Lush pancakes with fermented baked milk: step-by-step recipes with photos, tips

Great option for breakfast

Many mothers and grandmothers know very well how difficult it can be to feed a child in the morning. How much effort, time and energy do you need to spend on this? And the result is not always positive. As a result: the adults are exhausted, and the child is in tears and in a terrible mood. What to do? Is there really no way out? Read also: Pumpkin pancakes.

Why not prepare lush and tender pancakes for breakfast instead of annoying porridge? After all, you can serve with them any jam (that your child likes), condensed milk or jams. In order for you to want to eat pancakes, they must be fluffy. We will tell you about this further.

Lush and delicious pancakes with fermented baked milk

Lush pancakes with fermented baked milk can be prepared on weekends, when the household is gathered and waiting for a delicious family dinner. Fresh fermented baked milk and Varenets are suitable for cooking. They are easy to use even if fermented milk drinks have gone on a spree for some reason. In addition to the fermented baked milk itself, we will need some flour, a couple of eggs and vegetable oil.

Exact ingredients:

2 chicken eggs;
package of fermented baked milk – 0.5 l;
flour - 2 cups (proportions are always taken by eye);
sugar to taste (about 3 tbsp);
soda or baking powder;
a pinch of salt (otherwise the dish will come out bland);
vegetable oil for frying.

The main secret of the right pancakes is the temperature of the ingredients. Under no circumstances should they be cold, otherwise the delicacy will not rise and will come out “gummy”. It is better if the components are at room temperature or slightly warm. This applies to both the fermented baked milk itself and the eggs - cold ones are difficult to beat and do not form foam.

Let's start cooking. Beat eggs with sugar and gradually add fermented baked milk. Add flour, baking powder or soda to it. There is no need to extinguish the soda: fermented baked milk contains lactic acid, which can neutralize the soda. It is important to monitor the consistency of the dough: it should be thick (about the size of very thick sour cream), smooth and as if pouring under a spoon. Let it brew a little: 15-20 minutes, and then start frying.

Some housewives do it simpler - pour the eggs directly into the fermented baked milk; You can do this if you are in a hurry, but it is still better to combine the eggs and sugar first.

Heat the oil, but not too much, so that the dessert does not burn, but bakes evenly. Pour the dough with a ladle or spoon, shaping it into flat cakes, and wait until they acquire a golden color. If everything is prepared correctly, then a small miracle happens in the frying pan - the pancakes rise and become fluffy. As it cooks, turn it over to the other side, bring it to readiness, remove it, and place it on a large plate.

Ryazhenka pancakes turn out very tender and so delicious! Lubricate the finished products with butter, pour over condensed milk, whipped cream, any jam or jam. But, to be honest, they are good without any dressings - the dough literally melts in your mouth and no additions other than a cup of aromatic tea are required.

The pancakes are fluffy without chicken. eggs

Very often it can happen that there are no chickens in the refrigerator. eggs Even if this happened in your case, you should not deprive yourself of the pleasure of preparing delicious fluffy pancakes at home for your family.

There are recipes for pancakes without this product. Below I will present to your attention one such recipe. The result of your labors in taste and appearance will certainly not disappoint. It takes about 15 minutes to prepare the dish.

Ingredients: 500 ml fermented baked milk; 500 gr. flour; 2 tsp soda; 50 ml boiling water; 50 gr. Sahara; 0.5 tsp salt; rast. oil.

Algorithm of actions:

I mix all the dry ingredients together and add fermented baked milk and water. I stir to avoid lumps.
I'm baking pancakes.

In 100 gr. ready-made pancakes without chickens. eggs will be 200 calories. In appearance, they will be no worse than pancakes made from chicken dough. eggs. This is a tender and fluffy pastry with a pleasant taste.

When starting to fry pancakes, thoroughly heat the frying pan with a little heat. oil It's better if it's on medium heat while baking. The pancakes will not burn and will be perfectly fried inside, they will be fluffy and beautiful.

This is where the recipes in the article come to an end, but below I will present tips that will help you make delicious pancakes for breakfast!

They are combined with different teas and coffee. You can supplement the pancakes with sour cream, condensed milk, jam, honey, syrups and much more.

