Sour pancakes - proven recipes. How to make and deliciously prepare acidic pancakes

If he heard the phrase "sour pancakes", you have different incomprehensible associations, it means that you are not yet familiar with the old Slavic recipe.

In fact, acidic pancakes to taste can be sweet and fragrant, but they are prepared from fermented milk products. Do not rush to pour the black milk, you can get gorgeous pancakes!

Sour pancakes can be dessert if you add sugar, vanilla or cinnamon in the dough. But remember that a lot of sugar in the dough will make pancakes tougher.

If the dough for sour pancakes do not put sugar, then you can use the finished product as a shell for tasty and naked fillings.

Sour pancakes - Preparation of products and dishes

Oddly enough, but "spoiled" the proceeded milk is perfectly suitable in order to fry pancakes. This fact is known to the Slavic hosts for many centuries, it's time to try it out and you.

Does the preparation of products for the preparation of pancakes some features? In fact, yes. It is from compliance with these simple rules that how much acid pancakes will easily frighten and not burn.

First of all, remember that products for pancakes before mixing should be one temperature, preferably room, and if you use water or milk in the recipe, they need to warm it a bit.

The second important point. It makes sense to beat separately proteins from yolks. It will make ready-made pancakes more air and soft.

Also, do not forget to sift flour. It must be done not so much in order to remove the litter, as for the flour to be saturated with oxygen.

What to beat the dough for acidic pancakes? You can use a whisk, but it is best to use an electrical mixer or blender. Pancakes are obtained only from well-mixed dough without lugs.

Do not forget to wash the whines immediately after they prepared the dough, otherwise you will have to spend a lot of strength on it.

In order to mix the dough, you will need a deep container, the second capacity - for proteins, frying pan (the best cast iron or with a non-stick coating), a whisk or a blender, a bladder for turning the pancakes.

Recipes of acidic pancakes:

Recipe 1: Sour Pancakes

This recipe is remarkable by its simplicity. In addition to sour milk for pancakes, mineral water is used in it so that the finished product is softer. Use cinnamon or vanilla if you want to fry the pancakes sweet.

Required ingredients:

• Oxych milk 1 cup
• Water purified 1 cup
• Flour 2 glasses
• Egg 2 pieces
• Sugar 2 tablespoons
• Breakpinel ¾ teaspoon
• Sunflower oil (for dough and for lubrication frying pan)

Cooking method:

1. First of all, it is necessary to separate proteins from yolks. By adding some salt to proteins, take them with a mixer to form a lush foam. The more the foam it turns out, the air will be pancakes.
2. In a separate dish, it is necessary to beat sugar, yolks blender, add a slightly heated water to the egg.
3. Add to the mixture with milk sour, baking powder, gently sprinkle flour. In the resulting homogeneous mixture, pour egg squirrels, add a couple of tablespoons of oil. Stir the spoon.
4. Lubricate the oil-hazing frying pan and pour a bit of the dough so that the pancake is fine or more if you wish to get pancakes thick and lush.

Recipe 2: Acid pancakes on buckwheat flour

If you take more buckwheat flour, then on this recipe, acidic pancakes will turn out a brownish shade, and if wheat, then lighter. What to serve such pancakes? If you add sugar and vanilla, you will get a sweet dessert, fresh or salted pancakes can be served with any meat fillings. The most delicious is acidic pancakes on buckwheat flour with a hepatic filling or a lavender.

Required ingredients:

• Flour 1 glass
• Flour buckwheat 1 cup
• Egg 2 pieces
• Milk sour 3 glasses
• Soda 1 teaspoon
• Basin 1.5 teaspo
• Sugar
• Sunflower oil

Cooking method:

1. In a deep bowl, break the eggs, pour acid milk to them, as well as salt, sugar, soda and begin to beat the wedge, a spoon, or a mixer at a small speed.
2. Gradually add wheat and buckwheat flour to the test, baking powder.
3. Let the dough be mixed for about five minutes, then add several spoons of vegetable oil to the test and mix it with a spoon.
4. Fry pancakes on a preheated pan for 40 seconds on each side on medium power fire.

Recipe 3: Sour pancakes with cinnamon

Delicious aromatic acidic pancakes you get, adding cinnamon to the recipe. Serve such pancakes is best with apple jam or candied apples. In addition, before frying pancakes, you can add to the pancake mixture of candied or cut apples.

