Sour kefir pancakes. Pancakes made with sour kefir

Pancakes made with sour kefir

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Sour kefir? Don't rush to throw it away! Plyushkin has an excellent recipe for this case - pancakes with sour kefir, they will turn out even fluffier and tastier than with fresh kefir. And all because the acid, when interacting with soda, raises the dough well, pancakes made with sour kefir will be fluffy, airy, with a pleasant sourness. You will love them right away, sour kefir pancakes will suit your taste! You can add fruits, berries, raisins, spices, cottage cheese and much more to them. The problem will be solved, and you will have a practical recipe for pancakes with sour kefir, which will come in handy more than once.

Ingredients

To bake pancakes from expired kefir we will need:

wheat flour – 280 g;
egg – 1 pc;
thick sour kefir – 1 glass;
granulated sugar - 2 tbsp. l;
salt - one third tsp;
soda – 0.5 tsp. + vinegar 1 tbsp. l;
Refined sunflower oil for frying.

How to cook pancakes with sour kefir

Beat the egg with a whisk or fork until the white and yolk combine. Pour into kefir, pre-heated to a warm temperature.

Advice. When heating kefir in the microwave, set the power to medium. On the stove, heat over low heat, stirring constantly to prevent it from overheating and curdling near the sides.

Add sugar and salt and shake. You can increase the amount of sugar; I make pancakes made with sour kefir almost unsweetened, so that they are tasty with any additives. For flavor, I recommend adding vanilla sugar, vanillin or cinnamon.

Sift the flour into the kefir mixture, adding in parts. The quantity may vary and depends on the fat content and thickness of kefir, the quality of the flour, its moisture content and other factors.

When stirring the homogeneous dough, we focus on its consistency: the thickness should be such that the whisk leaves noticeable marks, and they do not immediately disappear, but slowly tighten. Lush pancakes with sour kefir cannot be made from batter; the thicker the flour mixture, the better the pancakes will rise when frying.

We extinguish the soda by pouring table or apple cider vinegar into the powder.

After adding soda, the dough will not be so dense, it will be viscous, viscous, reminiscent of very thick sour cream.

Heat a frying pan with oil over medium heat. Place the flatbreads at a distance and fry until golden brown on the underside. The top will gradually become dull, bubbles will appear, and then holes - it’s time to turn it over.

Advice. For frying, use refined oil; unrefined oil will taste bitter.

I got used to turning the pancakes over with two forks: I put one under the bottom, and I hold the other on top so that it doesn’t slip off. I quickly turn it over and cook the second side. Pancakes made from sour kefir are fried quickly, for two to three minutes on each side. Having removed one batch, we lay out the next one.

The finished pancakes made with sour kefir will be golden brown and fluffy. To keep it warm, cover it with something, for example, an inverted bowl. If you didn’t calculate the oil correctly and the sour kefir pancakes turn out greasy and oily, put a napkin or paper towel on the plate to remove excess fat.

We take out sour cream from the refrigerator, honey, and jars of jam from the pantry. I most respect sour kefir pancakes with sour cream - I beat the sour cream with sugar with a fork and pour it over the pancakes. Good luck and delicious pancakes to you! Your Plyushkin.

To make kefir pancakes really fluffy, you need to fulfill two simple conditions - warm the kefir a little, and add soda to the dough last. Such pancakes will be fluffy not only in the pan, but also after cooling.

Ingredients:(for 2 servings)

1 glass of warm kefir (250 ml)
1 egg
180 g flour
1 tbsp. l. Sahara
1 tsp. without a slide of soda
1 pinch of salt

Another interesting observation - the more acidic the kefir, the tastier and fluffier the pancakes turn out.

Preparation:

Whisk the egg, sugar and salt.

Place the kefir in the glass in the microwave for 10-15 seconds to warm it up. You can simply place the glass in a bowl of hot water so that the kefir becomes warm. Add kefir to the egg and mix.

Add 180 g of flour. If you don’t have scales, this is about a glass of flour (250 ml capacity) equal to the edges, plus a full heaped tablespoon.

Stir and add 1 tsp. soda along with the edges, i.e. no slide. There is no need to extinguish the soda; it will be extinguished by kefir; the taste of soda is practically absent in the finished pancakes. But if kefir is not at all sour, you can add 0.5-1 tsp directly to the dough. apple cider vinegar or lemon juice.

