Every housewife should know the recipe for delicious kefir pancakes in order to be always fully prepared in case there is a bag of fermented milk product accidentally lying around in the refrigerator.
Many are accustomed to making pancakes with milk or even water, explaining this by the fact that with kefir, pancakes turn out thick or overly fluffy, almost like pancakes.
However, there are recipes for thin pancakes with kefir that will help you avoid wasting the kefir and pamper your family.
In addition, such pancakes can be served either “empty” or with a wide variety of fillings. And this makes the dish even tastier, more filling and interesting.
Photo: Pixabay
vegetable oil
cooking
1. Pour kefir into a saucepan and heat slightly (should be warm, but not hot). 2. Add an egg (if large - one, small - two), sugar, salt, soda and mix. 3. Add flour. put in enough so that the mass is like good thick sour cream, now mix everything thoroughly so that there are no lumps. 4. Bring the milk to a boil and pour it into the mixture in a thin stream, stirring all the time (this is how we brew our dough!). 5. If the dough turns out liquid in your opinion, add a little flour (don’t worry, the bulk is already “cooked”). 6. Add 2-3 tbsp. vegetable oil, mix
The pancake dough is ready! Bake pancakes preferably in a cast iron frying pan. It is enough to grease the frying pan with vegetable oil only before the first pancake.
We bring to your attention recipes for delicious pancakes.
Yeast and non-yeast, buckwheat, sugar…
Try it and choose your favorite recipe!
Pancakes “Lace”
You will need: 1 glass of flour, 3 eggs, 1 glass of milk, 2 tbsp. spoons of sugar, 1 glass of sparkling water, 1 teaspoon of soda, 1 tbsp. a spoonful of vegetable oil, vegetable oil for frying, salt to taste.
Cooking method.
Sift the flour into a pre-prepared deep cup. Beat eggs with milk, add sparkling water, soda, sugar, mix everything well and add to flour. Knead the dough well so that there are no lumps left.
Grease a frying pan with vegetable oil and place on fire. Using a ladle, pour some batter into the center of the pan and tilt the pan in a circle so that the batter spreads evenly throughout the pan in a thin layer. When the edges of the pancake are browned, flip the pancake over.
Pancakes “Awesome”
You will need: 1 glass of flour, 1 glass of milk, 3 eggs, 3 tbsp. spoons of sugar, 1/4, teaspoon of soda, 4 cups of hot water, vegetable oil for frying, salt to taste.
Cooking method.
Sift the flour into a pre-prepared deep cup. Beat eggs with milk, add sugar, soda, salt to taste, mix everything well and add to flour. Knead the dough well so that there are no lumps left. Lastly, pour hot water into the dough and stir.
Grease the finished pancakes with butter and stack them.
The water you add at the end of kneading the dough should be very hot, but not boiling - heat the kettle and when it boils, let it sit for a few minutes. Pour water in a thin stream, in small portions.
If you want to bake very, very thin pancakes
, do this: remove the frying pan from the heat, and before pouring the dough, hold it suspended for a few seconds - this time will be enough for the frying pan to cool a little and the dough does not form a lump.
Pancakes “Curd”
You will need: 1/2 cup flour, 200 g low-fat cottage cheese, 2 tbsp. spoons of milk, 2 eggs, 1 tbsp. spoon of butter or margarine, 2 tbsp. spoons of sugar, lemon zest, vanillin, vegetable oil for frying, salt to taste.
Cooking method.
Sift the flour into a pre-prepared deep cup. Grind the softened butter with sugar, salt to taste. Separate the egg yolks from the whites, add the grated zest and cottage cheese, mashed with a fork. Mix well so that there are no lumps left. Beat the egg whites and add to the flour. Mix well, add vegetable oil, fry.
Sprinkle the finished pancakes with powdered sugar and serve with fruit jam or preserves.
Pancakes “Tender”
You will need: 3 cups flour, 5 eggs, 1 pack of creamy margarine, 2 tbsp. spoons of vegetable oil, 4 glasses of milk, 2 tbsp. spoons of granulated sugar, salt to taste.
Cooking method.
Sift the flour into a pre-prepared deep cup. Melt the margarine, add milk to it, add sugar, salt to taste and mix well. Pour the resulting liquid into the flour in small portions, stirring constantly, and mix well so that there are no lumps left. Beat the eggs well and add to the dough, stir. Just before preparing the pancakes, add vegetable oil to the dough.
Grease a frying pan with vegetable oil and heat well. Using a ladle, pour a small amount of batter into the center of the pan and tilt the pan in a circle so that the batter spreads evenly throughout the pan in a thin layer. When the edges of the pancake are browned, flip the pancake over. Sprinkle the finished pancakes with powdered sugar and serve with fruit jam or preserves.
