Perhaps you also had situations when the purchased kefir turned out to be so sour that it was impossible to drink it. I solved the problem simply: I didn’t pour it, but I prepared pancakes on sour kefir, a whole mountain of baked goods, and ate everything in one sitting. The pancakes are excellent! They have a kind of characteristic sourness, they always turn out lace, in the hole, as in the photo. Since that time, there is no question for me whether it is possible to make pancakes from soured kefir - I quickly shake the dough and after half an hour a stack of rosy pancakes flaunts on the table. My step by step recipe is the best proof of this!

Ingredients:

To prepare delicious thin pancakes with sour kefir you will need:

• kefir 2.5% fat - 2 cups;
• sugar - 3 tbsp. l .;
• egg - 2 pcs;
• salt - 0.5 tsp;
• wheat flour - 200 g;
• refined sunflower oil - 3 tbsp. l;
• soda - 1 tsp. without a hill;
• table vinegar - 1 tbsp. l

How to cook pancakes with sour kefir. Recipe

For beating eggs I take a not very deep, wide bowl. Pour salt, sugar and beat eggs one at a time - it’s more convenient for me to beat to a lush foam mass.

Kefir is poured into a saucepan, put on minimal heat and slightly warmed up. You can do without heating, but in warm gluten flour swells faster, the consistency is easy to immediately make what you need. The dough does not need to be bred or add more flour to it.

Tip.   When heating kefir, stir it with a spoon, prying it off the bottom and driving it away from the hot walls of the dishes. Make sure that you do not curl up, warm for two minutes on a very low fire to a barely warm state.

With a whisk I mix warm kefir and beaten eggs, dissolve sugar and salt.

I measure the flour immediately as needed, sift it into another bowl, in which the dough will be kneaded. Sift flour is necessary: \u200b\u200byou remove impurities and litter, at the same time saturate it with oxygen. Sifted flour dough will be easier to stir and more magnificent.

I pour the kefir mixture into the flour, in parts, stirring with a whisk. Lumps with this sequence are excluded - the dough for pancakes made from acid kefir will immediately turn out to be smooth, uniform.

Add sunflower oil, stir with dough. Beat it well so that there are no oily stains near the walls.

I extinguish soda with vinegar to remove a specific soda flavor. But if it does not bother you, pour dry powder into flour and then pour kefir.

This is how the dough looks after adding slaked soda: it contains a lot of bubbles, airy, lush. It is freely poured from a spoon, but not quite liquid. If you like thin pancakes, this density is perfect. If you want to cook lush pancakes from sour kefir, then you need to add flour.

I leave the dough for ten minutes to insist, relax. I cook everything for pancakes to serve hot - I get honey, condensed milk, my favorite jam or sour cream. I make black tea.

I grease the frying pan with a piece of bacon, hooking it onto a fork. I walk along the bottom of a hot pan, scoop out the dough with a ladle, pour it out and quickly scroll, tilt it in different directions to disperse in a thin layer. I put on the fire a little stronger than average. After a minute and a half, the pancake will become perforated, the top will dry out, the bottom will brown. It's time to flip.

I don’t use a spatula. I separate the pancake from the bottom and the walls with a wooden skewer. Then I lift one side with my hands, quickly turn it over. The dough is excellent, pancakes on sour kefir are elastic, thin, lace, easily turn over and bake quickly. The second side will brown faster, in a minute it will turn golden. I throw the pancake onto the plate, pour the next one.

So that the edges do not dry out, and the pancakes do not cool, I cover with a large bowl. You can grease each with butter or just the edges - they will be even more tender.

Well, that's it! Ruddy, lace pancakes in sour milk I serve to the table hot, with sour cream. And who loves sweet sauces - I suggest jam, condensed milk, grated berries with sugar. Cook with pleasure, eat with appetite, share impressions about the recipe! Your Plyushkin.

Kefir pancakes are very tender and delicious. In our recipe you can use both fresh and sour kefir. If you have a little expired kefir left and you don’t know what to do with it, then you should know that sour kefir is perfect for baking. Pancakes, pancakes, pies - that’s what you can cook on the basis of expired kefir. But of course it is important that kefir is not completely spoiled. Smell it and look at the date, if the delay is no more than a week and the smell does not cause disgust, it means that it is not worth drinking, but you can make something tasty from it.

I offer you a very good and successful recipe for thin pancakes with sour kefir. We will cook them using boiling water and a small amount of soda, they will turn out very thin, the dough will be elastic. Such pancakes can be served with sour cream, honey, chocolate, condensed milk, jam or with other goodies. Also, these pancakes are suitable for wrapping different fillings in them. The filling for such pancakes, you can take not only sweet. For the filling, cottage cheese, minced meat, and many other options are suitable. Keep your recipe and cook for your loved ones!

How to cook thin pancakes with expired kefir

To prepare thin kefir pancakes, we need a deep bowl. Drive an egg into a bowl, add salt and sugar. Beat the egg with sugar with a mixer until smooth. Beat for two to three minutes.

Add the expired kefir to the whipped mass, and mix. I take kefir 2.5% fat, you can take the one that you have in the refrigerator.

