Kefir fried pancakes. Lush and delicious kefir pancakes

Lush pancakes with kefir

It would seem like a simple dish: I made the dough and baked a mountain of golden brown pancakes. But for some reason, some people get perfect fluffy kefir pancakes, while for others the dough spreads into thin flat cakes. Tips and secrets from Plyushkin will help you prepare fluffy kefir pancakes, this is the best recipe with step-by-step photos and detailed instructions. Once upon a time, I also didn’t succeed in everything right away, but if you have tips and a proven recipe, cooking is much easier. And the result is as expected - delicious fluffy pancakes for breakfast and, as a bonus, a great mood for the whole day.

You can add cinnamon, vanilla or a pinch of nutmeg to the recipe for kefir pancakes for flavor. If you like it sweeter, add a spoonful of sugar and a little more flour so that the consistency of the dough is thick.

Ingredients

To make fluffy kefir pancakes you will need:

• kefir 1% liquid – 250 ml;
• wheat flour – 260 g (or 2 faceted glasses);
• granulated sugar - 2 tbsp. l;
• fine salt - a pinch;
• egg – 1 pc.
• soda – 1 tsp. without top;
• vinegar 6 or 9% – 1 tbsp. l;
• sunflower oil for frying.

How to cook lush pancakes with kefir

We take a deep bowl, convenient for whipping and mixing. Break one egg, add sugar and salt. I like kefir pancakes a little sweet, you can make them sweeter. Don't forget about salt, without it the pancakes will be bland.

Working vigorously with a whisk, beat the ingredients into a single mass with foam bubbles. Pour in kefir. It is advisable to warm it up a little in the microwave or on the stove, make it warm.

Sift the flour and add in portions to the kefir-egg mixture. I first add one glass of flour. I stir thoroughly so that there are no lumps.

Advice. Do not add flour to the dough for kefir pancakes all at once, but in two or three additions, breaking up the flour lumps each time.

I hook the dough onto a whisk or spoon. I look at the thickness - it will be approximately like thick cream or sour cream. But this flour is not enough; fluffy pancakes will be obtained only from thick dough, and from this they will be flat.

I continue to add flour, after each portion I knead the pancake dough until smooth. This makes it easier to achieve the ideal consistency for fluffy kefir pancakes. This time I used exactly two glasses of flour (cup volume 250 ml), the dough became thick, in the photo you can see how it stretches behind the whisk. You should get the same thing. But I want to clarify - the flour is different, sometimes there is 150 grams in a faceted glass, so it’s better to focus on the thickness.

Since we are preparing fluffy pancakes with kefir without yeast, the dough needs to be fluffed so that it becomes light and the pancakes rise well. I add soda and always quench it with vinegar. You need to pour the powder into a bowl and add vinegar. Wait until it stops bubbling and pour into the dough. However, if the soda taste doesn’t bother you, you can add soda along with the flour.

After adding soda, the dough will remain thick, but will become lighter and more fluffy and viscous. Look, it seems to separate from the walls of the dish when stirring, the spoon turns in it easily, without effort.

Place the frying pan with oil on high heat and heat for about a minute. Reduce heat to medium. We pry the dough with a tablespoon, pressing it against the side of the bowl, as if separating the desired portion. Tilt the spout down over the frying pan and push the dough with your finger so that it forms a round lump in the oil. Fry the pancakes until bubbles and holes begin to appear on top, and a golden blush appears on the bottom.

Advice. Use a large frying pan to fry the pancakes, heat it well and add enough oil. You won't get fluffy pancakes when it's cold.

Use two forks or insert a spatula. Turn it over. As soon as you turn it over, the pancakes will immediately become very fluffy, growing two to three times in size. Try not to overcook, the second side cooks quickly. It will brown in a minute and you can remove the pancakes onto a plate. If necessary, add oil and continue frying the next portion of pancakes.

Serve the ruddy fluffy kefir pancakes hot. With sour cream, condensed milk, jam - whatever you like.

Well, as always, for those who prefer to watch rather than read interesting movies

What are pancakes? This is a delicious dish of Russian, Ukrainian and Belarusian cuisines, 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 pastries 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 little 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!

