Delicious pancakes - fast, tasty and affordable

Delicious, fluffy and satisfying pancakes are one of the most beloved and widespread delicacies around the world. An original Russian dish, which until the 19th century did not even have a solid spelling, is a round cake of liquid dough fried in a large amount of oil.

What’s interesting is that for a long time the concept of “pancakes” did not have a clear definition, no clear framework for preparation or specific technology, only visual signs. Pancakes were practically no different, if you follow the definition, from pancakes or the same crumpets; they were prepared from millet, potatoes and other, most unexpected, ingredients.

Such a delicacy, depending on the method of serving, could turn into a light snack if seasoned with, for example, garlic sauce, a hearty second course if baked with pieces of meat, and the most common: a delicate dessert that can be easily combined with sour cream and condensed milk , yogurt, honey, jam and any other sweet additives.

Currently, pancakes are flour products that are mixed with milk and a small amount of yeast, flavored with butter and eggs for richness. Most often, the dough turns out to be quite liquid, which is somewhat thicker in consistency than pancake dough; it is allowed to rise several times and fried in a layer of vegetable oil.

Pancakes are an excellent dish for busy housewives who don’t have a lot of free time to tinker in the kitchen, but want to please their loved ones with something fresh and tasty. And all because they fry quickly, brown easily, and after just half an hour from the start of cooking they can delight the whole family with their delicate and airy texture.

Many housewives give their preference to recipes in which pancakes are cooked with yeast, thanks to which the dough rises well and the pancakes are airy.

The only drawback of such recipes is that they require time for the dough to rise thanks to the yeast.

However, there are recipes that allow you to prepare airy and tasty pancakes with kefir or yogurt, which cook much faster than with yeast. Another quick option that allows you to prepare fluffy, and no less tasty, pancakes is using baking powder or soda.

The secret of splendor in this case lies in the release of carbon dioxide, which causes the dough to rise. Now it’s not difficult to guess that the main secret of delicious pancakes lies in the correct preparation of the dough, which is able to “breathe” and turn into airy cakes.

Preparing Ingredients

The most important thing in any pancakes is, of course, flour; the success of the finished dish will depend on its quality and type. Before you start kneading, the flour must be sifted at least 3 times, which will allow it to be thoroughly enriched with oxygen and rise easily in the finished dish.

If you decide to use yeast, it is important that it is fresh, otherwise the dough runs the risk of not being suitable. The fat content of curdled milk or kefir will not affect a good result, however, among some housewives there is an opinion that the more sour it is, the tastier and fluffier the pancakes will be.

How to cook pancakes with kefir?

As we have already said, you can prepare fluffy pancakes without using yeast, for example, with kefir. To prepare the dish you will need:

• kefir – 0.5 l;
• flour – 2 cups;
• sugar – 3 tbsp. spoons;
• soda, salt.

It is important to know that to obtain airy pancakes, you must use kefir at room temperature, and in no case straight from the refrigerator!

In addition, kefir should sour well; very fresh pancakes will turn out thin; strive for a fairly thick consistency of the dough - it should resemble thick sour cream. If the dough turns out watery, you can add another half a glass of flour, stirring it well.

Pour all the kefir into a clean, dry bowl, add a teaspoon of salt to it, and then pour in all the prepared sugar. Next, add baking soda; there is no need to extinguish it with water, since kefir does a good job with this. Mix everything well and begin to pour in the flour, achieving a thick sour cream consistency.

Heat a frying pan with a heavy bottom with vegetable oil, and begin to spoon out the pancakes, fry on both sides until golden brown. To prevent them from burning on the outside, it is better to reduce the heat a little, this will allow the pancakes to fry well inside.

How to cook with milk?

It turns out that to prepare such a dish, you can use fresh milk; prepare a simple dough with yeast, which requires additional time for fermentation. The recipe includes the following ingredients:

• flour - 3 cups;
• milk – 500 g;
• egg – 1 pc.;
• yeast – 1 tsp;
• sugar, salt.

We dilute the yeast in warm milk (not hot!), and then add a little flour, stir and wait until it doubles. This usually takes 10-15 minutes, after which we add an egg and one tablespoon of vegetable oil, add flour in portions, mix thoroughly and constantly so that lumps do not form, which are then so unpleasant to feel in the finished dish.

During the kneading process, it is important to achieve a sufficiently thick dough that will flow down the spoon. Next, we leave it to ferment, the process takes about two hours, during which time the dough should apparently rise and double its volume. After the time has passed, heat the frying pan well, add oil and bake on both sides until cooked.

Zucchini pancakes recipe

The main character in this dish is zucchini, distant relatives, which are so loved by our chefs for their delicate and light taste. To get a tasty dish, you need to choose the strongest and youngest zucchini, from which you do not need to cut off the thin skin, it is rich in nutrients and does not in any way affect the taste of the finished pancakes.

• zucchini – 2 pcs.;
• flour – 5 tbsp. spoon;
• eggs – 2 pcs.;
• salt, pepper, herbs.

Finely chop the greens, grate the zucchini on a fine grater and, if too much juice has formed, drain it. Mix the grated mass with herbs and eggs, salt and pepper to taste, gradually add flour in portions, mix everything well and achieve a thick, not very liquid mass. If the dough is too doughy, you can add more flour than indicated in the recipe.

Heat a frying pan, pour in oil, heat it up and spoon out the zucchini mixture, fry the pancakes on both sides for a few minutes. This dish is best served with sour cream.

Chicken liver pancakes recipe

• liver – 300 g;
• flour – 0.3 cups;
• eggs – 2 pcs.;
• onion – 1 pc.;
• salt, pepper, butter, sour cream.

Peel the onion and finely chop it, fry it on high speed for about 2-3 minutes, then turn off the heat and cool the onion. We wash the liver, pass it through a meat grinder, add eggs, flour, salt and pepper a pinch at a time, mix everything well so that no lumps form. Place a tablespoon of pancakes on a heated frying pan and fry on both sides until a brownish crust forms.