There are secrets to successfully cooking pancakes with fermented baked milk, and therefore I advise you to read them in order to subsequently apply them in practice:

For frying, use a frying pan with a thick bottom. The temperature will be distributed equally, and therefore the pancakes will not burn, and they will be perfectly fried inside.
Pancakes can be baked with a yeast base. When there are bubbles in the mixture, immediately send them to the frying pan. You should not delay baking the yeast mixture, because if the dough does not have the required consistency, the pancakes will be flat.
Place the dough tbsp. onto the frying pan. Remember that they will expand during frying, so leave room in the pan. A standard frying pan will hold 4-5 pancakes. Of course, each case is individual, and therefore see for yourself how the dough rises and how much space the pancakes take up in the frying pan.
To grow the oil in the fermented baked milk pancakes was absorbed in a normal amount, I advise you to also add 1 tbsp to the dough batch. this component. This can be done safely, even if this is not indicated in the recipe and cooking algorithm.
Experiment to your heart's content by adding berries and fruits to the mix. For example, I even add dried fruits. If you bake pancakes with fermented baked milk, then it is not at all necessary to go to the store for this product. You can take the required amount of expired fermented baked milk, which has been in the refrigerator for a long time. The cooking result will not be spoiled by this.
The dough must sit for a while. Let the mass be filled with better oxygen.
Sift the flour before adding it to the batch. This way you will get tender and fluffy pancakes.

Read other baking recipes on my website. Recipes are presented in a wide variety, taking into account different levels of complexity.

How to do without eggs?

Ryazhenka pancakes are easy to prepare without eggs - this is important when the house has run out of chicken eggs. In this case, the dough should be thick; place it with a spoon moistened with cold water (so it will not stick) onto a very hot frying pan.

We will need:

package of fermented baked milk 4% – 0.5 l;
flour - 3 cups (proportions are always taken by eye);
sugar to taste (about 3 tbsp);
soda;
a pinch of salt (otherwise the dish will come out bland);
vegetable oil.

Ryazhenka with 4% fat content is better suited for such pancakes; the dough should turn out so thick that it seems to be pinched off: such pancakes turn out fluffy even without eggs and do not “fall off”.

Ryazhenka pancakes without eggs are a little denser, but no less tasty. Serve them with fresh sour cream, red caviar or currant jam, which will perfectly complement the taste of the sweet delicacy.

Options for making pancakes

When I started researching the “pancake” topic, I couldn’t even imagine that there were so many variations of this simple dish of Slavic cuisine. Pancakes can be made from almost anything in the world and any way you like. Of course, you can’t compare it with ryazhenka pancakes, but many variations on the theme turn out quite well:

Alternatively, you can do them, even I really liked them.
Of all the versions of this dish made with fermented milk, the ones I came out with were very tasty, although not too fluffy, but that’s not scary.
My mother cooks, her food is very tasty, but I generally have a strained relationship with yeast.
It was a shock for me. It even turned out to be delicious. The recipe is interesting and simple, be sure to try it at your leisure.

In general, pancakes can be prepared in any way you like and from almost anything, and even without eggs

. If you know how to make ryazhenka pancakes even better or you have your own original recipe for this dish, share your ideas in the comments!

Preparing fluffy pancakes using fermented baked milk is not a hassle. The treat comes out tender, completely unsweetening with a taste of baked milk. If prepared correctly, the delicacy will surprise you with its lightness. This dish is very easy to prepare if you get your hands on basic recipes, and over time you can add dried fruits and chopped chocolate to the dough - give free rein to your imagination.

Ryazhenka pancakes with apples

Children like ryazhenka pancakes with apples. They acquire a light fruity flavor. To prepare we will need: a glass of fermented baked milk, an apple, a couple of eggs, flour, sugar and soda. We estimate the amount of flour, but do not overdo it with the apples, otherwise the dough will turn out too liquid and the delicacy will not bake.

Let's prepare it like this:

Pour the eggs into the fermented baked milk and beat the mixture.
Gradually sift flour into the dough.
Add sugar, salt, baking powder.
Three small apples of the sweet and sour variety.
Add soda.
Knead the dough thoroughly.
The consistency will be slightly thicker than sour cream.
Spoon the apple mixture into a hot frying pan.
Fry until golden brown on both sides.

These pancakes go amazingly with floral honey and maple syrup, but, as practice shows, children eat them up almost immediately, as soon as they have time to cool.

With bananas

By analogy with apple pancakes, it’s easy to make banana pancakes. Here a banana is added to the dough, which is ground into a paste. The dish is a great way to use up overripe bananas: they are flavorful, soft and will give the dough the right consistency.

