As the name implies, the distinctive feature of the offered dishes will be the use of yogurt instead of kefir. There is no significant difference in technology, depending on the dairy products used. Nevertheless, many housewives prefer yogurt. Made from whole homemade milk, it turns out to be significantly fatter than kefir and contains more acids.
These two seemingly insignificant advantages can, with a reasonable use of the product, significantly affect the taste of pancakes. Excess acid makes it possible to extinguish a slightly larger amount of soda, which means it increases splendor. The increased fat content of the raw milk gives the ready-made pancakes the so-called "ripeness", which is almost impossible to achieve even by adding butter to the dough.
Yogurt pancakes - general principles of cooking
• Thin and thick pancakes can be baked from pancake dough on yogurt. Both thick and thin pancakes always turn out to be soft and tender.
• There are many ways to prepare such a pancake dough. Eggs are added to it and cooked without them, put a cultivator (soda) or add yeast. The only unchanged components are yogurt, sugar, flour and salt.
• Variety of baking flour (first or highest) for pancake dough does not have a special role. Sometimes wheat flour is mixed with buckwheat. Any flour must be sieved. This will enrich it with oxygen and help to remove garbage accidentally caught in it.
• No matter with what filling or with which you will serve pancakes, the dough is surely salted and sugar added.
• Both thick and thin pancakes can be served with sweet or spicy sauces, sour cream, honey or jam. In most cases, the filling is wrapped in thin ones, and the thick ones are baked with seasoning. Filling and baking can also be not only sweet, but also meat, vegetables, etc. It all depends on the recipe and your own taste.
Custard pancakes on yogurt - "Gentle"
Ingredients:
• half a liter of fat yogurt;
• 200 ml of boiling water;
• half a glass of white granulated sugar;
• three tablespoons of vegetable frostbite oil;
• two eggs;
• 500 gr. pancake flour;
• baking soda - 0.5 tsp.
Cooking method:
1. With effort, rub the eggs with sugar, you can beat with a whisk. If you cook pancakes for meat filling, reduce the amount of added sugar.
2. Add a teaspoon of salt, pour in the yogurt and mix well, but do not whisk.
3. In a separate bowl, transfer the flour and gradually introduce the yogurt into it. Pour the fermented milk product in a thin stream, periodically thoroughly mixing the whole mass.
4. In a glass of boiling water, dilute the soda well and immediately pour the hot mixture into the dough. Stir evenly to separate, and let the pancake dough stand for ten minutes. Its top during this time will be covered with a large number of air bubbles, which indicates readiness.
5. Now you can introduce vegetable oil and, having mixed well, proceed to baking pancakes.
6. Warm a frying pan with a non-stick coating over high, but not maximum heat, moisten the bottom with vegetable oil. Pour in almost half of the soup soup ladle and evenly distribute it throughout the bottom. To make this easier, pour on the edge of the pan, not in the center.
7. When the bottom of the pancake is well browned and holes appear on its surface, turn over and brown the other side.
8. In the same way, bake all the other pancakes, but you no longer need to grease the pan for them.
Tomato pancakes on yogurt without soda, with garlic sauce
Ingredients:
• a glass of sparse tomato juice;
• two fresh eggs;
• a full big spoon of sugar;
• a glass of homemade yogurt with high fat content;
• 1.5-2 full cups of white baking flour.
In the sauce:
• 200 ml of 20% sour cream;
• greenery;
• three cloves of garlic.
Cooking method:
1. Pour yogurt and tomato juice into an enameled bowl, add salt, sweeten and mix thoroughly.
2. Continuing to mix, in small portions, add all the flour. Then pour in slightly beaten eggs, two tablespoons of vegetable oil and mix the dough thoroughly.
3. Pour vegetable oil into a small saucer. Pound a half of peeled potato with a slice upwards on a fork. Dip it in oil, grease the pan and bake the first pancake. After this, grease the pan again and bake the next one. Lubricate the pan after each pancake.
