Pancakes with yogurt: the clearest and most accurate recipe for making

Hello, dear readers! Now I will share a recipe for pancakes with yogurt. This dish does not require special culinary skills or a lot of time. It turns out even tastier than with kefir, because yogurt is the least acidic. Serve them with honey, sour cream, condensed milk or jam. I also recommend adding various entrails: cheese, meat or vegetable. You can roll the flour products into an envelope or roll and serve with cottage cheese or apple inside, decorating the plate with sweet sauce.

If you don’t like to cook a dish based on yogurt, then take a closer look at recipes for pancakes with kefir or milk. In these articles you will literally find suitable options.

Ingredients

How to cook

Video recipe

Benefit and harm

Chicken eggs contain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , proteins and unsaturated fats, which have a beneficial effect on our body.
Curdled milk contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , minerals and amino acids that activate intestinal motility and normalize the activity of the pancreas. This product is digested in the body in 1 hour. It produces medications that reduce the growth of harmful bacteria that can cause digestive disorders.
Curdled milk cleanses the body of decay products and toxic substances and restores metabolic processes. Thanks to the content of Omega-3 and Omega-6 acids, it prevents the development of coronary heart disease and arterial hypertension.
Vegetable oil improves the process of digesting all fats that enter the body along with food. It also strengthens blood vessels, makes them more elastic, and increases immunity.

It is not recommended to often eat pancakes for obese people. Pancakes with sweet interior can be harmful to those who suffer from diabetes. It is forbidden for people with pancreatitis, cholelithiasis or hepatitis to make pancakes with yogurt, because yogurt can lead to exacerbation of diseases.

People with personal intolerance to milk protein and lactic acid should refrain from using the dish.

Read more about the benefits of curdled milk in the previous article.

Useful tips

Do not use powdered pancake mixtures for making. They usually contain soy powder, baking powder, flavorings and other harmful additives.
To increase the airiness of the dough, add slaked soda.
Be sure to sift the flour, then the mass will be saturated with oxygen and will be more fluffy.
Do not pour too much oil into the pan; it is better to apply it to the surface with a special culinary brush.
On one side the pancake cooks for about 1 minute. After turning over, keep it in the pan for 30-40 seconds.
I recommend using a thick cast-iron frying pan or a special pancake pan with a non-stick coating.
To prevent openwork pancakes from leaking the filling, make it thick.
Regardless of what filling you choose, be sure to add salt and sugar to the dough.
If you use baking powder while kneading the dough, add it to the flour. It will clump in water and will not dissolve one hundred percent. If you see that the pancakes turn out very thick with baking powder, dilute the dough with mineral water.
Remove the eggs and curdled milk from the refrigerator 20–30 minutes before cooking. Both ingredients should be at room temperature, then the dough will be homogeneous.

Almost all housewives wonder whether it is possible to cook pancakes with expired sour milk. Indeed, sour milk or drink is often used to make pancakes, pies and pancakes. It is important that the product is not completely spoiled.

I advise you to smell the drink before introducing it and check if there is any mold on it. And if the delay is more than 7 days, it is better to avoid such an ingredient.

5 extraordinary options

Thin with holes

A simple and tasty option. Whisk the eggs, add salt and sugar. Pour in the yogurt, mix well. Add sifted flour and soda. To make the dough watery, add warm boiled water. Whisk it thoroughly until it bubbles. Bake pancakes on both sides until browned.

Delicious, elastic custard pancakes that are perfect for stuffing. Combine yogurt with sugar and salt. Add flour and baking soda and stir until mixture is homogeneous. Pour boiling water evenly. Then add vegetable oil and stir. Bake the products in a perfectly heated frying pan.

Conclusion

In the article, we looked at a step-by-step recipe for pancakes with curdled milk, found out what ingredients can be used to vary the usual composition of the dish, what is best served with and how many calories it contains.

Do you cook pancakes with yogurt? Share your manufacturing secrets in the comments!

Pancakes with yogurt

Cooking: 35 minutes

Pancakes with yogurt - simple, tasty and economical. If you have accumulated a lot of yogurt and you have no idea what to make from it besides homemade cottage cheese, these pancakes are the most common and win-win option! They don’t require any special culinary skills; they cook quickly and eat even faster!

Several aspects

If you beat the dough for a short time, the pancakes will have a dense texture and medium thickness. If you beat the dough for a long time, the pancakes will be thin and porous.

Curdled milk pancakes are a good base for pancakes with a salty interior; to do this, you need to reduce the amount of sugar to one tablespoon or completely eliminate it from the recipe.