Well, you’ve eaten your fill of vegetables, and you want something heartier for breakfast or dinner. For some reason, in the fall, the first things that come to mind are pancakes and pancakes. Lush, tasty, with honey or sour cream, or even with a specially prepared sauce. Well, I'm just drooling.

How to cook pancakes. Recipes for making fluffy kefir pancakes, delicious and quick

In this article we will look at kefir pancakes. In fact, this is what we cook most often at home. As soon as the milk turns sour or the kefir has stood for 2-3 days, we can immediately assume that we will soon have pancakes or pancakes.

I can't wait anymore. Let's get down to business.

Menu:

1. Kefir pancakes are very simple

Ingredients:

• Egg - 1 pc.
• Kefir - 230 g
• Soda - 5 g
• Sugar - 40 g (or 1.5 tbsp.)
• Flour - 220 g
• Vegetable oil for frying

Preparation:

1. Break the egg into a large bowl and stir lightly, not necessarily beat until smooth.

2. Pour kefir into the egg and mix. Add soda and mix well again. There is no need to quench the soda with additional vinegar. Our kefir is an acidic medium and the soda has already been extinguished in it. The mass has already become lush.

3. Add sugar and mix. Add salt and mix.

4. Start adding flour little by little. Add flour in small portions and stir each time so that there are no lumps. Add flour to the desired dough consistency.

There is some debate about the consistency of the dough. Some say that you need the consistency of thick sour cream, others like the dough to be thicker. This is acquired with experience. If you have never baked pancakes, first make the dough thinner, bake one pancake and try it. If you don't like it, add flour, stir and bake.

5. Our dough is ready, it turned out smooth, without lumps, and quite thick. I like it. Somehow next time we'll make it thinner.

6. Place the frying pan on the stove, pour in vegetable oil so that the bottom of the frying pan is covered and heat it up.

7. The oil is hot. Reduce heat to medium. We will fry over medium heat.

One little secret. To prevent the dough from sticking to the spoon, when we place the pancakes in the frying pan, dip the spoon in the hot oil in the frying pan.

8. Scoop the dough with a spoon and place it on a hot frying pan. Immediately we trim it a little with a spoon, giving the pancakes a shape. Dip the spoon into hot oil again and scoop out a new portion of dough.

Place the pancakes with a small spoon so that they are smaller and better fried.

9. Pancakes need to be fried until the dough is half fried. We check by moving a little dough from the pancake with a fork. You can see that the bottom half is already cooked through.

10. Turn over to the other side. The pancakes should be rosy and golden. Some people like white pancakes. To be honest, I’m not very good at it, but sometimes I have to do it for my grandchildren.

11. Kefir pancakes are ready. Look how magnificent they turned out. And inside they are so “nostrilous”.

Serve with honey, sour cream, jam and your other favorite dressings.

Bon appetit!

1. Recipe for fluffy kefir pancakes with photo

Ingredients:

• Kefir - 250 ml.
• Water - 40 ml.
• Egg - 1 pc.
• Flour - 240 gr.
• Sugar - 3 tbsp.
• Salt - 1/2 tsp.
• Soda - 1/2 tsp.
• Vegetable oil - for frying

Preparation:

This is also a fairly simple recipe, but the pancakes turn out fluffy, with holes, and delicious.

1. Pour kefir into a saucepan and add 40 ml. water. Mix everything and put it on the fire to heat it up.

2. Break the egg into a deep bowl, add salt and sugar. Add 3 tablespoons of sugar. If you don't like it so sweet, reduce the sugar a little. Let's shake everything up.

3. Add heated kefir and stir thoroughly until foam appears on the surface.

4. Add the sifted flour in several additions, mixing thoroughly each time so that there are no lumps. The dough should turn out like a thick mass. Which does not flow from the spoon, but slowly slides off. If the mixture turns out liquid, add more flour.

5. After the mass is ready, add soda and stir thoroughly. This is one of the little secrets of fluffy pancakes.

6. Pour vegetable oil into the frying pan so that it covers the bottom and heat it well.

7. Spoon the dough into the pan and fry on both sides. Fry over high heat, about 2-3 minutes on each side. Until golden brown.

Our fluffy kefir pancakes are ready.

Look how delicious they turned out inside.

Serve with any seasonings. They will be delicious with everyone.

Bon appetit!

