Ready fritters. How to make fritters? How to make delicious pancakes yourself

To make pancakes on kefir really lush, you need to fulfill two simple conditions - warm up the kefir a little, and add soda to the dough last. Such pancakes will be lush not only in the pan, but also after cooling.

Ingredients:(serves 2)

1 cup warm kefir (250 ml)
1 egg
180 g flour
1 st. l. Sahara
1 tsp without a slide of soda
1 pinch of salt

Another interesting observation is that the more sour the kefir, the tastier and more magnificent the pancakes are.

Cooking:

Whisk the egg together with the sugar and salt.

We put kefir in a glass in the microwave for 10-15 seconds to warm it up. You can simply put the glass in a bowl of hot water to make the kefir warm. Add kefir to the egg and mix.

Add 180 g flour. If there are no scales, this is about a glass of flour (with a capacity of 250 ml) along with the edges, plus a full tablespoon with a slide.

Stir and add 1 tsp. soda on a par with the edges, i.e. without a slide. Soda does not need to be extinguished, it will be extinguished with kefir, in ready-made pancakes there is practically no taste of soda. But if kefir is not at all sour, you can add 0.5-1 tsp directly to the dough. apple cider vinegar or lemon juice.

Mix thoroughly again so that no lumps remain. How the dough turns out in terms of density can be seen in the picture below - it should not pour, but drain heavily from a spoon or whisk.

We put the plate with the dough aside and let it stand for 5-7 minutes so that the kefir reacts with soda. Small bubbles appear on the surface.

We heat the pan with vegetable oil and spread the dough with a spoon. We take a little dough so that it does not drip from the spoon, wipe the excess on the edges of the bowl - the pancakes will turn out small, fluffy and will definitely bake inside. Fire should be medium. Fry the fritters on one side.

Flip the pancakes with forks and fry them on the other side. It can be seen how the pancakes immediately increase in volume, become lush.

Lush pancakes on kefir can be served with sour cream, honey, condensed milk, or. Fritters are very tasty both hot and cold, and after cooling they do not lose their splendor. If desired, you can add raisins or finely chopped apple to the pancakes, which is also delicious.

Pancakes are the simplest dish that many people love. However, not everyone bakes them. The problem is that it is not always possible to prepare high-quality dough for pancakes, and therefore they often turn out not lush and fried, but flat, fatty and completely unappetizing. How to make the right dough from the products that are at hand?

Making dough and baking lush pancakes really doesn’t work for everyone. Inexperienced housewives give up when the products come out thin, dense, dry quickly or absorb a lot of oil. You can eat such pancakes, but you want something ruddy and airy.

There are several secrets here. Of course, a lot depends on the type of baking powder - do you make them using soda or yeast.

But there are also general principles of preparation:

The pan must be hot - the dough is placed on the sizzling oil. After that, you can cover the pan and reduce the heat, but the first touch should be passionately burning. Otherwise, the product will instantly absorb all the oil!
You do not need to pour a lot of oil, just grease the pan if you do not want its excess in the product.
Check the consistency of the dough. Pancakes from batter quickly fall off and become pancakes. The density of good sour cream is a role model.

Kefir dough for fluffy pancakes

Kefir dough is quite common. It is loved for its simplicity and splendor, but most importantly, it allows you to dispose of unused remnants of "milk". You can use any fermented milk products found in the refrigerator. And yet, kefir pancakes remain soft and airy for a long time, and therefore they can be eaten with pleasure the next day.

To start the dough on kefir for lush pancakes, cook:

2 cups of kefir (a product of any fat content is suitable);
about three glasses of flour;
1 egg;
1 st. a spoonful of granulated sugar;
a little salt and vanilla;
1 st. spoon without top of soda.

Important! When measuring flour, look at its moisture content. The dough can take less or more, depending on this indicator.

This recipe uses a measuring cup of 160 g. Kefir is taken the most acidic - it reacts better with soda and gives out carbon dioxide, and hence the splendor of pancakes.

