Lush pancakes made with hot kefir recipe. Recipe for fluffy pancakes on hot kefir step by step. Step-by-step cooking recipe

Ingredients

To prepare fluffy pancakes with hot kefir you will need:

kefir - 250 ml;

water - 50 ml;

egg - 1 pc.;

sugar - 2 tbsp. l.;

salt - a pinch;

flour - 300 g;

soda - 0.5 tsp;

vegetable oil for frying.

Cooking steps

Pour kefir and water into a small saucepan or saucepan, stir and heat. Heat for 1-2 minutes, stirring occasionally. The kefir should become hot enough, but not boil.

Whisk the egg mixture until smooth.
Pour hot kefir into the egg mixture in a thin stream, stirring vigorously with a whisk to prevent the eggs from curdling.

Pour a small amount of vegetable oil into the frying pan and heat it well. Spoon out the dough using a tablespoon, forming pancakes of the desired size.

Fry the pancakes over medium heat for 2-3 minutes on each side. When the pancakes grow noticeably and their surface becomes holey, you can turn them over to the other side.

The finished pancakes should be a beautiful golden color, remove them from the pan and place on a paper towel to remove excess oil.

Fluffy pancakes mixed with hot kefir can be served.

They always turn out very tasty, soft and fluffy. After cooling they do not settle. An excellent addition to such pancakes can be sour cream, honey, jam or condensed milk.
Bon appetit!

Fluffy pancakes with hot kefir

When choosing kefir, you should not have any questions, because both low-fat and full-fat fermented milk products are suitable for the dough. If, for some reason, you do not want to buy a package of kefir for one glass, then use the following advice. Take the required amount of milk, add a couple of drops of table vinegar (6 or 9%) into it, mix well and leave the glass at rest for 15 minutes. That's it, kefir for pancakes is ready. Now you can safely proceed to the cooking stages themselves.

kefir - 1 glass;

chicken eggs - 1 pc.;

sugar - 2-3 tbsp. l.;

flour - 200-250 g;

baking powder - 1 tsp;

vegetable oil - 3 tbsp. l.;

salt - to taste.

1. To make cooking easier, we prepare all the necessary products in advance.

2. Take a small bowl and pour kefir into it. For this recipe, it is better to take not fresh kefir, but slightly fermented one, then the pancakes will turn out tastier and more fluffy.

3. Place the bowl of kefir in the microwave for a few minutes (1-2). The kefir should become hot enough and separate into curd mass and whey, as needed. You can, of course, do this on the stove in an iron saucepan.

4. In another bowl, mix the chicken egg with sugar. You can beat it well with a whisk.

5. Pour hot kefir into the egg mixture, without ceasing to stir the mixture. I assure you that the eggs will not boil.

6. Now add salt, flour baking powder, sifted wheat flour and pour in vegetable oil.

7. The result is a hot dough of uniform consistency without lumps. The dough needs to be given some time to “live up” a little.

8. After 20 minutes, you can start baking the pancakes. Grease the frying pan with vegetable oil and add the dough using a tablespoon. Fry the pancakes on both sides until golden brown, then place on kitchen paper towels to remove excess oil.

9. Hot kefir pancakes are ready, they turn out very tasty and tender. Serve with sour cream, jam, honey.

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

For a long time and very often I have been preparing delicious fluffy kefir pancakes for my family. For more than 10 years, that’s right! And only now I heard about a small, but, as it turned out, very important point: with hot kefir they come out much more fluffy and less greasy. I thought that maybe you haven’t tried this recipe yet. I suggest making these delicious homemade pancakes together, and step-by-step photos will make my story easier.

Ingredients:

1 glass of kefir;

2 cups of flour;

a pinch of salt;

3 tbsp. spoons of sugar;

1 teaspoon of soda;

vegetable oil.

When starting to cook, I heat the kefir in a ladle on gas until very hot, but be careful not to overheat it until the curd appears.

