Custard pancakes on kefir: recipes. Choux pancakes on kefir Choux pastry pancakes on milk

Not so long ago, we talked with a friend, and she told me that she was completely unable to cook pancakes on kefir. He says that the dough turns out to be heavy, sticks to the pan, and not only the first copy, but all subsequent ones turn out to be lumpy. By the way, this is not the first time I've heard the same comments.

And every time it surprises me. After all, there are a lot of simple and.

She didn't remember the recipe my friend used to make. She said she read it somewhere. And I asked her if she had ever cooked kefir custard pancakes. To which she received a negative answer. And this is not the first negative answer to this question. Many people are surprised to learn that the dough for one of their favorite dishes can be cooked on this fermented milk product and boiling water.

This information is shocking to some. Questions immediately arise: “Will the dough curl up?”, “And what will the products look like and taste?” etc. So, I want to answer immediately to everyone who asks.

Dough won't curl
Preparing quickly, simply and easily
Pancakes are very tender and tasty, and just as beautiful.
You can wrap any filling in them and eat just like that.

And before moving on to the recipes, I want to say. Prepare such delicious treats according to one of the proposed recipes at least once, and perhaps it will become one of your favorites.

We will need (for 20 pcs):

kefir - 550 ml
flour - 2 cups (320 gr)
boiling water - 220 ml
egg - 3 pcs (large) or 4 small
sugar - 3 tbsp. spoons
vegetable oil - 4 tbsp. spoons + 1 tbsp. spoon for greasing the pan
butter - 60 gr (for lubrication of finished products)
soda - 1 teaspoon (incomplete)
salt - 0.5 tsp

Cooking:

1. Break eggs into a mixing bowl. If they are small, then take them in the amount of 4 pieces. Add salt and sugar and beat with a whisk or mixer until smooth.

2. For the recipe, we need kefir at room temperature, or even slightly warm. You can warm it up in a water bath. Add it to the egg mixture and stir.

3. Sift the flour either into a separate bowl or immediately into the dough being prepared. Who is comfortable. Place it in the liquid mixture so that no lumps remain in it. You can also use a whisk or mixer at low speed.

4. Boil water in advance. Pour it into a glass, and pour soda into boiling water.

Stir until completely dissolved and pour in a thin stream into the dough. While continuing to stir the whole mass. The dough should be homogeneous and without lumps.

5. Leave it to infuse for 15 - 20 minutes. During this time, all the components will connect, and the mass will become elastic and elastic. After the allotted time, pour in the oil and mix. In the finished dough, no oil circles should remain on the surface.

6. Now you can start baking. It is better to do this in a well-heated pan. For the first test specimen, it is desirable to lubricate it with oil. Then take the dough into a ladle and pour it onto a heated surface. Rotate the pan in a circle so that the dough spreads over the surface in a thin layer.

The thinner the layer, the softer the finished product will be. And the more holes will appear on its surface.

Small bubbles will appear first. Then they will burst and there will be many small holes. It's so interesting to watch it!… Although there is not always time. The best and fastest way to fry pancakes is to use two pans. Then there is no downtime, and you cope with the task twice as fast. Save time!

7. And so, the holes appeared, and the edges of the product have already dried up and risen up. This will become especially noticeable if you first draw a thin knife along the border zone between the frying product and the pan. And you can also notice that the surface was covered with a matte film and there was no batter left.

This is a signal that it is time to turn it over to the other side. By the way, it will bake much faster. As soon as uneven ruddy dots of different sizes appear below, the pancake can be removed and folded in a further pile.

You can oil them. While they lie on top of each other, let them feed on them. And you can just put it together. Then serve with honey or jam. And someone loves more with condensed milk or sour cream.

Our little “suns” turned out to be ruddy, beautiful and smelling delicious. And to taste they are very tender, soft and of course delicious.

Openwork and tender custard pancakes

This recipe is quite unusual. And its peculiarity is that boiling water is not poured into the liquid kefir component, but into a mixture of eggs and sugar. It would seem that the eggs should curl up. So no, they not only do not curl up, but on the contrary, give abundant foam. It contributes to obtaining lush dough and very delicate finished products.

