1. To make cooking easier, prepare all the necessary products in advance.
2. Take a small bowl and pour kefir into it. For this recipe, it is better to take not fresh kefir, but slightly fermented one, then the pancakes will turn out tastier and more fluffy. 
3. Place the bowl of kefir in the microwave for a few minutes (1-2). The kefir should become hot enough and separate into curd mass and serum, that’s how it’s needed. You can, of course, do this on the stove in an iron saucepan. 
4. Mix in another bowl chicken egg with sugar. You can beat it well with a whisk. 
5. B egg mixture pour in the hot kefir without ceasing to stir the mixture. I assure you that the eggs will not boil. 
6. Now add salt, flour baking powder, sifted wheat flour and pour in vegetable oil.
7. The result is a hot dough of uniform consistency without lumps. The dough needs to be given some time to “live up” a little. 
8. After about 20 minutes, you can start baking the pancakes. Grease the frying pan with vegetable oil and add the dough using a tablespoon. Fry the pancakes on both sides until golden brown crust, then place on kitchen paper towels to remove excess oil. 
9. Hot kefir pancakes are ready, they turn out very tasty and tender. Serve with sour cream, jam, honey. 
How to prepare a recipe for fluffy pancakes on hot kefir step by step - a complete description of the preparation so that the dish turns out very tasty and original.
For a long time and very often I have been preparing delicious fluffy kefir pancakes for my family. For more than 10 years, that’s right! And only now I heard about a small, but, as it turned out, very important point: with hot kefir they come out much more fluffy and less greasy. I thought that maybe you haven’t tried this recipe yet. I suggest making such delicious homemade pancakes together, and step by step photo will make my story easier.
Ingredients:
1 glass of kefir;
2 cups flour;
a pinch of salt;
3 tbsp. spoons of sugar;
1 teaspoon of soda;
vegetable oil.
When starting to cook, I heat the kefir in a ladle on gas until very hot, but be careful not to overheat it until the curd appears.
I turn off the gas. First I add a glass of flour and stir.
I beat in a cold egg (it doesn't set when it's cold).
I add soda, salt and sugar. Kefir extinguishes soda; vinegar is not needed.
Stir, adding the remaining flour.
The dough should be quite thick (see photo), it will be difficult to roll off a spoon. When placing it in the pan, I push it with my finger.
Now you need to bake the pancakes. Heat the oil and fry until golden brown on each side.
The oil is practically not absorbed, you don’t have to add it many times, the pancakes don’t have a greasy crust, and they grow “like other people’s children” - very quickly and tall.
They retain their fluffiness even when cooled on a plate, unlike the others - they fall off as soon as they leave the frying pan.
They are delicious to eat with cold sour cream. For condensed milk and jam lovers, I recommend adding one spoonful of less sugar to the dough. For a better mood, you can add a little vanilla or cinnamon when kneading and you will get an excellent aromatic quick breakfast.
Oh, how many recipes for pancakes I tried, but most of all I liked pancakes made with hot kefir, because they turn out fluffy and have a delicate dough texture. If you want to bake pancakes this way, then the recipe with photos and videos will explain the cooking process step by step, follow the steps clearly and then you will succeed.
When choosing kefir, you should not have any questions, because both low-fat and fatty sour are suitable for the dough. dairy product. If, for some reason, you do not want to buy a package of kefir for one glass, then use the following advice. Take milk in the required quantity, add a couple of drops of table vinegar (6 or 9%) into it, mix well and leave the glass at rest for 15 minutes. That's it, kefir for pancakes is ready. Now you can safely proceed to the cooking stages themselves.
1. To make cooking easier, prepare all the necessary products in advance.
2. Take a small bowl and pour kefir into it. For this recipe, it is better to take not fresh kefir, but slightly fermented one, then the pancakes will turn out tastier and more fluffy.
3. Place the bowl of kefir in the microwave for a few minutes (1-2). The kefir should become hot enough and separate into curd mass and whey, as needed. You can, of course, do this on the stove in an iron saucepan.
