A simple recipe for pancakes with curdled milk with meat step by step with photos

Thin pancakes with holes made with yogurt, recipe with step-by-step photos

Curdled milk pancakes prepared in this simple way turn out thin and delicate. They literally melt in your mouth and go harmoniously with any filling, both sweet and salty. If you want to stuff your baked goods with minced meat or vegetables, you can reduce or completely remove sugar from the recipe. In this case, the dough will be neutral and will not overpower the flavors of the meat or potato filling.

Required ingredients:

flour – ½ kg
curdled milk – 2 tbsp
vegetable oil – 3 tbsp
eggs – 2 pcs
salt -1/2 tsp
soda – ½ tsp
granulated sugar – 3 tbsp

Step-by-step instruction

Recipe 9: Delicious fluffy pancakes with kefir and milk

The pancakes come out fluffy and delicious. The process and recipe differs from the recipe for thin pancakes made with kefir and milk. This portion will make 6 pancakes with a diameter of 16 centimeters.

Kefir - 1 tbsp.
Refined sunflower oil – 50 ml
Milk - 1 tbsp.
Wheat flour - 1 tbsp.
Sugar - 3 tbsp. l.
Soda - 0.5 tsp.
Salt - 0.5 tsp.
Chicken eggs - 1 pc.

To prepare thick pancakes with kefir, we need kefir, milk, egg, sunflower oil, salt, sugar, soda, flour.

Heat kefir to 35-36 ºC. Add half the amount of soda. Stir. Add the rest of the soda. Stir well.

Add a room temperature egg.

Stir in sifted flour, salt, sugar.

Bring the milk to a boil and pour it into the dough, stirring well.

Heat the frying pan. Add a small amount of sunflower oil. Pour ⅙ of the dough into the frying pan and fry until golden brown, first under the lid, and turning it over to the other side - without the lid.

Thick kefir pancakes are ready!

How to make pancakes with yogurt with boiling water, recipe with photo

To make the pancakes slightly crispy at the edges, you need to add water to the dough, but not ordinary warm water, but boiling water and mix all the ingredients very thoroughly.

Required ingredients:

curdled milk – 1 tbsp
eggs – 2 pcs
sugar – 2 tbsp
flour – 7 tbsp
boiling water – 125 ml
salt – 1/3 tsp
soda – 1/2 tsp
vegetable oil – 50 ml

Step-by-step instruction

Dissolve the soda in yogurt at room temperature and leave for 10-15 minutes. The mass should foam and increase slightly in volume.
Combine the eggs with sugar, add salt and beat with a whisk into a light foam. Pour in sunflower oil and beat again. Then pour into the yogurt and mix well.
Slowly add flour in small portions. Stir all ingredients so that there are no lumps or clots. The finished dough should have a fairly thick, dense consistency.
Pour boiling water into the flour mixture and stir vigorously.
Heat the pan, do not grease it with oil. Fry the pancakes on each side until a nice golden color and serve hot.

Option 4: Thin sour milk pancakes with holes

Simply indicating the type of flour on the package is not enough. One of the most important indicators, the amount of gluten, is not indicated on the packaging, and you will have to check it personally, from your own experience. Dough made from flour with a high content of this substance does not “float”, but if there is not enough gluten, you will have to add flour in excess.

Ingredients

500 milliliters of fatty yogurt;
three tablespoons of sunflower oil;
a pair of fresh eggs;
four grams of salt and sugar;
up to half a kilogram of premium flour.

How to cook

Warm up the yogurt, it is advisable to lower the container with sour milk into another filled with not too hot water. A temperature of about forty degrees is enough; you shouldn’t heat it up any more. After pouring into a bowl, salt the yogurt and add sugar, pour raw eggs into it and lightly beat with a mixer.

Add the sifted flour in parts, still stirring the mass with a mixer and monitoring its thickness. We will also add a soda solution to the dough, so at first we will make it a little thicker. Dissolve the soda in a glass of boiling water, without letting it cool, pour it into the dough and stir immediately. After waiting about fifteen minutes, stir in the oil.

Thin pancakes bake quickly, but under no circumstances should the heat be lowered. Instead, keep the temperature just right so that the pancakes brown quickly without allowing the oil to burn.

Cooking fluffy pancakes with yogurt, recipe with photo

To bake rich, rich and tall pancakes that can compete with sponge cake in softness, you will have to add eggs to the dough. But not one or two, but four whole pieces. Only they will give the dish airiness and make it tender and rich.

