Pancakes with fermented baked milk

Pancakes with fermented baked milk - a recipe for pancakes for Maslenitsa and more! They are thin and delicate, with holes, very tasty, and they are much more tender than those cooked with milk.

Thanks to the use of fermented baked milk, pancakes acquire a sweetish-creamy taste, they are very soft and tender, airy, and smell delicious of baked milk. Baking soda and boiling water make them porous (with holes). Ryazhenka pancakes are thin and elastic; you can wrap fillings in them or simply pour syrup, jam or condensed milk on top.

Preparation

Combine egg, sugar and salt in a bowl. Whisk until smooth. If you wish, you can add more sugar, then the pancakes will turn out sweeter (so they will have a neutral taste).

Add fermented baked milk at room temperature (you can warm it up slightly), and then soda. Stir.

Add the sifted flour and break up any lumps while stirring. At this stage you will have a thick dough.

Then pour boiling water from the kettle in a thin stream and stir the pancake dough all the time - regulate the amount of boiling water yourself, add it slowly and stir the dough thoroughly until it reaches the desired consistency (it should drain from the whisk). Finally, add vegetable oil and mix again. Leave it at room temperature for 10 minutes to cool.

Heat the frying pan very high - this way the pancakes will turn out holey and lacy. Grease with a small amount of oil (even though we added it to the dough, you will still have to grease the pan, since the dough is very delicate). Pour a portion of the dough into the pan and distribute it, turning it in the air so that it spreads along the bottom.

As soon as it is browned, turn the pancake over to the other side, helping yourself with a spatula.

To keep fermented baked pancakes warm longer, place them in a stack and cover with a lid on top. If desired, you can brush with melted butter.

Porous pancakes are best dipped in jam, condensed milk, honey, and topped with chocolate sauce or cane molasses (molasses). You can wrap the filling inside, for example, sweet curd mass or apples with cinnamon.

Ryazhenka is a very tasty cream-colored fermented milk product, this color is explained by its preparation. Prepared from baked milk. The fat content of the product is 2.5% or higher. Contains a lot of useful substances and vitamins. The product is easily absorbed by our body and contains large amounts of calcium and phosphorus. It also normalizes the functioning of the gastrointestinal tract and contains beneficial bacteria.

Of course, the product is useful when eaten fresh. But if you have some left in the refrigerator, I suggest making pancakes.

Modern housewives use everything to make pancakes: kefir, milk, mineral water, fermented baked milk, sour cream. The recipes are different, you can make thin ones, or thick and fluffy ones.

With fermented baked milk, pancakes turn out special, with a pleasant taste, soft and tender. By combining this product with other ingredients, flavors are revealed in new ways.

Content:

Contents of the article: 1. Classic recipe for pancakes with fermented baked milk 2. Thin pancakes with fermented baked milk with holes: recipe with boiling water 3. Pancakes with fermented baked milk with cocoa (chocolate) 4. Custard pancakes with fermented baked milk with boiling water 5. How to cook thick and fluffy pancakes with fermented baked milk 6. Cooking pancakes with fermented baked milk without eggs 7. Very tasty thin pancakes with fermented baked milk 8. How to make pancakes with fermented baked milk and milk 9. Recipe for yeast pancakes with fermented baked milk 10. Thick pancakes with fermented baked milk with raw potatoes 11. Thin pancakes with fermented baked milk video 12. Fluffy pancakes with fermented baked milk video

They are great for serving with jam, condensed milk, honey, or for stuffing. You can choose the fillings to suit your taste. An ideal dish for a full breakfast, satisfying and high in calories.

You don’t always have fermented baked milk in the refrigerator, but if you suddenly have some lying around, take it out quickly and bake pancakes. Pamper your family on Maslenitsa, they will be grateful to you.

Cooking process

First of all, to prepare pancakes on fermented baked milk with holes, you need to beat the eggs with sugar and salt until smooth, this can be done with a fork, but with a whisk it will be faster and better.

Advice! All products must be at room temperature!

Then you need to pour in the fermented baked milk and stir the mixture until smooth.
Gradually add flour in small parts and mix thoroughly with a whisk so that no lumps of flour form in the dough. It is better to sift the flour into the dough, thereby saturating it with oxygen and making the dough more airy.
Add soda and stir.
Lastly, you need to add two tablespoons of vegetable oil and mix the whole mass thoroughly.
A frying pan for frying pancakes must be very thinly greased with vegetable oil and set to heat over medium heat.
Gently pour a small amount of dough into the pan and spread it in a circular motion over the entire surface.
When the bottom side of the pancake begins to turn golden, you will need to turn it over to the other side and wait about a minute.
Fry all the other pancakes in the same way.

Pancakes can be served with any drink - tea, coffee, compote or milk. They can be filled with meat or mushroom fillings, and for sweet additions you can use fresh fruits and berries, jams, whipped cream or chocolate spread.

Thin pancakes on fermented baked milk with holes: recipe with boiling water

Openwork and lace delicacies will not leave anyone indifferent, especially with sweets. Complete with berries, sweet sauces, chocolate and jam.

Products:

400 ml. ryazhenka
2 eggs
1 spoon of sugar
0.5 teaspoon soda
a pinch of salt
1 cup flour (200 grams)
2 tbsp. spoons of vegetable oil

Preparation:

Beat the eggs into a deep container, add sugar, salt, and beat with a whisk.

Heat the fermented baked milk and add to the rest of the ingredients.