I suggest you get to know this recipe better, because it is very interesting.

We will need:

flour - 1 cup
kefir - 1 cup
boiling water - 1 cup
egg - 2 pcs
sugar - 1 - 2 tbsp. spoons
salt - 0.5 tsp
soda - 0.5 tsp
vanillin - on the tip of a knife

Cooking:

1. Sift flour into a bowl. Doing this is necessary in order to saturate it with oxygen. Add sugar, vanillin on the tip of a knife and soda and mix.

Also, prepare kefir in advance, it is better to have it at room temperature. And boil the kettle so that boiling water is at hand. Everything has to be done fairly quickly.

2. In a separate large bowl, beat two eggs and salt with a mixer.

Do not look that there are only two eggs, and the bowl is large. With our further actions, such a choice will be fully justified.

3. We should already have boiling water ready. Continuing to beat the eggs, pour it into the egg mixture in a thin stream. Do not be afraid, the eggs will not curl, only abundant foam will appear.

4. Immediately, without stopping to work with the mixer, pour in a thin stream of kefir.

5. And then pour in the flour. And continue to beat the mass with a mixer. It should turn out without lumps.

6. Let the dough stand for 20 minutes. Then add oil and mix with a mixer again. This time until the disappearance of oil stains. A large number of large and small bubbles appeared on the test, which is pleasing. So our tasty treats will be a success.

7. Heat the pan, for the first instance, grease the surface with oil, and pour a portion of the dough.

Bake on one side until golden brown, then turn over and bake the other side.

Delicious step by step recipe for 1 liter of kefir

The technology for preparing this recipe is different from the previous ones. Therefore, this method also deserves attention to be considered.

According to this recipe, you can bake very tender and tasty rather lush pancakes. But if you dilute the dough with water in an additional proportion, then they will turn out much thinner.

We will need:

kefir - 1 liter
boiling water - 2 cups
flour - 550 - 600 gr
egg - 4 pcs
sugar - 3 - 4 tbsp. spoons
salt - 1 tbsp. spoon (no slide)
soda - 1 teaspoon (without a slide)
vegetable oil - 5 tbsp. spoons

Cooking:

1. Pour kefir into a saucepan, all at once. We will knead the dough in a saucepan, as it will be subjected to heat treatment with us. Determine the fat content of kefir yourself. It will be tasty from any, but the nutritional value can be obtained differently.

2. Add eggs, salt and sugar.

Mix the mass until smooth using a whisk. Or you can also use a mixer.

3. Put the finished mixture on a small fire. With constant stirring, bring it to a hot state. The temperature is about 50 degrees. Make sure she doesn't stick to the bottom.

4. Sift the flour in advance and pour it into the kefir mixture at first 550 gr, while actively stirring it with a whisk or a mixer. If you want your finished products to be not very thin, then add the remaining flour. If you want to bake them thin, then you do not need to add flour anymore.

Stir until the mixture is homogeneous. However, we can see that it turned out to be quite thick. But we still have water. This is what we will add in the next step.

5. But first you need to boil it. Then pour the desired volume into a suitable dish and pour soda into it. Stir until it is completely dissolved.

And while the water has not yet had time to cool, pour boiling water in a thin stream into the flour mixture. Do not forget that during this mass must be actively mixed until a homogeneous and even state without lumps.

6. Let the dough rest for 15 minutes. Then pour in the oil. We use only vegetable. However, it can be taken in the proportion of 50x50 along with creamy. So the finished products will turn out even tastier and more aromatic.

Please note that the finished dough should be with a lot of bubbles.

7. Although we add a relatively large amount of oil, it is better to grease the pan additionally for baking the first product. Bake it on one side. And when it turns brown, turn over and brown on the second side. When turning, make sure that no batter remains on the surface.

For baking the next product, the surface can no longer be lubricated with oil.

