Sour cream pancakes without soda

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.

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

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 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!

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.

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 the products are heated 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.

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.

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 quite 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.

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 - you will definitely like your homemade ones!

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, we cut them into cubes, and not three on a grater.

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.

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.

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.

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.