Required ingredients:

flour – 300 g
sugar – 2 tbsp
curdled milk – 250 ml
eggs – 4 pcs.
boiled water – 150 ml
salt – 1/3 tsp
animal fat – 20 g

Step-by-step instruction

Combine salt, sugar and flour in a deep container. Add eggs and fluff with a whisk. The mass should be homogeneous, thick and very smooth.
Pour in water and kefir at room temperature and mix very well. Add oil at the very end.
Cover the container with the dough with cling film and leave on the kitchen counter for 30-40 minutes.
Heat the frying pan over high heat. Grease generously with animal fat or lard. Pour a portion of the dough into the bottom and gently smooth it over the surface.
Brown the pancakes on each side, stack them, pour over honey or berry syrup and serve.

Recipe 7: Thick fluffy pancakes with kefir with photo

Wheat flour (300 g)
Kefir (1 tbsp.)
Chicken egg (3 pcs.)
Vegetable oil (2 tbsp.)
Baking soda (1 tsp)
Salt (pinch)

Pour a glass of kefir into a clean container and drive three chicken eggs into it.

There we put a teaspoon of soda, a pinch of salt and pour in about 30 ml of vegetable oil. Stir the ingredients until bubbles appear on the surface of the mixture. Then gradually add about 300 g of sifted flour into the mixture in small portions.

In fact, you may need a little more or less, since the amount directly depends on the thickness of kefir and the size of the eggs. Therefore, focus on the consistency: it should resemble yogurt.

And please note that we do not add granulated sugar to the dough at all to make the pancakes more versatile. This way they can be combined with both sweet sauce and salty filling.

Pour the dough into a hot dry frying pan and start baking pancakes. To make them thick, you need to pour more dough (of course, within reasonable limits). Notice that it starts to bubble instantly.

Place the finished thick pancakes in a heap on a plate, not forgetting to coat each with a piece of butter.

Fluffy pancakes with yogurt and yeast, recipe with photo

Pancakes made from yeast dough are considered a classic of the genre, however, they require a significant amount of time to prepare. First you have to make the dough, wait for it to rise and only then start baking. True, the finished dish turns out to be so tasty that it completely compensates for all the effort expended.

Required ingredients:

curdled milk – 400 ml
flour – 400 g
raw yeast – 50 g
granulated sugar – 4 tbsp
eggs – 4 pcs.
butter – 50 g
salt – ½ tsp

Step-by-step instruction

Dissolve yeast in yogurt. Add a tablespoon of sugar, flour and mix until smooth. Cover tightly with a lid and place in the refrigerator for 10-12 hours.
After the time has passed, add the remaining sugar, salt and eggs, stir all the ingredients and leave on the table for about 1 hour.
Gently stir the risen dough and pour in warm milk in a thin stream. The finished mass should have a fluid structure without lumps or clots.
Bake pancakes in a hot, greased frying pan for 50-70 seconds on each side.

Recipe 8: Fluffy pancakes with fresh yeast and kefir

kefir or yogurt - half a liter,
piece of yeast - 10 g.,
sugar - 1 full tablespoon,
a pinch of salt,
one glass of boiling water (you can do without it),
flour - 1.5 cups,
eggs - 3 pcs.,
vegetable oil - ¼ cup (50 ml.).

1. Whisk the eggs with a pinch of salt and sugar. In a mug with 50 ml. Dissolve yeast in warm water.

2. Pour warm kefir or yogurt into the egg mixture.

Bring to a homogeneous consistency and sift the flour into a bowl. Add flour little by little, stirring constantly. Knead the dough until it becomes thick sour cream or like pancakes.

3. Add the dissolved yeast into the bowl with the dough. Then pour in one glass of boiling water in a thin stream and stir continuously. Thanks to boiling water, our pancakes turn out custard and delicate.

4. It is better to knead the dough in a large bowl, because during the rise it will double in size. Cover the bowl with pancake batter with a light napkin or cover with a lid. Leave in a warm place for about one hour.

5. Then, when the dough is ripe, bubbles like this should appear on the surface. Pour in the plant. butter and mix. Now you can start frying the pancakes. To make the frying process faster, use two frying pans.

6. Bake yeast pancakes in a well-heated frying pan, on both sides. There is no need to grease the pan with oil, since the required amount of oil is in the dough. You can observe the holes appearing in the dough while it is in the pan.

We serve pancakes for tea with any jam or jam. Yeast pancakes are so soft, spongy, tasty and beautiful.

