Pancakes with drinking yogurt: recipe with photos step by step

Pancakes with yogurt

juliamaxi

Lyrical digression: We all have many recipes for this simple dish. I suggest you try my favorite pancake recipe, I can say with complete confidence that after this you will not want to eat other pancakes. The pancakes really turn out very tasty and “correct”, I would say.

I usually make pancakes on Saturday morning and my Brit looks forward to it. Usually the pancake doesn’t even have time to touch the plate before he pours maple syrup or lemon juice on it and eats it in such a way that I feel a sharp attack of envy, since there is only one frying pan and the pancakes are fried one at a time.

Should I buy another frying pan?

2.5 cups thick yogurt 1-2 eggs 3 tbsp. sugar salt to taste 3/4 tsp soda 2 tbsp. flour about 1/3 tbsp. sunflower oil Pour half the flour, soda, sugar, salt, eggs, butter into a bowl and add half the yogurt.

Mix everything well, gradually adding the remaining yogurt and flour. The thicker the yogurt, the less flour you should need, so you need to add it gradually so that the dough is thick but pourable.

If the dough is too thick, you can thin it with boiling water.

Bake pancakes immediately. I usually take half a ladle of batter into the pan, pour it into the center and quickly rotate the pan in a circle to spread the batter evenly. When the edges of the pancake are browned and the center is slightly dry, you need to carefully run a spatula along the edges of the pancake and carefully turn it over.

In order to make pancakes, you need good yogurt, which can be replaced with buttermilk, kefir or yogurt, and a good pancake frying pan from which the pancakes can be easily removed.

juliamaxi

Should I buy another frying pan?

(recipe…Collapse)

Page 3

juliamaxi

Lyrical digression: This cake was made for a competition for the best
buonappetito
and on the occasion of my husband’s arrival from a long business trip. The strawberries for the cake were the freshest, from a nearby farm, so it took a lot of effort for me to simply not eat them while dipping them in the cream. What can I say, a delicious, tender, aromatic cake, the classic combination of sweet cream, aromatic berries and light sponge cake will leave few people indifferent

For the test

8 eggs 1 half glass of sugar 1 tbsp. flour or flour with starch (about 1-2 tbsp.)

For cream

whipped cream prepared custard Strawberries for filling, cut into quarters Separate egg whites from yolks. Add 1/2 tbsp to the yolks. sugar and beat until the mass increases in volume by about 3 times. Separately beat the egg whites without sugar. At the end of whipping, add the remaining sugar and beat until the whites increase in volume by 4-5 times and pour out when the bowl is tilted. Add 1/3 of the beaten whites to the mashed yolks, mix carefully, lifting layer by layer, and, continuing to stir, add flour or flour with starch. Then add the rest of the whites, mix everything until a homogeneous dough is formed. Pour the finished dough into a springform pan or baking tray, the bottom of which is greased or lined with baking paper. You should not grease the side walls of the mold, otherwise during baking the dough will rise only in the center of the mold. The mold must be filled with dough to 3/4 of the height and immediately placed in a heated oven. Bake the sponge cake for 25-30 minutes at 180-220C, and during the first 10-15 minutes the sponge cake should not be touched or shaken, otherwise it will settle and will not bake. If the baking temperature is high, the surface of the biscuit becomes crusty and the dough is not baked from the inside. At a lower temperature, the biscuit rises little and dries out. The readiness of the sponge cake can be determined with a wooden stick. Leave the sponge cake in the mold for an hour, then remove and cool completely. Cut in half with a sharp knife and soak in syrup mixed with strawberry liqueur. Place cream mixed with strawberries on the bottom cake and cover with the top cake. Decorate to taste. Bon appetit!

Source: https://juliamaxi.livejournal.com/4628.html

Yogurt pancakes: lacy pleasure

There are many varieties of pancakes: stuffed, with kefir, with soda, with milk and water, etc. Yogurt pancakes are special. They are very soft, delicate, airy, and you can use sweet and unsweetened yogurt and vary the taste of the finished dish yourself. This recipe is an excellent alternative to already proven pancake recipes.

Classic recipe

The secret of this recipe is that almost all housewives can make such pancakes. Yogurt differs in composition from kefir; it makes the dough more elastic, soft, and this affects the taste of the dish.

Ingredients:

500 milliliters of yogurt;
2 eggs;
15 grams of soda;
100 grams of granulated sugar;
A pinch of salt;
8 tablespoons of wheat flour.

Preparation:

In a deep container, mix yogurt with salt, sugar, soda. A foam should appear on the surface, which indicates the beginning of a chemical reaction between the yogurt and soda.
Add the eggs and beat the mixture well with a whisk.
At this stage you need to sift the flour - this can be done directly into the bowl of dough. Place a fine sieve on a container and sift the entire portion of flour. In many recipes, the phrase “sifted flour” or “you need to sift the flour” is often used. These are not just words. Flour sifted through a sieve is not only cleared of unnecessary impurities, but also saturated with oxygen. This has a positive effect on the future dough.
Stir the mixture thoroughly with a wooden spatula – the dough should be quite thick. Let him “rest” for 15-20 minutes. Few housewives know that the main reason for pancakes sticking to the pan is not the wrong amount of ingredients, but the wrong consistency of the dough. The fact is that the gluten of the flour does not have time to swell due to the fact that the pancakes begin to bake immediately. It is imperative to let the dough “rest”, and this applies to almost all types of dough.
Grease the pan with vegetable oil using a silicone brush and pour in half a scoop of dough. Distribute everything in the pan and bake the pancake for 1-2 minutes until cooked (time may vary).

