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The pancakes made with yogurt are fluffy. Recipes for pancakes with curdled milk: simple and interesting cooking methods

How to prepare a recipe for delicious pancakes with curdled milk - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes made with yogurt are made thin, thick and fluffy. But, I myself still prefer thin pancakes. These are the delicate, melt-in-your-mouth ones that we will consider today. Since my family constantly takes milk from a familiar cow, sour milk, thank God, is almost always available. Therefore, it is not difficult to cook pancakes with yogurt from time to time.

Today’s recipe was once again kindly provided to me by my close friend Verochka Ramazova - for which I am always grateful to her! I give her the floor:

Pancakes with sour milk

Yogurt 3.2% 500 ml
Eggs 2 pieces
Flour 1 cup (about 140 grams)
Vegetable oil 2 tablespoons
Sugar 2 tablespoons
Soda 1 level teaspoon
Salt on the tip of a knife

Beat the eggs with a whisk, add yogurt, sugar, salt. Continuing to beat, gradually add flour and soda. We continue to beat for some more time. The longer you beat the buttermilk pancake batter, the thinner it will be. At the end of whipping, add vegetable oil.

Heat the frying pan very high (!). Before baking the pancake, grease it with either a piece of lard or a piece of raw potato (apple), dipping it in vegetable oil. I myself always take a piece of lard to bake pancakes - it has no smell or taste. The baking process is shown in detail, with step-by-step photographs, in the recipe for thin pancakes with kefir.

Recipe Author's Notes

Quite thick yogurt makes such wonderful, tender, delicious pancakes!

If you have never baked pancakes with kefir, yogurt and other fermented milk products, then you should get used to turning thin, delicate pancakes - they tend to tear.
To make it easier to turn the pancakes, you should leave the dough to “rest” for 30 minutes. This applies to any pancake dough, and especially to those made with yogurt and kefir.
Grease the finished pancakes with melted butter and stack them. They, like a sponge, will absorb the oil and will be so tasty that it will be difficult to hear reproaches and pricks of conscience when eating them.
To make thick pancakes, you need to beat the dough with yogurt for a short time. In this case, the dough will turn out to be quite thick; during baking, unbroken lumps of curdled milk may curdle.

Pancakes with yogurt are also “in line” for the oil week. I also have plans to master pancake cake and yeast pancakes - and my soul will be at peace. Shouldn't we go bake the most tender pancakes with yogurt right now?

Let us pray for Peace with all the World:

Karina Vestova, Diana Kozakevich – Prayer for Peace

Pancakes with yogurt “Tender”

Prepare tender pancakes with yogurt using this simple recipe - they turn out very tasty.

Many housewives use milk or kefir more often than other products to make pancakes, but other dairy products are also great as a base for pancakes. For example, this is yogurt.

Using yogurt you get very tender pancakes with a slight sourness, appetizing and rosy.

Recipe for tender pancakes with yogurt

300 g wheat flour

2 tbsp. vegetable oil

sugar and salt to taste

Total cooking time: 20 minutes

How to cook tender pancakes with yogurt:

Break the eggs into a deep bowl, beat with a fork, pour in the yogurt and mix everything with a mixer at low speed, gradually adding the sifted flour.

Pour soda, sugar and salt into the dough, pour in vegetable oil and stir the dough until smooth and the oil is evenly distributed.

Fry pancakes in the usual way in a non-stick frying pan, browning them on both sides.

Tip: if the pancakes are baked well and turn out golden brown, then there is no need to add oil to the pan, but if they start to burn rather than fry, add a little oil before the next pancake.

Friends, have you ever baked pancakes with yogurt? If yes, then share your impressions of such pancakes in the comments to this recipe.

Video recipe for pancakes with yogurt

They prepared it. Look what happened

Pancakes with holes made from yogurt dough

curdled milk - 2 - 2.5 cups (about half a liter);
flour - 2 - 2.5 cups. The amount depends on the properties of the flour and the desired thickness of the baked goods;
egg - 1 piece;
sugar - 2 - 3 tablespoons. Adjust the sweetness of the pancakes yourself;
vegetable oil - 3 - 5 tablespoons. If you don’t like the taste of vegetable oil in baked goods, replace it with clarified butter. Melt the product in a water bath;
soda - half a teaspoon;
salt - a pinch.

Prepare the food. The dough will be more homogeneous if the ingredients are at room temperature. Therefore, leave them on the table for 2 - 3 hours before baking. You need to prepare the following dishes: a pan for pancakes (use either a special one or one with a thick bottom and non-stick coating), a deep bowl, a ladle, a fork or a whisk (mixer) for whipping.

Pour the egg into a bowl, add sugar and salt. Beat for a couple of minutes until the sugar and salt are completely dissolved.
Add oil to the egg and beat again.
Sift flour and soda.
Add flour and yogurt gradually. First, pour half a glass of flour into a bowl with eggs and stir the mixture. Then pour in half a glass of curdled milk and stir again. Repeat the procedure until the fermented milk product runs out. Monitor the consistency of the dough (it should be like not very thick sour cream) by adjusting the amount of flour.

We're done with the dough for yogurt pancakes. All that remains is to cook them.

Light the stove. Place the pan over high heat until the pan is hot. Then turn down the heat—keep it low. Grease the bottom with vegetable oil, butter or lard.
Take a ladle and scoop out the dough. Pour the mixture into the center of the hot frying pan. Now spread it over the entire bottom of the dish. To do this, grab the pan by the handle and lift it off the stove. Move your hand in a circle, slightly tilting to the sides. This way the mass will spread in the right direction.
Fry pancakes in yogurt for 50 - 70 seconds on one side, and no more than 30 on the other. Monitor the readiness of the baked goods. It's easy to flip the pancake - pry it with a fork, grab it by the edge with your hand (be careful - it's hot!) or with a spatula and turn it over.

As you can see, the recipe for curdled milk pancakes is very simple. Even an inexperienced person can handle it. And if you are interested in the filling for these or any other pancakes, we recommend using, for example, tea rose jam. This unusual delicacy will perfectly complement the taste of pancakes.

Brewed (with boiling water)

Thin custard pancakes made with yogurt will not stick to the pan during frying and will turn out tender and airy.

curdled milk - 2 - 2.5 cups (500 - 620 ml);
flour - 2 cups (250 ml);
egg - 3 pieces;
boiling water - 1 cup (250 ml);
sugar - 2 - 3 tablespoons. Put more or less as you wish;
soda - half a teaspoon;
salt - a pinch.

Beat eggs with sugar and salt. Pour in the oil and stir.
While stirring, pour the curdled milk into the eggs.
Add sifted flour and soda in batches to the liquid mass. Be careful - lumps may form. Mix thoroughly, the dough should be uniform in consistency.
Brew the dough with boiling water by adding hot water. Stir. The mass turns out liquid, the consistency resembles sour cream.

The process of preparing custard pancakes from yogurt is the same as for classic ones. However, there is one difference - you do not need to grease the pan with oil or lard (the baked goods do not stick to the bottom). Grease is allowed before frying the first pancake. If the mass sticks, add 1 - 2 tablespoons of oil to the dough.

