Pancakes on carbonated ayran recipe with photos

Published 03/07/2016 Posted by: Enchantress[offline]
Calories:
Not specified
Cooking time:
Not specified
Ayran is a fermented milk product, a type of kefir.
There are a lot of recipes for ayran, and they are all different, but the principle of preparation is approximately the same - leaven is added to cow, sheep or goat milk, fermented and then diluted with cold water, lightly adding salt to the drink. Ayran perfectly quenches thirst; cold soups, various sauces for meat and potatoes are prepared on its basis in the summer; spicy aromatic herbs and spices are added to ayran, and even served as a sweet dessert with pieces of any fruit. Ayran is sold in regular stores in the dairy department. Pancakes with ayran, the recipe with photos of which I offer, taste very much like pancakes with kefir. They also have a piquant sourness, they turn out thin, with a hole in them, very tender and tasty. The peculiarity of cooking pancakes with ayran is that before adding flour, ayran must be mixed with water and beaten well so that it does not separate into a milk layer and water. Ingredients: - ayran - 250 ml; - cold water - 125 ml;
- flour - 140 g; - salt - 2 pinches; - sugar - 2 tbsp. spoons (add to taste); - soda - half a teaspoon; - egg - 2 pcs; - vegetable oil - 3 tbsp. spoons. How to cook with photos step by step

Pour a full faceted glass of chilled ayran into the container. Dilute with cold water, proportions 2:1 (two parts ayran, one part water). Add sugar, vegetable oil and two pinches of salt. Beat everything with a mixer or hand whisk until smooth and foam bubbles appear. Sift the wheat flour into a deep bowl suitable for preparing pancake dough. Pour half of the ayran into the sifted flour. Do not mix immediately; it will be more convenient to knead the dough after adding the eggs. Add one egg. Using a spoon, we begin to mix all the ingredients, grabbing the flour from the edges and near the walls. Next, beat the thick dough with a whisk, while whisking, add another egg. As a result, we get a thick, viscous dough, lumpy in structure. Add the ayran in parts, whisking the thick mixture. Gradually all the lumps will disperse, the dough will become more liquid, like regular kefir pancakes. Add soda after all other ingredients have already been added to the dough. After adding soda, beat with a whisk and leave for 10-15 minutes. You only need to grease the pan with oil for the first pancake, but if you are more accustomed and comfortable to frying in oil, then grease it after each or after two or three pancakes. Pour the required amount of dough into a well-heated frying pan (not too much, we bake thin pancakes). Shake and twist the pan, then the pancake dough will quickly and evenly spread across the bottom in a thin layer. Bake the pancakes over medium heat until holes appear on the surface and the edges are browned. Turn over (as convenient - with a spatula or lifting it by the edge with your hands), fry the pancake on the other side. The pancakes turn out to be very elastic, they turn over and are removed from the pan without any problems. But if they try to stick, add a little flour to the dough. To prevent the finished pancakes from cooling down, they can be placed in the oven, preheated and turned off. Or cover a stack of pancakes with a deep bowl. Or you can serve it straight to the table; the pancakes fresh from the frying pan are the most delicious! The taste of pancakes made with ayran is not much different from ordinary pancakes made with kefir, so they can be served with the same additives: jam, preserves, condensed milk, melted butter, sour cream, berry sauce. Bon appetit! Author Elena Litvinenko (Sangina) Also bake pancakes using kefir and boiling water for Maslenitsa. Comments No comments.. Additional features » Complain about this recipe

If you love ayran and buy it often, then let's cook pancakes using ayran. Ayran is a fermented milk drink that is ideal for pancakes.

Baking soda is well extinguished in ayran, which makes pancakes on ayran tender and airy. These ayran pancakes are ideal for fillings. That is, such pancakes can be filled with any filling. We usually serve pancakes on ayran with sour cream. This is delicious.