Then pour the flour and mix back. If desired, flour can be sifted.

Add soda to boiling water and mix. After that, pour boiling water into the dough and mix back. You can mix with a mixer or a regular whisk, it is important to achieve a uniform consistency.

Add vegetable oil to the dough and mix well. Instead of sunflower oil, you can add olive oil.

The dough turns out like liquid sour cream. There should be no lumps in the test. If there are lumps, then break them with a whisk. It is better to set the dough for 15-20 minutes, then the stickiness will increase and the dough will become more obedient when baking pancakes.

Fry pancakes in a preheated pan, without vegetable oil. The pan should be pancake, or with a non-stick coating so that the pancakes do not tear and easily turn over.

Pancakes are fried over medium heat, on both sides until cooked. Serve aromatic and delicious pancakes to the table!

Many housewives use milk for cooking pancakes as the main ingredient. But pancakes on sour kefir turn out the same appetizing and tasty. The main thing is to know a good recipe, and then your loved ones will be happy!

Cooking method

The most important point in making the dough is the well-sifted flour. In the process of sifting through a fine sieve, the flour is saturated with oxygen, and pancakes are more “airy”.

Pour the sour kefir into a deep container and add the chicken eggs. Beat the mixture thoroughly with a whisk.

Add sugar, vanillin and 1 tablespoon of sunflower oil. Salt and mix.

The dough is ready, you can start baking.

We bake pancakes in a very hot pan. Use a ladle to pour a portion of dough for 1 pancake into the pan, tilt the pan, achieving uniform spreading of the dough over the entire surface.

Bake pancake until golden crust appears.

Pancakes with sour kefir are good with sweet jam, jam or honey.

Enjoy your meal!

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Ingredients:

• sour kefir - 1/2 liter
• chicken egg - 2 pcs.
• wheat flour - 1 cup
• vegetable oil - 2 tablespoons
• sugar - 3 tablespoons
• vanillin - 1/2 teaspoon
• salt to taste

Sour are obtained no worse than normal. It is only necessary to make the mixture correctly.

Easiest

If a package of kefir for a long time was delayed in the refrigerator, do not immediately throw it away. Nothing should be lost, especially products.

To verify this, you can try making pancakes on sour kefir. To do this, you will need the following products: a half-liter package of old kefir, two raw eggs, a glass of flour, 50 grams of sugar, 6 grams of baking soda, a pinch of salt and a little vegetable oil.

Cooking such a dish is not difficult. It is only necessary:

1. In a spacious container, combine kefir, salt, sugar and mix well.
2. Beat raw eggs in a separate bowl, and then add them to the overall mixture.
3. Sift flour and pour soda to it.
4. Combine the products and beat thoroughly with a mixer or a regular whisk. The dough should resemble liquid sour cream. If it turns out a little thicker, then it is better to add a little water.
5. Pancakes made with sour kefir are baked in the same way as ordinary pancakes. To do this, you only need a well-heated frying pan, coated with oil.

Pancakes are thin and very fragrant. They are good to eat with honey or any jam.

How to do it better?

In order for the pancakes on sour kefir to turn out tasty and mouth-watering, certain rules must be observed. The stage of fermentation of the milk component does not play a special role here. The main thing is to prepare the dough correctly. The secrets are very simple:

1. It must be remembered that the use of a fermented milk product makes the dough more liquid, and, therefore, the pancakes will turn out thin.

2. Peroxide kefir contributes to more gas formation, and this, in turn, leads to the appearance of the desired holes on the finished product.

3. Do not forget about soda. Its presence causes additional fermentation and the appearance of carbon dioxide. This is another reason why the same bubbles appear in the test.

4. Even if the consistency of the dough seems normal, a little water will not hurt him. This will guarantee that the pancakes will be as thin as possible.

And when the dough is ready, all attention goes to the baking process. At this stage of the process, the main factor is the pan. It should be clean, without scratches and preferably with a non-stick coating. In addition, it must be remembered that baking should be carried out only after its strong heating.

There is another way by which you can make pancakes on sour kefir. The recipe in this case will be slightly different. Foods in the following quantities will be required: a glass of kefir - the same amount of milk, 75 grams of sugar, 1 egg, ½ teaspoon of salt and soda, a glass of flour and vegetable oil.

Cooking process:

1. Kefir is slightly heated, and then add to it half of the soda that is prepared for kneading. After thorough mixing, you can add the remaining amount and end the process.
2. Add the egg to kefir. It is better to get it out of the refrigerator in advance so that it can warm up a little.
3. Now you need to fill in flour, sugar, salt and finish mixing.
4. Separately bring the milk to a boil and add it to the total mass. This stage can be considered the last. Now the dough is ready for baking.
5. Grease the pan with vegetable oil and heat well.
6. Then pour a little dough on it and cover.
7. After a couple of minutes, the pancake is turned over, but the pan no longer needs to be covered.

The result is a surprisingly thick and tasty pancake. You can eat it with anything. Everything is suitable here: butter, sour cream, jam or just hot tea.

