Yogurt pancakes without eggs. Recipe for buttermilk pancakes without eggs

Step-by-step recipe for making pancakes with yogurt

24 pcs. portions

30 minutes

180 kcal

What could be better than a cup of hot coffee with aromatic pancakes for a light morning breakfast? There are a great many recipes for making delicious pancake dough, but today I would like to surprise you and share an interesting recipe for thin pancakes with holes, the dough for which is prepared with yogurt. This delicacy amazes with its tenderness, softness and appetizingness.

Did you know? Do you have unfinished, slightly sour milk in your refrigerator? No problem, let’s start preparing pancake dough and surprise everyone at home with a new, appetite-stimulating dessert.

Of course, we can’t do without a frying pan with Teflon or ceramic coating;
you will also need a flat spatula for more convenient turning of pancakes;
without a doubt, it is necessary to stock up on a capacious container for convenient mixing of the dough;

To beat the ingredients well, you will need a mixer, but you can get by with a whisk;
It’s better to prepare a flat dish in advance, similar to the diameter of the frying pan, for laying out the finished pancakes.

General list of required ingredients

Products	Quantity
To prepare the dough
egg	2 pcs.
granulated sugar	30-35 g
curdled milk	400-420 ml
baking soda	5-7 g
Wheat flour	150-200 g
vegetable oil	30-40 ml
Additional Ingredients
vegetable oil for frying	20-30 ml

How to choose the right ingredients

In order for the pancakes to easily turn over during frying, quickly brown and have a pleasant, appetizing aroma, I recommend using refined vegetable oil . It is also desirable that the temperature “smoke point” of the oil be quite high, since such a product does not emit smoke and burning during frying of products. When choosing an oil, also pay special attention to its color - it should be light, since the lighter the oil, the better it is cleared of coloring matter. In addition, real refined oil has a neutral odor , which is a big plus - it does not interrupt the taste of the prepared product.
For baking pancakes, the right solution would be to use first-grade wheat flour; the color of such a product is white or creamy. When purchasing flour, try to choose the product in paper bags rather than in plastic bags. Also pay attention to the appearance of the product - the flour should be free-flowing and in no case contain lumps, bugs or black grains.
It is best to buy fresh yogurt, which is no more than five days old - this product is famous for its large number of fermented milk bacteria. At home, check the yogurt for quality: pour a small amount of the product into a glass and pay attention to its consistency, it should be homogeneous, but the presence of a creamy white curd (whey) is quite acceptable. This is a completely normal phenomenon, which indicates the naturalness of the fermented milk product.

Preparing the dough

Beat the eggs thoroughly using a mixer.
Then add granulated sugar without stopping beating the egg mixture.
Then pour in the yogurt and stir the liquid mass thoroughly until the sugar is completely dissolved.
Now pour out the baking soda and gradually add the flour, stirring the mixture well each time.
When the dough reaches the desired thickness, add vegetable oil and mix everything again.

Frying pancakes

Heat the frying pan well and grease it with vegetable oil.
Carefully pour the required portion of the batter onto the hot oil. Fry the pancake over high heat for two to three minutes.
Then turn the product over to the other side and fry for another minute.
Remove the finished product from the pan and transfer it to a flat plate.
We do the same with the rest of the pancakes.
Place the finished pancakes beautifully on a plate and serve to everyone who wants to try them.

For sweet pancakes

It is better to wrap cottage cheese with raisins or curd mixtures inside a pancake and serve with sour cream.
It is better to place fruit filling (apricot, apple, pineapple, banana, etc.), chopped quite finely, on top of the product - the fruit will give the dish a refined, appetizing look.
It is better not to cut the berry filling (raspberry, strawberry, blackberry, etc.) and place it on the surface of the rolled pancake.
In order to satisfy the tastes of those with a sweet tooth, you can sprinkle the product with chopped white and dark chocolate. You can also melt the chocolate over the fire and pour it over the inside of the product, and then wrap the pancake beautifully.
Honey and condensed milk can be served not only as a gravy for pancakes, but also used as a filling.
Berry or fruit jam will be an excellent addition to pancakes in the cold season, when it is difficult to find fresh fruits and berries.