Pancakes "Sugar"
You will need: 1 cup flour, 2 1/2 cups milk, 3 eggs, 3 tbsp. spoons of sugar, vegetable oil for frying, salt to taste.
Cooking method.
Sift the flour into a pre-prepared deep cup. Separate the egg yolks from the whites, combine with milk, mix everything well and add to the flour. Knead the dough well so that there are no lumps left. Lastly, add the egg whites, whipped to a strong foam.
Grease a frying pan with vegetable oil and place on fire. Using a ladle, pour a small amount of batter into the center of the pan and tilt the pan in a circle so that the batter spreads evenly throughout the pan in a thin layer. When the edges of the pancake are browned, flip the pancake over.
When the pancake is baked, without removing it from the pan, pour a teaspoon of sugar into the middle and fold the pancake in half, then in half again, and place the pancake on a plate.
Pancakes "Summer"
You will need: 4 1/2 cups of wheat flour, 2 eggs, 2 teaspoons of sugar, 4 cups of milk, 25 g of yeast, 2 tbsp. tablespoons butter or margarine, 1/2 cup cream, vegetable oil for frying, salt to taste.
Cooking method.
Divide the flour into two equal parts, sift one part into a cup and add yeast, butter and milk, mix, cover the cup with a towel and let the dough rise. Then beat the dough, add the rest of the flour, salt, and yolks mashed with sugar. Mix the dough well again, add cream, beat the whites into a stiff foam and carefully fold into the dough. Set the dough aside to rise again, add oil, pour a little dough into the frying pan, and place on the fire.
When the edges of the pancake are browned, flip the pancake over.
Serve pancakes with sour cream or jam.
Pancakes "Friendship"
You will need: 2 cups each of buckwheat and wheat flour, 25 g of yeast, 2 teaspoons of sugar, 5 eggs, 4 cups of milk, 2 tbsp. spoons of butter or margarine, vegetable oil for frying, salt to taste.
Cooking method.
Pour one glass of cold milk over the buckwheat flour, stir and pour in two glasses of boiling milk. Mix well and set aside until cool. Then add the yeast, stir and set aside to let the dough rise. After this, beat the dough, add salt, add wheat flour, yolks mashed with sugar, softened butter, and the remaining milk. Mix the dough well again, beat the whites into a stiff foam and carefully fold into the dough. Set the dough aside to rise again.
Grease a frying pan with vegetable oil and place on fire. Using a ladle, pour a small amount of batter into the center of the pan and tilt the pan in a circle so that the batter spreads evenly throughout the pan in a thin layer. When the edges of the pancake are browned, flip the pancake over. Serve pancakes with sour cream, jam or confiture.
Pancakes “Buckwheat Way”
You will need: 4 cups of buckwheat flour, 25 g of yeast. 1 teaspoon sugar, 2 eggs, 4 cups milk, 2 tbsp. spoons of butter or margarine, vegetable oil for frying, salt to taste.
Cooking method.
Sift the flour into a pre-prepared cup, add yeast, butter, egg yolks and three glasses of milk, stir, cover the cup with a towel and let the dough rise. Then beat the dough, add the rest of the milk, salt, mix the dough well again, beat the whites into a stiff foam and carefully fold into the dough. Set the dough aside to rise again. Grease a frying pan with vegetable oil and place on fire.
Using a ladle, pour a small amount of batter into the center of the pan and tilt the pan in a circle so that the batter spreads evenly throughout the pan in a thin layer. When the edges of the pancake are browned, flip the pancake over. Stack the pancakes, brushing them with butter.
Monday: openwork pancakes with kefir from Irina Khlebnikova
You can celebrate Maslenitsa with the simplest pancakes without filling. If you knead the dough with kefir, they will turn out rich, soft, in a hole.
Ingredients
- 400 ml kefir;
- 2 eggs;
- 2 tablespoons sugar;
- a pinch of salt;
- 170 g flour;
- ½ teaspoon of soda;
- 2 tablespoons sunflower oil.
Preparation
Break the eggs into kefir, add sugar, salt and whisk. Kefir can be used either at room temperature or slightly warmed. In the second case, the holes are slightly larger than in the first.
Add flour to the egg-kefir mixture and knead the dough. Let it sit for 30 minutes. In a separate bowl, mix baking soda with a little cold water. Pour the soda solution into the rested dough. Add sunflower oil. This will allow you to bake pancakes in a dry frying pan (it will need to be greased with vegetable oil only before the first pancake). Mix the dough well and start baking.
