Ayran belongs to the category of fermented milk products, it is distributed among the Turkic peoples. A homemade drink can be of varying thickness, and it is sometimes even made from Kytyk, simply by diluting it with water or koumiss. But the traditional technology of cooking Ayran involves the fermentation of milk with lactic acid bacteria with the addition of water and salt. The fat content of the product is usually from 1, 2 to 1, 6%, so that its caloric content is low. Possessing a variety of healthy properties, low energy value and unique taste, it is in demand in cooking. It is often used to make dough. Pancakes on ayran prepare easily and quickly, have a peculiar taste and like many. You can make them according to different recipes, sweet and salty, with filling and without it.
Cooking Features
The process of cooking pancakes on ayran is not difficult, and even an aspiring cook will cope with the task. However, to obtain the best result, he needs to know and take into account several important points.
- Ayran You can use any fat content and density for making pancakes, even a slightly peroxide product that has lost its pleasant organoleptic qualities will do. However, the obviously missing drink should not be used for culinary purposes.
- Before connecting with other components of the test, the airan must be heated to room temperature. To do this, it is enough to put it out of the refrigerator about an hour before the start of mixing the dough.
- Flour dough for pancakes must be of high quality. The second-rate product gives products a grayish tint and a specific flavor. The prices for flour of the highest and second grade are not so different, so that it would be reasonable to save on this product.
- Flour must be sieved before use. The main purpose of this manipulation is not to rid the product of small litter and insect larvae, although this is also important. The main task is to saturate flour with oxygen. After sifting, it becomes easy, it is easier to mix it with other ingredients, avoiding the formation of lumps. Dough products made from sifted flour are more airy.
- Salt makes the fritters taste more expressive, even if they are sweet. Usually for this purpose, even a pinch of salt is added to the sweet dough. When kneading dough on ayran, salt should be added only when snack fritters are being prepared, as this drink is salty by itself.
- A dough is considered optimal for pancakes, resembling a village sour cream or slightly less dense. Adjust the density of the dough by adding flour in small portions. Sometimes it takes a little more or a little less than what is indicated in the recipe.
- Fritters are fried, spreading the dough in a tablespoon on a hot pan, covered with butter. So that the dough does not stick to the spoon, it can be moistened with water. If you want the pancakes turned out to be lush, it is advisable to fry them over low heat under the lid.
Served pancakes made from dough in airan, for tea or as a separate dish. They can be supplemented with sour cream or other dairy product, as well as syrup, condensed milk, honey.
Sweet Pancakes on Ayran
Composition:
- airan - 0, 25 l;
- wheat flour - 0, 25 kg;
- sugar - 40-80 g;
- soda - 3-4 g;
- chicken egg - 3 pcs .;
- refined vegetable oil - how much will go.
Preparation Method:
- Put eggs and airan out of the refrigerator in advance so that they can warm up to room temperature by the time the dough is prepared.
- Break eggs into a bowl, add sugar in them. Whisk the products with a whisk.
- Add soda to airan, stir it. Pour this mixture to the egg mass. Stir the products with a whisk.
- Sift flour. Sprinkle it into the liquid base in small portions and stir until the dough reaches the consistency of rich sour cream.
- Heat a small amount of butter in a pan. Put a few spoons of dough on it, leaving a small distance between them so that the products do not stick together when frying.
- Cover the pan with a lid. Fry the pancakes on low heat until they are browned on one side.
- Turn the pancakes over with a spatula, fry for about 2 minutes on the other side and remove from the pan.
- Pour some more oil into the pan, fry the next batch of fritters. Continue cooking until dough is over.
More than specified in the recipe, you should not add sugar to the dough, otherwise the pancakes will start to burn.
Salty Pancakes on Ayran
Composition:
- airan - 0, 3 l;
- wheat flour - 0, 25 kg;
- chicken egg - 3 pcs .;
- butter - 40 g;
- soda - 3 g;
- sugar - 5 g;
- salt - 5 g;
- refined vegetable oil for frying - 40-60 ml.
Preparation Method:
- Eggs break into a bowl, add sugar and salt to them, stir the food with a whisk or fork.
- Into ayran pour in soda, mix.
- Pour the fermented milk drink over the eggs, whisk them with a whisk or fork until smooth.
- Melt the butter in a microwave or in a water bath, pour into the prepared mass, mix.
- Enter the sifted flour. Mix the products thoroughly so that the dough does not come across flour lumps.
- Heat the pan, grease it with vegetable oil. Spread dough on it with spoons. Fry fritters on both sides, giving each of them about 3 minutes.
Salty pancakes can also be served with tea, coffee. Especially well they are combined with sweet tea.
Pancakes on ayran with apple filling
Composition:
- airan - 0, 3 l;
- apple - 0, 2 kg;
- sugar - 40 g;
- ground cinnamon - 5 g;
- baking powder for dough - 5 g;
- chicken egg - 2 pcs .;
- wheat flour - 0, 2 kg;
- refined vegetable oil - how much will go.
Preparation Method:
- Beat the eggs together with the sugar.
- Sift flour and cocoa powder, mix them. Add baking powder and mix dry products again.
- To the eggs, pour ayran, beat them together.
- Wash, dry the apples with a napkin. Peel the fruit, cut out the cores with seeds. Coarsely grate the fruit pulp, put in a bowl with eggs and airan, mix.
- Into the resulting mass add a portion of the dry mixture. Stir until smooth. Continue adding flour and stirring until the dough has the desired consistency.
It remains to fry the pancakes in vegetable oil and serve. According to this recipe they are tasty without any additions.
Pancakes on airana have a unique taste, they are fluffy, tender and do not dry out for a long time. These products can be sweet and salty. They will be even tastier if they are cooked with filling.