Exactly according to plan

Beginning housewives may not yet know how to cook pancakes with sour kefir. A recipe with a photo in this case will help to make everything right.

You can try the following ratio of components: ½ liter of kefir, one and a half to two cups of wheat flour, 4 eggs, a teaspoon of baking powder, 50 grams of sugar and 15 grams of vegetable oil.

The sequence of steps is as follows:

1. Kefir pour into a spacious bowl.
2. Gradually, in small parts, add flour to it, slowly mixing.
3. Add eggs and continue kneading.
4. Enter the remaining components without interrupting the process. The last oil to be injected.
5. Now it remains only to methodically, one by one, fry the pancakes on both sides.

The resulting product can be verified with photos. If everything was done correctly, then there will be thin pancakes on the plate, completely covered with small holes. Otherwise, the learning process should be repeated, but more carefully.

In this recipe, we will talk about cooking lush and delicious pancakes from sour kefir.

If kefir is sour, it is not necessary to throw it away, because with it you can cook excellent pancakes. Such pancakes from sour kefir are very lush and mouth-watering, tender and soft.

Kefir should be sour, but not spoiled. A rancid smell speaks of corruption.

Sour Kefir Pancake Recipe

Photo: fotorecept.com

500 ml kefir sour

1.5-2 cups flour

2 tbsp Sahara

1 tbsp vegetable oil

1 tsp baking powder for dough

How to cook lush pancakes on sour kefir:

Pour kefir into a large bowl, gradually adding the sifted flour, beat with a mixer at a low speed (you can use a whisk), the consistency of the dough should turn out as sour cream with a fat content of 10-15%.

Photo: fotorecept.com

Beat the eggs in the dough, continuing to beat, add sugar, without stopping beating, pour salt, baking powder, mix.

Pour vegetable oil into the dough, beat again.

Oil the pan, pour the dough with a ladle and fry the pancakes in the usual way on both sides.

Photo: fotorecept.com

Photo: fotorecept.com

Enjoy your meal!

You can also use fermented baked milk or natural yogurt to make pancakes according to this recipe.

Have you ever made pancakes from sour kefir, friends? Share your recipe for such pancakes in the comments.

Sour kefir pancakes video recipe

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Pancake pancake - a rosy barrel, on kefir mixed in butter, fried! Tales, ditties, folk festivals and family holidays are dedicated to him in Russia.

Good food - Russian pancakes! Golden and aromatic, they are easy to prepare and can make up a whole menu: salty and dessert, lush and thin, hearty and diet, kefir or milk, yeast or custard. They love and cook pancakes in every home - they bring comfort, decorate the table, feed the whole family and never bother. After all, you can wrap in pancakes almost everything with which the refrigerator and imagination are rich. And yet, pancakes can’t just be eaten, they must be “tasted”, as our ancestors did: with “seasoning” or filling, with melted butter or sour cream, with jam or honey.

In many ways, the taste of pancakes determines the dough on which they are mixed. In addition to popular fermented milk products, pancakes are prepared on beer, soda or orange juice. And yet, many experienced housewives prefer kefir. Such pancakes are lighter, airier and laced. But the "trick" of kefir is that, if desired, pancakes can be baked and thin, like paper. It is enough to dilute kefir with water or whey, and the pancake will turn out elegant, but pleasant sourness will prevail in its taste, favorably distinguishing kefir pancakes from all others.

TOP 10 recipes for kefir pancakes

Recipe 1. Thin kefir pancakes

For 5 servings: 400 ml of kefir, 3 eggs, half a teaspoon of soda and coarse salt, a tablespoon of granulated sugar, 2 tbsp. tablespoons of sunflower oil, 120-150 g of flour, 100 ml of water.

1. Mix salt, sweet sand and soda with each other and pour into eggs mixed with a whisk.
  2. Continuing to stir, pour out the sifted flour. Beat the mass lightly, achieving uniformity. The dough can take more flour than suggested in the recipe - you should be guided by the consistency.
  3. When all the lumps are mixed in the dough, add kefir diluted with water.
  4. The dough should come out with a smooth, uniform texture. After kneading, give it 20 minutes to stand.
  5. Heat the pan and grease with oil. The very first to fry in an oil pan. All that follows is enough butter added to the dough.
  6. Pour a portion of dough into the center with a ladle. Spreading the dough evenly over the surface will help with the slight tilt of the pan.
7. Put pancakes on a wide plate, apply butter to each.

If the pancakes are not thin enough, you can pour a little more water into the dough.

Recipe 2. Pancakes - “lace” with caramelized apples

For 4 servings: 1.5 cups of low-fat kefir, 3 eggs, a large spoon of sugar, 1.5 cups of flour, ¼ teaspoon of salt (without a top), 1/3 teaspoon of soda, 2 tbsp. tablespoons vegetable oil, a glass of boiling water, 3 apples, 50 g butter, 2-3 tbsp. tablespoons of brown sugar, 1 tbsp. a spoonful of sugar (vanilla), dried fruits, 2-3 tbsp. tablespoons of brown sugar.

