Fritters with sour cream without yeast

Kefir pancakes with sausage are a great way to quickly feed a family. In addition, such pancakes will help out if your kefir is stagnant and there is an unclaimed piece of sausage. Products can be easily disposed of for a delicious result.

Pancakes for breakfast or dinner are always a great solution. They cook quickly, taste good with a variety of toppings and sauces, and fill up well. Kefir pancakes are good because they turn out fluffy and soft, like yeast, but you do not need to wait until the dough rises. After mixing all the ingredients, it is recommended only to let the dough stand for ten minutes so that the soda is extinguished in the kefir and the air bubbles can saturate the future pancakes.

The addition of fresh green onion feathers to the dough dramatically changes the usual taste of pancakes. They become piquant, especially juicy and aromatic. If desired, you can also add bacon cut into small cubes to such a dough - this will add even more flavor to the pancakes.

Each housewife has her own proven recipe for lush pancakes. Each of them has its own tricks. For example, quick-cooked pancakes with kefir and sour cream should be served hot, cooling they harden and lose their taste.

The baking powder gives the pancakes baked in kefir a splendor. Thanks to him, baking is airy and weightless.We suggest diversifying the inner world of pancakes with the help of poppy: it crunches pleasantly on the teeth and adds piquancy.

Pancakes are homemade baked goods that can be made not only sweet but also salty. I propose to cook pancakes on kefir without sugar. This option goes well with sour cream and can replace bread.

Every housewife knows that making delicious and fluffy pancakes is not so easy. This requires not so much skill as a recipe in which all the ingredients are correctly selected. The proposed recipe for pancakes at the department is exactly this: harmonious in the combination of ingredients and easy to use.

For lovers of cabbage dishes, it is suggested to bake pancakes from raw cabbage. Many housewives pre-boil cabbage, but it loses its taste in pancakes and becomes very soft. We simply chop the cabbage for pancakes and grind it with salt. Young early cabbage is very tasty in this dish. You can add onion or garlic to these pancakes according to your taste.

Lush mouth-watering pancakes are so nice to serve for breakfast with jam or preserves. A special cooking recipe will make the popular dish even more airy and attractive. The whole secret is in the dough, which is prepared with milk and sour cream.

It is with great pleasure that I want to share an interesting recipe for cabbage pancakes with kefir. The taste of the pancakes is indistinguishable from the cabbage pies, and they are cooked in a matter of minutes. Now this is my favorite recipe, and now I don't bother with pies. Try it and you will definitely not regret it. Cabbage pancakes instantly disappear from the table.

I propose to cook delicious pancakes with egg and onion with an incredibly delicate and airy texture. If you love onion and egg patties, you will definitely appreciate this dish. It tastes no different from pies, but it is prepared several times faster and easier. Prepare such pancakes for your family for dinner or breakfast.

I propose to cook incredibly tender and airy homemade pastries - fluffy pancakes on sour cream without yeast. The pancakes are extremely tasty, fluffy and porous. I often cook such pancakes for breakfast. The recipe is simple and quick.

Sour milk is a fermented milk, easily digestible product that has a beneficial effect on the intestines. Today I want to share a wonderful recipe for fluffy pancakes with sour milk without yeast. The result is tender and airy pancakes that can be served for breakfast or afternoon tea, as well as for tea.

It is with great pleasure that I want to share a simple and incredibly delicious recipe for pancakes with egg and green onions. If you love pies with savory fillings, these pancakes will definitely suit your taste. You can take these pancakes with you on a trip, on a picnic, or as a snack to work.

It is with great pleasure that I want to share a simple, tasty and quick recipe for fluffy and fluffy pancakes cooked with yogurt and sour cream. The pancakes are perfect for a family breakfast or a friendly tea party. Prepare homemade cakes and pleasantly surprise your guests and relatives.

A hearty and original breakfast is much easier than you might imagine. Make mouth-watering sausage and cheese pancakes that resemble a small pizza. Pets will appreciate it!

Sour cream pancakes stuffed with cheese and sausage are juicy and moderately fatty. An appetizing and original dish will not leave anyone indifferent, and it will take very little time to prepare it.

On sour cream, which has expired and it has become more sour, you can cook lush and mouth-watering pancakes. They are prepared either sweet or with herbs and other unsweetened additives. In this recipe, you are invited to add fresh herbs and cheese to the dough. You will have a simple and hearty breakfast dish.

A very simple pancake recipe using sour cream and bananas. It is better to take sour cream fatter - the taste of baked goods will be softer. And bananas should be soft, ideally overripe. They are sweet, soft and blend perfectly into the dough. It is convenient to use a mixer to knead the dough. You need to fry the pancakes over low heat, since bananas tend to burn the dough.

If you are gluten intolerant or just want to try your usual pancakes with unfamiliar ingredients, try using rice flour for the dough. It will not give such a fluffy and loose crumb typical for wheat pancakes - the products will be flatter. But the taste of such pancakes is very delicate and pleasant.

Apples and cinnamon are made for each other. In any baked goods, this combination evokes appetite and pleases with an amazing aroma. Let's prepare juicy pancakes with apple pieces - based on kefir dough, with the addition of this sweet spice. The pancakes are fried quickly, the fruit pieces do not have time to soften much during this time, but at the same time they become more tender. The final texture of the pancakes is a porous soft dough, juicy apple splashes, and a crispy crust. And, of course, the mouthwatering aroma of cinnamon.

