Pancakes with kefir and milk - the most delicious recipes for making pancakes

Pancakes are the most popular pastry in our country, and not only that. Almost everyone associates them with winter and Maslenitsa. Because specifically during Maslenitsa week they are especially popular. They try to bake them almost every day. And those who believe in omens and in truth bake pancakes for Maslenitsa once a day, so that the family lives prosperously all year.

But pancakes are also popular not only at Maslenitsa. They love to eat them every day. They are great for breakfast. And not only that. Almost everyone will say that it is a hassle to cook pancakes for breakfast. But here I don’t agree with you. Because the dough can be prepared the night before and put in the refrigerator.

There are a huge number of pancake recipes all over the world. You can choose a new one any day and you will never repeat yourself. Or find your own favorite recipe, and more than one. I just want to share my favorite recipes with you. Also great for serving pancakes on the table.

Delicious pancakes with holes. How to cook thin pancakes with kefir and milk?

It's not hard to learn how to bake pancakes. But to create one with holes, and even thin ones, requires a certain skill. I say this from my own experience. But through trial and error, I found a good recipe that I often use.

Ingredients:

Drink 2.5% – 1 glass;
Milk – 1 glass;
Chicken egg – 2 pcs.;
Flour – 1 glass;
Sugar – 2 tablespoons;
Salt – 1 pinch;
Vegetable oil – 2 tablespoons;
Soda – 0.5 teaspoon.

Manufacturing:

1. Heat the drink a little so that it is warm. Break chicken eggs into it. Add salt and sugar to them. Mix everything thoroughly with a whisk.

2. Sift flour and soda through a sieve. Pour the flour into a cup in small portions until it reaches the consistency. Beat well with a whisk until all the lumps disappear and the mass becomes homogeneous.

Flour must be sifted constantly. Thanks to this, it is saturated with oxygen and becomes more sticky. And our products will turn out snow-white and light.

3. Bring the milk to a boil and pour it into our dough in a narrow stream, while constantly stirring with a whisk.

Milk makes the dough more watery, which means the pancakes will be very thin.

4. Add vegetable oil and stir a little.

5. Heat a frying pan over a fire, grease it with vegetable oil and heat it some more. There should be a little smoke and the smell of the oil should intensify. Then, with a ladle filled a little more than half, pour the dough into the pan. In this case, the pan must be rotated so that the bottom is completely closed. Bake one side first. When there is no watery batter left on the surface and the edges are golden, turn the pancake over to the other side and bake until done. Place the finished pancake on a plate and brush with butter.

Recipe for thick (fluffy) pancakes with kefir:

I’ve never baked specially thick pancakes before. Previously, they always came out somehow by themselves. But after visiting my sister and trying them, I was quite surprised. Because I liked them. I advise you to try it for yourself.

Ingredients:

Chicken egg – 2 pcs.;
Sugar – 3 tablespoons;
Salt – 1 pinch;
Vanillin – 1 pinch;
Drink 2.5% – 2 glasses;
Soda – 1 teaspoon;
Flour – 1.5 cups;
Vegetable oil – 2 tablespoons.

Manufacturing:

1. Break the chicken eggs into a deep bowl. Add salt, sugar, soda and vanillin to them. Mix everything thoroughly with a whisk. Then pour in 1 cup of kefir and stir.

2. Sift the flour through a sieve and pour it into a bowl in small portions. At the same time, stir constantly with a whisk. The dough comes out quite thick. This is done to ensure that there are no lumps in the dough.

3. Then pour in the 2nd glass of kefir and mix the dough. It becomes snow-white, watery and homogeneous. Add vegetable oil and stir lightly. Make sure the dough is thinner than for pancakes. If it is thick, add another tablespoon of vegetable oil or a little kefir.

4. Heat the frying pan well. There is no need to lubricate it with oil. Using a ladle, pour the dough into the pan. Damn, it’s not necessary to cover the bottom one hundred percent. They can be baked in different sizes: small or large. Bake one side first, then the other.

Excellent methods for wrapping pancakes with entrails (caviar):

Did you know that pancakes can be heavily folded into triangles, as most of us, and maybe all of us, do. But there are quite a few ways to wrap pancakes perfectly so that you can amaze your friends.

Method 1: triangle.

This is our beloved, common and recognizable method. Just fold the pancake in half, and then half in half again. You can continue until it can be rolled up.

Method 2: Closed triangle.