Add baking soda, the dough will begin to bubble, this is a normal process.

Beat everything well with a mixer or whisk.

Add sifted flour in portions; do not make the dough too thick, it should be of medium consistency.

Whisk so that there are no lumps, add vegetable oil.

Let the dough stand on the table for 10 minutes.

Bake in a preheated frying pan until golden brown on both sides.

Thin ryazhenka pancakes with holes: successful recipes

Home » Pancakes » Thin fermented baked milk pancakes with holes: the most delicious and simple recipes 466 Views 0
Do you often cook pancakes with fermented baked milk ?
To be honest, I somehow forgot about them, although I used to cook them often. Recently I was leafing through my culinary collection and I came across several recipes that I had once written down. Of course, I decided to try them all and share my experience with you. Article navigation

Simple pancakes with fermented baked milk

This is one of the easiest pancake recipes. Why did I like him? The amount of ingredients in it is very well chosen, so the pancakes turn out gorgeous.

Plus, there is no hassle with them. There is no need to set the dough, wait several hours for it to rise, and the most popular products are used, which are sure to be found in every refrigerator.

But there is one rule, without which even such simple pancakes may not turn out.

As soon as the dough is ready, it must be allowed to “rest.” If this condition is not met, the result is unlikely to please you. But, if you follow all the preparation steps exactly, you will be able to thoroughly enjoy delicious, tender, thin pancakes.

You will need:

200 gr. flour;
2 glasses of fermented baked milk;
1 tbsp. l. Sahara;
1 tsp. soda;
1/2 tsp, salt;
3 eggs;
4 tbsp. l. vegetable oil.

Sift the flour well and combine with sugar, soda and salt. Mix all this well.

Beat the eggs with a whisk until the yolk and white become a homogeneous mass. I usually beat until the mixture turns white and a uniform pale cream color. Add fermented baked milk and oil. If the fermented baked milk was in the refrigerator, then it must be warmed to room temperature.

Mix thoroughly until the dough becomes homogeneous. Then gradually begin to add the flour mixture.

The test must be allowed to sit. Leave it for twenty minutes in a warm place. This is a must. During this time, the soda will “play out” with kefir and the gluten will swell.

Pour a little dough into a well-heated and oiled frying pan and fry on both sides for about a minute. If you plan to wrap the filling in pancakes, then I advise you not to fry them too much. If you serve them “empty,” you can brown them more.

Pancakes with boiling water

This recipe is different in that it uses boiling water. Makes excellent custard pancakes. They are very thin, soft, do not tear and taste just amazing! Plus, they are great for any filling. I usually make these pancakes with cape, mushrooms or cottage cheese. They also make a very tasty pancake cake.

500 ml fermented baked milk;
2 cups of flour;
3 eggs;
a packet of baking powder;
5 tbsp. l. Sahara;
a pinch of salt;
a glass of boiling water.

Thoroughly grind the eggs, sugar and salt until white. If you are preparing unsweetened pancakes, then add 2-3 tablespoons of sugar or not at all. Next we add fermented baked milk.

Now gradually add the previously sifted flour and mix well. The dough should be free of lumps and grains.

Add boiling water and stir. Add baking powder, stir and let the dough sit for about 20 minutes. If the room is warm, then you can simply leave it on the table, and if it is cool, then the bowl should be placed in a warm place.

Some housewives grease the pan only before the first pancake, others before each one. I do this. I grease the pan with a piece of lard only once before the first pancake, and then fry without greasing.

Look how beautiful it turns out. I can’t even believe that the preparation requires the most ordinary and simple products.

Thin pancakes with holes

Another very successful and tasty recipe. Here part of the flour is replaced with starch. Due to this, the pancakes turn out to be especially tender, airy and all in a hole. They can even be served on a festive table for guests. And with the filling they will generally fly away first.

2 glasses of fermented baked milk;
150 gr. flour;
150 gr. starch;
0.5 tsp. soda;
3 eggs;
2 tbsp. l. powdered sugar;
½ tsp. salt.

Beat the eggs, sugar and salt thoroughly with a whisk or mixer. Pour in the fermented baked milk and mix well.

Combine sifted flour with starch and soda. To stir thoroughly. Add flour into the egg mixture in small portions, stirring thoroughly after each time.

The dough should be completely lump-free, shiny and smooth, with a consistency reminiscent of liquid sour cream. If it seems thick to you, add a little water.

Heat the frying pan thoroughly and grease it with vegetable oil.

Thin pancakes with fermented baked milk

With fermented baked milk you can make both thick and thin pancakes. I like thin ones better because you don’t have to fuss with them for a long time. Yeast takes much more time, so most often I cook pancakes according to this recipe:

1.5 cups fermented baked milk;
2 cups of flour;
80 gr. vegetable oil;
2 eggs;
100 gr. Sahara;
100 ml water;
vanillin;
a packet of baking powder;
0.5 tsp. salt.

They really turn out thin, tender, very soft and incredibly tasty. They will be especially good if you take fatty fermented baked milk. Then the pancakes will taste milky and creamy. I always try to take 3.2-4%.

Beat sugar, vanillin, eggs, salt and baking powder until fluffy.

Add fermented baked milk, vegetable oil and water. Mix everything well so that the baking powder reacts.

Add the flour sifted through a sieve little by little, mixing thoroughly after each time. The consistency of the dough should be liquid.

