Lush pancakes on kefir

Bread 816 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Lush pancakes on kefir
  • Serves: 25 People
  • Prepare Time: -
  • Cooking Time: 1 hours
  • Calories: 2780
  • Difficulty: Easy
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Lush pancakes on kefir without yeast - we cook with soda according to a proven step-by-step recipe. Airy, like fluff, tender, aromatic and very tasty - they are so good with sour cream and jam!

To be honest, I can safely call this recipe for kefir pancakes the best. I have cooked on it several times and there have never been any mistakes. The main thing is to observe all the nuances and subtleties, without neglecting even the most seemingly insignificant ones.

First of all, we heat kefir (any fat content). On cold dough, the initially fluffy pancakes, after cooking, instantly turn into flat cakes (as soon as they are removed from the pan). The ideal kefir is not the first freshness (sour, but not rotten).

I recommend using wheat flour of the highest grade (for many years I have been buying the same brand - Lidskaya Premium). So here's another secret of lush pancakes - in the ratio of kefir and flour. Remember the proportions - almost 1: 1. In other words, 500 milliliters of kefir requires almost the same amount of flour (usually a little less).

The dough for yeast-free pancakes should be thick (like very fatty sour cream). It does not run off the spoon, but slides off it very lazily (not without your help).

Another secret of fluffy kefir pancakes is that soda is added at the last moment. Thanks to this technique, the neutralization reaction (acid + alkali) occurs practically in a frying pan, and not in a bowl where the dough is kneaded. That is, the magic bubbles of carbon dioxide do not evaporate, but remain as much as possible in the dough.

I hope this simple recipe and many step-by-step photos will be useful to many chefs. Let the pancakes on your table always be magnificent, and the faces of the households - well-fed and satisfied.

Ingredients

Directions

  1. To prepare delicious and very lush yeast-free pancakes, we need the following ingredients: kefir, wheat flour, chicken eggs, refined vegetable (I use sunflower) oil, sugar, baking soda and salt.In a bulky dish, break a couple of chicken eggs at room temperature (in the recipe they use a slightly larger than average size - 55-60 grams in shell).
  2. Add 2 level tablespoons of sugar and half a teaspoon of salt. Do not put in a lot of sugar, otherwise the pancakes will burn
  3. Beat everything with a fork or whisk so that the sugar and salt begin to dissolve.
  4. 500 milliliters of kefir (in my case with a fat content of 2.5%) must be warmed up. It is possible on the stove or in the microwave (my option). The most important thing is that the kefir becomes well warm, while not curdling.
  5. Pour kefir over the eggs.
  6. Mix well with a whisk so that the mixture becomes homogeneous, and the sugar and salt are completely dissolved.
  7. Sift 450 grams of premium wheat flour through a sieve. Thanks to this, we get rid of lumps and unwanted debris, as well as saturate the flour with oxygen.
  8. Gradually pouring wheat flour into the kefir-egg base, knead the dough. At first, it will be like low-fat sour cream. After 400 grams of flour, the dough will already be of almost a suitable consistency, so you need to understand what exactly we need.
  9. In my case, it took 450 grams of Lida flour, and you should be guided by your moisture content.
  10. The yeast-free dough on kefir for lush pancakes turns out to be thick: it is not fluid, but very lazy, not without your help, slides off the spoon. If you find it difficult to knead it with a whisk, then you're done.
  11. Now the very important step is to add baking soda (1 level teaspoon). Be sure to sift it through a strainer (in an even thin layer directly onto the dough) to break up the lumps.
  12. Mix the dough quickly with a spatula - literally in 7-8 movements. Before our eyes, the dough becomes thicker and noticeably increases in volume.
  13. We do not touch the dough further: let all that airiness and tenderness that is in it remain. We will work with two tablespoons.Pour odorless vegetable oil into a wide frying pan (I have a diameter of 28 centimeters) and heat it over moderate heat. For pancakes, you need just enough so that the oil completely covers the bottom. No, pancakes should not float in oil (they will be too greasy), but they should not lie on a dry surface (they will not rise well). We scoop up one full tablespoon of dough - we take it not from the middle, but along the edge of the bowl, so as not to disturb the rest of the dough. Hold the spoon sideways as low as possible to the pan and use the second tablespoon to help the dough go down into the butter. Thus, we spread as many pancakes as fit in the pan (they should lie freely on the bottom and not touch). Cook over moderate heat until golden brown forms on the underside and noticeable bubbles appear on the sides.Using two forks, carefully turn the pancakes over to the other side. We cover the pan with a lid (not completely, but so that there is a gap for steam to escape - then condensation will not form, which can drip into the oil and give splashes). In any case, we lift the lid not at an angle, but strictly horizontally. Cook until the underside is browned.
  14. Transfer the finished pancakes to a dish covered with paper towels or napkins. They will absorb excess fat. If necessary, add more oil to the pan (it took me half a glass for everything), heat it and prepare the next batch of pancakes. In total, from the amount of ingredients specified in the recipe, I get 25 medium-sized pieces.
  15. Unusually lush, almost weightless, tender, aromatic and very tasty homemade pancakes on kefir without yeast are best eaten immediately warm. After reheating, they will certainly not be hard (just store in an airtight container), but not like from a frying pan. Sour cream, natural honey, syrups, preserves, marmalades or jam - they go well with all these additives. Cook for your health and bon appetit, friends!