1. Prepare fruits for the filling: peel the apples, cut the seed box; steamed dried plums and dried apricots with boiling water, rinse and dry.
  2. Cut the fruits in the form of straws, transfer to a deep roasting pan with butter, pour brown sugar. Slightly fry the fruit straws, gently stirring. Slicing should retain its shape as much as possible, but have time to soak in sweet syrup.
  3. Combine the flour with a spoonful of vanilla sugar and a handful of salt, soda.
  4. Pour kefir to the eggs, stir, combining the products, and pour into a dry flour mixture. Mix both consistencies with a mixer. The dough should be relatively thick.
  5. Without stopping beating, pour boiling water into the dough, followed by vegetable oil. If the dough is still too dense, add another 50-100 ml of boiling water.
  6. Bake pancakes in a thick-walled pan. Grease the hot surface for the first time with oil, pour a thin layer of a portion of the dough. During the roasting process, the air bubbles that formed in the dough will create “openwork patterns” of holes.
  7. Put rosy pancakes with holes on a dish. You can wrap caramel fruits in each one, or you can simply pour randomly folded pancakes with caramel syrup with pieces of fruit.

Recipe 3. Lush (thick) kefir pancakes

For 6 pancakes: 3 eggs, 500 ml of kefir (fat), 3 tbsp. tablespoons of sugar, 0.5 teaspoons of salt / soda, 1 tbsp. a spoonful of sunflower oil, 2.5 cups flour.
  1. Lightly heat the kefir and mix with eggs, soda, granulated sugar and salt.
  2. Pour the mixture into the mixing bowl and mix until smooth. Add oil and mix again.
  3. Saturate the flour with oxygen through sieving and pour in portions into the dough with continuous stirring. The density of the dough should be similar to the density of sour cream.
4. Lush pancakes are best prepared in a skillet with a small circle. Pour oil on the heated surface of the pan. When it is hot, pour the sixth of the dough. Slowly distribute the mass in a frying pan in a circular motion, cover with a lid.
  5. A sign indicating the need to turn the pancake are drying edges. After half a minute, when the cake is lightly browned, put the pancake on a plate.

Recipe 4. Custard pancakes on kefir

For 4 servings: 250 ml of kefir (2.5%), 1.5 cups flour, 2 eggs, 1.5 tbsp. tablespoons of sugar, 0.5 teaspoons of salt, 1 teaspoon of soda, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. tablespoon of vinegar from apples (5%), a glass of boiling water.

1. Sprinkle eggs with sugar, stir with a whisk until a light froth. The amount of sugar is determined by the filling - salty or sweet. Subject to the proportions of the recipe, the pancakes will be universal for any filling.
  2. Pour kefir into the egg mass, add salt and oil. Beat the ingredients thoroughly, the oil should combine well with the rest of the products.
  3. In the mixing process, add a little more than a glass of flour (previously sifted). The density of the mass - like a pancake. The degree of density is determined by tightly held traces, after holding a spoon. If curls do not form, add more flour.
  5. Pour soda with vinegar, pour the resulting foam into the dough, stir. Leave to stand for five minutes.
  6. While waiting for the dough - boil water. Pour boiling water slowly into the dough, combine the liquid with a whisk. The dough will become more liquid, the surface will be covered with small bubbles.
  7. Heat the pan, grease with oil and add a portion of the dough. Shake the pan in a circle, spreading the dough thinly over the surface.
  8. Fry the upper and lower sides of the pancake over moderate heat. Turn over when the wet surface becomes perforated and the batter seizes. If the pancakes are planned with a filling, the second side is not necessary to fry.
  9. Ready-made “rosy suns” to pile up on a plate. After each new pancake, cover the stack with a plate so that the pancakes do not cool quickly and the edges do not dry out.

Recipe 5. Lush, sweet pancakes with kefir

For 3 servings: 0.75 liters of kefir, 6 eggs, 15 tbsp. tablespoons flour, 50 g (per dough) + 150 g butter (for lubrication), 2 tbsp. tablespoons of vegetable oil, 6 tbsp. tablespoons of sugar, 0.5 tsp of soda, salt.

1. Knead the egg mass (eggs, sugar and salt) using a mixer.
  2. Pour kefir into a homogeneous mixture and immediately add flour. Beat all the ingredients until the texture of the dough becomes smooth.
3. Pour a portion of vegetable oil into a small stewpan and put 50 g of butter. Put the mixture of oils for half a minute on the fire, when the butter has completely melted, add soda. The oil mixture hiss, and foam forms on the surface.
  4. Pour frothy oil into the pancake dough, mix and start baking.
  5. Pour the dough onto a hot dry frying pan, when the edges are gilded and covered with holes, the pancake can be turned over.
  6. Move the lush pancake onto a plate, grease with oil and crush with sugar.

Recipe 6. Kefir pancakes without eggs with a citrus-honey spread

For 5 servings: 200-300 ml of kefir, 2 tbsp. tablespoons of sugar, ½ teaspoon of soda, 2 cups flour, salt, sunflower oil.
  For spreading: 2 oranges and a lemon with a thin skin, 200 g of flower honey, salt.

