Puffed yeast pancakes with kefir

According to this recipe, yeast pancakes with kefir will really turn out as promised: fluffy, airy, ruddy - literally the same as in the photo. And even better! Quickly take the drink out of the refrigerator, sift the flour and let’s put the dough on the pancakes. This is not a fast-paced business, the yeast needs to “wake up”, fluff the dough and raise it, and then everything will get faster: put the pancakes in hot oil and fry.

Ingredients:

Low-fat drink – 500 ml;
water - a third of a glass;
granulated dry yeast – 1.5 tsp;
eggs – 2 pcs;
sugar – 3-4 tbsp. l (to taste);
salt – 3 pinches;
wheat flour – 450 g;
vegetable oil - as much as needed for frying.

How to cook fluffy pancakes with kefir and yeast

We measure out the required amount of dry ingredients: granulated yeast, 1 tbsp. a spoonful of sugar and 3 tbsp. spoons of flour. We take flour from the total weight indicated in the pancake recipe.

First, we need to activate the yeast; for this, water is better than a drink. Mix the products, pour a third of a glass of warm water. Stir, dissolve salt, sugar and yeast. The mixture will be watery, like pancake batter.

Cover the dishes and leave for 10-15 minutes. The yeast will begin to foam a little. Stir the fermented dough and pour in the drink. If you just took it out of the refrigerator or the drink has not yet warmed up enough, warm it up slightly over low heat, making it a little warmer than room temperature. A cool drink is not added to the dough so as not to slow down the fermentation process that has begun.

Beat in the eggs one at a time or immediately beat them with a whisk (mixer) and pour them into the kefir-yeast mixture. Add one or two more spoons of sugar, depending on what kind of pancakes you want to bake: sweet, unleavened like bread, or slightly sweet.

Stir thoroughly until all products are combined into a homogeneous mass. Add flour in portions, having previously sifted it through a sieve.

Bring the dough to a mixture of very thick sour cream. During proofing, it will disperse, become thinner, the pancakes from it will turn out very fluffy and will not be saturated with oil when frying. The batter will rise harder; due to its own loose mixture, the pancakes will gain a lot of oil during frying and will taste oily and greasy.

After kneading, any yeast dough should be suitable. 35-45 minutes are enough for it to increase in volume and become loose and spongy.

Pour oil into the frying pan sparingly so that the pancakes are surrounded on all sides by hot bubbling oil - then they will quickly and moderately bake and are perfect. We spread the dough, scooping it with a tablespoon, approximately a full spoon for one pancake (or less if you are cooking for children - they love small pancakes). Fry for two to three minutes, the heat level is medium.

Home cooking

Recipes by Inna Zhugastrova

Pancakes made with kefir and dry yeast, fluffy and porous

There are a lot of recipes for pancakes, ordinary recipes for savory pancakes and pancakes are at the link given to us. Now I'm making pancakes with dry yeast. Using a very similar recipe with dry yeast, I bake yeast pancakes with milk. But I love pancakes made with kefir. The recipe is usual, but you need to wait until the dough rises. From the indicated quantity of goods there are a lot of pancakes - enough to feed a huge family with breakfast. Calculate the number of goods so that you can eat all the pancakes while they are hot. All homemade yeast baked goods are available at the link given to us.

Compound:

Drink at room temperature – 400 ml
Sugar - 3-4 tablespoons
Salt - 1/2 teaspoon
Yeast - 2 teaspoons
Flour - 300 gr
Eggs - 2 pieces
Vegetable oil without aroma

How to cook Pancakes with kefir and dry yeast, fluffy and porous

Stir yeast with a spoon of sugar in kefir and leave for 10 minutes.

Mix yeast with sugar in kefir

Sift the flour, add in portions to the drink with yeast, add the rest of the sugar, add eggs and salt.

Add sifted flour, eggs and salt

Stir until smooth. Cover and leave to rise for 20-25 minutes.

Stir and leave in a warm place

The dough has risen, don’t stir it anymore.

Pancake dough is ready

Heat vegetable oil in a frying pan. Carefully, from the edge, without damaging the bubbles, take the dough with a tablespoon.

Scoop out the dough with a tablespoon

And fry the pancakes over medium heat on one side and then on the other until golden brown.

Fry the pancakes on both sides

Place on a napkin to remove excess oil.

Place on a napkin

The pancakes turn out fluffy and tasty. Perfect for breakfast. Serve piping hot. When cooled or heated, they lose half of their taste properties. Top the pancakes with jam, sour cream, honey, sprinkle with cinnamon, sweet powder, as you like. I have pancakes with quince jam and honey for tea.