From the specified amount of ingredients you will get 14-16 pancakes, depending on their thickness and the diameter of the pan.
And here comes 4th place: Cheesecake that doesn't need BAKE!
Yes, it was the unnecessaryness of baking that bribed me to put this recipe in fourth position.
For the basis we must acquire:
- 150 g butter
- easily crumbled cookies 250-300 g
For the filling you need:
- Gelatin, 20 g
- Half kg mascarpone
- 100-150 g sugar
- Glass of heavy cream
With a slight movement of the hand, pour the gelatin with cooled boiled water and forget about it for an hour. We make powder from cookies using either a meat grinder or a blender. Melt the butter in a saucepan. We pour the unusual powder with heated oil. We put what we got into a mold and send the mold to the refrigerator.
Next, remember about gelatin and heat it without bringing it to boiling point. switch to cream and sugar. Combine them and beat with a mixer. Add mascarpone to the whipped mixture. And the final touch is adding gelatin to the whipped mixture.
We take out the mold with the base and put the filling on it and put it back in the refrigerator for several hours.
Besides the fact that it makes an amazing dessert, this masterpiece does not need to be baked. This saves time + a less fatty dessert, which cannot but please those who are watching their waistlines.
Three winners are next in line, and we can already say that Anastasia Skripkina’s culinary recipes are distinguished by their individuality and simplicity of approach.
Hawaiian Toast has our top bronze!
The reasons for placing this dish in third place are as follows:
- The time spent on cooking is kept to a minimum; you can make it in literally 5 minutes!
- Non-standard combination of products, due to canned pineapples. The combination opens up unidentified taste preferences for us.
We go to the hypermarket and buy the following:
- Ham, I took half a kg
- Hard cheese, preferably in slices, so as not to cut
- Special bread for toasting
- A jar of canned pineapples
The operations we perform with all this stuff
Place several pieces of bread on a wide plate. Topped with sliced ham. On the third floor are pineapples (when choosing, give preference to pineapples that are cut into rings). And the last layer, as you may have guessed, is slices of cheese. This beauty goes into the microwave for 5-7 minutes and voila! +5 to the taste will be when decorating the sandwich with either an olive or a cherry tomato, or herbs.
Until I came across this culinary recipe, I thought that a sandwich was an ordinary thing and would not surprise anyone. Now I realize how wrong I was.
Thursday: pancakes with julienne from Pokashevarim
Maslenitsa begins on Thursday. Even more fun, even more varied pancakes. For example, you can make kefir pancakes stuffed with julienne. It will turn out not only tasty, but also impressive.
Ingredients
For the test:
- 400 ml kefir (3.2 percent fat content);
- 2 eggs;
- 170 g flour;
- a pinch of salt;
- sugar to taste;
- 2 tablespoons sunflower oil;
- 1 teaspoon baking powder.
For filling:
- 1 chicken breast;
- 1 onion;
- 100 ml cream (10 percent fat);
- 200 g champignons;
- 3 tablespoons sour cream;
- 70 g cheese;
- 2 tablespoons flour;
- ⅛ teaspoon salt;
- ⅛ teaspoon black pepper;
- 3 allspice peas;
- 3 bay leaves;
- salt and pepper to taste;
- vegetable and butter for frying.
Preparation
Boil the breast in salted water with the addition of bay leaf and allspice. While the breast is cooking (this will take about 10-12 minutes), prepare the pancake batter.
Mix kefir with eggs, salt, sugar and sunflower oil. Carefully add flour and shake until smooth. Let the dough rest for 15 minutes. Before baking the pancakes, add more baking powder.
At this time, wash the onion, cut into small cubes and fry in a mixture of vegetable and butter. The first will prevent the second from burning, and the second will give a pleasant taste. Add mushrooms. When they are fried, add flour to the pan and heat it for 1-2 minutes. Add cream, sour cream and reduce heat to low. Evaporate the liquid for 5 minutes until the mixture thickens. At the end, add salt and pepper and add chicken cut into small pieces and grated cheese. You can also prepare a simpler version of the filling a la julienne - with chicken and cheese.
Place one tablespoon of filling in the center of each pancake. Gather the edges of the pancake together to make a bag. Tie the bags with green onions or braided cheese.
Culinary recipes from Anastasia Skripkina that won the heart of the Secret Culinary
I decided to make the TOP 5 of these recipes. Of course, this list is small, because you need to choose the very best recipes, and not all, although in my opinion there are very few bad recipes.
Recipe that took fifth place: “Fish with sorrel sauce” extra dish!