1. Kefir a little warm.
  2. Pour warm liquid into a deepened bowl and add soda, stir.
  3. Pour sugar, salt and stir again.
  4. Add flour in stages, in small portions. Knead until a thick mass is formed. To make lumps disappear quickly in the test, you can use a mixer. Add oil at the end of the batch.
  5. Pour the dough into a hot, greased skillet with a thin layer. As soon as the border begins to brown, turn the pancake over and brown on the other side.

Prepare the spread:

1. Pour citrus fruits washed with a brush with cold water, crush with salt and press down with a weight so that they do not float.
  2. Boil over low heat, reduce temperature, boil for 15 minutes.
  3. Cool lemons and oranges. Cut into circles, and then into small segments. Grind the fruit carefully to preserve the juice as much as possible. If nevertheless a lot of juice will be allocated, collect it and pour it into honey.
  4. Heat the honey to a liquid state, pour pieces of citrus fruit. Cook, stirring occasionally, 15 minutes.
  5. Cool the orange-lemon mixture and serve as a spread or mincemeat for pancakes.

Recipe 7. Yeast pancakes on kefir

For 4 servings: 250 g of kefir, 100 ml of boiling water, 2 eggs, 50 ml of vegetable oil, a couple of Art. tablespoons of sugar, 1 teaspoon of yeast (dry) ¼ teaspoon of salt, 150 g of flour.

1. On a quiet fire or in a microwave oven, heat kefir to 30-35 ° C.
  2. Pour yeast, salt and granulated sugar into half a serving of flour. Sift the dry mixture, saturating with air.
  3. Kefir mix in flour with a whisk, creating a homogeneous consistency.
  4. Cover the pancake yeast dough and set aside for half an hour in 30-35-degree heat.
5. Beat eggs (room temperature) with a whisk. Continuing to knead, sift the remaining flour, combine the components.
  6. Pour pancake dough into egg dough. Mixing consistency, add boiling water. Cover the dishes and place in the heat again. Do not disturb for another 20 minutes.
  7. Heat the pan with oil. Pour oil into the yeast dough, mix everything again and scoop it with a ladle, pour to the bottom of the pan.
  8. Each side of the pancake is allowed to brown (about a minute).
  9. Form pancakes on a plate in a stack. After each cover, cover so that the pancakes do not dry out and stay warm longer.

Recipe 8. Pancakes on kefir-curd dough

For 5 servings: 50 g of vegetable oil, two glasses of flour, half a teaspoon of soda, 100 g of medium-fat cottage cheese, 2 eggs, 1 liter of kefir, 100 ml of boiling water, 3-4 tbsp. tablespoons of sugar, salt.

1. Cottage cheese is passed through a sieve with small holes (but you can not grind it so that it felt in pancakes). Put eggs in the curd mass and add sugar. Pour heated kefir into a homogeneous mixture.
  2. Combine the flour with soda, sift (you can put vanilla to taste).
  3. Add dry ingredients in portions to the liquid base. Stir, add oil (vegetable) at the end.
  4. At the last stage of kneading with a thin stream, add cool boiled water. Knead the dough quickly and thoroughly. After boiling water, it’s better to knead the pancake mass for a while, so that the dough gets more air, and the pancakes turn out porous and openwork. Insist the finished dough warm under a napkin for 30 minutes.
  5. Fry the pancakes on the cottage cheese dough in a cast iron, hot pan (both sides).
  6. Pancakes can be flavored with sweet watering, and you can form envelopes with filling from them.

Recipe 9. Kefir pancakes with green seasoning (boiling water)

For 4 servings: 50 g butter, 1.5 cups kefir, a glass of boiling water, 200 g flour, 2 eggs, 2 tbsp. tablespoons of vegetable oil, 2 teaspoons of sugar, soda, salt, herbs (onion feathers, parsley, dill, etc.)

1. Shake the eggs slightly with a whisk. Pour kefir into the container, sprinkle with salt and sugar. Stir until the components are combined.
  2. Cover the egg-kefir mass with flour. Combine all products in a smooth dough.
  3. Throw a pinch of soda into boiling water, dissolve it well in water and quickly pour into pancake dough.
  4. Liquid butter, along with vegetable, add to the dough, mix the mass. Give the dough some time for the soda to work.
  5. Cut the greens in neat slices.
6. Pour a portion of the dough onto the hot surface of the pan, and until it is seized on top, pour the greens.
  7. Turn the pancake on the back side and brown, making sure that the greens do not burn.

Recipe 10. Original dessert pancakes according to the recipe of Marina Tsvetaeva

The famous Russian poetess had her own recipe for pancakes. It loved to cook them for the inhabitants of the Koktebel dacha of the poet Maximilian Voloshin. These were special pancakes with a caramel crust, due to which they acquired an original taste. And the secret of pancakes is in dessert wine. Tsvetaeva always added it to pancake dough.

For 6 servings: 2 tbsp. tablespoons of granulated sugar, 2 cups flour, 1.2-1.5 liters of kefir (whey), 200 ml of white sweet wine, egg, salt, yeast, soda, 2 tbsp. tablespoons vegetable oil, 100 g butter.
  For the filling: 100 g of walnuts, 100 g of almond nuts, 100 g of sweet fresh berries, 200 g of lush cream, 2 tbsp. tablespoons of sugar.