How to make pancakes with sour milk without eggs, recipe with photo

Even without eggs, you can bake delicious and soft pancakes using sour milk. To do this, you will need a minimum of ingredients, and butter and baking powder will add airiness to the dough.

Required ingredients:

butter - 100 g
salt – ½ tsp
flour – 150 g
curdled milk – ½ l
baking powder – 1 tsp

Step-by-step instruction

Melt the butter in a water bath and cool to room temperature. Add flour, salt, baking powder and mix well.
Pour in slightly warmed milk in a thin stream, while continuously stirring the dough.
Heat a frying pan over high heat, grease the bottom with margarine and bake the pancakes for 1.5 minutes on each side.
Serve with sour cream, condensed milk, jam or honey.

Option 3: Thin pancakes with sour milk without eggs

Very cute and tasty pancakes with an openwork pattern can be baked without an indispensable ingredient - chicken eggs. The pancakes won’t turn out to be lean; butter is added to the dough, but the recipe is good if you don’t have eggs.

Ingredients

a slice of butter, butter - 100 grams;
a glass of flour;
salt, fine;
curdled milk - 500 milliliters;
soda - half a spoon;
spoon of powder ripper.

Step by step recipe

Cut the butter into thin slices into an enamel bowl and place it in another, larger one. Pour boiling water from the kettle into a large bowl and place on a burner set to low heat. After melting the butter, set it aside from the stove and let it cool.

Add baking powder and a little salt to the flour, sift and mix with the cooled butter. The curdled milk should be warm; you can heat it up in the same improvised water bath. Add it little by little, constantly kneading the dough. It's better to use a whisk for this.

Having made the dough similar in density to thick sour cream, set it aside and heat the frying pan. After moistening it (not too much) with oil, pour the first portion of the dough and, turning, let it disperse throughout the entire pan. Fry the pancakes for about a minute and a half per side, keep an eye on them and do not let the oil burn.

How to quickly make pancakes with yogurt: video recipe

The video explains in great detail how to quickly make pancakes with yogurt. Yeast is not included in the composition, and neither vinegar nor lemon juice is used to extinguish the soda. The dough has a pleasant, delicate taste and a subtle, slightly creamy aroma.

Sometimes, after preparing some delicious dishes, housewives have a little milk left in their bins, which subsequently turns sour. Why pour the product down the sink if you can use it to make airy, fluffy and tender pancakes? Store-bought yogurt is a wonderful substitute for sour milk.

Option 2: Openwork thin pancakes with yogurt - a quick recipe with boiling water

The amount of flour is indicated in units of volume. Please note that this is wholemeal flour. The weight will be approximately 330 grams, but experienced chefs always take it with a reserve; depending on the properties of the flour, it is often necessary to adjust its amount as the dough is prepared.

Ingredients

three fresh eggs;
two tablespoons of pure oil;
a glass of boiling water;
sugar;
curdled milk, homemade - 500 milliliters;
soda - a third of a spoon;
salt;
flour - two full glasses.

How to quickly cook simple thin pancakes with yogurt

Pour the eggs into a bowl, add salt and a couple of tablespoons of sugar. Fluff with a fork, adding oil as you go. For convenience, take a mixer and, continuing to stir, pour in the yogurt.

If you haven't sifted the flour ahead of time, you can do it directly over the bowl. Add soda to the flour and immediately stir into the yogurt. You can add it in small handfuls, and if you have a convenient mug-shaped strainer with a button, things will go even faster.

When you mix all the flour into the dough, it will become quite thick, but we will still add boiling water to it. Please note that the water must be poured almost boiling, without cooling. Measure out a glass of boiling water and immediately stir it into the dough.

When baked, pancakes made with choux pastry are no different from any other. Fry them in a pan that is convenient for you, lightly greased with oil. Collect in one plate and cover with a thin napkin.

How to cook traditional pancakes with yogurt

Required ingredients:

200 grams of curdled milk;
2 cups premium flour;
sugar to taste (usually 4 tbsp);
0.5 tsp. salt;
0.5 tsp. soda;
5 tbsp. l. sunflower (olive) oil.

Mix egg and sugar, soda, vegetable oil and salt. Stir the mixture until the sugar is completely dissolved.
Pour half a cup of flour into the bowl and mix again. Add half a glass of yogurt, stir until smooth.
After stirring again, add the remaining flour and curdled milk, it all depends on how many pancakes you are counting on. As a result, the mixture should acquire the consistency of low-fat store-bought sour cream.
Leave the dough for half an hour, let it swell a little.
Pour the batter for the first pancake onto a preheated and greased frying pan. To do this, direct the mixture to the middle of the dish, and then rotate the pan in a circle until the dough spreads over the entire surface.
After frying the pancake on one side, carefully hook it by the edge, turn it over and fry the other side.
Place the pancake on a plate.