Heat the frying pan well and grease it with oil. Do not pour too much dough. For me this is about half a ladle. If you want the pancakes to be thicker, you can pour more.

Fry the pancake on each side for about 1-2 minutes. Do not fry too much, as the pancakes will turn out dry.

I really like this recipe. Look how delicious they look even if you just put them on a dish and put honey and jam in the center. I hope that you also liked my simple recipes and that with their help you will deliciously feed your family or guests.

Dear housewives, do you bake such pancakes? Share your opinion in the comments.

And, if you liked the selection of my recipes, then don’t take the trouble to share the link on social networks! I will be very grateful to you!

Sincerely, Valentina Kolesnikova
The following materials were used in preparing the recipes:

https://www.youtube.com/watch?v=RX5gddFEmC0
https://www.youtube.com/watch?v=lW0QxwTlwTA
https://www.youtube.com/watch?v=T3KsTbafljw

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Pancakes with fermented baked milk with cocoa (chocolate)

Have you ever tried a cocoa pancake recipe? It's so tasty, unusual, chocolatey. The result is thin pancakes that both children and adults like. The aroma of chocolate and taste will appeal to lovers of sweets.

Products:

1 glass of fermented baked milk
1 glass of milk
1/2 cup boiling water
3 tbsp. spoons of vegetable oil
2 tbsp. spoons of cocoa
2 tbsp. spoons of sugar
1/3 teaspoon salt
2 teaspoons baking powder
2 eggs
1.5 - 2 cups flour

Preparation:

Pour cocoa into a bowl, pour in vegetable oil, add boiling water, and mix.

Pour in milk, fermented baked milk, add sugar, salt, beat in eggs.

Add the sifted flour, beat again, and leave on the table for 10 minutes.

Fry for 1 minute on each side, turn over with a spatula.

Thin and delicious pancakes with milk. 7 detailed recipes

What is the main difference between pancakes made with fermented baked milk and other pancakes? This is the subtle aroma of baked milk, thanks to which pancakes with fermented baked milk can easily be classified as a festive dessert. But in addition to the sweet filling, which harmonizes perfectly with the amazing milky aroma, fermented baked milk pancakes also go well with salty fillings. This option is possible by adding additional vegetable components to the dough, for example, baked beets. Next you will find a selection of the most interesting and delicious recipes for pancakes with fermented baked milk.

Thin pancakes with fermented baked milk with sweet cottage cheese - step-by-step recipe with photos

Very tender and porous pancakes with a hole are obtained according to the following recipe. They are simply perfect with sweet cottage cheese and sour cream. Pancakes made with fermented baked milk using this recipe and with condensed milk will be delicious.

Required ingredients:

Ryazhenka - 400 ml.
eggs - 2 pcs.
flour - 8-10 tbsp. l.
olive oil - 3 tbsp. l.
sugar - 3 tbsp. l.
soda - 0.5 tsp.
cottage cheese - 250 gr.
sour cream or yogurt - 100 ml.
sugar for filling - 3-4 tbsp. l.

Step-by-step instruction

Using a regular fork or whisk, beat the eggs with sugar until light foam appears. Pour about half the amount of fermented baked milk into this mixture. Mix and add sifted flour in portions. The dough will be thick, like pancakes.
We dilute the soda in the remaining fermented baked milk and pour the liquid into the dough in a thin stream. Mix with a mixer or whisk until smooth. When the dough becomes smooth, add olive oil and again achieve uniformity without oily spots and lumps.
The finished dough will be thick and dense. But don’t let this scare you - during the baking process the pancakes will turn out thin and tender.
Fry pancakes in a dry frying pan. Don't worry, the amount of oil in the dough will prevent the pancakes from sticking to the surface of the pan. We wrap the finished pancakes with cottage cheese filling: mix the cottage cheese with sugar and sour cream and beat in a blender until smooth.

Custard pancakes on fermented baked milk with boiling water - step-by-step recipe

As a rule, custard pancakes are prepared with milk or kefir. But they turn out incredibly tasty and elastic even on fermented baked milk. But the main advantage of this recipe is that such pancakes can be prepared not only with fresh, but also with sour fermented baked milk.

Required ingredients:

Ryazhenka - 250 ml.
flour -150 gr.
boiling water - 150 ml.
eggs - 2 pcs.
sugar - 2 tbsp. l.
vegetable oil - 50 ml.
salt

Step-by-step instruction

Beat the fermented baked milk with eggs with a mixer at medium speed until light foam appears.
Add sugar, a pinch of salt and start adding flour. The flour can be wheat, or you can use rye or oatmeal - it will also turn out very tasty.
When all the flour is in the dough, carefully pour in boiling water. Without ceasing to stir, add the oil and leave the homogeneous dough aside for literally 15 minutes.
We bake pancakes without oil in a pancake maker or frying pan with a non-stick coating.
Serve custard pancakes on fermented baked milk with sour cream.

On a note! Pancakes made with fermented baked milk can be used as a base for pancake cake. Their delicate consistency and pleasant aroma will go perfectly with sour cream and condensed milk.

Pancakes with fermented baked milk without eggs - step-by-step recipe

You can prepare delicious pancakes with fermented baked milk without adding eggs. The secret of their elasticity lies in a large amount of butter, which must be added to the dough.

Required ingredients:

flour - 400 gr.
Ryazhenka - 900 ml.
sugar - 3 tbsp. l.
butter - 60 gr.
vegetable oil - 2 tbsp. l.
soda - 1/2 tsp.