Let's prepare:

a glass of fermented baked milk 4%;
a little flour;
overripe banana – 2 pcs.;
egg;
a packet of baking powder.

The difficulty in making banana pancakes is to guess the ratio of dough, fermented baked milk, fruit. If there are not enough bananas, the aroma will not be felt. Too much fruit in the dough will prevent the pancakes from rising; too much fermented baked milk will make the dough runny. The ideal proportion is 1:1.

In short, watch the consistency yourself by adding a little more flour or fruit. Banana pancakes are tender and juicy. They are delicious served cold and topped with a scoop of whipped cream or ice cream.

Without flour

It is not necessary to prepare a delicacy with the usual wheat flour - supporters of a healthy lifestyle can easily replace it with bran, try whole grain flour, buckwheat, oatmeal, spelled. The taste will change with any flour, but the pancakes will still turn out wonderful!

For whole grain pancakes you will need:

a glass of fermented baked milk 4% - 0.5 l;
2 cups buckwheat or oatmeal;
egg – 1 pc.;
soda or baking powder;
vegetable oil for frying.

Under no circumstances should you knead the dough with a mixer: it is important to do everything by hand, otherwise the pancakes will fall off.

Of course, to prepare the right delicacy, you will have to experiment with proportions: all types of flour have different stickiness, and the pancakes will fry at different speeds. However, the finished dish will turn out not only tasty, but also healthy, and even safe for your waistline, if you follow moderation.

Ingredients

Ryazhenka – 250 ml;
Wheat flour – 180 g;
Chicken egg – 2 pieces;
Granulated sugar - 1.5 tablespoons;
Salt – 1 pinch;
Soda – 0.5 teaspoon;
Vegetable oil – 2 tablespoons (+ for frying).

How to cook delicious and fluffy ryazhenka pancakes

To bake delicious and satisfying pancakes using a dairy product such as fermented baked milk, prepare all the necessary ingredients according to the specified quantities.

To knead the dough for fluffy pancakes, use a suitable plate (bowl, cup). A couple of chicken eggs are broken into it.

For the next stage, granulated sugar and a pinch of salt are added to them.

The ingredients are converted into a homogeneous mass. For this procedure, it is advisable to use a regular hand whisk or a more modern option for mixing ingredients - a mixer.

Once the result is achieved, the entire stated amount of fermented baked milk is poured into the resulting sweet egg mass. It is recommended to remove the dairy product from the refrigerator in advance so that its temperature is equal to room temperature.

After the fermented baked milk, soda is poured into the die. There is no need to extinguish it, because fermented baked milk contains acids that will cope with this task on their own. All introduced ingredients are thoroughly mixed.

Next, sifted wheat flour is added to the resulting mixture. This must be done in small portions in parts, preventing the formation of lumps.

The dough for fluffy pancakes made with fermented baked milk is homogeneous, similar in consistency to thick sour cream. Of the ingredients suggested above for pancakes, vegetable oil remains. It is poured into the dough and mixed again. You can start baking pancakes.

Heat vegetable oil in a selected frying pan. Spread the finished dough with a spoon, forming oval pancakes.

As soon as one side of the pancakes acquires a golden hue, they are turned over with a spatula to the other side.

Lush pancakes with fermented baked milk are ready.

You can achieve the desired result by following a few tips from experienced housewives:

delicious pancakes will come out if you cook them in a cast iron frying pan: the thick bottom and walls of this pan will allow the dough to bake perfectly and increase in volume, the product will be fluffy and airy;
Taking into account such an important nuance as the specific, somewhat sour taste of fermented baked milk, the amount of granulated sugar indicated in the recipe can be adjusted - increased or decreased according to your taste. This will largely depend on what you plan to serve the pancakes with. If honey or condensed milk is added to the dish, do not knead the dough with excess sugar. If you prefer to eat pancakes with sour jams, you can add a little more sugar to the dough;
You can avoid excess fat on pancakes by replacing vegetable oil for frying the product with lard; greasing the bottom of the pan with it will leave the surface of the pancakes dry, and will also deprive them of the characteristic smell of sunflower oil.

Using the proposed recipe and baking secrets, any housewife will be able to please her household with a delicious dish.