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.

“Custard” pancakes on yogurt with boiling water

Adding boiling water to curdled milk makes the dough flexible and unpretentious. These pancakes turn over easily and do not tear. Pancakes can be baked fluffy or, conversely, thin.

Required ingredients:

2 cups yogurt;
500 grams of premium flour;
2 eggs;
0.5 tsp. soda;
200-250 ml boiling water;
about 0.5 cups granulated sugar;
3 tbsp. l. vegetable oil;
salt and vanillin to taste.

Mix eggs and sugar in a bowl. Those with a sweet tooth will need a little more than half a glass of sugar. Lovers of meat filling should add a couple of pinches of salt (1 tsp). Mix the mixture thoroughly with a whisk or fork.
Pour out the yogurt, add flour, and add vanilla if desired.
After mixing, a dough is formed, which is stirred to a homogeneous thick consistency.
Carefully pour water brought to a boil into a glass with a spoon (so that the dishes do not crack), immediately add 0.5 tsp. soda Pour the resulting mass into the prepared dough, mix carefully. Many bubbles should form on the surface of the dough. Set the dough aside for 5 minutes.
Add vegetable oil.
Pour half a ladle into a hot and oiled frying pan and spread the mixture over the entire bottom. Of course, it is better to use a pancake maker. An alternative is a low frying pan with a thick non-stick coating.
When frying, the pancake should bake and the bubbles should burst. It takes up to 1 minute to cook the first side of the pancake. The second barrel cooks much faster.
Prepare all the pancakes and place them on a plate in a “tower” and let them sit untouched. This will make them softer.

Brewed with sour milk

Traditional custard pancakes are prepared with the addition of boiling water. They turn out to be very soft and plastic, with a characteristic pattern around the entire perimeter and more openwork than classic ones. Let's look at the recipe step by step.

Compound:

flour – 550 g;
egg – 5 pcs.;
curdled milk – 300 ml;
boiling water – 200 ml;
oil – 3 tbsp. l.;
salt, sugar;
soda – 0.5 tsp.

Cooking: 45 minutes.

Calories: 89 Kcal/100 g.

In a blender, beat sugar and chicken eggs. If the pancakes are intended for wrapping a savory filling, then a pinch of sugar is enough to get a beautiful color, and for dessert you can increase the dose to several spoons.

Add baking soda, salt to the egg mixture and add sifted flour. Pour in the yogurt, mix and finish preparing the dough by pouring boiling water, without stopping stirring. The mass will be homogeneous and quite thick. Let it stand for at least fifteen minutes, then pour in the oil and start frying the pancakes.

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Thin pancakes without eggs

The peculiarity of this recipe is that the pancakes come out with even larger holes, and the soda and salt are not noticeable at all.

Required ingredients:

400 ml yogurt;
1 cup sifted flour;
1 glass of boiled water;
5 tbsp. l. vegetable oil;
0.5 tsp. salt;
0.5 tsp. soda;
2 tbsp. l. Sahara.

Make pancake batter. To begin, mix the curdled milk with flour, salt and granulated sugar. Slowly add boiling water and soda and sunflower oil to the mixture. Don't forget to stir until smooth. Set the mixture aside for half an hour and let the dough rise.
Fry the pancakes in a frying pan as described in previous recipes.

Recipe 1: Fluffy pancakes with kefir with photo

- chicken eggs - 3 pcs.,
- kefir - 500 ml.,
- sugar - 3 tbsp. l.,
- salt - 0.5 tsp,
- baking soda - 0.5 tsp,
- sunflower oil - 1 tbsp. l.,
- wheat flour - 2.5 tbsp.

Add warm kefir to the mixer bowl, in which baking soda is mixed, chicken eggs with granulated sugar and salt. Mix everything with a mixer until smooth. Now add sunflower oil and mix again. We sift the wheat flour to saturate it with oxygen. Then, little by little, with continuous stirring, pour it into the dough. The finished dough should be like thick sour cream. Pour a portion of the dough into a hot greased frying pan (lightly grease it with a brush). Distribute it evenly over the surface of the pan and cover with a lid. As soon as the edges of the pancake begin to dry out, immediately turn it over to the other side using a spatula. Fry it for another half a minute and place it on a plate.