The recipe for eggless pancakes is suitable for vegetarians and those who do not like this product. There are two ways to cook them: with boiling water (that is, brewed) and without. Both options are good: pancakes made with sour milk turn out tasty and tender. The choice is yours.

curdled milk - 2 cups (400 - 500 ml);
flour - 2 cups (200 - 250 g or 400 ml);
vegetable oil - 2 - 3 tablespoons;
water - glass (200 ml);
sugar - 2 - 4 tablespoons of your choice;
soda - half a teaspoon;
salt - a pinch.

Place the curdled milk in a deep bowl. Add sugar and salt, stir.
Sift flour and soda. Pour into a bowl in several batches. There should be no lumps in the mixture, so knead well.
While stirring the dough, pour hot boiled water into the bowl. The mass will brew.
Add oil to the resulting mass.

The thoroughly kneaded dough, homogeneous in consistency, is ready for baking. The procedure is described above.

You never know what you’ll want to cook tomorrow; duck with apples and honey, cooked in the oven, is perfect not only for the holiday table, but also for a family dinner.

curdled milk - 1 liter;
flour - 2.5 cups (600 ml);
starch (potato or corn) - 1 tablespoon;
sugar - 2 - 4 tablespoons to your taste;
vegetable oil - 3 - 4 tablespoons;
soda - 1 teaspoon;
salt - a couple of pinches.

The procedure for kneading the dough is the same as described in the recipe for custard pancakes without eggs. Skip adding boiling water. Sift the starch and add along with the flour. Pancakes without eggs are baked in the same way as classic ones.

The holes in pancakes are caused by carbon dioxide, which is released during the interaction of acid and alkali. It forms in the dough in the form of bubbles, making the mass porous and airy. Soda is most often used as an alkali, while acids are citric or acetic. Curdled milk contains its own acid, so feel free to add soda: the alkali will react completely, will not leave an unpleasant aftertaste, and you will end up with pancakes with holes.

If you don't have baking soda on hand, use baking powder or baking powder. Calculate the quantity yourself: the package indicates how much substance is needed for a kilogram of flour.

Do not extinguish the soda outside the dough (in the spoon). Carbon dioxide, which loosens the dough, will evaporate and will not bring any effect.

The secret to making thin or thick pancakes is simple: take any baking recipe and, adjusting the amount of flour in the dough, change the thickness:

for thin baking you need a batter with less flour;
Thick pancakes are made from thick, dense dough. The ratio of flour and curdled milk is at least one to one. Watch the consistency. Also, the pancakes will turn out thick if you increase the volume of baked dough (not one ladle, but one and a half or more).

Ready-made tender and fluffy pancakes are served brushed with butter and condensed milk, jam or chocolate. Use your imagination and you will succeed!

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Recipes for pancakes with curdled milk: simple and interesting cooking methods

The dough for pancakes made from curdled milk can be different depending on the recipe, but in any case you need to achieve its ideal density (like store-bought sour cream), choosing the optimal balance of flour and base.

You can use these tips to get an excellent quality finished dish.

The right frying pan. It’s great if you have a special pancake pan, with a fairly thick non-stick (Teflon) coating and low sides. If you don't have such a frying pan, use a thick cast iron one - pancakes will burn on steel or aluminum. And, of course, it must be perfectly clean.
The secret of cleanliness. Difficult-to-clean carbon deposits from a frying pan can be removed by boiling water with regular soda in it (one tablespoon per liter of liquid).
Amount of oil. Too much oil will “burn”, evaporate, and splash. Bake over medium heat and in a small “puddle”, spreading it over the bottom of the pan with a pastry brush.
Amount of sugar. The pancake won't burn if there is less sugar. It all depends on the quality of the sand: you need to add less if it is very sugary.
High quality roasting. On one side the pancake cooks for about a minute, after turning it over you need to keep it in the pan for even less time. The resulting bubbles should burst during baking, and the unbaked side should lose its shine and become almost dry, then the pancake needs to be turned over.

Finally, if you would like to make pancakes with filling, you need to take into account that it should be thick (“dry”), because openwork pancakes easily let liquid through.

This recipe for pancakes with curdled milk is very common, it can be considered a classic pancake recipe.

curdled milk - 1 glass;
flour - 2 cups;
sugar - 4 tablespoons;
sunflower seed oil - 5 tablespoons.

Mix the egg with baking powder/soda, granulated sugar, butter, add salt, until the bulk ingredients are completely dissolved.
Add a quarter of the amount of flour, then half a glass of yogurt, stirring each time until smooth.
Add the remaining ingredients gradually and one at a time. Achieve the thickness of low-fat (like store-bought) sour cream.
Leave the dough to stand for half an hour.
Heat and oil the frying pan, pour the dough into the middle part and tilt it, allowing the mixture to spread along the bottom.
Fry the pancake on each side.

Pancakes made with yogurt according to this recipe come out thin, with holes.

By the way: to prevent the dough from burning, you must immediately, as soon as you pour it, pry off the edges with a thin spatula (preferably made of silicone).

This recipe for sour milk pancakes uses baking powder, and they come out thick and fluffy, and taste blander than classic ones. This is a rather high-calorie dish, and it is better to cook it in a dry frying pan, and add butter to the dough first. This way the baked goods won't burn. By the way, you don’t have to use the sugar listed in the list of ingredients.

Important: first sift the flour, then add baking powder and mix thoroughly. Do not mix the baking powder with the liquid or it will clump and not dissolve properly.

egg - 1 piece;
sugar - 6 teaspoons;
salt, soda - half a spoon (teaspoon);
flour - 2.5 cups;
curdled milk - 2.5 cups;
refined oil (olive or sunflower seeds) - 5 tablespoons.

Grind the egg, butter, salt, sugar.
Stir in half a cup of flour, previously combined with baking powder (as indicated above).
Add half a glass of yogurt, stir, add half a glass of flour and stir again. Alternate until you run out of ingredients, remembering to stir each time. You can do this with a mixer.
Let the dough sit before cooking: the bake will be of high quality, and the pancakes will be much fluffier.
Grease the hot pan before you start baking.

Tip: if you think that baking powder makes the pancakes too thick, try diluting the dough with water, preferably mineral water. It will also provide optimal conditions for the reaction of the mixture and baking powder.

Thin without using eggs

Also try making thin pancakes with yogurt: the recipe does not involve the use of eggs, but boiling water is added to the dough. The pancakes will turn out beautiful and porous. It is noteworthy that there is no soda taste there.

curdled milk - 400 milliliters;
flour (sifted) - 1 cup;
water (hot) - 1 glass;
sunflower seed oil - 5 tablespoons;
soda and salt - half a spoon (tablespoon);
sugar - 2 tablespoons.

Mix the curdled milk with flour, granulated sugar, and salt.
Pour hot water little by little, add soda and oil.
Mix everything together and leave the mixture for half an hour.
Fry as usual.