Progress:

Whisk the egg with salt and sugar in a large bowl.
Separately, in a small container, for example, in a ladle, heat kefir until curdled - just the flakes we need.
Pour the kefir into the eggs, slowly and stirring the mixture with a whisk so that the egg part does not curl.
Sift flour and mix with vanilla.
Pour the liquid into the flour and mix vigorously.
Pour soda into the finished dough and immediately knead just as quickly. By this time, the dough should not be liquid, but thick, with difficulty flowing from a spoon. If you have it more "fast", add a little flour.
The oven must be immediately, until all the air bubbles have come out. To do this, you need to splash a little oil on a hot frying pan and spread the dough with a spoon. As soon as it "grabs", reduce the fire. And when the pancakes are browned, turn them over and cover with a lid. You will notice how "fat" your pancakes.

After removing the dessert from the heat, you can put it on a paper towel to remove excess fat. Serve it with jam or sour cream, or both.

On curdled milk

Absolutely the same principle of heating a fermented milk product and combining it with flour and soda also applies when using sour cream, sour milk or yogurt. You can vary the amount of sugar and change the number of eggs, but the proportions of flour and fermented milk product remain the same - 2.5 or 3 cups of flour are used for half a liter of liquid. Pancakes are baked in the same way.

On sour cream and on ryazhenka

If you want to get pancakes with a delicious taste of cream or baked milk, make them with sour cream or fermented baked milk. It's really tasty, fragrant and magnificent.

Products to prepare:

half a liter of ryazhenka;
250 g or a little more flour;
1 teaspoon a spoonful of baking powder or baking soda;
a couple of medium-sized eggs;
1 or 2 tbsp. spoons of granulated sugar;
salt;
vegetable oil for frying.

Pour the fermented baked milk into a bowl and add the beaten mixture of eggs, salt and sugar to it. Then mix everything and pour soda or baking powder. Gradually adding flour, adding flour until it makes the dough thick, like sour cream. Heat the oil in a frying pan and start baking, as written in the previous recipe.

Dough pancakes with milk and soda

You can also make dough with fresh milk. Usually such pancakes are made with yeast, but you can also use soda. In this case, we acidify unleavened milk with vinegar, let it curdle a little on the fire, and then add salt, sugar, eggs and then flour with soda to the hot mixture. The oven is necessary, as usual.

And here are the ingredients for the dough:

a glass of milk;
half a spoon of salt and three quarters of soda;
1 st. a spoonful of table vinegar;
one and a half glasses of flour;
egg;
a couple of tablespoons of butter and sugar.

Recipe with milk and yeast

The dough with milk and yeast turns out wonderful - loose, rich, soft. For a pound of flour and half a liter of milk, 2 tablespoons of dry yeast are taken (without top, it is better to give the pancakes more time to stand and sour).

Also cook 2 eggs, 2 tablespoons of granulated sugar, salt to taste and vegetable oil - a little for the dough and a little more for frying. Some people like to put vanillin, but this is optional.

Cooking will be with dough, so everything is in order:

Dissolve sugar, vanillin in warm milk and add a glass of flour. After stirring, leave for half an hour to raise the cap in the pan.
Beat the eggs with a whisk and add salt, pour in a couple of tablespoons of vegetable oil.
Gently pour the egg mixture into the dough cap and, stirring, add the rest of the flour. The dough will seem thick, but during the fermentation process it will become less dense and lighter. In general, do not be afraid that it is like rubber - it should be so.
After half an hour in a warm place, our dough will double in size, which means it's time to bake.
In hot oil, fry the pancakes, taking out a portion of the dough with a spoon. But do not mix it, so as not to disturb the air porosity of the structure! Moderate fire and slow roasting - that's what pancakes need. To make it easier to take the dough, you can moisten the spoon with water.

By the way, these pancakes are fried very quickly, so do not leave them.