1. Lush and delicious kefir pancakes with sauce

Ingredients:

• Milk or kefir - 250 ml.
• Flour - 250 g.
• Egg - 1-2 pcs.
• Sugar - 1-1.5 tbsp.
• Vegetable oil - 2 tbsp.
• Salt - 1 pinch
• Live yeast - 15 g. If dry - 5 g.

Sauce:

• Pitted cherries - 150 g.
• Sugar - 50 g.
• Butter - 30-40 g.
• Starch - 5 tbsp. l. or to taste

Preparation:

1. Crumble the yeast into a large bowl. Pour kefir into them. The kefir temperature should be 25° -30°. Mix yeast with kefir.

2. Mix the yeast well, add eggs, one egg if large. Add sugar and stir well again. Add a pinch of salt.

3. Start adding flour through a sieve. Add in portions, stirring well after adding each portion so that there are no lumps.

4. After adding half the flour, pour in 2 tablespoons of vegetable oil. You can add cream. Mix.

5. Continue adding flour. It took us exactly 250 g.

Please note that flour is different everywhere. So don't add it all at once. Add in portions until the dough has a consistency slightly thicker than thick sour cream. The dough should slide off the spoon and not drain.

6. The dough was well mixed, after adding flour it became smooth, without lumps. Cover the bowl with a towel and place the dough in a warm place to rise. I usually put it in a cold oven and turn on the light. This warmth is enough.

Making the sauce

7. While the dough is rising, make the sauce. Pour 50 g of sugar into a hot frying pan, you can add more if you like it sweeter. When the sugar is hot, add butter to it. Stir constantly.

8. When the butter foams, put the cherries in the pan. Reduce the heat to low and simmer it all to form a sauce. Cook for about 5-6 minutes, then dissolve a teaspoon of starch in three tablespoons of water and add to the cherries. The sauce will boil, you can turn it off.

If it seems thick to you, add a little water and boil, if liquid, boil longer. Do as you please.

9. 40 minutes have passed. The dough has risen and tripled in size. Stir it with a spoon and let it rise for another 10 minutes.

10. That's it. Our dough is completely perfect. We don't mix it anymore. We'll fry it just like that.

11. Put the pan on the fire, pour in and heat up the vegetable oil. Our dough is thick, dip a spoon in the water so that it slides better, scoop up the dough with a spoon and put it in the pan.

12. Fry the pancakes until golden brown. Turn it over. The second side browned faster.

13. Place on a plate and add a new portion to the frying pan. And so on until all the pancakes are overcooked. We got 16 pieces.

14. Look how magnificent they turned out. We tear one, and there... well, there are lots of delicious holes.

Pour the prepared sauce over the finished pancakes and chew until your ears pop.

Bon appetit!

1. Recipe for kefir pancakes with apples

Ingredients:

• Kefir, yogurt or any other liquid - 250 ml.
• Flour - 300 (+ -) g.
• Live yeast - 30 g.
• Vegetable oil - 2 tbsp
• Sugar - 2-3 tbsp.
• Egg - 1 pc.
• Salt - 1 g.
• Apples - 1-2 pcs.

Preparation:

1. Pour kefir heated to 25°-30° into a deep bowl, put the yeast in it and stir well, dilute the yeast. Add 2 tablespoons of sugar to them. Always add sugar according to your taste. You can put more or less. It depends how you love. Add a pinch of salt.

2. We begin to add flour gradually, in portions, sifting through a sieve. After the first addition of flour, beat in the egg.

3. Continue adding flour, stirring well each time. Before the last portion of flour, add a couple of tablespoons of vegetable oil. Continue kneading the dough until smooth, without lumps.

4. The dough is ready. Cover it with a towel and place it in a warm place for 40 minutes.

5. The dough has risen.

6. Remove the core and stalk from the block. Peel the skin and cut into thin and not large slices. Place apples in dough. Mix the apples and dough well.

7. The frying pan is already on fire, the oil is poured and heated. Let's start frying the pancakes. Dip a spoon into water, scoop up the dough and place it in a frying pan, dip the spoon in water again and place the next one. And so on.

8. Fry the pancakes until browned on one side and turn over. When the second side is fried, place the pancakes on a plate covered with a paper towel, and place the next portion in the frying pan.

The result was fluffy, slightly lumpy, very appetizing pancakes.

Serve with any sauces, and we will eat with honey.