For savory pancakes

Minced meat will turn ordinary pancakes into an independent dish that does not require any additional side dishes. Minced meat can be beef, pork, lamb or chicken.
Ham and cheese are also often used as pancake fillings; these products give the finished product an inimitably fascinating look.
Also try pancakes with red or black caviar; this filling is distinguished by its tenderness and sophistication.
Salted or smoked fish also works great as a filling for pancakes.
If there are vegetarians among your guests, you can satisfy their tastes with vegetable filling - zucchini, spinach, cabbage, and so on.
For a light breakfast, pancakes with chopped boiled eggs and finely chopped green onions are perfect.

For those who prefer to learn new information visually, I suggest you watch the video below; it includes a complete description of the process of kneading the dough and subsequent frying the products in a frying pan.

Useful cooking tips

If you have never cooked pancakes with yogurt, remember that they turn out more tender and thinner than pancakes made with water dough . Therefore, you need to turn them over carefully and quickly; for this I advise you to use two spatulas.
Also, to make it easier to flip the pancakes, I recommend leaving the finished dough in a warm place for 30 minutes so that it can “rest.”
Be sure to first sift the flour through a sieve, then the pancakes will turn out more tender, airy and appetizing.
Add less sugar to the dough for pancakes with a salty filling, and add more for sweet pancakes.
It depends only on your decision how the pancake will turn out - thick or thin . Remember that the thinner your dough consistency is, the thinner your product will be.
To make it easier to work with pancakes, I advise you to grease the pan with oil after baking each pancake .
Fry pancakes in two frying pans at once - this will significantly speed up the process and save your energy and time.
Grease the surface of the finished pancake with melted butter, so the pancakes will easily peel apart from each other even when cold.

Other filling and preparation methods

Try making buckwheat pancakes at least once - they taste significantly different from standard wheat pancakes and are simply ideal for savory filling. I also cannot help but suggest a very practical and unusual version of pancakes in a bottle, intended for those who have little free time.

If you are a fan of unusually airy, porous and plump products, be sure to treat yourself and your loved ones with pancakes made with yeast and milk. Also try a lean version of water pancakes without eggs. It's hard to believe that good, tasty pancakes can be made without the usual ingredients, but this is the absolute truth.

This concludes our conversation about pancakes.

Source: https://www.izyskon.com/blinchiki/na-prostokvashe.html

Pancakes with curdled milk - a classic recipe

Pancakes with curdled milk are a very common and easy to make dish. Therefore, if you have a bottle of this “milk” lying around, you should definitely try one of the recipes below.

A simple recipe with a base of curdled milk.

The pancakes are soft, tasty, and can be served with snacks and a variety of fillings.

Required Products:

half a small spoon of soda;
salt and sugar to your taste;
half a liter of curdled milk;
three tablespoons of vegetable oil;
five eggs;
500 grams of flour.

Cooking process:

Take some sugar and salt and combine them with the eggs. Gently add flour here. This should be done in parts so as not to overdo it. Spread it out a little at a time and as soon as you see that the mass has become thick, that’s enough.
Pour in the yogurt, stir, add more flour and soda.
Stir the mixture well and add the specified amount of oil. Let the dough sit for about 30 minutes.
Using a ladle, distribute it on the surface of a hot frying pan and fry on both sides for about two minutes so that a pleasant blush forms.

Pancakes made with yogurt without eggs are lighter, but their taste is completely different. Although some people like this kind of baking.

With added yeast

Pancakes with yeast are certainly tasty, but they also take a lot of time, because the dough must be suitable.

Thin pancakes with holes made with yogurt

A cooking option that will appeal to those who love thin pancakes. They turn out very delicate, soft and melt in your mouth.

Custard pancakes with sour milk

The pancakes turn out soft, airy and do not stick to the pan at all. If this happens, then try to coat the surface before the first pancake, and then the process will literally go like clockwork.

Article on the topic: Georgian cabbage with beets - a traditional recipe

What to serve with sour milk pancakes?

Besides the fact that you can eat delicious and appetizing pancakes just like that, without any additives, there are also a wide variety of ways to serve them.