Required ingredients:

• Flour 1.5 glasses
• Egg 2 pieces
• Milk sour 2 cups
• Soda 1/2 teaspoon
• Limonic acid 1/3 teaspoon
• Sugar
• Vegetable oil

Cooking method:

1. In deep dishes, break the eggs, add soda, sugar, citric acid, salt, all mix.
2. Stirring, add to the mixture half of the acidic milk, pour flour with a thin flowing.
3. Add the remaining milk, cinnamon, mix once again, pour a pair of tablespoons of sunflower oil.
4. Fry pancakes one minute on each side on medium heat.

Recipe 4: Sour Pancakes for Meat Stuffing

These pancakes you can fry, in order to make a tasty snack on a festive table. You can use fried mushrooms, meat or chicken minced meat, rice with a chopped egg. You can add a little dope into the dough.

Required ingredients:

• Kefir low-fat 2 glasses
• Egg 1 thing
• Flour 2 glasses
• Soda -1/2 teaspoon
• Apple vinegar 1 tablespoon
• Sugar
• Sunflower oil

Cooking method:

1. In the dishes, where you will cook dough for acidic pancakes, lean the eggs, add sugar, salt.
2. Add half a kefir to the dishes, pour the flour carefully and whip the blender at a low speed. Pour the second part of the kefir and soda, haired by vinegar, add vegetable oil, mix.
3. Fry pancakes one minute, not forgetting to lubricate with oil with oil.

Recipe 5: Pancakes Sour Corn

You can prepare very tasty pancakes on sour milk and corn flour.

Required ingredients:

• Milk sour 1 cup
• Egg 2 pieces
• Wheat flour 1 cup
• Corn flour 1 cup
• Water for pancakes purified 1 cup
• Dental for dough 1/2 teaspoon
• Sugar
• Vanilla
• Vegetable oil

Cooking method:

1. Wear eggs with dry ingredients. Add to them sour milk, pour the wheat flour gradually, stirring incentively.
2. Heat a little mineral water and fill it with corn flour for 5 minutes to swell.
3. Add a corn mixture to the dough, after which everyone is well mixed to get a homogeneous consistency.

Before frying pancakes, give the test to strengthen at least an hour, then add vegetable oil there.

Roasted sour pancakes corn one - a minute and a half per middle fire.

• If you "overdo it" with flour, then instead of pancakes get pancakes.

• If you want to make acidic pancakes in lush, then use the haired soda. You do not need to add soda in thin pancakes.

• How to turn the acidic pancakes in the process of frying? Use thin wooden or silicone blades. You need to turn the pancake when it stops glilate the wet color and holes will appear on its surface.

• The likelihood is that the first pancake will stick to the pan or fir. Do not worry and do not throw the process, remember that the first damn usually does not work with anyone.

• Sour pancakes will be very tasty, if there is a grated cheese in the process of frying. As soon as you turned the pancake on a frying pan on the second side, and, sprinkling it with grated cheese, cover the lid on half a minute.

• Add candied and raisins to the dough, sour pancakes will turn out with an interesting taste.

Pancake recipes are very and very diverse, they can be made sweet, sour, fresh, yeast, thick, thin, with holes and without.

Peculous acidic pancakes on yeast, whose recipe we present here is a traditional view of the page, which is accepted by the carnival as a treat. It is believed that yeast makes the dough "alive", and earlier, during the period of sacred holidays, the hostess invested in the baking of such pancakes special, spiritual meaning.

Unlike a fresh dough, you will have to tinker with yegering. Its cooking takes longer time, so tune it in advance.

There are several variants of yeast dough: on dry yeast, alive, milk, cream, kefir. Consider some of the best recipes.

