This pancake recipe is ideal for those who have just begun to delve into culinary science. I remember my first pancakes, and my second too, it was a funny sight. The first ten pancakes flew into the trash can, but the second ten turned out miraculously. Perfect thin and tender pancakes are difficult to prepare without some skill and experience. Even a child could make fatty ones like mine today. Thanks to the fact that the base of the dough is kefir and not milk, the pancakes turn out super tender even at this thickness. My eldest eight-year-old son helped me fry pancakes this time, and even he did a great job. I literally did this procedure with my left foot. So I highly recommend this recipe to all those who don’t like to bother.

Ingredients:

• flour – 300 g
• kefir – 500 ml
• sugar – 2 tbsp.
• salt – 0.3 tsp.
• soda – 1 tsp.
• eggs – 2 pcs.
• sunflower oil 3 tbsp + 3 tbsp

How to cook thick pancakes with kefir

We measure everything necessary ingredients and put them at hand for convenience and speed of further actions.

The eggs go first. Add sugar and salt to them and beat a little.

Then add 3 tablespoons of sunflower oil. It will give the pancakes tenderness and elasticity.

Add kefir and soda and mix.

Then add flour.

Using a mixer, stir the dough until smooth, breaking up all the flour lumps. I tried to convey the consistency of the dough in the photo, it turned out much thicker than classic pancake dough. This is due to the fact that we added as much as 300 g of flour, this is the only way we can get thick pancakes.

Turn on the heat and heat the pan thoroughly. Then grease it with a small amount of sunflower oil (required) and using a ladle filled with dough, bake the first pancake. Pour the dough exactly into the center of the pan and do nothing else. The dough spreads itself to the size we need and hardens. When bubbles appear on the surface of the pancake, it’s time to flip the pancake to the other side, after which we fry it for another 30 seconds. Fire is medium.

How to cook thick fluffy pancakes with heated kefir recipe - Full description preparation so that the dish turns out very tasty and original.

Thick Russian pancakes with kefir

Nowadays, the recipe has been somewhat simplified, and our grandmothers’ thick Russian pancakes can be baked without much effort in a regular frying pan by preparing the dough with kefir.

Kefir pancakes turn out very fluffy, tasty and literally melt in your mouth.

What exactly is good about pancakes cooked with kefir? Most importantly, they do not contain yeast, which is important for people watching their figure. The recipe for such pancakes implies a non-steamed method of preparation, purely based on fermented lactic bacteria, which in its properties in baking completely replaces yeast. The advantage of such kefir pancakes is their low calorie content, which is indispensable for dietary nutrition.

Classic recipe for pancakes with kefir

4 cups low-fat kefir, 3 chicken eggs (can be replaced with 4 quail eggs, which will make the pancakes more elastic and full of vitamins), 3 tablespoons of sugar, 2 teaspoons of soda, about two cups of wheat flour, half a teaspoon of salt

By this simple traditional recipe The eggs are thoroughly ground with sugar and salt until white. This can be done with a mixer or a regular whisk. In a separate bowl, pour soda into kefir and mix. In this case, quenching with vinegar is not required, since, due to its acidity, kefir itself acts as an alkali neutralizer. The kefir mixture and soda are allowed to react for several minutes until foam appears.

Next, the beaten eggs are combined with kefir and flour is added with continuous stirring. You will need about two cups of flour, but this measure is inaccurate, since the thickness of the mass is determined as the dough is mixed and, based on this, the required amount of flour is added. The consistency of the pancake dough should be like medium-thick sour cream, but in no case liquid.

Before baking, this dough is kept on kefir for about half an hour, and then baked in a hot frying pan, greased with butter or a piece of lard. Kefir pancakes are very fragile, and therefore a wide spatula is used to remove them from the pan.

Yeast pancakes with kefir

For those who like fluffier and thicker pancakes, a recipe using yeast is suitable, although this will slightly increase the calorie content of the dish. This recipe can be considered originally Russian, except that in the old days they used not kefir, but sour milk. But nevertheless, the principle of kneading dough and cooking is identical.