If you pour boiling water into the dough without eggs, it will become plastic and “non-capricious”. You can easily turn the pancakes over without tearing them. By the way, when they are traditionally laid out like a tower on a plate, they become soft.

Now you know how to cook buttermilk pancakes in various ways, using classic culinary tricks. You can please your loved ones with new successful and very tasty dishes - quickly and without much hassle.

How to cook pancakes with yogurt

Another “country” recipe - pancakes with yogurt, thin in the hole, so tasty, rosy! And we call it dacha pancakes because we bake such pancakes more often at the dacha, when it turns out that the milk has soured and turned into sour milk. You can make them fluffy or thin, the only difference is the amount of flour added. We love thin pancakes, we bake a lot so that we can also wrap the filling, they are ideal for this purpose.

In general, this pancake recipe can be considered universal in the sense that the base can be any fermented milk product: kefir, sour milk, whey, homemade or store-bought yogurt. The strategy is simple: where the base is thicker (thick kefir or yogurt), less flour is required, where it is liquid, more.

Useful tips for making pancakes with yogurt:

✍ Unlike kefir, it is not recommended to heat yogurt - it will curdle and there will be dense lumps in the dough. Remove it from the refrigerator half an hour beforehand or place it in a bowl of hot water so that the base of the future dough is at room temperature.

✍ Adding soda makes the pancakes holey and at the same time dries out the dough. This is both a plus and a minus. The advantage is that they will become openwork, perforated, and turning them over will not be difficult. The downside is that when they cool, these pancakes become a little dry. If you do not add soda to buttermilk pancakes, they will remain tender, but they may tear; you need to get used to turning them over.

✍ Any pancake dough should be left to “rest” for 15-20 minutes. During this time, the gluten of the flour will develop, making it easier to turn over.

✍ The dough for fluffy, thick pancakes will resemble thick sour cream in thickness, for thin ones it will turn out like kefir or a little thicker.

✍ Adding sunflower oil to the dough will make it elastic, the pancakes will not stick and you will not have to constantly grease the pan.

To prepare pancakes with yogurt you will need:

Wheat flour – 160 g (this is a full faceted glass to the brim);
curdled milk – 300 ml;
sugar – 2 tbsp. l;
fine salt – 2 pinches;
soda - a third of a teaspoon;
apple cider vinegar – 1 tbsp. l;
sunflower oil – 3 tbsp. l;
large egg – 1 pc.

Recipe for making pancakes with yogurt

Sift the flour through a sieve twice, add salt and sugar to it. The pancakes will not taste very sweet, if you like them sweeter, add another 1-2 tablespoons of sugar.

Beat the egg until it forms a foam. Pour in a third of a glass of curdled milk, or rather its liquid component (whey), and not the grounds. Beat again.

Pour into flour and sugar, stir with a whisk.

Knead until you get a thick dough, approximately like sour cream. Homogeneous, without lumps. For a large portion, it is more convenient to use a mixer; for this, we only have a whisk.

Gradually pour in the remaining yogurt, this time adding everything - both whey and grounds. Beat thoroughly until all the grains and lumps are softened. Pour the oil into the pancake dough and stir.

Now look at the consistency of the dough. Scoop with a ladle and tilt. It pours out with difficulty, falls in waves - pour in half a glass of boiling water, whisk and check the consistency again. If it is liquid enough, it pours easily and will spread well over the pan. Add soda (I extinguish it with vinegar, you do as you are used to), beat. Leave for 15 minutes.

Place a frying pan or two to heat up. For the first pancake, you need to drop a few drops of oil and rub it with a brush, then bake without oil. Scoop out the dough, pour it into a heated frying pan, and swirl it. The fire is not very strong and not weak, about such that if you turn it up a little more, it can already be called medium. The photo clearly shows the structure of the pancake if you add soda. All holey, fluffy, but not dense.

Fry the pancakes for about 1-1.5 minutes, on the other hand, half a minute is enough. Turn over easily. I pry it from the edge with a skewer or toothpick and lift it up with both hands. I wrote in detail how to do this without getting burned in whey pancake recipe. look at the recipe itself, perhaps you will like it too.

By the first pancake you can determine how successful the dough turned out and whether the fire is suitable. If it comes off without any problems and is baked, then everything is in order, continue frying. If it sticks, add oil to the dough; if it is damp or tears, turn the heat down and bake each side longer.

Well, that seems to be all. This portion makes about 20 small pancakes, but, of course, for a large family the proportions need to be doubled. We hope that you will like the delicious golden brown pancakes with yogurt and that even the first pancake will not turn out lumpy!

Pancakes with yogurt

Pancakes with yogurt - simple, tasty and economical. If you have accumulated a lot of yogurt and you have no idea what to make from it other than homemade cottage cheese. These pancakes are the simplest and most win-win option! They don’t require any special culinary skills, they’re quick to prepare and even quicker to eat!

If you beat the dough for a short time, the pancakes will have a dense texture and medium thickness. If you beat the dough for a long time, the pancakes will be thin and porous.

Curdled milk pancakes are an excellent base for pancakes with a salty filling. To do this, you need to reduce the amount of sugar to one tablespoon or eliminate it from the recipe altogether.

If there are too many spring rolls, you can safely put them in the freezer until needed. In moments when there is simply no time, you remember such reserves with sincere delight and joy;)

Ingredients for buttermilk pancakes

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The most delicious pancakes with yogurt

From time immemorial, pancakes have been considered a national Russian dish and are extremely popular in our country.

There are a great many ways to prepare this dish. Curdled milk pancakes, the recipes of which are known to every housewife, can be made from various ingredients, using different types of flour, filling options and spices.

A variety of fillings and main components allow you to satisfy the taste preferences of the most demanding gourmets! Curdled milk pancakes, the recipe for which is considered basic in home cooking, are one of the most delicious and nutritious.

Recipes for pancakes with yogurt have been known for many years and are passed down from generation to generation. Surely, grandma’s menu also consisted of sour milk pancakes, remembered for their extraordinary tenderness and airiness, and there can be a great variety of filling options: minced meat or offal, sour cream, cottage cheese, jam or jam, and many others. The pancake can be rolled into an envelope, a tube, or a pocket, filled with filling.

Or even make a pancake cake by laying them out in a stack, covering them with cream, yogurt, or whipped cream. Modern housewives also use Grandma’s recipe, finding it optimal. So, it’s worth taking a closer look at the pancake recipe and cooking steps.

How to cook pancakes with yogurt, thin recipe with holes - a complete description of the preparation so that the dish turns out very tasty and original.

Sometimes, after preparing some delicious dishes, housewives have a little milk left in their bins, which subsequently turns sour. Why pour the product down the sink if you can use it to make airy, fluffy and tender pancakes? Store-bought yogurt is a wonderful substitute for sour milk.

How to cook traditional pancakes with yogurt

200 grams of curdled milk;
2 cups premium flour;
sugar to taste (usually 4 tbsp);
0.5 tsp. salt;
0.5 tsp. soda;
5 tbsp. l. sunflower (olive) oil.

