Classic recipe for pancakes on yogurt
Necessary ingredients: 4 glasses of low-fat kefir, 3 chicken eggs (can be replaced with 4 quail eggs, which will make pancakes more elastic and saturate with vitamins), 3 tablespoons of sugar, 2 teaspoons of soda, about two glasses of wheat flour, half a teaspoon of salt. a simple traditional recipe eggs are thoroughly rubbed with sugar and salt to whiteness. You can do this with a mixer or a usual whisk. In a separate bowl of kefir, soda is poured and mixed. In this case, vinegar is not required for quenching, since by virtue of its acidity kefir itself acts as an alkaline neutralizer. Within a few minutes, the kefir mass with soda is kept for the desired reaction until a foam appears. Further, whipped eggs are combined with kefir and with continuous stirring, flour is added. Flours require about two glasses, but this measure is inaccurate, since the density of the mass is determined during the mixing of the dough and, based on this, the necessary amount of flour is added. The consistency of pancake dough should be obtained as an average density of sour cream, but in no case is not liquid. Before baking, this dough on kefir is aged for about half an hour, and then baked on a heated frying pan, lubricated with butter or a slice of bacon. Pancakes on yogurt are very fragile, and therefore for removal from the frying pan a wide spatula is used. 
Yeast pancakes on yogurt
For fans of more lush and thick pancakesa recipe with yeast will be suitable, although this will increase the calorie content of the dish. This recipe can be considered a native Russian, except that in the old days it was not kefir, but sour milk. But nevertheless the principle of kneading the dough and cooking is identical. Necessary ingredients: 1 cup 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. Preparation: Yeast is poured with warm kefir and left for twenty minutes for "blooming." Meanwhile, the eggs are ground with sugar and butter. To make the pancakes become thicker, more gorgeous and more tender, you can use ghee. When yeast in kefir disperse, you need to add egg mass and mix everything. Then flour is poured with constant stirring to the state of half-sour cream. The resulting dough is salted to taste and aged for about an hour in a warm place, so that the oracle is approached. Bake such pancakes in a frying pan, preferably in butter, which will give the final dish a special flavorful flavor.
Oatmeal pancakes with starch
The recipe for pancakes on oat flour is just as simple inperformance and is available by the required number of products. These pancakes differ from wheat in that they have an unusual taste and some crunchiness. They are also thick and lush, but more fragile. Necessary 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: So, what is added to the pancakes starch? In this case, this complex carbohydrate acts as a thickener and binding of the dough, because oat flour, as mentioned above, makes the baking fragile, and for good pancakes elasticity is necessary. In addition, the addition of starch can significantly reduce the amount of harmful carbohydrates, such as animal oils. Starch will make the lean dough more lush and loose, which will affect the taste. As in all the above-described recipes, the way of making oatmeal pancakes is practically identical to them. Eggs are beaten with sugar. But in this case is added not creamy, but olive oil. For what - it will be clear a little later. Kefir is mixed with soda and left until the formation of foam. The flour is mixed with dry starch. Then everything is connected and stands still about half an hour, salt is added to taste. But the baking process is already different and more convenient. The previously added olive oil eliminates the subsequent lubrication of the pan for each new pancake. Frying pan smears only the first time. And then the dough with the added oil no longer sticks with the frying. This method does not make pancakes more fat, since all the added oil is cooked almost completely. You can use this culinary trick when baking absolutely any pancakes while using a wide variety of recipes. 
Nutritional value of kefir pancakes
For some reason, there is an opinion that any pancakesextremely high-calorie and harmful to the figure. Perhaps this opinion has developed due to the traditions of the Shrovetide week, when pancakes are tasted every day and in different cooking variations, with different fillings and simply oiled. Of course, eating rich pancakes with condensed milk and with oil, no wonder to gain excess weight. But if we take as a basis the traditional recipes described here and calculate the energy value of these pancakes, then there are absolutely no grounds for panic. Taking into account eggs, kefir, flour, sugar and a small amount of oil included in these recipes, the average caloric content of pancakes on kefir is about 200 kcal / 100 g of the finished product. This is approximately equal to the calorie plate of cereal with milk for breakfast or a sandwich with sausage. Also, there are so many calories in two muffins or in one small 45 gram chocolate bar. Three boiled eggs also contain exactly 200 kcal. Proceeding from these data, it can be concluded that thick, lush and tasty pancakes on kefir dough is not harmful to the figure, than many other breakfasts and lunches that are habitual for everyone. Therefore, you should not deny yourself and your loved ones the pleasure of periodically eating ruddy pancakes.