Step-by-step instruction

In a deep bowl, mix flour, sugar, salt and soda.
Add half of the fermented baked milk to the dry mixture and stir until smooth.
Add vegetable oil and mix again. The dough will resemble thick sour cream.
Heat the remaining fermented baked milk a little in the microwave and carefully add it to the dough, remembering to stir during the process.
Melt the butter in a frying pan and pour into the dough. On a note! Melt the butter in the frying pan in which you are going to bake the pancakes. The remaining oil will prevent the pancakes from sticking to the surface.
Fry the pancakes over medium heat until golden brown. Serve pancakes with sour cream.

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Custard pancakes on fermented baked milk with boiling water

The combination of fermented milk product and boiling water makes the delicacies tender and very tasty. Such pancakes turn out thin, they can be stuffed with any filling, or served with tea with berries, fruits, condensed milk, and sour cream.

Such delicacies are a wonderful addition to breakfast and are loved by everyone, both children and adults.

Products:

500 grams of fermented baked milk
3 eggs
250 ml. boiling water
2 spoons of sugar
a pinch of salt
8-9 tbsp. spoons of flour
3 tablespoons vegetable oil
0.5 teaspoon soda

In a bowl, mix eggs, sugar and salt.

Sift flour with soda and mix.

We use fermented baked milk at room temperature, pour it into the eggs, add soda and flour.

Beat with a mixer to avoid lumps. The dough will be thick.

Add boiling water in a thin stream and mix vigorously.

Pour in vegetable oil and let stand on the table for 10 minutes.

Fry in a heated frying pan on both sides.

How to cook thick and fluffy pancakes with fermented baked milk

Fluffy pancakes are loved by everyone, young and old. They are eaten from the table immediately after preparation. They are fluffy and somewhat reminiscent of pancakes. It is impossible to tear yourself away from such deliciousness. They turn out rosy and beautiful.

Products:

500 grams of fermented baked milk
2 eggs
1 teaspoon baking powder
a pinch of salt
1 cup flour (250 grams)
3 tablespoons vegetable oil

Separate the yolks from the whites, grind the yolks with sugar, beat the whites into a foam with salt.

Pour warm fermented baked milk into a bowl, add the yolks with sugar, add flour and baking powder.

Beat the mixture with a mixer or whisk.

Pour in vegetable oil.

Fry in vegetable oil on both sides.

The dough turns out thick, distribute it in the center of the pan.

Step-by-step recipe with photos

How wonderful these pancakes with fermented baked milk are! They are very tender, fluffy and fragrant! For me, these pancakes are just perfect: firstly, they are completely easy to prepare, secondly they turn out incredibly beautiful with cute holes all over the surface, and thirdly, they are perfectly smooth. The pancakes turn over perfectly. What am I telling you! Let's cook!

To prepare pancakes with fermented baked milk, we need fermented baked milk, powdered sugar, eggs, sunflower oil, soda, flour and a pinch of salt.

Break the eggs into a bowl, add a pinch of salt and powdered sugar. Beat with a whisk.

Pour in half the fermented baked milk and add soda. Stir well.

Sift the flour into a bowl, stir the mixture with a spoon until smooth.

Pour in the remaining fermented baked milk and then the sunflower oil. Mix the dough and leave for 15-20 minutes.

Heat a frying pan and grease the bottom with sunflower oil before baking the first pancake. Pour about half a ladle of batter into the center and tilt the pan to distribute the batter evenly. Bake the pancake until its entire surface is covered with pores.

Turn the pancake over and fry on the other side.

Place the pancakes in a stack on a plate. Serve with jam, preserves, condensed milk.

Pancakes are traditionally one of the most popular dishes in Russian cuisine. Depending on your taste preferences, you can choose any base for pancakes.

Modern housewives have many ingredients at hand: fresh or sour milk, plain or mineral water, kefir, yogurt. Very tasty and aromatic pancakes are made from fermented baked milk - with a pleasant sour taste.

Ryazhenka is a fermented milk product that is obtained by processing baked cow's milk. It is much more tender than regular milk, and its protein is much better absorbed than milk. Ready-made pancakes made with fermented baked milk are thin, with holes (porous), and, surprisingly, fluffier than those made with milk. You can experiment endlessly with these recipes, getting pancakes so tasty and fluffy that everyone will be delighted with your cooking!

Cooking pancakes with fermented baked milk without eggs

Want to try something new? This recipe involves adding mineral water to the dough. Made without the addition of eggs, a great option for those who are allergic to eggs or maybe don't eat eggs.

Products:

500 grams of fermented baked milk
1 glass of mineral water
250 grams of flour
3 tbsp. spoons of vegetable oil
1-2 spoons of sugar
0.5 teaspoon soda
a pinch of salt

Preparation:

Beat eggs with sugar, add salt and fermented baked milk.

Add flour, which needs to be sifted with baking powder.

Recipe and ingredients for pancakes with boiling water

Boiling water in the recipe for thin pancakes with fermented baked milk makes the dish very tender and airy. These pancakes can be filled with soft filling: jam, soft jam, sour cream. Dough products will hold their shape well and will not tear, even if they are filled with tasty contents.

Ingredients for making ryazhenka pancakes with holes:

2 eggs;
35-40 g vegetable oil;
one third teaspoon of soda;
1 glass of boiling water;
1 tablespoon granulated sugar;
1 glass of fermented baked milk 3.2-4%;
1 cup wheat flour.

