On kefir, thick pancakes turn out just the way they should: tempting and tasty. The dish is prepared from what is in the house: instead of kefir, any sour-milk products of a similar consistency are suitable. Moreover, in such a dough, it is not necessary to let the product of the first freshness. Kefir or even sour milk starting to ferment with the work in the test will do perfectly well.

Yeast pancakes on kefir

For cooking you will need:

  • kefir (at least at room temperature, and preferably warm) - 1 cup (250 ml);
  • chicken egg - one large or two small;
  • wheat flour - 1 cup plus a small amount in case the dough needs to be thickened;
  • sugar - from 2 teaspoons;
  • baking yeast - a couple of teaspoons of powder or about 30 g of pressed (most manufacturers indicate on the package how to correctly calculate the amount of yeast of this particular brand).

Auxiliary ingredients:

  • hot water - a third of a glass, you can replace it with kefir, but then it will be more difficult to bake pancakes: they will turn out to be more fragile and less elastic;
  • salt - a small amount to taste;
  • liquid oil (vegetable or melted butter) - usually a couple of tablespoons are added to the dough, however, the actual amount of fat depends on the coating of the pan, your tastes and style of frying;
  • Hard fat (like raw bacon), some people like to grease the pan before cooking.

How to bake thick yeast pancakes:

  1. They put the dough: kefir is mixed with sugar, half a glass of flour and yeast. Dry yeast is added as is.Pressed yeast must be prepared in advance. To do this, they are stirred in a nutrient medium (pour a portion and add sugar from the main volume of kefir) and leave for about ten minutes - until bubbles appear and a characteristic smell.
  2. The mixture is covered with a towel and allowed to stand for 30-50 minutes in warmth.
  3. Eggs are gently mixed in the risen dough (sometimes they are already whipped), small portions of the remaining flour (it is better to use a sieve), additional sugar, salt.
  4. Mix the entire mixture thoroughly to make a homogeneous batter. It is advisable to use a mixer or at least a hand whisk.
  5. If the dough is thick, it's time to add hot water (or kefir) and mix more.
  6. Oil is added to the dough and stirred.
  7. The dough “rests” for 15-20 minutes, so that all the components are connected and fully work.
  8. Pour and evenly distribute a moderate portion of the dough into a hot frying pan, if necessary greased, to form a flat cake several mm high. It will not be possible to turn over a lush pancake until the entire layer of dough has seized - that is, when excess moisture has left the surface, bubbles will burst on the upper side of the pancake (even get thick pancakes with holes if the fire is strong enough) and a dried crust will start to appear.

Apple Recipe

Apples can be combined with pancakes in two ways: mix them directly in the dough, as when frying pancakes, or bake pancakes with baking in the standard way.

 

Ingredients:

  • all those products that are indicated in the recipe for the most common thick pancakes with kefir, yeast or yeast - your choice;
  • an apple is one (medium size), the variety should be chosen at your discretion: some like apple acidity tinting the sweetness of pastries, while others prefer to put sweet fruits right away, only slightly sweetening the dough with sugar.

Cooking method:

  1. Knead the pancake dough according to the selected recipe.
  2. While the dough is resting before baking, take care of the apple: wash it, peel it and rid it of the core.
  3. Now the apple is crushed. The fraction depends on further use. To add the prepared apple to the dough, grate it, or cut it into small cubes. If you plan regular baking, you can cut it into small slices, or make medium-sized cubes.
  4. When the slicing is finished, it’s time to heat the pan and combine the baking with the dough. Apple chips are sent to the dough. It should cover all the pieces of fruit that need to be evenly distributed throughout the mass, so the mixture should be thoroughly mixed. Further, apple pancakes are baked in the same way as ordinary pancakes. Standardly, the filling is baked in two ways. You can put a few slices or slices of apple, and pour dough on top. Or vice versa: first pour the dough and, as soon as it starts to set, put a little apple on top. Which method is more convenient is a matter of preferences and features of the selected apple variety. In any case, so that such a pancake does not fall apart when turned over, skill is needed. It is recommended to use a culinary spatula rather than a narrow knife blade.

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Royal pancakes - an old recipe

Such pancakes are prepared on the basis of a recipe for thick yeast pancakes.

Ingredients:

  • kefir - 1 cup;
  • wheat flour - 1 cup;
  • chicken egg - 2 pieces;
  • yeast - about 30 g pressed or a similar amount of powder;
  • oil - 80 g;
  • fresh fat cream - a third of a glass;
  • sugar to taste;
  • salt to taste.

Additionally:

  • fat for frying.

Cooking:

  1. First of all, the yeast is diluted in a warm mixture of kefir, a small amount of flour and a pinch of sugar. Leave for at least half an hour.
  2. The yolks are separated from the proteins, mixed with oil and seasonings and turned into a homogeneous cream.
  3. Mass is added to the dough.
  4. Gradually pour the remaining flour into the dough. If you sift it through a sieve, you will be able to cook more magnificent pancakes on kefir. Make sure that no lumps remain in the test, and let it stand for three quarters of an hour.
  5. Beat the cream to the peaks and with careful movements so that they do not settle, mix in the kefir dough.
  6. The same should be done with egg whites.
  7. The pan is heated, if desired, greased and baked pancakes in the same way as other types of thick pancakes on kefir.

Semolina cooking

Flour can be partially or completely replaced with semolina. So come out especially hearty and thick pancakes on kefir.

Essential Ingredients:

  • kefir - 1 cup;
  • chicken egg - 1-2 pieces;
  • semolina - about a hundred grams.

Additional ingredients:

  • soda (due to the reaction of soda and kefir, thick pancakes are obtained with elegant holes) - 3-4 grams;
  • water (to make the dough more elastic) - about 100 ml;
  • sugar to taste;
  • salt to taste;
  • liquid butter in the dough and any grease to grease the pan - at your discretion.

How to cook:

  1. Rub the eggs thoroughly with cereal, sugar and salt.
  2. Mix liquids. If they are cold, warm the mixture to become warm (otherwise the processes in the test will go slowly and listlessly).
  3. Combine the masses and mix well again.
  4. Add soda to the dough.
  5. Leave the base to infuse. Kefir will combine with semolina for about half an hour, it will absorb the liquid and increase in volume, become heavier and sink to the bottom of the tank.
  6. Before baking, thoroughly shake the dough and immediately start cooking on a hot frying pan in the same way as ordinary thick kefir pancakes are baked.

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