1 glass of low-fat kefir, 250 g of wheat flour, 40 g of butter, 25 g of yeast, 2 eggs, 2 tablespoons of sugar and a pinch of salt

The yeast is poured with warm kefir and left for about twenty minutes to “bloom.” Meanwhile, eggs are ground with sugar and butter. To make the pancakes thicker, fluffier and more tender, you can use ghee. When the yeast in the kefir dissolves, you need to add the egg mass and mix everything. Next, add flour with constant stirring until it becomes semi-thick sour cream. The resulting dough is salted to taste and kept for about an hour in a warm place so that the dough rises. These pancakes are baked in a frying pan, preferably in butter, which will give the final dish a special rich aroma.

Oat pancakes with starch

The recipe for pancakes with oatmeal is also simple to make and available in the required quantity of products. These pancakes differ from wheat pancakes in that they have an unusual taste and some crispiness. They are also thick and lush, but more fragile.

2 cups oatmeal, 2 chicken eggs, 50 ml olive oil, 1 teaspoon baking soda, 2 tablespoons cornstarch, 4 tablespoons sugar, 3 cups kefir and salt to taste

So, why is starch added to pancakes? In this case, this complex carbohydrate acts as a thickener and binder to the dough, because oat flour, as mentioned above, gives baked goods fragility, and for good pancakes elasticity is required. In addition, by adding starch, you can significantly reduce the amount of harmful carbohydrates such as animal oils. Starch will make the lean dough more fluffy and loose, which will affect the taste.

As with all the recipes described above, the method of preparing oat pancakes is almost identical to them. The eggs are beaten with sugar. But in this case it is not creamy that is added, but olive oil. For what - it will become clear a little later. Kefir is mixed with soda and left until foam forms. Flour is mixed with dry starch. Then everything is combined and left for about half an hour, salt is added to taste.

But the baking process is already different from the previous ones and more convenient. The previously added olive oil eliminates the need to grease the pan for each new pancake. The frying pan is coated only for the first time. And then the dough with added oil no longer sticks when frying. This method does not make pancakes more fatty, since all the added oil is fried almost completely. You can use this culinary trick when baking absolutely any pancakes using a wide variety of recipes.

Nutritional value of kefir pancakes

For some reason, there is an opinion that any pancakes are extremely high in calories and harmful to the figure. Probably, this opinion was formed due to the traditions of Maslenitsa week, when pancakes are enjoyed every day and in different variations of preparation, with various fillings and simply greased with butter. Of course, eating rich pancakes with condensed milk and butter, it’s no wonder you gain excess weight. But if we take the traditional recipes described here as a basis and calculate the energy value of these pancakes, then there is absolutely no reason to panic.

Taking into account the eggs, kefir, flour, sugar and a small amount of butter included in these recipes, the average calorie content of kefir pancakes is about 200 kcal/100 g of the finished product. This is approximately the same calorie content as a bowl of cereal with milk for breakfast or a sausage sandwich. This is also the amount of calories contained in two muffins or one small 45-gram chocolate bar. Three boiled eggs also contain exactly 200 kcal.

How to cook thick pancakes with kefir

Kefir-based pancakes can be baked literally every day, because their preparation requires the simplest ingredients. The main thing is that thick, porous pancakes with a piquant taste are always possible for everyone, even inexperienced housewives. If you like these kinds of pancakes, use the recipes and useful tips below.

Thick pancakes with kefir, cooked according to classic recipe They turn out lush, thick, but soft. They do not tear, do not stick to the pan, and go well with salty and sweet fillings.

Ingredients required for 4 servings.

• kefir – 125 grams;
• sugar – 25 grams;
• salt – 5 g;
• eggs (selected) – 3 pieces;
• clean water – 80 ml;
• sifted flour - 6 tbsp. spoons

• vegetable oil– 17 grams;
• 10 g butter.