Mix thoroughly again so that there are no lumps left. How thick the dough turns out can be seen in the picture below - it should not flow, but rather flow heavily from a spoon or whisk.

Set the plate with the dough aside and let it stand for 5-7 minutes so that the kefir and soda react. Small bubbles appear on the surface.

Heat a frying pan with vegetable oil and spoon out the dough. We take a little dough so that it does not drip from the spoon, wipe the excess on the edges of the bowl - the pancakes will turn out small, fluffy and exactly baked inside. The fire should be medium. Fry the pancakes on one side.

Using forks, turn the pancakes over and fry them on the other side. You can see how the pancakes immediately increase in volume and become fluffy.

You can serve fluffy kefir pancakes with sour cream, honey, condensed milk, or. The pancakes are very tasty both hot and cold, and after cooling they do not lose their fluffiness. If desired, you can add raisins or finely chopped apple to the pancakes, which is also delicious.

Many housewives want to know how to cook fluffy kefir pancakes and find out the best step-by-step recipe. After all, often instead of fluffy pancakes you get thin pancakes with a pronounced soda smell, and, you see, you don’t really want to eat those.

In fact, there is nothing difficult in preparing this delicious dessert and breakfast if you follow some rules and know the intricacies of their preparation. I think that every housewife has her own proven recipe for fluffy kefir pancakes. Exactly the same for me. After trying a lot of options, I settled on one simple and quick recipe. I think that such a simple and quick recipe for kefir pancakes, which will make them fluffy and airy, will appeal to many housewives, and all household members will appreciate them. These fluffy pancakes will be an excellent breakfast or snack during lunch or afternoon tea.

Before moving on to the recipe, I would like to say a few words about kefir. To make the pancakes fluffy, be sure to take full-fat kefir, with a fat content of 2.5%. It has long been proven that low-fat kefir will not rise as desired. It is also interesting that with old kefir, which has been in the refrigerator (provided the package is open) for about 2 days or more and has become correspondingly more sour, the pancakes turn out more fluffy.

While reviewing some recipes for fluffy kefir pancakes, I noticed that many recipes recommend heating the kefir in a water bath. To tell the truth, I have never tried to cook pancakes with hot kefir, but many in the reviews write that kefir tends to curdle during heat treatment, which is precisely why I did not dare to do so.

To get fluffy kefir pancakes, I recommend using not one egg, but two. Eggs will give the pancakes extra airiness. The quality of the dough, and therefore the finished pancakes, will also depend on the quality of the flour. Prepare kefir pancakes with premium flour and be sure to sift it through a sieve before adding it to the dough. If you wish, you can flavor the dough for kefir pancakes and enrich its taste not only with vanillin or vanilla sugar, but also add raisins, candied fruits, poppy seeds, dates, turmeric, cinnamon, nutmeg, depending on which of these products you like .

As for vegetable oil, for frying sweet pancakes with kefir, unlike vegetable pancakes, in particular zucchini pancakes, it is recommended to use strictly refined oil, since it does not have a pronounced odor.

Now let's see how to cook fluffy kefir pancakes - step-by-step recipe with photos.

Ingredients:

Kefir 2.5% fat – 1 glass,
Eggs – 2 pcs.,
Sugar – 3 tbsp. spoons,
Vanillin – 1 sachet,
Salt - a pinch
Wheat flour - one and a half cups,
Soda 0.5 teaspoon, or baking powder -1 teaspoon,
Sunflower oil

Lush pancakes with kefir - step-by-step recipe

Remove kefir from the refrigerator in advance. For the dough to rise well, it must be at room temperature. Pour it into a deep bowl in which it will be convenient to prepare the dough.

Pour sugar into a bowl with kefir. The amount of sugar in this recipe for kefir pancakes can be adjusted at your discretion. If you like sweets, you can increase the amount of granulated sugar, but most importantly, do not overdo it, as an overly sweet dough may not rise. Add a pinch of salt.

To get not only fluffy, but also aromatic, flavor the dough with a packet of vanillin or vanilla sugar.

Beat the eggs into the dough. Unlike kefir, eggs can be taken straight from the refrigerator.