4. In another bowl, mix the chicken egg with sugar. You can beat it well with a whisk.
5. Pour hot kefir into the egg mixture, without ceasing to stir the mixture. I assure you that the eggs will not boil.
6. Now add salt, flour baking powder, sifted wheat flour and pour in vegetable oil.
7. The result is a hot dough of uniform consistency without lumps. The dough needs to be given some time to “live up” a little.
8. After about 20 minutes, you can start baking the pancakes. Grease the frying pan with vegetable oil and add the dough using a tablespoon. Fry the pancakes on both sides until golden brown, then place on kitchen paper towels to remove excess oil.
9. Hot kefir pancakes are ready, they turn out very tasty and tender. Serve with sour cream, jam, honey.
All your recipes will be on this page.
Click the button so you don't lose the recipe! Post to social media in a second!
Step-by-step recipe for making pancakes with hot or warm kefir, fluffy and tender, with fruits, berries, sour cream and delicious sauces
2017-12-14 Mila Kochetkova
In 100 grams of the finished dish
Carbohydrates
Not only Russian residents love to enjoy hot, tender, fluffy pancakes for breakfast. Warm kefir pancakes are very easy to prepare; it is almost impossible for even a novice housewife to spoil the dish. TO classic recipe no yeast is used, so there is no need to wait for the dough to rise.
Ingredients:
Step-by-step recipe for pancakes with warm kefir
You need to heat the kefir in a ladle on the stove, stirring it constantly, otherwise it will curdle and flakes will float in the whey. This will not spoil the taste and consistency of the pancakes, but still you should not be distracted. You can heat it until warm, but there are recipes where pancakes are prepared with hot kefir, and they will also turn out very tasty.
Now you need to pour the heated kefir in a thin stream into the beaten eggs, and stirring constantly, turn the liquid ingredients into a homogeneous mass. If you don’t interfere, the egg will curdle and then you definitely won’t get pancakes.
Now add flour to the resulting mass, and the taste of the pancakes can be further enriched by adding a bag of vanilla granulated sugar. Mix all the ingredients in the pancake mixture until smooth.
The very last ingredient that is added to the dough is soda, and you can immediately see how small bubbles begin to inflate on the surface of the dough - this is the soda that has reacted with the sour milk product.
You should not knead the batter - on the contrary, it should flow from the spoon with difficulty, so if your dough is liquid, add more sifted flour.
Now you can start baking pancakes with warm kefir, placing it in hot vegetable oil with a regular tablespoon. Fry them on one side, turn them over and reduce the heat to medium. To ensure that they are properly baked inside, you can cover the frying pan with a lid for a couple of minutes.
Classic pancakes are served hot or lukewarm; to taste, they can be sprinkled with powdered sugar and served with rich and thick sour cream as an additional sauce.
If you don’t have time in the morning to prepare dishes for a hearty breakfast that require lengthy preparation, then pancakes with hot kefir are an excellent option to feed your family. These pancakes are not only delicious, but also require a minimum set of ingredients to prepare.
Ingredients:
How to quickly cook pancakes with warm kefir
In a large, convenient bowl, beat 2-3 eggs with a fork until smooth, adding granulated sugar and salt.
Heat kefir or sour milk until hot. When heating, you should stir them continuously - otherwise the fermented milk product will curdle.
Not only kefir, but also beaten eggs can curdle if you add all the hot kefir to them at once, so you need to pour it in in a thin stream and constantly stir the mass so that it remains homogeneous.
Now you can add soda to the mixture, mix it thoroughly and add the sifted flour. Knead into a thick enough dough that will barely slide off a spoon.
There is no need to wait for the dough to sit, the pancakes can be fried and served immediately. You can serve with any kind of jam or thick jam.
If you are tired of sweet pancakes, then you can surprise your family and friends and prepare a savory version - with the addition of fresh herbs and cheese. Moreover, this particular recipe is maximally adapted to the fact that you do not bake them in the traditional way in a frying pan in oil, but bake them in the oven.