Cooking will take time - 1 hour, calorie content will be 200 kcal.

Classic recipe step by step:

1. Break 3 eggs into a suitable bowl, sprinkle with salt, sugar, add flour, beat with a mixer until smooth. Add ghee, heated kefir, warm water to this mass, beat again;
2. If there are no devices, the dough can be made by hand. Pour six tablespoons of flour into a small cup, according to the recipe, add sugar and salt. Break three eggs into the same cup and grind all ingredients until smooth. Stirring all the time with a whisk, add water, ghee, warm kefir;
3. Place a towel or cling film over the bowl of dough. Place in the refrigerator for 30 minutes. You can leave the dough overnight and prepare a great breakfast in the morning;
4. Bake pancakes in a frying pan over high heat. Moreover, during cooking the heat must be reduced, otherwise the pancakes may burn;
5. Stir the finished dough, scoop it up with a ladle, pour it into a hot frying pan, which must be immediately turned to distribute the dough evenly. Fry until the edges of the pancake are browned. Then pry it off with a spatula and turn it over. On the other side, bake for just a minute. Place the finished pancakes on a plate, cover with a lid, then they will arrive on the table warm.

Custard thick pancakes with kefir

In order not to be upset by every “pancake being lumpy,” you need to find the ideal cooking method. Kefir-based custard pancakes are close to ideal. They are very tender and tasty. They do not stick to the pan and cook quickly.

Product consumption for 6 servings:

• 300 g flour;
• kefir – 500 ml;
• 50 grams of sugar;
• 2 tbsp. spoons of refined oil;
• a pinch of baking soda;
• 3 eggs;
• salt – 10 grams;
• 3 tbsp. spoons of starch (preferably corn starch);
• ghee or sunflower oil for frying.

You can bake pancakes in 40 minutes, their calorie content will be 115 kcal.

Method for preparing thick custard pancakes with kefir:

1. Smash chicken eggs into a cup, add sugar and salt. Mix these products with a whisk until smooth;
2. Pour kefir into the egg mixture and beat well. Continuing to beat, slowly add flour, starch, preferably corn starch. The readiness of the dough is determined by the absence of lumps in it;
3. Bring 1 cup to a boil clean water. Add baking soda, mix and pour the hot liquid into the dough. Mix well. Add oil and mix again;
4. Bake pancakes in a very hot frying pan, greased with oil. Place the cooked pancakes on a plate or in a bowl with a lid. Serve hot.

Fluffy yeast pancakes with yogurt

Yeast pancakes take a long time to make. This whole story. But they can become the most satisfying and memorable dish on the table.

For 8 servings you will need:

It will take 2 hours 30 minutes to cook, the energy value of the dish will be 230 kcal.

Recipe for fluffy yeast pancakes with kefir step by step:

1. Heat the kefir to 40 degrees, pour it into a large container in which you can knead the dough without any problems. Pour yeast into kefir, stir and leave for 10 minutes;
2. Sift the flour into the kefir and yeast mixture, add sugar, stir until smooth. Cover the container with a towel and place in the warmest place in the kitchen for 2 hours;
3. Separate the yolks from the whites. Heat the melted butter and mix it only with the yolks. Leave the whites for now;
4. Add the mixture of butter and yolks to the dough, mix thoroughly. Cover with a towel and let stand for 40 minutes;
5. Beat the egg white with salt until a fluffy foam forms and add it into the dough in small portions, carefully stirring with a spoon from bottom to top;
6. Bake in a frying pan, lightly greasing it with oil before each pancake. To prevent the finished pancakes from cooling down, it is better to put them in a bowl and keep them covered.

Take note of the recipe pea soup with smoked meats.

Chicken and corn salad is simple and easy to prepare, it will be a great addition to any dish.

Pancakes with semolina with milk and kefir

Many housewives are afraid to bake pancakes with the addition of semolina, but they are very easy to make. The main thing is to know the cooking features.

