Pancakes with sour milk

Curdled milk pancakes are a quick version of delicious homemade baking that allows the housewife to quickly prepare a hearty dish for breakfast or dinner. Their fermented milk base, when interacting with soda, makes the pancakes tender and having miniature holes. Pancakes are served as a separate dish or with various toppings, and are convenient for wrapping any filling.

Thin pancakes on yogurt with holes

Thin yogurt pancakes with holes and a sweet topping will make a hearty breakfast for the whole family. The dough for them is mixed using homemade or store-bought yogurt with the addition of eggs, soda and vegetable oil. For thin pancakes, the consistency of the dough should be slightly thinner than for pancakes.

1. 
   Pancakes with yogurt are very easy to prepare. First of all, measure out the pancake ingredients according to the quantities specified in the recipe.
2. 
   Pour yogurt at normal room temperature into the bowl for kneading the dough. Break chicken eggs into it and add sugar and salt.
3. 
   Then add baking soda to the curdled milk, because it is what will make the dough bubbly.
4. 
   Using a mixer at low speed, mix these ingredients until smooth.
5. 
   Sift the flour through a sieve. Then pour it in small portions into the liquid base and immediately knead the dough.
6. 
   The mixture of flour and yogurt will have a thick consistency, so add warm water to it and knead the dough with a mixer again.
7. 
   Lastly, pour vegetable oil into the dough and mix again.
8. 
   Leave the kneaded dough for 15 minutes for the flour gluten to rise and swell.
9. 
   After this time, you can start baking pancakes. Pour the batter into a heated frying pan, spread in an even thin layer and bake the pancakes over medium heat.
10. 
    Fry the pancakes for 2-3 minutes on both sides until they are beautifully golden brown.
11. 
    Place baked thin pancakes with holes on yogurt in a stack on a plate, and grease each pancake with butter. Bon appetit!

Fluffy thick pancakes with holes

Fluffy thick pancakes with holes in yogurt are prepared either with yeast, or with more eggs, or with soda. They have a biscuit-like texture and taste. Curdled milk and flour are taken in equal volumes, and the dough is kneaded until the consistency of sour cream. In this recipe, add vegetable oil to the dough and bake pancakes in a dry frying pan.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 12 pcs.

Ingredients:

• Eggs – 2 pcs.
• Sugar – 2 tbsp.
• Soda – 1 tsp.
• Salt – 1 pinch.
• Vanillin – 1 pinch.
• Curdled milk – 500 ml. (2 tbsp.).
• Flour – 300 gr. (2 tbsp.).
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1.Measure the ingredients for pancakes in the quantities specified in the recipe, and so that everything is at hand. Break the eggs into a bowl for kneading dough, add sugar, salt and vanilla. Whisk these ingredients a little, pour a glass of yogurt, add a heaping teaspoon of soda and mix everything well so that the soda reacts.

Step 2. Then add a glass of flour to this mixture, stir, pour in another glass and knead the dough with a whisk.

Step 3. Next, pour another glass of yogurt into the dough and knead the dough until smooth and without lumps of flour.

Step 4. Lastly, pour vegetable oil into the kneaded dough and mix it well again. The consistency of the kneaded dough should be like thin sour cream.

Step 5. Heat a dry frying pan well. Use a ladle to pour the batter into the pan, spreading it out into an even layer. When frying, the pancake will turn out fluffy and thick. Be sure to stir the dough before making the next pancake.

Step 6. Bake pancakes for 2-3 minutes on each side until golden brown. Place the baked fluffy thick pancakes on yogurt in a stack on a plate, brush with butter and serve. Bon appetit!

Custard pancakes with boiling water on yogurt with holes

The option of baking pancakes on choux pastry with yogurt is similar to similar recipes for pancakes on a different base, and yogurt makes them more tender. The choux pastry ensures that the pancakes are elastic and retain their shape when using the filling, and the baking soda will create lots of delicious holes. The recipe is simple, you will get a lot of pancakes and you can freeze them in reserve.

