Lush pancakes with sour cream

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.

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 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.

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.

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 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.

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.

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.

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.

An unusual combination of zucchini and apples easily turns into fragrant and delicious pancakes. A hearty dish suitable for breakfast and snacks. And it's very easy to cook it!

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.

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.

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!

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.

The whole family loves pancakes - you can eat ruddy crumpets with anything and change the mood of the meal every time. Pancakes are especially good right after frying - hot, soft, fluffy. In the cooled form, their charm is somewhat lost, but it is easy to restore it if you heat the products in the microwave or in a frying pan with the addition of a small amount of water. We prepare these yeast pancakes in milk using raw yeast.

Each housewife prepares pancakes in her own favorite way. I want to share an incredibly delicious recipe for fluffy pancakes cooked in curdled milk with yeast. Pancakes are an excellent option for a hearty family breakfast. Fritters are obtained with a neutral taste and you can add your favorite sauces and fillings yourself.

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 run out of eggs at home, or you are fasting, this is not a reason to give up homemade pancakes. You can cook them without eggs, and they will turn out fluffy and airy - no worse than butter. Knead the dough on kefir with dry yeast, let it fit well and fry in a sufficient amount of vegetable oil. We will serve hot donuts with sour cream, jam, honey - the homemade ones will definitely like it!

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.

We offer a recipe for simple yeast pancakes. Their peculiarity is that we will knead the dough based on kefir. And yeast dough on kefir always turns out to be a little more fluffy than on milk - this is a huge plus for pancakes. Let's also add apples. So that their sufficiently moist pulp does not weigh down the dough, cut them into cubes, and not three on a grater.

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.

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.

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.

Looking for a quick and hassle-free breakfast or snack throughout the day? Then this recipe for zucchini pancakes will be a great solution. For cooking, you need a minimum set of products. Thanks to this, the taste of zucchini in pancakes remains bright and pronounced. And the dish itself turns out to be juicy and tender.

Zucchini pancakes can be made quickly and easily using a blender. All you need to do is place the vegetable pieces in the chopper bowl, add the rest of the ingredients and press the button. This recipe does not use eggs, so such zucchini pancakes can be part of the lean menu.

In zucchini season, it's time to cook pancakes. This recipe is simple and, in addition to zucchini, includes only garlic, herbs, eggs and flour. Despite the modest range of products, the pancakes turn out to be rich in taste - the juicy sweetness of the zucchini, along with the aroma of garlic, does their job.

If you are looking for a recipe for a low-calorie vegetable dish with a delicate taste, then consider that you have already found it! Our zucchini and carrot pancakes are oven-baked and taste like Feta cream cheese. This cheese is soft, but often salty, which must be taken into account when preparing pancake dough. If you don’t want to, you do not need to add the cheese, but in this case add a little more flour so that the pancakes do not fall apart during cooking.

Adding grated cheese and garlic to squash pancakes favorably changes their taste and texture. The cheese melts when frying, and the pancakes inside are juicy and tender. And garlic gives a special piquancy. Such pancakes are very tasty just with sour cream.

Zucchini and potato pancakes are similar in taste to pancakes, but the zucchini in the composition gives more juiciness and tenderness. Such pancakes can be served simply with sour cream or with some kind of complex sauce.

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.

This method of making yeast pancakes is interesting in that, firstly, the dough is kneaded without eggs. We just use milk as a liquid base. We recommend taking fresh yeast - this recipe has never failed with them. Secondly, we knead the dough rather thick: it is noticeably thicker than for traditional pancakes. After proving, form crumpets from the dough and fry them in oil until light brown blush. Fritters are airy, porous and tall.

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.

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.

Yeast pancakes bring back memories of childhood, don't they? Such loose crumpets with a golden crust and a slightly stringy crumb were often served in kindergarten and school.Even if you do not have such associations, we recommend that you cook such pancakes and please your loved ones with a simple sincere delicacy. Ideal accompaniment - sour cream, jam, honey.

If you like fluffy, tall pancakes with a spongy crumb and a thin golden crust, then this recipe is for you. We knead the dough using the sponge method using milk and fresh yeast. It also contains eggs. The dough rises well, it turns out to be porous and "alive". When frying, the products also “grow” well, they turn beautifully and, already in the frying pan, make it clear that these are not just pancakes, but a real warm homemade delicacy. And the aroma in the kitchen is just magical.