Pancakes on sour milk: how to cook this dish and what subtleties you need to know?
If there is a little sour milk left, you should not rush to pour it out: you can’t cook porridge from it, but the pancakes will turn out great, especially if you use the recipe from.
You can cook pancakes on mineral water, if you want to know how, read ours.
Ingredients:
Chicken egg - 1 pc.
Sugar - 3 tablespoons
Water - 200 ml
Butter - 150 g
Milk (any fat content, but always sour) - 500 ml
Wheat flour - 500 g
Dough baking powder - 1 teaspoon
Salt - 0.5 teaspoon
Cooking method:
1. With a whisk or a mixer, beat the egg with half a teaspoon of salt and three tablespoons of sugar until a strong foam forms. Add 200 ml of boiled water and mix well.
Before adding the eggs to the dough, be sure to beat them well.
2. Pour in the sour milk, then pour in the flour and one teaspoon of baking powder. Mix thoroughly. The mixture should become like thick sour cream.
Do not beat the dough for pancakes too much - this will only make it more viscous, "rubber". If the pancakes are not baked, do not turn over when the edges are dry, they are torn, which means that there is not enough flour.
3. Preheat the pan, greased with vegetable oil, and fry the pancakes on both sides until golden brown.
You can take a piece of potato, chop it on a knife or fork, dip it in vegetable oil and grease the pan - then there will be no excess oil on it.
If you want to know little tricks for making pancakes, read ours.
Serve sour pancakes by greasing them with oil.
Step 1: prepare the milk.
First, pour the right amount of enough sour milk into a small saucepan and put it on medium heat. Heat up this ingredient up to 36–38 degrees Celsius, so that it is warm and you can safely lower your fingers into it without fear of getting burned.Step 2: prepare the dough.
Then pour a little milk into a deep plate, two hundred milliliters is enough. We crumble there fresh yeast and add one tablespoon of granulated sugar. Thoroughly mix everything until a homogeneous consistency, cover the dough with a kitchen towel and put in a warm place on 35–40 minutes, for example, near the included stove, so that it rises.
Step 3: prepare the butter.
We do not lose a minute, melt a piece of butter to a liquid consistency. It can be done different ways: in the microwave, steamed or the old fashioned way in a saucepan on the stove. During this process, the fat should be stirred periodically to avoid burning.
Step 4: prepare the chicken eggs.
Then we take chicken eggs, stuff each with the back of a knife and throw off the yolks with proteins into a small clean bowl. Beat them with a table fork or whisk until fluffy, but not for long, just to make the mixture homogeneous.
Step 5: prepare the dough.
When the dough blooms into a chic fluffy hat, pour it into a deep bowl. We send the remaining warm milk there, put another tablespoon of sugar, a little salt, beaten chicken eggs and shake everything until a homogeneous consistency. After that, using a sieve with a fine mesh, we begin to introduce wheat flour there, preferably premium.
We act gradually, adding this ingredient little by little, while kneading a semi-thick dough. Then we tighten the bowl with plastic wrap, cover with a kitchen towel and put in a warm place on 50–60 minutes.
After this time, pour two types of butter into the risen flour semi-finished product: melted butter and a couple of tablespoons of vegetable oil. Again, mix the thick yeast mass with fat until a homogeneous consistency, insist for 50 minutes covered and proceed to the next, almost final step.
Step 6: fry sour pancakes with yeast.
We fold a piece of a sterile bandage in 2-3 layers, moisten it in vegetable oil and apply fat to the bottom of the pan with a very thin layer, and then put the rhinestone on medium heat. A few minutes later, when this dish is very hot, pour into it about one ladle of fluffy yeast dough. Raise the pan at an angle 25–30 degrees, with a smooth movement of the hand, turn it so that the flour semi-finished product spreads evenly in the form of a large flat circle with a thickness 3–4 mm and put it back on the stove.
As soon as the edge of the pancake is browned, and the dough in the middle is compacted, we hook the already appetizing product with a wide kitchen spatula, with a deft movement of the hand we turn it over to the other side and fry in the same way until golden brown. In general, it takes about 2-3 minutes. Then we transfer the pancake to a large flat dish and fry the rest in the same way, each time greasing the pan with a thin layer. vegetable oil.
Step 7: serve sour pancakes with yeast.
sour pancakes served hot with yeast. You can serve them in different ways, for example, if you fill these flour products sweet stuffing, condensed milk, fruits, berries, jam or jam, then an excellent dessert will come out.