Bon appetit!

1. Video - Kefir pancakes with banana

Bon appetit!

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 excellent, and the kefir pancakes are not that bad, but not the same as my mother’s. And I wanted exactly these.

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:

1. 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.
2. Remove hot kefir from heat, add salt, sugar, egg and whisk everything thoroughly.
3. Gradually add flour and mix. The dough should have the consistency of fairly thick sour cream. It took me 2.5 cups of flour.
4. 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.
5. 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.

Kefir pancakes with cottage cheese - video recipe

Bon appetit!

Elena Kasatova. See you by the fireplace.

The smell of morning kefir pancakes from the kitchen will make the most intractable baby want to take a nap, and even the most patient man. And so, the family is assembled, a pile of steaming delicacies, sour cream and condensed milk in vases, strong aromatic tea or coffee. Isn't this a wonderful family breakfast that will give you strength for the whole day?

Lush and with golden sides, kefir pancakes attract the eye, and then the hands. And here, the most important thing is to enjoy every bite, and the ability to stop in time, because this delicacy is one of the most high-calorie, thanks to frying.

The calorie content of kefir pancakes is high enough to be dinner, but it is an ideal dish for breakfast. 230 – 280 kcal. per 100 grams of product is 1/10 of the entire diet of a person engaged in moderate labor. 200 grams is approximately 6 medium pancakes.

Kefir pancakes - step-by-step recipe with photos

We will need:

• Low-fat kefir – 500 g (make sure it is, at most, yesterday’s);
• Chicken eggs – 2 pieces;
• Premium wheat flour – 300 g;
• Baking powder – 1 level teaspoon;
• Salt – 1 teaspoon;
• Sugar – 2 – 3 teaspoons;
• Vegetable oil for frying.

Preparation pancakes with kefir:

1. Pour kefir into a saucepan. Break eggs into kefir. Mix thoroughly so that the eggs are mixed with kefir into a homogeneous mass.

2. Add salt, sugar, baking powder, stir and add flour. There is no need to pour out the entire volume at once, since kefir from different manufacturers behaves differently at this moment. The dough should not be too thick. Let it be as thick as 20% sour cream; it should not flow from a spoon.

3. Heat the oil in a frying pan and spoon out the pancakes with a large spoon, keeping the spoon as low as possible so as not to splash the hot oil.

4. Control the heat, it is better to keep it below medium. Once the pancakes are fried and risen, turn them over. You don't need to pour a lot of oil, they shouldn't swim in it. The bottom of the pan does not need to be filled completely, otherwise the pancakes will absorb a lot of oil and will be very greasy.

5. Serve with condensed milk, jam, sour cream.

How to cook lush pancakes with kefir - step-by-step recipe

Lush, spongy inside pancakes, evenly fried, probably the dream of any housewife. There are several simple and effective secrets for baking such pancakes. Once you try this recipe, you can’t go wrong, and your baking will always be at its best.

1. So, to make your friends or mother-in-law jealous, you need to take the products from the recipe above. Take large eggs.
2. Pour kefir into a saucepan, add half a teaspoon of baking soda. Wait until the kefir foams and beat in the eggs.
3. Mix well, add salt, sugar, mix again, and start adding flour. Add a teaspoon of baking powder along with the flour.
4. Mix thoroughly so that there are no lumps. The dough should be thicker than sour cream.
5. Do not add a lot of sugar, as the pancakes will start to burn before they have time to bake inside.
6. Fry in a small amount of oil. You will see how quickly they will increase in volume.

Place the finished delicacy on a large plate and sprinkle with powdered sugar - not very sweet inside, they are very tasty in the sugar snow, and appetizing.

Kefir pancakes with apples

For this dish we can also use the basic top recipe. Just before adding the flour, you need to add the grated apple. And now more about the preparation:

1. Peel the apple, grate it on a coarse grater and add it to the kefir mass, and then add flour until it is thicker than regular pancakes. But don’t make it very thick, otherwise they will be tough.
2. Bake in a small amount of oil, keep the heat under the frying pan below medium - this is the condition for the pancakes to fry.
3. If you like spicy flavors, you can add a little cinnamon and vanilla to the dough. These smells will perfectly complement the taste of the apple, and the family, like birds in the fall, will be drawn to the kitchen.
4. You don’t have to grate the apple, just chop it finely and add it to the dough. But this is provided that you don’t mind if they crunch a little inside.