Ingredients:
How to cook
Heat the kefir on the stove until warm and mix it with the egg in a large bowl. Add salt and spices and mix the resulting mass thoroughly. For optimal taste balance, you can add a little granulated sugar to the mixture.
Grate any hard cheese on a fine grater, mix it with chopped herbs, and add to the dough. Now you can add the required amount of flour to the bowl to make the dough homogeneous - mix it well.
Pancakes with warm kefir do not need to be infused before cooking; if you cook them in a frying pan in oil, then simply fry them, and if you use an oven, then just warm it up well, grease the baking sheet and lay out the prepared mass.
Ideal for serving food sour cream sauce with garlic and grated fresh or pickled cucumber, which will highlight the taste of the pancakes.
This recipe is ideal for baby food and will pleasantly surprise lovers of sweet dishes, thanks to the addition of ripe banana. Well, the overall composition of the dish will be decorated with cocoa powder mixed with powdered sugar.
Ingredients:
Step-by-step cooking recipe
Beat the eggs with the addition of salt and vanilla to obtain a homogeneous mass. It is vanillin that will give hot kefir pancakes a unique taste.
Heat the kefir on the stove until it is hot and mix in the egg mixture, stirring constantly so that the eggs do not curdle. Peel the bananas, grind in a blender until pureed and add to the kefir-egg mixture.
Add a little baking soda, then add flour to the mixture until the mixture is smooth and thick. To make the color of the pancakes pleasantly golden, you can literally add 1 spoon of cocoa powder, leaving the rest for serving and decoration.
Fry the pancakes until cooked on both sides, and then sprinkle with powdered sugar mixed with cocoa and serve, and the delicacy will only require an additional cup of aromatic tea.
Cheese pancakes were planned for breakfast, but there was very little cottage cheese to feed the whole family. Don’t be upset, because you can make delicious pancakes. The recipe is ideal for summer, when a ready-made breakfast can be decorated with any fresh berries.
Ingredients:
Step by step recipe
Beat eggs with vanilla sugar and salt, add cottage cheese and mix. Now you can add soda and mix everything again so that the soda is distributed evenly throughout all the ingredients.
In pancakes made with hot kefir, the most important thing is to properly introduce the kefir into the egg mixture so that the eggs do not cook. Therefore, kefir needs to be heated and poured in a thin stream, constantly stirring the egg mass.
Now you need to add flour and knead the dough so that it slowly flows from the spoon. All that remains is to fry them in hot vegetable oil.
In pancakes on warm kefir with the addition of cottage cheese - available special taste, delicately creamy, and when serving them to the table it is best to decorate the dish with sweet berries, and in the baked goods themselves granulated sugar no need to add.
Fragrant, delicious pancakes are an excellent idea for a hearty breakfast.
There are a great many recipes for fluffy kefir pancakes; each housewife has her own, proven and favorite.
Baking pancakes is a simple task and does not require much skill; even an inexperienced young housewife who is just learning the secrets of cooking can handle it.
There are little tricks in cooking that every experienced housewife knows and that help her feed her family quickly, tasty and without much expense:
Worth noting: Of course, over time, having prepared the dish you like several times, you will easily mix the required amount of ingredients, and in the beginning, it is advisable to use scales or measuring cups so as not to make a mistake with the dosage.
To prepare the dough for airy pancakes you will need:
Flour - since flour has a different structure, it is quite difficult to accurately determine the amount, so try to add flour, constantly stirring the mixture so that the consistency is like medium-thick sour cream.
For this amount of kefir you will need approximately 2.5 cups of flour. Mix flour with soda, salt and sugar, break eggs into it and pour warm kefir in a thin stream.
Mix all ingredients thoroughly. If possible, use a mixer, in this case the dough will be even more tender.
Place the dough in the shape of a circle into a well-heated frying pan with a tablespoon and, after frying on one side, turn it over with a wooden spatula.
Serve with sour cream or jam, melted butter or your favorite jam for tea or coffee.
If there is an excess of sodium in your body, then it is advisable to avoid excessive consumption of soda. In this case, we recommend making pancakes without using this ingredient.
