Delicious kefir pancakes: recipes, ingredients, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The best recipe for fluffy kefir pancakes is one of the fix ideas for every mother with a young or middle-aged child. Kids love these fried products, so the search for a recipe that suits all indicators can drag on indefinitely. Some are not satisfied with the presence of yeast, others do not eat eggs, others want to invent diet pancakes - how many people, so many wishes, so this article provides basic recipes for delicious kefir pancakes for all tastes. From the numerous cooking options for this dish, the most popular (according to culinary reviews) options have been selected, as well as those available to a wide range of people due to simple ingredients.

Basic set of ingredients

One of the best recipes for lush pancakes on kefir is considered to be a variant on a dairy product heated to 45-50 degrees. Due to this, the active interaction of lactic acid and soda creates an ideally lush dough structure - the products are surprisingly high and light. For cooking you need to take:

• 0, 5 liters of kefir (fat content does not matter);
• 2 eggs;
• 2 tbsp. l. granulated sugar;
• a pinch of s alt;
• 230-250 grams of wheat flour;
• 1 tsp (no slide) soda.

Such a publicly available set of products can be described in three words, designating them as the advertising slogan of this recipe: fast, simple and tasty. Anyone can cook pancakes on kefir, so you can connect a child to the process - let him acquire a useful skill. If for some reason sugar is not eaten, then you can use artificial substitutes or eliminate it altogether, this will not affect the quality of the products too much.

Can yogurt be replaced with curdled milk?

If you have an idea to bake delicious simple pancakes, but there is no kefir, then you want to know if it can be replaced with ordinary homemade yogurt. Ignorant people even claim that they are one and the same. In fact, there is a difference, albeit a minor one:

• Curdled milk is milk fermented only naturally at a temperature of +26 degrees.
• Kefir is fermented when heated on the stove and adding lactic acid bacteria to the milk. Also, sometimes kefir is made from pasteurized milk, which is never done in the process of making curdled milk (raw milk is always used).

This suggests that for the preparation of delicious fritters on eggs and kefir according to the recipe, yogurt can be used as a substitute for kefir (if necessary). The same category of products includes fermented baked milk and whey left over from the preparation of homemade cottage cheese. Yogurt is suitable for this purpose, but baking is not as easy as on the above products, but more like pancakes on sour cream.

How to knead the dough correctly?

Preparing dough for delicious kefir fritters according to the recipe above begins with heating kefir mixed with s alt and sugar. When the degree of heating rises to the level of 40-45 degrees, the fire must be turned off, and eggs, lightly beaten with a fork into a homogeneous mass, and soda should be added to the kefir. It is important not to add the eggs to the kefir before heating, as they may curdle. For the same reason, you should not heat the dairy product too much.

When the mass begins to foam, you need to add half a portion of the sifted flour and mix thoroughly, getting rid of lumps that sometimes arise due to dishonest kneading of dough or poor quality flour. To further avoid this and enrich the flour with more oxygen, which contributes to the splendor of the products, the flour must be sifted through a sieve two or three times (immediately before kneading the dough).

Then the flour is added in small portions with constant stirring of the dough with a spoon - you need to monitor its consistency: the ideal dough resemblesthick cream. Too thin dough will absorb oil during frying, which will result in tasteless pancakes. An easy way to make sure the action is correct is to make a furrow with a spoon over the dough: if it immediately leveled on the surface, then it is watery. If it slips slowly, then the dough was successful.

How to fry pancakes correctly?

How to bake delicious pancakes on kefir? This process is the easiest. The pan should be warmed up on a good fire, then make it medium, add one or two tablespoons of vegetable oil. When the first slight smell of fried oil appears, this is a signal that it is time to put the dough into the pan.

This is done with a large spoon: oval or round fritters are placed at a small distance from each other. At the same time, you need to make sure that their edges do not touch, then the shape of the finished products will be perfect. When one side is browned, use a spatula or fork to turn the pancakes on the other side, bring to the same condition and put on a plate.

