Classic recipe for pancakes on yogurt
Ingredients required:4 cups of low-fat kefir, 3 chicken eggs (can be replaced with 4 quail eggs, which will make the pancakes more elastic and saturate them with vitamins), 3 tablespoons of sugar, 2 teaspoons of soda, about two cups of wheat flour, half a teaspoon of salt Method of preparation: According to this simple traditional recipe, eggs are thoroughly ground with sugar and salt until white. This can be done with a mixer or a regular whisk. In a separate bowl, soda is poured into the kefir and mixed. In this case, quenching with vinegar is not required, since due to its acidity, kefir itself acts as an alkali neutralizer. For several minutes, the kefir mass with soda is kept for the desired reaction until foam appears. Next, the beaten eggs are combined with kefir and flour is added with continuous stirring. You will need about two cups of flour, but this measure is not exact, since the consistency of the mass is determined during the mixing of the dough and, based on this, the required amount of flour is added. The consistency of the pancake dough should be like medium-thick sour cream, but in no case liquid. Before baking, such dough on kefir is kept for about half an hour, and then baked in a hot frying pan, greased with butter or a piece of lard. Pancakes on kefir are very fragile, and therefore a wide spatula is used to remove them from the frying pan.
Yeast pancakes on yogurt
For lovers of more fluffy and thick pancakesa recipe using yeast will do, although it will increase the calorie content of the dish a little. This recipe can be considered originally Russian, except that in the old days they used sour milk instead of kefir. But nevertheless, the principle of kneading the dough and cooking is identical. Required ingredients: 1 glass of low-fat kefir, 250 g of wheat flour, 40 g of butter, 25 g of yeast, 2 eggs, 2 tablespoons of sugar and a pinch of salt Method of preparation: Pour warm kefir over the yeast and leave for about twenty minutes to "dissolve". Meanwhile, grind the eggs with sugar and butter. To make the pancakes thicker, fluffier and more tender, you can use ghee. When the yeast in the kefir disperses, you need to add the egg mass and mix everything. Then add flour, stirring constantly until the consistency of semi-thick sour cream. The resulting dough is salted to taste and kept for about an hour in a warm place so that the dough rises. Such pancakes are baked in a frying pan, preferably in butter, which will give the final dish a special rich aroma.
Oatmeal pancakes with starch
The recipe for pancakes with oat flour is just as simpleexecution and is available in the required amount of products. These pancakes differ from wheat ones in that they have an unusual taste and some crispiness. They are also thick and fluffy, but more fragile. Required ingredients: 2 cups of oatmeal, 2 chicken eggs, 50 ml of olive oil, 1 teaspoon of soda, 2 tablespoons of cornstarch, 4 tablespoons of sugar, 3 cups of kefir and salt to taste Method of preparation: So, why is starch added to pancakes? In this case, this complex carbohydrate acts as a thickener and binder of the dough, because oatmeal, as mentioned above, makes the baked goods fragile, and elasticity is necessary for good pancakes. In addition, when adding starch, you can significantly reduce the amount of harmful carbohydrates, such as animal oils. Starch will make lean dough more fluffy and loose, which will affect the taste. As in all the recipes described above, the method for making oatmeal pancakes is almost identical to them. Eggs are beaten with sugar. But in this case, not butter, but olive oil is added. Why - will become clear a little later. Kefir is mixed with soda and left until foam forms. Flour is mixed with dry starch. Then everything is combined and left to stand for about half an hour, salt is added to taste. But the baking process is already different from the previous ones and is more convenient. The olive oil added earlier eliminates the subsequent greasing of the frying pan for each new pancake. The frying pan is greased only the first time. And then the dough with added oil no longer sticks when frying. This method does not make the pancakes fatter, since all the added oil is fried almost completely. You can use this culinary trick when baking absolutely any pancakes using a wide variety of recipes.
Nutritional value of kefir pancakes
For some reason, there is an opinion that any pancakesare extremely high in calories and harmful to the figure. Perhaps this opinion was formed due to the traditions of Maslenitsa week, when pancakes are enjoyed every day and in different variations of preparation, with various fillings and simply greased with butter. Of course, eating rich pancakes with condensed milk and butter, it is not surprising to gain extra weight. But if you take the traditional recipes described here as a basis and calculate the energy value of these pancakes, then there is absolutely no reason to panic. Taking into account the eggs, kefir, flour, sugar and a small amount of butter included in these recipes, the average calorie content of pancakes on kefir is about 200 kcal / 100 g of the finished product. This is approximately equal in calorie content to a plate of cereal with milk for breakfast or a sandwich with sausage. Also, this amount of calories is contained in two muffins or in one small 45-gram chocolate bar. Three boiled eggs also contain exactly 200 kcal. Based on these data, we can conclude that thick, fluffy and tasty pancakes on kefir dough are no more harmful to the figure than many other usual breakfasts and lunches. And therefore, you should not deny yourself and your loved ones the pleasure of periodically trying ruddy pancakes.