Fritters like in school

Do you love school pancakes too? Delicious, huge and melt in your mouth! There is such a recipe that corresponds to this GOST, which was used in all canteens of the USSR. Try it, you will definitely remember your school years.

Recipe in exact grams, as written in GOST:

481 g of heated water;
fresh yeast 14 g (you can also replace it with dry ones, you need 1 tsp with a pea);
large egg;
17 g of granulated sugar (or a large spoon with a slide);
6 g salt (half a teaspoon).
a little oil, literally three tablespoons, for frying.

Tip: If you do not know how to accurately measure water, pour two 250-gram glasses and subtract two tablespoons from the resulting amount.

Further pancakes from yeast dough without milk are made as follows:

Dissolve yeast and sugar in water (not hot, but slightly warm!) Add salt and egg, mix everything at low speed blender for about two minutes.
Pour the flour, previously well sifted, and knead the dough.
The dough will be quite heavy, it must be left under the film for an hour. When it rises, it needs to be besieged a little.
After another hour, the dough will double in size again. It's time!
Such pancakes are baked on low heat with almost no oil and under a lid. It is important! Flip over when one side is browned. The fritters come out spongy, toasted, great tasting and a bit rubbery just like you remember them from your high school canteen days.

Recipe for zucchini pancakes

They can be called dietary compared to other pancakes.

For 600 g of zucchini peeled from the middle and skin, take an egg, a glass of flour, 1 onion, soda, salt and pepper to taste, as well as a couple of garlic cloves and half a teaspoon of soda.

Zucchini, grated on a coarse grater, do not salt, otherwise they will give a lot of juice. Salt is at the very end.

In the meantime, add pepper to the grated mass, you can Provence herbs, as well as chopped garlic and flour.
Mix everything and get the dough in which we put the yolk. Grind and add finely chopped onion.
Pour a pinch of salt into the remaining protein and beat until foamy - it is due to it that the pancakes will turn out lush.
After adding the protein, mix everything gently and set aside for about half an hour. Just before frying, salt and start frying in oil, which is poured approximately to a layer thickness of 1 cm.

The excess oil will then have to be collected with a paper towel, but still the dish comes out very tasty.

Fruit fritters on semolina

The original recipe with fruits and semolina will surprise and delight gourmets.

Need to:

one orange;
1 large apple;
1 st. decoys;
5 tablespoons of flour;
some salt and 3 tbsp. spoons of sugar;
a couple of eggs;
oil.

These pancakes are made like this:

You need to take an orange and squeeze the juice.
Add sugar and salt, as well as grated apple.
Pour in the eggs and mix everything.
Add flour.
Let the dough stand for 15 minutes, then heat the oil and bake the pancakes.

What to cook for breakfast for the whole family quickly and tasty? Of course, pancakes! They can be made with milk, kefir, fermented baked milk, yogurt and even water. As an additive, fruits, vegetables, offal, cottage cheese, herbs and berries are used. Below are recipes from which it will become clear how to cook pancakes without spending a lot of time and effort.

To make pancakes on kefir, you can take a dairy product of any fat content, it does not matter.

For cooking you will need:

a package of kefir;
egg;
40-50 g of granulated sugar;
5-7 g of salt;
15-20 g baking powder;
0.35-0.4 kg of flour.

Cooking order:

Mix the egg with salt and sugar, beat until foamy.
In small portions, add slightly warmed kefir to the egg mass, mix until smooth, add baking powder.
Pour the flour, stirring constantly, until the lumps disappear and the base acquires the desired density and viscosity.
Let the dough stand, and when bubbles appear on its surface, mix and fry portions in warm, odorless vegetable fat.

Attention! You can spread the pancakes in the pan only when the fat warms up well. Otherwise, they will "spread" and become flat.

Recipe for cooking with milk

Breakfast will be no less tasty if you cook pancakes with milk for it. You can make dough with yeast or without yeast. In this recipe, we will consider the second option.