Have you ever made an airplane out of paper? The principle is the same here. First, we fold one side of the pancake diagonally, then the second side overlaps to meet the first side. And now fold the bottom. You will get a perfect triangle. You can put any filling in it, in our case the insides are caviar.

Method 3: envelope.

Place caviar in the middle of the pancake. First fold the bottom of the pancake, then the sides. Now let's fold the top one. something like an envelope comes out.

Method 4: straw.

Place caviar on the edge of the pancake on one side and roll it into a tube. It comes out a bit long. You can throw it like this, but you can cut it in half. It will be more attractive if you cut it diagonally.

Method 5: snail.

Fold the pancake in half. And now, from the 1st edge, twist it into a tube. It turns out to be such a beautiful snail.

Method 6: bags.

Place the filling in the middle of the pancake. Now we collect the edges in the shape of a bag and tie it with greens. You can even use caviar with its entrails and serve it in this unusual way.

Method 7: Open triangle.

Cut the pancake into two parts. Place the filling in the middle of the half and wrap it like an airplane. The sides must be overlapped.

Method 8: Braid.

Pancakes are baked from a grid-shaped bottle. Place lettuce leaves on both sides of the pancake and caviar on one of them. First, roll up the sides that are free from the salad. And later the sides with lettuce leaves. The result is a charming wicker with greenery.

Method 9: bombs.

The pancakes are rolled into a tube and the ends are pushed into the other. The shape of a circle comes out. You can put caviar in the middle.

Method 10: Hearts.

Roll the pancake into a tube and connect the ends together. Cut the fold space in half and unscrew. You can decorate the top with caviar.

Pancakes with kefir and milk

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I would like to recommend to all housewives a recipe on how to cook pancakes with kefir and milk. They turn out tender, thin and indescribably tasty. Perfect for a huge home-cooked breakfast.

Manufacturing Description:

Ingredients:

Milk - 1 glass
Drink – 1 glass
Flour - 1 Cup
Egg - 2 pieces
Salt - 1 pinch
Sugar - 2 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Soda - 1 pinch

Number of servings: 15-18

How to cook “Pancakes with kefir and milk”

Rate the recipe for Pancakes with kefir and milk:

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Very tasty pancakes! I'll probably add the recipe to my favorites. Thank you

Thank you. The pancakes turned out to be very tasty! I really like these

Tell me, is it possible to prepare this recipe using only sour kefir and milk?

It turned out very tasty, I’m just learning how to cook pancakes and I’m ecstatic about this recipe))) I immediately made 2 times more, thank you very much.

I specifically registered to leave a comment and thank you for the wonderful recipe. I am very picky about pancakes, I tried a bunch of recipes, but this one blew me away. I did everything according to the recipe, the only thing was that I didn’t put out the baking soda, the pancakes came out very tender and soft! Bookmarked the recipe! Thanks again.

The most wonderful recipe. Thank you very much! Soft, tender. I made it with entrails – mushrooms, meat, onions. And even after standing they don’t tan.

the recipe is great. I eat without the insides and it feels like they are with honey. thank you for you Marina. My dad makes your recipe every Sunday! the recipe is just super.

Marina, thank you very much for this recipe, the pancakes turned out divine. And let those who write all sorts of nasty things in the comments choke with envy. )))

I just made it, good recipe!

shit not a recipe

don't listen to him. Everyone loves your recipe. Whenever I see these pancakes, my friend always asks to visit you, everyone loves your recipe.

You probably don't know much about cooking. If so, don’t fool people’s heads. don't listen to him. THE RECIPE IS JUST SUPERB.

I'm so glad I found your recipe! Thanks! I tried a lot of pancake recipes, almost all of them were good. But this recipe is the best! Now I cook only according to it. Soft, tender, melt in your mouth. )) And my daughter decided that the pancakes according to this recipe are amazing! ))

I WAS LOOKING FOR A RECIPE WITH KEFIR. SOFTWARE (that is, software - a set of programs for computers and computing devices) YOUR RECIPE GOT MAGICAL PANCAKES. THANK YOU SO MUCH FOR THE RECIPE.

It took me a long time to find a recipe for perfect pancakes, I found it thanks to you, thanks for the recipe.

Openwork thin pancakes with beautiful holes made with milk and kefir - the most delicious recipes

Why cook pancakes with the consistency of milk and kefir if you can use one or the other? Naturally, you can! This is what most lovers of thin, soft pancakes do until they try one of these recipes. By mixing the drink with milk, you will get a good pancake dough - tender, strong, without excess acid, as sometimes happens when using only kefir or yogurt. When baking pancakes, it behaves perfectly: when it comes into contact with the surface of the frying pan, it immediately becomes covered with hundreds of holes. The pancakes turn out to be openwork, patterned, but at the same time they do not tear or stick.