When the first pancake is ready, look at its thickness. If you want it to be thinner, then add a little more boiled water. If you want it to be thicker, then add a little flour and mix again.

Thick products are good for baking. If you decide to cook it, then this recipe can be considered suitable in this case.

And of course, just like that, they are also very tasty to eat. Especially hot, piping hot, with fresh rustic sour cream! Please tell me, what could be tastier!

Lacy pancakes on kefir and boiling water without eggs

Many do not eat eggs during fasting. And therefore, such a recipe must be in the piggy bank of those who hold it.

We will need:

kefir - 500 ml
boiling water - 250 ml
flour - 2 cups
sugar - 2 tbsp. spoons
salt - 0.5 tsp
soda - 0.5 tsp
vegetable oil - 2 tbsp. spoons

Cooking:

1. Pour kefir into a bowl. Add salt and sugar to it and mix.

2. Sift the flour and add to the kefir mixture.

The dough should be quite thick, similar in texture to sour cream. When it turned out to be mixed so that there are no lumps left in it, we proceed to the next step.

3. Now it's time to add boiling water. Usually in such cases, soda is kneaded in it. But we will change tactics a little. Prepare a spoonful of baking soda. Holding it over the dough, carefully pour boiling water directly into the spoon, and continuing to pour exactly half. Stir the mixture quickly until it becomes homogeneous.

Then, with continuous stirring, pour all the remaining boiling water into the mixture. The finished dough is quite liquid. But we will give him the opportunity to brew a little. This will take 15 minutes.

4. After insisting, pour in the oil and mix. The finished dough is obtained with a large number of bubbles. This soda has reacted.

5. To bake the first product, heat the pan well and grease it with a little oil. Pour a portion of the dough and fry for 20 - 30 seconds. During this time, the entire surface will be covered with many small holes, and the bottom will brown.

So it's time to turn it around.

Thus, bake all the pancakes. It is best to stack them in a pile, and if desired, grease with melted butter.

As you can see, they turned out thin, lacy and perforated. Ljubo is expensive to watch. And to eat, there will be no words left at all. They turn out very tasty!

In general, these are all the main recipes for preparing custard pancakes. Their difference from each other lies in the fact that some of them are cooked with eggs, others without them; dough for different recipes is kneaded with soda, but in different ways. And because of these differences, all products are different in terms of taste, and in appearance they also differ from each other.

But they all have a common similarity - they are brewed with boiling water. Because of this, the dough turns out custard. It is stronger than usual, and thanks to this, the finished products turn over better, and they can be baked very thin. Also, this dough is much more tender than usual. And to us, my opinion, more delicious.

One way or another, there are a lot of recipes. And in order to choose the most favorite for yourself, it is advisable to try many. Because you can talk for a long time. But it is better to try once and understand for yourself what is tastier and better for you.

Bon Appetit!

How to cook custard pancakes on kefir? Why are they good? You will find answers to these and other questions in the article. On kefir, pancakes are the most airy. There are a large number of manufacturing methods and options, but the most well-known technologies are where all the components are mixed. Recipes for custard fritters on kefir are not so popular, but in vain. These products do not fall off after frying and are much more magnificent. How to make them, we will find out later in the article.

Classic recipe

Few people know how to cook delicious kefir custard pancakes. We take:

vegetable oil;
drinking water - 40 ml;
230 g flour;
two eggs;
5 tablespoons of sugar;
a glass of sour low-fat kefir;
salt - ½ tsp;
20 g butter;
0.5 tsp soda food.

Manufacturing process:

Crack the eggs into a small bowl. Add salt and sugar, beat with a whisk until smooth. Set aside.
Pour kefir into a saucepan, add water to it, mix. On low heat, stirring constantly, heat the mixture, but do not bring to a boil. It is impossible that kefir, taken in flakes, begins to turn into cottage cheese.
As soon as the kefir transforms into flakes, remove from the stove and combine with the egg mass. Pour the kefir slowly into the sweet base, stirring vigorously.
Pour quick soda into the resulting mixture and beat well.
Now add the sifted flour in small portions, constantly beating the dough. The dough should be homogeneous, not rare, with the maximum content of air bubbles. The spoon should drip slowly.
Pour vegetable oil into a frying pan, a layer of 1 cm, heat well over medium heat. Spoon the batter into it and fry the pancakes on both sides until golden brown.