1. Dissolve sugar, salt, and soda in heated kefir. Add the egg and carefully combine the products.
  2. Pour wine, a large spoonful of oil into the mixture and add the yeast. Stir the mass until the heterogeneity is eliminated with a whisk or mixer at a quiet speed. The dough should turn out a little thick, so if necessary, add more flour.
  3. On a pancake or cast-iron skillet, fry pancakes on one side only until a delicious “blush”.
  4. Process each hot pancake with butter.
  5. In a meat grinder or in a blender, chop nuts into large crumbs, add berries. Pour sugar into the nut and berry mass and put whipped cream.
  6. Wrap the filling in pancakes, serve chilled, with semisweet wine.

Pancakes - a simple dish. But in order for kefir pancakes to turn out to be especially tasty, fragrant, and not “lumpy", you need to know some secrets:

1.   Pancakes on the kefir dough are obtained lush or thin. It all depends on the proportions and fat content of kefir. The fatter and thicker the kefir, the more porous and thicker the pancake. But if it is diluted with water, milk or whey, the pancake will turn out thin and tender.

2.   Lubricating the hot pan with a piece of raw potato or half an onion soaked in oil will help to avoid excessive fat content on ready-made pancakes. The onion is slightly baked and gives the pancakes a spicy taste.

3.   The first pancake will not become lumpy if the pan is well heated.

4.   If thin pancakes will be stuffed, then you can fry them only from below.

5.   Pancakes are served in several ways:

• put on a common plate with a large stack;
• fold four times on serving plates and pour with syrup, honey or sour cream;
• fill the pancakes with filling and fold them in a straw, envelope, bag.

Lush, rosy pancakes with butter and sour cream!  The history of the appearance of the dish “in the image and likeness of the Sun itself” is rooted in distant prehistoric times. During this period, making pancakes has become a special skill, close to art. But, armed with the best recipe and the desire to feed satisfying loved ones, you can prepare a primordially Russian culinary masterpiece and bring the whole family to this art.

Kefir pancakes - general principles of cooking

Many people prefer to cook pancakes on kefir, and not milk, because such pancakes are airy, delicate and very tasty.

The dough for pancakes on kefir should not be as liquid as for pancakes on milk. But to make the pancakes thin, a small amount of boiled water or even mineral water can be added to kefir. You can also cook custard pancakes on kefir - for this you should brew steep boiling water.

In kefir pancake dough, soda is often added. Soda reacts with the acid in kefir - eventually carbon dioxide is released. Thanks to this, the pancakes are especially porous and airy. For 1 liter of kefir, you need to take one or two teaspoons of soda. The main thing is not to overdo it, otherwise the pancakes will respond with soda. The amount of soda depends on the desired thickness and structure of the pancakes. Pancakes are fried like kefir, usually in vegetable oil.

The technique of making pancakes on kefir is not much different from baking pancakes according to other recipes. The finished dough is poured with a ladle or a ladle into a frying pan heated with oil and baked on both sides until golden brown. The edges should be moderately dry and well-fried.

You do not need to pour too much dough - the pancakes should be thin and of the same thickness. To evenly distribute the dough on the surface of the pan, rotate when rotating. The pan is always kept at a slight slope.

You can turn the pancake over with a special spatula or a long knife. In extreme cases, you can use a fork. Experienced culinary experts turn pancakes without any additional devices - they simply throw the pancake up, where it rolls itself up in the air.

Hot kefir pancakes are served with honey, jam, condensed milk, whipped cream or sour cream. Kefir pancakes go well with salty and sweet fillings. The cooled pancakes on kefir strongly adhere to each other, so the whole stack can be sent to be heated in the microwave. After this, the pancakes will again be well behind each other.

Kefir pancakes - preparation of products and utensils

Before you start cooking pancakes with kefir, you need to measure the right amount of flour, sugar, salt and soda. They surely sift the flour - this helps to saturate the dough with oxygen and make the pancakes more lush and airy.

You also need to melt the butter and slightly warm the kefir. If simple water is used in the recipe, it must be boiled. Eggs should be at room temperature, so they should be removed from the refrigerator in advance.

From the dishes you will need a cast-iron frying pan or a frying pan with a non-stick or Teflon coating. You can also use a special pan for baking pancakes, it is not necessary to lubricate it with oil. You also need to prepare a clean enameled bowl for the dough, a whisk, a glass to determine the amount of ingredients, a spatula, a scoop or ladle and a brush to lubricate the pan. Ready-made pancakes are spread on a wide flat dish, oiled with butter.

Recipes for pancakes on kefir:

Recipe 1: Pancakes with Kefir

Such pancakes on kefir are very soft and tasty. A treat is prepared from a minimum of ingredients and does not require a lot of time.

Ingredients Required:

• Kefir - 2.5-3 cups;
• Flour - 1.5-2 cups;
• Eggs - 2 pcs.;
• Sugar - 1 tbsp. l .;
• Half a teaspoon of salt.