If there are a lot of pancakes with insides, then you can safely send them to the freezer until required. In moments when there is simply no damn time, you remember such supplies with sincere ecstasy and joy

Ingredients for buttermilk pancakes

Yogurt – 0.5 l
Wheat flour – 150 g
Chicken eggs – 3 pcs.
Baking soda – 1 tsp.
Salt – 0.5 tsp.
Sugar – 3-4 tbsp. l.
Vegetable oil – 2 tbsp. l.

Recipe for pancakes with yogurt

Chicken eggs need to be broken into a deep bowl, add sugar and salt to them. Beat the mixture vigorously until smooth.

Pour slightly heated yogurt into the mixture. Mix with a whisk.

Add a little flour and mix.

Add the full amount of flour you measured in advance into the dough.

Add soda and vegetable oil to the dough. Stir thoroughly.

If time permits, it is better to throw the mass for 15-20 minutes.

Lightly grease the frying pan with vegetable oil and heat it over the fire. Pour a little batter onto the bottom and spread it over the entire surface, tilting the pan in different directions.

When the surface of the dough is covered with small bubbles, the pancake should be turned over and lightly fried on the other side.

Pancakes with yogurt are ready!

They can be supplemented with fragrant fruit jam or berry jam. An equally tasty option is with sour cream or condensed milk. From these pancakes you can construct a wonderful pancake cake. Coat the pancakes with boiled condensed milk, stack them and sprinkle the tops with crushed walnuts.

4 best recipes for making pancakes with yogurt

A common and immediately very tasty and satisfying dish is pancakes with yogurt. There are a huge number of recipes for making such pancakes: with yeast, without adding eggs, with boiling water. But the constant ingredients in the dough remain flour, sugar, sour milk (yogurt) and table salt.

Recipe 1. Thin pancakes with yogurt

According to this recipe, the pancakes are custard, thin, with holes, patterned, appetizing. You can prepare them from sour milk.

2 testicles;
1 liter of sour milk (homemade curdled milk);
6 tbsp. l. granulated sugar;
2 tsp. baking soda;
2 tsp. salt;
1 cup boiling water;
3 and a half cups flour;
6 tbsp. l. vegetable oil.

How to cook (step by step, with photos):

Dilute soda in a liter of curdled milk and let stand for 5 minutes.
Add salt and sugar.
Beat the eggs and pour into the yogurt.
Add sifted flour in small portions. The mass should be thick.
Pour boiling water into the dough.
Add vegetable oil.
Pour the dough into a hot frying pan, previously greased with oil. Distribute it over the entire surface, turning the pan so that thin pancakes come out.
When holes appear, the edges are fried, and the pancake itself darkens slightly (becomes creamy), turn it over and bake on the other side.
Place the prepared pancakes in a stack on a plate, brushing with butter.

Advice! Grease the finished pancakes with butter to prevent them from drying out on the sides.

Recipe 2. Puffy

Fans of thick pancakes will certainly enjoy the following recipe. These pancakes are prepared using yogurt and do not require yeast or dough, so they cook quite quickly. Below are the product proportions for 6 pancakes.

250 g (a little more than 1.5 cups) flour;
half a liter of curdled milk;
2 huge testicles (if the testicles are small, then 3 of them will be useful);
4 tbsp. l. vegetable oil;
2 tbsp. l. Sahara;
half a teaspoon of soda;
a third of a teaspoon of salt.

How to cook (step by step, with photos):

Separate the yolks from the whites.
Grind the yolks with sugar, salt and 3 tbsp. l. oils
Beat the egg whites with a mixer or whisk.
Sift the flour and pour half a glass into the yolks.
Pour soda into the yogurt and stir.
Mix flour with yolks with half the amount of yogurt. Add the rest of the flour and add the remaining yogurt.
Add whipped whites to the dough.
The dough mixture should resemble thin sour cream and be very fluffy.
Pour the dough into a preheated and greased frying pan and spread it moderately over the entire surface.
Fry for 3 minutes on one side, then flip the pancake and bake for another 1 minute.

Serve with sour cream, jam, yogurt.

Recipe 3. Without eggs

Pancakes can turn out delicious even without eggs. Butter and baking powder will give the dough the desired fluffiness and airiness.

100 g butter;
half a teaspoon of soda;
150 g (1 cup) flour;
half a liter of curdled milk;
1 tsp. baking powder.

How to cook (step by step, with photos):

Melt the butter in a water bath and cool - it should be at room temperature.
Combine softened butter with flour and baking powder, add salt.
Stirring immediately, pour in the warm yogurt. The dough should have the thickness of thin sour cream.
Pour the dough onto a preheated frying pan greased with oil or margarine and spread it moderately over the surface.
Bake the pancake for 1.5 minutes on one side and the same amount on the other.