Delicious thin pancakes with fermented baked milk

The pancake recipe is interesting because we add cream to the dough, you can take 10% or 15%. The combination of fermented baked milk and fresh cream makes the dish incredibly tender and tasty; they turn out thin as a hole.

Products:

1 glass of fermented baked milk
1 cup cream
1-2 eggs
1 spoon of sugar
3 tablespoons vegetable oil
150-200 grams of flour
a pinch of salt
0.5 teaspoon soda

Preparation:

Heat the fermented baked milk, add soda and stir.

Mix eggs, sugar, salt.

Pour these products into fermented baked milk, add cream.

Beat with a whisk or mixer, add flour in portions.

Add vegetable oil.

Fry in a preheated frying pan on both sides for 1-2 minutes on each side.

Video recipe for making pancakes with fermented baked milk

Watch the video on how to properly knead the dough and fry excellent pancakes with fermented baked milk and egg filling.

What to eat with ryazhenka pancakes

I prefer to eat pancakes with fermented baked milk with mayonnaise, full-fat sour cream or other suitable sauce. However, my family is increasingly choosing store-bought sauces: adjika, chili or satsebeli. Below I would like to offer you a few more options for using pancakes as a side dish or main dish.

When serving lunch, give up the bread that we usually serve with soups or borscht. Better serve freshly made pancakes instead - they are lower in calories and much more tasty.
Season your pancakes with Caesar, chili, or Tabasco sauce. Soy sauce also goes great with them.
Come up with an original filling for the products: it can be anything from sour plums and apples to minced meat.
Pancakes are great for making sandwiches: just make them thicker and use them as bread. Thin pancakes also make excellent cakes and shawarma.
Cut the cooled pancakes into long, thin strips for amazingly delicious homemade noodles.

After making delicious ryazhenka pancakes, you will definitely want to improve your skills in preparing the most famous dish of Russian cuisine. Try to prepare the most tender ones, which are ideal for those who try to use not only the usual wheat flour when cooking.

Besides, don’t pass by – my whole family simply adores these delicious products. In addition, I can’t help but recommend very interesting and rather unusual to our housewives, famous primarily for the fact that it is impossible to distract any family member from them.

Finally, I would advise you to bake incredibly popular ones, after trying which you will forget about all the other new pancake options for a long time. There is no need to worry about the reliability of the recipes offered, since I myself use them all the time.

Good luck with your experiments in the kitchen and always have a good mood! Please write me a few lines about the above recipe - in case I made some inaccuracy. I also very much welcome constructive criticism and your advice on methods of kneading dough and baking pancakes with fermented baked milk. Bon appetit everyone!

How to make pancakes with fermented baked milk and milk

In this recipe I suggest using milk; the recipe above used cream. They turn out soft and elastic, with a milky taste, they just melt in your mouth!

Products:

300 grams of fermented baked milk
300 grams of milk
2 eggs
1-2 spoons of sugar
200 grams of flour
3 tablespoons vegetable oil
a pinch of salt

Preparation:

In a bowl, beat eggs, sugar and salt.

Pour in the fermented baked milk, add flour in portions, and beat.

Heat the milk, but do not boil.

Add flour to the dough and mix.

Then pour in the milk and whisk everything vigorously.

Add vegetable oil and fry in a heated frying pan on both sides.

Thin cream pancakes with holes: 5 recipes

Openwork thin pancakes with boiling water

fermented baked milk – 240 ml;
selected egg – 1 pc.;
granulated sugar – 30 g;
premium flour – 160 g;
a pinch of baking soda;
boiling water – 100 ml;
a pinch of table rock salt;
sunflower or olive oil – 20 ml.

Beat the eggs together with granulated sugar and salt. Then pour in half of the fermented baked milk and flour. Stir, add the remaining half of the fermented baked milk and stir again.
Add soda to a glass of boiling water, stir and pour into the dough. Beat a little, then add vegetable oil and start frying.
Spread the dough in a thin layer over the surface of the pan and let it brown on both sides. Transfer the finished pancake with holes to a plate very carefully.

Recipe for yeast pancakes with fermented baked milk

Do you love yeast baked goods? The result is a delicious porous dough that will not leave anyone indifferent, especially tasty with honey or jam. We will use dry yeast in the recipe.

Products:

500 grams of fermented baked milk
1 teaspoon yeast
1 egg
2 spoons warm water
2 spoons of sugar
a pinch of salt
250 grams of flour
2-3 tablespoons of vegetable oil

Preparation:

Pour the yeast into a bowl, add warm water, add a spoonful of sugar, stir. Leave for 5 minutes.

Pour kefir into a bowl, beat in the egg, add salt and the remaining sugar, mix.

Pour the yeast into the dough, during this time it will dissolve and a “foam” will form on the surface.

Add flour, beat with a whisk.

Leave the dough for 30 minutes in a warm place and then fry the pancakes.

Pancakes with fermented baked milk

If there is an open box of fermented baked milk in the refrigerator, but no one wants to drink it, it doesn’t matter! After all, using a fermented milk product you can prepare delicious fermented baked milk pancakes with holes. In order to bake thin pancakes, you do not need to have deep knowledge of cooking or have any exotic products on hand. The most ordinary ingredients will instantly turn into wonderful sheets.