Mix egg and sugar, soda, vegetable oil and salt. Stir the mixture until the sugar is completely dissolved.
Pour half a cup of flour into the bowl and mix again. Add half a glass of yogurt, stir until smooth.
After stirring again, add the remaining flour and curdled milk, it all depends on how many pancakes you are counting on. As a result, the mixture should acquire the consistency of low-fat store-bought sour cream.
Leave the dough for half an hour, let it swell a little.
Pour the batter for the first pancake onto a preheated and greased frying pan. To do this, direct the mixture to the middle of the dish, and then rotate the pan in a circle until the dough spreads over the entire surface.
After frying the pancake on one side, carefully hook it by the edge, turn it over and fry the other side.
Place the pancake on a plate.

“Custard” pancakes on yogurt with boiling water

Adding boiling water to curdled milk makes the dough flexible and unpretentious. These pancakes turn over easily and do not tear. Pancakes can be baked fluffy or, conversely, thin.

2 cups yogurt;
500 grams of premium flour;
2 eggs;
0.5 tsp. soda;
200-250 ml boiling water;
about 0.5 cups granulated sugar;
3 tbsp. l. vegetable oil;
salt and vanillin to taste.

Mix eggs and sugar in a bowl. Those with a sweet tooth will need a little more than half a glass of sugar. Lovers of meat filling should add a couple of pinches of salt (1 tsp). Mix the mixture thoroughly with a whisk or fork.
Pour out the yogurt, add flour, and add vanilla if desired.
After mixing, a dough is formed, which is stirred to a homogeneous thick consistency.
Carefully pour water brought to a boil into a glass with a spoon (so that the dishes do not crack), immediately add 0.5 tsp. soda Pour the resulting mass into the prepared dough, mix carefully. Many bubbles should form on the surface of the dough. Set the dough aside for 5 minutes.
Add vegetable oil.
Pour half a ladle into a hot and oiled frying pan and spread the mixture over the entire bottom. Of course, it is better to use a pancake maker. An alternative is a low frying pan with a thick non-stick coating.
When frying, the pancake should bake and the bubbles should burst. It takes up to 1 minute to cook the first side of the pancake. The second barrel cooks much faster.
Prepare all the pancakes and place them on a plate in a “tower” and let them sit untouched. This will make them softer.

Thin pancakes without eggs

The peculiarity of this recipe is that the pancakes come out with even larger holes, and the soda and salt are not noticeable at all.

400 ml yogurt;
1 cup sifted flour;
1 glass of boiled water;
5 tbsp. l. vegetable oil;
0.5 tsp. salt;
0.5 tsp. soda;
2 tbsp. l. Sahara.

Make pancake batter. To begin, mix the curdled milk with flour, salt and granulated sugar. Slowly add boiling water and soda and sunflower oil to the mixture. Don't forget to stir until smooth. Set the mixture aside for half an hour and let the dough rise.
Fry the pancakes in a frying pan as described in previous recipes.

Pancakes with sour milk without soda

1 glass of curdled milk;
4 tbsp. l. granulated sugar;
2 eggs;
3 tbsp. l. sunflower or olive oil;
half a glass of flour;
vanillin optional.

Whisk the eggs and sugar with a whisk or fork until the latter is completely dissolved.
Pour in the yogurt, vanilla and stir. Add the sifted flour and beat again until the mixture is homogeneous.
Fry the dough in a frying pan following the above technology.

Pancakes on sour milk with creamy lingonberry sauce

If you are bored with the classic filling of cottage cheese, meat or sour cream, you can experiment and surprise your loved ones with pancakes with creamy lingonberry sauce. Now it won’t be difficult for you to prepare the dough. All that remains is to read the step-by-step description of preparing the unusual sauce.

half a can of condensed milk (those who have a sweet tooth should add a whole can);
150-250 grams of berries;
milk.

Mix berries and condensed milk, use a blender.
Pour in the milk and stir the mixture with a spoon.

Previously, Slavic housewives also added yeast to the pancake dough, and always coated the finished pancakes with homemade sour cream and butter. Interestingly, recipes for making curdled milk pancakes came to us from mysterious England and romantic France.

Pancakes with holes made from yogurt dough

curdled milk - 2 - 2.5 cups (about half a liter);
flour - 2 - 2.5 cups. The amount depends on the properties of the flour and the desired thickness of the baked goods;
egg - 1 piece;
sugar - 2 - 3 tablespoons. Adjust the sweetness of the pancakes yourself;
vegetable oil - 3 - 5 tablespoons. If you don’t like the taste of vegetable oil in baked goods, replace it with clarified butter. Melt the product in a water bath;
soda - half a teaspoon;
salt - a pinch.

Pour the egg into a bowl, add sugar and salt. Beat for a couple of minutes until the sugar and salt are completely dissolved.
Add oil to the egg and beat again.
Sift flour and soda.
Add flour and yogurt gradually. First, pour half a glass of flour into a bowl with eggs and stir the mixture. Then pour in half a glass of curdled milk and stir again. Repeat the procedure until the fermented milk product runs out. Monitor the consistency of the dough (it should be like not very thick sour cream) by adjusting the amount of flour.

We're done with the dough for yogurt pancakes. All that remains is to cook them.

Light the stove. Place the pan over high heat until the pan is hot. Then turn down the heat—keep it low. Grease the bottom with vegetable oil, butter or lard.
Take a ladle and scoop out the dough. Pour the mixture into the center of the hot frying pan. Now spread it over the entire bottom of the dish. To do this, grab the pan by the handle and lift it off the stove. Move your hand in a circle, slightly tilting to the sides. This way the mass will spread in the right direction.
Fry pancakes in yogurt for 50 - 70 seconds on one side, and no more than 30 on the other. Monitor the readiness of the baked goods. It's easy to flip the pancake - pry it with a fork, grab it by the edge with your hand (be careful - it's hot!) or with a spatula and turn it over.

Brewed (with boiling water)

Thin custard pancakes made with yogurt will not stick to the pan during frying and will turn out tender and airy.

curdled milk - 2 - 2.5 cups (500 - 620 ml);
flour - 2 cups (250 ml);
egg - 3 pieces;
boiling water - 1 cup (250 ml);
sugar - 2 - 3 tablespoons. Put more or less as you wish;
soda - half a teaspoon;
salt - a pinch.

Beat eggs with sugar and salt. Pour in the oil and stir.
While stirring, pour the curdled milk into the eggs.
Add sifted flour and soda in batches to the liquid mass. Be careful - lumps may form. Mix thoroughly, the dough should be uniform in consistency.
Brew the dough with boiling water by adding hot water. Stir. The mass turns out liquid, the consistency resembles sour cream.

curdled milk - 2 cups (400 - 500 ml);
flour - 2 cups (200 - 250 g or 400 ml);
vegetable oil - 2 - 3 tablespoons;
water - glass (200 ml);
sugar - 2 - 4 tablespoons of your choice;
soda - half a teaspoon;
salt - a pinch.

