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Fluffy pancakes with yeast and kefir
The recipe for fluffy pancakes with yeast and kefir has successfully survived to this day only due to its impeccable taste qualities and simplicity of preparation. Thick, with rosy sides, with a pleasant dairy sourness and eagerly springing when pressed - these are the pancakes that were made in Soviet kindergartens and schools. For fluffy pancakes with yeast and kefir to have an even porous structure, to be high and not collapse later, it is necessary to adhere to some rules, which will be described below.
Preparation time: 90 minutes.
Ingredients
Show ingredients
- kefir (fat content can be any) - 450 ml;
- water - 50 ml;
- flour (wheat) - 500 g;
- yeast - 7 g of dry or 21 g of fresh;
- sugar - 30 g (can be adjusted to taste);
- salt - a small pinch;
- egg - 1 pc.
Preparation
- Activating the yeast is easier in plain water; then they will start working faster, while in an acidic environment (in kefir) the process will slow down a bit. So first we prepare the sponge in warm, slightly sweetened water and wait about 3-4 minutes for the reaction to start and foam to form on the surface.
- In a spacious bowl, beat the egg with sugar.
- Add the prepared sponge here. Gently warm the kefir in the microwave, checking the temperature every 30 seconds - it should be slightly warm (if you overdo it, the kefir will separate into whey and cottage cheese). Now the warm dairy product can be added to the overall yeast mixture.
- Sift the flour in several passes, first mixing with a whisk, and as it thickens - with a spoon, the mixture. Moreover, it is not enough just to mix it to homogeneity - it is also necessary to knead the dough with the same spoon for several minutes for gluten to form in the kneading.
- The proper consistency of the dough for yeast pancakes is stretching. It should slide off the spoon but not fall, break off or pour, in a continuous ribbon of the resulting mixture. If it is too liquid, the pancakes will quickly collapse and become flat after cooling.
- After kneading, the dough itself gathers into a soft semi-liquid lump and only then spreads on the bottom. Clean the walls of the bowl from sticking, cover the dish with film and leave to rise.
- After about 40 minutes, the dough will double or tripling in volume. But don't rush to start frying the pancakes immediately. It is necessary to deflate the dough and let it rise again a bit - this will take 10-15 minutes.
- Heat in the pan the amount of refined oil that covers the bottom. Set the heat to below medium so that the pancakes do not burn and are well baked. Helping with two spoons, lay out small portions of the yeast dough at some distance from each other. Cover the pan with a lid.
- After 3 minutes, carefully remove the lid so that the condensation that formed on it does not fall into the oil. Flip the pancakes to the other side and cover with a lid again for 2-3 minutes.
- Transfer the finished products immediately onto a napkin so that it absorbs the excess oil.
- Fluffy pancakes with yeast and kefir, while they are hot, lay out in a single row so that they do not compress each other. They can be served with either sour cream or honey, dandelion jam, rose petal jam, seasonal berries.
Try it, enjoy your meal!
