How to cook incomparably fluffy and airy pancakes with milk. Pancakes (with sourdough without yeast) Pancakes with sourdough without eggs

If you want to use sourdough for more than just bread, then I suggest you give it a try. sourdough pancakes. To prepare such pancakes, you can use either wheat or rye sourdough - there is no difference. You can see the recipe for the rye sourdough that I used. The pancakes turn out very tasty, soft and fluffy. I also added an apple to them to make the taste more interesting, try it! You can serve these pancakes with jam, jam, honey, or simply sprinkle them with powdered sugar.

Ingredients

To make sourdough pancakes you will need:

warm water - 100 ml;

warm milk - 150 ml;

sugar (or honey) - 2 tbsp. l.;

refined vegetable oil - 2 tbsp. l. (in dough) + for frying pancakes;

premium wheat flour - 300 g;

apple - 1 pc. (optional).

Cooking steps

The starter for making pancakes must be active, that is, one that ferments at room temperature. If your starter was in the refrigerator, you first need to take it out, leave it at room temperature for a couple of hours, and then “feed” it by adding a couple of tablespoons of the appropriate flour and 2-3 tablespoons of warm water, mix, leave the starter for an hour 3-4 so that fermentation begins in it, only after this you can take the starter to prepare the dough.

To prepare pancakes, mix 50 ml of warm milk with 50 ml of warm water, add 3-4 tablespoons of starter, stir, add 3-4 tablespoons of flour, mix well and leave in a warm place for 1 hour.

Then pour in vegetable oil, 50 ml of warm water and 100 ml of warm milk, add sugar.

Knead the dough, similar to sour cream of medium thickness, leave it in a warm place, covered with film, for 1 hour. Next, if desired, add an apple cut into small pieces and mix.

Now you can fry the pancakes, placing them, as usual, with a spoon, on a frying pan heated with sunflower oil in the form of flat cakes. Pancakes should be fried over medium heat until golden brown on both sides.

Bon appetit!

Pancakes and pancakes are the taste of childhood, carefreeness and celebration. The best breakfast and many people's favorite hot dessert. They are good with any additives, and there are incredibly many cooking options.

Many housewives prefer to cook pancakes. And this is not surprising. Unlike thin and capricious pancakes, even beginners can make them.

It’s not difficult to prepare delicious pancakes with milk - for excellent results, you just need to choose the appropriate recipe and be patient so as not to eat them hot, straight from the frying pan.

Culinary historians cannot pinpoint exactly when pancakes appeared. What is known for certain is that references to fried pieces of batter are found in archival documents of the 16th century.

Since then, they have come a long way from simple peasant food to the exquisite food of the aristocracy.

Most often, pancakes are prepared with sour milk (yogurt) or kefir. Lush pancakes can be fried with sourdough and yeast.

The fillings also differ. The neutral taste of the dough allows you to add fruits, berries, vegetables, cheese, and ham to the filling.

Sourdough rye pancakes - tender and airy

Housewives began preparing pancakes as an independent dish not so long ago. Previously, they were made from the same dough, using the same leaven as bread.

A pot with a sour base always stood on the stove, and the cook at the same time put out bread and baked pancakes or pancakes.

Modern housewives have begun to return to their roots. Making your own sourdough is not difficult. The main process consists of three stages:

1. 100 g of rye flour are mixed with the same amount of water. The mixture is placed in a warm place for a day;
2. After a day, the starter begins to ferment, it’s time to add another 100 g of rye flour and water;
3. On the third day, the starter will become porous. Add a third portion of flour with water, again 100 g each. After a day, the starter is completely ready and you can put it into use.

You usually get quite a lot of starter, and it also increases in size.

Based on it, you can prepare dough for delicious homemade bread.

But the excess will make very tasty rye pancakes. You can replace the milk in the recipe with water and cook them during Lent.

By tradition, we expand our knowledge in the field of cooking. Find out how healthy it is and how to prepare it.

Macarons are on everyone's lips right now. They seem to be at the top of their popularity. This is not surprising, because they are beautiful. We invite you to learn all the intricacies of preparing them at home.

And if you look, you will find recipes for Italian panna cotta. Have a dessert party!

Ingredients for the recipe for fluffy pancakes with milk:

• Ready rye sourdough – 50 g;
• Whole cow's milk – 250 ml (for lean pancakes, replace with warm water);
• Rye or whole grain flour – 300 g (you may need a little more);
• Honey or sugar – 30 g;
• Refined vegetable oil for frying;
• In addition, you can add grated apple and cinnamon to the base.

How to cook pancakes with milk step by step:

Recipe for delicious yeast cakes with milk

If there is no desire or opportunity to prepare lean dough, then fluffy pancakes can be easily prepared using yeast dough. They turn out tender, rich, and shaped a little like donuts.

Yeast dough for pancakes can be made with milk, yogurt, or just water.

You can add grated apple to the dough, just like in the previous recipe.

It will add a slight sweetness and drown out the sour taste.