Place the curdled milk in a deep bowl. Add sugar and salt, stir.
Sift flour and soda. Pour into a bowl in several batches. There should be no lumps in the mixture, so knead well.
While stirring the dough, pour hot boiled water into the bowl. The mass will brew.
Add oil to the resulting mass.

The thoroughly kneaded dough, homogeneous in consistency, is ready for baking. The procedure is described above.

You never know what you’ll want to cook tomorrow; duck with apples and honey, cooked in the oven, is perfect not only for the holiday table, but also for a family dinner.

curdled milk - 1 liter;
flour - 2.5 cups (600 ml);
starch (potato or corn) - 1 tablespoon;
sugar - 2 - 4 tablespoons to your taste;
vegetable oil - 3 - 4 tablespoons;
soda - 1 teaspoon;
salt - a couple of pinches.

If you don't have baking soda on hand, use baking powder or baking powder. Calculate the quantity yourself: the package indicates how much substance is needed for a kilogram of flour.

Do not extinguish the soda outside the dough (in the spoon). Carbon dioxide, which loosens the dough, will evaporate and will not bring any effect.

The secret to making thin or thick pancakes is simple: take any baking recipe and, adjusting the amount of flour in the dough, change the thickness:

for thin baking you need a batter with less flour;
Thick pancakes are made from thick, dense dough. The ratio of flour and curdled milk is at least one to one. Watch the consistency. Also, the pancakes will turn out thick if you increase the volume of baked dough (not one ladle, but one and a half or more).

Ready-made tender and fluffy pancakes are served brushed with butter and condensed milk, jam or chocolate. Use your imagination and you will succeed!

Pancakes with sour milk

Essentially, curdled milk is sour milk. In the summer, especially in the heat, yogurt often turns out even when we don’t plan it. You can have different attitudes towards sour milk - some people think that the milk is hopelessly spoiled and it is better to throw it away. But for some, yogurt is an opportunity to cook something new and tasty: pancakes. pancakes, pie. bake bread or rolls. And yogurt itself is no less useful than fresh milk.

Pancakes made with yogurt turn out great: thin, rosy, all in a hole. They can be used for stuffing or served with various additives; you can make a pancake cake or pancake casserole.

– curdled milk – 500 ml;
– egg – 1 pc;
– sugar – 1.5-2 tbsp. spoons (add to taste);
– salt – 2 whispers;
– flour – 1.5-2 cups;
– vegetable oil in the dough – 3 tbsp. l.;
– soda – 1 teaspoon;
– vinegar (any light) – 1 tbsp. l.

Add an egg to the curdled milk. Using a whisk or mixer, beat the yogurt with the egg until smooth.

Add salt and sugar to taste. If you like sweet pancakes, add more sugar than indicated in the recipe; according to the recipe, pancakes with curdled milk will have an almost neutral taste (slightly sweet).

Add flour gradually, not all at once. Sift a glass of flour into a bowl with yogurt. Beat the dough with a whisk. It will turn out liquid. Now add literally a tablespoon at a time, stirring the dough and adjusting its thickness.

The dough for pancakes with yogurt should be a little thicker than the dough that we prepare with milk. Of course, there shouldn’t be any lumps; we break everything up with a whisk, ensuring the dough is homogeneous.

Add vegetable oil. Once again, thoroughly beat the dough, paying special attention to the walls of the dish - the oil usually collects at the edges, you need to mix all the oil into the dough.

When the dough is ready, pour soda into it, quenched with any light vinegar (regular table vinegar or apple vinegar).

After adding soda, the dough will become airy and not so thick. It must be allowed to stand for at least 10 minutes so that the gluten of the flour develops and the soda begins to act.

The rested dough will look like in the photo - the entire surface will be covered with holes and air bubbles. If the dough remains smooth, it means you didn’t add enough flour; you need to add a little more.

When the edges of the pancake begin to move away from the bottom, carefully pry it up and turn it over. Fry on the other side.

Serve the pancakes hot or warm (cover with a large bowl to keep them warm). Additives are your choice. In the summer, while there are plenty of fresh berries, instead of traditional jam or sour cream, you can serve pancakes with raspberries, strawberries, cherries, or make a delicious sweet sauce from these berries. To make the buttermilk pancakes even tastier, sprinkle them with grated chocolate. Bon appetit!

Recipes for pancakes with curdled milk: simple and interesting cooking methods

You can use these tips to get an excellent quality finished dish.

The right frying pan. It’s great if you have a special pancake pan, with a fairly thick non-stick (Teflon) coating and low sides. If you don't have such a frying pan, use a thick cast iron one - pancakes will burn on steel or aluminum. And, of course, it must be perfectly clean.
The secret of cleanliness. Difficult-to-clean carbon deposits from a frying pan can be removed by boiling water with regular soda in it (one tablespoon per liter of liquid).
Amount of oil. Too much oil will “burn”, evaporate, and splash. Bake over medium heat and in a small “puddle”, spreading it over the bottom of the pan with a pastry brush.
Amount of sugar. The pancake won't burn if there is less sugar. It all depends on the quality of the sand: you need to add less if it is very sugary.
High quality roasting. On one side the pancake cooks for about a minute, after turning it over you need to keep it in the pan for even less time. The resulting bubbles should burst during baking, and the unbaked side should lose its shine and become almost dry, then the pancake needs to be turned over.

Finally, if you would like to make pancakes with filling, you need to take into account that it should be thick (“dry”), because openwork pancakes easily let liquid through.

This recipe for pancakes with curdled milk is very common, it can be considered a classic pancake recipe.

curdled milk - 1 glass;
flour - 2 cups;
sugar - 4 tablespoons;
sunflower seed oil - 5 tablespoons.

Mix the egg with baking powder/soda, granulated sugar, butter, add salt, until the bulk ingredients are completely dissolved.
Add a quarter of the amount of flour, then half a glass of yogurt, stirring each time until smooth.
Add the remaining ingredients gradually and one at a time. Achieve the thickness of low-fat (like store-bought) sour cream.
Leave the dough to stand for half an hour.
Heat and oil the frying pan, pour the dough into the middle part and tilt it, allowing the mixture to spread along the bottom.
Fry the pancake on each side.

Pancakes made with yogurt according to this recipe come out thin, with holes.

By the way: to prevent the dough from burning, you must immediately, as soon as you pour it, pry off the edges with a thin spatula (preferably made of silicone).

Important: first sift the flour, then add baking powder and mix thoroughly. Do not mix the baking powder with the liquid or it will clump and not dissolve properly.

egg - 1 piece;
sugar - 6 teaspoons;
salt, soda - half a spoon (teaspoon);
flour - 2.5 cups;
curdled milk - 2.5 cups;
refined oil (olive or sunflower seeds) - 5 tablespoons.

Grind the egg, butter, salt, sugar.
Stir in half a cup of flour, previously combined with baking powder (as indicated above).
Add half a glass of yogurt, stir, add half a glass of flour and stir again. Alternate until you run out of ingredients, remembering to stir each time. You can do this with a mixer.
Let the dough sit before cooking: the bake will be of high quality, and the pancakes will be much fluffier.
Grease the hot pan before you start baking.