Pancakes with fermented baked milk

You can serve them with cream, condensed milk, jam or chocolate spread. And with any ready-made dessert cream, they will go great! With caviar or cream cheese, these pancakes will have an unusual piquant taste. You and your household will definitely like them. Especially for readers of the Recipe Notebook, we will tell and show how:

step by step photo recipe for delicious pancakes

Ingredients:

wheat flour - 1 tbsp.;
fermented baked milk - 300 ml;
chicken eggs - 2 pcs.;
granulated sugar - 3 tbsp. l.;
vegetable oil - 1 tbsp. l.;
baking soda - 0.5 tsp;
salt - 1 pinch.

Cooking process:

In a deep bowl, combine chicken eggs and granulated sugar. Add a pinch of salt there.

Whisk the egg mixture until smooth.

Warm the fermented baked milk a little. The dough turns out better with warm liquid. Add baking soda to the mixture. The dough immediately begins to bubble.

Add a handful of flour and stir it well with a whisk.

In the same way, add the remaining flour to the pancake dough with fermented baked milk.

Add vegetable oil. Mix the whole mixture well again. Let the base stand for at least 15 minutes, then the gluten will swell and the pancakes will not tear.

Coat a frying pan thinly with vegetable oil and heat over medium heat. Pour a small amount of dough into the bottom, distribute it over the entire surface, while tilting the pan in different directions.

When the pancake is fried, it should be turned over. Brown the opposite side in the same way. This will take much less time, literally seconds.

Serve with melted butter. It brings out the flavor of pancakes better. Other additions are up to your own taste.

Pancakes with fermented baked milk recipe with photos from Marina especially for the Notebook website.

zapisnayaknigka.ru

Thick pancakes on fermented baked milk with raw potatoes

This recipe is interesting because it contains grated raw potatoes, we chop it finely, three, or in a blender.

Potatoes add an extraordinary taste; the results are nourishing, soft, and fluffy. Very tasty.

Products:

0.5 liters of fermented baked milk
0.5 tsp salt
1 teaspoon of baking soda (not too much)
One small potato
200 grams of flour
Vegetable oil (for frying pancakes)

Preparation:

Pour warm fermented baked milk into a bowl, add baking soda, stir. Add salt.

Three potatoes, you need it to be a homogeneous mass.

Add sifted flour. Stir until the dough is thick, somewhat reminiscent of pancake dough.

Pour 1 tablespoon of vegetable oil into a frying pan, spread, distribute, and fry on both sides over medium heat.

Before each pancake, grease the pan with oil.

How to properly prepare food

When boiling vegetables, be sure to place them in already boiled water. With rapid heating, various vitamins are preserved much better.

Follow the “borscht principle”: add vegetables to boiled water so that they all cook at the same time. This means follow a certain sequence. Initially, vegetables, such as beets, are placed in the saucepan, since they take a long time to cook. Then peppers, potatoes, tomatoes, since such products need a short time to become ready.

Vitamins and microelements are not easily destroyed in vegetable products that are cooked on the grill or in a special steam container. Frying in oil should not be practiced - it will additionally add excess fat. Moreover, the vitamins in vegetables and, moreover, in fat, since it is overheated, will be completely destroyed. Therefore, frying itself, as a type of cooking, is not healthy, and it does not matter what kind of oil is used.

If you fry very quickly, then meat and fish retain their own vitamins and microelements. However, try to do this by cutting the product into thin slices and in a non-stick pan. In this case, there will be no excess fat.

Such products are also prepared in pieces in the oven. If these products are wrapped in foil, then this will greatly simplify the cooking procedure and will not allow the fats to oxidize, and the beneficial components to escape along with the meat juice.

In the process of boiling peeled vegetables, it is suggested to save the boiling water where they were boiled, since a particle of vitamins will remain in it. This decoction can later be used to prepare soups and other dishes.

Take care that vegetable products are not overcooked. Quick cooking will help preserve their taste, vitamins, and appearance. Use stewing vegetables - this is an extremely suitable method of cooking, which makes it possible not to lose their value.

Do not reheat the finished dish. If there is too much of it, then it is better to separate a certain dose and then heat it up. But often this is not worth doing, since all important vitamins and microelements will be gone.

Fluffy pancakes with fermented baked milk

Pancakes are traditionally one of the most popular dishes in Russian cuisine. Depending on your taste preferences, you can choose any base for pancakes.

Custard pancakes

The recipe is unusual, but not at all complicated and very quick. Suitable for lovers of experiments.

Ingredients:

fermented baked milk – 250 g;
flour (usually wheat) – 250 g;
eggs – 2 pcs.;
baking soda (baking powder will also work);
salt and sugar (preferably in equal quantities) – 10 g;
sunflower oil – 30 g;
boiling water – 250 g.

Preparation:

As the name suggests, the dough is boiled, so you need to act quickly before the water cools down.
All ingredients should be prepared in advance so as not to waste time searching and weighing them.
Add sugar to eggs and beat quickly.
Separately add baking soda to the fermented baked milk. The mass should be warm.
Combine both mixtures.
It's time to add flour. This should be done gradually, because the dough may take more or less flour; this process should be controlled. The consistency should be like pancakes: liquid, but viscous.
Add vegetable oil.
The most crucial moment. It's time to pour in the boiling water, while still whisking the dough.

Advice. If you smear a piece of butter on the top side of the pancake and put the next one, they will be soaked and become even tastier and more aromatic.