Content:

Recipe for thin pancakes with the consistency of milk and kefir - very tasty pancakes with holes (production with photos)

What products will be needed:

drink – 1.5 cups;
milk – 1.5 cups;
wheat flour, premium grade – 10-12 tbsp. l. (focus on the thickness of the dough);
salt (preferably small) – 0.5 tsp;
baking soda – 0.5 tsp;
potato or corn starch - 4 tbsp. l.;
uncooked sunflower oil – 3 tbsp. l.;
granulated sugar – 2-3 tbsp. l. (taste);
vanillin or vanilla sugar - to taste and desire.

Manufacturing method step by step:

Warm up the drink and milk (you can simply take them out of the refrigerator a few hours before cooking), pour them into a bowl, add soda and stir. After a while, the kefir-milk mass will begin to foam slightly - the reaction of soda with the acid of kefir. Throw the bowl aside for now.
Meanwhile, divide the eggs into whites and yolks. Grind the yolks with sugar until yellow and homogeneous.
Beat the whites with salt until stiff foam.
Mix the yolks with a milk-kefir consistency, evenly add flour mixed with starch (sift before adding!). The dough must be stirred immediately so that flour lumps do not appear - they will be difficult to get rid of later. Also add oil and stir it well.
Lastly, add whipped egg white to the dough - it will make the pancakes more delicate, in addition to those holes that are formed from the soda. You should stir carefully so that the protein mass does not fall off.
The pancake dough will turn out airy, with an abundance of small bubbles, which then turn into a “lace” of holes on the pancakes.
Bake pancakes in a perfectly heated frying pan with a thick bottom, greasing with a piece of lard as necessary before adding the next portion of dough. The hotter the surface of the frying pan is heated, the more delicate the pancakes will turn out. Bake for approximately 1-1.5 minutes on the other side, turn over and continue baking for another 40-60 minutes.

Place the finished pancakes in a stack. They can be stuffed with any kind of entrails or served “empty”, with melted butter and sugar, sour cream, honey, jam and other additives to taste.

Thin custard pancakes with a hole made with kefir and hot (boiled) milk - step-by-step recipe

The following ingredients will be useful for production:

milk (homemade, pasteurized - optional) – 1 cup;
drink (percentage of fat content is not important) – 1 cup;
selected chicken eggs – 2 pcs.;
soda – 1 tsp. (without slide);
wheat flour, premium - 1 cup;
sweet sand - 2 tbsp. l. (1 tbsp - for savory pancakes);
salt (not finely ground) – a large pinch;
vegetable oil, deodorized – 2 tbsp. l.

Step-by-step {instructions} – how to cook:

Mix the eggs with sugar and salt, beat with a mixer, fork or hand whisk until fluffy foam.
Pour the drink into the egg mixture and stir. In a separate bowl, mix baking soda and flour. Mix well and sift. Add to watery products, stir until the mixture is completely homogeneous. The dough at this manufacturing step will be quite thick. It must be left at room temperature for 15-20 minutes for the soda slaking reaction to begin.
Meanwhile, bring the milk to a boil. Pour it into the dough in a narrow stream, stirring it immediately. Pour in 2 tablespoons of unscented oil and stir.
The result will be a finely bubbly, fairly liquid dough.
Heat a frying pan over medium heat and pour a portion of the dough onto it, spreading it in an even thin layer over the surface with a rotating motion of your hand. When a scattering of small holes appears on the surface of the pancake, the edges begin to brown, and the surface of the dough becomes matte, the pancake can be rolled. On the other hand, it cooks approximately twice as fast.

Without allowing the finished pancakes to cool, grease them with a piece of butter - this way the edges will not be brittle.

Openwork pancakes made with kefir with milk and boiling water - the best dough for thin pancakes with holes

List of suitable ingredients:

drink, water, milk - 200 ml each;
flour - 1 cup;
soda, salt - 0.5 tsp each;
granulated sugar – 2 tbsp. l.;
chicken eggs (category C-1) – 2 pcs.;
butter (vegetable or melted butter) – 2 tbsp. l.;
vanillin - a pinch (optional).