Put the custard pancakes on kefir on a plate, grease with butter and serve.

Fast cooking method

Now we will tell you how to quickly cook custard pancakes on kefir. These products taste like yeast and are very lush. Take:

flour - 300 g;
a large spoonful of sugar;
kefir - 500 ml;
an incomplete spoonful of soda;
vegetable oil;
vanillin - 1 tsp

Cook pancakes from choux pastry on kefir without eggs as follows:

Combine kefir and sugar in a small saucepan. Add a pinch of salt, stir and put on low heat. Warm up the mixture.
Pour hot yogurt into a bowl, add soda, stir. When the mixture expands and foams, the baking powder will begin to act.
In small portions, add the sifted flour to the mass. Adjust the density by stirring each new portion. If flour is not enough, add. The consistency of the dough should be similar to homemade sour cream.
Drop it with a spoon into the hot oil in a frying pan. Fry the pancakes on both sides until golden brown.

With cheese filling

We present to your attention another way to create delicious pancakes. In this case, you need to warm up the already prepared base, and not the sour-milk food. After that, you will only need to mix soda and flour. Such pancakes are prepared with cheese filling. You can replace hard cheese with salted cheese, Adyghe cheese or suluguni. So, you will need:

four eggs;
three glasses of flour;
0.5 st. kefir;
sugar - a couple of tsp;
garlic;
salt - ½ tsp;
two sprigs of fresh dill;
soda - ½ tsp;
150 g of hard cream cheese;
sour cream - two large spoons;
vegetable oil (for frying).

The cooking process is not complicated:

Grate the cheese on a medium grater into a small bowl. Crush two cloves of garlic to it through a press. Add chopped dill and green onions, sour cream, stir and refrigerate.
Break the eggs into a deep saucepan, add sugar and salt, beat with a whisk. Combine the egg mass with kefir, stir.
Put the kefir base on low heat, bring to a hot state, stirring constantly.
Remove the saucepan from the heat, and stir in the flour in batches. At the end, add soda, stir and set aside the dough for 3 minutes.
Pour oil into a frying pan with a layer, 5 mm thick, heat over moderate heat. With a dessert spoon, spread the dough into the oil, put a little filling on top and cover with a new portion of the dough.
Fry the pancakes on both sides until golden brown.

Boiling water with apples

Few people know how to make custard pancakes on kefir with boiling water. You will need:

a couple of eggs;
glass of water;
60 g sugar;
kefir - one glass;
soda - ½ tsp;
vegetable oil - two tablespoons;
two glasses of sifted flour;
salt - ½ tsp;
a couple of apples.

Prepare these pancakes like this:

Beat eggs with sugar until white. Salt, add kefir and oil, stir.
While constantly stirring the mixture, pour in the boiling water in a thin stream.
Stir soda into the brewed base, set aside for 15 minutes.
Add flour in parts, knead the dough, let it stand for another 15 minutes.
Peel the apples, remove the core, chop the pulp on a coarse grater.
Combine the apple pulp with the dough, mix.
Spoon the pancakes into the hot skillet with oil. Fry them the same way you would regular ones.

Yeast pancakes with semolina

Consider the recipe for custard lush pancakes on kefir with semolina. They always turn out more airy. Their crumb is porous, but not too rich. This dough will take longer to cook, but it's worth it. You will need:

three large eggs;
half a glass of semolina;
one st. l. Sahara;
a glass of kefir;
250 ml of drinking water;
0.5 tsp "fast" granulated yeast;
milk - 100 ml;
premium flour (how much dough will “take in”);
four st. l. vegetable oil.