Yeast acid pancakes: milk recipe

Ingredients

• - 500 ml + -
• - 1 cup + -
• - 2 pcs + -
• - 2-3 tbsp. + -
• — 10 g dry or 50 g fresh + -
• - Chipotka + -
• Soda, hated by vinegar - 0.5 ppm + -
• - 4 tbsp. + -

How to make acidic pancakes on milk

1. Milk warm up to 30-40 degrees. While it is warm, dissolve sugar and yeast in it, and then put for about 20 minutes to a warm, not blown place, covering the tank with a napkin.
2. After when the yeast is dissolved, add eggs into the liquid, salt and vinegar soda. All mix.
3. Pour oil into dough, stir the dough again. You can use a whisk for this.
4. In small portions, start entering flour. Stir the ingredients until the liquid dough becomes homogeneous, without lumps.
5. When everything is ready, reveal the dishes with a napkin and remove in a warm place for an hour.
6. After you open the dough after the expiration of the specified time, you will see that it has increased in volume and has become bubble. Now you can proceed to baking pancakes!

Please note that pancakes mixed on dry yeast can be less lush. You need to take only proven powder yeast, since not all of them are high-quality. But with alive problems does not happen, the dough with them always rises well.

How to make acidic pancakes on Zakvask

Another original recipe for spanners, which is done on a pre-prepared starter. Such pancakes are even more lush with severe acid notes. Yeast in this test are not used.

Ingredients

• Wheat flour - 2 glasses;
• Water purified - 1 cup;
• Milk - 1 cup;
• Egg chicken - 2 pcs;
• Sugar - 3 tbsp.;
• Salt to taste;
• Vegetable oil - 3 tbsp.

First, it is necessary to make the SCWAST itself, this is a long enough process that takes several days.

1. A glass of flour connect with warm water and stir up to standing homogeneous mass without lumps.
2. The mixture is pouring into a clean glass jar so that it is filled with 2/3. Top to cover it with gauze, folded in 3-4 layers. It is impossible to use the plastic cover, it is necessary that the starter gets oxygen.
3. Remove the jar into a warm place. The mixture should be brown 3-4 days. Every day it must be mixed, pour some warm water and add 2 tbsp. l. flour.
4. It is possible to learn from the white bubble foam that the goat is ready for use, which should be climbed from above.

After that, we are engaged directly to the test.

1. Warm milk mix with a glass of bells. Give the mixture to stand half an hour in heat.
2. Then, by weight, add eggs, sugar and pinch of salt, mix everything.
3. Gradually, pumped the glass of flour into the dough, well dissolving it so that no lumps are left.
4. Add vegetable oil to the ingredients and jerce everything again.
5. Cover the tank with a napkin and let it breed an hour, and better two. After the expiration, proceed to baking pancakes.

Unlike acidic yeast pancakes, the recipe on the starter is more complicated and requires more time, since the mixture should be prepared in advance. But once I try such thanks, you will make sure that they turn out more gentle and more lure.

Recipe pancakes on sour cream

If you in the refrigerator suddenly stagnate cream and already acidified, it's not a reason to throw them out. They can be kneaded with excellent yeast pancakes!

Ingredients

• Cream sour - 500 ml;
• Wheat flour - 150 g;
• Eggs - 2 pcs;
• Yeast - 10 g. Dry or 50 g. Fresh;
• Sugar - 3 tbsp. l.;
• Salt - pinch;
• Vegetable oil - 3 tbsp. l.

How to prepare acidic pancakes on cream

1. Cream warm up to 30 degrees, dissolve sugar in them and add yeast. Cover the bowl with a napkin and let the mixture stand for 15-20 minutes so that the yeast is completely separated.
2. Then add eggs, salt, all stir. It is not necessary to use the soda in this recipe, as the cream is sour.
3. Let's gradually begin to add flour, having a dough.
4. At the end, pour vegetable oil and stir the mixture so that even small lumps remains there.
5. Give the test in a warm place hour, then stirrely and you can start the pancake furnace.

Instead of cream, you can use acidic kefir.

Any type of pancakes is a staple in advance of a frying pan in a small amount of oil. It is most convenient to miss the bottom of the oil with a silicone brush to help too fat too fat.

Now you can safely try to make acidic pancakes on yeast, choose the recipe at your discretion. Serve a dish with sour cream, cream, yogurt, honey, jam, jam or condensed milk. You can store pancakes in the refrigerator in a closed food container 2 days.

A sour test in a Russian culinary tradition is customary to call the dough, who fired with the help of a yeast - yeast. Most often pancakes baked from such a test. The thickness of pancakes depends on the consistency of the test, the pancakes of sour dough are distinguished by porosity and very lungs.

