Pancakes with yogurt - a delicious dessert with a pleasant sweet and sour smell for Sunday morning

Pancakes with yogurt - a delicious dessert with a pleasant sweet and sour smell for Sunday morning

Using step-by-step instructions, we will prepare fragrant, soft, porous pancakes with yogurt, brewing the dough with boiling water and soda.

Fluffy, porous, plump pancakes are obtained in 2 versions: if they are prepared with yeast and if the dough is made with yogurt and brewed with boiling water and soda. Now we are looking at the 2nd option. We prepare pancakes with yogurt simply, in a good mood.

It's fun to watch how the dough in the pan becomes covered with bubbles and holes. The pancakes are simply turned over and removed. Let's bake a whole stack of them, brush them with melted butter and roll them into charming rolls. We will eat with fragrant tea or cool milk. Bon Appetit everyone!

Ingredients

Our recipe

Video recipe

Other recipes

• Traditional on eggs and milk

The dough according to the traditional recipe is made with eggs and milk. Classics are always laconic and ordinary. Be sure to sift the flour, saturating it with air, and carefully stir the dough, getting rid of lumps. In the traditional version, they are completely thin, so I advise you to put more eggs in the dough to prevent them from tearing. The more eggs in the dough, the easier it is to roll the pancakes.

• No eggs on the water

Yes, there is such an option, both without eggs and with water! It is perfect for vegans and vegetarians. When kneading the dough, pour in more vegetable oil, quench the soda with lemon juice and dilute with hot water, or you can use mineral water. I assure you, it will be very tasty!

Naturally, you need to get used to it when baking, but the result will amuse you. Place completely lean thin pancakes on paper towels to absorb excess oil. We eat it with jam, marmalade or fruit innards. Both delicious and healthy!

• With added sour milk

The dough made with sour milk or kefir is easy to make, and the pancakes turn out fluffy and porous. We put a little soda in the acidic environment of the dough, and then culinary chemistry does its job and everything comes out soft and airy. If your milk is sour, don’t throw it away, but prepare a wonderful dish and please yourself and your family.

• On mineral water

By kneading the dough with mineral water, we get thin, tender pancakes with holes. These thin patterned flour circles are quite strong and are comfortable to stuff or put into a cake. If you are planning to make a Sunday pancake cake, use this particular recipe. Due to the holes, the layers of the cake are better saturated with cream or unsweetened interior. Be sure to put it in the refrigerator for at least 1 hour. It will turn out very tasty!

• With yogurt and yeast

Soda is usually added to yogurt pancakes, but you can add yeast if, of course, you have time. By leaps and bounds, everything comes out most fluffy, plump, soft and just begs to be put into your mouth! Dilute yogurt with warm water 2 to 1 and add yeast. Leave the mixture for 10-15 minutes so that the yeast has time to rise. Then we’ll finish the dough and bake luxurious, fluffy pancakes.

Benefits for the body

Delicious, soft, wonderful pancakes with yogurt are absolutely healthy, because:

• quickly saturate;
• have a wide vitamin composition;
• saturated with microelements;
• lift your spirits.

I advise you to cook pancakes specifically with yogurt, because it:

• is a fermented milk product and helps relieve heaviness in the tummy, speed up metabolism, and improve digestion;
• has the highest content of vitamins A, C, group B, amino acids, also calcium and phosphorus, which is useful for strengthening nails and improving hair properties;
• Despite the fact that yogurt contains a huge amount of protein, it is a low-calorie product, which is great for your figure.

Read more about the health benefits of yogurt in the Products section of the article Why yogurt is good for you.