One of the most common is with filling. Most often, thin pancakes are used and other foods are wrapped in them. It can be anything, for example, mushrooms or eggs, red caviar, fish, cottage cheese, jam or minced meat.
There are also pancakes with “hot sauce”. This is when the filling is immediately baked into pancakes. She, again, can be absolutely anyone. You can immediately add, for example, green onions or grated cottage cheese, or minced meat and mushrooms to the dough.
This kind of yogurt-based baking is well suited for pancake pies with sweet or meat filling. There are also cakes in which each pancake is sandwiched with jam, minced meat or berry cream. They also prepare a kind of “tiramisu”.
An easier way is to simply dip pancakes in jam, condensed milk or sour cream. Everyone probably has these products; you don’t need to waste time preparing something special, but the result is no worse.

The main thing is that if you want to serve baked goods with something sweet, then put a little more sugar in the dough. And vice versa, if you have pancakes, for example, with fish or meat, then it is better to reduce the amount of sugar, otherwise you will end up with a dubious taste combination that not everyone will like.

Source: https://zdorov-today.ru/bliny-na-prostokvashe-klassicheskiy-recept/

Recipe 2. Lush

Fans of thick pancakes will certainly love the following recipe. These pancakes are prepared using yogurt and do not require yeast or dough, so they cook quite quickly. Below are the proportions of ingredients for six pancakes.

250 g (a little more than 1.5 cups) flour;
half a liter of curdled milk;
2 large eggs (if the eggs are small, you will need 3 of them);
4 tbsp. l. vegetable oil;
2 tbsp. l. Sahara;
half a teaspoon of soda;
a third of a teaspoon of salt.

Separate the yolks from the whites.
Grind the yolks with sugar, salt and 3 tbsp. l. oils
Beat the egg whites with a mixer or whisk.
Sift the flour and pour half a glass into the yolks.
Pour soda into the yogurt and stir.
Mix flour with yolks with half the amount of yogurt. Add the rest of the flour and add the remaining yogurt.
Add whipped whites to the dough.
The consistency of the dough should resemble thin sour cream and be very fluffy.
Pour the dough into a preheated and oiled frying pan and spread it evenly over the entire surface.
Fry for 3 minutes on one side, then flip the pancake and bake for another 1 minute.

Serve with sour cream, jam, yogurt.

How to cook thin pancakes with yogurt: a selection of recipes

The history of pancakes goes back to antiquity. But even to this day, pancakes are considered the best delicacy that can be prepared in a matter of minutes. Pancakes made with yogurt are incredibly tasty. The recipe for making them is simple, let's quickly learn all the culinary secrets.

Simple, fast and incredibly tasty!

If your cow's milk has turned sour, do not rush to dispose of this fermented milk product. You can prepare aromatic, tender and very tasty pancakes using sour milk. The step-by-step recipe with photos will become a real guide for novice housewives.

On a note! The main role in the process of preparing pancakes is played by a frying pan. Despite the wide selection of modern kitchen utensils with non-stick coatings, the palm still goes to cast iron frying pans.\

Compound:

4 tbsp. l. sugar sand;
eggs – 4 pcs.;
0.3 kg of sifted flour;
½ tsp. baking soda;
1 liter of curdled milk;
vanilla to taste;
fine-grained table salt – 1 tsp;
Refined sunflower oil – 3 tbsp. l.

Preparation:

Let's prepare all the necessary ingredients according to the list.
Break chicken eggs into a bowl and add granulated sugar.
Beat the sugar-egg mass with a mixer, whisk or blender until smooth.
Sift the flour and add to the bowl, add fine-grained table salt.
Stir all ingredients with a spatula. At this stage the dough becomes thick.
Without ceasing to stir the dough, gradually add yogurt.
If you knead the dough this way, lumps will not form.
If the dough is still thick, add a little boiled, but not hot, water.
The consistency of the pancake dough should be thicker than ordinary water, viscous and homogeneous.
We extinguish the baking soda with freshly squeezed lemon juice and add it to the dough last.
Mix everything again.
Add a little vanilla to taste. If you like to experiment, add some cinnamon powder or cardamom.
Heat the frying pan thoroughly until its surface becomes hot.
Using a ladle, pour a little dough and distribute it over the pan.
Fry the pancakes on both sides until golden.
Thin pancakes are best served with filling.

Openwork sweetness

There are many ways to prepare delicious pancakes with yogurt. The recipe for preparing thin pancakes can be mastered even by an inexperienced housewife. It is important to follow the sequence of actions and recipe proportions.