How to cook “Pancakes on ayran” step by step with photos at home

IngredientsServings: –+4

Chicken egg2 eggs
Granulated sugar4 tbsp
Ayran2 glasses
Baking soda
Wheat flour 220 gr
Vegetable oil 2-3 tbsp

Steps

Beat two chicken eggs into a deep bowl and add a little salt. Add 4 tablespoons of sugar, but this point can be adjusted independently. Mix everything with a whisk until smooth.
Pour ayran and a pinch of soda into a bowl with the eggs. Mix everything well again.
Next, sift the flour through a sieve and mix everything well again until smooth. You need to achieve a dough state in which there are no lumps at all.
Pour vegetable oil into the prepared dough and mix everything. Oil is needed so that you don't have to grease the pan every time.
Next, bake pancakes on ayran in the usual way until the dough runs out.
We serve hot pancakes on ayran with sour cream and invite our family to drink tea.

07/11/2016, 12:30 Liked by 0 cooks Viewed 12084 times 07/11/2016, 12:30 It turns out that the wonderful drink ayran is not only a dressing for okroshka or just a way to quench thirst in the heat, but also a very good basis for simple pancakes ! Pancakes according to this recipe are not sweet, slightly bland, which makes them perfect for both sweet and savory dishes and snacks. Ingredients

Wheat flour 2/3 tbsp.
Butter 50 gr.
Vegetable oil for frying
Soda1/4 tsp

You will need
:10-20 minutes
Geography of the dish
: Russian
Main ingredient
: Wheat flour
Type of dish
: Hot dish

Cooking10-20 minutesStep 1 of 7

Let's prepare our very simple list of products. Unfortunately, there is no ayran in the database of our website, so I will write here that I used 1 glass of this drink for the dish. In total, this amount of ingredients makes 7-8 pancakes.

Step 2 of 7

Combine soda with ayran. Gradually add flour, mixing well and getting rid of lumps.

Step 3 of 7

When all the flour has been added, we achieve complete homogeneity of the dough. That's it, it's ready!

Step 4 of 7

Heat a little butter in a small amount of vegetable oil.

Step 5 of 7

Add the dough with a ladle to the pan and form a pancake. Fry on one side for about 45-60 seconds over medium heat.

Ayran Turkish

Step 6 of 7

Turn the pancake over and fry for about 20-30 seconds on the other side. Place the finished pancakes in a stack, greasing the surface with a drop of butter so that they are more flavorful and do not stick together.

Ready!

Bon appetit!

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How to cook pancakes with carbonated ayran recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

Thai coconut pancakes - Kanom Krok ขนมครก Recipe and video

Finally, the long-awaited recipe for kanom krok, the famous small Thai coconut pancakes that are one of the most popular street foods in Thailand! They are so incredibly delicious that I seek them out every time I go to Thailand...it's an absolute must for me.

They're cooked in a frying pan with the iconic round indentations, creating a little cup of goodness that's crispy on the outside and soft, warm and sweet on the inside. With a variety of fillings, from green onions to corn and taro, flavored with coconut and jasmine rice... it's one of my favorite snacks or desserts in Thailand, which is also easy to make if you know the right techniques!

NOTE. If you haven't seen my video on How to Choose the Best Coconut Milk, please take a moment to watch it. This recipe is SO dependent on the quality of your coconut milk, and it won't taste good if you use low-quality brands. The coconut milk I recommend can also be purchased online right here if you can't find it at your local store. If you live in Thailand or any other country where fresh coconut milk can be easily prepared, now is the time to make it!

About the Kanom Krok pan I used: As mentioned in the video, I purchased this pan online from Amazon (available on Amazon US and Canada). This is the takoyaki pan that I think works best for kanom krok. I forgot to mention that it also comes with two other interchangeable pans, one of which is a simple flat pan (very useful) and the other with 4 large round holes (for whooping pies?). It was really inexpensive and works fantastic. See the pan on my kit here. Most importantly, this pan has a temperature control knob, which makes a big difference in how you can control the doneness and speed of your pancakes.