Thin without using eggs

curdled milk - 400 milliliters;
flour (sifted) - 1 cup;
water (hot) - 1 glass;
sunflower seed oil - 5 tablespoons;
soda and salt - half a spoon (tablespoon);
sugar - 2 tablespoons.

Mix the curdled milk with flour, granulated sugar, and salt.
Pour hot water little by little, add soda and oil.
Mix everything together and leave the mixture for half an hour.
Fry as usual.

Pancakes with yogurt

If you beat the dough for a short time, the pancakes will have a dense texture and medium thickness. If you beat the dough for a long time, the pancakes will be thin and porous.

Curdled milk pancakes are an excellent base for pancakes with a salty filling. To do this, you need to reduce the amount of sugar to one tablespoon or eliminate it from the recipe altogether.

If there are too many spring rolls, you can safely put them in the freezer until needed. In moments when there is simply no time, you remember such reserves with sincere delight and joy;)

Ingredients for buttermilk pancakes

Pancakes with curdled milk (thin with holes): recipe

Buttermilk pancakes are a flour dish made from batter and baked in a heated frying pan; They are usually given a round shape. Perhaps pancakes can be safely called the first dish that began to be prepared from flour. There are a huge variety of recipes in almost all cuisines of the world: Russian, French, Indian, English, Ethiopian and many others.

Yeast or yeast-free pancake dough is prepared on the basis of flour: wheat, oatmeal, buckwheat, rice. Regular, yeast-free pancakes are considered the easiest and fastest to prepare.. Unleavened pancakes are prepared with yogurt, kefir, milk, yogurt, weak alcohol - beer, mead, fermented baked milk. But yeast pancakes, according to classic recipes, must be prepared on sourdough.

There is an opinion that since ancient times, classic Russian pancakes were made from yeast dough, that is, using the sponge method. It is not typical for Russian cuisine to use soda in the process of preparing pancake batter - this feature was borrowed from the West relatively recently.

Pancakes are considered one of the most ancient dishes in Russian cuisine. Since ancient times, the Slavs believed that pancakes were a symbol of the Sun and fertility. The word “pancake” itself comes from the verb “to grind.” The distorted “mlyn” literally means a product made from flour, that is, a flour product made from flour. Traditional Russian pancakes are special - thin, porous, but at the same time soft and fluffy. They perfectly absorb jam, butter or sour cream, which gives them extra juiciness. Pancakes became a traditional Maslenitsa dish back in the 19th century.

Despite the fact that the dish is simple and unpretentious, preparing pancakes requires a certain skill, experience and skill, otherwise the first pancake will definitely be lumpy. To ensure that flour products do not stick to the pan during baking and turn over well, you must adhere to two rules. First, vegetable oil is added to the dough; second, pancakes are fried only in a well-heated, heated frying pan. It is advisable to bake pancakes either in unsalted lard or in vegetable oil.

You can serve ready-made pancakes to the table in several ways. The most common way is to serve it along with various appetizers: thin, flavorful pancakes are wrapped with a variety of fillings.

There are so-called baked pancakes - pancakes in which various fillings have been baked - “baked”. Fruits, mushrooms, vegetables, and boiled eggs can be used as filling.

Thin baked pancakes are often used to make pancake pies. For such dishes, the filling may consist of homemade sweet confiture, fish or minced meat. In addition, pancakes can also be used as ingredients in the preparation of other dishes - for example, they act as a layer between different fillings in kurnik, a traditional pie of Russian cuisine.

How to cook pancakes with yogurt

To prepare thin pancakes you will need:

250 ml yogurt,
half a teaspoon of soda,
2 tablespoons sugar,
2 eggs,
2 tablespoons vegetable oil,
6 tablespoons flour,
half a glass of boiling water,
salt.

Recipe for making pancakes with yogurt:

Soda is added to the curdled milk, everything is thoroughly mixed and put aside for a while. The resulting mixture should increase greatly in volume and foam should appear on the surface.
Beat the eggs in a separate bowl, add salt and sugar. The egg mixture is mixed, vegetable oil is added to it.
The egg mixture is poured into a mixture of soda and yogurt, everything is whipped using a mixer. Carefully and gradually add flour to the mixture. Beat the mixture until it has a homogeneous consistency without lumps.
The dough for yogurt pancakes is initially made a little thicker than usual, and then diluted to the required consistency with hot water. The pancake batter should spread smoothly throughout the pan during cooking. Pancakes are baked until golden brown.
Ready pancakes are served with sour cream, jam or any other sweet.

To significantly speed up the process of frying pancakes, you can use two frying pans at the same time.
To make the pancake dough without lumps, its liquid part is poured into the flour, and not vice versa.
Pancakes that are too hard can be greased with butter and covered with a lid - they should soften.
A frying pan for baking pancakes is greased with a small piece of lard pinned on a fork, or with half a potato soaked in oil.
A small amount of sparkling mineral water added to the dough will allow you to bake beautiful openwork pancakes.
Baked pancakes can be placed in bags and frozen. Next time you won’t have to bake them – just defrost them.

Pancakes with yogurt “Tender”

Prepare tender pancakes with yogurt using this simple recipe - they turn out very tasty.

Many housewives use milk or kefir more often than other products to make pancakes, but other dairy products are also great as a base for pancakes. For example, this is yogurt.

Using yogurt you get very tender pancakes with a slight sourness, appetizing and rosy.

Recipe for tender pancakes with yogurt

300 g wheat flour

2 tbsp. vegetable oil

sugar and salt to taste

Total cooking time: 20 minutes

How to cook tender pancakes with yogurt:

Break the eggs into a deep bowl, beat with a fork, pour in the yogurt and mix everything with a mixer at low speed, gradually adding the sifted flour.

Pour soda, sugar and salt into the dough, pour in vegetable oil and stir the dough until smooth and the oil is evenly distributed.

Fry pancakes in the usual way in a non-stick frying pan, browning them on both sides.

Tip: if the pancakes are baked well and turn out golden brown, then there is no need to add oil to the pan, but if they start to burn rather than fry, add a little oil before the next pancake.

Friends, have you ever baked pancakes with yogurt? If yes, then share your impressions of such pancakes in the comments to this recipe.

Video recipe for pancakes with yogurt

They prepared it. Look what happened

Fluffy milk pancakes without yeast recipe

How to cook traditional pancakes with yogurt

Required ingredients:

200 grams of curdled milk;
2 cups premium flour;
sugar to taste (usually 4 tbsp);
0.5 tsp. salt;
0.5 tsp. soda;
5 tbsp. l. sunflower (olive) oil.