Cooking time: 35 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Yogurt - 1 l.
• Eggs – 2 pcs.
• Sugar – 1 tbsp.
• Soda – 1 tsp.
• Cool boiling water – 1 tbsp.
• Salt – 1 tsp.
• Flour – 3 tbsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Pour curdled milk at room temperature into a bowl for kneading dough and mix well with a teaspoon of soda.

Step 2. Then add sugar to it, taking into account what filling you will wrap; if you are making sweet pancakes, you can add more sugar.

Step 3. Be sure to add salt to the curdled milk and mix all the ingredients well.

Step 4. In a separate bowl, beat two chicken eggs.

Step 5. Pour the egg mixture into the yogurt and stir again.

Step 6. Pour flour into the liquid base through a sieve, and its quantity may be slightly different, since the fat content of curdled milk and the quality of flour vary.

Step 7. Using a whisk, knead the dough until smooth and the texture is still thick.

Step 8. Then pour boiling water into the dough in a thin stream and while stirring with a whisk.

Step 9. Lastly, pour three tablespoons of vegetable oil and mix the dough well. Its consistency should be like sour cream.

Step 10. The yogurt choux pastry is ready. You can start baking pancakes. Fry them on both sides until golden brown. During frying, the pancakes will become delicate and beautiful.

Step 11. Ready-made pancakes can be stuffed with any filling. Bon appetit!

Pancakes with yogurt and yeast

Curdled milk pancakes with yeast will be your new option from a wide range of yeast pancakes. They can also be baked thin or thick and topped with a variety of fillings. Pancakes made with yogurt are more fluffy and have a more delicate taste compared to yeast pancakes made with milk or water. In this recipe we use fresh yeast and bake thin pancakes.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Yogurt - 2 tbsp.
• Water – 2 tbsp.
• Fresh yeast – 50 gr.
• Flour – 4-5 tbsp.
• Sugar – 4 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Pour two glasses of warm water into a bowl for kneading dough and dissolve fresh yeast and sugar in it.

Step 2. Then pour two glasses of yogurt at room temperature into this mixture and add the sifted flour.

Step 3. Mix the liquid base with flour well until smooth and without lumps. The consistency of the dough should be like kefir.

Step 4. Cover the bowl with the kneaded dough with a napkin and place it in a warm place for half an hour so that the yeast starts working. During this time, the dough will rise and become covered with foam.

Step 5. Pour vegetable oil into the risen dough and mix well with a whisk again.

Step 6. Heat the frying pan and grease it with vegetable oil before the first pancake. Pour the dough into a ladle and spread it into an even, thin layer.

Step 7. Bake pancakes with yogurt with yeast on both sides until golden brown, just like regular pancakes. Bon appetit!

Pancakes with sour milk without eggs

Pancakes with yogurt can be baked without adding eggs to the dough, and they turn out no worse than traditional ones. The dough for them is mixed quite liquid, with the addition of soda and vegetable oil. The housewife needs to know how much batter to pour into the frying pan and when to turn the pancake so that it does not burn and remains golden brown, and this is a matter of experience.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Yogurt - 1 tbsp.
• Water – 0.5 tbsp.
• Flour – 1 tbsp.
• Sugar – 1 tbsp.
• Soda – 0.5 tsp.
• Salt – 1 pinch.
• Vegetable oil – 1-2 tbsp.
• Butter for greasing pancakes - optional.

Cooking process:

Step 1. First of all, measure out the required amount of pancake ingredients according to the recipe.

Step 2. Pour curdled milk at room temperature into a bowl for kneading dough and dissolve in it the amount of salt, sugar and soda indicated in the recipe. Leave the mixture for 5 minutes so that the soda begins to interact with lactic acid.

Step 3. Sift the flour through a sieve. Then pour it into the yogurt in portions, while kneading the dough with a whisk. Its texture will be thick.

Step 4. Add half a glass of warm water to the kneaded dough and mix.

Step 5. Lastly, pour vegetable oil into the dough.

Step 6. Mix the dough with butter again and leave for 10 minutes for the flour gluten to rise and swell.

Step 7. After this time, heat the frying pan well and grease it with oil before the first pancake. Bake the pancakes as usual until golden brown on both sides.

Step 8. Transfer the buttermilk pancakes without eggs from the frying pan to a dish, and grease each pancake with a piece of butter. Bon appetit!