Dough for pancakes on kefir

Pancakes are one of the most traditional dishes of Russian cuisine, they are baked in almost every family. Pancake dough can be made with or without yeast, knead it on milk, water or dairy products. Many hostesses prefer to make dough for pancakes on kefir. On a fermented milk product, they are tender and delicate, they do not dry out for a long time, maintaining their excellent organoleptic qualities. They can be made thick or thin, sweet and under a savory filling, you just need to find the right recipe and, if necessary, slightly adjust the composition.

Cooking Features

Dough for pancakes on kefir is usually prepared without yeast. The fluffiness and openness of pancakes provide a fermented milk product and baking powder. All versions of pancake dough on kefir are fairly simple to prepare. Even an aspiring cook will perfectly cope with the task if he knows and takes into account a few points:

Flour for pancake dough should be sieved, and this is done immediately before use. This manipulation is needed not only to save the product from insect larvae and small litter that could get into it at the flour mill. The main purpose of sifting flour is to saturate it with oxygen. After this procedure, the flour becomes light, mixes well with other ingredients, without forming lumps. Products made from kneaded dough are more tender.
Kefir for making pancake dough you can use any fat content, but it will come out of a low-fat dough more liquid, pancakes will turn out of it thinner, and vice versa.
The thickness of the pancakes can be adjusted by changing the thickness of the dough. To prepare thin pancakes, not only kefir is added to the dough, but also more liquid products (water, milk). If the ready-made dough seemed too thick to you, you can add a little more boiled water or low-fat kefir to it. If the dough is too thin, pour a little into the plate, add a couple of tablespoons of flour, stir, then combine the thick dough with the main mass, stirring until homogeneous. This will allow the dough to thicken, not allowing the formation of lumps.
Pancakes will not come out even and beautiful, if the dough will come across grains of sugar or flour lumps. It is better to use fine crystalline sugar, carefully rub it with an egg or dissolve it in warm water. Flour is added in portions to an already prepared liquid mixture, mixing the products thoroughly each time. For best results, you can use a blender or mixer.
To make pancakes fluffy and delicate, baking powder is added to the dough for them, most often soda. The use of kefir allows it not to extinguish, as there is enough acid in it to produce a neutralization reaction. However, for reliability, many housewives prefer to pre-extinguish soda with vinegar. If you do not extinguish soda, it is important not to overdo it: take up to 2 teaspoons per liter of kefir (no slides).
Mistresses say that pancakes will be more delicate if boiling water is poured into the dough. It is added at the last stage of cooking dough.

Pancakes can come out lumpy even from a successful test. To this lead culinary errors during frying. Pancakes are fried in a thick-pan pan with a good non-stick coating or on a cast-iron pan. Experienced housewives in a pan, designed for frying pancakes, nothing more, except for them, do not cook. It is necessary to heat the pan and cover with a thin layer of butter, only after that you can pour dough on it. The dough is poured into the center, and then distributed in a circular motion over the pan. As soon as the edges of the pancake are reddened, it is gently turned over with a spatula and fried a little more. Pancakes fry quickly, so you can not move away from the plate at this time.

Classic pastry for pancakes on kefir

Composition:

wheat flour - 0, 3 kg;
kefir - 0, 5-0, 6 l;
refined vegetable oil - 40 ml;
chicken eggs - 2 pcs .;
sugar - 40 g;
salt - 2 g;
soda - 5 g;
Apple Cider Vinegar (6%) - 5 ml.

Method of preparation:

Divide the eggs into whites and yolks.
Place the yolks in a bowl, add sugar and salt, pound carefully.
Heat the kefir slightly (to about 25 degrees). The safest way to do this is in a water bath, since when strongly heated, the fermented milk product may split into cottage cheese and whey, becoming unsuitable for preparing dough. You can also just put a container with kefir in a warm place for half an hour or an hour, put it on the battery. This, too, will allow the kefir to be reheated, preventing it from shutting.
Pour a glass of kefir over the eggs, whisk.
Add vinegar-extinguished soda, mix.
Sift flour. In 2-3 doses, enter it into the dough, carefully mixing the ingredients each time to prevent the formation of lumps.
Gradually pour the remaining kefir and stir the dough to achieve the desired consistency. For thick pancakes, you need a dough that looks like sour cream.
Pour in oil, mix.
Beat the squirrels, put them in the dough. Eggs can not be divided into proteins and yolks, rubbing with sugar entirely, but then the pancakes will turn out a little less lush.

Let the dough stand for 5-10 minutes and start cooking pancakes.

Dough for thin and delicate pancakes on kefir

Composition:

wheat flour - 150 g;
kefir - 0, 25 l;
chicken eggs - 2 pcs .;
water - 0, 2-0, 25 l;
sugar - 60 g;
salt - a pinch;
soda - a pinch;
refined vegetable oil - 60 ml.

Method of preparation:

Eggs and kefir should be removed from the refrigerator in advance so that they are warmed to room temperature by the time the dough is prepared.
Beat the eggs in a bowl, pound them with sugar and salt.
Add kefir. Beat the food with a whisk or mixer.
Sift flour, pour it into the liquid mass. Stir to make the dough uniform, lump free.
Pour in oil, mix again.
Boil the water. Pour soda into boiling water, mix and then pour it into the dough.
Stir the dough quickly.

After 10 minutes you can start baking pancakes. From the dough prepared according to this recipe, they will turn out thin and delicate.