Kefir pancakes with raisins - a very tasty recipe

This recipe can be brought to life by also using the main top recipe, but you must add pre-prepared raisins to the finished dough.

Rinse the raisins and remove any debris. Add a glass of water to half a glass of raisins and bring to a boil. Leave the raisins in hot water for 15 minutes and then drain. Pour it onto a towel and dry completely.

Add the prepared raisins to the dough - for the stated amount you will need no more than half a glass of ready-boiled berries. And fry the pancakes as in the main recipe.

It should be taken into account that raisins are quite sweet, and therefore it is worth reducing the amount of sugar in the recipe.

Kefir pancakes without eggs

These pancakes are easy to prepare and turn out to be quite low in fat.

For breakfast for four people, you will need:

• Kefir of any fat content – ​​2 cups;
• Baking soda – 1 teaspoon;
• Salt – about 1 teaspoon, to taste;
• Sugar – 1 teaspoon;
• Premium flour – 1 – 2 cups;
• Sunflower oil for frying.

Preparation:

1. Pour the kefir into a bowl, add soda and whisk thoroughly. Wait for the baking soda to react and the kefir to bubble.
2. The dough should be of medium thickness, no thicker than sour cream. Mix the remaining ingredients, add flour little by little, sifting through a sieve, as this will allow it to absorb air and the baked goods will become fluffy. Let the dough rest for ten minutes.
3. For these pancakes, do not pour oil into the pan, as the pancakes will absorb the oil too much. Therefore, use a brush or napkin. It is enough to grease the pan a little before each subsequent serving.
4. The pancakes cook quickly, do not overcook them. Flip once the crust is golden, keeping the heat below medium.

Delicious pancakes made with kefir and yeast - recipe step by step on how to prepare the fluffiest pancakes

These pancakes are very fluffy and, of course, filling. It is better to enjoy this dish in the morning, for breakfast. The taste of these pancakes is reminiscent of tender buns. It will take a little more time than regular kefir pancakes, but they are worth it. For breakfast for 4 - 5 people you will need the following products:

• Kefir of any fat content – ​​400g;
• Boiled warm water – 1/3 cup;
• Chicken egg – 1-2 pcs.;
• Dry yeast – 2 teaspoons;
• Granulated sugar – 2 tablespoons;
• Salt – 2 teaspoons, then to taste;
• Baking powder – 1 teaspoon;
• Premium wheat flour - about a glass;
• Sunflower oil for frying;

Preparation lush pancakes with kefir and yeast:

1. In warm boiled water, dilute the yeast until completely dissolved, add a teaspoon of sugar and leave for 15 minutes so that the yeast foams and the volume of the mass increases slightly.
2. At this time, pour the kefir into a saucepan and heat it in a water bath to room temperature or slightly warmer.
3. Beat the eggs and add them to the kefir. Stir, add salt, remaining sugar, mix the mass thoroughly.
4. Add the risen yeast to the kefir, slightly heat the pan in a water bath again. The mass should be warm, like milk for feeding a baby.
5. Sift the flour into the mixture, just don’t pour the entire amount of flour into the pan at once. Mix little by little and add baking powder. The dough should be slightly thicker than sour cream.
6. Set the pan aside for 30 minutes, maximum 40 minutes. As soon as the mass doubles in volume, start baking the pancakes.
7. Heat a small amount of sunflower oil in a frying pan. In no case do not pour a lot of oil, otherwise the pancakes will be very greasy - the dough absorbs it very much. Do not stir the risen dough. Take it with a spoon carefully from the edge. Have a bowl of water ready to dip your spoon into before scooping up the dough. Thanks to this trick, the dough will not stick to the spoon.
8. Fry the pancakes over medium heat. They rise very quickly and acquire a beautiful, golden hue. Turn over to the other side and cook until done.
9. Place the pancakes from the frying pan on paper towels laid out in several layers on a plate - this will allow excess oil to be absorbed.
10. After a few minutes, transfer the finished kefir and yeast pancakes to a dish. Serve with jam, sour cream, condensed milk. Combined with tea or coffee, as well as cocoa, this is a wonderful weekend breakfast that your whole family will happily gather at the table for.