Pancakes with fermented baked milk are suitable not only for tea at home, they can also be served very impressively on a festive table. A stack of fragrant fluffy pancakes, decorated with fresh berries and drizzled with maple syrup, looks appetizing. Guests will be delighted with sauces based on chocolate, coffee or cognac.

Do you cook pancakes with fermented baked milk?

Classic recipe

0.5 l ryazhenka
8 tbsp. flour
3 eggs
6 tbsp. Sahara
4 tbsp. any vegetable oil
1 tsp soda
salt to taste

Number of servings: 18

Cooking time: 1 hour 10 minutes

Calorie content: 195 kcal per 100 g.

Pancakes with a slightly sweet, rich taste are an inexpensive and satisfying dish, an excellent breakfast option for the whole family.

Secrets of proper cooking

If you bought thick homemade or rich store-bought fermented baked milk for pancakes, you will have to add water to the dough; its quantity will depend on the initial thickness of the fermented milk product. Typically, 100 to 150 ml of boiled water is required.
Many people like sweet pancakes, but remember: liquid pancake batter, for which no sugar was spared, may burn during cooking. A much better solution would be to sprinkle the already baked pancake with powdered sugar.
To make pancakes with holes, you need to let the finished dough sit for half an hour in a warm room; then the alkali of the soda will have time to react with the acidic environment of the fermented baked milk.
Pancakes made from dough that is too thick or too thin may not rise well and even tear.
The frying pan or pancake maker must be sufficiently heated: to do this, keep it in the oven turned on at maximum or on a hot stove for 3-5 minutes, reduce the heat to medium and only then start baking the pancakes.
Ready-made pancakes based on fermented baked milk are obtained with openwork holes through them, and they must be handled with care during the frying process. When the top side of the pancake is browned, carefully run a fork around the entire circumference of the pancake, pry it up and carefully turn it over.
Porous pancakes should not be stuffed with filling, but rather dipped in jam (preferably cherry or blackcurrant), honey, condensed milk or sour cream and chocolate sauce.

Ideal pancakes with fermented baked milk: thin and with holes

Pancakes are traditionally one of the most popular dishes in Russian cuisine. Depending on your taste preferences, you can choose any base for pancakes.

Classic recipe

0.5 l ryazhenka
8 tbsp. flour
3 eggs
6 tbsp. Sahara
4 tbsp. any vegetable oil
1 tsp soda
salt to taste

Number of servings: 18

Cooking time: 1 hour 10 minutes

Calorie content: 195 kcal per 100 g.

Pancakes with a slightly sweet, rich taste are an inexpensive and satisfying dish, an excellent breakfast option for the whole family.

Mix fermented baked milk, eggs, salt and sugar.
Add the sifted flour and remember to break up any lumps while stirring.
Add the rest of the fermented baked milk, soda (slaked with vinegar) and vegetable oil. The correct dough is so liquid that it spreads easily across the bottom of the pan.
Pour a portion of the dough into a pancake pan or frying pan so that it completely covers the bottom.
After a few minutes, turn the pancake over and fry on the other side until it reaches the desired color.
Place the finished pancakes in a stack so that they retain heat better.

Secrets of proper cooking

If you bought thick homemade or rich store-bought fermented baked milk for pancakes, you will have to add water to the dough; its quantity will depend on the initial thickness of the fermented milk product. Typically, 100 to 150 ml of boiled water is required.
Many people like sweet pancakes, but remember: liquid pancake batter, for which no sugar was spared, may burn during cooking. A much better solution would be to sprinkle the already baked pancake with powdered sugar.
To make pancakes with holes, you need to let the finished dough sit for half an hour in a warm room; then the alkali of the soda will have time to react with the acidic environment of the fermented baked milk.
Pancakes made from dough that is too thick or too thin may not rise well and even tear.
The frying pan or pancake maker must be sufficiently heated: to do this, keep it in the oven turned on at maximum or on a hot stove for 3-5 minutes, reduce the heat to medium and only then start baking the pancakes.
Ready-made pancakes based on fermented baked milk are obtained with openwork holes through them, and they must be handled with care during the frying process. When the top side of the pancake is browned, carefully run a fork around the entire circumference of the pancake, pry it up and carefully turn it over.
Porous pancakes should not be stuffed with filling, but rather dipped in jam (preferably cherry or blackcurrant), honey, condensed milk or sour cream and chocolate sauce.

Airy and porous

0.5 l ryazhenka
6 tbsp. flour
2 eggs
1 tbsp. Sahara
0.5 tsp soda
1 tbsp. vegetable oil
salt to taste

Number of servings: 12

Cooking time: 1 hour

Calorie content: 180 kcal per 100 g.

An option for children's pancakes, which goes best with condensed milk, liquid honey or sour cream.

Carefully separate the yolks from the whites. Beat the whites with salt until you get a fluffy foam. Grind the yolks until white with sugar and flour.
Mix fermented baked milk with soda, add the egg-flour mixture, mix thoroughly.
Pour in vegetable oil and protein foam in a thin stream. If necessary, dilute the dough with milk or boiled water. Fry until done.

No eggs

0.5 l ryazhenka
750 g flour
3 tbsp. Sahara
250 ml mineral water
0.5 tsp salt
0.5 tsp baking powder

Number of servings: 22

Cooking time: 1 hour 30 minutes

Calorie content: 160 kcal per 100 g.

Eggless pancakes with mineral water are a wonderful dietary dish.

They are elastic, do not fall apart and do not tear.