Pancakes with sour milk without soda

Required ingredients:

1 glass of curdled milk;
4 tbsp. l. granulated sugar;
2 eggs;
3 tbsp. l. sunflower or olive oil;
half a glass of flour;
vanillin optional.

Whisk the eggs and sugar with a whisk or fork until the latter is completely dissolved.
Pour in the yogurt, vanilla and stir. Add the sifted flour and beat again until the mixture is homogeneous.
Fry the dough in a frying pan following the above technology.

250 ml yogurt,
half a teaspoon of soda,
2 tablespoons sugar,
2 eggs,
2 tablespoons vegetable oil,
6 tablespoons flour,
half a glass of boiling water,
salt.

Preparation

Soda is added to the curdled milk, everything is thoroughly mixed and put aside for a while. The resulting mixture should increase greatly in volume and foam should appear on the surface.
Beat the eggs in a separate bowl, add salt and sugar. The egg mixture is mixed, vegetable oil is added to it.
The egg mixture is poured into a mixture of soda and yogurt, everything is whipped using a mixer. Carefully and gradually add flour to the mixture. Beat the mixture until it has a homogeneous consistency without lumps.
The dough for yogurt pancakes is initially made a little thicker than usual, and then diluted to the required consistency with hot water. The pancake batter should spread smoothly throughout the pan during cooking. Pancakes are baked until golden brown.
Ready pancakes are served with sour cream, jam or any other sweet.

When serving, wrap the filling in the pancakes. You can use fruits, mushrooms, vegetables, and boiled eggs as filling.

On a note

To significantly speed up the process of frying pancakes, you can use two frying pans at the same time.
To make the pancake dough without lumps, its liquid part is poured into the flour, and not vice versa.
Pancakes that are too hard can be greased with butter and covered with a lid - they should soften.
The frying pan for baking pancakes is greased with a small piece of lard pinned on a fork, or with half a potato soaked in oil.
A small amount of sparkling mineral water added to the dough will allow you to bake beautiful openwork pancakes.
Baked pancakes can be placed in bags and frozen. Next time you won’t have to bake them – just defrost them.

Delicious thin buttermilk pancakes (with holes) are an ideal weekend breakfast. I always make these pancakes on Saturday mornings and treat them to my loved ones. Pancakes made with yogurt turn out especially tender, thin and very tasty.

Where can I get yogurt? Everything is very simple. You can make it from plain cow's milk and sour cream. What I am doing. I take village milk. I warm it slightly to room temperature. I add a spoonful of sour cream to a glass of milk. I stir it and leave it warm from evening until morning. Here's your homemade yogurt. If you don’t have homemade one, fry pancakes using store-bought ones.

Well, let's go to the kitchen! We take the products from the list and start preparing the dough.

Beat chicken eggs in a bowl. They shouldn't be cold. Stir with a whisk.

Add bulk ingredients - salt and sugar. The soda will go a little later with the flour.

Add yogurt.

Mix everything well.

Add flour and baking soda. Pour flour in batches. First half and then the rest of the flour, controlling the consistency of the dough.

Pancake dough with yogurt will initially turn out thick. You need to add warm boiled water. Beat the dough well until it bubbles. This is necessary so that the pancakes are baked with holes. Add water by eye. The dough should pour well into the pan and spread well over it.

I bake pancakes in a well-heated small pancake pan. My friend is very old, but serves excellently. Surely you also have a favorite pan for pancakes in your house. Before each pancake, I grease the pan with oil using a silicone brush. The most important thing is to heat the pan well.

Fry the pancakes on both sides until golden brown.

The pancakes turn out very thin and holey. I stack them and sprinkle sugar on each one.

Thin yogurt pancakes (with holes) are ready! It’s impossible to resist such a delicious breakfast.

Ingredients involved in preparation:

curdled milk 3.2% – 2 cups;
egg – 2 pcs.;
granulated sugar - approximately 0.5 cups (the amount can be changed according to taste preferences);
flour (premium grade) – 2 cups;
soda – 0.5 tsp;
vegetable oil - about 2-3 tbsp. l.;
boiling water – 230-300 ml;
salt and vanillin - according to your own taste preferences.
sour cream (for serving pancakes)

Step-by-step cooking instructions:

In a deep bowl, mix the eggs and sugar. Sweet lovers will need a little more than half a glass. Lovers of pancakes stuffed with meat should add 1 teaspoon of salt additionally. Beat the resulting mixture with a whisk.
Add yogurt and add flour here; if desired, you can add vanilla.
Mix the entire resulting mass; the result should be a homogeneous thick dough.
We take a glass, into which we carefully pour water, brought to a boil, with a spoon (so as not to crack the glass). Pour half a teaspoon of soda into a glass of water. Pour the resulting liquid into the dough, the surface of which should instantly bubble. The dough should be ready within five minutes; it should just rest.
Add a little vegetable oil to the prepared material for pancakes.
Grease the frying pan with vegetable oil. Pour the prepared portion of dough onto it. Distribute it evenly over the pan. It is better to use a pancake maker, but you can also use an alternative, which is a frying pan with a thick-walled non-stick coating.
When frying, bubbles should appear on the surface of the pancakes, which will burst when baked. It will take about one minute to fry each side.

Place the prepared pancakes on a plate.

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

Traditional recipe for making Guryev pancakes

This recipe, which involves yogurt, was known to our grandmothers. Let's try to remember it and prepare delicate thin pancakes with yogurt. Fluffy (thick) pancakes can be obtained using baking powder.

Ingredients involved in preparation:

sugar (your own taste preferences) - 4 tbsp. l.;
curdled milk - 1 glass;
salt, soda, baking powder - half a spoon (teaspoon);
flour (sifted) - 2 cups;
sunflower seed oil - 5 tbsp. l.

Preparing pancakes (step by step):

Take a bowl with a deep bottom, mix the egg, granulated sugar, baking powder, soda, butter and salt. Now stir all the dry ingredients.
Slowly add the flour and pour in the yogurt. Stir the whole mass until smooth.
Gradually add all remaining ingredients. Stir the dough until it is homogeneous. The dough should resemble store-bought sour cream.
Leave the dough for half an hour to let it sit.
We put the frying pan on the fire and wait for it to heat up. Lubricate it with oil.
Fry the pancake for a minute on each side.

Thin pancakes on yogurt with lemon zest

The basis of these pancakes is yogurt. But if it is not found in the refrigerator, this is not a reason for despair; this product can be replaced with whey, low-fat sour cream or milk.

For cooking you will need:

fresh yogurt – 600-700 milligrams;
flour, pre-sifted – 400-500 grams;
medium-sized eggs - 2-3 pieces;
fine sugar – 30-50 grams;
refined sunflower oil for pancake dough – 20-30 milligrams;
lemon zest - approximately 1-2 teaspoons;
baking soda - a quarter of a teaspoon.

How to cook:

Beat the eggs with a mixer or whisk, gradually adding sugar until they lighten in color and increase in volume.
Pour all the sour milk into the egg mixture and beat again with a mixer at low speed.
Add sifted flour, baking soda and lemon zest to the liquid ingredients. Lastly, add vegetable oil.
Heat a frying pan (do not add oil, it is in the dough), pour out small portions of the dough to make thin pancakes. Fry them for a few minutes on both sides, making sure they don't burn.

Thanks to the lemon zest, these pancakes have an exquisite, subtle citrus flavor. They go especially well with lemon or orange sauce.

Thick fluffy pancakes with yogurt

Pancakes according to this simple recipe turn out incredibly fluffy, soft and juicy. They are great for breakfast, especially if served with honey or fresh berries.

For cooking you will need:

fresh yogurt – 300-400 milligrams;
medium-sized eggs - 2 pieces;
pre-sifted flour – 500-550 grams;
fine sugar – 30-40 grams;
baking powder – 1 heaped teaspoon;
refined oil for pancake dough – 20-30 milligrams;
natural honey or fresh berries for serving.

How to cook:

Combine the sifted flour with sugar (those who like it sweeter can use more sugar) and baking powder.
Beat fresh yogurt with eggs and pour this mixture into the flour. Stir everything to avoid lumps.
Lastly, pour in the refined oil.
Pour pancake batter into a hot frying pan, baking thick, fluffy pancakes.

You need to serve hot pancakes to the table right away: cooled ones are not as tasty. In addition to honey and fruit, you can serve this dish with condensed milk or dark chocolate sauce.

Recipe 2: Yeast fluffy pancakes with kefir

Flour - 250g,
chicken egg - 2 pcs,
fresh yeast - 25 g,
kefir - 200-250ml,
butter - 50g,
sugar - 3 tbsp. spoons,
salt - on the tip of a knife

Combine in a bowl: sifted flour, crumbled yeast, eggs, melted butter and salt with sugar.

We pour in the kefir last (it is important to note that it must be at room temperature, not cold!)