Spicy filling is also suitable, a good option is boiled and stewed with meat rice, eggs with herbs, potatoes with fried onions, in this case you get a full-fledged second course for a hearty breakfast, lunch or dinner. Well, the invariable addition is, of course, sour cream or cream. Enjoy delicious and fast food!
Enjoy your meal!
Very often, not vegetable oil is used to lubricate the pan, but a piece of raw lard, the fat of which is covered with a very thin layer of hot dishes, leaving no excess;
The amount of sugar and salt can be adjusted depending on the taste you want to add to your flour product. Also, sometimes spices and spices are added to the dough, if it is prepared for dessert, then vanilla sugar, cinnamon or fruit or berry essences, and under the spicy filling: suneli hops, rosemary, dried dill, parsley, ground bay leaf and many others;
If pancakes tear during frying, although this happens extremely rarely with such a dough, add one more egg or a little flour for density;
An alternative to butter and vegetable oil, which is put into the dough, is melted premium margarine with a minimum water content and a maximum fat content.
How to cook sour pancakes with yeast recipe with photo - a complete description of the preparation, so that the dish turns out to be very tasty and original.
oil for frying pancakes.
Warm up sour milk. Pour about 150 ml into a bowl, add yeast and 0.5 teaspoon of sugar.
Add 2 tablespoons of flour, mix well and leave to rise in a warm place for 15-20 minutes.
Approached dough should increase in volume by 1.5-2 times.
In a separate bowl, beat eggs with salt and remaining sugar.
Pour in 400 ml of sour milk, vegetable oil and mix.
Add brew and mix again.
Gradually add flour.
Knead a thick sticky dough.
Cover bowl with cling film and leave to rise in a warm place for 1 hour.
Mix the dough, cover and leave for another 20-30 minutes. The dough will be quite thick.
Therefore, so that the pancakes are not too thick, like flat cakes, dilute the dough with the remaining milk to such a consistency that the dough is easily distributed over the pan. Let the dough rest for another 15 minutes.
Fry the pancakes in an oiled skillet over medium heat. First on one side until golden, then on the other.
Ready-made pancakes are stacked and lubricated butter(optional).
Delicious and fluffy sour pancakes with yeast are ready.
Bon appetit, please your loved ones!
Yeast sour pancakes
old russians sour pancakes with yeast- an excellent dish that, with the help of your magic hands, can turn into a divine dessert or become the most appetizing second course. They are prepared for quite a long time, but they always turn out lush, fragrant, satisfying and very tasty!
Ingredients for making sour pancakes with yeast:
- Sour milk 850 milliliters
- Fresh yeast 30 grams
- Sugar 2 tablespoons
- Salt 1 teaspoon
- Chicken egg 2 pieces
- Butter 50 grams
- Vegetable oil 2 tablespoons in the dough and how much you need for frying
- Wheat flour 500 grams
Products not suitable? Choose a similar recipe from others!
Tablespoon, teaspoon, kitchen scale, dinner fork, stove, deep saucepan (capacity 2 liters), deep bowl, deep plate - 2 pieces, plastic food wrap, kitchen towel, whisk, saucepan, wide kitchen spatula, kitchen knife, bandage sterile, large frying pan, ladle, large flat dish, serving plate.
Cooking sour pancakes with yeast:
Step 1: prepare the milk
First, pour the right amount of enough sour milk into a small saucepan and put it on medium heat. Heat up this ingredient up to 36–38 degrees Celsius. so that it was warm and you could safely lower your fingers into it without fear of getting burned.
Step 2: prepare the dough
Then pour a little milk into a deep plate, two hundred milliliters is enough. We also crumble fresh yeast there and pour one tablespoon of granulated sugar. Thoroughly mix everything until a homogeneous consistency, cover the dough with a kitchen towel and put in a warm place on 35–40 minutes. for example, near the included stove, so that it rises.
Step 3: prepare the butter
We do not lose a minute, melt a piece of butter to a liquid consistency. This can be done in many ways: in the microwave, steamed, or the old-fashioned way in a saucepan on the stove. During this process, the fat should be stirred periodically to avoid burning.
Step 4: Prepare the Eggs
Then we take chicken eggs, stuff each with the back of a knife and throw off the yolks with proteins into a small clean bowl. Beat them with a table fork or whisk until fluffy, but not for long, just to make the mixture homogeneous.