Grind the sifted flour with fermented baked milk, add sugar, salt, baking powder and beat lightly.
Pour warm mineral water into the dough.
Mix everything.
Pour the batter into the bottom of the pan and smooth it out with a spoon or silicone brush. Then fry the pancakes for 2-3 minutes on both sides.

Beetroot

1.5 tbsp. milk
50 ml ryazhenka
2 tbsp. flour
2 tbsp. Sahara
1 egg
200 gr. beets
50 ml vegetable oil
1 tsp salt

Number of servings: 12

Cooking time: 1 hour

Calorie content: 145 kcal per 100 g.

Original pancakes, which are perfectly complemented with cream cheese or salted curd mixture with fresh herbs.

Wash the beets and boil for half an hour. Peel the finished beets and cut into small cubes.
Add milk to the beets and grind in a blender.
Add flour, fermented baked milk, egg, salt, sugar and mix.
Add the sifted flour and mix everything together again.
Leave for half an hour.
Fry until done.
The pancakes will brown a little, but in any case they will have a characteristic light purple color.

Sweet sauces

Ryazhenka pancakes go well with a variety of berry or fruit sauces. Almost any jam, preserves or confiture will highlight the delicate creamy aroma of pancakes.

There are two options for serving pancakes with sauce: pancakes are laid out in a heap and decorated with sauce, or a dish with sauce (one or more to choose from) is served separately so that each participant in the feast can take as much as they need. Vanilla or caramel sauce with the addition of cream, cognac, and coffee are suitable as a festive option.

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Airy and porous

0.5 l ryazhenka
6 tbsp. flour
2 eggs
1 tbsp. Sahara
0.5 tsp soda
1 tbsp. vegetable oil
salt to taste

Number of servings: 12

Cooking time: 1 hour

Calorie content: 180 kcal per 100 g.

An option for children's pancakes, which goes best with condensed milk, liquid honey or sour cream.

Carefully separate the yolks from the whites. Beat the whites with salt until you get a fluffy foam. Grind the yolks until white with sugar and flour.
Mix fermented baked milk with soda, add the egg-flour mixture, mix thoroughly.
Pour in vegetable oil and protein foam in a thin stream. If necessary, dilute the dough with milk or boiled water. Fry until done.

Useful tips

If you follow simple rules, pancakes at home will turn out perfect, especially if you first familiarize yourself with the secrets of experienced chefs.

To make the dough without lumps, pass it through a sieve with large mesh.
If the dough is too thick, you can adjust the consistency using warm boiled water.
Turn the treat over when the edges are slightly dry.
When the first pancake is cooked, try it immediately. This will help identify the lack of salt and sugar. If necessary, add the product that is missing.
To surprise your household, add some chopped candied fruits, raisins or nutmeg to the dough base.
Cover the stack of prepared pancakes with a clean towel so they can breathe and stay warm for a long time.

On the vastness of the World Wide Web you can find a huge number of recipes for pancakes with fermented baked milk, however, the best of them are collected in this article. Prepare pancakes and delight your family with a great taste!

Pancakes are traditionally one of the most popular dishes in Russian cuisine. Depending on your taste preferences, you can choose any base for pancakes.

No eggs

0.5 l ryazhenka
750 g flour
3 tbsp. Sahara
250 ml mineral water
0.5 tsp salt
0.5 tsp baking powder

Number of servings: 22

Cooking time: 1 hour 30 minutes

Calorie content: 160 kcal per 100 g.

Eggless pancakes with mineral water are a wonderful dietary dish.

They are elastic, do not fall apart and do not tear.

Grind the sifted flour with fermented baked milk, add sugar, salt, baking powder and beat lightly.
Pour warm mineral water into the dough.
Mix everything.
Pour the batter into the bottom of the pan and smooth it out with a spoon or silicone brush. Then fry the pancakes for 2-3 minutes on both sides.

Pancakes without eggs

If there are no eggs in the house, this does not mean that you have to give up pancakes. All you have to do is add one secret ingredient and you can enjoy light and incredibly tender fermented baked milk pancakes.

Ingredients:

fermented baked milk – 250 g;
mineral water – 500 g;
flour – 750 g;
sugar;
salt;
baking powder – 3 g.

Preparation:

Sift the flour for airiness, mix with baking powder and slowly add fermented baked milk, mix well so that no lumps remain.
Add salt and sugar.
Pour in mineral water - this is the magic ingredient, an egg substitute.
It is not recommended to use cold so that everything is mixed homogeneously. The dough will become creamy.
There is no need to let the mixture brew. Can be baked immediately.

Advice. Thanks to the gases of the mineral water, the dough becomes porous, with holes.

Eggless pancakes are well suited for those who are on a diet; in this case, they can be served without syrups.

Beetroot

1.5 tbsp. milk
50 ml ryazhenka
2 tbsp. flour
2 tbsp. Sahara
1 egg
200 gr. beets
50 ml vegetable oil
1 tsp salt

Number of servings: 12

Cooking time: 1 hour

Calorie content: 145 kcal per 100 g.

Original pancakes, which are perfectly complemented with cream cheese or salted curd mixture with fresh herbs.

Wash the beets and boil for half an hour. Peel the finished beets and cut into small cubes.
Add milk to the beets and grind in a blender.
Add flour, fermented baked milk, egg, salt, sugar and mix.
Add the sifted flour and mix everything together again.
Leave for half an hour.
Fry until done.
The pancakes will brown a little, but in any case they will have a characteristic light purple color.