I turn off the gas. First I add a glass of flour and stir.

I beat in a cold egg (it doesn't set when it's cold).

I add soda, salt and sugar. Kefir extinguishes soda; vinegar is not needed.

Stir, adding the remaining flour.

The dough should be quite thick (see photo), it will be difficult to roll off a spoon. When placing it in the pan, I push it with my finger.

Now you need to bake the pancakes. Heat the oil and fry until golden brown on each side.

The oil is practically not absorbed, you don’t have to add it many times, the pancakes don’t have a greasy crust, and they grow “like other people’s children” - very quickly and tall.

They retain their fluffiness even when they are cooled on a plate, unlike the others - they fall off as soon as they leave the frying pan.

They are delicious to eat with cold sour cream. For condensed milk and jam lovers, I recommend adding one spoonful of less sugar to the dough. For a better mood, you can add a little vanilla or cinnamon when kneading and you will get an excellent aromatic quick breakfast.

Step-by-step recipe for making pancakes with hot or warm kefir, fluffy and tender, with fruits, berries, sour cream and delicious sauces

2017-12-14 Mila Kochetkova

In 100 grams of the finished dish

Carbohydrates

Option 1: Warm kefir pancakes - classic recipe

Not only Russian residents love to enjoy hot, tender, fluffy pancakes for breakfast. Warm kefir pancakes are very easy to prepare; it is almost impossible for even a novice housewife to spoil the dish. The classic recipe does not use yeast, so there is no need to wait for the dough to rise.

Ingredients:

250-280 gr. kefir of any fat content (you can even use yesterday’s);
225-230 gr. good quality wheat flour;
1-2 eggs (fresh, large);
3 tbsp. spoons of fine granulated sugar;
A pinch of coarse table salt;
1/2 teaspoon baking soda;
Oil for frying.

Step-by-step recipe for pancakes with warm kefir

You need to heat the kefir in a ladle on the stove, stirring it constantly, otherwise it will curdle and flakes will float in the whey. This will not spoil the taste and consistency of the pancakes, but still you should not be distracted. You can heat it until warm, but there are recipes where pancakes are prepared with hot kefir, and they will also turn out very tasty.

Now you need to pour the heated kefir in a thin stream into the beaten eggs, and stirring constantly, turn the liquid ingredients into a homogeneous mass. If you don’t interfere, the egg will curdle and then you definitely won’t get pancakes.

Now add flour to the resulting mass, and the taste of the pancakes can be further enriched by adding a bag of vanilla granulated sugar. Mix all the ingredients in the pancake mixture until smooth.

The very last ingredient that is added to the dough is soda, and you can immediately see how small bubbles begin to inflate on the surface of the dough - this is the soda that has reacted with the sour milk product.

You should not knead the batter - on the contrary, it should flow from the spoon with difficulty, so if your dough is liquid, add more sifted flour.

Now you can start baking pancakes with warm kefir, placing it in hot vegetable oil with a regular tablespoon. Fry them on one side, turn them over and reduce the heat to medium. To ensure that they are properly baked inside, you can cover the frying pan with a lid for a couple of minutes.

Classic pancakes are served hot or lukewarm; to taste, you can sprinkle them with powdered sugar and serve them with rich and thick sour cream as an additional sauce.

Option 2: Hot kefir pancakes - quick recipe

If you don’t have time in the morning to prepare dishes for a hearty breakfast that require lengthy preparation, then pancakes with hot kefir are an excellent option to feed your family. These pancakes are not only delicious, but also require a minimum set of ingredients to prepare.

Ingredients:

Sour milk or yesterday’s thick kefir – 300 ml;
Premium wheat flour – 400 gr.;
A tablespoon of granulated sugar (brown is best);
2-3 fresh chicken eggs;
Salt and soda - 12 teaspoons each;
Oil for frying.

How to quickly cook pancakes with warm kefir

In a large, convenient bowl, beat 2-3 eggs with a fork until smooth, adding granulated sugar and salt.