One of the best, healthy, delicious breakfasts is fluffy pancakes. This dessert is served with various jams, preserves, sour cream, honey and condensed milk. Few people use this fermented milk drink for baking, preferring kefir or sour milk. Try baking fermented baked milk pancakes once, and you will never want to mix the dough base with another product again.

In a slow cooker

Sometimes there is not enough time, and a useful modern assistant comes to the rescue - a multicooker. We take the classic recipe as a basis and prepare round pancakes in a miracle bowl.

Let's knead the dough from:

one glass of fermented baked milk;
two chicken eggs;
glasses of flour;
salt, sugar to taste;
a packet of baking powder.

The dough must sit, but stirring it is prohibited! Otherwise, the bubbles leave it, and the pancakes lose their lightness and airiness.

The beauty of cooking in a slow cooker is that the dough does not splatter all over the place. We take out the finished treat with a special spatula or silicone spoon so as not to damage the coating. We eat pancakes with sour cream, honey or plum jam.

Preparing a lush delicacy with yeast

Yeast pancakes with fermented baked milk are a little more difficult to prepare, but the result is worth it.

Let's prepare:

two glasses of fermented baked milk;
one chicken egg;
a glass of flour;
a teaspoon of yeast;
salt, sugar to taste;
a packet of baking powder.

To prepare, pour a teaspoon of yeast into two glasses of fermented baked milk, add sugar, and in half an hour the fermentation process should begin. Now that the dough has “boiled,” add one chicken egg, a glass (or a little more) of flour, and pour in a little vegetable oil for smoothness. All that remains is to bake the pancakes over medium heat until golden brown.

The pancakes are tasty and low in calories. For 100 g of finished products you get 170 kcal. So everyone can afford a couple of pieces with low-fat sour cream.

Pancakes are a budget-friendly delicacy, very easy to prepare once you get your hands full. Over time, you can add raisins, dried fruits, pieces of chocolate, cheese to the dough, in a word, give free rein to your imagination.

Delicious ryazhenka pancakes: recipe with zucchini

Pancakes can be made from almost any dairy product, even expired and sour, and they will turn out tasty and nutritious.

To prepare them and, moreover, in a relatively short time, you can use fermented baked milk.

You can also use other ingredients that are available, for example, add a little zucchini to the mixture.

Pancakes made with fermented baked milk and zucchini are quite unusual and original.

Beat 1 or 2 eggs with a pinch of salt using a whisk or fork, you can also add literally 2 grams of sugar. You need to pour fermented baked milk into the finished mixture, and again the whole mixture is mixed.
Afterwards, the zucchini is peeled and seeded, cut into half rings and then grated on a medium grater.
Grated zucchini is added to the mixture, and everything is mixed again, if desired, you can add any spices or herbs to it. After this, sifted flour is added to the mixture; when adding flour, the mixture must be stirred constantly.
The dough should be quite liquid; if it is too liquid, it is recommended to add a little flour. If, on the contrary, it is too thick, you should add a little fermented baked milk or other dairy products.

When everything is ready, place a tablespoon of pancakes in a heated frying pan with vegetable oil and fry on one side and the other until golden brown. To remove excess oil, place the pancakes on a plate covered with a paper kitchen towel.

Ryazhenka pancakes without eggs and butter

If you have high cholesterol and eggs are contraindicated for you, then you can make your favorite pancakes without the ingredient. The donuts will turn out no less tasty and airy.

Cooking time: 40 minutes.

Ingredients:

300 ml fermented baked milk;
280 gr. flour;
1 teaspoon baking powder;
130 gr. Sahara;
1 pinch of ground cinnamon;
salt, vanillin - to taste.

Preparation:

Pour flour and sugar into a container. Add salt and baking powder. Mix everything.
Pour fermented baked milk into the sugar-flour mixture. Sprinkle with vanilla and cinnamon. Beat the mixture until smooth.
Bake pancakes in a non-stick frying pan with a lid. Bon appetit!

Preparation

We will make excellent pancakes, but without filling. If you can’t imagine similar products without it, use apples, apricots, cherries or raisins. With this filling the food will become even tastier and more appetizing.

