As a basis for pancakes, water, milk or sour-milk products are usually used, and the latter can not always be fresh. So, it is not uncommon to find recipes for pancakes on yogurt, which can be both thin and lacy, and lush, very porous and airy, by adding yeast. We will share recipes for both, and more.
Recipe for thin pancakes with yogurt
Ingredients:
- eggs - 2 pieces;
- egg yolk - 1 piece;
- wheat flour - 2/3;
- curdled milk - 3/4;
- milk - 1/4 of the item;
- melted butter - 1/4 tbsp.
- salt - 1/4 tsp.
- sugar - 4 tbsp. Spoons.
Preparation
We connect eggs with egg yolks, yogurt and milk until homogeneity. Add the pre-sifted wheat flour and a couple of tablespoons of sugar to the mixture. We continue to whip the mass with a blender at a low speed, pour in the batter a melted butter . If lumps are formed - pass the dough through a sieve.
In a frying pan, melt a small piece of butter or grease the surface with a slice of fat, and fry the pancakes until golden brown on both sides. Lubricate the finished pancakes with butter and pour the remaining sugar. We serve with any additives, at your discretion, or just like that, in the company with a cup of tea or coffee.
Thick pancakes with yogurt and yeast
These pancakes are hard to call "thick", like pancakes, for example, but the fact that they are more dense than the classic porous and translucent pancake, you can say with certain precision. Pancakes are more airy and dense in yeast than their authentic counterparts.
Ingredients:
- curdled milk - 100 ml;
- instant yeast - 1 teaspoon;
- sugar - 40 g;
- eggs of chicken - 3 pieces;
- flour - 250 g;
- vegetable oil - for frying.
Preparation
Before you cook pancakes for yogurt, the curdled milk itself is heated to a temperature of about 30 degrees, after which we add yeast to it and mix it. While the yeast is activated, we separate the proteins from the yolks: mix the yolks with sugar, and whisk the proteins to hard peaks. Add to the yolk mixture yogurt with yeast, then pour the sifted flour and mix the dough well. Saturate the dough with oxygen, adding to it beaten up to soft peaks egg whites. Now cover the dough with food film and leave to stand in the heat for about an hour. After the time is over, fry the pancakes on a greased frying pan.
Pancakes with yogurt without eggs
Ingredients:
- yogurt - 1/2 tbsp .;
- water - 2/3 items;
- the melted butter (creamy) - 1/4 item;
- flour - 160 g;
- vanilla extract - to taste;
- sugar - 1 tbsp. a spoon;
- vegetable oil.
Preparation
Drizzle mixed with water and vanilla extract. We fall asleep in a mixture of sugar, salt, and whisk all until the complete dissolution of sugar crystals. Now we supplement the mixture with the melted butter and begin to add the sifted flour. When the dough becomes homogeneous, warm up a frying pan in a frying pan or grease the surface with a slice of fat, then fry the pancakes.
How to bake pancakes with hot water?
Ingredients:
- curdled milk - 500 ml;
- eggs of chicken - 2 pieces;
- vegetable oil - 4 tbsp. spoons;
- granulated sugar - 50 g;
- water - 500 ml;
- fat.
Preparation
Whisk eggs with sugar and white. Add the slightly warmed curdled milk and vegetable oil to the egg mixture, stir the ingredients again and turn to adding the sifted flour. The dough should turn out thick and without lumps. At this stage, bring to a boil 2 cups of water and pour them into the dough with a thin trickle, continuously mixing.
Lubricate the frying pan with a piece of fat, fry the pancake batter until golden brown.