A sweet tooth's delight

Many housewives strive to bake delicate and thin pancakes with sour milk with holes. This recipe will help you prepare your favorite dessert. By the way, the so-called custard pancakes turn out to be very tasty.

Cooking pancakes without eggs

If for some reason you don’t eat chicken eggs, this is not a reason to deny yourself the pleasure of enjoying your favorite spring rolls. Pancakes made with yogurt without eggs turn out thin and no less tasty than those prepared according to the classic recipe.

Another recipe for your culinary collection

If you noticed, baking soda is added to the dough in almost all recipes. Some housewives try not to add this ingredient because they believe that it gives a specific taste to the finished dish. Delicious pancakes can be baked without adding baking powder.

Another recipe for your culinary collection

Compound:

600 g flour;
chicken eggs – 5-6 pcs.;
100 ml cream;
a little granulated sugar and fine-grained salt;
0.65 liters of yogurt;
2 tbsp. l. refined vegetable oil.

Preparation:

Break the eggs into a separate bowl.
Pour in salt, granulated sugar and beat these ingredients thoroughly.
The mass will turn out airy and fluffy.
Add vanilla to taste.
Then pour in the yogurt in a thin stream.
At this moment, do not stop stirring the dough.
Now add sifted high-grade flour and add refined oil.
Set the dough aside for about twenty minutes.
We bake pancakes in the usual way. They turn out airy, fluffy and incredibly tasty.

Pancakes with sour milk - 4 step-by-step recipes

A simple and at the same time very tasty and satisfying dish - pancakes with yogurt. There are many recipes for making such pancakes: with yeast, without adding eggs, with boiling water. But the unchanged components in the dough remain flour, sugar, sour milk (yogurt) and table salt.

Recipe 1. Thin pancakes with yogurt

According to this recipe, the pancakes are custard, thin, with holes, lacy, appetizing. You can prepare them from sour milk.

Ingredients:

2 eggs;
1 liter of sour milk (homemade curdled milk);
6 tbsp. l. granulated sugar;
2 tsp. baking soda;
2 tsp. salt;
1 glass of boiling water;
3 and a half cups flour;
6 tbsp. l. vegetable oil.

How to cook (step by step, with photos):

Dilute soda in a liter of curdled milk and let stand for 5 minutes.
Add salt and sugar.
Beat the eggs and pour into the curdled milk.
Add sifted flour in small portions. The mass should be thick.
Pour boiling water into the dough.
Add vegetable oil.
Pour the dough into a hot frying pan, pre-greased with oil. Spread it over the entire surface, rotating the pan to form thin pancakes.
When holes appear, the edges are fried, and the pancake itself darkens slightly (becomes creamy), turn it over and bake it on the other side.
Place the prepared pancakes in a stack on a plate, brushing with butter.

Advice! Grease the finished pancakes with butter to prevent them from drying out around the edges.

Recipe 2. Lush

Ingredients:

250 g (a little more than 1.5 cups) flour;
half a liter of curdled milk;
2 large eggs (if the eggs are small, you will need 3 of them);
4 tbsp. l. vegetable oil;
2 tbsp. l. Sahara;
half a teaspoon of soda;
a third of a teaspoon of salt.

How to cook (step by step, with photos):

Separate the yolks from the whites.
Grind the yolks with sugar, salt and 3 tbsp. l. oils
Beat the egg whites with a mixer or whisk.
Sift the flour and pour half a glass into the yolks.
Pour soda into the yogurt and stir.
Mix flour with yolks with half the amount of yogurt. Add the rest of the flour and add the remaining yogurt.
Add whipped whites to the dough.
The consistency of the dough should resemble thin sour cream and be very fluffy.
Pour the dough into a preheated and oiled frying pan and spread it evenly over the entire surface.
Fry for 3 minutes on one side, then flip the pancake and bake for another 1 minute.

Serve with sour cream, jam, yogurt.

Recipe 3. Without eggs

Pancakes can be delicious even without eggs. Butter and baking powder will give the dough the necessary fluffiness and airiness.

Ingredients:

100 g butter;
half a teaspoon of soda;
150 g (1 cup) flour;
half a liter of curdled milk;
1 tsp. baking powder.