Step 5: prepare the dough
When the dough blooms into a chic fluffy hat, pour it into a deep bowl. We send the remaining warm milk there, put another tablespoon of sugar, a little salt, beaten chicken eggs and shake everything until a homogeneous consistency. After that, using a sieve with a fine mesh, we begin to introduce wheat flour there, preferably of the highest grade.
We act gradually, adding this ingredient little by little, while kneading a semi-thick dough. Then we tighten the bowl with plastic wrap, cover with a kitchen towel and put in a warm place on 50–60 minutes .
After this time, pour two types of butter into the risen flour semi-finished product: melted butter and a couple of tablespoons of vegetable oil. Again, mix the thick yeast mass with fat until a homogeneous consistency, insist for 50 minutes covered and proceed to the next, almost final step.
Step 6: Fry sour pancakes with yeast
We fold a piece of a sterile bandage in 2-3 layers, moisten it in vegetable oil and apply fat to the bottom of the pan with a very thin layer, and then put the rhinestone on medium heat. After a few minutes, when this dish is very hot, pour about one ladle of fluffy yeast dough into it. Raise the pan at an angle 25–30 degrees. with a smooth movement of the hand, turn it so that the flour semi-finished product spreads evenly in the form of a large flat circle with a thickness 3–4 mm. and put it back on the stove.
As soon as the edge of the pancake is browned, and the dough in the middle is compacted, we hook the already appetizing product with a wide kitchen spatula, with a deft movement of the hand we turn it over to the other side and fry in the same way until golden brown. In general, it takes about 2-3 minutes. Then we transfer the pancake to a large flat dish and fry the rest in the same way, each time greasing the pan with a thin layer of vegetable oil.
Step 7: Serve Yeasted Sour Pancakes
Yeasted sour pancakes are served hot. You can serve them in different ways, for example, if you fill these flour products with sweet filling, condensed milk, fruits, berries, jam or jam, then an excellent dessert will come out.
Spicy filling is also suitable, a good option is boiled and stewed with meat rice, eggs with herbs, potatoes with fried onions, in this case you get a full-fledged second course for a hearty breakfast, lunch or dinner. Well, the invariable addition is, of course, sour cream or cream. Enjoy delicious and fast food!
Enjoy your meal!
- very often, not vegetable oil is used to lubricate the pan, but a piece of raw lard, the fat of which is covered with a very thin layer of hot dishes, leaving no excess;
- the amount of sugar and salt can be adjusted depending on the taste that you want to give your flour product. Also, sometimes spices and spices are added to the dough, if it is prepared for dessert, then vanilla sugar, cinnamon or fruit or berry essences, and under the spicy filling: suneli hops, rosemary, dried dill, parsley, ground bay leaf and many others;
- if during frying pancakes are torn, although this happens extremely rarely with such a dough, add another chicken egg to the semi-finished flour product or a little flour for density;
- an alternative to butter and vegetable oil, which is put in the dough - melted premium margarine with a minimum water content and a maximum fat content.
Video: Real Russian yeast pancakes
Video: Yeast Sour Pancakes Recipe
Pancakes with yeast recipe
Yeast pancakes - tasty dish Russian cuisine
If you want to cook delicious and appetizing dish without spending too much time, there is a great solution - to cook pancakes. Today, modern housewives invent more and more new recipes, but in this situation, the taste of the dish depends on the dough. Some cook them with fresh milk, others with sour or diluted with water, some use yeast or omit it to save time.
Depending on the ingredients used and the method of preparation, you can get thin or thick, smooth or openwork products, just like in the photo below.
- 500 milliliters of milk
- 2 tbsp. flour
- 2 fresh eggs
- 2 table. l. granulated sugar
- 1 tsp salt
Grease a hot frying pan for the first pancake with fat, for all subsequent ones - use grease as needed. Pour the dough into the pan with a ladle, tilting it in different directions to form a pancake.
Yeast thick pancakes
- 3 stack. warm water
- 7 stack milk
- 7 stack flour
- 3 eggs
- 1 ½ tsp salt
- 6 table. l. Sahara
Thin yeast pancakes
- 2.5 - 3 stack. milk
- 1.5 - 2 stack. flour
- 25 g pressed yeast
- 1 table. l. Sahara
- ½ tsp salt
- 2 fresh eggs
Pancakes with sour milk
- sour milk - 1 stack.
- dry yeast - 1 tsp
- hot water - 2/3 tbsp.
