Thick pancakes on kefir are as tasty as their “transparent” relatives.
Many housewives prefer full-fledged pancakes, saving time for their baking.
Another great advantage is the ability to cook "with the binge."
In other words, you make pancakes with various additives - from sweet to meat.
Do not confuse thick pancake recipes for kefir with pancakes. Pancakes are still thinner, bigger and a little less fluffy.
Thick pancakes on kefir - general principles of cooking
• To make thick pancakes come out lush, with a loose, porous structure, well absorbed in jam, sauces, sour cream or condensed milk - make pancake dough on kefir.
• The fermented milk product must be warm. Therefore, it is slightly heated or laid out in advance from the refrigerator. Freshness of the product is not the main thing, and even vice versa. If kefir is already a few days old, then it reacts better with soda.
• Dough is prepared not only from flour of different types - buckwheat or wheat. It can also be made from a mixture of decoys with oatmeal.
• In kefir pancake dough necessarily includes salt, granulated sugar, eggs, baking soda, melted butter, or vegetable oil. Sometimes soda is replaced by yeast.
• In addition to the main components, you can put bananas or pumpkin puree into it.
• Thick pancakes on kefir are baked in a well-heated frying pan. It must be thick-walled or Teflon.
• For the first baking, the pan must be well moistened with vegetable oil. Further it is not required to do this. If the pan is warm enough, the pancakes will not burn, thanks to the butter contained in the dough.
• Thick pancakes on kefir can be cooked with a filling, rolled up. They are also cooked with a refrain. It is added when frying or mixed with the dough.
Man-oat thick pancakes on kefir
Ingredients:
• flakes “Hercules” - 200 gr .; • half a liter of fat (3-5%) kefir;
• table. spoon of light liquid honey;
• three fresh eggs;
• semolina dry, fresh - 200 gr .;
• two spoons of sugar;
• a small pinch of salt;
• soda;
• high quality vegetable oil.
Cooking Method:
1. Combine semolina with oatmeal. Pour the mixture with kefir, stir well and leave to infuse. After an hour and a half, stirring, add a little (up to half a tsp.) Soda and leave for another half hour.
2. Beat and add eggs with sugar and liquid honey. Salt, pour four spoons of oil while stirring.
3. Bake pancakes in warm vegetable oil.
4. Serve hot with yogurt, sour cream or jam.
Thick pancakes on kefir - “Tropicano” (with banana sauce)
Ingredients:
• ripe bananas, soft - 3 pcs .;
• sour, half percent kefir;
• three fresh eggs;
• powdered sugar;
• wheat pancake flour;
• about a third of a tsp. soda;
• lemon juice.
To sauce:
• one banana;
• half a lemon;
• fat sour cream - 100 gr .;
• Tablespoon of light honey.
Cooking Method:
1. Extinguish soda with lemon juice and add to warm kefir. Stir well and set aside for ten minutes. During this time, the soda is activated, and the mass will start to foam slightly.
2. Cut bananas into rings and mash with a fork. Pour in kefir, enter the eggs beaten with powdered sugar, stirring constantly, stir a little.
3. After that, start adding flour. Sprinkle in small pieces, constantly stirring with a mixer. Get the density, slightly thinner homemade sour cream.
4. Give the finished dough 20 minutes to “rest” and only then bake thick pancakes from it.
5. After baking, make a sweet sauce. For him, mix the sour cream with banana grated on a grater and beat well with a mixer. Squeeze the juice from the lemon in the sauce, add honey and mix thoroughly.
6. Serve sauce separately.
Yeast thick pancakes on kefir with cherry caramel
Ingredients:
• two eggs;
• 150 gr. white flour;
• full spoon of sugar;
• a glass of low-fat kefir (no more than 1%); • granulated, “instant” yeast - 1 tsp. spoon;
• three table. spoons of non-aromatic sunflower oil.
For cherry caramel:
• 150 gr. pitted cherries (fresh or frozen);
• 3 table. spoons of sugar;
• 10 gr. unsalted natural oil;
• juice 1/8 of lemon.
Cooking Method:
1. Mix three tablespoons of flour with sugar, yeast and a small pinch of salt. Pour the mixture with slightly heated kefir and whip with a whisk. Cover the container with a cloth for 40 minutes. place in a warm place.
2. Enter the slightly loose eggs, stirring, gradually add the rest of the flour.
3. Without interrupting the stirring, pour in half a glass of slightly cooled boiling water and leave to warm for another 20 minutes.
4. When appropriate, add sunflower oil and bake thick pancakes in a pan.
5. Melt the butter in a saucepan, with a minimum of heating and put sugar in it. When it is completely melted, add half a glass of water in a thin stream and keep it on fire, waiting for the moisture to evaporate. After that, put cherries in a frying pan, sprinkle them with lemon juice and continue to simmer for another two minutes.
6. Serve the pancakes by pouring cherry caramel.
Buckwheat thick pancakes on kefir
Ingredients:
• buckwheat flour - 80 gr .;
• 70 gr. wheat pancake flour;
• fresh eggs - 2 pcs .;
• any good height. oil - 50 ml .;
• soda.
Cooking Method:
1. Cross buckwheat and pancake flour through a rare sieve, add about half tsp. soda
2. Pour half of slightly heated yogurt into separate dishes. Break eggs, put sugar and salt, whisk everything.
3. Without ceasing to stir, enter all flour mix, adding it on the tablespoon.
4. Combine the remaining kefir with sunflower oil. Pour the mixture into the dough and stir well, soak for up to a quarter of an hour.