Other tableware options:

I use an electric skillet, but you can also buy skillets designed for the stovetop. I would imagine they wouldn't work well if you have flat electric burners because you wouldn't have enough contact surface with the pan. But if you have gas stoves, this is definitely a good option.
Danish Aebleskiver pans will also work, but I find them too big, so if you do use, make sure you only fill them halfway. It's not just that they're small and cute, although that's a plus, but using a pan that's too big will change the shell-to-fill ratio and it won't be as good. You will have a less crispy bottom for the amount of soft filling!
If you're using a cast iron skillet, make sure it's well seasoned or the batter will stick to the pan!
What about authentic Thai kang krok pots? It will likely be too large for home burners, but if you find a smaller size, it will need to be seasoned before using or the dough will stick! The Thais do this by stuffing the holes with shredded coconut (fresh, not dried) and then putting it on the fire for several hours, allowing the coconut to burn in the holes. The oil from the coconut will come out and coat the holes and season it.

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Compound

Frame:

50 g cooked jasmine rice
50 g rice flour
1 glass of water
¼ cup coconut milk (see note about good coconut milk above)
¼ cup shredded desiccated coconut (use fresh if available)
30 g palm sugar, crushed
¼ tsp. salt

Filling:

1 cup coconut milk
2 tablespoons granulated sugar
¼ tsp. salt
2 tablespoons rice flour

Also:

Coconut oil for greasing the pan, it will add extra coconut flavor, but you can use a neutral flavored oil if you don't have it.

Additional fillings:

Chopped scallions (this is the classic one), boiled sweet corn, cooked taro cubes, or feel free to experiment with other toppings!

Trade Ingredients and Tools I Use

For the body:

Place all ingredients in a blender and blend until smooth.

For filling :

Whisk the rice flour, sugar and salt until there are no lumps of flour. Add the coconut milk and whisk until the sugar has dissolved. Very simple!
*Both doughs can be prepared in advance and stored in the refrigerator. Bring it to room temperature before using. If the shell batter has thickened too much, you can add a little water to make it thinner so it pours out easily. As shown in the video, the dough should have a liquid consistency.
Prepare the filling and a cooling rack.

For preparation:

Heat the pan to 325°F. To test the pan for doneness, pour some water into the pan and if it immediately starts to sizzle, it is hot enough. Coat half of the holes with coconut oil. I like to only cook half a pan at the beginning because you'll likely be a little slow and clumsy to get started, and it's just easier to handle multiple dishes at a time.

** Stir the dough each time before using. **

Add ½ tablespoon shell batter to preheated holes. Then add 1 teaspoon of filling by dipping a teaspoon directly into the middle of the shell and wiggling it around slightly (see video for this technique). Let them cook for about a minute while you fill the rest of the pan.
After a couple of minutes of cooking, the cakes should be partially set; add the filling. If you're using heavier fillings like corn or taro and they soak into the brownies too much, just let them set a little before adding them.
Continue cooking until the bottom is crisp and golden brown and the top is runny, about 5 minutes. Let them cook for at least 5 minutes, take your time, this will give you a crispy bottom. If the bottom is done but the top still needs cooking, you can cover the pan and steam the top for 1 minute. To check doneness, tilt the pan slightly and if the top doesn't rise, it's done. Tips: Feel free to adjust the temperature of the pan as needed during the cooking process.
Remove the cakes by lifting them with a toothpick or skewer and scooping them out with a spoon. Place on a wire rack to cool for a few minutes to avoid burning yourself, but you want to eat them while they are still warm and crispy. They do NOT keep well as they get mushy and soggy very quickly!! Note. I only use a toothpick to push the cupcakes because I don't want to scratch the nonstick pan with the spoon, but if you're using cast iron, you can use just the spoon.

Can I warm them up?

