How to cook fluffy pancakes with kefir so that they don’t settle

For pancakes, you should prepare the dough correctly, because then they will turn out fluffy and tasty
Cooking time: 20 minutes;
Servings: 6;
Kcal: 193;
Protein / Fat / Carbohydrates: 5 g / 4.9 g / 32.6 g.

Oladushki is an old Russian dish known all over the world. It is ideal for breakfast and comes in different variations. The taste and fluffiness of the pancakes directly depends on the quality of the dough kneading. It is this process that most housewives who are dissatisfied with their baked goods fail to cope with. The batter for pancakes should be thicker than for jellied pie, but thinner than for donuts. It can be sweet, salty or even fresh - it all depends on your taste preferences. Today we will tell you about the technology for preparing several of the most popular options.

Dough for pancakes made from fermented milk products

Using kefir and sour milk you can knead especially tasty and tender dough. Its consistency and texture differ from classic yeast dough, but this does not affect the height of the pancakes. You can make it in a fairly short period of time, however, if you decided to make a pancake yesterday, but were only able to cook it today, then it will be even fluffier.

Pancakes, the dough for which is prepared with fermented milk products, are especially tasty and tender.

You can add a variety of flavors and fillings to the pancake dough, for example, vanillin with pieces of pear and chocolate.

The recipe we are going to look at today is quite simple. It will help novice cooks understand how to properly knead the dough for regular pancakes.

How to mix fermented milk dough for pancakes:

Heat kefir or sour milk to 40 degrees and add salt and baking powder to it.
Grind eggs at room temperature with sugar.
Mix the egg mass with the fermented milk liquid.
In small portions, gradually add flour to the kefir-egg mixture. You need to mix the ingredients until they turn into a smooth and homogeneous mass.
At this stage, you can include any additives in the test. If you want to make pancakes with meat filling, then you need to add half as much sugar.

This dough does not need to be placed in a warm place for a long time for it to rise. Thanks to the baking powder, which causes the pancakes to rise during frying, you can start cooking immediately after combining all the ingredients.

Frying a batch of pancakes takes an average of 3 minutes. On average, one side takes 2 - 2.5 minutes, and the other only 30 seconds.

Fluffy pancakes made with kefir without soda.

Lushness can be achieved without soda. Just replace it with baking powder.

pancakes without soda

Ingredients:

Kefir 0.5 l;
Flour - 2.5 cups;
Egg - 1 piece;
Sugar - 1-2 tbsp;
Salt - 0.5 tsp;
Baking powder - 1 tsp;
Vegetable oil.

Step 1.

Eggs and kefir should be at room temperature. Pour kefir into a deep bowl. Add sugar and salt there. Mix a little.

Step 2.

Now add the egg and baking powder. Mix everything thoroughly.

beat in the eggs and add baking powder.

Step 3.

Sift the flour, add in portions and stir constantly so that there are no lumps.

Step 4.

What should the pancake dough be like?

Before you start inventing your own recipes, you need to answer the question for yourself - “What should the dough for pancakes be?” - because the ease of preparation and the quality of the final result depend on it. The batter will make thin pancakes rather than fluffy and airy pancakes, and if it is too thick, you will only be able to bake something similar to flatbreads, which is why it is so important to follow the consistency and cooking technology.

The most classic liquid ingredients from which you can make dough for pancakes are kefir, water or milk. In the first case, the dish will turn out tender with a slight sour taste; in water it will also be very tasty, but more dietary, and milk pancakes combine the properties of these two options.

In addition to the above liquids, you can use ayran, sour cream, katyk or even sparkling water.

To make the dough rise, baking powder, yeast or soda are added to it. Soda goes well with fermented milk products, and yeast with water and milk. Baking powder can be used either alone or in combination with soda or yeast; it begins to manifest its properties exclusively under the influence of high temperature.

The finished dough, no matter what method of preparation you choose, should not be mixed under any circumstances. To fry pancakes, simply carefully scoop it out with a tablespoon, trying not to damage the formed air bubbles.

If you don't have time to knead the dough by hand, you can entrust this task to a bread machine. Often, the set of such equipment already includes a recipe with step-by-step instructions for kneading the dough for pancakes.

Is it possible to store yeast dough in the refrigerator and how to do it

Preparing yeast dough is a rather labor-intensive and somewhat creative process, which has a certain technology and features. Every housewife has her own recipes and baking secrets, but not many know whether yeast dough can be stored in the refrigerator and how to do it.

You can store both fresh and rich yeast dough. The shelf life depends on its composition, storage temperature and compliance with a number of other conditions. Let's talk about this in more detail.

How long can yeast dough be stored in the refrigerator? No more than 48 hours, and it is better to prepare it within 24 hours after kneading or freeze immediately.

How to make pancake dough from water and yeast

This version of the test can be considered lean. It turns out to be the cheapest, but no less tasty. Due to the yeast, the pancakes rise very much and become like small donuts.

This simple dish is often served in kindergartens and canteens, so if you want to remember your childhood, you will like this yeast recipe. Make pancakes in a warm and quiet place, as drafts or loud noises may cause the dough to fall off.