5. Bake buckwheat pancakes in a roasted pan, richly moistened with vegetable fat. Turn carefully, as they may be torn due to insufficient gluten content. 6. Serve warm, with honey or jam.
Pumpkin thick pancakes on kefir with cottage cheese
Ingredients:
• pumpkin puree (thick juice can be used) - 1 cup;
• three eggs;
• six tablespoons of pancake flour;
• 2 spoons of butter (lean);
• a glass of medium kefir;
• 0.25 tsp. ripper.
In the filling:
• 200 gr. low-fat cottage cheese;
• fine coconut flakes - 2 tbsp. l .;
• one and a half spoonful of granulated sugar;
• Spoon 20% sour cream;
• vanilla powder.
Cooking Method:
1. Combine with pumpkin puree, eggs whipped with sugar. Pour in a little kefir.
2. In a separate deep dish, sifter all the flour and mix it with the ripper.
3. Then enter the cooked pumpkin mixture and mix well. To all flour lumps well parted, mix with a whisk, slightly beating the dough.
4. At the end, pour in the oil and set aside for 20 minutes.
5. Heat the pan on medium heat, moisten it with butter and fry the pancakes.
6. Grind the curd through a sieve and mix it with coconut chips, add sour cream. While stirring with a fork, add sugar and vanillin in turn.
7. For each pancake, put one and a half teaspoons of filling. Evenly distribute it with a spoon all over the pancake and wrap roll.
8. Serve with sour cream or melted honey.
Thick pancakes on kefir - “Sunny”, with cinnamon and apple solder
Ingredients:
• half a liter of sour, low-fat kefir;
• pancake flour - 2.5 stacks;
• two raw eggs;
• 3 full spoons of sugar (refined);
• 1 tsp. cinnamon powder and as much soda;
• table vinegar, 9%;
• juice squeezed from a quarter of a lemon;
• a small pinch of salt;
• sour apples.
Cooking Method:
1. Mix slightly heated kefir with sugar and salt. Here break two eggs and whip out a good whisk. If the apples are sweet, reduce the amount of added sugar.
2. Add cinnamon to the flour and sift the mixture into a separate sieve. Pour in half of the kefir mixture and stir well, breaking the flour gathered into lumps with a whisk. When the dough becomes homogeneous, pour, stirring, the remaining kefir, add vegetable oil. 3. Pancake dough should be a little thick, slightly thinner than for pancakes. If you take him to the ladle and start to pour out, it should flow in a tight stream.
4. Pour baking soda into a glass and fill it with a tablespoon of vinegar. When the mass stops foaming and hissing, pour it into a bowl with dough and mix well. Cover and leave for some time (approximately 15 min.). Apples without peel and cores cut into thin, transparent plates.
5. Pan with non-stick coating, or just thick-walled, heat well on high heat. Then lubricate for the first pancake sunflower oil and reduce heat.
6. With a small ladle, pour the pancake dough onto the center of the pan and immediately place the apple slices on it. Do not pour pancakes with a large diameter bung, and do not put a lot of apples. So it will be almost impossible to turn a pancake without breaking it. Put on five plates on one pancake, closer to the center in the form of a flower.
7. When the top of the pancake is well compacted, and the bottom is reddened, turn it over and bake the other side.
8. Put the finished pancakes on a flat plate, and keep under the towel all the time.
9. Serve with powdered sugar. Separately, choose from sour cream, condensed milk, berry jam or honey.
Thick pancakes for kefir with a brew, “in Greek”
Ingredients:
• wheat pancake flour - 400 grams;
• spoon of pure olive oil;
• soda;
• half a liter of high fat (3-5%) kefir;
• spoon of sugar;
• two eggs.
For the refrain:
• onion head;
• boiled sausage (without bacon) - 80 gr .;
• 5-6 green onions stalks;
• one boiled potato;
• boiled chicken eggs - 2 pcs .;
• 60 grams of “Edam” cheese;
• white cabbage (except young) - 100 g;
• two tables. spoons thin sour cream;
• 10 gr. (1 tsp.) Thick tomato;
• 1 bouillon cube (chicken).
Sauce:
• 50 ml 72% mayonnaise;
• two spoons of sour cream;
• tomato - 20 gr .;
• acute “Georgian” adjika;
• small garlic clove.
Cooking Method: 1. All 400 grams of flour, together with half a spoon of soda, sift into a wide deep bowl, salt, break eggs. While stirring, pour kefir and oil.
2. Sausage, cabbage, potatoes, both types of onions and sausage cut into small pieces and combine with finely grated cheese.
3. Mash a bouillon cube with a rolling pin through a sheet of paper and add half (or a little less) of a teaspoon to the mixture. Pour in the pancake dough and stir well again.
4. Bake as usual pancakes, but smaller on a thick-walled pan. Serve with hot sauce.
5. For the sauce, mix the sour cream with tomato, mayonnaise and adjika. Add the chopped garlic, stir and pour into the saucepan.
Thick pancakes on kefir - useful tips and tricks
• Do not beat the dough too hard, it will become sticky, and pancakes can turn out to be “rubber”.
• To prevent the products from breaking when turning over - let the dough stand for a while before frying.
• Do not forget, the more eggs in the pancake dough, the tighter the pancakes.
• The oil in the dough is injected at the very least. Vegetable can be replaced with cream, before adding it should be well melted and cooled.
• From the first pancake, remove the sample and add sugar or salt if necessary.
• Cooked according to the classic recipe, these pancakes are served hot, with smoked meat or meat cuts. The complex combination of tastes of sweetish dough with brackish mackerel or juicy chicken is especially nice if serving pancakes is hot and smoked slightly cool.