Like... It's best to cook only as much as you'll eat, especially since the dough will be stored in the refrigerator. But if you accidentally cook too much or people take too long to eat them and they get cold, you can put them back in the pans to warm up and brown the bottom. However, they will end up dry and not as juicy as before because their Made them twice, but I think it's better than throwing them away!

Hot Thai Kitchen support

Keywords: coconut cakes, desserts, gluten free, kanom croq

Thin pancakes on ayran

Sift the wheat flour into a deep bowl suitable for preparing pancake dough.

Pour half of the ayran into the sifted flour. Do not mix immediately; it will be more convenient to knead the dough after adding the eggs.

Add one egg. Using a spoon, we begin to mix all the ingredients, grabbing the flour from the edges and near the walls.

Next, beat the thick dough with a whisk, while whisking, add another egg. As a result, we get a thick, viscous dough, lumpy in structure.

Add the ayran in parts, whisking the thick mixture. Gradually all the lumps will disperse, the dough will become more liquid, like regular kefir pancakes. Add soda after all other ingredients have already been added to the dough. After adding soda, beat with a whisk and leave for 10-15 minutes.

You only need to grease the pan with oil for the first pancake, but if you are more accustomed and comfortable to frying in oil, then grease it after each or after two or three pancakes. Pour the required amount of dough into a well-heated frying pan (not too much, we bake thin pancakes). Shake and twist the pan, then the pancake dough will quickly and evenly spread across the bottom in a thin layer. Bake the pancakes over medium heat until holes appear on the surface and the edges are browned.

Turn over (as convenient - with a spatula or lifting it by the edge with your hands), fry the pancake on the other side. The pancakes turn out to be very elastic, they turn over and are removed from the pan without any problems. But if they try to stick, add a little flour to the dough. To prevent the finished pancakes from cooling down, they can be placed in the oven, preheated and turned off. Or cover a stack of pancakes with a deep bowl. Or you can serve it straight to the table; the pancakes fresh from the frying pan are the most delicious!

The taste of pancakes made with ayran is not much different from ordinary pancakes made with kefir, so they can be served with the same additives: jam, preserves, condensed milk, melted butter, sour cream, berry sauce. Bon appetit!

Author Elena Litvinenko (Sangina) Also bake pancakes with kefir and boiling water for Maslenitsa.

Preparation

For pancakes on ayran, the recipe is simple:

The cooled ayran is poured into a deep bowl, and cold water is added there, in a ratio of 2 to 1 (2 portions of ayran and 1 portion of water). Next, granulated sugar is poured in and sunflower oil is added. Salt the resulting mixture and beat with a whisk or mixer until the mixture is homogeneous and foaming.
Next, pour pre-sifted flour into a cup suitable for pancake dough and add 1/2 portion of ayran.
Now add 1 egg to the dough and mix everything carefully.
After this, you need to beat the mass with a whisk and add 1 more egg during the beating process. The end result should be a thick, plastic, slightly lumpy dough.
Next, ayran is slowly poured into the dough, at the same time the dough must be beaten until all the lumps dissolve and the dough acquires a liquid consistency. After this, you can add soda and whisk again. Then the dough needs to stand for 10-15 minutes.
Next you need to grease the frying pan; it is greased only once. After this, a small portion of dough is poured into a preheated frying pan; now you need to twist the frying pan so that the dough is evenly distributed in a thin layer along the bottom. Pancake products are baked until the edges are browned and holes form on the pancake.
The pancakes are turned over with a spatula, after which the pancake must be fried on the other side. Since the pancakes are on ayran, they turn over easily. However, if the dough starts to stick, you need to add a little flour to it.

Ayran pancakes are ready. Pancakes are served hot, along with jam, berry sauce, preserves, sour cream, condensed milk and butter. Enjoy your tea!