- wheat flour - 1.25 tbsp.
- chicken eggs - 2 pcs.
- sugar - 2 table. l.
- a pinch of salt
- vegetable oil - 2 table. l.
Pancakes without yeast
- 3 stack. milk
- 2 stack flour
- 4 chicken eggs
- ½ tsp salt
- 1 table. l. Sahara
Yeast sour pancakes: recipe. How to cook sour pancakes
Ruddy pancakes are the favorite treat of every Russian person. After all, this unique dish decorates our table not only on Maslenitsa. Pancakes can be served for breakfast and even as a snack for a festive feast. In this article, you will learn how to make sour pancakes with yeast, the recipe for which is very simple.
Pancakes - a classic of Russian cuisine
it a traditional dish many Slavic peoples came to us from ancient times. Historians have found the first mention of pancakes dating back to the 9th century AD. Needless to say, over the entire period of its existence, the recipe for their preparation has undergone a number of changes and modifications. After all, housewives cook not only traditional pancakes with milk, but also use kefir, sourdough and even beer.
But the most appetizing and unusual are sour pancakes with yeast. Cooking recipes presented in this article will help you cook them quickly and very tasty. Try to cook fragrant and ruddy pancakes with us.
Traditional pancake recipe
The most popular recipe that every housewife knows is pancakes with milk. After all, it is in this case that they turn out to be very thin and tasty. To prepare, you need to beat a chicken egg and mix it with 500 ml of milk and 1 tablespoon of vegetable oil. For taste, add a tablespoon of sugar and a teaspoon of salt. For a measured amount of milk, a glass is enough sifted wheat flour. After all, the dough should turn out liquid, like kefir. And in order not to form lumps, you need to intensively mix all the ingredients when adding. Some housewives use a mixer for this purpose.
If the first time you didn’t get the dough, then try experimenting with the proportions of the ingredients. After all, the skill of making delicious pancakes comes only with experience. Be sure to write down the number of products added so that you can reproduce your culinary masterpiece in the future.
Why add yeast to pancakes?
In order to diversify habitual recipe you can add yeast to it. At the same time, the pancakes are not as thin as in milk. They will become fluffy and will look more like pancakes. Therefore, if you are not afraid of experiments in the kitchen, try making sour pancakes with yeast. Step by step recipes to help you correct proportions, and households will appreciate your culinary talent.
When frying pancakes with yeast, you will notice that they will rise. In addition, bubbles will form on the dough, due to which the pancakes will turn out to be delicate and very beautiful. Often, it is precisely because of the appearance of the dish that the hostesses prefer this cooking method. On the taste qualities it has virtually no effect. But remember that only fresh yeast should be used. An expired product may not give the desired effect.
Yeast pancakes in milk: a step by step recipe
In order to cook pancakes with yeast, it takes a little more time. To do this, heat one liter of milk in microwave oven or on the stove. After all, yeast can only be activated in a warm environment. In milk, you need to dilute 3-4 teaspoons of dry yeast and let the dough brew for an hour. In this case, the bowl must be covered with a towel to maintain the desired temperature.
After the time has passed, add 3-4 tablespoons of vegetable oil, 2 tablespoons of sugar, a little salt and 2 cups of sifted wheat flour to the dough. The dough should be liquid. The blank for pancakes must also be infused for half an hour so that the yeast begins to act.
By the same principle, you can cook sour pancakes with yeast. The recipe will be very similar to the classic. However, we will replace one very important ingredient.
Pancakes sour (yeast): a recipe
FROM traditional ways cooking is more or less clear. But how to cook sour pancakes? The recipe is not as complicated as it might seem at first glance. And to create it, you need kefir with low fat content. In this case, the dough turns sour, which gives it a special taste.
For cooking, heat a liter of kefir and dilute dry yeast in it in the same way as in the previous recipe. However, please note that the amount of flour should be slightly less than when using milk. After all, kefir has a thicker consistency. The output should be a liquid, but at the same time, a tight dough, reminiscent of dough for pancakes.
How to fry pancakes?
In order for the pancakes to turn out to be ideally shaped, you should use a frying pan with a flat and thin bottom. In this case, the dishes should have a handle, as you will have to distribute the dough in a circular motion.
Before frying, heat the pan well and grease with butter. Some housewives use animal fat for this purpose. But it will give pancakes a specific smell.