Let's start preparing fluffy ryazhenka pancakes by preparing the dough in accordance with the step-by-step photo recipe. Take a deep bowl and pour fermented baked milk into it. Then beat the eggs into the same bowl, add salt and sugar. Using a hand whisk or blender at low speed, beat until smooth.
Then sift the wheat flour to saturate it with oxygen. Gradually add the dry ingredient into the container, stirring the mixture with a whisk or blender (but only at low speed, since the flour cannot be beaten, but must be stirred in so that the products are fluffy). Send soda there at the rate of 1.5 teaspoons per liter of liquid. Soda acts as a leavening agent. If thick lumps suddenly remain, there are bubbles, and the dough itself seems lumpy, don’t worry, this is how it should be, the pancakes will still turn out delicious. Moreover, the dough should be thick: the thicker, the better. The splendor of the pancakes depends on the density. Pour hot water into a large saucepan. Place the container with the dough in it and leave it like this for twenty minutes to infuse.
After the specified time has passed, you can start frying the pancakes. The dough must not be stirred. Place a frying pan with a small amount of vegetable oil on the stove and wait for it to heat up. Then scoop up the dough with a spoon (without stirring) and pour it into the pan. Fry the pancakes on each side for two to three minutes. The products should become rosy.
When ready, transfer the food to a serving plate. As a result, we were able to make tender and fluffy ryazhenka pancakes using the suggested step-by-step photo recipe. You can serve them to the table. Bon appetit!

Every housewife has cooked delicious fluffy pancakes at least once in her life. Moreover, every housewife probably has her own proven recipe for fluffy pancakes. In this article, we have selected four recipes for fluffy pancakes: pancakes with kefir, pancakes with fermented baked milk, pancakes with milk and pancakes with sour cream.

Pancakes with fermented baked milk and nut flour

Pancakes with any nut flour have an unforgettable taste and aroma. This dish can be called a delicacy.

Cooking time: 50 minutes.

Ingredients:

1 chicken egg;
350 gr. fermented baked milk;
100 gr. wheat flour;
200 gr. any nut flour;
170 gr. Sahara;
1 teaspoon baking powder;
vanillin;
150 ml corn oil for frying;
salt - to taste.

Preparation:

Beat the chicken egg with salt and sugar. Add wheat flour mixed with baking powder.
Carefully pour warm fermented baked milk into the dough. Add nut flour. Add vanilla. Mix everything thoroughly.
Fry the pancakes in corn oil, covered. Serve with your favorite jam.

How to cook yeast pancakes with milk - recipe

Fluffy pancakes can be prepared not only with kefir or fermented baked milk with soda, but also with milk and yeast. To make yeast pancakes with milk, you will need the following ingredients:

2 cups of flour
150 ml milk
1 teaspoon dry yeast
3 tablespoons sugar
0.5 teaspoon salt

Heat the milk and add salt, sugar and yeast to the milk, stir. Gradually add flour, stirring constantly. The dough should be thick, like sour cream. Cover the container with the dough with a towel and place in a warm place for 50 minutes. Fry the pancakes in a frying pan with vegetable oil. Serve pancakes with fruit, jam or sour cream. Bon appetit!

Even such a fairly simple, at first glance, dish as pancakes can cause difficulties. Questions may arise already at the stage of preparing the dough, which “does not want to rise.” And it also happens that beautiful and fluffy pancakes in a frying pan for some reason “fall off” as soon as they are on the plate. The article will introduce you to some of the secrets of making sweet, fluffy and tasty pancakes.

Take care to choose quality products. This statement applies primarily to flour - use premium wheat flour.
It is better to mix the components of the dish not with a mixer or blender, but by hand.
It is recommended to use fermented milk products as a base - yogurt, fermented baked milk, kefir, yogurt. Their fat content can be any. An important condition is that the fermented milk base must be warm.
The amount of sugar that is added to the dough directly affects the fluffiness of the latter. The less (within reasonable limits) sweet sand you add, the taller and fluffier the pancakes will be.
Under no circumstances should the finished dough be stirred again before frying.
It is better to fry pancakes in a cast iron frying pan or any other with a thick bottom.

Fluffy pancakes with fermented baked milk without yeast

To make fluffy and soft pancakes, you don’t always need to put yeast in the dough. You can replace them with fresh kvass. The “airiness” effect will be more pronounced.

Cooking time: 35 minutes.

Ingredients:

2 chicken eggs;
100 ml kvass;
200 ml fermented baked milk;
100 gr. sour cream;
285 gr. flour;
1 teaspoon of soda;
140 gr. Sahara;
170 ml vegetable oil for frying;
salt - to taste.