Cooking method:

Break the eggs, separate the yolks from the proteins. Rub the yolks with sugar. Pour two glasses of kefir and mix until smooth. Gradually drive the flour, stirring continuously. Beat the whites with salt until lush. Then pour the remaining glass of kefir into the dough and add whipped proteins. We heat the pan, grease it with oil and start baking pancakes. Fry each side until golden brown.

Recipe 2: Pancakes on kefir “Thin”

You can put any filling into thin pancakes on kefir. You can also serve hot pancakes with honey, sour cream or jam. Such pancakes can be served for breakfast or to the festive table with delicious toppings.

Ingredients Required:

• Flour - 150 g;
• Kefir - 120 ml;
• Sugar - 80 g;
• Water - 75 ml;
• Butter - 50 g;
• Eggs - 3 pieces;
• A third of a teaspoon of salt.

Cooking method:

Sift flour, mix with salt and sugar. Mix water with kefir and gradually pour flour. Knead the dough, break the eggs into it. Beat the mixture with a whisk and pour the melted butter. Mix everything thoroughly.

We heat the pan with vegetable oil and start baking pancakes. Fry the pancakes on both sides until brown. If the pancakes are too thick, you can add more milk or boiled water.

Recipe 3: Pancakes with kefir “Custard”

Such kefir pancakes differ from previous recipes in the preparation technique. For the preparation of custard pancakes on kefir, the same ingredients are used, and also boiling water is added to the dough.

Ingredients Required:

• Kefir - 200 ml;
• 2.1 egg
• A glass of flour;
• Half a glass of boiling water;
• Sugar - 2 tbsp .;
• Vegetable oil - 15 ml;
• A quarter teaspoon of soda;
• A bit of salt.

Cooking method:

Sift the flour and mix with sugar and salt. Beat kefir with an egg. Pour the kefir-egg mixture into the flour. Beat with a whisk until smooth. Pour soda into boiling water. Then pour boiling water into the dough, mix everything and leave for 5 minutes. At the very end, pour in the vegetable oil and begin to fry the pancakes in a frying pan heated with vegetable oil. Too thick a dough you can pour a little water.

Recipe 4: Pancakes on kefir “Openwork”

Such pancakes on kefir are openwork, light and airy. For cooking, a standard set of products is used: flour, eggs, kefir, vegetable oil, sugar and salt with soda.

Ingredients Required:

1. 0.5 liters of kefir and milk;

2. Eggs - 3 pcs.;

3. About two glasses of flour;

4. Sugar - 1 tbsp. l .;

5. 30 ml of vegetable oil;

6. Half a teaspoon of soda;

7. Half a teaspoon of salt.

Cooking method:

Kefir and milk are slightly warmed. Eggs are heated at room temperature. Beat eggs, add soda to kefir. Then pour some warm milk. Mix everything thoroughly. Kefir is combined with eggs, add sugar and salt. Beat everything until smooth. Pour the flour gradually, stirring continuously. Then pour the remaining milk. Pour in vegetable oil. Bake in a heated, greased, frying pan on both sides.

Recipe 5: Pancakes with Kefir and Cognac

Kefir pancakes with cognac are tender and aromatic. Such a delicious treat can be safely offered to guests.

Ingredients Required:

• Kefir - 1 liter;
• Eggs - 2 pcs.;
• Sugar - 4 tbsp. l .;
• Half a teaspoon of salt;
• Vanillin - 1 pinch;
• Cognac - 6 tbsp. l .;
• A third of a teaspoon of soda;
• Flour - by eye.

Cooking method:

Drive eggs into kefir, add sugar and salt, mix everything thoroughly. Then add vanillin and soda. Pour in flour gradually. The consistency of the dough should be similar to liquid sour cream. Mix again, break the lumps. Then add cognac. Bake pancakes in a hot pan greased with butter or vegetable oil. Fry the pancakes until golden on each side.

Recipe 6: Pancakes on kefir "Fast" with red caviar

Such kefir pancakes are cooked quickly, but they turn out to be very tasty. The filling of red caviar turns ordinary pancakes into an original holiday treat.

Ingredients Required:

• 0.8 cups flour;
• Half a glass of cream;
• Half a glass of kefir;
• Half a teaspoon of soda;
• Lemon juice - 3 ml;
• 1 egg
• 1 tsp Sahara;
• Salt - a pinch;
• 30 ml of sunflower oil;
• A jar of red caviar;
• 50 g of butter.

Cooking method:

Whisk the protein with sugar. Then add the cream and yolk. We extinguish soda with lemon juice and add to the mixture. Pour kefir. Pour in flour and add salt. Stir everything until the consistency of sour cream. We heat the pan, grease it with vegetable oil and start baking pancakes.

We spread the ready-made pancakes in a stack on a plate greased with butter. Put a piece of butter on each pancake. Caviar can be placed in each pancake with a teaspoon or served in a separate bowl.

