Thin kefir pancakes - an alternative to pancakes with milk. A selection of various recipes for thin pancakes on kefir

Thin kefir pancakes - an alternative to pancakes with milk. A selection of various recipes for thin pancakes on kefir

Pancakes are the favorite pastry of many. Thin, openwork, ruddy, piping hot or stacked, buttered ... Traditionally milk is the basis for them, but there is another version of pancake dough - on kefir. Cooking is not difficult, pancakes are great. True, they differ slightly in taste - they have a pleasant acidity. And the consistency is usually more fluffy than from milk dough.

Basic principles of cooking thin pancakes on kefir

The main ingredients of pancake kefir dough - fermented milk product, eggs, flour.

Sugar and salt must be added to the pancake dough. Even if you make sweet pancakes, a pinch of salt will make their taste more saturated. Accordingly, if unsweetened pancakes are planned, a little bit of sugar is still necessary for a good consistency of dough, and for the brightness of taste.

Often pancake dough brewed with boiling water. This is usually done after the main ingredients are mixed. Pancakes come out fluffy, holey.

A kefir can be replaced by sour milk, yogurt, ryazhenka, varenets.

Often baking soda is added to such a dough: I react with kefir acid, it makes the dough and the pancakes themselves more lush.

To make the dough without lumps, it is better to use a mixer or a whisk. If this is not possible, then you first need to make a thick dough, grind thoroughly, then dilute to the desired state with residual liquid.

Vegetable oil is poured at the end of the dough and stirred well. This allows you to bake pancakes without smearing the pan with anything.

For convenience, all recipes are based on 500 ml of yogurt.

Thin pancakes on kefir with holes

The first recipe can be called basic in the preparation of kefir pancakes. Its advantages - the products are non-greasy, do not tear when turning. And at the same time they are thin and light. In the recipe there is one secret ingredient - starch. You can cook without it, but it gives extra strength to soft pancakes. Ingredients

500 ml kefir

2 eggs

Half a teaspoon of baking soda and salt

2 full glasses of flour

3/4 cup starch

3/4 cup of sugar - you can taste more or less

2 tablespoons of refined oil.

Method of preparation

Separate the whites from the yolks, whisk the latter with sugar.

Separately kefir combine with soda and leave until they react. Kefir should “rise”, as if to swell.

At this time, beat the whites in a light foam.

Mix kefir, yolks, starch and flour. Gently introduce proteins. Add oil last.

At the beginning of baking, grease the pan with oil. Bake pancakes, pouring a little dough.

Such baking will be good to grease with jam.

Two to One: Thin Milk Kefir Pancakes

Sometimes on culinary sites you can read whole battles on whether kefir should have pancakes or milk. Supporters of the latter write that kefir is only for pancakes, and for pancakes - necessarily milk. Their opponents claim that kefir pancake is softer and more magnificent. Why argue when you can connect both together? In this recipe, kefir and milk are taken in a ratio of two to one.


500 ml kefir

A glass of milk

2 tablespoons of granulated sugar

Half a teaspoon of baking soda and salt

1-2 eggs

One and a half cup flour

2 tablespoons of refined oil.

Method of preparation

Kefir gently heat, using a stove or microwave. It should not become hot, otherwise the milk protein will curtail.

In kefir to break an egg, add salt, sugar, soda, mix, let stand.

Add flour by parts, stirring all the time. It should turn out the dough like pancakes, thick, sour cream consistency.

Continuing to stir, pour in a stream of milk. It should also be heated, perhaps even hot.

When it turns out well kneaded mass, pour in the oil, mix it again and bake the pancakes.

Toasty on both sides, fold in a pile and serve with sour cream and melted butter.

Thick pancakes on kefir

Someone appreciates delicate thin pancakes, while others like thick chubby pancakes. This effect is achieved through the reaction of soda and acid, as well as the consistency of the dough - a little thicker than usual.


500 ml kefir

3 eggs

Half a teaspoon of salt and baking soda

Citric Acid

Several grains of vanillin

Half cup sugar

2-2.5 cups flour

2 tablespoons of refined oil.

Method of preparation

Mix all dry ingredients.

In a slightly heated kefir add eggs, beat a little, you can just fork. Pour in the oil.

Combine both mixtures, pouring liquid into dry products, mix thoroughly.

Leave alone for about half an hour.

Grease the pan with a drop of butter or a piece of bacon, heat well.

Pour a portion of the dough to make a fat pancake. Cover with a frying pan.

After a couple of minutes, turn the baked pancake over and hold on the fire for about a minute without the lid.

For a fat pancake a savory supplement is perfect - sour cream, caviar, fish. However, lovers can use them with honey or condensed milk.

Thin pancakes on “Ryzhiki” kefir - with honey and cinnamon

The original version of kefir pancakes - rich taste and warm aroma. Great for a cozy family breakfast.


500 ml kefir

A glass of wheat flour

A glass of rye flour

For a tablespoon of sugar and honey - you can change the ratio at will or use one of the sweet foods.