How to cook pancakes with carbonated ayran recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

Ayran is a fermented milk product, a type of kefir. There are a lot of recipes for ayran, and they are all different, but the principle of preparation is approximately the same - leaven is added to cow, sheep or goat milk, fermented and then diluted with cold water, lightly adding salt to the drink. Ayran perfectly quenches thirst; cold soups, various sauces for meat and potatoes are prepared on its basis in the summer; spicy aromatic herbs and spices are added to ayran, and even served as a sweet dessert with pieces of any fruit. Ayran is sold in regular stores in the dairy department. Pancakes with ayran, the recipe with photos of which I offer, taste very much like pancakes with kefir. They also have a piquant sourness, they turn out thin, with a hole in them, very tender and tasty. The peculiarity of cooking pancakes with ayran is that before adding flour, ayran must be mixed with water and beaten well so that it does not separate into a milk layer and water.

– ayran – 250 ml; – cold water – 125 ml; – flour – 140 gr; – salt – 2 pinches; – soda – half a teaspoon; – egg – 2 pcs; – vegetable oil – 3 tbsp. spoons.

Recipe:

2. Preparation of pancake dough: Pour the contents of the entire bottle of Tana into a container. We dilute Tan with water by 50% so that there is less protein. If protein tolerance allows, then you don’t have to dilute it. Add sugar, salt, soda, 1.5 tablespoons of vegetable oil to the resulting liquid. Next, gradually add flour and beat the dough with a mixer. The dough should be a little thicker than kefir and a little airy.

All materials on the site are copyrighted, complete copying is strictly prohibited! In case of partial copying, a direct indexed link to the “Low Protein Diet” is required!

Fermented milk drink Ayran - benefits and harm to the body

How to make fluffy pancakes from katyk

Pancakes can be cooked in various liquids, including katyk. On this basis, they turn out not like at school, but super fluffy and nutritious. The secret of their taste is in the way the katyk is fermented.

Katyk is a fermented milk product, which is distinguished by the fact that when fermenting it, bacteria of two cultures are used at once, before adding which, the milk is evaporated three times by boiling. Thanks to this technology, the katyk turns out to be fatty, and the pancakes made from it taste like cupcakes.

Pancakes made with this fermented milk product can be made both sweet and salty. This is regulated by the amount of sugar in the dough. Making such pancakes is a pleasure.

Recipe for delicious katyk pancakes step by step:

Beat a tablespoon of sugar with 2 eggs in a separate container. They should acquire a uniform texture and a light yellow tint.
Add 250 g of katyk to the eggs and mix the mass very well.
Add a pinch of salt and half a teaspoon of soda to the mixture. Wait until the soda and pellet react, and add the flour in small portions. A good dough should have a consistency similar to sour cream.
Heat the oil in a frying pan, and then turn the heat down to medium intensity.
Pour the dough into the pan in portions, about 20 g each, and fry the pancakes on both sides.

There are a variety of tricks for making delicious pancakes; we advise beginners to check the degree of readiness of each batch of pancakes using a toothpick. This delicacy should be served with honey, sour cream or jam. If you made savory pancakes, you can supplement the dish with a small amount of minced meat, fried mushrooms or cheese sauce. By itself, katyk is also a good sauce; you can add a small amount of garlic, salt and herbs to it, or beat it with honey or sugar.

Overview of cooking steps

1. Pour a full faceted glass of chilled ayran into a container. Dilute with cold water, proportions 2:1 (two parts ayran, one part water). Add sugar, vegetable oil and two pinches of salt. Beat everything with a mixer or hand whisk until smooth and smooth.
2. Sift the wheat flour into a deep bowl suitable for preparing pancake dough.
3. Pour half of the ayran into the sifted flour. Do not mix immediately; it will be more convenient to knead the dough after adding the eggs.
4. Add one egg. Using a spoon, we begin to mix all the ingredients, grabbing the flour from the edges and near the walls.
5. Next, beat the thick dough with a whisk, while whisking, add another egg. As a result, we get a thick, viscous dough, lumpy in structure.