• 0.6 kg flour;
• 500 ml of any kefir;
• 40 grams of semolina;
• half a glass of fresh milk;
• 1 chicken egg;
• 1 pinch each of salt and soda;
• 35 g refined oil;
• 1 tbsp. spoon of sugar.

Pancakes can be prepared in 30 minutes, and their calorie content will not exceed 125 kcal.

How to cook thick pancakes with kefir, milk and semolina? Let's look at the step-by-step cooking method.

Pour the kefir into a saucepan and heat it a little over low heat; the kefir should not be hot, but warm.

Add semolina, soda, sugar, salt and egg to heated kefir. Mix all ingredients well.

Sifting the flour through a sieve, pour it into the kefir mixture so that the resulting mass resembles thick sour cream in thickness. There should be no lumps in the dough, so mix all the ingredients well;

Bring the milk to a boil and pour into the resulting mass in a thin stream, stirring all the time.

If the dough turns out liquid, you can add a small amount of semolina and flour to it. Pour sunflower oil into the prepared dough.

These pancakes need to be baked in a well-heated frying pan, greased with oil. A cast iron or regular pancake pan will do.

1. After cooking, the pancake dough should rest for 30 minutes. During this time, the flour will disperse in the liquid, the semolina will swell and the dough will become homogeneous;
2. The dough is easy to prepare without lumps if the flour is diluted with salt; water;
3. Before making the first pancake, grease the frying pan with oil. But just a little. Remove excess with a paper towel;
4. The pancake is turned over when holes form on the top side;
5. During baking, a bubble may form in the middle of the pancake, this means only one thing - the dough is not ready. Once again put it in a warm place, let it “reach”;
6. The pancakes tear when turned over. In this case, an egg and a little flour will help;
7. Be sure to add sunflower oil to the dough, then the pancakes will turn over easily and you won’t need to pour a lot of oil into the pan for baking.

Pancakes made with kefir are special - thick, fluffy, soft and porous. They absorb sour cream, jam, butter very well, and this makes them tastier.

How to cook and what to serve with thick kefir pancakes? What to prepare for thick kefir pancakes

Thick pancakes made with kefir are just as tasty as their “transparent” relatives.

Many housewives prefer full-bodied pancakes, saving time on baking them.

Another great advantage is the ability to cook with heat.

In other words, you will get pancakes with various additives - from sweet to meat.

Do not confuse recipes for thick kefir pancakes with pancakes. The pancakes are still thinner, larger and slightly less fluffy.

Thick pancakes with kefir - general principles of preparation

In order for thick pancakes to come out fluffy, with a loose spongy structure, and to absorb jam, sauces, sour cream or condensed milk well, pancake dough is prepared with kefir.

The fermented milk product must be warm. Therefore, it is warmed up a little or taken out of the refrigerator in advance. The freshness of the product is not the main thing, and even vice versa. If kefir is already several days old, then it reacts better with soda.

The dough is made not only from flour different types– buckwheat or wheat. It can also be prepared from a mixture of semolina and oatmeal.

Kefir pancake dough must include salt, granulated sugar, eggs, baking soda, melted butter or vegetable oil. Sometimes soda is replaced with yeast.

In addition to the main ingredients, you can add bananas or pumpkin puree.

Thick kefir pancakes 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. You won't need to do this further. If the pan is warm enough, the pancakes will not burn, thanks to the oil contained in the dough.

Thick kefir pancakes can be prepared with filling, rolled up. They are also prepared with seasoning. It is added during frying or mixed with dough.

Semolina-oat thick pancakes with kefir

“Hercules” flakes – 200 gr.;

Half a liter of full-fat (3–5%) kefir;

Table. a spoonful of light liquid honey;

Three fresh eggs;

Dry, fresh semolina – 200 gr.;

Two spoons of sugar;

A small pinch of salt;

High quality vegetable oil.