Using a whisk or mixer, stir the dough for kefir pancakes until smooth.

Lush pancakes made with kefir. Photo

How to prepare a recipe for pancakes with sour kefir - a complete description of the preparation so that the dish turns out very tasty and original.

If there is stagnant kefir in the refrigerator, do not rush to throw it away immediately, because this product can be used to make fluffy and delicious pancakes! By quickly mixing simple ingredients and performing a few basic culinary steps, we will prepare a delicious dessert for the whole family.

Pancakes made from sour kefir are no different from regular ones - the expired fermented milk product does not spoil the taste of the dish at all! And many chefs even believe that pancakes turn out much better with sour kefir. Try cooking and judge the result yourself! We are sure that you will like pancakes made with sour kefir!

Ingredients:

sour kefir - 250 ml;
egg - 1 pc.;
sugar - 2 tbsp. spoons (or to taste);
vanilla sugar - 10 g;
salt - a pinch;
baking soda - ½ teaspoon;
flour - about 200 g;
vegetable oil - 4-5 tbsp. spoons

How to make pancakes with sour kefir

Whisk granulated sugar, the dosage of which can be easily varied, with a large egg. Throw in a pinch of salt and add vanilla sugar to enhance the taste. We work vigorously with a whisk, combining the white and yolk, as well as dissolving the sugar grains.
Pour in the sour kefir, having previously heated it in the microwave. The fermented milk product should be warm, but not hot!
Add sifted flour mixed with soda in parts.
Knead a viscous, moderately dense dough, reminiscent of sour cream. The dosage of flour can vary - a lot depends on its quality, as well as on the fat content of the kefir used, so we focus on the consistency of the flour mass. The thicker the dough, the higher our sour kefir pancakes will rise when frying.
Heat a frying pan with refined oil. Spoon the dough into flat cakes. Fry over moderate heat until golden brown on the bottom side.
Using a spatula, turn the cakes over to the other side. We are waiting for the “tan” to appear again. Next, we form the next batch and so on until the dough runs out.
If the pancakes are too oily, blot them with paper napkins. Serve with sour cream, jams or any other additives. For those with a sweet tooth, you can sprinkle the finished sour kefir pancakes with sifted sweet powder. Don't forget to complement the dessert with tea or other drinks.

Pancakes made from sour kefir are completely ready! Bon appetit!

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Popular recipes

Spoiled food does not always need to be thrown away; it is often possible to prepare excellent and very varied dishes from them. One example of such dishes is pancakes made with sour kefir; it is the expired fermented milk product that gives the baked goods a fluffy and piquant taste. Homemade pancakes with sour milk filled with fruit, aromatic honey or jam will pleasantly complement your tea party, making it unforgettable.

Flatbreads made with sour milk will turn out much tastier if you add pieces of fresh fruit to the dough. It can be any sour, sweet, or even very exotic-tasting fruit; it’s up to you to decide what exactly to add.

However, we would like to offer you a favorite and many-tested recipe for pancakes with banana filling. You can get a whole portion of this deliciousness in just an hour. And believe me, this delicacy will surely bring your whole family together at the dinner table.

Ingredients

Kefir (expired) - 250 ml (1 glass) + –
Soda - 1 tsp. + –
Sugar - 3 tbsp. + –
Salt - a pinch + –
Wheat flour - 12 tbsp. with a slide + –
Egg - 2 pcs. + –
Banana - 1 pc. + –

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How to cook pancakes

In a separate bowl, beat eggs, salt, sugar.
Add kefir to the egg mixture and mix everything thoroughly.
Pour the sifted flour into the kefir-egg mixture, add 1 tsp to it. soda and stir everything with a whisk. It is important that the dough turns into a homogeneous mass (without lumps) and the consistency becomes similar to thick sour cream. It is in the thickness of the dough that the secret of fluffy and tasty pancakes lies.
Cut the peeled banana into small pieces, then transfer the slices into the dough.
When the dough reaches the required consistency, leave it for 15-20 minutes at room temperature so that it settles and the gluten has time to swell.
Heat the frying pan in vegetable oil and place the sour kefir pancakes one by one on the hot bottom.
Bake the pancakes for 1-2 minutes under a closed lid, over moderate heat, until lightly browned. As soon as one side turns golden, turn the flatbreads over to the other side. We do this with the entire portion of pancakes.