Pancakes with meat filling

Lazy cooking includes many recipes, such as pancakes with fillings. This delicacy is a cross between pies and pancakes.

Pancakes can be prepared with various additives, but meat pancakes are characterized by a special taste.

This delicacy can be filled with various additives, it could be plum, cherry, dried apricots or chocolate with bananas. You can even make a closed mini pizza from pancake dough by adding ham, cheese and a little ketchup to the filling. The best recipe for a meat-eater is pancakes stuffed with minced meat, or lazy belyashi.

How to prepare pancakes stuffed with minced meat:

Add a teaspoon of soda to one and a half glasses of warm kefir. Let the mixture sit for 10 minutes.
Mix 2 tbsp. sifted flour with a pinch of salt and 1 tsp. Sahara.
Add the dry ingredients into the kefir in a thin stream. Stir the dough well so that there are no lumps left.
Salt and pepper 200 grams of minced meat and add one very finely chopped onion to it.
Pour pancakes into a frying pan, a tablespoon of dough in each portion, place a small amount of minced meat on top and pour a small amount of dough over it.
Fry the pancakes until cooked on both sides. Be sure to break one of the pancakes in half to make sure the mince is not raw.

These lazy whites can be served with kefir-garlic sauce. To make it, squeeze two or 3 cloves of garlic into a glass of milk and add 0.5-1 tsp. salt.

Cooking pancakes with fermented milk drink "Tan"

egg - 3 pcs
tan - 330 ml
sugar - 1 tbsp. spoon
starch - 100 g
salt - a pinch
flour - 120 g
vegetable oil - 1 tbsp. l.
milk - 330 ml

Step 1. Prepare the pancake dough. To do this, take a deep bowl, beat in three eggs, add sugar and a pinch of salt. Mix well and pour in 150 ml of milk with sunflower oil in a thin stream, and mix the mixture again.

Step 2. Sift the flour and starch into a bowl with the egg mixture and knead well.

Step 3. Next, add about 170 ml more milk and “Tana” and mix again until smooth. Before frying the pancakes, let the dough sit for about a quarter of an hour.

Step 4. Start frying pancakes in a heated frying pan with the addition of vegetable oil on both sides until golden brown.

1. Pancakes made with the fermented milk drink “Tane” can be eaten with any additives: condensed milk, jam, honey, jam, etc.

Pancakes on ayran

2. To prevent the pancakes from becoming stale, I recommend greasing each pancake with butter.

Happy baking and see you soon!

Pancakes with zucchini on tan

tan - 0.45 l;
flour – 0.3 kg;
zucchini – 0.2-0.25 kg;
sugar – 10-20 g;
salt - a pinch;
chicken egg – 3 pcs.;
soda – 5 g;
refined vegetable oil - how much will be needed.

Beat eggs with sugar and salt.
Mix the tan with soda, combine with the egg mixture, and beat with a whisk.
Peel the zucchini and remove the pulp and seeds. Grate the remaining portion using a large hole grater and squeeze out.
Place the zucchini puree in a bowl with the other ingredients and stir to combine.
Add pre-sifted flour.

All that remains is to fry the zucchini pancakes in boiling oil and serve. This breakfast option will appeal to those who are indifferent to sweets.

Pancakes on tan can serve as both a dessert and a snack. They are often prepared with filling, which makes them even more tasty and even healthy.

Sour pancakes on ayran - Recipe with photos. Recipes. Bakery

Sour pancakes on ayran – Recipe with photo .

Ingredients: Ayran - 300 ml Flour - 120-140 g Eggs - 2 pcs Sugar - 2 tbsp. l. Vegetable oil - 2 tbsp. l. Salt - 1/4 tsp.

Beat the eggs in a bowl with a whisk.

Add flour, sugar and salt.

Add vegetable oil.

Mix the dough well. Bake pancakes in a frying pan on both sides.

Place the finished pancakes on a plate in corners or in a stack.