The dough should be scooped up with a ladle and poured into the middle of the pan. Then you need to quickly take it by the handle and in a circular motion evenly distribute the dough over the surface. If you do everything slowly, then the pancake will not take the desired shape.
Pancakes in milk are fried for 1-2 minutes on both sides. After that, you need to immediately remove them from the pan and grease them with butter, stacking them on top of each other.
Sour pancakes with yeast, the recipe of which was described above, are fried a little longer than regular pancakes with milk. Because the output is a rather thick dough, more like pancakes.
How long can pancakes be stored?
Ready-made pancakes, as a rule, are quickly eaten. After all, to hold on thanks to their aroma and appetizing appearance very difficult. However, if you still have half-eaten pancakes, you should fold them in the shape of triangles and hide them in special food containers. In this form, they can be stored for a whole week, and if necessary, heated in a pan or in the microwave. But it should be remembered that sour pancakes with yeast, the recipe of which is described in this article, deteriorate much faster than those cooked with milk.
Another way to save pancakes is to stuff them. different fillings. In this case, you will not only extend their shelf life, but also make a full-fledged lunch dish or snack for work. Stuffed pancakes should also be stored in the refrigerator. However, keep in mind that not every filling will stay fresh for a long time.
How can you stuff yeast pancakes?
As a filling for pancakes, you can use cottage cheese grated with sugar. For flavor, you can add a little vanilla sugar. This recipe is a great idea for breakfast or dessert. And you can serve the dish with sour cream, condensed milk or your favorite berry jam.
For more hearty snack can be used chopped meat fried with onions and seasoned with salt and spices. Most delicious pancakes are obtained from minced chicken. But you can find recipes with the addition of liver, beef and pork. In general, it all depends on personal preferences. Pancakes stuffed in this way should be fried on both sides before serving.
And the most traditional recipe for Russian cuisine is pancakes with red caviar. Despite the high cost of this ingredient, the dish is very popular. However, remember that caviar pancakes cannot be stored even in the refrigerator. They should be consumed immediately after preparation. After all, the fish delicacy tends to deteriorate quickly.
The best recipes for pancakes with yeast, milk and kefir can be found in Russia. After all, our country is the birthplace of this unique and inimitable dish, which is loved by both adults and children. So hurry up and please yourself and your loved ones with delicious homemade pancakes!
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Yeast pancakes - a delicious dish of Russian cuisine
If you want to cook a tasty and appetizing dish without much time, there is a great solution - to cook pancakes. Today, modern housewives invent more and more new recipes, but in this situation, the taste of the dish depends on the dough. Some cook them with fresh milk, others with sour or diluted with water, some use yeast or omit it to save time. Depending on the ingredients used and the method of preparation, you can get thin or thick, smooth or openwork products, just like in the photo below.
Over time, each housewife develops her own recipes with secrets and features, thanks to which the products are lush and tender. In this case, everything comes with experience. We offer recipes for pancakes in milk that will make life tastier and more fun.
Recipe for simple pancakes with yeast
Exactly yeast pancakes called real or regular pancakes. The recipe for their preparation includes the following products:
- 500 milliliters of milk
- 15 - 20 g of pressed yeast or 0.5 pack. dry
- 2 tbsp. flour
- 2 fresh eggs
- 2 table. l. granulated sugar
- 1 tsp salt
- 3 - 4 table. l. oils (vegetable or butter)
Like any yeast dough, they are prepared on a dough, for the preparation of which dry yeast is combined with warm milk, half a serving of sugar and flour. In the case of fresh yeast, it must be mixed with milk and sugar in advance and allowed to rise slightly. Mix all the ingredients of the dough thoroughly and leave it warm for 30-40 minutes.
To get a delicious dish, the dough needs to be flavored after it has risen well. That is, you need to add eggs, salt, the remaining sugar and pour in the oil, then mix everything until a homogeneous consistency. It is better to do this with a mixer, which will allow you to break up all the small lumps. That's done batter for yeast pancakes.
Grease a hot frying pan for the first pancake with fat, for all subsequent ones - use grease as needed. Pour the dough into the pan with a ladle, tilting it in different directions to form a pancake.
A good hostess will always try the first pancake and add milk, flour or salt as needed to get the desired taste.
Yeast thick pancakes
Thick porous pancakes will take a long time to cook, but their taste is worth the time and effort.