Heat kefir or sour milk until hot. When heating, you should stir them continuously - otherwise the fermented milk product will curdle.

Not only kefir, but also beaten eggs can curdle if you add all the hot kefir to them at once, so you need to pour it in in a thin stream and constantly stir the mass so that it remains homogeneous.

Now you can add soda to the mixture, mix it thoroughly and add the sifted flour. Knead the dough thick enough that it will barely slide off a spoon.

There is no need to wait for the dough to sit, the pancakes can be fried and served immediately. You can serve with any kind of jam or thick jam.

Option 3: Spicy pancakes on warm kefir with cheese and herbs

If you are tired of sweet pancakes, then you can surprise your family and friends and prepare a savory version - with the addition of fresh herbs and cheese. Moreover, this particular recipe is maximally adapted to the fact that you do not bake them in the traditional way in a frying pan in oil, but bake them in the oven.

Ingredients:

325 ml. kefir;
125 gr. wheat flour;
1 small egg;
A bunch of fresh herbs;
200 gr. hard cheese;
Spices, for example, sweet paprika or turmeric for color - to taste;
A pinch of salt;
Half a spoon of baking soda;
A little flavourless sunflower oil.

How to cook

Heat the kefir on the stove until warm and mix it with the egg in a large bowl. Add salt and spices and mix the resulting mass thoroughly. To ensure an optimal balance of taste, you can add a little granulated sugar to the mixture.

Grate any hard cheese on a fine grater, mix it with chopped herbs, and add to the dough. Now you can add the required amount of flour to the bowl to make the dough homogeneous - mix it well.

Pancakes with warm kefir do not need to be infused before cooking; if you cook them in a frying pan in oil, then simply fry them, and if you use an oven, then just warm it up well, grease the baking sheet and lay out the prepared mass.

To serve the dish, sour cream sauce with garlic and grated fresh or pickled cucumber is ideal, which will highlight the taste of the pancakes.

Option 4: Warm kefir pancakes with banana and cocoa powder

This recipe is ideal for baby food and will pleasantly surprise lovers of sweet dishes, thanks to the addition of ripe banana. Well, the overall composition of the dish will be decorated with cocoa powder mixed with powdered sugar.

Ingredients:

300 ml. kefir;
125 gr. flour;
2-3 ripe bananas;
A pinch of salt;
1/2 spoon of soda;
Vanillin packet;
3 tbsp. spoons of cocoa powder;
3 tbsp. spoons of powdered sugar;
Oil for frying;
2 eggs.

Step-by-step cooking recipe

Beat the eggs with the addition of salt and vanilla to obtain a homogeneous mass. It is vanillin that will give hot kefir pancakes a unique taste.

Heat the kefir on the stove until it is hot and mix in the egg mixture, stirring constantly so that the eggs do not curdle. Peel the bananas, grind in a blender until pureed and add to the kefir-egg mixture.

Add a little baking soda, then add flour to the mixture until the mixture is smooth and thick. To make the color of the pancakes pleasantly golden, you can literally add 1 spoon of cocoa powder, leaving the rest for serving and decoration.

Fry the pancakes until cooked on both sides, and then sprinkle with powdered sugar mixed with cocoa and serve, and the delicacy will only require an additional cup of aromatic tea.

Option 5: Hot kefir pancakes - fluffy, with the addition of cottage cheese and fresh berries

Cheese pancakes were planned for breakfast, but there was very little cottage cheese to feed the whole family. Don’t be upset, because you can make delicious pancakes. The recipe is ideal for summer, when a ready-made breakfast can be decorated with any fresh berries.

Ingredients:

250 gr. kefir;
100 gr. kefir;
200 gr. cottage cheese;
A pinch of salt and soda;
A packet of vanilla sugar with cinnamon;
Vegetable oil for frying;
2 eggs.