You will need:
Beat the egg with a whisk and add salt and sugar to it, and sift the flour through a fine sieve. Mix the egg with the fermented milk product, and then add the flour in a thin stream and mix everything. Leave the dough for 20 minutes to rest, then pour the oil into it and mix everything again. Now you can start baking directly.
We grease the pan before starting work, then you will not need excess oil, since it is in the dough. A non-stick or Teflon frying pan does not need to be greased at all.
Please note: Bake in a well-heated frying pan, but over low heat.
By the way, pancakes don’t have to be sweet at all. You can add no more than 5 g of sugar to the dough and crumble the sausage into it finely or add well-kneaded liquid minced chicken. It will work out original dish with meat taste.
If you have never tried pancakes with hot kefir, then try to quickly correct this annoying oversight. In this case, they turn out less greasy and very airy. Kefir must be very fresh.
Required ingredients:
To prepare the dough, heat the kefir, but be careful not to overheat. In this case, it will become curdled and the dough will not turn out. Pour flour into the hot liquid, start with two-thirds of a glass and immediately break the egg. It should be fresh from the refrigerator so it doesn't curdle.
Add soda, sugar and salt to the mixture and mix everything until a homogeneous paste is obtained, adding all the remaining flour.
Please note: In this recipe, the dough turns out to be thicker, it slides off the spoon with difficulty and you usually have to spread it into the pan using a spatula.
Heat the frying pan well and grease it with oil, very little oil is used, and try not to add excess. You'll be surprised how high the round pancakes rise. Fry on both sides until golden brown and place on a warm dish. They will retain their splendor and airiness on the plate.
If you like exotic flavors, add a little cinnamon, vanilla or cocoa to the dough. It’s best to serve this dish with ice-cold sour cream.
Fluffy milk pancakes without yeast recipe
Quite often there is kefir left in the refrigerator, which no one drinks anymore. And what comes to mind first when we think about what to do with it. No – don’t pour it out, of course! I know that someone thought about this... You can bake something from it - for example, pies, muffins, cookies and even with.
But the easiest and fastest way is to bake lush and delicious pancakes for breakfast. Everyone loves them too and they are eaten in the morning just with a bang! With sour cream, or jam, or some people like to top them with condensed milk, they are good in any company. Especially when you cook them not in the form of small thin pancakes, but in the form of thick porous crumpets.
I have a blog where I tell you how to bake such goodies from different test. Also there I share all the cooking secrets so that according to any of the recipes everything turns out beautifully and tasty.
But this recipe comes first for me. Because it makes the products super-lush, about 2 centimeters thick, and sometimes they rise up to 2.5 cm. And this is not with yeast, but just with regular kefir. I'm sharing the recipe.
There are many little secrets in this recipe and one big one. I will share the small ones during the story (see the quotes highlighted in contrasting color), and I immediately wrote the big one in the title. We will prepare the dough using hot kefir! Have you ever tried such a miracle?
When I first came across this option, I was quite skeptical about it. My pancakes have always turned out fluffy, so what else? But still, the recipe crept into my soul and I decided to check it out. The result was simply stunning. To be honest, I didn’t even expect this.
My products grew in the pan simply by leaps and bounds, although there was no trace of them in the ingredients. Moreover, if my usual baked goods are simply eaten, then this one was simply eaten in 5 minutes. And a few days later they asked to bake the same one again.
So, friends, don't pass by! You definitely haven’t tried such delicacies before.
Ingredients (for 10-12 pcs):
Glass volume 250 ml.
Preparation:
1. First of all, we will need to warm the kefir. To do this, pour it into a small saucepan or saucepan and put it on the stove over low heat. You don’t need to go far from it, as you need to stir it. We need to achieve such a state that it just begins to curdle; there is no need to boil it.
As soon as flakes begin to appear on the surface, remove the pan from the heat to stop the heating process. Do not turn off the gas under the saucepan, but remove it from the stove. To abruptly stop heating.