4. As soon as all the pancakes are ready, prepare the sauce with which it is recommended to serve them.
5. Salt the cream, add a little pepper and add chopped herbs. Squeeze the garlic and mix well. The sauce is served separately from pancakes.
Lush (thick) pancakes on yogurt - "Guryevsky"
Ingredients:
• premium wheat flour - 320 gr. (two glasses);
• two full large spoons of sugar;
• five raw eggs;
• 100 gr. 72% butter;
• two glasses of fresh yogurt.
Cooking method:
1. Separate the whites and yolks. Set the former aside, add salt and sugar to the yolks and beat well with a mixer.
2. Without stopping beating, add the melted (not overheated) butter with a thin stream. Behind him is half a glass of sifted flour.
3. Having achieved uniformity, pour in half the yogurt. Beat and add the remaining, mix.
4. Add the remaining sifted flour and beat the dough again with a mixer.
5. Previously set aside proteins, whisk vigorously and introduce into the dough, mixing from the bottom up. In this case, do not whisk, but carefully interfere.
6. A thick-walled pan, steel or cast-iron, heat over low heat, grease and pour a small pancake dough on it.
7. After 3 minutes, when the top of the pancake ceases to shine, and the bottom is well browned, turn over and bake for another two minutes.
8. Stacking the “Guryev” pancakes in a “pile”, do not smear with ghee, they are already quite buttery and soft.
Simple pancakes on yogurt stuffed with filling - "Three in one"
Ingredients:
• homemade yogurt - 1 l .;
• a tablespoon of potato (possibly corn) starch;
• three table. tablespoons of sugar, white;
• four table. tablespoons of refined oil;
• cultivator (baking soda) - 1 tsp;
• three small pinch of table salt;
• dry poppy - 100 grams;
• half a teaspoon of cinnamon powder;
• a pound of elastic (without grains) cottage cheese;
• a half-liter can of cherries in its own juice.
Cooking method:
1. In a deep bowl (bowl or wide saucepan), transfer the flour and mix it with quicklime soda and starch.
2. Pour sugar into the yogurt, add salt and mix well until crystals are completely dissolved.
3. Then pour the yogurt into a bowl of flour and stir. Lumps of flour should not be found in a properly prepared dough, so pour the yogurt in small pieces. Mix well each time, breaking the lumps that have fallen off with a whisk.
4. When you have added the whole fermented milk product, add refined oil to the dough and beat well again.
5. In a preheated frying pan, greased with vegetable oil for the first pancake, bake pancakes that are not very thick, which can be easily rolled up.
6. Pour dry poppy with boiling water and leave for half an hour. Then drain the water, and put the poppy on a sieve. When it dries well, add 2 full tablespoons of refined sugar and twist in a meat grinder (twice). It’s good to get in the mortar.
7. Grind the cottage cheese with a meat grinder or grind it through a sieve. Add a tablespoon of sugar, cinnamon and mix thoroughly.
8. Dry the canned cherries from the juice well, laying them in a colander.
9. Cut the half-baked pancakes in half. Brush whole pancakes with curd filling. Cover half of the sliced with a thin layer of poppy seeds and roll them with a tube, and wrap cherries in the remaining sliced.
10. On the edge of pancakes with curd filling, put a poppy “tube”, next to it a cherry and roll everything together.
Pancakes on yogurt without eggs, stuffed with chicken hearts and mushrooms - "Hearty"
Ingredients:
• buckwheat flour - 1 tbsp .;
• one glass of baking flour;
• two teaspoons of refined sugar;
• sunflower, frozen out oil;
• two glasses of yogurt (homemade).
To the filling:
• a pound of chicken hearts (chilled);
• 500 gr. fresh mushrooms, champignons;
• one and a half bulbs.
Cooking method:
1. Combine buckwheat flour with wheat. Add sugar, soda, 0.5 tsp. fine salt, mix all loose components.
2. Pour in pieces homemade yogurt, constantly stirring the dough with a whisk.
3. When you have a uniform consistency, bake thin pancakes from the dough. After each pancake, grease the pan well with the half of the onion soaked in vegetable oil.