Step by step recipe

Beat eggs with vanilla sugar and salt, add cottage cheese and mix. Now you can add soda and mix everything again so that the soda is distributed evenly throughout all the ingredients.

In pancakes made with hot kefir, the most important thing is to correctly introduce the kefir into the egg mixture so that the eggs do not cook. Therefore, kefir needs to be heated and poured in a thin stream, constantly stirring the egg mass.

Now you need to add flour and knead the dough so that it slowly flows from the spoon. All that remains is to fry them in hot vegetable oil.
Pancakes made with warm kefir with the addition of cottage cheese have a special taste, delicately creamy, and when serving them to the table it is best to decorate the dish with sweet berries, and there is no need to add granulated sugar to the baked goods themselves.

Oh, how many recipes for pancakes I tried, but most of all I liked pancakes made with hot kefir, because they turn out fluffy and have a delicate dough texture. If you want to bake pancakes this way, then the recipe with photos and videos will explain the cooking process step by step, follow the steps clearly and then you will succeed.

When choosing kefir, you should not have any questions, because both low-fat and full-fat fermented milk products are suitable for the dough. If, for some reason, you do not want to buy a package of kefir for one glass, then use the following advice. Take the required amount of milk, add a couple of drops of table vinegar (6 or 9%) into it, mix well and leave the glass at rest for 15 minutes. That's it, kefir for pancakes is ready. Now you can safely proceed to the cooking stages themselves.

Ingredients

kefir - 1 glass;
chicken eggs - 1 pc.;
sugar - 2-3 tbsp. l.;
flour - 200-250 g;
baking powder - 1 tsp;
vegetable oil - 3 tbsp. l.;
salt - to taste.

Preparation

1. To make cooking easier, we prepare all the necessary products in advance.

2. Take a small bowl and pour kefir into it. For this recipe, it is better to take not fresh kefir, but slightly fermented one, then the pancakes will turn out tastier and more fluffy.

4. In another bowl, mix the chicken egg with sugar. You can beat it well with a whisk.

5. Pour hot kefir into the egg mixture, without ceasing to stir the mixture. I assure you that the eggs will not boil.

6. Now add salt, flour baking powder, sifted wheat flour and pour in vegetable oil.

7. The result is a hot dough of uniform consistency without lumps. The dough needs to be given some time to “live up” a little.

9. Hot kefir pancakes are ready, they turn out very tasty and tender. Serve with sour cream, jam, honey.

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Quite by accident, a friend shared this recipe with me, and the unique thing is that kefir should be hot. The pancakes turn out delicious and very fluffy.
They are without eggs, without yeast, without soda, just kefir.
And how to prepare the best recipe with photos step by step, read below.

Products

500 ml. kefir
2-3 tbsp sugar
pinch of salt
1 egg
2-3 tbsp. flour
1 tsp soda

1. Heat kefir

2. Break the egg and mix

3. Add salt, sugar, egg and mix well

4. Mix flour with soda and add to kefir. Stir to obtain the consistency of thick sour cream.

5. Bake in a heated pan

6. Serve with jam, sour cream, condensed milk, honey. Bon appetit.

Fluffy milk pancakes without yeast recipe

Many people love delicious fluffy pancakes, like their mother or grandmother, but not everyone knows how to cook them))
Today we will prepare fluffy, tender and very tasty kefir pancakes, like fluff, according to the classic recipe.
They are prepared without yeast, but they turn out no worse: fluffy, tender, airy, like donuts. I will share with you some secrets to make your pancakes perfect: you don’t need to fill the dough with flour, add it to the desired thickness, use consistency as a guide. Be sure to take kefir at room temperature, and if you just took it out of the refrigerator, then you need to warm it up a little, to about 37 degrees, just don’t overheat it, it shouldn’t be hot or very warm - slightly! Add the soda last and you can leave the dough to stand for 15 minutes - this will make the pancakes more fluffy. And also the main secret is the frying process itself. I will tell you everything in detail in the recipe.
These pancakes are good for breakfast or as a snack. Children love them with tea or a glass of milk. And adults love them no less since childhood and eat them with sour cream, jam, jam, honey, condensed milk, and fresh berries. Their also advantage is that they are prepared very quickly and simply, and they can always be prepared when guests are on the doorstep. Nothing but advantages - let's start cooking!