Mix egg and sugar, soda, vegetable oil and salt. Stir the mixture until the sugar is completely dissolved.
Pour half a cup of flour into the bowl and mix again. Add half a glass of yogurt, stir until smooth.
After stirring again, add the remaining flour and curdled milk, it all depends on how many pancakes you are counting on. As a result, the mixture should acquire the consistency of low-fat store-bought sour cream.
Leave the dough for half an hour, let it swell a little.
Pour the batter for the first pancake onto a preheated and greased frying pan. To do this, direct the mixture to the middle of the dish, and then rotate the pan in a circle until the dough spreads over the entire surface.
After frying the pancake on one side, carefully hook it by the edge, turn it over and fry the other side.
Place the pancake on a plate.

“Custard” pancakes on yogurt with boiling water

Adding boiling water to curdled milk makes the dough flexible and unpretentious. These pancakes turn over easily and do not tear. Pancakes can be baked fluffy or, conversely, thin.

Required ingredients:

2 cups yogurt;
500 grams of premium flour;
2 eggs;
0.5 tsp. soda;
200-250 ml boiling water;
about 0.5 cups granulated sugar;
3 tbsp. l. vegetable oil;
salt and vanillin to taste.

Mix eggs and sugar in a bowl. Those with a sweet tooth will need a little more than half a glass of sugar. Lovers of meat filling should add a couple of pinches of salt (1 tsp). Mix the mixture thoroughly with a whisk or fork.
Pour out the yogurt, add flour, and add vanilla if desired.
After mixing, a dough is formed, which is stirred to a homogeneous thick consistency.
Carefully pour water brought to a boil into a glass with a spoon (so that the dishes do not crack), immediately add 0.5 tsp. soda Pour the resulting mass into the prepared dough, mix carefully. Many bubbles should form on the surface of the dough. Set the dough aside for 5 minutes.
Add vegetable oil.
Pour half a ladle into a hot and oiled frying pan and spread the mixture over the entire bottom. Of course, it is better to use a pancake maker. An alternative is a low frying pan with a thick non-stick coating.
When frying, the pancake should bake and the bubbles should burst. It takes up to 1 minute to cook the first side of the pancake. The second barrel cooks much faster.
Prepare all the pancakes and place them on a plate in a “tower” and let them sit untouched. This will make them softer.

Thin pancakes without eggs

The peculiarity of this recipe is that the pancakes come out with even larger holes, and the soda and salt are not noticeable at all.

Required ingredients:

400 ml yogurt;
1 cup sifted flour;
1 glass of boiled water;
5 tbsp. l. vegetable oil;
0.5 tsp. salt;
0.5 tsp. soda;
2 tbsp. l. Sahara.

Make pancake batter. To begin, mix the curdled milk with flour, salt and granulated sugar. Slowly add boiling water and soda and sunflower oil to the mixture. Don't forget to stir until smooth. Set the mixture aside for half an hour and let the dough rise.
Fry the pancakes in a frying pan as described in previous recipes.

Pancakes with sour milk without soda

Required ingredients:

1 glass of curdled milk;
4 tbsp. l. granulated sugar;
2 eggs;
3 tbsp. l. sunflower or olive oil;
half a glass of flour;
vanillin optional.

Whisk the eggs and sugar with a whisk or fork until the latter is completely dissolved.
Pour in the yogurt, vanilla and stir. Add the sifted flour and beat again until the mixture is homogeneous.
Fry the dough in a frying pan following the above technology.

Simple pancake recipes for every taste

pancakes with sour milk

24 pcs.

30 minutes

180 kcal

5 /5 (1 )

Did you know? Do you have unfinished, slightly sour milk in your refrigerator? No problem, let’s start preparing pancake dough and surprise everyone at home with a new, appetite-stimulating dessert.

Kitchenware

Of course, we can’t do without a frying pan with Teflon or ceramic coating;
you will also need a flat spatula for more convenient turning of pancakes;
without a doubt, it is necessary to stock up on a capacious container for convenient mixing of the dough;

To beat the ingredients well, you will need a mixer, but you can get by with a whisk;
It’s better to prepare a flat dish in advance, similar to the diameter of the frying pan, for laying out the finished pancakes.

General list of required ingredients

Products	Quantity
To prepare the dough
egg	2 pcs.
granulated sugar	30-35 g
curdled milk	400-420 ml
baking soda	5-7 g
Wheat flour	150-200 g
vegetable oil	30-40 ml
Additional Ingredients
vegetable oil for frying	20-30 ml

How to choose the right ingredients

In order for the pancakes to easily turn over during frying, quickly brown and have a pleasant, appetizing aroma, I recommend using refined vegetable oil. It is also desirable that the temperature “smoke point” of the oil be quite high, since such a product does not emit smoke and burning during frying of products. When choosing an oil, also pay special attention to its color - it should be light, since the lighter the oil, the better it is cleared of coloring matter. Besides, real refined oil has a neutral odor, which is a big plus - it does not interrupt the taste of the prepared product.
For baking pancakes, the right solution would be to use first-grade wheat flour; the color of such a product is white or creamy. When purchasing flour, try to choose the product in paper bags rather than in plastic bags. Also pay attention to the appearance of the product - the flour should be free-flowing and in no case contain lumps, bugs or black grains.
It is best to buy fresh sour milk, which is no more than five days old– this product is famous for its large number of lactic acid bacteria. At home, check the yogurt for quality: pour a small amount of the product into a glass and pay attention to its consistency, it should be homogeneous, but the presence of a creamy white curd (whey) is quite acceptable. This is a completely normal phenomenon, which indicates the naturalness of the fermented milk product.

Cooking pancakes in stages

Preparing the dough

Frying pancakes

Fillings for such pancakes

For sweet pancakes

For savory pancakes

Video recipe for pancakes with yogurt

For those who prefer to learn new information visually, I suggest you watch the video below; it includes a complete description of the process of kneading the dough and subsequent frying the products in a frying pan.

If you have never cooked pancakes with yogurt, remember that they turn out more tender and thinner than pancakes made from water dough. Therefore, you need to turn them over carefully and quickly; for this I advise you to use two spatulas.
Also in order to To make it easier to flip the pancakes, I recommend leaving the finished dough in a warm place for 30 minutes so that it can “rest”.
Be sure to first sift the flour through a sieve, then the pancakes will turn out more tender, airy and appetizing.
Add less sugar to the dough for pancakes with a salty filling, and add more for sweet pancakes.
It depends only on your decision how the pancake will turn out - thick or thin. Remember that the thinner your dough consistency is, the thinner your product will be.
To make it easier to work with pancakes, I advise you to grease the pan with oil after baking each pancake..
Fry pancakes in two frying pans at once - this will significantly speed up the process and save your energy and time.
Brush the surface of the finished pancake with melted butter. this way the pancakes will easily peel apart from each other even when cold.

Other filling and preparation methods

Try making them at least once - they taste significantly different from standard wheat pancakes and are simply ideal for savory filling. I also cannot help but suggest a very practical and unusual option, designed for those who have little free time.

If you are a fan of unusually airy, porous and plump products, be sure to treat yourself and your loved ones with pancakes made with yeast and milk. Also try a lean version of water pancakes without eggs. It's hard to believe that good, tasty pancakes can be made without the usual ingredients, but this is the absolute truth.