1. Semolina combine with oatmeal. Pour kefir into the mixture, stir well and leave to infuse. After an hour and a half, stirring, add a little (up to half a teaspoon) of soda and leave for another half hour.

2. Beat and add eggs with sugar and liquid honey. Add salt and stir in four tablespoons of oil.

3. Bake pancakes in heated vegetable oil.

4. Serve hot, with yogurt, sour cream or jam.

Thick kefir pancakes – “Tropicano” (with banana sauce)

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.

Half a lemon;

Fat sour cream – 100 gr.;

A tablespoon of light honey.

1. Quench the soda with lemon juice and add to warm kefir. Stir well and set aside for ten minutes. During this time, the soda will activate and the mass will begin to foam slightly.

2. Cut the bananas into rings and mash with a fork. Pour in the kefir, add the eggs beaten with powdered sugar, stirring continuously, and add a little salt.

3. After this, start adding flour. Add in small portions, stirring constantly with a mixer. Achieve thickness, slightly thinner than homemade sour cream.

4. Allow the finished dough to “rest” for 20 minutes and only then bake thick pancakes from it.

5. After finishing baking, prepare sweet sauce. For it, mix sour cream with grated banana and beat well with a mixer. Squeeze lemon juice into the sauce, add honey and mix thoroughly.

6. Serve the sauce separately.

Yeast thick pancakes on kefir with cherry caramel

150 gr. white flour;

A full spoon of sugar;

A glass of low-fat kefir (no more than 1%);

Granulated, “instant” yeast – 1 teaspoon. spoon;

Three table. tablespoons of unfragrant sunflower oil.

For the cherry caramel:

150 gr. pitted cherries (fresh or frozen);

3 table. spoons of granulated sugar;

10 gr. unsalted natural butter;

Juice of 1/8 lemon.

1. Mix three tablespoons of flour with granulated sugar, yeast and a small pinch of salt. Pour the mixture with slightly warmed kefir and beat with a whisk. Cover the container with a cloth and leave for 40 minutes. place in a warm place.

2. Add slightly scrambled eggs, stirring, gradually add the rest of the flour.

3. Without interrupting stirring, pour in half a glass of slightly cooled boiling water and leave warm for another 20 minutes.

4. When ready, add sunflower oil and bake thick pancakes in a frying pan.

5. Melt the butter in a saucepan on low heat and add sugar. When it is completely melted, add half a glass of water in a thin stream and keep it on the fire, waiting for the moisture to evaporate. After this, put the cherries in the pan, sprinkle them with lemon juice and continue to simmer for another two minutes.

6. Serve pancakes with cherry caramel.

Buckwheat thick pancakes with kefir

Buckwheat flour – 80 gr.;

70 gr. wheat pancake flour;

Fresh eggs – 2 pcs.;

Any good plant. oil – 50 ml;

1. Sift buckwheat and pancake flour through a fine sieve, add about half a tsp. soda

2. Pour half of the slightly warmed kefir into a separate bowl. Break the eggs, add sugar and salt, beat everything with a whisk.

3. Without ceasing to stir, add the entire flour mixture, adding it a tablespoon at a time.

4. Combine the remaining kefir with sunflower oil. Pour the mixture into the dough and, stirring well, let stand for up to a quarter of an hour.

5. Bake buckwheat pancakes in a heated frying pan, generously moistened with vegetable fat. Turn over carefully, as they may tear due to insufficient gluten content.

6. Serve warm, with honey or jam.

Thick pumpkin pancakes on kefir with curd filling

Pumpkin puree (you can use thick juice) – 1 glass;

Six tablespoons of pancake flour;

2 tablespoons butter (lean);

A glass of medium-fat kefir;

0.25 tsp ripper.

200 gr. low-calorie cottage cheese;

Fine shavings of coconut pulp - 2 tbsp. l.;

One and a half spoons of granulated sugar;

Spoon 20% sour cream;

Vanilla powder.

1.Connect with pumpkin puree eggs beaten with sugar. Pour in kefir little by little.