How to cook (step by step, with photos):

Melt the butter in a water bath and cool - it should be at room temperature.
Combine softened butter with flour and baking powder, add salt.
While stirring, pour in the warm yogurt. The dough should have the consistency of thin sour cream.
Pour the dough onto a preheated frying pan greased with oil or margarine and spread it evenly over the surface.
Bake the pancake for 1.5 minutes on one side and the same on the other.

Advice! Baking powder can be replaced with regular soda; there is no need to extinguish it first; yogurt will handle this.

Serve with honey, sour cream, condensed milk, and jam.

Recipe 4. With yeast

Yeast pancakes can be thick, fluffy or thin, delicate, fresh and sweet. Pancakes made with yogurt turn out to be more delicate in taste and airy, unlike those mixed with milk or water.

Ingredients:

15 g yeast;
2 tbsp. l. sugar (the amount can be increased or decreased depending on personal preference);
1 liter of sour milk or curdled milk;
a pinch of salt;
3 cups flour;
2 eggs;
3 tbsp. l. vegetable oil (add to the dough);
vegetable oil for baking.

How to cook (step by step, with photos):

Mash the yeast with sugar until you obtain a liquid paste of uniform consistency.
Pour half a liter of warm yogurt (sour milk) into the yeast. Mix thoroughly until smooth.
Sift 2 tbsp. l. flour (with a large heap) and pour into the mixture of curdled milk with yeast and sugar. Stir well - there should be no lumps.
Cover the dough with a lid and place it next to a radiator or in a saucepan with warm water for about 40 minutes.
The dough is ready when large bubbles appear on it.
Stir the dough and pour in the remaining half of the yogurt. Beat the mixture with a whisk. Curdled milk or sour milk must be warm. If you pour in cold yogurt, the yeast will stop working.
Beat the eggs, they should also be warm, so they need to be taken out of the refrigerator in advance.
Add beaten eggs and butter to the dough. You can use anything, creamy or vegetable, but it should be warm, at room temperature.
Pour the sifted flour into the dough while stirring.
The dough should be viscous, but not too thick or liquid.
Cover the dough with a lid and place in a warm place for 2 hours. During this time, the mass will rise, become covered with bubbles, and its volume will increase several times.
Bake pancakes in a preheated and greased frying pan, first on one side, then on the other.

Advice! If the dough turns out thick, the pancakes will be thick, with large holes, and fluffy. You can make thin pancakes by adding warm boiled milk. Pour it into the dough in a thin stream, stirring at the same time until the desired consistency is obtained.

Serve yeast pancakes with jam, milk, condensed milk, sour cream. You can make the filling from cottage cheese, minced meat, mushrooms or chopped eggs with mayonnaise and boiled rice.

Useful tips

Following the recommendations for preparing dough and baking will allow you to prepare incredibly tasty pancakes with sour milk:

Yogurt is superior to kefir in milk fat content; it contains more acids. These two circumstances significantly change the taste of the dish - excess acid allows you to extinguish more soda, which increases the airiness of the dough. The fat content gives the cooked pancakes their “ripeness.” This cannot be achieved when baking pancakes with kefir, even if you add butter to the dough.
The type of flour used to prepare the dough is not particularly important. It is important to sift it before kneading - this will ensure oxygen saturation and fluffiness of the mass.
It is necessary to add salt and sugar to the dough, no matter what the filling is.

Source: https://womenburg.ru/recepty/1286-bliny-na-prostokvashe.html

Pancakes without eggs with (milk, kefir, water, whey)

After 3 minutes, when the top of the pancake stops shining and the bottom is well browned, turn it over and bake for another two minutes. Sow the flour into a deep bowl or wide saucepan and mix it with quicklime soda and starch. Pour sugar into the yogurt, add salt and stir well until the crystals are completely dissolved.

Then pour the curdled milk into the bowl with the flour and stir. There should be no lumps of flour in a properly prepared dough, so pour in the yogurt in small portions. Mix well each time, breaking up any lumps with a whisk.

When you have added all the fermented milk product, add refined oil to the dough and beat well again. In a preheated frying pan, greased with vegetable oil for the first pancake, bake not very thick pancakes that can be easily rolled.