Secrets of delicious kefir fritters

Some novice cooks complain that finished products are tasteless, sometimes unattractive in appearance. Usually there are no problems with baking pancakes, but there are several important nuances, if violated, you can really get a negative result. To get delicious low-fat pancakes (on kefir), it is important to know the following:

1. Do not use a dairy product that has a musty smell, which is formed if kefir has been inrefrigerator for more than one week. There is an opinion that this is not important for the test, and by adding a pinch of vanilla to it, you don’t have to worry. Such an opinion is erroneous, since the smell of fermented kefir cannot be interrupted by anything, and this will definitely appear during baking.
2. In no case should pancakes be fried in a large amount of oil, this will not make them tastier, but, on the contrary, will be too fat and unattractive in appearance. It is worth remembering that American pancakes (an analogue of our pancakes) are baked in a dry frying pan. That is why they taste better, and the calorie content is significantly lower.
3. In the first ten minutes of frying pancakes, you should adjust the level of fire of the stove: if they brown too quickly, turning brown (in 10-20 seconds), then most likely there will be an undercooked center inside. This will cause the pancakes to settle into unattractive thin flatbreads when removed from the heat.
4. The baked pancakes should be laid out on a paper towel to absorb excess fat, placing them between two layers of paper and lightly blotting.

Also, do not forget that the most delicious pastries are freshly prepared. If the pancakes stand for several hours, they will already significantly lose their taste.

Royal fritters: recipe with yeast

For those who do not really like soda in this kind of baking, preferring solid classic recipes, delicious kefir pancakes can be cooked with yeast, as our great-grandmothers did. Baking is more porous, with a characteristic flavor,inherent in yeast dough. To prepare fritters with yeast, use the following proportions:

• 20 grams of raw yeast (can be replaced with 8-10 grams of dry);
• two glasses of flour and kefir;
• 1-2 eggs;
• 2 tbsp. l. granulated sugar;
• a pinch of s alt;
• 1 tbsp l. vegetable oil.

Delicious yeast kefir pancakes are easy to prepare. You don’t need to wait for a long fermentation of the dough, so the recipe deserves attention. To begin with, you should slightly warm the kefir (up to 40 degrees) and dissolve sugar with s alt and yeast in it. When foam appears on the surface of the kefir, it means that the yeast has activated, and you can continue kneading the dough.

In a cup, beat the eggs with a fork, turning them into a homogeneous mixture, add the oil and pour it into the yeast mass, mix and mix in the flour in small portions. Cover the dish with the dough with a towel or tighten the surface with cling film, leave the dough in a warm place for fermentation. In half an hour it should double in size. In this case, you can bake pancakes in a pan using the technology indicated above.

Yeast pancakes are best cooked in small portions to eat at a time, as they become denser and less palatable when cold. Most often, pancakes with yeast are served with jam (jam, confiture) or fresh sour cream.

Pancakes with vegetables

Who said that the recipe for the most delicious and lush pancakes on kefir necessarily involves the preparation of sweeta treat that should be served exclusively with jam, honey or whipped cream with powdered sugar? After all, you can cook a more dietary, but satisfying version of pancakes with vegetables, which are no worse than sweet counterparts. This option is good for those who want to go on a diet, but are still dependent on baking. Also, these pancakes can be used during a daytime snack at work instead of ordinary sandwiches. To prepare the dough you will need:

• 350 grams of kefir;
• 1 tbsp mashed raw vegetables;
• 1-1, 5 tbsp. flour;
• 1 tsp soda;
• 1/2 tsp s alt;
• 1-2 eggs;
• spices optional.

Vegetables to be used can be anything, as long as they are raw and well chopped. Usually a blender is used for this, but you can also grate the vegetables on a fine grater. Zucchini, carrots, pumpkin, spinach, green onions can be used. Potatoes are also suitable, but the calorie content will be an order of magnitude higher due to the high content of starch in it.

How to make pancakes with vegetable puree?

Step-by-step preparation of lush pancakes on kefir according to the recipe begins with chopping the selected vegetables. To do this, they are peeled, cut into small pieces, which are mashed with a blender. You can also use a meat grinder with small holes for this purpose.