Prepare these delicious pancakes in this way:

So that the grains of semolina in the dough are not felt, it must be soaked in advance. To do this, 6 hours before manufacturing, fill the cereal with kefir and send it to a warm room.
Pour milk into a saucepan, heat over low heat. Pour into a deep bowl, add sugar and yeast. Stir the mixture and send to a warm place for 20 minutes.
Send two tablespoons of flour to a bowl and pour half of vegetable oil. Rub well with a spoon. Pour in 100 ml of boiling water here, stir with a whisk.
Separately beat eggs with sugar and salt.
Combine the brewed flour with the yeast mixture, which has increased in volume, beaten eggs and semolina, swollen in kefir. Pour in the remaining oil and stir well.
Bring the mixture to the desired consistency by adding flour. It should be slightly thicker than for plain pancakes.
Cover the dough with a sheet and leave in a warm place. When it doubles in volume, stir and fry the pancakes in a hot skillet with oil.

By the way, after rising, you do not need to mix the dough for a long time, otherwise it will fall off, and the products will not be lush.

Very fluffy pancakes

Take:

two eggs;
500 g of kefir;
a pinch of salt;
soda - one spoon;
three st. flour;
sugar - a couple of tbsp. l.

Preparation method:

Heat the kefir, but do not boil. Add salt, soda, lightly beaten eggs, sugar.
Gradually add flour, stirring. The mass should be identical to thick sour cream.
Fry the pancakes in a hot skillet with oil until golden brown on both sides.

Bon Appetit!

The most delicious and correct pancakes are considered to be at least 1.5 cm thick. But many, especially children, do not really like thick pancakes, as well as bakery products in general. The way out of this situation is pancakes, the thickness of which is less than the standard one, but the taste is the same.

Kefir - 200 ml;
Steep boiling water - 200 ml;
Sugar sand - 60 g;
Chicken egg - 2 pcs.;
Wheat flour - 2 tbsp.;
Baking soda - ½ tsp;
Table salt - 0.5 tsp;
Table vinegar - 1 tsp;
Sunflower oil - 2 tbsp. l.

In addition, you will need about 100 ml of vegetable oil for frying your pancakes.

Custard pancakes on kefir: a recipe for cooking

To prepare custard pancakes on kefir, you need to prepare the following dishes: a bowl with a capacity of 1 - 2 liters, a tablespoon, a frying pan, a serving plate and several paper towels.

Fritters custard on kefir, the recipe of which we will consider below, will turn out tasty and lush, and can be suitable both for a full afternoon snack for children, and for dessert for a set lunch.

To prepare custard pancakes, you will need boiling water, therefore, when starting to cook the dish, start by putting water on the fire to boil.

In order to get lush, tasty and fragrant custard pancakes, it is better to use kefir for making dough.

A step-by-step recipe for making kefir custard fritters:

Beat eggs with sugar and pour into a bowl;
Add table salt and grow. butter;
Pour in kefir;
Mix thoroughly;
Pour boiling water into the resulting mixture in a thin stream;
Mix again and let the dough stand for 15 minutes;
After 15 minutes, add flour, mix well, and let stand for another 10-15 minutes;

Heat in a frying pan 50-70 ml. vegetable oil, form pancakes with a tablespoon and fry them for 3.5 - 5 minutes on both sides.

How to cook custard dough for pancakes in milk

Lush and airy pancakes are good, but for some reason not everyone thinks so. There are lovers of thinner pancakes.

Choux pastry for pancakes in milk is a dough brewed with boiling water, from which you can make pancakes that will not be very thick and fluffy. But they will also be tasty and airy.

Pancakes baked from choux pastry in milk are also called French pancakes.

French pancake recipe:

In 250 ml of milk it is necessary to dissolve 100 g of plums. oils.
Bring milk with butter to a boil, add 0.5 tsp. salt, a pinch of vanilla and 2 tbsp. spoons of granulated sugar.
Reduce the heat to a minimum, and carefully stirring, through a small strainer, add 150 g of flour.
Intensively, without stopping, stir the dough until all the lumps dissolve and the mass begins to lag behind the bottom of the bowl and reach for the spatula.
Remove from heat and cool to a temperature of 40 - 45 ° C.
Gradually, one at a time, introduce 3 - 4 chicken eggs, stirring and striving to ensure that the dough becomes elastic and viscous. A sufficient number of eggs will be the amount when a ribbon of dough begins to stretch behind the spoon. There should be no lumps or clots.

