakes

pumpkin pulp - 240 gr.
kefir - 230 ml.
egg - 1 pc.
flour - 140 gr.
salt - to taste
vegetable oil - for frying

Before you start making pancakes, you need to prepare the pumpkin. Remove the peel and seeds, leaving only the pulp. Grind the raw materials on a coarse grater.
Combine pumpkin with egg, salt and kefir. At the very end, add flour and stir. No lumps should form in the mass.
Heat a frying pan with vegetable oil and begin the frying process. Turn the pancakes over after one side is golden brown.

Pancakes are prepared quite simply. If you haven't tried to fry such a delicacy before, it's worth a try. Delight your household with unique recipes. Pancakes can be prepared with different products, show your imagination and add something new to the recipe. The delicacy goes well with sauces and fruit jams. Pancakes are equally delicious hot or cold.

Video: the simplest recipe for fluffy kefir pancakes

Thanks to the Great and All-Knowing Internet, I finally found a recipe for fluffy kefir pancakes. It may seem strange, but I, an experienced housewife, still could not make friends with pancakes. The yeast ones turn out great, and the kefir pancakes are not that bad, but not the same as my mother’s. And that’s exactly what I wanted.

Mom doesn’t have a recipe as such; as she says, she always makes it “by eye.” I tried to tame this one “by eye”, but no. I tried other recipes, delicious, but not the same. I’ve already accepted that it means only mom will have “pancakes like mom’s.”

And finally I came across a recipe that interested me, I decided to try it again without hope of success, and suddenly it happened.

Lush kefir pancakes - recipe with photos

Ingredients:

kefir - 0.5 l. (I had 1%, but I think anyone can)
egg - 1 pc.
salt - 0.3 tsp.
sugar - 2 tbsp. l.
soda - 1 tsp.
flour - 2.5 cups

How to make fluffy pancakes with kefir:

Heat the kefir until it is hot. But to prevent it from curdling, I constantly stirred it with a whisk while it was heating up.
Remove hot kefir from heat, add salt, sugar, egg and whisk everything thoroughly.
Gradually add flour and mix. The dough should have the consistency of fairly thick sour cream. It took me 2.5 cups of flour.
The final touch in preparing the dough for delicious kefir pancakes is to add soda, but not all at once, but gradually, stirring thoroughly each time. I divided the soda into three doses. Leave the dough for 15 minutes so that all the ingredients become friends.
We bake kefir pancakes in a heated frying pan, after pouring vegetable oil into it.

This is the pile of fluffy pancakes I got. Our grandson was visiting us and he said they were delicious. While I was only a mother, there was no recipe for this, so now these pancakes will be “like grandma’s.”

You can add raisins, apples and other additives to the pancake dough. In the video, watch an interesting recipe for kefir pancakes with cottage cheese and rye flour.