This concludes our conversation about pancakes. Write in the comments about your impressions or comments about the recipe described above, I would also really like to hear what kind of pancake dough you prepare to satisfy the tastes of your loved ones? Tell us, what ingredients do you use to make the filling? Share your experience with me in the comments and I will definitely prepare pancakes according to your recipe and share your impressions. Bon appetit and delight your loved ones with new and delicious dishes more often!

Pancakes with curdled milk are an old Russian dish, analogues of which can be found in other cuisines of the world. Pancakes are quite a filling dish, but if you are watching your figure, then take a sour drink with the lowest percentage of fat content and knead the dough without yolks, use only whites. Low-fat cottage cheese, berries, fruits or vegetables are suitable for filling.

Pancakes with yogurt and yeast

If your milk accidentally turns sour, don’t rush to throw it away, because this is an excellent basis for preparing delicious and fluffy pancakes.

Ingredients:

a glass of curdled milk;
580 g flour;
580 ml water (boiled);
25 g fresh yeast;
25 ml sunflower oil;
two tbsp. spoons of granulated sugar;
salt to taste.

Cooking method:

Heat the water slightly, stir the yeast and sweetener in it. Afterwards, pour in the sour drink, add flour in portions and add salt to taste. Stir the dough so that not a single lump remains in it.
Leave the pancake base warm. If foam forms on the surface of the mass, then the dough has risen.
Pour in the oil, mix everything again and bake pancakes in a greased frying pan.

Thick and fluffy pancakes with yogurt

The following recipe will allow you to bake delicious and satisfying pancakes using yogurt without soda, and in order for them to compete with biscuit products, you need to add more eggs to the dough. This is the only way to make the pancakes rich and airy.

Ingredients:

255 ml sour drink;
2-3 tbsp. spoons of sweet sand;
315 g flour;
four large eggs;
155 ml boiled water;
a couple of grams of salt.

Cooking method:

In a bowl, mix flour with sweet and salty granules. Beat in the eggs and beat the ingredients with a whisk until a homogeneous, smooth mass is obtained.
Then pour in the sour drink and water, stir, pour in the oil, mix everything thoroughly again, cover with film and set aside for 40 minutes.
After the time has passed, heat the frying pan, grease it with oil (fat) and bake plump pancakes.

Recipe with yeast

Yeast pancakes with yogurt can be baked thick or thin, lacy or baked, sweet or bland, they can be made with any filling or simply stuffed.

Ingredients:

17 g strong yeast;
liter of curdled milk (sour milk);
585 g flour;
two eggs;
55 g regular sugar;
a couple of grams of salt;
three tbsp. spoons of sunflower oil into the dough, plus for frying.

Cooking method:

Combine the yeast with the sweetener and mash the ingredients with a spoon to make a paste.
Pour a glass of sour drink (not cold) into the resulting mass and stir until the sweet grains dissolve. Then add two heaped spoons of flour, break up the lumps, cover and leave warm. In summer you can put the dough in a bowl of hot water, in winter - near the radiator.
Within 40 minutes the dough should rise, large bubbles that appear will tell you this. Now add the remaining sour drink to the dough, mix with a whisk, pour in the separately beaten eggs, butter and add flour, mix everything quickly.
Cover the dough and also keep it warm, but for two hours. During this time, the pancake base should rise well and become fluffy.
Now we bake pancakes, our dough is thick, which means the pancakes will come out thick. If you want to bake thin products, then dilute the base with warm milk.
We bake the pancakes until golden brown, place them on a plate so that the edges do not dry out, grease them with oil and cover with a lid.

Cooking without eggs

You can bake pancakes with sour milk without adding eggs. The baked goods turn out just as tasty, and the products themselves are baked with large holes.

Ingredients:

455 ml sour milk;
215 g flour;
185 ml water;
0.5 teaspoons each of soda and salt;
two tbsp. spoons of sweet sand.

Cooking method:

Pour salt, soda and sweetener into the yogurt, mix and begin adding flour.
Then pour warm water into the resulting mass, mix everything thoroughly and give the dough a little time to rest.
Then bake the pancakes until golden brown.

Recipe with boiling water

To get thin, delicious pancakes, just add water to the recipe, not just warm, but boiling water.

Ingredients:

185 ml yogurt;
135 ml boiling water;
two tbsp. spoons of white sweetener;
6-7 tbsp. spoons of flour;
0.5 teaspoons of soda;
two large eggs;
55 ml sunflower oil;
a little salt.

Cooking method:

Pour soda into the fermented milk drink and wait 10 minutes; the yogurt should foam.
Grind the eggs with salt and sweetener, pour butter and yogurt into the resulting mass.
Now add flour in small portions, stirring so that there are no lumps left. The dough should be kneaded thick and dense in consistency.
All that remains is to add boiling water and quickly stir everything.
Heat a frying pan, no need to grease it, and fry the pancakes until they are beautifully golden brown.

Delicious pancakes with homemade yogurt

The recipe for pancakes based on yogurt has been known for many years. These pancakes stand out for their taste, tenderness and airiness. They are ideal for stuffing; you can make a sweet cottage cheese or hearty meat filling.

Ingredients:

half a liter of curdled milk;
155 g sweet sand;
two large eggs;
485 g flour;
55 ml sunflower oil;
salt and soda on the tip of the knife.

Cooking method:

To quickly mix the base for pancakes, take a mixer. But the first thing we will do is divide the eggs into components, send the whites to cool, and combine the yolks with a sweetener and beat them into a light foam.
Then pour in the yogurt, add salt and soda, beat again until small bubbles appear, thanks to which the pancakes turn out tender and airy.
Now add flour and stir. If the dough is too thick for you, then dilute it with warm water (milk). The consistency of the base depends on your preference, whether you want to bake thick or thin pancakes.
It's time to take out the whites, beat them into foam and mix them into the dough. You can move on to the final stage - frying the pancakes in a frying pan.

Custard

Pancakes made with choux pastry turn out very tender and soft. The recipe is simple, and all products are available.

Ingredients:

485 ml sour milk;
385 g flour;
three eggs;
10 g ripper (0.5 teaspoon of soda);
25 g granulated sugar;
a glass of boiling milk (boiling water);
55 ml sunflower oil.

Cooking method:

Beat eggs into a mixer bowl, add sweetener and salt, beat until smooth.
If you use a ripper, then mix it with flour, if soda, then quench it in yogurt.
Now combine the egg mass with the sour drink, add flour and stir everything thoroughly. If you want to bake thin pancakes, then reduce the amount of flour.
Bring the milk (water) to a boil and add it into the dough in a thin stream, stir quickly, cover and leave for 20 minutes.
Then add the last component in the form of oil and you can bake pancakes. Coat the hot products with butter and stack them.

If you don’t know how to make homemade yogurt, then everything is simple here. We take milk, but ultra-pasteurized one, boil it to kill excess bacteria, cool it, add sweetener, add the starter, wrap it up and leave it overnight. In the morning, delicious and healthy yogurt will be ready.

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