Useful tips

1. Never cook anything with expired yogurt. It is better to quietly throw away a worthless product than to harm your own health.
2. Now we cooked with drinking yoghurt, it is watery and does not require adding any other water. If you cook with thick “store-bought”, you need to dilute it with milk or water.
3. If we stuff pancakes with unsweetened insides, then we cook the pancakes themselves with unsweetened yogurt, and if we choose the sweet option, we need to cook them with sweet fruit yogurt.
4. There are many types of pancakes, but the only difference is in the dough recipes, but the principle of baking itself is different for each housewife. If you want to find out more about this, read our article How to fry pancakes.
5. I like to fry pancakes in unrefined sunflower oil. I like its taste and smell. But you can choose vegetable oil to suit your own taste. Some housewives prefer butter without any aroma, so as not to overpower the taste and smell of yogurt.
6. It is clear that it is better to use bio-yogurt for baking, although I believe that any kind will do, because the product is subjected to severe heat treatment and loses its main “living” characteristics.
7. I advise you to purchase a special pancake frying pan with a thick bottom, non-stick coating and low sides, but if you have an ancient metal frying pan in the house, then this is still the best option.
8. We start baking only in a very hot frying pan and grease it well with oil before the first pancake. Well, so that even the first pancake is not “lumpy”. Later, you don’t have to grease the pan at all, because we poured vegetable oil into the dough itself. But if you want to bake straight fatty ones with a ruffle, then do not add butter to the dough, but pour it a little before baking each pancake.
9. The more sugar in the dough, the browner the pancakes will be. But don’t overdo it, otherwise they will burn.
10. My grandmother also said that in order for the pancakes to come out perfect, you need to beat the eggs and sugar well until it is completely dissolved and foam forms.

Conclusion

We baked a whole mountain of pancakes with yogurt, rolled them into rolls and will eat them directly with our hands, following a long-standing Russian tradition. Let's set the table beautifully, put out various sauces, jam and condensed milk, pour out fragrant tea and start the meal. Tasty, comfortable, homey!

Do you often bake pancakes? Have you tried cooking them with yogurt? Share your favorite recipe in the comments and tell us which sauces and entrails you like best.

Pancakes with yogurt

Pancakes made with yogurt turn out thin and very tasty. The most noticeable thing is that the taste, smell and even color of such pancakes will depend on what kind of yogurt was used as the base for the dough.

Prepare ingredients for yogurt pancakes. I made pancakes with peach yogurt, but you can use any kind of yogurt - strawberry, blueberry, raspberry, there are no restrictions, it all depends on your preferences. Naturally, yogurt pancakes can also be made from natural yogurt, but then they will actually be similar to kefir pancakes.

Break an egg into a bowl, add sugar and salt.

Beat the egg with sugar and salt with a mixer or whisk.

Pour in the yogurt (I use sweet peach flavored yogurt). Stir.

Combine flour with baking soda and sift into yogurt mixture.

Knead the dough without lumps.
At this step it will be thick, more like pancake batter.

Pour boiling water into the dough, continuously stirring the mixture with a whisk.
Now the dough should acquire the thickness of ordinary pancake dough.

Pour sunflower oil into the dough.

Knead the dough.
If it comes out very thick, add a little more boiling water; if it is watery, add a little flour.

Heat the frying pan and grease it with sunflower oil as needed (I grease the frying pan with oil only before the first pancake).
Pour a portion of dough into the center of the frying pan and distribute it with radial movements across the entire bottom.
Fry the pancake over medium heat.
When the bottom of the pancake is fried and the surface becomes matte and full of holes, turn the pancake over to the other side.

Fry the pancake on the other side for another 20 seconds.

Fry other pancakes with yogurt in this way.
In total I made 15 pancakes with a diameter of 22 cm.

Serve pancakes on yogurt with condensed milk, sour cream, cottage cheese or any other sweet filling.
Or make a pancake cake using them. Bon appetit!

2

Nasty recipe. I had to throw it away

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Custard milk-yogurt pancakes

I think every housewife already has her own favorite pancake recipe on the website. Me too. old, good, time-tested. was. Until I tried these not too long ago. and just fell in love))) completely. The structure is a little different from the usual thin bubbly pancakes that I am used to frying. So try it, and who doesn’t yet have their own favorite recipe. I highly recommend trying this one out.

Ingredients for “Custard milk-yogurt pancakes”:

• Salt - 1/4 tsp.
• Sugar - 3-4 tbsp. l.
• Water (boiling water) - 250 ml
• Baking powder (heaped) - 1 tsp.
• Wheat flour / Flour (heaped) - 8-9 tbsp. l.
• Yogurt – 250 ml
• Milk – 250 ml
• Chicken egg - 2 pcs
• Vegetable oil (for frying)
• Butter (for greasing)

Production time: 40 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Custard milk-yogurt pancakes”:

Using a broom, lightly beat the eggs with sugar and salt.

Pour in milk. Mix.

Add yogurt. Beat it a little.

Add flour. Stir until smooth.

The dough should turn out like sour cream, a little thick, so check your own flour, you may have to add a couple of spoons.