2. Prepare a large bowl where we will mix all the ingredients. Break an egg into it, add sugar, salt and vanillin. It can be replaced with vanilla sugar or essence. If you don't like these flavors, then don't add anything. This will not affect the taste in any way; the only thing that will not be present in this case is the specific, beloved by many, aroma.
Mix everything together into a single mixture. I use a mixer for this to make it faster, but in general you can mix with a whisk. It will take a little longer.
Here it is important to achieve such a state that the salt and sugar crystals are completely dissolved.
3. Without ceasing to work with the mixer, gradually pour in slightly cooled but still hot kefir. Pour in small portions and stir immediately.
A foam will first appear on the surface, then bubbles will begin to form. This is very good, it means the dough will be saturated with oxygen and the products will turn out as airy as fluff.
To ensure a large number of bubbles, use a dairy product that is not entirely fresh. It is advisable for it to stay in the refrigerator for 3-4, or even 5 days. During this time it will sour slightly, and you will get what you need.
4. You can sift all the flour in advance and add it in small portions. Or you can sift it in two or three batches directly into the bowl. Pour in a batch and mix with the same mixer, then add the next one, and so on until it’s finished.
Be sure to sift it. Firstly, nothing unnecessary will get into the dough, and secondly, in this way you can saturate it with oxygen molecules. This is a very important point for the dough; baked goods from this are the most fluffy.
Proportions are also important here. Look, we have 250 ml of kefir and 240 grams of flour, or translated – per glass fermented milk product we take 1.5 cups of flour.
The finished dough is thick and viscous. If you scoop it into a spoon and tilt it, you will need the help of another spoon to make it fall out. It doesn't flow out on its own.
Many housewives make mistakes in the consistency of the dough. They make it liquid, believing that a dense product will not be baked. But on the contrary, in a liquid state, she simply does not have enough strength to rise.
5. And so, we added almost everything, except for one very important component - soda. It is necessary to add it when our dough has already become homogeneous and completely kneaded. It should not contain lumps, and there should be no islands of dry flour on the walls. All this needs to be selected and mixed.
It is better to mix soda using a mixer. This way it will be perfectly distributed throughout the entire mass. But still, we won’t rush into the frying process just yet.
You can see that after churning, a large number of bubbles immediately formed on the surface. But let’s let the mixture stand for another 5-7 minutes so that the reaction of their formation intensifies even more. And then mix again.
6. In the meantime, prepare a frying pan, or better yet, two at once, especially when you are baking two batches at once. With them we will cope with the task even faster. That's exactly what I do.
You should also line a plate with two or three layers of paper towels and have a flat spatula ready for flipping. And just in case, take a fork or knife, their help is also needed.
To put the mixture into the frying pan we will need two spoons.
7. Warm the surfaces of the pans and pour oil into them. It will also need to be warmed up. How much is needed? Since our products are at least 2 cm in height, this means that its layer should be 1 cm.
If you add less, the products will not rise as actively, and even in the middle they may remain damp. If you add more, they will be greasy. After turning over, the same center will be fried twice on the side. This is of no use to us. Therefore, a centimeter of oil will be just right.
8. The oil should be hot, but not burning. Otherwise, immediately after laying out the workpiece, the bottom will fry and turn brown, and the middle will not have time to bake. So heat the oil over medium heat for about a minute and then add the dough into it.
If the oil is not heated, the growth of the workpieces will not be very pronounced. Therefore, be sure to place it in heated fat.
9. As I said above, you need to spread the dough using two spoons.
Please note that if you want the products to be round, place them through the narrow part of the spoon. And if you want to get a boat shape, then through the side.
But this is for aesthetes. I’m not one of them, so I don’t try to create an even, uniform shape. The main thing is that it tastes good. And it will! And no one will look at them; they will also be swept away in 5 minutes.
10. Fry over medium heat, maybe even a little less than medium. At the same time, the bottom should be moderately browned, and the fact that the middle is baked will be indicated by the fact that on the still white back side through holes will appear. Also, this side should become matte, with virtually no batter, or no batter at all. a large number. But still with holes.