2. Sow all the flour into a separate deep bowl and mix it with the ripper.

3. Then add the prepared pumpkin mixture and stir well. To ensure that all the flour lumps are well dispersed, mix with a whisk, lightly beating the dough.

4. Finally, pour in the oil and set aside for 20 minutes.

5. Heat a frying pan over medium heat, moisten it with oil and fry the pancakes.

6. Grind the cottage cheese through a sieve and mix it with coconut flakes, add sour cream. While stirring with a fork, add sugar, followed by vanilla.

7. Place one and a half teaspoons of filling on each pancake. Spread it evenly over the entire pancake with a spoon and roll it up.

8. Serve with sour cream or melted honey.

Thick kefir pancakes – “Sunny”, with cinnamon-apple topping

Half a liter of sour, low-fat kefir;

Pancake flour – 2.5 cups;

Two raw eggs;

3 full spoons of sugar (refined);

1 tsp. cinnamon powder and the same amount of soda;

Table vinegar, 9%;

Juice squeezed from a quarter of a lemon;

A small pinch of salt;

Sour apples.

1. Mix slightly warmed kefir with sugar and salt. Break two eggs here and whisk well. If the apples are sweet, reduce the amount of sugar added.

2. Add cinnamon to the flour and sift the mixture with a sieve into a separate container. Pour in half the kefir mixture and stir well, using a whisk to break up the flour that has collected in lumps. When the dough becomes homogeneous, pour in the remaining kefir, stirring, and add vegetable oil.

3. The pancake dough should be a little thick, a little thinner than for pancakes. If you take it into a ladle and start pouring it, it should flow down in a thick stream.

4. Pour baking soda into a glass and fill it with a tablespoon of vinegar. When the mixture stops foaming and sizzling, pour it into the bowl with the dough and mix well. Cover and leave for a while (about 15 minutes). Cut apples without peels and centers into thin, transparent slices.

5. Heat a non-stick frying pan, or just a thick-walled one, over high heat. Then brush the first pancake with sunflower oil and reduce heat.

6. Using a small ladle, pour the pancake batter into the center of the pan and immediately place the apple slices on it. Do not pour the pancakes with too large a diameter, and do not put too many apples. This will make it almost impossible to flip the pancake without tearing it. Place five plates per pancake, closer to the center in the shape of a flower.

7. When the top of the pancake is well compacted and the bottom is browned, turn it over and bake the other side.

8. Place the finished pancakes on a flat plate and keep them under a towel at all times.

9. Serve sprinkled with powdered sugar. Separately, serve your choice of sour cream, condensed milk, berry jam or honey.

Thick kefir pancakes with topping, “Greek style”

Wheat pancake flour – 400 grams;

A spoon of pure olive oil;

Half a liter of high-fat (3–5%) kefir;

A spoonful of sugar;

Onion head;

Boiled sausage (without lard) – 80 gr.;

5–6 stalks of green onions;

One boiled potato;

Boiled chicken eggs – 2 pcs.;

60 grams of Edam cheese;

White cabbage (except young cabbage) – 100 gr.;

Two tables. spoons of light sour cream;

10 gr. (1 tsp) thick tomato;

1 bouillon cube (chicken).

Two spoons of sour cream;

Tomato – 20 gr.;

Spicy “Georgian” adjika;

A small clove of garlic.

1. Sift all 400 grams of flour, along with half a spoon of soda, into a wide, deep bowl, add salt, and break the eggs. While stirring, pour in kefir and oil.

2. Cut the sausage, cabbage, potatoes, both types of onions and sausage into small pieces and combine with finely grated cheese.

3. Mash the broth cube through a sheet of paper with a rolling pin and add half (or a little less) a teaspoon to the mixture. Pour in the pancake batter and stir thoroughly again.

4. Bake like regular pancakes, but smaller in a thick-walled frying pan. Serve hot with sauce.

5. For the sauce, mix sour cream with tomato, mayonnaise and adjika. Add chopped garlic, stir and pour into a sauce boat.