For cooking you need:

0.4 l of milk;
2 eggs;
40-60 g of sugar;
salt;
a pinch of vanilla;
5 g of baking soda;
0.25-0.3 kg of flour.

So, we cook in milk without yeast:

Rub the eggs with sugar until the sand has melted, then add salt and knead again.
Pour milk into the mass, stirring constantly.
Put vanilla sugar and soda here, start adding flour.
Bring the dough to the desired consistency, break up all the lumps and fry the portions in odorless oil.

Pancakes can be served with sour cream, condensed milk, honey or jam.

Lean pancakes on the water

The inability to consume sour-milk products and dishes based on them for one reason or another is not at all a reason to refuse lush pancakes. You can also make them on the water.

For cooking you need:

0.25 l of water;
2 eggs;
0.3 kg of flour;
30-40 g of sugar;
salt;
5 g of soda;
some citric acid.

Cooking pancakes on the water:

Pour citric acid granules into the water and wait for them to completely dissolve.
Bring eggs, sugar, salt, soda into the liquid and stir with a whisk.
Pour flour into the dough and beat until lumps disappear.
Fry the fritters until golden brown.

On a note. When preparing such a dish, you can use buckwheat, oat or corn flakes that do not require cooking. They will need to be scalded with boiling water, let it brew, and when they have cooled, put in the dough.

Fritters on sour milk with semolina

Every housewife is familiar with the situation when milk left on the shelf of the refrigerator turns sour. But such a product is also allowed to be used in cooking. Fritters made with sour milk are more tender and airy than those made with fresh milk. The main thing is that the product does not have a specific "putrefactive" smell.

For the dish you will need:

0.4 l of sour milk;
egg;
150 g of semolina;
30-40 g of sugar;
salt;
25-30 g baking powder;
flour (how much the base will take).

Work process:

Pour semolina into a bowl, pour sour milk and let it brew until the grains swell.
Mix the egg with sugar and salt, beat with a whisk.
Combine the egg mass with milk and semolina, put the baking powder, stir.
Pour the right amount of flour, knead until the lumps disappear, let the dough stand for a quarter of an hour, and then proceed to frying.

When preparing a dish according to this recipe, you can use buckwheat or corn flour instead of wheat flour.

Delicate pancakes on fermented baked milk with apricots

Ryazhenka can also be used when cooking pancakes, and to diversify their taste, you should add apricots to the composition. They are allowed to be taken fresh, dried or canned.

For work you will need:

500 ml of fermented baked milk;
0.25 kg of apricots;
2 eggs;
sugar to taste;
salt;
5 g of soda;
0.35 kg of flour.

Operating procedure:

Grind apricots with a knife or puree in a blender, and then mix with fermented baked milk.
Grind the eggs with sugar, salt and soda, then combine with the prepared mixture.
Pour the right amount of flour, knead and fry in refined fat.

Instead of apricots, you can take bananas, apples, pears, pumpkin pulp or any berries. Serve pancakes with powdered sugar, chocolate icing or syrup.

Original breakfast on yogurt with raisins

To prepare such pancakes, you will need to take classic yogurt without any additives.

For work you will need:

250 g of yogurt;
2 eggs;
50-60 g of raisins;
50-70 g of sugar;
salt;
15 g baking powder;
vanilla and cinnamon;
0.3 kg of flour.

Work process:

Break the eggs into a bowl, add salt, sugar and mix thoroughly.
Add yogurt, washed raisins, baking powder, vanilla, cinnamon to the resulting mass and beat the mixture with a whisk until smooth.
Sprinkle flour in small portions, bring the dough to the desired consistency, and then proceed to frying.

If there are no raisins in the house, you can take prunes, dried apricots or dried pitted cherries.

Yeast air fritters

When the hostess has enough time, you can cook airy lush pancakes with yeast. The latter are best taken in pressed form, but, in extreme cases, dry ones are also suitable.