Our sour pancakes on ayran are ready. Can be served.

Bon appetit! Happy Maslenitsa!

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I liked the recipe: 34

Pancakes with apples on tan

tan - 0.45 l;
wheat flour – 0.35 kg;
chicken egg – 1 pc.;
apples – 0.3 kg;
baking powder for dough – 5 g;
sugar – 40-60 g;
refined vegetable oil - to taste.

Wash the apples, dry with a napkin, and peel. Cut out the cores from them. Grind the fruit pulp using a grater with large holes.
Beat the egg with sugar. Add tan to it, stir them with a whisk.
Add applesauce and mix the ingredients thoroughly.
Mix the sifted flour with baking powder and add to the liquid base. Stir.
Place spoonfuls of dough onto a hot greased frying pan. Fry the products on both sides.

Apple pancakes made from tan dough are so tasty that they can be served with tea without any additions.

Recipe: Tan pancakes – orange

Ingredients:

chicken eggs – 3 pcs. ; salt - a pinch; granulated sugar – 2 tbsp. ; tan – 500 ml; orange – 1 pc. ; baking soda – 1 tsp. ; flour – 250 gr.

I continue my orange week and today I decided to use the very healthy drink tan. Unfortunately, there are not many recipes on the Internet based on the use of this product, so I had to take matters into my own hands and experiment on the spot, because it caught fire, as they say).

Break the eggs into a bowl. If they are selected, then a couple will be enough, if they are small, it’s better to take 3. Add a little salt for taste, just a little, and sugar. Mix.

This is the liquid that came out. Add it to the dough.

Add the zest there and mix everything.

Add soda. There is no need to extinguish it first, because we already have plenty of acidic medium in the form of tan and juice.

As usual, fry the pancakes on both sides until all the dough is gone.

The pancakes come out thin and golden due to the addition of orange; the aroma and taste of this citrus fruit is felt very well. The taste of the pancakes is not sweet, you can even feel a little saltiness from the tan. If you want sweet pancakes, add 2 times more sugar.

Have a nice family tea party!

Cooking time: PT00H45M 45 min.

I needed this light and refreshing drink not in the summer, but in the harsh Siberian winter. But not to quench your thirst, but to knead pancake dough. This winter, I finally got the hang of making holey pancakes based on kefir or sour milk. This way they acquire the taste of cottage cheese, like cheesecakes, and become beautiful and lacy.

This time I decided to combine 2 recipes - pancakes with kefir and pancakes with mineral water. Then what will it be called? That's right, pancakes on ayran! And not simple, but explosive carbonated. Cause that's the whole point

I often buy tan or ayran to satisfy sudden hunger and restore strength. They are low in calories (fat content from 0.5 to 2.5), “unobtrusive” in taste, with a pleasant note of saltiness for me. For drinking, I usually choose another company (it has a lower fat content), which only offers non-carbonated versions.

But since now I needed a carbonated fermented milk product for pancakes to saturate the dough with oxygen, so the choice of this model of ayran from the company can be called forced. Monopoly, what the heck!

I managed to try all the tans and ayrans presented in stores not only in our city, but also in my vacation spots. Therefore, with a calm soul, without preliminary testing, I poured it into the dough. NORMALLY, I have never felt anything sharp, sour, or cloying in the taste of these fermented milk drinks.

But the pancakes were ruined. Yes, at the first manipulations with a bitten piece in the mouth it might seem that everything was as usual, the usual taste of pancakes, but in the process of chewing it revealed a disgusting astringent bitterness. This is not the tart bitterness of dark chocolate or citrus, but a dirty stain on the palate, an ulcer on the tongue.

What a fool! – I thought when I remembered a handful of soda thrown on top of the flour. So she mixed it with ayran, creating a mass with a bitter background. However, the theory looked like a neat myth, built by me in order to smooth out the negative impressions of the spoiled meal. So I quickly stomped into the kitchen, where, huddled in a corner, a bottle with the rest of the drink was waiting for me.