If the dough is placed in a well-heated frying pan and oil, then immediately after laying out, it will rise. The blanks will grow by leaps and bounds.
11. After turning over, growth will continue. All this will happen right before your eyes. On the first side, fry for about 3-4 minutes, on the second side the time may be less. Monitor the intensity of the fire, add it, or reduce it if necessary.
It is especially important to set up the process for the first batch, then all that remains is to turn it over on time.
12. Finished goods Remove from pan and place on a layer of paper towels. While the next batch is frying, let them sit, then remove them to a clean plate, making room for the next batch.
If you place them on top of each other, the oil from the subsequent ones will be absorbed into the previous ones. In this case, there will be no point in using napkins.
It must be said that despite the fact that we seem to pour enough oil, the products leave a very insignificant mark on the napkins. But this does not mean that they have absorbed everything. Since frying occurs quite quickly on each side, they do not have time to absorb excess fat.
13. Fry the next batch in the same way. If there is not enough oil in the pan, then you need to add it and let it warm up.
Pancakes in finished form stack on top of each other so that they retain their heat. They may settle slightly, but not too much. If we fry in two pans, they won’t have time to cool down at all.
You can serve them with sour cream, jam, and even just sweet tea or milk will be delicious.
If you break one of the products, you can see that inside there is a porous dough with a large number of sinuses. When pressing on the middle, the product quickly returns to its original shape.
The pancakes turned out not only super fluffy, but also incredibly tasty, and thanks to the vanilla, also aromatic. Eating them is a pleasure.
And to see how it turned out when broken into two halves, and how quickly the dough grows in a frying pan when frying, I suggest you watch our video.
True, they turned out a little fried here. Still, the distraction of filming took its toll, I couldn’t keep track of it. But you won’t be filming, so don’t lose sight of them, and they will turn out the way you need them.
Such a miracle can be accomplished with kefir and soda. And you don’t need any yeast to get super-lush products. Friends, try making these pancakes. I am sure that you will appreciate this recipe and it will become your favorite.
We have appreciated it for a long time. Many of my girlfriends and friends have already taken the recipe from me. And now I am happy to share it with you. Any housewife should have this cooking method in her arsenal.
Although, of course there are many ways! Dear friends, if you have a delicious, excellent option, write it in the comments. Very short, without much detail. We will definitely try to cook according to your recipe. It's great when people cook delicious food. May there be many of us!
All the best to you and bon appetit to those who have already prepared!
For a long time and very often I have been preparing delicious fluffy kefir pancakes for my family. For more than 10 years, that’s right! And only now I heard about a small, but, as it turned out, very important point: with hot kefir they come out much more fluffy and less greasy. I thought that maybe you haven’t tried this recipe yet. I suggest making these delicious homemade pancakes together, and step-by-step photos will make my story easier.
Ingredients:
1 glass of kefir;
2 cups flour;
a pinch of salt;
3 tbsp. spoons of sugar;
1 teaspoon of soda;
vegetable oil.
When starting to cook, I heat the kefir in a ladle on gas until very hot, but be careful not to overheat it until the curd appears.
I turn off the gas. First I add a glass of flour and stir.
I beat in a cold egg (it doesn't set when it's cold).
I add soda, salt and sugar. Kefir extinguishes soda; vinegar is not needed.
Stir, adding the remaining flour.
The dough should be quite thick (see photo), it will be difficult to roll off a spoon. When placing it in the pan, I push it with my finger.
Now you need to bake the pancakes. Heat the oil and fry until golden brown on each side.
The oil is practically not absorbed, you don’t have to add it many times, the pancakes don’t have a greasy crust, and they grow “like other people’s children” - very quickly and tall.
They retain their fluffiness even when cooled on a plate, unlike the others - they fall off as soon as they leave the frying pan.
They are delicious to eat with cold sour cream. For condensed milk and jam lovers, I recommend adding one spoonful of less sugar to the dough. For a better mood, you can add a little vanilla or cinnamon when kneading and you will get an excellent aromatic quick breakfast.