Serve hot

But I broke the pancakes, the photo shows how fluffy and porous it is inside.

Fluffy porous pancakes made with kefir

Fluffy pancakes made with kefir and yeast

Ingredients

Dry yeast – 12 g

Vegetable oil – 100 ml (for frying)

268 kcal
20 minutes.
40 min.
1 hour

Photo of the finished dish

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Video recipe: Fluffy pancakes with kefir and yeast

Step-by-step recipe with photos and videos

The pancakes turn out fluffy, airy and porous. If desired, you can add vanillin, cinnamon or cocoa to their composition.

Prepare the necessary ingredients. It is better that they are all at room temperature.

Add sugar and dry yeast to the drink. The yeast must be fresh and of good quality.

Then add chicken eggs and add a pinch of salt.

Mix everything thoroughly with a whisk until smooth.

Add sifted flour. It is better to sift the flour 2-3 times. This way it will be enriched with oxygen, and this will have a beneficial effect on the dough and on the pancakes themselves.

Mix everything again. The dough should be homogeneous, without any lumps of flour. The mixture will be quite thick - if you lift the spoon with the dough, it will slowly slide down.

Cover the container with the dough with cling film or a napkin and send it to a warm space for 15-30 minutes. During this period of time, the dough should increase significantly in volume, become bubbly and airy. Don't stir it anymore!

Heat a frying pan with a small amount of oil. Using a spoon, carefully take a small part of the dough from the edge of the container and place it in the pan, forming pancakes.

The fire should be below average. If you create a powerful fire, the pancakes will not bake inside, and if you create a very weak fire, they will absorb a large amount of oil.

Fry the pancakes on each side for 2-3 minutes or until browned.

Fluffy pancakes made with kefir and yeast turn out tender, light and fragrant. Serve with tea and jam. Naturally, they mix well with condensed milk, nut butter, sour cream, jam and various drinks.

Fantasize for your health and pleasure. Bon appetit.

Fluffy pancakes made with kefir and new yeast

Located Nata | Mar 10, 2019 | Desserts | 0 |

Read also: Pizza with salami

Fluffy pancakes made with kefir and new yeast are a very easy recipe.
I remember how my grandmother fried them. She fried them in a metal frying pan.
As I remember at the moment, she had a piece of lard on her fork. She ran it around the pan, greased the bottom, then poured in the batter. There has been no such frying pan for a long time, nor homemade lard, so there is ordinary vegetable oil and a “modern” frying pan.
Pancakes are suitable for any option.
In our family we love them with jam, sour cream, condensed milk and various drinks: tea, coffee, milk (and not only). Grandma said that baked goods made with kefir are more tender and stay fresh longer (they don’t harden like those made with water or milk).
The pancakes turn out fluffy, airy and porous.
It will be useful to us.

Warm drink – 400 ml (I heat the drink to 30 degrees).
Yeast - 15 g new (I have the freshest, stick)
Egg - 2 pcs.
Flour – 350 g
Sugar – 3 tbsp.
Salt – 1/2 tsp.
Vegetable oil – 100 ml
How to do it.
Prepare the necessary ingredients.
It is better that they are all at room temperature. Warm up the drink.
Add sugar and yeast to the drink.
The yeast must be fresh and of good quality. Then you need to add chicken eggs, add a pinch of salt.
Mix everything thoroughly.
Add sifted flour.
It is better to sift the flour 2 times - it must be enriched with oxygen.
I enriched it with oxygen once) Mix everything again.
The dough should be homogeneous, without any lumps of flour.
The mixture will be quite thick - if you lift the spoon with the dough, it will slowly slide down.
The dough is not so capricious, and if it turns out watery, you can add flour, stir and wait until it rises again. Cover the container with the dough with cling film or a napkin and send it to a warm space for 15-30 minutes.
My film has run out. She covered it with an ordinary food bag. During this period of time, the dough should increase in volume, become bubbly and airy.
Don't stir it anymore! Let's start frying the pancakes.
The fire should be below average.
If you create a powerful fire, the pancakes will not bake inside, and if you create a very weak fire, they will absorb a large amount of oil.
Fry the pancakes on each side for 2-3 minutes.
The pancakes fry so quickly that you only have time to turn them, and if you leave them unattended even for a minute, then when you return, you risk finding burnt cakes. According to this recipe, yeast pancakes with kefir will really turn out fluffy, airy, and rosy.