And if you remove the sugar and add finely chopped onions, you will get an excellent snack or addition to first courses.

For pancakes with milk and yeast you will need:

• Premium wheat flour with a protein content of at least 12% – 0.5 kg;
• Dry yeast - 1 sachet (this is 11 g or approximately 2 tsp);
• Whole cow's milk – 0.5 l;
• Fresh chicken eggs – 2 pcs.;
• White or brown sugar – 30 g;
• Table salt – 3-5 g;
• Vanilla sugar – 7-10 g;
• Refined vegetable oil – 30 ml. into the dough and the same amount for frying.

Let's start cooking:

1. First you need to put the dough, for this the milk should be slightly warmed up to about 40°C, then it should be poured into a deep bowl and diluted with yeast and sugar, add flour, mix;
2. The dough is left in a warm place for 35-45 minutes;
3. The remaining flour should be sifted, added to the risen dough and mixed carefully;
4. Beat eggs with salt and mix into the dough, at the same time add vanilla sugar and refined vegetable oil;
5. Vegetable oil can be replaced with melted butter;
6. All ingredients of the dough should be thoroughly mixed; if you use a mixer, then run it at the lowest speed;
7. Place the kneaded dough in a warm place for about another half hour;
8. Heat a saucepan with vegetable oil, there should be quite a lot of it, the yeast pancakes are fried about a third in fat;
9. Carefully scoop the mixture from above and fry it on both sides;
10. Try not to stir the dough, otherwise it will settle and the products will not turn out fluffy;
11. The finished fluffy pancakes are sprinkled with powdered sugar and served with jam or sour cream.

Watch the video recipe for preparing this sweet dish below:

Pancakes with sour milk (yogurt) - quickly and successfully

The simplest and most common way to prepare pancakes is with kefir or yogurt (sour milk). It does not require long-term standing of the dough and other complex manipulations.

To quickly get yogurt, you need to add a few drops of table vinegar or lemon juice to fresh milk.

After a while it will curl and you can start cooking. A longer, but more environmentally friendly way is to put fresh milk in a warm place for a day.

Before you start cooking, the sour milk must be stirred well to combine the exfoliated whey with the dense part. This can be done with a regular whisk or a mixer at low speed.

Be sure to have all the ingredients ready. Take them out of the refrigerator - they should be the same temperature.

To prepare you will need:

• Sour milk (yogurt) – 0.5 l;
• Fresh chicken egg – 1 pc.;
• Premium wheat flour – 0.5-0.6 kg. (you may need a little more, it depends on its quality);
• Baking powder or baking powder - 1 tbsp. l.;
• White or cane sugar – 30 g;
• Salt;
• Refined vegetable oil for frying.

Let's start explaining how to cook pancakes with sour milk:

1. Mash the egg with sugar and salt, you can use a mixer;
   
2. Mix the curdled milk until smooth and pour it into the egg and sugar mixture, stir well;
3. Sift the flour and mix it with baking powder. Baking powder can be replaced with table soda, but then it should be poured directly onto the sour milk;
   
4. Gently, stirring constantly, add flour. For stirring, you can use a mixer with special spiral attachments;
   
5. Carefully monitor the amount of flour, you may need more or less, the dough should be quite thick, but not easy to pour off a spoon;
   
6. Let the finished dough stand for at least half an hour, this is necessary for the flour to swell and increase gluten;
7. Heat vegetable oil in a saucepan;
   
8. Using a wet spoon, remove the mixture from above, try not to stir it, otherwise the bubbles formed from the reaction of sour milk and baking powder will come out and the pancakes will not turn out fluffy;
   
9. Place in a frying pan and fry the pancakes on both sides;
10. Serve the finished pancakes with sour milk without yeast hot with fresh berries, jam or jam, and don’t forget to supplement them with tea or coffee.

Lush rich pancakes are a tasty dish, but not at all dietary. To pamper yourself while on a diet, replace wheat flour with oatmeal and fry in a non-stick frying pan.

But keep in mind that any whole grain flour is lighter and has lower gluten content, you should use a little more of it, and the dough should stand for at least half an hour.

Always sift the flour before baking, this saturates it with oxygen and makes the cakes even fluffier.

Pancakes are very easy to prepare and can be done right the first time even by inexperienced cooks. Be sure to use one of the recipes and please your loved ones.

Another video recipe for your attention. Let's learn how to cook pancakes in 5 minutes!

Not long ago I became a mother again. I had another child. No, even two! Wheat and rye sourdough. I am not exaggerating and in no way laughing - these are two completely living organisms that require daily care (even 2 times a day).

In fact, caring for sourdoughs is a pleasure. They just need to be protected from drafts, kept warm, fed twice a day - in general, created favorable living conditions, loved, cared for and cherished. Just like with kids.

About rye sourdough another time - in today's recipe the main character will be wheat sourdough. Not even she herself, but the leftovers (I just can’t find the right word to call the starter that is taken away from the main one before feeding), on the basis of which we will prepare wonderful fluffy pancakes.