I make yeast pancakes quite rarely, because We need time to stand the test. But this recipe is achieved by the fact that the dough can be kneaded in the morning, and the pancakes oven only in the evening.

Before sharing the recipe, I will give

7 secrets of the right Russian pancakes :

1. After kneading the yeast dough, do not put it in a warm place, but on the contrary, clean the refrigerator for 4-6 hours. Before frying pancakes, get the dough and let it approach at room temperature of 1.5-2 hours. Long slow fermentation will allow not only to fill the dough with numerous bubbles of carbon dioxide, but will make it mature and tasty. Yeast must be alive!

2. Solit the dough in advance until it has risen. The same applies to sugar, and any other taste additives (vanilla, etc.) the rising dough can not be interfered. If this is not possible to avoid, let the test come back again.

3. The thickness of pancakes depends on the consistency of the test: what it is it, the thinner will be pancakes and vice versa. There are no other secrets!

4. After the dough rose, do not interfere with it. For the roasting of the next pancake, jump it on top of the top, and not from the bottom. And do not even lower the midst in the dough with the dough. Put near a small saucer to put the halter on it, while damn it.

5. Lubricate the frying pan with vegetable oil using halves of potatoes with a plug stuck into it. This will allow you to clearly dose the oil and evenly distribute it throughout the surface of the frying pan. Do not neglect this, even if you use a non-stick frying pan. Delicious and beautiful pancakes are obtained if they fry them on the fusion oil, and use the butter for lubrication of ready-made pancakes.

6. Fry pancakes on the largest burner included on the middle fire. This will evenly warm the frying pan. Do not remember pancakes! It is also important how to unwind pasta, do not remember the steak or piece of salmon. Correctly roasted pancakes should not be brown, but only a pleasant light blush.

7. Finished pancakes fold on a plate, submitted by a saucepan with boiling on the lowest heat with water. You paint the huge stack of pancakes, and they will all remain warm.

450 g of wheat flour
1 tbsp. Sahara
20 g of butter
1 egg
10 g of live yeast
10 g Sololi.
400 g of milk
300 ml of water (I needed 500 ml for the thickness of the pancakes I wanted)

1. Mix milk, egg, salt, melted butter, yeast, sugar
2. Add flour and thoroughly stir so that there are no lumps.
3. Through 1.5 hours add water and wash the dough to the desired consistency
4. Next, follow the recommendations described above in the secrets of pancakes
It is important to give the test to choose as it should. If you hurry, pancakes are fresh, heavy, tasteless, with yeast smell. But it is impossible to power the dough, pancakes will come out with sour, pale, with the smell of the peroxide dough. Therefore, it is best to withstand the dough in a cool place where it will be slightly slow, and you do not miss the moment when it has reached the desired condition.

Pancakes really got holey, lungs, thin, completely without yeast smell.

Ruddy pancakes are the favorite delicacies of each Russian person. After all, this unique dish decorates our table not only on the carnival. Pancakes can be served for breakfast and even snacks to the festive feast. From this article, you will learn how to make acidic pancakes on yeast, the recipe of which is very simple.

Pancakes - Classic Russian Cuisine

This traditional dish of many Slavic peoples came to us from distant antiquity. Historians were found the first mention of the pancakes dating from the 9th century of our era. It is necessary to say that for all the time of its existence, their preparation recipe suffered a number of changes and modifications. After all, the hostesses are preparing not only traditional pancakes on milk, but also use kefir, soldering and even beer.

But the most appetizing and unusual are acidic culinary recipes, presented in this article, will help to prepare them quickly and very tasty. Try together with us to prepare fragrant and ruddy pancakes.

Traditional prescription preparation pancakes

The most popular recipe, which is known for each mistress, are pancakes on milk. After all, in this case, they are obtained very subtle and tasty. For cooking you need to beat the chicken egg and mix it with 500 ml of milk and 1 tablespoon of vegetable oil. For taste, add a tablespoon of sugar and a teaspoon of salt. On a diedy amount of milk, a glass is sufficiently suitable wheat flour. After all, the dough should turn out liquid as kefir. And so that no lumps are formed, it is necessary to mix all the ingredients intensively when adding. Some hostesses use a mixer for this purpose.