Pour boiling water over dry poppy seeds and leave for half an hour. Then drain the water and place the poppy seeds on a sieve. When it dries well, add 2 full tablespoons of refined sugar and grind in a meat grinder twice.

Preparing custard pancakes with kefir without eggs:

You can pound it well in a mortar. Grind the cottage cheese with a meat grinder or grind it through a sieve.

Pancakes are good for the table at any time, especially when it’s Maslenitsa. I want to please my loved ones and, of course, myself with original recipes and new tastes.

Add a tablespoon of sugar, cinnamon and mix thoroughly. Cut half of the baked pancakes in half. Fry whole pancakes with curd filling.

Cover half of the cut ones with a thin layer of poppy seeds and roll them into a tube, and wrap the cherries in the remaining cut ones. Combine buckwheat flour with wheat flour. Add sugar, soda, 0.5 tsp. When you achieve a homogeneous consistency, bake thin pancakes from the dough. After each pancake, grease the pan well with half an onion dipped in vegetable oil. Cut off the remaining arteries from the hearts, remove the film and, cutting in half, rinse with a strong stream of cold water.

Fill with water, add lightly salt and boil. Grind the chilled chicken hearts in a meat grinder and fry until cooked with the addition of vegetable oil. Combine the fried filling ingredients, season with pepper, add salt when testing, and stir well.

Crumble the pressed yeast into a cup.

Add a spoonful of sugar and knead until you get a liquid paste. Mix vigorously, but slowly, with a spoon and put in a warm place for forty minutes. Stir the risen dough with a spoon, add it to the remaining warm yogurt and whisk gently with a whisk. Beat, combining the dough with yogurt into a homogeneous mass.

Add intensively beaten eggs and vegetable oil. Gradually add flour, immediately stirring each portion well. The dough will turn out to be non-liquid and at the same time thin. Cover it with a towel and leave to rise for an hour.

If the dough still turns out to be too thick, add boiled warm milk to it. Pour in a little at a time and constantly stir the dough to make it easier to regulate its thickness.

You don't want thick pancakes, so pour a small amount of batter and control its thickness. Steam the prunes well in hot water in advance.

Ingredients

Dry and use a thin, narrow knife with a sharp blade to cut into small pieces into strips. Grate the apple with a coarse grater and lightly simmer it in a dry frying pan under the lid.

Add powdered sugar mixed with cinnamon, chopped prunes and mix everything well. Pour in the yogurt, flour and beat everything again with a whisk or mixer. Don't be surprised by the name. Pancakes will traditionally be fried in a frying pan. There are only small nuances in the cooking method, which we will talk about now. The set of ingredients is almost the same as in the previous recipe.

But let's say what we need: The last component is optional if you do not want to coat the finished pancakes with butter. We start by combining kefir with sugar, salt and soda. Then gradually add flour and mix the mixture until it becomes homogeneous. The main thing in this recipe is that the flour does not form lumps.

Continuing to stir the mixture with a whisk, pour in the entire volume of boiling water. Immediately pour in the vegetable oil and then mix the mixture. The pancake batter should be homogeneous, smooth and with bubbles. These pancakes are fried in a well-heated and lightly oiled frying pan.

Pour the batter in small portions, spread it over the surface of the pan and wait until the pancake is fried on one side. When the surface of the pancake facing you is no longer wet and the edges of the pancake are browned, you can turn it over.

As the pancake fries, holes form on its surface. So, pancakes prepared according to this recipe will have larger holes than if you cooked them with milk. Their color will be more brown, not golden. And the taste is more delicate and light. Choose this recipe and make your loved ones happy. It cannot be said that this recipe is very different from those that have already been described. But still there are differences in it. Its main advantage, perhaps, is that for cooking we will use not only wheat flour, but also rye flour.

This component will give the dish a certain note and make the taste somewhat unusual and special. In addition, it is safe to say that such pancakes will be more useful. Or at least less harmful. Whole rye flour contains more fiber and minerals. And although its calorie content is not much less than that of wheat flour, the benefits of rye flour are undeniable. The vitamins and minerals it contains are especially necessary for the nervous system. So, by preparing such pancakes, you can get not only pleasure from the taste, but also benefits.

You just need to know when to eat this delicacy in moderation. In a large bowl, combine kefir with sugar, salt, baking powder and mix. You can use baking powder, but I think baking soda works better for pancakes.