Advice! The baking powder can be replaced with ordinary soda, there is no need to extinguish it in advance, sour milk will handle this.

Serve with honey, sour cream, condensed milk, and jam.

Recipe 4. With yeast

Yeast pancakes can be thick, fluffy or thin, lacy, fresh and sweet. Pancakes made with yogurt turn out to be the most delicate in taste and fluffy, unlike those mixed with milk or water.

15 g yeast;
2 tbsp. l. sugar (the amount can be increased or decreased depending on personal preferences);
1 liter of sour milk or curdled milk;
a pinch of salt;
3 cups flour;
2 testicles;
3 tbsp. l. vegetable oil (add to the dough);
vegetable oil for baking.

How to cook (step by step, with photos):

Mash the yeast with sugar until you obtain a watery paste and a homogeneous mixture.
Pour half a liter of warm yogurt (sour milk) into the yeast. Stir thoroughly until smooth.
Sift 2 tbsp. l. flour (with a large heap) and pour into the mixture of curdled milk with yeast and sugar. Mix well - there should be no lumps.
Cover the dough with a lid and place it next to the radiator or in a saucepan with warm water for about 40 minutes.
The dough comes up when huge bubbles appear on it.
Stir the dough and pour in the remaining half of the yogurt. Beat the mixture with a whisk. Curdled milk or sour milk must be warm. If you pour in cool yogurt, the yeast will not work.
Beat the eggs, they should also be warm, so they need to be taken out of the refrigerator in advance.
Add beaten eggs and butter to the dough. You can have any kind, creamy or vegetable, but it must be warm, at room temperature.
Pour the sifted flour into the dough, stirring immediately.
The dough should be viscous, but not very thick or liquid.
Cover the dough with a lid and place it in a warm place for 2 hours. During this period of time, the mass will rise, become covered with bubbles, and its size will increase a couple of times.
Bake pancakes in a preheated and greased frying pan, first on one side, then on the other.

Useful tips

Following the tips for making dough and baking will allow you to prepare unusually tasty pancakes with sour milk:

Yogurt is superior to the milk fat content of the drink; it contains more acids. These two events significantly change the taste of the dish - excess acid allows you to extinguish more soda, which increases the airiness of the dough. The fat content gives the cooked pancakes their “ripeness.” This cannot be achieved when baking pancakes with kefir, even if you add butter to the dough.
The type of flour used to make the dough is not particularly important. It is important to sift it before kneading - this will ensure oxygen saturation and fluffiness of the mass.
Be sure to add salt and sugar to the dough, no matter what the inside is like.

Thin pancakes with yogurt (with holes)

Ingredients

Chicken egg – 2 pcs.

Curdled milk – 2 cups

Salt – 1 pinch

Vegetable oil - for frying

213 kcal
45 min.
45 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Delicious thin pancakes with yogurt (with holes) are an ideal breakfast option on a weekend. I always make these pancakes on Saturday mornings and treat them to my loved ones. Pancakes made with yogurt turn out especially tender, thin and very tasty.

Where can I get yogurt? It's all very simple. You can prepare it from regular cow's milk and sour cream. What I am doing. I take village milk. I warm it slightly to room temperature. I add a spoonful of sour cream to a glass of milk. I stir it and leave it warm from evening until morning. Here's homemade yogurt for you. If you don’t have homemade one, fry pancakes using store-bought ones.

Well, let's go to the kitchen! We take the products from the list and start making the dough.

Beat chicken eggs in a bowl. They shouldn't be cold. Stir with a whisk.

Add bulk ingredients - salt and sugar. The soda will go a little later with the flour.

Mix everything well.

Add flour and baking soda. Pour flour in batches. First half, and then the rest of the flour, controlling the thickness of the dough.

Pancake dough made with yogurt will be a little thick at first. You need to add warm boiled water. Beat the dough well until it bubbles. This is necessary so that the pancakes are baked with holes. Add water by eye. The dough should pour perfectly into the frying pan and spread perfectly over it.

I bake pancakes in a perfectly heated small pancake frying pan. My friend is very old, but serves excellently. You probably also have a favorite pancake pan in your house. Before each pancake, I grease the pan with oil using a silicone brush. The most important thing is to heat the pan perfectly.

Fry the pancakes on both sides until golden brown.

The pancakes turn out to be very thin and holey. I stack them and sprinkle each one with sugar.

Thin yogurt pancakes (with holes) are ready! It’s impossible to resist such a delicious breakfast.