• So that there is no abundance of vegetable oil in the pan, you can take a small piece of gauze and smear it on the surface of the pan;

• Ready pancakes are stacked, and a piece of butter is placed on each pancake. The entire stack must be covered with a napkin or a towel - so the pancakes will breathe, but not cool;

• In the process of making pancakes on kefir, slaked soda is added to the dough before flour;

• Vegetable or ghee is always added last;

• It is recommended to dilute salt and sugar in a small amount of boiled water first, then strain the mixture through a sieve and only then add to the dough;

• To prepare pancakes, you need to use only fresh eggs, before putting them into the dough, it is recommended to beat them;

• The flour should be sieved immediately before making pancakes, and not in advance;

• Kefir pancakes have a neutral taste, so they can be stuffed with any filling: chicken with mushrooms, salted fish or caviar, cabbage, rice with eggs, eggs with garlic and mayonnaise, minced meat or cottage cheese with dried fruits.

I learned this recipe for thin kefir pancakes from my grandmother. Since childhood, I loved to come to her kitchen and watch her knead the dough on thin pancakes on kefir, pour it on a cast-iron frying pan and deftly turn over the golden pancakes. Now I often indulge my relatives with thin and delicate pancakes with a variety of fillings or just with strawberries and chocolate, as today. In a dough for sweet products, you can add a pinch of ground cinnamon or vanillin for flavor.

Ingredients:

• 500 ml kefir 1-2.5% fat;
• 5 tbsp. l flour;
• 3 eggs;
• 1 tbsp. l vegetable oil;
• 1 tbsp. l Sahara;
• 0.5 tsp soda;
• 0.5 tsp salt.

How to cook thin pancakes with kefir:

In the dishes with high sides we will beat three eggs. Add fine salt, granulated sugar and baking soda. With a whisk you need to beat the mixture so that the dry ingredients dissolve properly.

Pour into the resulting egg mass a part of kefir at room temperature, about one third of the total. Mix everything with a whisk.

Add the sifted flour to the dough. To make thin kefir pancakes tender, use high-quality flour of the highest grade.

We mix the dough with flour, achieving a homogeneous consistency.

Add the remaining fermented milk product to the mixture. So the dough will turn out tender, without lumps.

Last add refined vegetable oil. It will help make thin kefir pancakes elastic. Again, thoroughly mix all the ingredients with a whisk.

Let the dough rest for 15 minutes to insist.

At this time we will heat the pan. Lubricate its surface with a small amount of odorless vegetable oil. It is convenient to use a culinary silicone brush.

Gently pour a little dough into the hot pan. Rotating the pan, evenly distribute the dough on the surface.

Fry the pancake until golden brown. Then carefully flip it over, helping yourself with a spatula. Fry it over medium heat until cooked.

Then we put thin pancakes on kefir on a dry plate.

Bake all the pancakes. I got 16 pieces as a result.

In ready-made pancakes on kefir, you can wrap your favorite stuffing. We will serve sweet pancakes with liquid honey, jam, chocolate topping, and salted pancakes with sour cream.

Now you know how to fry thin pancakes with kefir. They turn out airy and especially gentle. How do you make pancakes? What are the most favorite toppings in your family? I will be waiting for your comments!

Even if you carefully measure the number of products, use the same recipe and follow the recommendations, anyway homemade pancakes  Each time they will differ in taste and thickness. There are a lot of factors influencing the final result. Flour of different quality, kefir of different fat content, different pans, and we make the fire weaker and stronger. But it’s impossible to spoil completely, because there is always the opportunity to correct the dough - add flour or liquid, sugar. They baked the first pancake (by the way, it doesn’t always turn out unsuccessful) - taste it, and while the pancake is baking, you will have the opportunity to observe how the dough behaves and make adjustments.

Thin kefir pancakes - recipe.

A glass of kefir (fat content 2.5%)

Wheat flour (plain, not pancake)

1-2 tbsp. l Sahara

A pinch of salt

Half a teaspoon of soda (extinguish vinegar)

Vegetable oil (refined) for frying pancakes

Beat eggs in a bowl with a pinch of salt and sugar. The amount of sugar that needs to be added to the dough depends on the further use of pancakes. If you make pancakes for stuffing, then put sugar 1 tbsp. l If the pancakes are filled with sweet (from cottage cheese or apples) or you cook them as an independent dish, then you can add more sugar.

Pour in warm kefir (room temperature). Stir until smooth.

We begin to add flour. Immediately pour a glass and immediately stir the dough with a whisk or mixer.

Now we look at the density of the test. To make the pancakes thin, the dough should be liquid, pour freely from a spoon. Add slaked soda. However, thin pancakes can be baked without the addition of soda, they will turn out more tender, soft. But not everyone loves wet pancakes, and besides, if you do not add soda, then the pancakes will turn out without holes.

Let the dough stand for 20 minutes and start baking pancakes. Before pouring the first ladle of dough into the pan, pour a couple of tablespoons of vegetable oil into the dough and stir. Warm the pan well, grease it with oil. Pick up a little dough (about half a ladle), pour into a pan. Shake it, twist it to the sides - the dough should disperse all over the bottom. Fry the pancake on one side.

Gently flip, fry the second side.

Ready thin pancakes  stack in a stack on a plate, and so that they do not cool, cover them with a bowl.