Experienced housewives often knead dough for fritters on fermented milk products. As a result, the products acquire a unique taste, are magnificent and do not harden for a long time. Taking into account the fact that even not quite fresh products are suitable for making dough, such dishes are also beneficial for the family budget, as they allow the use of products that have already become tasteless and of little use. Yoghurt is no exception. For the preparation of a delicious dessert, it can be used any: natural and flavored, thick and drinking, homogeneous and with pieces of fruit. Fritters on yogurt, cooked according to the same recipe, can have different tastes, so their organoleptic qualities depend on what kind of fermented milk product underlies them. These products are fragrant, appetizing, tender. Both children and adults love them.
Cooking Features
Bake pancakes is not as difficult as it may seem to novice chefs. Many housewives make them for breakfast. Dough on yogurt can be a good basis for making this classic dessert. Even an inexperienced cook can cook it. The result will not disappoint him if he knows and takes into account several important points.
- Flour for pancakes is desirable to use high quality. The second-rate product gives the product a gray tint and an unpleasant taste, which even the fruity aroma of yogurt cannot mask.
- Flour must be sifted before connecting to other components. The main goal of this manipulation is not to rid the product of small litter and insect larvae, although this is important. The main task is to saturate flour with oxygen. After sifting, it becomes easy. This flour is easier to combine with other ingredients, preventing the formation of flour lumps. The dough, kneaded on such flour, rises better, baking from it comes out more air.
- Yogurt for pancakes can be used by anyone, even slightly sour, but still not expired. A spoiled product will not be useful even if it is used for kneading dough.
- Yogurt can be of different thickness and fat content. The amount of flour required for kneading dough depends on it. It is worth being guided by its thickness. The dough on the pancakes on the consistency should resemble a village sour cream.
- If you use sweet yogurt to make pancakes, put less sugar in the dough.
- Fritter dough can be mixed with or without yeast. To activate the yeast yogurt or other liquid must be heated to 30-40 degrees. For the unleavened dough, the temperature of the products is less important, but still experienced housewives note that the pancakes come out less lush from the cold ingredients.
- In order to fry the pancakes, spread the dough with a spoon on a hot pan with boiling oil. It is desirable to moisten the spoon with water so that the dough does not stick to it.
- To remove excess oil, ready-made pancakes are first spread on a napkin. After it absorbs excess fat, they are put on plates and served at the table.
Yoghurt pancakes can be served with sour cream or yogurt. Syrup, condensed milk, chocolate or banana sauce will also be a good addition to them. You can supplement the dish with fresh or canned berries or fruits.
Classic pancakes on drinking yoghurt
Composition:
- drinking yoghurt (natural or aromatized) - 0, 25 l;
- wheat flour - 0, 3 kg;
- chicken egg - 3 pcs .;
- sugar - 20-60 g;
- salt - a pinch;
- refined vegetable oil - how much will it take (including 80 ml in the dough);
- baking powder for dough - 5 g.
Method of preparation:
- Remove the yoghurt and eggs from the refrigerator in advance so that they warm to room temperature by the time the dough is kneaded.
- Sift flour and mix with baking powder.
- Break eggs into a bowl, add sugar and salt to them. If you use natural yogurt, you can add a pinch of vanillin.
- Mash eggs with sugar.
- Add yogurt to the egg mass, whisk the products with a whisk.
- When the liquid mixture is smooth, add flour and stir. Stir thoroughly so that there are no flour lumps left in the finished dough. For a perfect result, you can resort to using a mixer, using a special nozzle for making dough.
- Pour the butter into the dough, mix well.
- Heat the pan, grease with oil. Place a tablespoon of dough on a hot frying pan, making short distances between portions so that the pancakes do not stick together.
- Cover the pan and fry the pancakes over low heat until the dough is bubbling over the top. Fritters from below are guaranteed to be fried. Turn them over and browse the other side.
Pancakes according to this recipe are lush and fragrant. Time and effort on their preparation will not take much, but the result will please you.
Yeast dough for pancakes on yogurt
Composition:
- wheat flour - 0.5 kg;
- drinking yoghurt - 0, 4 l;
- chicken egg - 2 pcs .;
- sugar - 20-40 g;
- dry yeast - 10 g;
- salt - a pinch;
- refined vegetable oil - how much will go.
Method of preparation:
- Heat the yoghurt a little in a water bath. It is necessary to warm it up carefully, because with strong heating, fermented milk products are separated into cottage cheese and whey, becoming unsuitable for preparing dough.
- Pour the yogurt into a bowl, add the yeast and a spoonful of sugar into it, mix.
- Wait 10-15 minutes until the yogurt is foamed.
- Add half the amount of flour, salt and sugar left to the yogurt. Cover the bowl with a damp cloth. Wait until the dough comes up, that is, rises and starts to fall.
- Break eggs into a clean bowl, whisk them with a whisk, pour over the dough, mix.
- Enter the remaining flour. Leave the dough for half an hour in a warm place.
- Heat the pan, pour oil on it. Spoon form pancakes and fry them on both sides.
Yeast pancakes are always richer than fresh, but their preparation takes much more time and requires more skill.
Fritters on Greek or thick fruit yogurt
Composition:
- Greek or fruit yogurt - 0, 3 l;
- sugar - 40-60 g;
- wheat flour - 150 g;
- salt - a pinch;
- baking powder for dough - 10 g;
- vanillin (optional) - at the tip of the knife;
- chicken egg - 1 pc .;
- refined vegetable oil - how much will go.
Method of preparation:
- Break an egg into a bowl, add sugar to it, pound it with a white whisk.
- Mix sifted flour with baking powder and salt. If you are using vanillin, add it to the flour at this stage too.
- Add yogurt to the egg. Beat the food with a whisk or mixer.
- Combine the resulting mass with the dry mixture, prepare the dough.
- Spreading the dough with the spoon into the pan with boiling oil, fry the pancakes.
It is recommended to serve pancakes prepared according to this recipe with sour cream. They can serve as a separate dish or as an addition to tea and coffee.
Yoghurt pancakes with apples and cinnamon
Composition:
- unsweetened drinking yoghurt - 0, 25 l;
- sugar - 50 g;
- ground cinnamon - 10 g;
- chicken egg - 2 pcs .;
- apple - 0, 2 kg;
- wheat flour - 150 g;
- refined vegetable oil - how much will go;
- soda - 3 g.
Method of preparation:
- Mix sifted flour with cinnamon.
- Mash eggs with sugar.
- Apple wash, peel, remove the core of the fruit from the fruit. Finely chop or chop the apple pulp on a grater with large holes.
- Add yoghurt soda, stir, wait for the reaction.
- Pour the yogurt into a bowl of eggs, mix thoroughly.
- Add the flour and cinnamon mixture. Stir to make a smooth dough.
- Add apples. Stir the dough again, making sure that the apple slices are distributed as evenly as possible.
- Heat vegetable oil in a pan and fry pancakes in it.
Pancakes made from yogurt with apples and cinnamon are a delicious and fragrant dessert that hardly anyone can refuse.
Any type of yoghurt can be a good base for pancake dough. These products will be even tastier if fruits are introduced into the composition. Serve yogurt pancakes for tea or coffee, as well as an independent dish.