4. From the hearts, cut off the remnants of the arteries, remove the film and, cut in half, rinse with a strong stream of cold water. Pour in water, slightly add salt and boil. Twist the chilled chicken hearts with a meat grinder and fry until tender with the addition of vegetable oil.
5. Separately, fry the mushrooms and chopped onion in small slices.
6. Combine the fried components of the filling, season with pepper, add salt to the sample, and mix well.
7. Put the filling on the edge of each pancake, fold it with an “envelope” and fry a little in butter.
Yeast pancakes on yogurt stuffed with apples and prunes
Ingredients:
• pressed alcoholic yeast - 15 g .;
• one liter of yogurt;
• fresh eggs - 2 pcs.;
• three glasses of sifted quality flour;
• two tablespoons of sunflower oil.
To the filling:
• two small apples;
• icing sugar - 100 grams;
• 1/4 tsp cinnamon
• pitted prunes.
Cooking method:
1. Crush the pressed yeast into a cup. Add a spoonful of sugar and knead until you get a slurry.
2. In a slightly warmed yogurt (200 ml), add three tablespoons of flour and add the yeast "gruel". Stir intensively, but slowly, with a spoon and clean for forty minutes in the heat.
3. Stir the risen dough with a spoon, add it to the remaining (warm) yogurt and gently beat with a whisk. Beat by combining dough with yogurt in a homogeneous mass.
4. Introduce intensively beaten eggs, vegetable oil. Add the flour gradually, immediately stirring each portion well. The dough will turn out non-liquid and at the same time sparse. Cover it with a towel and leave to rise for an hour.
5. If the dough is still too thick, add boiled warm milk to it. Pour in a little and constantly stir the dough to make it easier to adjust its density.
6. We do not need thick pancakes, so pour a small amount of dough and control its thickness.
7. Prune well beforehand in hot water. Dry and cut into small pieces (strips) with a thin, narrow knife with a sharp blade.
8. Grate the apple with a coarse grater and lightly lower it in a dry frying pan under the lid. Add the powdered sugar mixed with cinnamon, chopped prunes and mix well.
9. On each yeast pancake, put a little cooled fruit filling and wrap.
10. Serve by watering with sweetened sour cream or fruit syrup.
Sour cream pancakes with sausage and cheese
Ingredients:
• half a liter of homemade yogurt;
• two glasses of flour;
• hard cheese - 150 gr.;
• 1/3 teaspoon soda;
• fine salt;
• one chicken egg;
• 150 gr. sausages ("Children's" sausages);
• 5-6 branches of fresh dill;
• feathers of a young onion.
Cooking method:
1. Break the egg into a bowl, salt, add soda and beat well.
2. Pour in the yogurt, flour and again whisk everything with a whisk or mixer. The density of the dough should be like rare sour cream.
3. Cut the sausage into thin strips, chop the greens finely, and rub the cheese into large crumbs. Mix all the ingredients, remove the sample and salt with a small margin.
4. Pour a couple of tablespoons of high-quality vegetable oil into a thick-walled pan and warm it well. Pour in a little dough and flatten it slightly over the pan with a spoon. Put the filling on top with a thin layer and cover it with dough. When the bottom of the pancake is baked (browned) turn over and bring to readiness.
5. Thus, bake the remaining pancakes.
Yogurt pancakes - cooking tips and tricks
• When preparing the dough for pancakes, pour the yogurt into loose components, and not vice versa. Flour will not be knocked down and it will be easier to achieve uniformity of the dough.
• To make pancakes on yogurt roll well, leave the dough to "stand" for a while and be sure to add oil to it.
• Thin pancakes, removing from heat, immediately lubricate with a piece of butter pounded on a fork, their edges will become softer, and the pancakes themselves will be softer.
• Using any recipe, you can cook both thin and thick pancakes on yogurt. To do this, reduce or increase the amount of dairy product.