Ingredients:

(500 grams) (500 milliliters) (560 grams) (3 pieces ) (100 milliliters) (4 tablespoons) (0.5 teaspoon) (1 teaspoon)

Cooking the dish step by step with photos:

A simple recipe for these delicious and satisfying pancakes includes wheat sourdough, wheat flour, water, chicken eggs, refined vegetable oil, sugar, salt and baking soda. You can also add a pinch of vanillin to the dough - it will be even more fragrant.

I store the starter used in this recipe in the refrigerator. Every day, renewing the main wheat starter, I put the leftovers in a jar before feeding and close the lid. It’s a shame to throw it away, and you can cook a lot of delicious dishes using it. Well, for example, the same awesome flatbreads with potatoes and fried onions. This is how I fill up a half-liter jar of leftovers and bake something for the family. I got distracted: we’re making sourdough pancakes. Straight from the refrigerator, pour the wheat sourdough into a suitable container. Add water, chicken eggs, salt, sugar, baking soda. Mix everything well.

Then gradually add sifted wheat flour, mixing it into the dough. I indicated the amount of flour that is needed specifically for my dough. If your dough is not thick enough, feel free to add more flour.

Now all that remains is to pour about 3-4 tablespoons of vegetable oil and mix them into the dough. We will need the rest of the oil for frying.

The thickness of the pancake dough for this recipe is quite thick. It is about the same as yeast for pancakes - it does not flow from a spoon, but stretches and plops down in a piece. If the batter is thinner, the pancakes will turn out flat.

Pancakes with apples, honey and cinnamon! Sourdough, without yeast or eggs

Sourdough recipe I have the simplest one, because I have never made sourdough before and bread without yeast at all I baked it for the first time a couple of days ago!

My starter is almost completely converted to wheat. I don’t know how the strength of the sourdough is determined, but for me it doesn’t fall asleep even in the refrigerator :) It comes up quite quickly, although I write that I’m waiting a couple of hours, in fact today I watched it on purpose, it came up in 1 hour 20 minutes on a warm floor under a film. Since the starter actively lives and breathes, at each daily feeding you need to either throw away some of it or look for ways to incorporate it into baked goods :) But, such a quantity of bread Even in my family they can’t handle it, so... sourdough pancakes! Unlike yeast pancakes, these can be eaten straight from the stove, which is what my family does! (Yeast pancakes are still not very healthy to eat hot; I even try not to give the children hot bread if it is made with yeast. Only the husband can afford to indulge in warm bread, and the children will still have time to spoil their stomachs)

So, a recipe for sourdough pancakes with apples, cinnamon and honey! How delicious, have you already imagined? In such a cold as we have now, it’s time to indulge in lush goodies with honey and apples :)

Recipe:

1. Sourdough – 3 tbsp. spoons
2. Water – 100 ml.
3. Milk – 150 ml.
4. Flour – about 300 gr. + *As always, I use flour with 13% protein content. Premium wheat
5. Honey – 2 tbsp. spoons
6. Vegetable oil – 3 tbsp. spoons
7. Apple – 1 pc.
8. Cinnamon - to taste *I have 0.5 tsp.

How much to weigh in grams - read for those who don’t have measuring utensils, how to count the amount of one or another ingredient with spoons!

Preparation:

1. Dilute the starter with water (100 ml) and add 4-5 tbsp. spoons of flour. We get the batter, put it under the film in a warm place *It took me 1 hour 20 minutes to get up
2. Pour into the suitable dough warm milk
   
3. Add honey *If the honey is candied, melt it in a water bath or in the microwave until liquid.
   
4. Mix, add vegetable oil and flour so that the dough is like sour cream
   
5. Place under plastic wrap in a warm place until it bubbles. *Took me about an hour
6. Mix finely chopped apple and cinnamon into the risen dough.
   
   
7. Stir
   
8. Fry over low heat, covered, for 2-3 minutes in a small amount of vegetable oil. *So as to grease the pan
   
9. Ready! Serve with honey, jam, sour cream, condensed milk at your discretion!
   

Bon appetit!

Pancakes are a dish that almost everyone loves. They can be prepared for breakfast or for family tea. They are sold hot with various tasty additives: honey, jam, condensed milk or sour cream. According to this recipe, sourdough pancakes turn out rosy and fluffy, with a soft and delicate structure.

Prepare the necessary set of ingredients for making sourdough pancakes.

Pour the starter into a bowl.

Add sugar, a pinch of salt and soda.

Mix well with a whisk.

Add sifted flour.

Mix again until smooth. The dough will be quite thick, like homemade sour cream. Leave it for 10-15 minutes at room temperature, the soda should activate and start working.

Heat a frying pan with a small amount of vegetable oil. Using a tablespoon, spoon out the dough to form pancakes.

Fry over low heat for 2-3 minutes on each side. Place the finished pancakes on a paper towel to remove excess oil.

Very tasty and tender sourdough pancakes are ready to eat. Serve hot with honey and a cup of aromatic tea.

Bon appetit!