Mix everything until smooth, you can use a whisk on a blender. The finished dough for thick pancakes using yeast is slightly viscous.

Let the dough rest and rise in a warm place for 15 minutes. Then mix again and start baking.

Fry the pancakes on both sides until golden brown in a dry cast-iron frying pan or non-stick frying pan. If there is none, and regular pancakes stick, grease the bottom with a small amount of oil.

Pancakes made with yeast and kefir turn out thick and fluffy, serve them hot immediately after cooking!

Recipe for pancakes with curdled milk without adding eggs

When preparing fluffy, fluffy pancakes, you can do without eggs. And to give them airiness, you can use ordinary mineral water.

To prepare you will need:

fresh yogurt – 500-600 milligrams;
highly carbonated mineral water – 100 milligrams;
flour, pre-sifted – 600-700 grams;
fine sugar – 50-60 grams;
a pinch of cinnamon and a few drops of vanilla essence;
refined vegetable oil for pancake dough.

How to cook:

Gradually pour sour milk into the flour combined with sugar, stirring with a whisk to avoid lumps.
Add mineral water, oil, cinnamon and vanilla essence to the mixture. Mix.
Preheat the pan. Do not grease it with oil, as it is already added to the dough.
Fry not very thin pancakes over medium heat for a couple of minutes on both sides

You can roll the pancakes into an envelope and serve with any sweet sauce, such as raspberry. Or you can prepare apple or cottage cheese filling for them, spread it on pancakes and wrap them in the form of rolls.

Option 6: Tomato thin pancakes with yogurt

The composition of the dough is somewhat unusual, but the pancakes turn out wonderful. They can be served not only with sauce, but also rolled into rolls and filled with filling. The filling of canned fish, chopped onions and grated processed cheese goes very well with these pancakes. Be sure to fry the rolls and serve hot.

Ingredients

tomato juice - one glass;
garlic;
sugar - a large spoon;
a pair of fresh eggs;
two glasses of flour;
oil, refined;
a handful of juicy greens;
a glass of yogurt and full-fat sour cream.

How to cook

After mixing the tomato with yogurt, add salt and add sugar to the mixture. Stirring thoroughly, add flour one handful at a time, all of it, without any residue. After slightly beating the eggs, pour them into a common bowl, add oil and mix again.

Prepare the sauce before baking the pancakes. After chopping the garlic, chop it further with a knife and add it to the sour cream. Finely chop the dill, add sour cream and pepper, mix in the greens in small parts, to your taste.

Lightly moisten the pan with oil before each pancake. This is easy to do with the help of a small clean rag folded in several layers. Dip it in oil and squeeze it out, wipe the hot frying pan with it and pour in portions of dough.

Apple with curdled milk

Consider a recipe for making tender, delicate pancakes that melt in your mouth.

Products needed for cooking:

curdled milk (kefir or sour milk) - 350-400 g;
flour – 150-200 g;
granulated sugar - to taste (about 2-4 tbsp.);
vinegar – 0.25 tsp;
eggs – 2-3 pcs.;
vanilla sugar – 1 tsp;
apple (the quantity can vary according to your own taste preferences) – approximately 1-2 pcs. (150-120 g);
vegetable oil (refined) – 2-2.5 tbsp. l.;
baking soda – 0.25-0.5 tsp.

Step-by-step cooking recipe:

Thoroughly mix granulated sugar, eggs and vanilla sugar until a homogeneous mass is obtained in a deep-bottomed bowl.
Add 200 grams of yogurt (sour milk or kefir) to the resulting mixture. Mix the resulting contents in a deep bowl until smooth.
We peel and seed the apple, which we then grate on the finest grater.
Add grated apple to the dough. Beat the resulting mass.
Add flour and remaining sour milk to the bowl. Mix with a fork. Next, add vinegar and soda. Beat everything with a mixer.
Finally, add vegetable oil and beat again with a mixer. When cooking, it is advisable to use a frying pan with a coating that prevents foods from burning; when cooking in a cast iron frying pan, they may burn.
Pour a small portion of the prepared dough (100 ml) into a heated frying pan. We try to distribute it evenly over the surface of the pan. Fry the pancakes until there is no batter at the top. The duration of frying one side of the pancake should not exceed two minutes.
Fry all subsequent pancakes in the same way.

To cook pancakes faster, it is advisable to use two frying pans.

Recipe 3. Without eggs

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

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.