Preparation:

Beat eggs and sugar until fluffy. Salt and add soda.
Mix fermented baked milk with sour cream and pour into the egg mixture. Add some flour. Mix well.
Pour kvass into the dough and add the remaining flour. Make sure the dough is uniform.
Cook the pancakes in a frying pan with vegetable oil. Serve with citrus tea.

Easy recipe for pancakes with fermented baked milk

Ingredients: 500 ml fermented baked milk; one chicken eggs; 1 tbsp. Sahara; 10 tbsp. spoons of flour (look at the consistency, like sour cream); salt; 0.5 tsp soda and rast. oil.

Cooking algorithm:

I mix fermented baked milk with chicken. eggs, add salt and sugar. It is best to knead the dough using a whisk. You can cope with this task even using a simple fork.
I add flour and soda to the mixture. I stir. If you didn’t know, you shouldn’t beat the pancake dough with a mixer, because the device will ruin the batch and the pancakes won’t be fluffy. Even if you can’t remove all the lumps manually, there’s nothing wrong with that.
The dough should be allowed to stand warm for 20 minutes. You can pour it into a deep container and place it near the stove.
I don’t stir the dough and immediately start baking the pancakes. Be sure to cover the hot surface of the frying pan with heat. oil I fry on both sides to form an appetizing crust.

It will take about 30 minutes to prepare the pancakes. I took this into account and allowed the dough to rest for 20 minutes. In 10 minutes you will make a batch and fry delicious pancakes.

It turns out that the recipe is not complicated. It must be said that in 100 gr. the finished product will have 215 calories.

Pancakes on fermented baked milk with bananas

If you are a follower of proper nutrition, then replace some of the wheat flour with fresh and ripe bananas. The dough will have a creamy texture. Natural fruit sugar will allow you to avoid refined analogues.

Cooking time: 50 minutes.

Ingredients:

1 chicken egg;
180 gr. banana pulp;
200 ml fermented baked milk;
140 gr. flour;
1 teaspoon baking powder;
1 tablespoon honey;
3 tablespoons flaxseed oil for frying;
salt - to taste.

Preparation:

Blend the banana in a blender until creamy.
Break a chicken egg into a container. Add salt and honey. Beat with a whisk.
Add flour and banana pulp to the egg mixture. Add baking powder and fill with fermented baked milk. Mix everything.
Cook pancakes in flaxseed oil.

Cooking tricks

Ryazhenka pancakes have their own cooking secrets that help make the baked goods tastier. So, follow these recommendations from experts:

Choose a frying pan with thick walls and a bottom for frying pancakes. It distributes heat evenly over the surface, ensuring an even degree of roasting.
It is better not to use a mixer to knead the dough; do it with a whisk or a regular fork.
The yeast dough is ready when bubbles appear on its surface. If they are not there, the base has not risen, and the pancakes may turn out to be flat cakes.
Add 2-3 tablespoons of vegetable oil to the dough base and fry the pancakes in a dry frying pan. This way you will rid your baked goods of excess fat content.
If possible, set the dough aside for a while so that it is saturated with oxygen. As a result, the dessert will be softer, looser, and more tender.
Add berries, pieces of fruit or dried fruit to the base to make the pancakes richer and tastier.
Ryazhenka has a specific sour taste; adjust the degree of its presence in the finished pancakes using sugar.
Choose odorless vegetable oil for frying so that it does not overwhelm the aroma of pancakes based on delicious fermented baked milk.
Give preference to premium flour, which will ensure high quality of the finished treat. Wheat flour is used more often, but combining it with oatmeal, potato, pea, and buckwheat flour is considered more successful.

Some tips and tricks

The pancake batter should not be too thick so that a spoon can barely turn it. Therefore, be especially careful when taking flour. Its amount per half liter of liquid should not be more than three glasses. The flour must be sifted; thanks to this simple procedure, pancakes or pancakes turn out more airy and tender. It is best to do this procedure twice.

Don't forget to add oil to the pan where the pancakes are baked. An insufficient amount of it will also not bring the finished product to the desired shape. Never add baking soda to liquid, especially to kefir (it will immediately extinguish it and the effect of obtaining a fluffy pancake shape will not be achieved).

Soda should be mixed with a small amount of wheat flour. The secret of lush pancakes is quite simple - the desire to please your loved ones with delicious pastries. Of course, you can’t do without the required amount of products either. Delicious and tender pancakes can be prepared not only for breakfast, but also served for an afternoon snack or dinner. Both adults and children simply adore them.