You can eat newly baked pancakes from old kefir with sour cream, condensed milk, jam, jam or honey. We serve baked goods not only with hot drinks like tea or coffee, but also with all kinds of fruit juices, smoothies, jelly, compotes, etc.

Pancakes made with sour milk have several irreplaceable secrets to success. They lie in the subtleties of kneading the dough, in the correct ratio of the main ingredients, the temperature of kefir and many other nuances, without which the preparation of airy pancakes is impossible.

How to properly cook pancakes from sour milk

We make the dough for pancakes exclusively with warm kefir. Room temperature of sour milk is the best option for creating fluffy flatbreads. As for the degree of acidity, remember that the longer kefir sits in the refrigerator, the “older” it will become, which means that pancakes based on it will turn out better.
The secret of a good dough is its thickness. To achieve this, you need to add more flour. If you use 1 liter of sour milk to make pancakes, then 1-1.5 cups of flour will not be enough. Take at least 2 large glasses, but remember that the main thing is not to overdo it.
You need to mix the dough thoroughly, but not for long. If you beat the flour too vigorously, you won’t get fluffy pancakes.
When you use fruit to make pancakes, do not forget to take into account the degree of their sweetness. If the fruits themselves are quite sweet, then add minimal sugar, otherwise the dish will turn out too tart.

Every housewife, sooner or later, is faced with the fact that her arsenal of products does not contain the necessary ingredients at the most necessary moment. In order not to put off preparing the dish until later, simply replace the ingredients that are missing in the house with those that are available.

So, what can be replaced in the recipe for pancakes with sour milk.

Baking soda can be replaced with baking powder, with the exception of when honey is added to pancake batter. If there is honey, baking soda is required in the dough. In other cases, baking powder can be safely used.
The ideal proportion is considered to be no more than 10 g of powder per 400 g of flour.
Sugar in pancakes can be replaced with any sweet: jam, preserves, honey, chocolate (not bitter), condensed milk, yogurt, etc.
The filling can be not only all kinds of fruits, but also vegetables, berries, dried fruits, mushrooms, nuts, oatmeal, cottage cheese and much more.

Try making pancakes with sour kefir - and you will see how tasty and easy to prepare this dish is. Flatbreads made from spoiled kefir baked in a frying pan will undoubtedly become an excellent indicator of your culinary skills, the aroma of which will attract all household members.

Make pancakes from sour milk as often as possible, pamper yourself and your family with homemade delicacies.

Bon appetit!

Ingredients

To bake pancakes from expired kefir we will need:

wheat flour – 280 g;
egg – 1 pc;
thick sour kefir – 1 glass;
granulated sugar - 2 tbsp. l;
salt - one third tsp;
soda – 0.5 tsp. + vinegar 1 tbsp. l;
Refined sunflower oil for frying.

How to cook pancakes with sour kefir

Beat the egg with a whisk or fork until the white and yolk combine. Pour into kefir, pre-heated to a warm temperature.

Advice. When heating kefir in the microwave, set the power to medium. On the stove, heat over low heat, stirring constantly to prevent it from overheating and curdling near the sides.

Sift the flour into the kefir mixture, adding in parts. The quantity may vary and depends on the fat content and thickness of kefir, the quality of the flour, its moisture content and other factors.

We extinguish the soda by pouring table or apple cider vinegar into the powder.

After adding soda, the dough will not be so dense, it will be viscous, viscous, reminiscent of very thick sour cream.

Advice. For frying, use refined oil; unrefined oil will taste bitter.

Sour kefir is an excellent base for baking, for example, for pancakes. It’s not for nothing that experienced chefs are of the opinion that the more acidic the kefir, the better the dough rises and the more magnificent the baked goods will be. In the case of pancakes, this is true: pancakes made from sour kefir will be fluffy and appetizing. Take note of this recipe, and you will no longer have to reproach yourself for forgetfulness; the expired fermented milk product will find use in home baking.

Ingredients:

Sour kefir of any fat content – 1 glass;
eggs – 2 pcs;
wheat flour – 250 gr;
sugar – 2-3 tbsp. l;
salt -1/3 tsp;
soda – 1/3 tsp;
table vinegar 9% – 0.5 tbsp. l.
vegetable oil - how much will be needed for frying.

