Pancakes are a real treat for many. Indeed, this taste of melting pancakes, combined with butter or toppings, can become one of your favorites. Pancakes are prepared with milk or kefir. Housewives are using the second option more and more often, since the taste of pancakes in this case is more intense. How to cook delicious pancakes with kefir?

Thick pancakes with kefir: a classic recipe

What you need for cooking

1. Chicken egg (category C1 or C0)
2. Fine salt 1 tsp.
3. Wheat flour 180 g.
4. Sugar 1.5 tbsp.
5. Soda ½ tsp.
6. Kefir with fat content from 1.5% 1 glass
7. Vegetable oil

Sequencing

1. Take a deep bowl and crack a chicken egg into it. Add salt, sugar and baking soda to a bowl. Mix everything very well with a fork or whisk. Add one and a half tablespoons of vegetable oil to the mixture, mix everything thoroughly.
2. Sift the flour and gradually add it to the mixture, starting with one tablespoon.
3. Take kefir and, if necessary, heat it to 34-36 degrees. Gradually pour kefir into the mixture, stir everything constantly. The result is a dough that is very similar in consistency to thick sour cream. The dough must be thick, as this affects the thickness of the pancakes.
4. Take a dry frying pan and heat it over high heat. Grease it with vegetable oil and bake pancakes on both sides. At the same time, the fire must be reduced so that they do not burn.

Thick pancakes on kefir with semolina

What you need for cooking

1. Full-fat kefir 2 cups
2. Chicken egg (category C0, or C1) 2 pcs.
3. Semolina 150 g.
4. Soda ½ tsp.
5. Sugar 50-70 g.
6. Salt 1 tsp.
7. Wheat flour ⅔ standard cup
8. Vegetable oil

Sequencing

1. Beat the eggs in a bowl and add soda to them, mix everything well. Then heat the kefir a little (if it was in the refrigerator) and add it to the eggs with soda. Add sugar and mix everything thoroughly.
2. Sift the flour and add it to the prepared mixture. You need to add flour gradually so that lumps do not form in the dough. Add salt and semolina to the mixture, mix everything well.
3. Let the prepared dough rest for 25-30 minutes. During this time, the semolina will begin to thicken and so will the dough.
4. Add a tablespoon of vegetable oil to the dough and mix everything again.
5. Heat a frying pan and grease it with vegetable oil. Bake pancakes on both sides over medium to low heat.

Thick pancakes with kefir and yeast

What you need for cooking

1. Wheat flour 250 g.
2. Chicken egg (category C1 or C0) 2 pcs.
3. Dry yeast 1 sachet
4. Sugar 2 tbsp.
5. Warm kefir 1 glass
6. Vegetable oil

Sequencing

1. Mix warm kefir with yeast and leave the mixture for 15 minutes for the yeast to start working.
2. Beat the egg, add sugar to it and mix everything again. Add kefir and yeast to the mixture.
3. Sift the flour and add it to the prepared mixture, mix everything well. Add vegetable oil to the dough.
4. Heat a frying pan over high heat and grease it with oil.
5. Reduce heat and start baking pancakes on both sides.

Cooked pancakes will go well with butter, jam and condensed milk. If you want to make the dish more original, you can add pieces of chocolate or berries to the finished dough. Pancakes made from this dough will decorate the table and diversify your diet.

Everyone loves thin pancakes, but there is not always time to bake them. Thick pancakes with kefir are a faster, very simple and quite satisfying recipe for preparing delicious baked goods in a frying pan. The resulting kefir pancakes are thick, fluffy and very soft. This is a delicious idea for a filling breakfast or snack throughout the day. To prepare them you will need a small assortment of the simplest ingredients and very little time. It is better to serve fried pancakes immediately after cooking with sour cream or sweet sauces. In addition, you can brew delicious tea with lemon, aromatic coffee, or serve a mug of cold milk.

Yield: 8-9 pancakes with a diameter of 15-16 cm.

Ingredients:

• Kefir - 500 ml;
• Egg - 2 pcs.;
• Unscented vegetable oil - 70 g;
• Sugar - 2 tbsp;
• Soda - 1 tsp;
• Salt - 1 pinch;
• Wheat flour - 300-400 g (depending on consistency).

Recipe for thick fluffy pancakes with kefir

1. Prepare a convenient deep bowl for kneading the dough. We beat eggs into it. Add salt and sugar. At this step, you can add a pinch of vanillin or a teaspoon of vanilla sugar.