Do not beat the dough too vigorously, it will become stringy and the pancakes may turn out “rubbery”.

Every housewife has a favorite pancake recipe. This is a time-tested recipe that you know by heart, and you know that pancakes will always be delicious. This is exactly how thick fluffy pancakes with kefir are made, everyone likes the recipe, and after the first try you want to repeat it, cook it again and again. Not surprising: pancakes are soft, tender, porous, perfectly absorb butter and honey, condensed milk and jam, and baking them is a pleasure. Pancake dough made with kefir is not too thick, everything is filled with air bubbles. When they burst during baking, they form holes, and in cross-section the pancakes look like a honeycomb.

Ingredients:

• Kefir 1% fat – 450 ml;
• eggs – 2 pcs;
• flour – 6-7 tbsp. l. With high mountain(or 220-250 g);
• salt - a third of a teaspoon;
• sugar – 3 tbsp. l;
• vegetable oil – 3 tbsp. l;
• soda – 0.5 tsp (with a small slide);
• apple cider vinegar 6% - 1.5 tbsp. l;
• a small piece of fresh lard.

How to cook fluffy pancakes with kefir

Mix two eggs with sugar and salt, whisking until bubbles appear and a fluffy light foam appears on the surface.

Heat cold kefir over low heat, stirring. One or two minutes is enough, we need to make it lukewarm, not hot. Do not forget to stir so that the kefir does not curdle or curdle near the walls and on the bottom. Pour over beaten eggs.

We measure the flour as conveniently as possible: weighing it or scooping it with a tablespoon, scooping it up so that there is a high mound. We don’t add it all at once, but 1-2 tablespoons at a time. Beating the dough with a whisk, bring it until smooth, the thickness will be like very thick sour cream. But not as thick as for pancakes.

We extinguish the soda with vinegar so that its specific taste is not felt in the pancakes. This can be done in a glass or a tablespoon. After the reaction is complete, add slaked soda and vinegar into the dough.

You see the result: from a smooth, thick kefir pancake dough it turned into a fluffy, airy mass, the consistency of condensed milk. It pours freely from a spoon, but not in a thin stream, but in waves.

Let the bowl with the dough rest for 10-12 minutes. We prepare everything for serving pancakes: take out honey, jam, condensed milk, sour cream, and brew aromatic tea. The rested dough will become even fluffier, this is clearly visible in the photo. Now it is ready for baking and there is no doubt: pancakes made with kefir will turn out fluffy and airy!

Before baking, add vegetable oil. Use any, just make sure that it is refined and does not contain flavorings. Stir until the products are completely combined so that all oil stains and inclusions disappear.

We bake pancakes in the usual way. Some people prefer to bake in a dry frying pan, others grease it with a thin layer of butter or a slice of lard hooked onto a fork. In a greased frying pan, pancakes turn out more tender and rosy, but again this is a matter of taste and habit.

Use a ladle to scoop out a portion of the dough and pour it onto one edge of the pan. We tilt it, scrolling or shaking it to the sides, spreading the dough in an even layer over the entire surface. The layer will not be very thin, you need to pour more. Bake over medium heat until all wet areas on the pancake disappear.

We pry the pancake from the side with a spatula and turn it over in one motion. If the edges are difficult to separate, use a wooden skewer. By the way, it’s convenient to turn thick pancakes with your hands, but you need to do it quickly so as not to get burned. Bake on the other side for no longer than a minute.

Place the prepared pancakes in a stack, cover so that they remain hot and the edges do not dry out. You can immediately grease with butter or, without waiting for the end of cooking, immediately serve thick fluffy pancakes with kefir to the table. They are the most delicious when piping hot, just removed from the frying pan, still smoking, scorching hot. Happy pancakes and bon appetit!