Filled with apples and cream cheese

Pancakes are a wonderful addition to aromatic tea or coffee, and if they are filled with a delicate filling of cream cheese and applesauce, then this is an amazing and satisfying breakfast. The whole family will be happy to enjoy this light dish.

Products involved in making pancakes:

chicken eggs – 2 pcs.;
sour milk – 150 g;
wheat flour – 50-70 g;
vegetable oil (optional) – 0.5 tbsp. l.;

Filling:

apples – 2 pcs.;
curd cream cheese (cream cheese) – 200-250 g;
granulated sugar – 2-3 tbsp. l.

Detailed description of the preparation process:

At the initial stage, several eggs, sugar, and sour milk are involved in preparing the dough. We beat them and achieve homogeneity of this liquid.
Add vegetable oil and flour to the liquid, and then use a mixer to mix.
Baking pancakes must be done in a frying pan with a non-stick coating. Bake each pancake on one side and the other for two minutes each.
Let's move on to preparing the filling. First of all, thoroughly wash the apples and remove peels and seeds. Three of them on a grater. Add cream cheese to them and beat the mixture with a mixer. The filling is ready!
Fill each pancake with 2-3 tbsp of filling. spoons. Place the pancakes on a plate. The spring rolls are ready!

Quick-ripening pancakes with Prostokvashino milk

Main ingredients for ten servings:

chicken egg – 2 pcs.;
milk “Prostokvashino” with a fat content of 2.5% - 2 cups;
vegetable oil – 1 cup;
flour – 1 cup;
granulated sugar - 2 tbsp. l. (the quantity can be changed as desired);
soda – 1 tsp;
apple cider vinegar – 1 tsp.

The process of preparing pancakes (step by step):

Grease the frying pan with vegetable oil using a silicone brush. We prepare all the ingredients.
Using a mixer, mix the eggs with sugar until the bulk product dissolves.
Add milk to the mixture and mix until smooth.
Add wheat flour and mix the dough-like mass.
We extinguish soda with apple cider vinegar. There is no need to dilute vinegar. Pour the liquid mass into the dough and mix everything thoroughly.
Pour the prepared batter into the previously heated frying pan and distribute it over the entire surface. Fry the pancake on both sides (the process should not take more than 3 minutes).
The resulting pancakes should have holes.

Option 1: Thin pancakes with yogurt - a simple classic recipe

Having planned a pancake table and choosing a classic recipe for it, prepare yogurt ahead of time. Milk is not suitable for use if the packaging indicates an expiration date of more than ten days. Such products are preserved using technologies that leave nothing of the original product except the name. Milk that has undergone only gentle pasteurization will sour freely on its own within a few hours, simply left at normal kitchen temperatures.

Ingredients

liter of homemade yogurt;
two spoons of fine salt and soda;
a glass of boiling water;
two raw eggs;
six spoons of sugar;
a quarter glass of oil;
four glasses of flour.

Step-by-step recipe for delicate thin pancakes with yogurt

Pour the curdled milk into a bowl and whisk, add and stir the soda, set aside for five minutes. Separately, beat the eggs until foam begins to form. Pour sugar into the yogurt, pour in the eggs and salt the mixture.

After sifting the flour, add it into the liquid part in small portions, stirring immediately. When about half a cup of flour remains, stop and evaluate the thickness of the dough. If the flour is of high quality and contains a significant amount of gluten, most likely you won’t need to add more.

Pour boiling water into the dough, stir, add butter. You can fry pancakes in any cooking fat; vegetable oil, lard, or even a slice of lard on a fork will do. When assembling in a stack, grease the pancakes with butter; it is also convenient to prick it on a fork or pour melted butter over it from a spoon.

First, heat the frying pan quite high, rub it with fat (oil), pour in an incomplete ladle of dough and, quickly shaking the pan, let it spread in a layer over the entire surface. Turn the pancake over after the edges turn amber; it’s easy to do this with a fork, but if you don’t have experience, use a thin flat spatula.

Pancakes with yogurt (video)

It's no secret that in the old Russian kitchen, housewives prepared pancakes in honor of the end of the cold weather - for Maslenitsa. Back then, pancakes were the main dish, so they were thick and dense. The thing is that they were prepared with full-fat milk and sour cream with the addition of buckwheat flour. Today it is not customary to boast about the thickness of pancakes, because lacy and light pancakes with a holey structure are in “fashion”; their recipes were outlined above. On average, it takes 1.5-2 hours to prepare pancakes, and they are eaten at a much higher speed, so you can experiment with the filling to make them more satisfying.