2. For whipping, use a mixer or a hand whisk. Beat until smooth.

3. Pour in kefir, sour milk or fermented baked milk. Continue mixing with a whisk until the consistency is homogeneous.

4. Pour in odorless vegetable oil. Stir until evenly distributed.

5. Add baking soda. Stir and leave for 3-5 minutes until bubbles form.

6. Prepare the flour in advance; it needs to be sifted through a fine sieve.

7. The finished dough turns out to be quite thick, reminiscent of low-fat sour cream in consistency.

8. Place the frying pan on the fire. Lubricate with a small amount of vegetable oil. Take a ladle of dough (about 3-4 tablespoons) and pour it into the center of the hot frying pan. Distribute along the bottom with the bottom of the ladle. Cover with a lid. Turn the heat to less than medium and cook for 2-4 minutes until holes appear on the top side of the pancake. Then carefully turn it over and continue frying the thick and fluffy pancakes until golden brown. There is no need to cover with a lid.

9. Place in a pile and serve to a sweet table.

10. Kefir pancakes are thick, fluffy and incredibly fragrant! Enjoy your tea! And if you are a fan of baking in a frying pan, be sure to visit the section with recipes: .

1. To prepare the pancake batter, it is best to use a larger container so that the splashes do not scatter throughout the kitchen while whipping.
2. If milk, kefir or fermented baked milk has been in the refrigerator for a long time, there is no need to throw it away (of course, if the expiration date has not passed). The acidified milk product is perfect for making pancakes according to this recipe.
3. This thick pancake recipe uses baking soda, but it doesn't need to be quenched with vinegar. It is perfectly extinguished with a fermented milk product, but the dough with soda must be mixed very well until small bubbles form. The soda should dissolve and extinguish so that it is not felt in the finished baked goods. Thanks to this simple component, the pancakes turn out fluffier and airier, with small holes.
4. It is better to add flour sifted through a fine sieve; thanks to this procedure, the flour is saturated with air bubbles and the finished baked goods are more airy.
5. Flour should be added gradually, adjusting its amount depending on the thickness of the dough. You may need less flour than called for in the recipe. If you add more flour, the pancakes will turn out tough and not fluffy at all. Therefore, as soon as the consistency of the dough begins to resemble liquid sour cream, we stop adding flour. The dough should look like in the step-by-step photo (step 7).
6. It is better to take a frying pan with a non-stick coating so that the pancakes do not burn to the bottom. Also, it must first be warmed up well and the dough should be poured into a hot frying pan so that it does not stick.
7. Ready-made pancakes can be served with jam, jam or honey. Or you can immediately add finely grated carrots, finely chopped or coarsely grated apples, chopped bananas, orange zest to the dough - it will be very tasty. And if you add 3 tablespoons of cocoa powder into the dough along with flour, you will get chocolate pancakes.

Maslenitsa week continues. Today I baked thick pancakes with kefir according to my mother’s traditional recipe. Traditional, because for as long as I can remember, my mother has only baked these pancakes. If I bake a stack of thin pancakes in about an hour, mom spends less than half an hour on the same stack of 5-6 pancakes! That's the beauty of it ;-). Such pancakes can be baked with sour milk, yogurt, fermented baked milk or kefir.

Thick pancakes with kefir - recipe with photos with holes without yeast

For pancake dough with kefir you will need

• 0.5 l kefir,
• 3 eggs,
• ½ teaspoon salt,
• 3 tablespoons sugar,
• ½ teaspoon of soda,
• 1 tablespoon sunflower oil,
• 2.5 cups of sifted flour (without a slide).

Using a mixer or whisk, mix all ingredients except flour. Gradually add flour, half a glass at a time. The dough should be of medium thickness, a little thinner than for pancakes.

Grease a well-heated frying pan with whatever you are used to greasing with. Someone greases it with sunflower oil, I grease the pan for baking pancakes with a piece of lard. For this thick pancake recipe A medium-diameter frying pan will do. This will make it easier to remove the pancakes. I have a frying pan with a diameter of 22 cm. So, let's start baking our pancakes. The dough is poured into the center of the pan and distributed evenly over the surface. The thickness of the dough is approximately 5 mm. The first side of the pancake is baked under the lid.

When a weathered crust forms on the top surface of the pancake (i.e., the dough ceases to be liquid), it’s time to turn the pancake over.

This can be done using a spatula or quickly turning the pancake over with your hands.

The second side is baked without a lid until golden brown.

The finished pancake is placed on a plate and poured with melted butter.

This amount of dough makes 6 thick pancakes. Each pancake is sprinkled with sugar on top. Here is a photo of my stack of thick pancakes, which takes almost half an hour to bake.

My baking couldn't be done without experimenting! I baked several pancakes in the slow cooker! I'll talk about this in the next recipe: " "

I baked my mother’s thick pancakes again, only this time the recipe included sweet snow,

but, as I said, you can use yogurt, sour milk or fermented baked milk to make pancakes.

Yeast pancakes with fresh milk or kefir take much longer to cook due to the fact that the dough needs to rise there. This is the whole advantage of quick sour pancakes according to my mother’s recipe.

The Recipe Notebook wishes you delicious pancakes!