Add baking powder.
Do not stir.

And add COOL boiling water.

This is where the process of brewing the dough takes place. The baking powder is also extinguished.

Heat the frying pan and grease it with vegetable oil using a brush.
Fry the pancakes on both sides over medium heat. There is no need to make these pancakes thick, an incomplete ladle is enough for a 26 cm frying pan, pour the dough literally into the middle and tilt the frying pan to distribute the dough moderately.

Place a piece of butter on each pancake.

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of production on the forum: http://forum.povarenok.ru/viewtopic.php?t=4421

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Pancakes with yogurt

Don't understand whether you can bake pancakes with yogurt? Then take advantage of our selection of recipes. It turns out that delicious pancakes can be prepared not only with milk (recipe for pancakes with milk) or kefir (recipe for pancakes with kefir), but also with yogurt. Ruddy, appetizing with a pleasant fruity smell, both adults and children will like them.

Pancakes can be created either thick, fluffy, or thin with delicate, delicious holes. Both fresh and expired sour yogurt are suitable for making pancake dough (if there is any leftover, do not rush to throw out the expired fermented milk product). This could be watery drinking yogurt, a sweet or unsweetened version, a low-fat version, thick Greek yogurt, good pancakes can also be made with natural, homemade yogurt.

Now I offer you several options for making delicious pancakes with yogurt.

How to cook thin pancakes with fruit drinking yogurt

The usual recipe for pancakes cooked with sweet drinking yogurt. Yogurt can be consumed either fresh or expired. The main ingredients of the recipe: egg, yogurt, flour. The finished pancakes have a fruity smell and are unusually tasty and soft.

Ingredients:

For 450 ml of fruit drinking yoghurt we will need 3 eggs, 150-180 g. sifted wheat flour, sugar to taste (you can omit it if the yogurt is very sweet), 100 ml boiled water, ½ tsp. baking soda, salt to taste, 3 tbsp. vegetable oil + for greasing the pan.

Manufacturing:

Break the eggs into a separate bowl, add sugar, salt and soda, beat the egg mixture well with a whisk.

Add drinking yoghurt and vegetable oil to the egg mass and mix using a whisk.

Now add sifted wheat flour in small portions.

Lastly, add water. Add water in this case if you use yogurt that is thick in its own mixture to make the dough. If the fruit yogurt is watery, then there is no need to add water.

The finished dough for pancakes with drinking yoghurt should resemble watery sour cream in its mixture.

Leave the finished pancake dough for 20 minutes at room temperature. This is necessary so that the gluten works and the pancakes do not crack when frying.

Pour the dough with a ladle into a perfectly heated frying pan, greased with vegetable oil, tilt the frying pan so that the dough spreads moderately over it. Bake the pancakes until golden brown on both sides. The more the pan is heated before baking, the more holes appear on the pancakes.

Savory pancakes made with yogurt and milk: fluffy and thick

Ingredients:

For 250 gr. yogurt, 150 ml warm milk, 2 eggs, 1 cup sifted wheat flour, 2 tbsp. sugar, ½ tsp. soda and salt, 2 tbsp. vegetable oil.

Manufacturing:

Combine the eggs with sugar, beat with a whisk or mixer. While whipping, add salt, then yogurt and warm milk. Mix the ingredients using a mixer.

Combine flour with soda and sift. Add the sifted flour into the dough and mix using a whisk. If the pancake batter is a little thick, add a little more milk. At the end, pour vegetable oil into the dough, mix the dough again.

We bake pancakes in a hot frying pan, greased with a thin layer of vegetable oil.

Custard pancakes with yogurt

Custard pancakes or pancakes on yogurt with boiling water.

Ingredients:

yogurt 250 gr. , water 125 ml, egg 1 pc., sugar 1 tbsp., salt 2 pinches, 1/4 tsp. soda, 1 cup sifted wheat flour, 2 tbsp vegetable oil.

Manufacturing:

Mix eggs with sugar and salt, beat with a whisk or mixer, add yogurt, sifted flour, mix using a whisk or mixer.

Add soda to hot water, stir quickly and pour into the dough. Mix the pancake dough again and leave for 5-10 minutes, then add vegetable oil and mix the dough.

Bake pancakes in a hot frying pan greased with vegetable oil.

Friends, Maslenitsa is coming soon, be sure to prepare pancakes with yogurt.