- 3 stack. warm water
- 7 stack milk
- 7 stack flour
- 3 eggs
- ¾ pack. pressed yeast or 1.5 pack. dry
- 1 ½ tsp salt
- 6 table. l. Sahara
- 4 - 5 table. l. vegetable oil
The preparation of such pancakes begins with dough. To do this, dissolve the yeast in warm water, add about 3 cups of flour and knead well. Place the dough covered with a towel in heat for 1.5 - 2 hours. During this period, the volume of the dough should double. Add beaten eggs, salt with sugar, butter, remaining flour to the prepared dough and carefully knead the thick dough. Put it back in a warm place for half an hour, and in the meantime boil the milk and cool it a little. Add hot milk to the dough in small portions, stirring it continuously. The dough will be ready when it acquires the consistency of sour cream and it is not scary if some of the milk remains unused.
You can now bake thick pancakes. This should be done in a well-heated pan, which is greased with half a potato with oil. It is better to put the finished products in a saucepan and cover with a lid so that they do not have time to cool too much.
You can eat them with whatever your heart desires: with sour cream, condensed milk, jam, herring or red caviar, as in the photo.
Thin yeast pancakes
This recipe makes it possible to get thin lace pancakes that melt in your mouth. For this you will need:
- 2.5 - 3 stack. milk
- 1.5 - 2 stack. flour
- 25 g pressed yeast
- 1 table. l. Sahara
- ½ tsp salt
- 2 fresh eggs
- 1 table. l. vegetable oil
- 100 g butter, melted and slightly chilled
Stir the yeast mashed with sugar with milk with a pinch of salt. Pour less than a glass of flour there and mix until the lumps disappear. Cover the bowl with the resulting sparse dough with a towel and place on a warm water bath. After about half an hour, the dough will rise, after which we add the yolks, butter and sifted flour. It is for thin openwork pancakes that oxygen-enriched flour is needed, for which it must be sifted through a sieve. Again we put the dough in heat and wait for the second time to come up. After that, add the whites whipped into a strong foam and leave the dough to rest for the last time for 10-15 minutes. If a lot of bubbles appeared in the dough, the yeast has performed its functions perfectly and thin pancakes will turn out the same openwork as in the photo.
It is better to bake pancakes in a pan with a thick bottom, which is greased with a piece of pork fat or vegetable oil. They bake very quickly, you just need to have time to turn over and remove. Carefully remove the finished pancake from the pan with a thin spatula and grease with butter.
Pancakes with sour milk
An excellent solution to use sour milk is to simply bake tender and airy pancakes in sour milk. For this you will need:
- sour milk - 1 stack.
- dry yeast - 1 tsp
- hot water - 2/3 tbsp.
- wheat flour - 1.25 tbsp.
- chicken eggs - 2 pcs.
- sugar - 2 table. l.
- a pinch of salt
- vegetable oil - 2 table. l.
In a bowl, mix 0.5 tbsp. sifted flour, sugar, yeast and salt. Then pour in the warmed sour milk and, stirring well, leave under a towel for 30 minutes. After this time, add the eggs beaten with a whisk, the remaining flour and pour in a thin stream hot water without stopping stirring the dough. Cover again with a towel and leave for 20 minutes. Immediately before frying pancakes in sour milk, add vegetable oil.
Pancakes need to be fried in a hot frying pan, greased with oil until golden brown on both sides. You can serve them on the table already in this form, or you can smear them custard or condensed milk and then you get such beauty.
Pancakes without yeast
If you need to quickly bake pancakes and there is no time for yeast dough, yeast-free pancakes are what you need in this situation.
- 3 stack. milk
- 2 stack flour
- 4 chicken eggs
- 3 table. l. vegetable oil
- ½ tsp salt
- 1 table. l. Sahara
Mix the sifted flour with milk, sugar and salt. The consistency of the dough depends on the desire of the hostess: for thinner products and milk, you need a little more than 2.5 cups for a test of the consistency of liquid sour cream. In a separate clean bowl, beat the chilled eggs into a strong foam and combine with the dough. You can also fry yeast-free pancakes in a Teflon pan, it is not necessary to use a cast iron pan. Once the edges of the pancake are golden, flip to the other side with a spatula. If desired, you can put cinnamon, vanilla or pureed fruit in the dough.
Cooking pancakes does not always take a lot of time, sometimes it takes only half an hour. You can serve this dish with a variety of sauces or just with sour cream, as you like. Everyone can find recipes to their liking, the main thing is not to be afraid to experiment! We also recommend reading: Yeast Pancake Recipe.