Such pancakes should be fried over low heat and grow on a small amount. oils.

In addition to custard pancakes, there are recipes for making pancakes with kefir, yeast, milk, and even water.

Custard pancakes, like other pancakes, happily gobble up the kids. Therefore, it is best to season them with sweet sauces or sour cream when serving.

You can also make condensed milk or chocolate ganache. And you can just open a jar of jam. If you have time and fresh berries, you can make berry sauce.

Serve custard pancakes with sour cream or sweet sauce

Steps for making berry sauce:

Under running water, rinse 90 g of black currant, 90 g of red currant and 80 g of raspberries or strawberries, dry on a towel.
Kill the berries with a blender, or scroll everything through a meat grinder.
In order to get rid of the seeds and peel, wipe the broken berries through a strainer.
Put everything in a saucepan, add 60 g of sugar, pour in 50 ml of water and 1 tsp. starch.
Mix thoroughly.
Put the saucepan on the fire, and without interruption, bring the sauce to a boil.
After the sauce thickens, remove the saucepan from the heat, cool to a temperature of 50-60 ° C and add 30-40 g of cl. oils.

Stir the sauce thoroughly until smooth, cool to room temperature and can be served.

Mastering the simple skills of culinary art is not at all difficult. You just need to learn how to exactly follow the step-by-step recipes for cooking and invest positive energy and good mood in your culinary creations.

Mix water with milk in advance and warm to room temperature

In a separate bowl, mix eggs and sugar

Using a whisk, beat the eggs

Pour kefir into a bowl with sugar and mix quickly

Beat the resulting mass well until a frothy cap appears.

Now you should add the sifted flour to the mass

Be sure to add soda at the end.

We warm the pan with vegetable oil well and carefully lay out the pancakes. Fry pancakes on each side until golden brown. Bon Appetit!

Custard pancakes on kefir and boiling water are tender, thin and soft. They are good even without filling and additions in the form of syrups, jams, toppings, etc.

The brewing of the pancake composition can occur at different stages: in some recipes, raw eggs are brewed, in others, almost ready-made dough. We will focus on the second option. Ready-made custard pancakes can be served with tea / coffee, or used in the manufacture of chicken or pancake cakes.

Ingredients:

kefir - 250 ml;
eggs - 2 pcs;.
flour - 150 g;
sugar - 2 tbsp. spoons;
baking soda - 1/2 teaspoon;
salt - a pinch;
sunflower oil - 2 tbsp. spoons;
boiling water - 250 ml.

Custard pancakes on kefir and boiling water recipe

How to make choux pastry for pancakes

Combine the eggs in a deep bowl with sugar and salt. Beat until light foam. The dosage of sugar can be increased or decreased - it all depends on the way the pancakes are served and personal preferences.
Pour half a serving of kefir into the resulting mixture, mix.
Gradually add the sifted flour, kneading a thick mass.
Pour the remaining kefir into the viscous mixture. Vigorously working with a whisk, we achieve a uniform texture without flour lumps.
Pour boiling water into a separate bowl, dissolve soda.
Carefully, so as not to burn yourself, we introduce a hot soda solution into the dough in a thin stream, continuously stirring the mixture. The final step is to add a couple of tablespoons of sunflower oil, continuing the circular motion with a whisk. As a result, we get the perfect custard dough for pancakes. The consistency of the mixture should be the same as the traditional pancake dough with milk. If the mass came out too liquid, you can add a little flour.
Lightly coat the pan with oil and heat it up. Using a ladle, pour a portion of the dough onto a hot surface. We fry thin pancakes in the traditional way: wait for the bottom side to brown, turn over and keep on fire for another 20-30 seconds. We put the finished products in a pile.
If desired, you can brush the still hot pancakes with butter to soften the edges and make the pancakes even more tender. Serve the finished dish in any way you like (with sour cream, jam, berries, etc.) or use thin, openwork pancakes in the manufacture of other culinary creations.
Custard pancakes on kefir and boiling water are completely ready! Enjoy a delicious and simple dessert! Good appetite!