Manufacturing method step by step:

Remove all foods from the refrigerator in advance so that they warm up to room temperature. Beat the eggs with salt and sugar into a fluffy light foam.
Pour the milk and drink in there and stir thoroughly.
Pour the soda into the flour, mix, sift, add to the dough. Stir with a whisk, breaking up any lumps.
Boil water and make the dough with boiling water, stir, add oil and stir again.
It is better to bake pancakes in a metal or other frying pan with a thick bottom. If there is no non-stick coating, before baking any pancake, the frying pan must be greased with a piece of unsalted lard. You should only pour the dough onto a hot frying pan - then “sacred” holes will appear all over the surface of the pancake.

Ready-made pancakes can be stuffed or eaten plain - with sugar, condensed milk, chocolate, etc.

Patterned, holey, thin pancakes with sour milk and kefir - prepared according to the recipe with photos

Have to take:

drink (possibly a little expired) – 500 ml;
curdled milk (sour milk) – 100-125 ml;
soda – 1 tsp;
flour - approximately 1 cup;
sunflower oil – 6 tbsp. l.;
eggs – 3 pcs. (large);
sugar – 3-4 tbsp. l.;
salt – 0.5 tsp.

Step-by-step manufacturing recipe:

Pour salt and sweet sand into the eggs, grind with a mixer or by hand.
Milk and kefir can be mixed immediately. Heat slightly over low heat. Do not overheat so that the mixture does not curdle. Pour into the eggs and stir.
Pour in the flour little by little, stirring it immediately. By adding flour evenly, you can most literally control the thickness of the dough. It doesn't have to be thick.
Add oil, mix and let the dough stand for 5-7 minutes.
Lastly, pour out the soda, stir and immediately begin baking pancakes, pouring the dough onto a very hot (but not hot) frying pan. The dough will immediately bubble, forming a huge number of through holes in place of the burst bubbles. When turning over, you should lift the pancakes carefully, because there is relatively not enough flour for the indicated amount of water. The pancakes turn out to be very tender, so they are easy to tear.

Fry the pancakes as usual: on each side until golden brown. You can fill the finished pancakes at your own discretion, but even without the inside they are also very tasty. Especially if you serve them with sweet jam.

Pancakes with kefir and milk

Which pancakes taste better: with milk or kefir? In the first case they turn out thin, and in the 2nd case they turn out especially soft and tender. So why don't we combine both of these products? Pancakes made with kefir and milk will turn out thin, with holes, tender and very tasty.

Dough made with kefir and milk for pancakes is an ideal option. The pancakes are thin, but textured due to the fermented milk product. They will remain soft as they cool. You can wrap various entrails in them or simply serve them with tea with jam, honey or condensed milk.

Ingredients

drink – 250 ml
milk – 200 ml
wheat flour – 160 g
chicken eggs – 2 pcs.
salt – 0.5 tsp.
sugar – 2 tbsp. l.
vegetable oil – 2 tbsp. l.
soda – 0.5 tsp.

Manufacturing

Heat the drink slightly - to approximately 30-40 degrees (it is not allowed to bring it to a boil, otherwise it will curdle!). Add salt, sugar and baking soda to it. Start whisking. The mass will become covered with foam - this is a reaction of soda, which is extinguished independently due to the presence of natural fermented milk microbes in the kefir drink.

Beat in a couple of large chicken eggs. Stir with a whisk so that the eggs disperse properly in the dough.

Add flour sifted through a sieve in small portions (this will saturate it with oxygen, and the pancakes will be especially tender). The dough at this step should be quite thick.

Pour in the heated milk evenly, stirring thoroughly with a whisk. This sequence will help avoid lumps. At the very end, add vegetable oil to the dough. The dough will be quite watery and slightly foamy.

Heat a frying pan, grease it with a small amount of vegetable oil for the first pancake and bake over medium heat until golden brown. You will notice how they will become a hole under the influence of temperature. It is best to twist with a spatula, because the products are very delicate.

Place the finished pancakes in a stack on a plate, brushing each pancake with a small amount of butter. While you are preparing another portion, cover with a lid or plate, then the cakes will remain warm and will not dry out, but will become even more tender and soft.

Yield: 13 huge pancakes. You can serve them with anything; they mix perfectly with any kind of innards, both sweet and savory.

The amount of sugar in the recipe can be adjusted depending on what kind of entrails you plan to serve the dish with. But do not add more than 3 tablespoons, otherwise the pancakes may burn.
You can add vanillin to the dough - at the tip of a knife, then the pancakes made with kefir and milk will be fragrant.
If possible, use homemade milk, it is richer and the pancakes on it turn out especially tender. In general, baked goods with store-bought milk will turn out delicious.