2 eggs

A pinch of salt

Teaspoon ground cinnamon

Half a spoon of soda

2 tablespoons of refined oil.

Method of preparation

Flour, soda, cinnamon, salt combine together.

Heat a little honey with kefir to make the mixture warm.

Add soda, stir, to well responded ingredients.

Beat eggs with salt, pour into kefir-honey mixture, mix.

In the dry ingredients pour the liquid part, gently beating with a fork or mixer at low speed. Pour in the oil, mix, bake on a well-heated griddle until golden.

These pancakes with a hint of honey and the aroma of cinnamon will be perfectly combined with honey.

Unusual and bright: beet thin pancakes on kefir

The introduction of the vegetable component makes pancakes easier and more dietary. But the most important thing is the amazing color of this baking, just for the sake of it is worth trying to bake pancakes on kefir with beets.


500 ml kefir

300 g beet

2-3 cups flour

2 eggs

A pinch of salt

2 tablespoons of sugar

2 tablespoons of refined oil.

Method of preparation

Boil beets, and it is better to bake in the oven or microwave.

Grind beets with a blender, meat grinder or fine grater.

Add in beet puree eggs, salt, sugar, kefir.

Pour the flour in parts, stirring constantly.

Add oil, mix, leave for half an hour alone.

Bake pancakes, you can use a small griddle, pancakes will be neat and elegant. The taste of beets is felt slightly, but the color is very bright. These pancakes should like the kids.

Boiled thin pancakes: what happens if you dilute kefir dough with boiling water

Brewing dough for pancakes with boiling water seems unusual, but it does take place. Pancakes are thin, fluffy and very perforated.


500 ml kefir

2 - 2.5 cups sifted flour

2 eggs

Half a spoon of baking soda

A pinch of salt

A tablespoon of sugar, you can taste more

Glass of boiling water

2 tablespoons of refined oil.

Method of preparation

Mix the kefir with the eggs, add salt and sugar, and beat a little until homogeneous.

Pour flour to make a rather thick dough.

In a glass of boiling water, stir the soda and pour it into the dough, stirring quickly with a spoon, whisk or mixer.

At the end, pour in the oil, stir.

Bake thin pancakes in a hot pan.

Thin pancakes on prifik kefir

Cooking pancakes with pripek comes from traditional Russian cuisine. But today, everything can be pripikeom - any food, chopped and roasted in a pan.


500 ml kefir

2 eggs

2 - 3 cups flour

A pinch of salt

Teaspoon sugar

3-4 tablespoons of refined oil.

For pripochek:

1 medium onion

100 g cooked smoked sausage

100 g boiled chicken

100 g pre-boiled mushrooms

You can use the named products all together or one thing, to mix them in a convenient combination.

Method of preparation

Slightly warm the kefir, dissolve salt and sugar in it.

Beat the eggs and stir.

Add flour to pieces, kneading dough. Perfect for this mixer or whisk.

Onion finely shred. Cut sausage and mushrooms into cubes. Cheese coarsely grate.

Pancakes with pripek are baked in the following way: pour half-spoons of butter on the pan, heat, fry the necessary ingredient - onion, then sausage. Or sausage. Or onions and mushrooms. Top pour the dough in the amount of about one and a half times more than the usual pancake.

Wait until it is well grabbed and baked. Turn over.

Lightly press the pancake with a spatula or hand, as it may be uneven due to the pieces of the burn.

When fried, put on a dish.

Pancakes with pripek come out very satisfying.

Tricks and secrets of cooking thin pancakes on kefir

  • In order for a pancake not to be lumpy, it is advisable to observe a few secrets when preparing kefir dough.
  • Sifting flour before making dough will add baking to the baking. This applies to any test, including pancake.
  • If you need fluffy, puffy pancakes, you don’t need to add either milk or water to kefir dough — nothing but kefir.
  • Add baking soda to kefir dough carefully and strictly according to the recipe. If you put the excess, you get an unpleasant soda flavor.
  • Dough on kefir with soda should stand for a little before baking.
  • Sometimes butter is not added to the pancake dough, preferring to lubricate the pan. However, you should not experiment with kefir dough - it is better to pour a couple of tablespoons of unrefined oil straight into the mass. This will improve the consistency and taste of the finished products, not to mention the convenience of baking.
  • It is important not to overdo it with butter, otherwise the pastry will come out with a greasy, unpleasant consistency.
  • If pancakes stick and don't want to roll over, there may be several reasons. It is necessary to check whether there is enough oil in the dough. Is it too thin batter? It should be as thick as fresh cream. If the dough is very thin, add flour. But do not pour directly into the total mass, but pour a small amount of dough into a bowl, put a couple of tablespoons of flour, grind and then pour into the main mixture.
  • The problem of sticking pancakes can be associated with a frying pan. It is not necessary to use a special pancake or cast iron - you can prepare any. Slightly heat, pour in fine salt, rub with a sponge or cloth, wash, heat again, pouring a couple of spoons of oil. Drain the oil and start frying pancakes.

Bon appetit!

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