If the first time you did not work the dough, then try experimenting with the proportions of the ingredients. After all, the skill of cooking delicious pancakes come only with experience. Be sure to record the number of added products in order to reproduce your culinary masterpiece in the future.

Why add yeast to pancakes?

In order to diversify the usual recipe, you can add yeast to it. At the same time, pancakes are not so thin like on milk. They will acquire pomp and will resemble pancakes more. Therefore, if you are not afraid of experiments in the kitchen, try to prepare sour pancakes on yeast. Step-by-step recipes will help comply with the correct proportions, and the household will appreciate your culinary talent.

With frying pancakes on yeast, you will notice that they will rise. In addition, bubbles will be formed on the test, due to which the pancakes will turn out openwork and very beautiful. Often it is because of the appearance of the dish of the hostess prefer this method of cooking. For tasteings, it practically does not affect. But remember that only fresh yeast should be used. The overdue product may not give the desired effect.

Step-by-step recipe

In order to prepare pancakes on yeast, it takes a little more time. To do this, heat one liter of milk or on the stove. After all, yeast can be activated only in a warm environment. In milk you need to dilute 3-4 teaspoons of dry yeast and give a praying to stream within an hour. In this case, the bowl needs to be covered with a towel to maintain the desired temperature.

After time, it is necessary to add 3-4 tablespoons of vegetable oil, 2 tablespoons of sugar, slightly salt and 2 cups of sainted wheat flour. The dough should turn out liquid. Billets for pancakes should also be broken down in half an hour so that the yeast began to act.

By the same principle you can cook sour pancakes on yeast. The recipe will be very similar to the classic one. However, we will replace one very important ingredient.

Pancakes Sour (yeast): Culinary recipe

With traditional ways, cooking is increasingly or less understandable. But how to make acidic pancakes? The recipe is not so complicated as it may seem at first glance. And it will take a kefir with low fatty kefir. In this case, the dough is obtained sour, which gives it a special taste.

For cooking, you should warm the cafier liter and dry dry yeast in it in the same way as in the previous recipe. However, note that the amount of flour must be slightly smaller than when using milk. After all, kefir has a more dense consistency. The output should turn out liquid, but at the same time tight dough, resembling dough on pancakes.

How to fry pancakes?

In order for pancakes to be perfect shape, it is necessary to use a pan with a smooth and thin bottom. At the same time, the dishes should have a handle, as you have to distribute the dough

In front of the roasting, it is necessary to split the frying pan and lubricate with creamy oil. Some hostesses use animal fat for this purpose. But he will give pancakes a specific smell.

The dough should be killed in the midst and pour into the middle of the frying pan. After that, it is necessary to quickly take it by the handle and the circular movements evenly distribute the dough on the surface. If you do everything slowly, the pancake will not accept the desired form.

Pancakes on milk are roasted within 1-2 minutes on both sides. After that, it is necessary to immediately remove them from the frying pan and lubricate the creamy oil, folding on each other.

Sour pancakes on yeast, the recipe of which was described above, roasted a little longer than ordinary milk pancakes. Because at the outlet, it turns out quite thick dough, more reminiscent pancakes.

How long can you store pancakes?

Finished pancakes are usually quickly eaten. After all, it is very difficult to stay due to their aroma and appetitive appetite appearance. However, if you still have abdicted pancakes, you should add them in the form of triangles and hide into special food containers. In this form, they can be stored for a whole week, and if necessary, warm up in a frying pan or in a microwave oven. But it should be remembered that the acidic pancakes on yeast, the recipe of which is described in this article, deteriorate much faster than those cooked on milk.

Another way to keep pancakes is to put them with different fillings. In this case, you will not only extend them but also make a full-fledged dining dish or snack for work. Also stored in the refrigerator. However, note that not every filling will remain fresh for a long time.

How can I put the yeast pancakes?

Cottage cheese, carved with sugar, can be used as a filling for pancakes. For fragrance, you can add some vanilla sugar. Such a recipe will become an excellent idea for breakfast or dessert. A dish can be served with sour cream, condensed milk or beloved berry jam.

For more feed snacks, you can use meat minced meat, roasted with onions and seasoned with salt and spices. The most delicious pancakes are obtained from chicken minced. But you can meet recipes with the addition of liver, beef and pork. In general, it all depends on personal preferences. Started in this way, pancakes should be frying from two sides before serving on the table.