When the mass is ready, squeeze it out with your hands, removing excess liquid (vegetable juices are also very useful, do not throw this product away). Then, in a separate bowl, dissolve s alt, soda,add eggs and mix thoroughly.

When soda starts to interact with kefir (foam or bubbles appear), add vegetable puree and mix thoroughly. At the very end of the process, add flour: first one glass, mix well until uniform, and then add more if necessary to achieve the desired dough consistency. Its color will be unusual, depending on the chosen vegetable: pale green - with spinach, orange - with carrots and pumpkin, with zucchini - almost neutral.

These pancakes are fried according to the general principle: in a lightly oiled frying pan and medium heat until golden brown. Be sure to break one pancake during the baking process to check whether the dough is baked or not. If there are damp areas in the product, you need to reduce the heat of the stove and fry longer.

Gluten free with apples

This recipe for delicious kefir fritters surpasses all the usual ones in terms of usefulness, as it does not involve the use of wheat flour at all, which means that there is no gluten in the delicacy. This is very important for some people who are allergic to this component, as well as for individuals who are concerned about losing weight and proper nutrition. Instead of the usual flour, cornstarch is used here, which does not contain this substance. Also, the dough is good because it is cooked without eggs. This is also true for many. To make two servings of gluten-free fritters you will need:

• two incomplete glasses of cornstarch;
• about 1 tbsp.yogurt;
• two sweet apples;
• 1/2 tsp soda;
• a small pinch of s alt;
• sugar can be omitted, but if desired, add 1-2 tsp.

The dough is prepared a little differently than in the traditional recipe. First, all dry ingredients are mixed: flour, s alt and soda, as well as sugar, if it is used in this case. You can add a little vanilla or cinnamon to the dough - this will make it more fragrant and palatable.

Then, with continuous stirring, kefir is added, and it is better not all at once, as the density may vary, so it may turn out that it needs a little less (or more) than indicated in the recipe. At the very end, add apples, cut into small pieces. It is better not to grind them on a grater for the following reasons:

• There will be too much juice, which means the dough will be watery. It will spread too thinly over the pan when frying, while absorbing fat. Fritters will definitely not taste good.
• It is the fruit cubes that make these pancakes visually more fluffy, because it is known that pastries without gluten do not look as impressive as those made from regular wheat flour.
• Fruits cut into pieces will retain more sweet juice, this is important, since there is no sugar in the main recipe, and it is the apple that gives the necessary taste.

Fry gluten-free pancakes in the usual way, in little or no oil, while still warm with aromatic tea or cocoa. By the same principle, you can cookpancakes with pieces of pear, banana or peach, blueberries or currants - there is enough creative freedom for everyone.

Gourmet: Buckwheat Pancakes

Continuing the theme of low-calorie and diet baking, you should definitely remember about buckwheat flour pancakes, which are also loved by nutritionists. The specific aroma inherent in products made from this type of flour will be appreciated by lovers of unusual dishes. Considering that buckwheat flour has a low level of gluten, eggs and quite a bit of wheat flour are added to the dough for a good appearance of the pancakes.

• 170 grams of buckwheat flour;
• 50 grams wheat flour;
• 2 eggs;
• 350 grams of kefir;
• 1/4 tsp soda;
• 1 tbsp l. granulated sugar;
• a small pinch of cinnamon.

In two separate bowls, mix the liquid and dry ingredients, and then combine them together, stirring with a whisk until smooth. Cinnamon is not an essential ingredient, but with it, pancakes acquire a special noble aroma. Let the dough rest for 5-10 minutes, and then, spooning into the pan in the form of small round cakes, bake pancakes. Serve them piping hot when their magical aroma is fully revealed: together with fresh fruit, honey or a little whipped cream, low-calorie buckwheat pancakes will bring a lot of pleasure.

In conclusion, we can conclude that simple and tasty pancakes on kefir with just one additionalingredients can completely change in taste. Therefore, you should not limit yourself to any one traditional recipe - life is multifaceted, and if you stay only within the usual limits, you can miss a lot of interesting things.