Lush pancakes on kefir



  • Serves: 25 People
  • Prepare Time: -
  • Cooking Time: 1 hours
  • Calories: 2780
  • Difficulty: Easy

Lush pancakes on kefir without yeast - we cook with soda according to a proven step-by-step recipe. Airy, like fluff, tender, aromatic and very tasty - they are so good with sour cream and jam!

To be honest, I can safely call this recipe for kefir pancakes the best. I have cooked on it several times and there have never been any mistakes. The main thing is to observe all the nuances and subtleties, without neglecting even the most seemingly insignificant ones.

First of all, we heat kefir (any fat content). On cold dough, the initially fluffy pancakes, after cooking, instantly turn into flat cakes (as soon as they are removed from the pan). The ideal kefir is not the first freshness (sour, but not rotten).

I recommend using wheat flour of the highest grade (for many years I have been buying the same brand - Lidskaya Premium). So here's another secret of lush pancakes - in the ratio of kefir and flour. Remember the proportions - almost 1: 1. In other words, 500 milliliters of kefir requires almost the same amount of flour (usually a little less).

The dough for yeast-free pancakes should be thick (like very fatty sour cream). It does not run off the spoon, but slides off it very lazily (not without your help).

Another secret of fluffy kefir pancakes is that soda is added at the last moment. Thanks to this technique, the neutralization reaction (acid + alkali) occurs practically in a frying pan, and not in a bowl where the dough is kneaded. That is, the magic bubbles of carbon dioxide do not evaporate, but remain as much as possible in the dough.

I hope this simple recipe and many step-by-step photos will be useful to many chefs. Let the pancakes on your table always be magnificent, and the faces of the households - well-fed and satisfied.

Ingredients

Directions

  1. To prepare delicious and very lush yeast-free pancakes, we need the following ingredients: kefir, wheat flour, chicken eggs, refined vegetable (I use sunflower) oil, sugar, baking soda and salt.In a bulky dish, break a couple of chicken eggs at room temperature (in the recipe they use a slightly larger than average size - 55-60 grams in shell).
  2. Add 2 level tablespoons of sugar and half a teaspoon of salt. Do not put in a lot of sugar, otherwise the pancakes will burn
  3. Beat everything with a fork or whisk so that the sugar and salt begin to dissolve.
  4. 500 milliliters of kefir (in my case with a fat content of 2.5%) must be warmed up. It is possible on the stove or in the microwave (my option). The most important thing is that the kefir becomes well warm, while not curdling.
  5. Pour kefir over the eggs.
  6. Mix well with a whisk so that the mixture becomes homogeneous, and the sugar and salt are completely dissolved.
  7. Sift 450 grams of premium wheat flour through a sieve. Thanks to this, we get rid of lumps and unwanted debris, as well as saturate the flour with oxygen.
  8. Gradually pouring wheat flour into the kefir-egg base, knead the dough. At first, it will be like low-fat sour cream. After 400 grams of flour, the dough will already be of almost a suitable consistency, so you need to understand what exactly we need.
  9. In my case, it took 450 grams of Lida flour, and you should be guided by your moisture content.
  10. The yeast-free dough on kefir for lush pancakes turns out to be thick: it is not fluid, but very lazy, not without your help, slides off the spoon. If you find it difficult to knead it with a whisk, then you're done.
  11. Now the very important step is to add baking soda (1 level teaspoon). Be sure to sift it through a strainer (in an even thin layer directly onto the dough) to break up the lumps.
  12. Mix the dough quickly with a spatula - literally in 7-8 movements. Before our eyes, the dough becomes thicker and noticeably increases in volume.
  13. We do not touch the dough further: let all that airiness and tenderness that is in it remain. We will work with two tablespoons.Pour odorless vegetable oil into a wide frying pan (I have a diameter of 28 centimeters) and heat it over moderate heat. For pancakes, you need just enough so that the oil completely covers the bottom. No, pancakes should not float in oil (they will be too greasy), but they should not lie on a dry surface (they will not rise well). We scoop up one full tablespoon of dough - we take it not from the middle, but along the edge of the bowl, so as not to disturb the rest of the dough. Hold the spoon sideways as low as possible to the pan and use the second tablespoon to help the dough go down into the butter. Thus, we spread as many pancakes as fit in the pan (they should lie freely on the bottom and not touch). Cook over moderate heat until golden brown forms on the underside and noticeable bubbles appear on the sides.Using two forks, carefully turn the pancakes over to the other side. We cover the pan with a lid (not completely, but so that there is a gap for steam to escape - then condensation will not form, which can drip into the oil and give splashes). In any case, we lift the lid not at an angle, but strictly horizontally. Cook until the underside is browned.
  14. Transfer the finished pancakes to a dish covered with paper towels or napkins. They will absorb excess fat. If necessary, add more oil to the pan (it took me half a glass for everything), heat it and prepare the next batch of pancakes. In total, from the amount of ingredients specified in the recipe, I get 25 medium-sized pieces.
  15. Unusually lush, almost weightless, tender, aromatic and very tasty homemade pancakes on kefir without yeast are best eaten immediately warm. After reheating, they will certainly not be hard (just store in an airtight container), but not like from a frying pan. Sour cream, natural honey, syrups, preserves, marmalades or jam - they go well with all these additives. Cook for your health and bon appetit, friends!

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