It is soda, combining with kefir, that gives the necessary reaction, and the dough becomes more enriched with oxygen. It is the bubbles in the dough that allow holes to form when frying pancakes. The pancakes turn out thin, their surface becomes delicate. This gives not only beauty, but also a special taste to the pancake. So, add soda, sugar, salt to kefir and mix everything.

After this, pour vegetable oil into the dough and mix the mass again. Sift the flour, combine wheat and rye in one bowl. Thank you for quick answer! Unfortunately, the pancakes were not a success, the dough is sticky. Frying pan with ceramic coating from Kukmara. I really want to try pancakes, but it looks like today there will be pancakes. Julia, I understood the reason! It's okay, I overdid it on the sugar. Thanks for the wonderful site! Good afternoon. I prepared pancakes according to your recipe, however, I did not use kefir, but a mixture of expired milk: milk, kefir and sour cream.

It turned out very tasty, but they turned out completely different from yours. No holes at all, but very tasty, beautiful, really, really! Here's the proof: Thank you! Good afternoon, Lisa! Did the dough itself bubble? Are you sure you put soda in?

Recipe for thin pancakes with yogurt

Yes, I definitely did. Dear Yulia, thank you very much for the recipe!!! I've never made pancakes without eggs. And I started looking on the Internet for kefir pancakes without eggs, and immediately came across your site.

I started baking and the pancakes were a success right away!!!!!!!!

Pancakes made with yogurt are tastier than those prepared with kefir. At the same time, in order to bake exactly thin pancakes, the dough must be brewed with boiling water.

Moreover, in an ordinary cast-iron frying pan I will come to you more often from now on. Thank you!!!!! Cheers, Olesya! I'm very glad that your pancakes turned out great!

Of course, come back often. Thank you for the recipe, the pancakes turned out delicious! From the beginning, like everyone else, they stuck to the pan and tore. And I realized I just need to keep it on the fire longer so that it bakes well... and everything works out. Thanks for the pancake recipe! I have been baking according to this recipe for a long time, but my dough is not brewed with water, but with milk brought to a boil.

Good afternoon, Galina! Thanks, I'll try! And I make pancakes with milk.

Delicious pancakes - 7 recipes with yogurt

Pancakes with curdled milk are an old Russian dish, analogues of which can be found in other cuisines of the world. Pancakes are quite a filling dish, but if you are watching your figure, then take a sour drink with the lowest percentage of fat content and knead the dough without yolks, use only whites. Low-fat cottage cheese, berries, fruits or vegetables are suitable for filling.

Pancakes with yogurt and yeast

If your milk accidentally turns sour, don’t rush to throw it away, because this is an excellent basis for preparing delicious and fluffy pancakes.

Ingredients:

a glass of curdled milk;
580 g flour;
580 ml water (boiled);
25 g fresh yeast;
25 ml sunflower oil;
two tbsp. spoons of granulated sugar;
salt to taste.

Cooking method:

Heat the water slightly, stir the yeast and sweetener in it.
Afterwards, pour in the sour drink, add flour in portions and add salt to taste. Stir the dough so that not a single lump remains in it.
Leave the pancake base warm. If foam forms on the surface of the mass, then the dough has risen.
Pour in the oil, mix everything again and bake pancakes in a greased frying pan.

Thick and fluffy pancakes with yogurt

The following recipe will allow you to bake delicious and satisfying pancakes using yogurt without soda, and in order for them to compete with biscuit products, you need to add more eggs to the dough. This is the only way to make the pancakes rich and airy.

Recipe with yeast

Yeast pancakes with yogurt can be baked thick or thin, lacy or baked, sweet or bland, they can be made with any filling or simply stuffed.

Cooking without eggs

You can bake pancakes with sour milk without adding eggs. The baked goods turn out just as tasty, and the products themselves are baked with large holes.

Recipe with boiling water

To get thin, delicious pancakes, just add water to the recipe, not just warm, but boiling water.

Delicious pancakes with homemade yogurt

The recipe for pancakes based on yogurt has been known for many years. These pancakes stand out for their taste, tenderness and airiness. They are ideal for stuffing; you can make a sweet cottage cheese or hearty meat filling.