Step-by-step recipes for making thin and thick sour pancakes with yeast, kefir, sour milk, sourdough
2018-09-29 Oleg MikhailovGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
5 gr.
6 gr.
carbohydrates
27 gr.183 kcal.
Option 1: Classic recipe for sour pancakes with milk
Choose the filling to your taste, pancakes are prepared with both sweet jam and salty cheese. Honey is very popular, and there are compositions of fillings in which cheese is added to it. It turns out an original treat, the taste of which is extremely difficult to describe.
Ingredients:
- 800 milliliters of sour milk;
- four tablespoons of sugar;
- three fresh eggs;
- salt;
- flour - two and a half glasses;
- six tablespoons of refined oil;
- half a spoonful of dry soda.
Step by step recipe for sour pancakes
When working with raw eggs It is highly recommended to wash them first. Otherwise, the microorganisms that are on the surface of the shell can get into the cooked dish and cause a lot of trouble. It is enough to put the eggs in a container with warm water and a cloth or sponge with a minimum of detergent or just a solution baking soda Wipe the shell thoroughly, then rinse under the tap.
After drying the eggs after washing, break the shell and release the eggs one by one into a cup. After making sure that the product is fresh and does not contain foreign inclusions, pour the eggs into a bowl. Salt them and add sugar, at first the amount indicated in the recipe, then, if you see fit, you can sweeten the dough even more. Slightly warming up the milk, pour in about half and begin to gradually introduce the sifted flour ahead of time. Mix with a spoon.
Pay attention to two remarks. First - milk should not be sour, yogurt pancakes are a slightly different recipe. Secondly, you need to heat the milk very weakly, otherwise it will curdle. In the second portion of milk, dissolve another spoonful of sugar if the dough seems not sweet enough and pour it into the dough. Put the spoon aside and take the mixer set to medium speed. Knead the dough, watching for lumps, as soon as they are gone, add oil and soda.
Set aside the covered bowl with the dough for twenty minutes, then stir it again and bake the pancakes according to the usual technology. Wash the pan and dry it with a towel, heat it up and add a small amount of cooking oil. What it should be - decide for yourself, pancakes are equally good both in lard and in oil of any kind.
Option 2: A quick recipe for sour pancakes on kefir
These pancakes come out very beautiful too. If the household has a pan with a non-stick coating, use it, then you almost don’t have to lubricate it.
Ingredients:
- kefir, fat content up to 3% - 500 milliliters;
- two raw eggs;
- three tablespoons of pure oil and one of vinegar;
- 220 grams of flour;
- sugar - three spoons;
- salt;
- soda - a spoon without a slide.
How to quickly cook sour pancakes
After releasing eggs into an enameled bowl, salt them, add sugar and stir with a fork. When you reach a light foam, stop and sift the flour. Kefir should be slightly warmer than the air temperature, and you need to warm it up in advance.
First, add kefir to the egg mass, then stir and, without stopping, add handfuls of flour. We make the dough a little thicker than for milk pancakes, with the last entry we introduce it into it and mix the butter.
Soda extinguish in vinegar, it is convenient to do this in a small ladle. After mixing the soda into the dough, evaluate the density, add flour if necessary, but try to use it as little as possible. Set aside for a quarter of an hour, covering the bowl.
It is convenient to moisten the pan with oil with half a potato. Peel it and prick it on a fork, dip it in oil and, shaking off excess drops, quickly wipe the pan with a potato. With moderate heating of the pan on the first side thin pancake it takes up to one and a half minutes, and the second blushes in thirty seconds.
Option 3: Thin sour sourdough pancakes
Even if you are not going to bake such pancakes, take the sourdough recipe “on a pencil”, it is simple and may come in handy. We will make a good sourdough from whole-ground rye flour, we need it at first, only half a glass.
Slightly heating (not higher than forty degrees) water, pour flour into it and mix so that there are no lumps left. Pour into a jar of a suitable volume and tighten the top with gauze. The first stage - up to one and a half days, during this time mix the starter twice.
Next, remove about half of the leaven, and add half of the original amount of flour, add a quarter cup of water. We keep the sourdough in the same mode and mix it twice. The readiness of the mass is determined by the more delicate smell, with light sour notes.
Ingredients:
- four glasses of water and flour;
- three tablespoons of ready-made bread sourdough;
- a spoonful of salt;
- oil, lean;
- four tablespoons of sugar;
- one raw egg.