And, of course, again the SAME STORY: first the taste of ordinary carbonated ayran, and then the spreading bitterness.

Of course, I understand that lactic acid fermentation is a fast and unpredictable thing, but at least they should have taken a sample, or something. After all, it’s one thing if the natural taste is so harsh, so ambiguous and capricious that it is appreciated by few. But in our case, one cannot write off the “duplicity” of taste as “that’s the beauty of it!”

And I was still happy and mixed a huge pan of dough so that the pancakes according to the fictional recipe would last for a long time forever.

Sadness and an evening without pancakes And also in the future - complete ignorance of this manufacturer!

Cooking features

Even a novice cook can make pancakes with “Caucasian kefir”, since this task is not difficult. However, to obtain the expected result, the cook needs to know and take into account several important points.

Tang spoils quickly, especially if stored outside the refrigerator. It is advisable to open the bottle with it immediately before use. Be careful when opening a sparkling tang as it foams more than champagne. Tan should be stored in the refrigerator.
The quality of flour plays a big role in making pancakes. A second-rate product gives products a grayish tint and a specific taste, which makes them less tasty and appetizing. The difference between premium and second grade flour is not so great that it makes sense to save on this product.
Flour must be sifted before combining with other components. The main goal of this manipulation is not to rid the product of insect larvae and small debris, although this is also important. The main task is to saturate the flour with oxygen. Once sifted, it becomes light and easier to combine with other ingredients without causing lumps to form. Products made from dough mixed with sifted flour are more airy.
Tan is not a very thick drink; a little more flour is usually added to the dough mixed with it than when preparing it with kefir.
Salt is usually added to the dough, even when kneading it for sweet baked goods, as this component enhances the taste. When kneading the dough on tan, you can do without salt. It will only be needed to prepare snack pancakes, and even then in small quantities.
Tang pancakes will be even tastier if you cook them with filling. Green onions, raisins, apples, zucchini, and pumpkin are well suited for these purposes.
Fry the pancakes in a hot frying pan, spooning the dough into boiling oil. You need to leave a small distance between portions of dough, otherwise the products will stick together. To prevent the dough from sticking to the spoon, it must be moistened with cold water.

Pancakes on the water, Pancakes, Breakfast

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Ingredients

We need products:

flour – 140 gr.;
ayran – 250 ml;
chilled water – 125 ml;
granulated sugar – 2 tablespoons;
salt – 2 pinches;
baking soda – 0.5 teaspoon;
chicken eggs – 2 pcs.;
sunflower oil – 3 tablespoons.

Grandma's recipe for fluffy pancakes

Who doesn't dream of trying grandma's pancakes again? We have known this taste since childhood, because grandma cooked it the same way as in the school canteen. For some reason, not everyone is able to bake such delicious crumpets on their own, although the recipe is the simplest.

These pancakes are distinguished by their height and unforgettable taste, taking us back to childhood. For the dough, you can use either water or milk. In the second case, the pancakes will turn out to be more nutritious.

How to make pancakes “like grandma’s”:

In half a liter of milk, dilute half a teaspoon of yeast. You need to wait until the yeast swells a little, this should not take more than 2 minutes.
Pour 300 g of flour into the milk in a thin stream, actively mixing it with the liquid. You should have a smooth dough without lumps.
Cover the dough with a towel and set aside in a warm place for about 20 minutes.
Meanwhile, beat eggs (2 pieces) with sugar, a pinch of salt and a small amount of vegetable oil
Fold the egg mixture into the doubled dough. Knead the mixture thoroughly until it becomes homogeneous.
Leave the dough in a warm place for another 20 minutes and you can bake the pancakes.

Another secret about these pancakes: the dough should not be stirred after it has risen. It must be carefully scooped up with a tablespoon.

These pancakes are usually served with jam or liquid aromatic honey.