Fritters on kefir.

Today we cooking pancakes on kefir, and the more sour the kefir, the more magnificent the pancakes are. I usually use not fresh kefir, but one that has already stood for some time in the refrigerator. Before preparing the dough, be sure to heat the kefir! Otherwise, the soda added at the last stage of kneading the dough will not be able to sufficiently extinguish the acid of kefir and loosen the dough. Heat kefir very carefully and slowly. it loosens very easily. In order to raise the temperature of kefir, we will add boiling water to it. The amount of soda added also depends on the kefir acid. If you use non-acidic kefir, then you will need less soda.

We need products:

Kefir - 1 tbsp.;

Boiling water - 1/4 tbsp.;

Sugar - 2-3 tbsp. spoons;

Egg - 1 pc.;

Flour - to the consistency of "do not pour, but drain from a spoon"

Baking soda (fast) - 1/2 teaspoon;

Salt - to taste.

Begin:

Take a glass of warm yogurt, add about a quarter cup of boiling water to it. Add a small pinch of salt and 2 to 3 tablespoons of sugar. Add the egg and mix everything well.

While stirring with a whisk, gradually introduce flour into the mixture. You should get a homogeneous, fluid, but at the same time not a batter. It should not pour, but flow from a spoon.

Now it's time to add quick soda to the dough. If you are using a sufficiently acidic kefir, then you will need half a teaspoon of soda per glass of kefir. It is very important not to add soda in a single piece, but rather to spray it. This will help it mix better. Stir the soda well and immediately start baking pancakes.

Bake them in a sufficient amount of vegetable oil, fry on both sides.

Put the finished pancakes on a dish. Serve hot with sour cream or jam. If your family likes to eat chilled pancakes, you can sprinkle them with powdered sugar on top.

That's all! Fritters on kefir are ready. Call everyone to the table.

Bon Appetit!

Little advice : What do you think can be done with boiled porridge? Here is a recipe for millet pancakes sent by one of my readers from Arkhangelsk.

Fritters from "chicken" porridge.

Wheat fritters.

My granddaughter asked for "chicken" porridge. This is what my mother called the crumbly millet, which she cooked to feed the chickens. And we loved eating it.

I didn’t get “chicken” porridge: some kind of slurry was cooked - I digested it. Well, do not throw away this mess. Left it to cool at room temperature. When my porridge cooled down, I decided to cook pancakes on kefir. Only not simple, but millet - I ate such in childhood.

Kneaded dough for pancakes. I usually bake fritters on kefir: you need to fiddle with yeast for a long time. I took a bowl that is wider and deeper, poured 250 ml of kefir into it and put 2 eggs. I mixed everything very well, added 1/4 teaspoon of salt and 4-5 tbsp. spoons of sugar. I love sweet pancakes, and you do it to your liking - whoever likes what.
I added about 1 cup of hot boiled water and mixed thoroughly again. Flour put a glass of 2, and maybe more - the dough in consistency should turn out like sour cream of medium fat content. And at the last moment I put 1/4 teaspoon of quick soda.

All the porridge that was in the cast iron (this is about 2/3 of the volume) I gradually shifted into the prepared dough, kneaded the lumps from the porridge and thoroughly mixed with the dough.

As a result, I got a millet dough, consisting of boiled, partially mashed, millet and dough for pancakes. The consistency of the dough became more steep.

Now we put a cast-iron (I prefer cast-iron when baking pancakes and fritters) pan on medium heat, pour a little vegetable oil and wait for it to heat up. We check: we drop a small drop of dough dough into the pan and see how quickly it is fried around the edges. The pan is heated, with a large spoon I spread four pancakes on it and fry them.