Step by step recipe
After sifting the flour, combine it with sugar and pour warm water. It is not worth heating it much, the most suitable temperature is forty degrees, not higher! In the same bowl, add the leaven and mix the mass especially carefully.
Cover with a lid and set the dough aside. Depending on various factors, primarily such as the temperature in the room and the strength of the starter, it will take from three to five hours to rise the dough.
Look into the bowl, the dough, which has doubled in volume, is almost ready. It remains to mix oil and egg into it, add salt. We fry pancakes in the same oil that was added to the dough.
Thin pancakes should come out of a portion of dough up to three dozen, turn them over to fry the reverse side, as soon as a ruddy contour forms around the edges. Don't blush the other side too much!
Option 4: Thick sour pancakes
Pancakes should be obtained from the specified number of products about a dozen and a half. They will come out less sweet than in the previous recipe, but almost any filling is suitable for them. If thin pancakes are good for rolling into rolls, then thick pancakes have to be treated a little differently. More often, the filling in them is put less liquid and folded into triangles.
Ingredients:
- three glasses of warm water;
- sugar, refined - three tablespoons;
- a third of a glass of oil (refined);
- four full glasses of white flour;
- salt;
- three tablespoons of sourdough (as in the previous recipe).
How to cook
Mix the sourdough with water, pour into the sifted flour, add sugar and mix very carefully. Cover the bowl with the dough and wrap, set aside closer to the heat. After waiting for the double rise of the dough, pour in the oil and mix.
Define the taste raw dough not easy, just in case, try, then pour in an incomplete spoonful of salt and mix thoroughly. Try again and, if necessary, bring the total amount of salt to a full spoonful.
With small differences, the recipe for thick pancakes is similar to the previous one, we bake them almost the same way. We also add quite a bit of oil to the pan, but pour half the dough.
Option 5: Yeast sour pancakes
Substituting dry yeast for fresh is acceptable if you are unsure of the quality of the powdered yeast. It will take about 50 grams of fresh, alcohol or bread. The cooking procedure differs slightly, we grind the yeast with sugar, adding milk little by little, then we introduce it all without residue and keep it warm in the same way.
Ingredients:
- a glass of good flour;
- a couple of spoons of sugar;
- 10 grams of powdered yeast;
- a pinch of salt;
- oil - four tablespoons;
- half a liter of sour milk;
- soda;
- a couple of chicken eggs;
- vinegar.
Step by step recipe
Warm the milk a little above 30 degrees, quickly, until dissolved, stir sugar and yeast in it. Set aside the covered bowl for about twenty minutes closer to the heat. You can even build the simplest "bath" by lowering a bowl of milk into a large bowl, into which pour warm water.
We extinguish half a spoonful of soda with vinegar, add it to the yeast mixture together with the egg and salt. Next, add the oil and, stirring with a whisk in a circle, pour in a handful of flour. Having achieved that all the lumps disappear without a trace, we cover the dish again and send it to a warmer place for an hour.
Do not open the bowls of dough until the specified time has elapsed, then check how much it has risen. It may not double in size, but the dough should be bubbly and rise noticeably in the bowl.
Do not stir the dough too much, scooping up portions with a ladle, pour into a hot frying pan. Keep the temperature medium, adjusting it for the first pair of pancakes. We grease the pan with lard or rub it with a slice of bacon, also if necessary, remembering that there is already some oil in the dough.
Sour yeast pancakes cook a little longer than usual, but the dish is worth the effort spent on it. In addition to being very tasty, we also get the opportunity to find use for sour milk, which is a valuable product both in itself and as part of various dishes. Today I will use pressed yeast, I have such in stock. But with pleasure I also use live ones, especially if they are fresh.
Yeast sour pancakes are good with sour cream. You can use them with jam or condensed milk. And you can just like that - with tea, milk or coffee.
Dissolve pressed or fresh yeast, sugar and salt in a small amount of warm water.
Add two types of flour and an egg.
Then add the rest of the milk and knead the dough, as for pancakes.
Let the dough rest for an hour and a half or two.
Heat up a frying pan and grease it sunflower oil. We will grease the pan for each pancake. Lay out the dough and spread it over the entire surface of the pan.
Fry on one side and flip over to the other.
Yeast sour pancakes are ready. You can wrap any filling in them, or you can eat just like that. Most of all I like pancakes with jam or sour cream and I always grease them with butter.