On drinking yoghurt

Great recipe for thin pancakes.

It is better to serve with sweet fillings, jam and preserves, since drinking yoghurts are sweet. Another feature is that sugar may not be added to the dough.

Ingredients:

400 milliliters of drinking sweet yoghurt;
A pinch of salt;
2 eggs;
30 milliliters of vegetable oil;
250 grams of flour;
50 grams of sugar (optional);
Fruits or berries for serving;
Powdered sugar or coconut flakes for dusting.

Preparation:

Break the eggs into a bowl and mix with sugar using a whisk (if you decide not to add sugar, just beat the eggs very well).
Add pre-sifted flour and salt.
Stirring constantly, pour in the yogurt.
Mix everything thoroughly. If the dough is too thick, you can add a little more yogurt or water.
Pour a little vegetable oil so that the pancakes do not stick to the pan.

Fry the pancakes 10 minutes after kneading the dough, it should sit a little.

Thin on yoghurt without eggs

These pancakes turn out thin, airy and simply melt in your mouth.

If you are going to prepare pancakes for stuffing with meat, cheese, and other savory ingredients, then it is better to use yogurt with a neutral taste or homemade. The absence of eggs will not affect the taste in any way.

Ingredients:

1 liter of low-fat yogurt;
650 grams of flour;
50 grams of butter;
100 grams of sugar (to taste);
A pinch of salt;
15 grams of soda;
50 milliliters of vegetable oil.

Preparation:

First, combine the dry ingredients. To do this, sift the flour into a deep bowl, add sugar (to taste), salt, soda and stir well with a tablespoon. Yogurt should be warmed to room temperature before kneading the dough.
Pour half the yogurt into the bowl with the flour and stir.
Melt the butter in a water bath or in a microwave and cool.
Add the remaining yogurt to the dough and stir. Add butter.
Bake pancakes in a hot frying pan until golden brown.

You don't need to use oil when frying.

Openwork pancakes with holes on fruit yogurt

If you use drinking yogurt when preparing the dough, you can get beautiful, delicate pancakes with holes. Since the pancakes will turn out quite sweet, it is better to stuff them with appropriate fillings.

Ingredients:

750 milliliters of drinking fruit yoghurt;
3 cups wheat flour;
15 grams of soda;
2 eggs;
100 milliliters of vegetable oil;
A pinch of salt;
1 cup boiling water.

Preparation:

Pour yogurt into a deep bowl, add flour, a pinch of salt and eggs. Beat everything thoroughly with a mixer or whisk.
Pour boiling water into a bowl and extinguish the soda in it.
Quickly pour this mixture into the dough and immediately begin stirring vigorously to prevent the eggs from curdling. This method is called steeping the dough.
Let the dough sit for 15-20 minutes to allow the gluten to swell.
Bake the pancake in the traditional way: in a well-heated frying pan, greased with oil.

With apples and cinnamon

The pancakes turn out to be quite dense, so this dough can also be used to make pancakes. The finished pancakes have an amazing cinnamon and apple flavor.

Ingredients:

1 glass of yogurt;
2 eggs;
500 grams of wheat flour;
15 grams of soda;
1 tablespoon vinegar;
3 tablespoons sugar;
1 large apple;
2 pinches of ground cinnamon;
Vegetable oil for frying.

Preparation:

In a large container, combine the sifted flour and cinnamon, stir.
In another bowl, mix the yogurt with the eggs, adding sugar if the yogurt is not sweet enough. Beat the mixture well with a whisk.
Combine flour and yogurt, stir with a wooden spatula until smooth.
Peel the apple and grate it on a large-mesh grater. Place in bowl with dough.
In a small cup, quench the soda with vinegar and add to the dough, stir.
Please note that the consistency of the dough is quite thick - as it should be. If you scoop it into a spoon and tilt it, it will slowly drip out.
Let the dough rest for 15 minutes and bake pancakes as usual. When bubbles appear on the surface of the pancake, you can turn it over to the other side and fry until cooked.

If the pancakes spread over the pan, then you should add more flour to the dough. Serve the finished dish with any jam, preserves or ice cream.

Tips for those who make pancake dough with yogurt

To prepare pancakes with yogurt, you need to know some features:

The pancake dough must rise and rise;
Wheat flour must be sifted through a fine sieve;
To make the dough homogeneous, it is advisable to mix the ingredients in separate containers: liquid in one, dry in another.
To make sweet pancakes, you need to use yogurt with fruit filling, and for fresh or salty pancakes, use regular yogurt with a neutral taste.
You can add almost any ingredients to the pancake dough: grated apple, berry puree, spices, seeds, etc. Experiment!

Delicious yogurt pancakes in 30 minutes (video)

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Source: https://DachaDecor.ru/udachnaya-vipechka/blini-na-yogurte

How to make delicious pancakes from expired sour yogurt with flour

There are many recipes for making pancakes using drinking yogurt. You can try to make products from expired (sour) product, but such pancakes can taste very different from those baked with fresh yogurt.

What products will be needed:

750 ml base;
4 chicken eggs;
100 g sugar;
10 g baking soda;
10 ml vinegar;
2 cups of flour;
40 ml sunflower oil.

7 servings, 60 minutes.

How to cook pancakes with sour yogurt:

Beat the whites and yolks into a deep container;
Add granulated sugar and mix;
Pour in the liquid base and beat;
Quench the soda with vinegar and add to the dough;
Add flour and add oil.

The dish should be baked in a frying pan, previously greased with lard. It is important to let the pancake bake well, otherwise it will turn out fragile and may break.