Very interesting in texture, pancakes, which mostly consist of pumpkin and apples. The dough on kefir and eggs acts as a base in which the fruit pulp is kept and does not allow it to disintegrate. Apples are suitable for any variety. The situation is the same with pumpkin - both sweet and not very sweet will do, since you can additionally add granulated sugar to the dough and correct the missing sweetness.

The remains of cottage cheese and kefir in the refrigerator can be very successfully used if you cook pancakes. Add a grated apple to the dough - it will be juicy and aromatic. So that the pancakes are not heavy and too wet, be sure to introduce soda - it will be extinguished with kefir and an apple and will give the missing porosity. Such pancakes are especially tasty when hot.

A very simple recipe for delicious fluffy pancakes with sour cream that just melt in your mouth. It is advisable to use sour cream with a fat content of 20% and above - this has a positive effect on both the taste of the crumpets and their airiness. We recommend frying the pancakes in a non-stick frying pan with a small amount of vegetable oil - this way you get an even golden brown crust, and the finished products do not come out too greasy.

Who among us has not cooked pancakes at home? These baked goods are so simple and non-whimsical that even children can easily master the process. However, there are a few things to keep in mind if you want to make really fluffy pancakes that won't settle and have large pores on the inside. First, we take sour cream from 20% fat and above. If the product is low in fat, then there is a risk of getting flat pancakes, and not high crumpets. Secondly, we achieve the correct consistency of the dough - it should be quite thick, not flowing. Thirdly, we use a baking powder - it will provide porosity and airiness to the dough.

Knead the pancake dough with sour cream and add apples to it. And for the scent, add a pinch of cinnamon. This combination gives a very pleasant taste and moist, juicy texture to the finished product. To make the crumb more porous, do not forget about the need to use soda: it will be extinguished by malic acid and will not allow the pancakes to be dense and heavy. The pancakes are especially tasty when hot. Serve such ruddy round cakes for breakfast with coffee - a good start to the day is guaranteed

Sour cream pancakes are a great solution. Even if the product is not entirely fresh or even sour, we knead the dough without a doubt: in an acidic environment, soda is perfectly extinguished, and the finished pancakes turn out to be soft and porous, while the products do not have a sour taste. For breakfast, afternoon tea or dinner, with jam, sour cream or condensed milk - such pancakes will come in handy and will appeal to the whole family.

If sour cream has stagnated in the refrigerator, we recommend making pancakes from it. It is noteworthy that sour cream will fit even if it is not the first freshness and has become too sour. You don't even need eggs for the test. The pancakes turn out to be very tender, in a damp crumb, which literally melts in the mouth. They are somewhat reminiscent of pancakes, since they remain flat during frying and grow in height quite a bit. When frying, we recommend using a non-stick frying pan and using a minimum of vegetable oil.

Sour milk is ideal for pancakes. Its sour taste is absolutely not felt in finished products. And its changed composition provides just the splendor and friability of the pancakes. In this recipe, we use sour milk for the dough. We recommend using the pancakes immediately, hot and cold: their crumb is tender and friable, and the crust is slightly crispy at the edges. As it cools, the pancakes harden and lose their taste.

Pancake dough can be kneaded on almost any dairy or fermented milk product. In this case, we use regular milk. For splendor, firstly, beat the dough well - for this it is convenient to use a mixer. Secondly, we add baking powder. The dough will be saturated with air bubbles and result in fluffy pancakes. The dough preparation process will take no more than ten to fifteen minutes.

Homemade pancakes always create a special atmosphere in the kitchen. And if you serve them for breakfast, then a good mood for the whole day is guaranteed. It is important that such food is not only attractive, but also quite satisfying. It is also convenient that everyone can choose a different accompaniment to pancakes: sour cream, jam, honey, condensed milk, etc. The impression of a multicomponent breakfast is created, and the hostess just needed to quickly mix the dough and fry non-capricious pancakes.

You can often find recipes for delicious dishes, the preparation of which requires a minimum of ingredients, and the result will really please. These pancakes are just such. Most of the dough will require only sour milk and flour. The rest of the additives add flavor, aroma and loosen the texture of the dough: salt, sugar, soda, vanillin. When hot, such pancakes are soft and crumbly, with a crispy crust. They go well with sour cream, jam, honey. When cooled down, the products harden and are no longer so tasty. Therefore, we recommend preparing such a portion so that you can eat everything at once.

If there is not much cottage cheese available, then instead of the usual curd cakes, you can make cottage cheese pancakes. They turn out to be fluffier and softer than cheese cakes. We also suggest adding apples to the curd dough - grated on a coarse grater or finely chopped. Fruit will dilute the viscous dough with crispy pieces - very handy. Such pancakes with honey are very tasty, and it is best to serve them hot.

Lush ruddy pancakes will instantly gather all household members at the table. When frying, a warm aroma of homemade dough appears, which is unlikely to leave anyone indifferent. The zest of the pancakes is the apple filling. We suggest placing it not in the center of the products, but simply stirring the pieces of fruit into the dough. The pancakes are juicy and not sugary - refreshing apples go well with sweet dough. It is best to eat the pancakes immediately after frying, while they are hot and soft. After cooling, the dough hardens and is no longer so airy.