How to cook pancakes with sour kefir

Beat the eggs until bubbles and foam appear. You can immediately add sugar and salt, or add these additives along with the flour.

You need to heat sour kefir over barely noticeable heat, otherwise it will instantly separate and curdle. Pour the fermented milk product into a small saucepan or bowl and place on low heat. Stir continuously, pushing away from the walls. As soon as it warms up to room temperature, stop heating. Pour the heated kefir over the eggs. Whisk.

Sift the flour, adding it to the dough in parts. Its quantity may differ slightly and depends on the thickness of the kefir and on how you want to make pancakes from sour kefir - fluffy or more tender, soft. For low-fat or low-fat flour it will take approximately 230-250 grams; for thicker flour with 2-3% fat content, 200 grams is enough.

Add sugar and salt if you did not do so when beating the eggs. For sweet pancakes, you can add vanilla sugar or a little ground cinnamon.

Stir. At first you will get a rough, lumpy mass, but as you beat it it will become homogeneous and not so thick.

Having achieved a homogeneous, smooth consistency, add slaked soda to the dough. For a regular recipe you need more of it; pancakes made with sour kefir turn out fluffy with a minimal amount of added soda.

There is no need to make the dough very thick. The main thing is to achieve uniformity so that there are no lumps of dry flour. The consistency is approximately the same as homemade thick sour cream or condensed milk. Let it sit for 10 minutes.

Pour oil into the frying pan, completely covering the bottom by 1-1.5 cm. Heat over medium-high heat. Reduce the flame and reduce the heat to medium. Take the dough and place it in hot oil. To make sure how well it is heated, drop a couple of drops of dough and see if bubbles appear around it. If there are a lot of bubbles, the temperature is normal, you can fry the pancakes. If there are almost no bubbles, the heating is insufficient. Fry the pancakes for two to three minutes on one side until bubbles begin to burst on the surface.

Using a fork or spatula, carefully turn it over and brown the bottom. After you turn the pancakes over, they will rise and look like crumpets.

Place the hot pancakes on a paper towel and remove excess oil. The taste of pancakes made from sour kefir is even better than from a fresh product. They have a pleasant sourness, but there is no foreign aftertaste. You can serve them with any additions from condensed milk to melted butter or sour cream. Bon appetit!

Fluffy milk pancakes without yeast recipe

Sour milk, like kefir, works great with soda and their friendship does not require additional baking powder. A glass of sour milk or curdled milk can be transformed into a good portion of pancakes, combining only with flour and soda. Sometimes it happens that a glass of kefir is standing idle, everyone is turning their nose around it, or you bought a carton of milk, but it turned sour by the evening, and you don’t want to swear in the store, which means you need to find another use for it. This is where this simple recipe comes in handy. Let's quickly prepare fluffy pancakes with yogurt, and the step-by-step photos will help those who want to bake such a dish for the first time.

Ingredients:

250 ml of sour milk, otherwise called yogurt (you can use fermented baked milk or kefir);

300 g flour;

4 tbsp. spoons of sugar;

1 teaspoon of soda;

vegetable oil.

How to make pancakes with sour milk

To make the dough, mix flour with sugar and soda. Don’t put more than a spoonful of soda, the volumes will be enormous, but the bitterness of the dough will not allow you to eat them. Such pancakes will only be left to admire, but we also want to enjoy them, and therefore, we observe the measure.

Add sour milk or kefir, knead a slightly thick dough.

I’ve made pancakes with fermented baked milk more than once—they turn out wonderful, if not better than those made with kefir.

Heat the oil well, but bake by reducing the heat to medium. Using a spoon, pour the pancakes into the pan. When hot, they set quickly and do not spread much. Air “blisters” immediately appear on the pancakes. The dish seems to be filled with air.

When you turn it over, you will see how they increase slightly.

When frying, do not cover with a lid; droplets of water from condensation will create colossal splashes.

Place the prepared pancakes on a plate. They are usually eaten with cold sour cream.

But any open jar of jam or condensed milk will be relevant. The pancakes are very fluffy, weightless in your hands like a cloud, and melt in your mouth like cotton candy.