And the most traditional recipe for Russian cuisine is pancakes with red caviar. Despite the high cost of this ingredient, the dish is tremendous. However, remember that pancakes with caviar can not be stored even in the refrigerator. They should be used immediately after cooking. After all, fish delicacy has a property to quickly deteriorate.

The best recipes pancakes on yeast, milk and kefir can be found in Russia. After all, our country is home to this unique and unique dish, which loves both adults and children. Therefore, hurry and you please yourself and your loved ones with delicious homemade pancakes!

Recipe of pancakes on yeast and milk

Ingredients

• flour - 300 g;
• milk - 500 g;
• eggs - 2 pcs.;
• sugar - 50 g;
• dry-1 yeast - 1 bag (11 g);
• salt at the tip of the knife;
• sunflower oil - 2 tbsp. l. In the dough and a little for lubricating the frying pan.

Number of portions: 4 (12 pancakes);

cooking time: 2 hours 30 minutes;

cuisine: Russian.

Cooking sour dough

1. The dough is prepared very quickly and simple. Milk heat up to 36 degrees. Only such a temperature is suitable for yeast.

The temperature of the heated milk can be checked by lowering the finger into it. If even a small temperature drop is not felt, it means everything is perfect. If it is felt at least a small chill or a little hot, bring the temperature to the desired, do not throw on any, because in the cold temperature, yeast can not be approached, and in hotvate, they die, die.

2. We add sugar in warm milk, sugar yeast. You can use fresh, we take a little more, 23 g.

3. Add some salt.

4. The flour is sifted to enrich oxygen. So the dough is suitable a little faster. But that is not all.

For flour, it is better to take a big bowl or a deep saucepan. As you prefer.

5. In a cup with flour, we pour milk with yeast, sugar and salt.

6. Drive eggs. They help the test to be elastic, do not rush.

7. Stir the wedge. The dough should be such a consistency as kefir. The thicker, the thicker pancakes.

8. At the very last moment we pour vegetable oil.

Why is oil added no before flour? Fat envelops a yeast cage and does not allow her to breathe, wander. Therefore, flour always suits oil.

9. I am mixed again with a whisk. We do it carefully, without fanatism, we escape yeast cells.

And now the most important secret: In order for the dough to come for 1 hour faster, it must be put to roam on a saucepan with warm water (not hot to not brew). You can cover with cellophane or lid. After 30-40 minutes, mix the dough, after another 40 minutes repeat the mixing. Give rise again and bake pancakes.

Bake pancakes

1. The frying pan is well increasing. Lubricate the whole surface, slightly heading for flights. If the first pancake is easily shot, for the next you can not lubricate. The surface of the pancake made on a non-shy frying pan, it turns out smaller and more beautiful.

For pancakes, a frying pan is very important. I use babushkaya only, because the dough is baked best on this, iron, well-glowing and long holding heat, then the pancakes are obtained the most delicious and do not stick to the pan.

And so that the dough does not stick to the surface, it does not wash it with water. If I had to wash, then it is necessary to wipe dry very thoroughly, let it stand for the water to be evaporated, then rolling out with salt on fire with salt, give to cool, pour out a paper napkin or a towel to wipe the surface. But the quality of the metal is also important. Light aluminum is not suitable for this purpose. Metal must be good and keep warm for a long time.

2. Caution, trying once again not to chat the dough approached, pour in the pan on the pan, holding it at an angle. So faster flows the dough, evenly distributed over the surface.

3. How to be twisted on the one hand, turn a wide spatula to another. It is not worth to do a knife, you can cut damn or scratch the surface of the frying pan.

4. Each pancake to taste with melted cream oil, sprinkled with sugar. The number of both - according to your taste. Someone does not lubricate at all, loves dry, and someone wants to somehill.

I hope my tips will help you prepare pancakes on yeast delicious and lush

Sour pancakes are better to serve hot with jam, melted chocolate or berry Toping. It is possible to wrap in them satisfying or sweet filling or sewing with sour cream in the oven. Choose to your taste and celebrate the carnival, collecting friends and loved ones at the table. Bon Appetit!