Be sure to watch our VIDEO RECIPE, which we carefully filmed for you so that the cooking process is simple and understandable!

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Ingredients

Step-by-step recipe with photos

Video recipe

Break the egg into a bowl, add sugar, vanilla sugar or vanilla extract.

Pour in kefir. Kefir must be at room temperature or, if you just took it out of the refrigerator, warm it up a little, to about 37 degrees, so that it becomes barely warm, but not hot! Don't overheat! Check the temperature with a clean finger.
Everything was mixed.

Now add the sifted flour in several additions and mix the dough well. I used 230 grams of flour, but you may need a little less or a little more, since flour comes in different qualities and different moisture content, and the amount of flour depends on the size of the egg and the fat content of kefir. We focus on consistency; the dough should be approximately this thick: not liquid and not thick, it sort of slides off a spoon.

And at the very end, add 1/3 teaspoon of soda to the dough and mix thoroughly. There is no need to quench the soda, it needs an acidic environment and will be quenched with kefir. There is absolutely no soda taste in the finished pancakes. The finished dough can be allowed to stand for about 15 minutes so that it can rest a little, the gluten will swell and the pancakes will be even fluffier. But this is optional. And one more thing - we don’t mix the dough anymore, we just take a spoonful of dough from the edge of the bowl when we start frying the pancakes.

Heat vegetable oil in a frying pan. And spoon the dough onto the hot frying pan. Fry the pancakes over medium heat on one side, then turn over and fry until golden brown on the other side.
I shared with you all the secrets of preparing the dough, and now the most important secret of fluffy pancakes, and it lies in proper frying.
The heat should be medium and the oil hot, immediately after you put in a portion of the batter, the pancakes should begin to fry IMMEDIATELY, the oil around them will bubble slightly, and the underside of the pancakes will brown fairly quickly, BUT not burn. Fry for about 1 minute, I give an approximate time, and you look at your pancakes.

This recipe produces very fluffy pancakes - they seem to “breathe”! It's all about hot kefir!

You can take any kefir - fatty, low-fat, fresh, and sour. The most important thing is that it needs to be heated thoroughly!

I have yesterday’s 1% kefir - I heat it in the microwave for 2 minutes, during this time the kefir heats up very much and even smokes, on the verge of boiling, and this porous surface forms on top.

Beat the egg into the hot kefir and mix.

Add salt and sugar and mix again.

Then slowly add the sifted flour.

The dough should turn out like thick sour cream.

After this, add baking soda and mix well with a whisk or fork.

After baking soda, the dough will rise even more.

Heat the frying pan, pour in a little oil, wait for the oil to also warm up, and only then pour the dough using a tablespoon.

I use a grill pan with a very thick bottom, thanks to which I can use a minimum of vegetable oil, and the pancakes will not burn or be greasy.

Literally 30 seconds after laying out, the dough rises to the widow.

Fry the pancakes on both sides until golden brown.

Additionally, place the pancakes on disposable paper towels to remove excess fat.

The pancakes will be fluffy the next day! But it’s better, of course, to eat them hot and piping hot!

And here is a barrel of one of the pancakes.

I served the pancakes with homemade condensed milk.

I barely managed to break the hot pancake without damaging it too much.

Bon appetit!

If the pancakes are served without condensed milk or sweet jam, then the amount of sugar can be increased by 1 tbsp. l.

A small addition to the recipe:

I put half of the dough in the refrigerator for a day, and the next evening I continued frying the pancakes.
The pancakes are still the same fluffy, tender, airy, soft, appetizing, and do not shine with fat, as they were fried again in a drop of vegetable oil.

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 50 rub.