How to prepare yeast dough for pancakes:

Add sugar and dry yeast to the water. The required amount of yeast per kilogram of dough is usually indicated on the packaging.
Add the flour, sifted and mixed with salt, into the yeast water in small portions. In this case, the dough must be kneaded especially thoroughly to break up all the lumps and saturate the mass with oxygen.
Place the dough in a warm place, after covering it with a kitchen towel.
When the dough has approximately doubled in volume, it can be divided into portions and fried in a frying pan or baked in the oven.

If you want to make a batch of fresh pancakes for breakfast, you can make the dough the night before and put it in the refrigerator. In the morning, it is enough to keep it warm for 20 minutes, after which it can be used for its intended purpose.

Delicious dough recipe

To ensure that your pancakes always turn out rosy and porous, make the dough according to the proposed method. During the frying process, they will brown well on both sides and move away from the hot surface without difficulty. Chicken eggs used to prepare the dough must be fresh.

400-450 ml milk (low fat content);
3 chicken eggs;
300 g of premium wheat flour;
50 ml sunflower oil;
3 tbsp. granulated sugar;
½ tsp. table salt.

Beat the eggs with a fork or using a mixer until foamy. Pour in milk (one glass) while stirring constantly, then add granulated sugar and salt to the resulting mass. Stir the contents of the cup until smooth.

First sift the flour and add it into the liquid in small portions, continuing to stir with a whisk. There should be no lumps, so break them up immediately. When you have added all the flour, pour in the remaining milk and sunflower oil. Mix the resulting mass again until the consistency is even. The dough should turn out liquid, then it will be convenient to pour it into the frying pan.

If you put the pancake dough in the refrigerator, do not delay storing it and try to use it in the coming days. If you know and use other methods, please share your experience!

If you do not plan to bake pancakes in the near future, then freeze the dough in the freezer. This method is suitable for a mass without yeast, baking powder or soda, made with water, milk or kefir. At a temperature of -20-22 degrees, the mixture retains its taste for 2 to 4 months. Pour the dough into a dry plastic bottle, but not all the way to the top, since the liquid expands slightly when frozen. When you are ready to make pancakes, take out the bottle and wait until its contents melt. The water may separate after defrosting, so mix the ingredients well with a mixer or by hand with a whisk. The taste of the defrosted dough may seem a little bland; in extreme cases, add flour to it and bake pancakes.

Recipe for pancake dough with milk without yeast

Do you want to make yeast-free pancakes with fresh milk? Why not? This option is also quite possible. However, you will have to acidify the milk with something or quench the soda. This can be a solution of citric acid in water, vinegar or lemon juice.

You can make pancakes with milk without yeast, but they will need to be replaced with lemon juice

It is prepared using the same technology as kefir dough, but you need to artificially acidify the milk. For half a liter of milk, you only need a teaspoon of lemon juice or vinegar. The acid-quenched soda is poured into the prepared dough. After which the mass is infused for 20 minutes.

Pancakes prepared in this way are not so fluffy, but still very tender and tasty. You can let this test sit for a couple of days.

Results

The dough for pancakes and pancakes can be stored in the refrigerator for 1-7 days, depending on the composition. Baking from the prepared mixture will be fun and will take a little time. It is advisable to consume the fresh product on the first day. If you need to store it for a long time, freeze it. The freezer allows the dish to remain fresh for several months.

Sources:

Video: Pancakes with meat for future use (storage) / recipe from the chef / Ilya Lazerson / Celibacy lunch

Video: How to freeze baked goods: pancakes, pizza, pies, filled pancakes, pies

Do you like pancakes? Before, it wasn’t that I didn’t like them, I was indifferent. If I had a choice, I definitely wouldn’t take the pancakes. I didn’t even know how to cook them until today. Yes, well into my twenties, but I didn’t know how to bake pancakes.

How to store yeast dough in the freezer

Since yeast dough cannot be kept in the refrigerator for a long time, the only way to preserve it for a long time is to freeze it. The dough can be stored in the freezer at a temperature of −15...−18 ℃ for 2-3 months .

It is better to freeze freshly kneaded dough, and not one that has been in the refrigerator for a whole day or day: in the latter case, there is a high risk that the dough will not rise after defrosting.

Before freezing, the dough is thoroughly kneaded, divided into small pieces and sprinkled with flour or greased with vegetable oil. Then the dough is placed in a tight bag and rolled out as desired - the flat shape facilitates quick defrosting. The bags are tied and sent to the freezer.

For storage, you can use airtight plastic containers or several layers of cling film (you do not need to grease the dough before wrapping it in film). Puff pastry is wrapped in film and rolled into rolls to prevent it from drying out during storage.

Tip: If you often freeze dough and have several bags accumulated in the freezer, put paper labels on them with information about the date the dough was kneaded, the recipe and the stage of preparation at which it was frozen.

In order for the dough to retain all its properties and rise well, it should be defrosted correctly. To do this, transfer the dough to the refrigerator and defrost for 2-3 hours. Then take it out, knead it, put it in a bowl, cover it with a towel and leave it warm until raised (away from drafts and direct sunlight).