The recipe looks unremarkable if it weren’t for the unusual sauce. This changes things dramatically!
Products that should be on hand:
- Fish carcass (from 300g) the type of fish does not matter;
- Egg
- Salt
- Oil for frying
- Standard flour
For our mega sauce:
- Onion, gram 100g
- A glass of milk cream 20% fat
- Salt and a tablespoon of flour
- Sorrel leaves, 50 grams is enough
The essence of cooking comes down to the usual frying of fish, previously immersed in flour and an egg. It is, of course, salted.
But the sauce is prepared in several stages:
- Finely crumble onions and sorrel
- Onions go for frying in oil
- After a little frying, a small amount of water is added to the pan and only after that the sorrel is placed. The mixture needs to be simmered.
- What we have stewed, we move the pan with cream, which we begin to heat up.
- Salt the almost finished sauce, add a spoonful of flour and bring to a temperature of 90 degrees.
- Next, the sauce is not placed on the fried fish, but in a blender container and whipped.
- And the final touch is the filigree basting of the fish with a delicious-smelling sauce that will not leave you indifferent.
I won’t lie, the recipe lured me into making it only with the sauce, but believe me, it’s better to try it: just fried fish in flour and egg and the same fish with the same sauce - 2 completely different things!
This is what I got, armless =)
The leader of our list is the Evolving Olivier Salad!
Everyone is preparing for the next miracle - New Year 2015, so it would be a shame not to put the New Year's dish first. Correction: creative New Year's dish. I consider this dish to be an improved Olivier salad. Let's start creating!
- Cucumbers (preferably fresh) 2-4 pieces
- Cheese, hard varieties are better here, 60-70 grams
- Boiled eggs (hard-boiled) a couple of pieces
- Chicken meat, 200 g is enough
- A jar of sour cream, fat content is not so important
- Mustard 1 teaspoon (optional)
- Ground black pepper
- Greens at your discretion
- Olives a couple of handfuls
- Can of boiled beans (300 g)
The list is not short) so, to the procedure. Essentially, the cooking is simple and one-step, everything is cut into medium cubes and seasoned with sour cream and a dash of mustard. I think you have found significant differences from the classic Olivier salad. And in my opinion, this modification is more useful and less caloric.
So I introduced you to the TOP culinary recipes of Anastasia Skripkina , according to the Secret Cook. if you have your own preferences for dishes or maybe you also have your own TOP, then don’t be greedy! Share it with us!
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Silver in the soup) in cheese soup with porcini mushrooms
As a child, cheese soup gave me more pleasant taste sensations than any other, so I gave this recipe second place, and even with mushrooms. In a word, gourmet soup.
- Potatoes, 500-700 g
- 50-100 g dried mushrooms, if you have fresh ones, then 200 g is enough
- 100-150 g carrots
- 300 g cheese, processed cheese is best
- 100 g onions or leeks
- spices and salt to taste
Let's take care of the mushrooms: fill them with warm water and take a break from them for half an hour. After soaking, chop them and throw them into boiling water, cook for about 20 minutes. Cut the onion as best we can, grate the carrots on a not-so-fine grater, and turn the already peeled potatoes into diced ones.
In reverse order, add everything that was chopped to the boiling mushrooms. And when the soup is on the verge of being completely cooked, add cheese. It is advisable to chop it too, then it will spread much faster and more evenly throughout the entire volume of the soup.
Cheese is the key product in this recipe from Anastasia Skripkina.
Helpful Tips and Tricks
Frying pancakes correctly is also an art. French crepes are very thin and pale yellow in color. They are cooked in a special frying pan with low edges. Usually nothing else except crepes is fried on it.
Pancakes can also be baked in a regular frying pan, frying brighter on one side and leaving them light on the other. The filling is placed on the fried side, the pancake is wrapped, and with further frying it will not burn, but will acquire a golden color.
Filled pancakes should not be kept in the refrigerator for more than 1-2 days. Due to condensation collecting on the lid of the pan or plastic container, they will become damp during long-term storage.
Four flavors
Anastasia Skripkina is not only a person who constantly pleases thousands of housewives with brilliant culinary recipes for every taste and color. But she is also a truly talented woman who has won the popularity and love of many people with her professional activities.
This is proven by the huge traffic to the site. It’s not enough to simply praise a person for such achievements, just as it’s not enough to write this article about Anastasia, but the Secret Cook decided to do this and thereby at least somehow thank the heroine of today’s article.
I think the plan for today’s article will be a review of recipes that impressed the Secret Cook, and we will also discuss the heroine’s website, and in the end we will wish certain things to Skripkina Anastasia. So, let's begin!