My family really loves pancakes and that’s why I cook them often. But I often make thin ones, but these are the ones I’m making today for the first time, and that’s because I previously thought they would be tasteless. IN Lately I often came across articles where people were preparing this dessert, so I decided to make it too. And I’ll tell you how to cook these delicious, fluffy and thick pancakes with kefir and more awaits you step by step recipe with photo. When I baked them and tried them, I was sincerely surprised and wondered why I hadn’t prepared such a dish before.

In addition, making thick pancakes with kefir turned out to be not so difficult. The process is no different from cooking thin pancakes, perhaps, only the dough turns out a little thicker.

How to make fluffy pancakes with kefir

Products

• Kefir – 500 ml.
• Flour – 1 cup
• Eggs – 3 pcs.
• Sugar – 0.5 cups
• Soda – 1 tsp.
• A pinch of salt
• Vegetable oil – 3-4 tbsp.

Step-by-step cooking recipe fluffy pancakes on kefir

Video recipe for making thick pancakes:

Pour half a portion of kefir into a deep container, add baking soda, a pinch of salt and mix everything thoroughly. Leave the kefir alone for 10-15 minutes. During this time, kefir will interact with soda, a violent reaction will begin and kefir will begin to blow bubbles and increase slightly. Kefir for pancakes can be taken not fresh, slightly sour.

Next, pour sugar into kefir.

Break the eggs, pour in the vegetable oil and mix everything thoroughly with a whisk.

Pour flour into the kefir mass and knead the dough with a spoon.

Now pour in the remaining kefir in small portions, stirring the mixture thoroughly each time. The result should be a dough that is not too thick, but not too runny. Leave the dough for 10 minutes to rest.

Heat the frying pan thoroughly, grease it with a piece of lard and pour one portion of dough into the pan and distribute it evenly. Fry the pancake on both sides. Place a small piece of butter on the prepared pancake.

That's all, our fluffy and thick pancakes are ready, as you can see, preparing them is completely simple. These pancakes can be eaten simply with sour cream or jam. There is no need to prepare the filling separately for them.

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Bon appetit!

Pancakes can be not only thin. The most delicious are thick pancakes made with kefir or homemade sour milk. They can serve as a wonderful breakfast or lunch, they make an excellent pancake cake or delicious dessert. Read on and you will learn how to make wonderful pancakes in several ways.

Thick custard pancakes with kefir

Pancakes with boiling water according to this recipe turn out to be very tender, with numerous holes. The preparation is simple and quick, so you can easily bake these pancakes for breakfast for your family and friends.

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Pancakes with kefir and yeast

Pancakes with yeast are particularly fluffy because they rise very well when baked. Before making the dough, you need to put in some dough to revive the yeast. This, of course, takes some time, but the effort expended will certainly be crowned with an excellent result that will please everyone without exception.

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Kefir pancakes with semolina

You can make thick pancakes with kefir and semolina. This dish is incredibly filling and tasty. The pancakes turn out spongy with a delicate structure. This recipe does not take much time to prepare, and the ingredients used are very simple and affordable.

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Thick kefir pancakes with filling

Baking thick pancakes with filling means feeding your family well. These pancakes always sell out with a bang. This recipe is different in that the filling will be sealed inside. The dish looks unusual and very impressive, and its shape resembles a cheburek.

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Thick pancakes with kefir and milk

This is a recipe for hearty delicious pancakes, because products with high fat content are used. These thick pancakes with milk are delicious served with caviar or red fish. We advise you to prepare such thick pancakes with milk for Maslenitsa and treat your guests to them.

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Place the pancakes in a stack and, while they are hot, spread with a piece of butter.

Kefir pancakes with seasoning

Pancakes with seasoning are a separate issue. The bake makes the dish satisfying and complete, replacing the filling. And it can be very different: mushrooms, meat, apples, sausage, cheese, etc. This recipe involves preparing pancakes with lard and onions.

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Using this selection of recipes for thick, fluffy pancakes, you can delight your household with delicious food every day. Such pancakes will become a great alternative long-familiar thin. Bon appetit everyone!