Lush pancakes on kefir stuffed inside. How to cook lush kefir pancakes with filling recipe

04.01.2022 Fences, fences

How to cook lush kefir pancakes with filling recipe with a photo. How many new recipes you don’t recognize, but the old, proven ones, those that have been in dreams since childhood, will still not be forgotten, warming and delighting us not only with their recognized taste, but also with the warmth of memories. Fritters stuffed with ham is a transforming recipe, a tribute to the modern attitude towards everything, including cooking, by preparing them with different fillings, you will always have an original dish on the table, both in taste and in appearance.

The kefir pancakes in this dish are attracted by the simplicity of its preparation, which is an important factor when deciding on the choice of cooking delicious, given our pace of life and incredible workload.

You can’t say, of course, that this food is super useful for health, but if you cook it not so often, then you can pamper yourself and relax, you can’t, but constantly strain the nervous system, focusing solely on “benefits”.

Kefir pancakes stuffed with ham can be used with all kinds of seasonings and sauces, as well as with sour cream or kefir, which will just increase the status of this dish as beneficial to health.

The proposed recipe for making lush pancakes does not apply to festive ones, but is directly related to them, because we all know the feeling when, after festive delights, we want something simple, cozy and homely, this is how we are arranged, we want changes all the time.

The recipe for making kefir pancakes with ham stuffing will require the following products:

Fermented milk product (kefir, ayran, yogurt) - 250g, flour - 3 tbsp. l., egg, soda, ham, onion, cheese, pepper.

Recipe for making lush pancakes on kefir with ham:

A very important point in preparation is the temperature of the fermented milk mixture, it should be slightly warm. Then beat the egg and add to the fermented milk product, soda, then add flour in small portions so that after mixing the mixture, the consistency is creamy.

After kneading, everything should stand for some time, and we are busy with the filling, rub the ham on a coarse grater, so it must be firm, just from the refrigerator.

Next, peel and chop the onion very finely, then fry it, lightly, in sunflower oil, grate the cheese, add pepper and mix everything thoroughly, you should not add salt, since the ingredients of the filling are already salty enough.

If our dough has stood, we begin baking pancakes on kefir stuffed with ham, picking up the dough with a spoon, put it on a preheated pan with sunflower oil, let one side bake well.

After the whole frying pan is filled with the pancakes, put the prepared filling on each of them, pressing it lightly so that it penetrates as deeply as possible into the pancake. After the bottom is browned, before turning the pancakes, pour one more spoonful of dough on top, and then turn over and let the other side fry.

When the kefir pancakes with ham filling are ready, put them on plates and serve hot with any seasoning, but, of course, they are traditionally used with sour cream.

Lush kefir pancakes with raisin filling recipe

Pancakes are such a universal food, just for all occasions, only depending on what filling they are to be made, if you need a hot second dish, then the filling should be more satisfying, meat, ham, cheese, etc., and if pancakes are filled with raisins, then this is already a dessert.

A very convenient property, moreover, if this is a dessert, then it can be used cold for tea or coffee, again a huge plus, you can bake pancakes and take them to work, as an option.

The filling can be not only with raisins, but also with any dried fruits, one can even say that such a filling is the most successful, since such a useful stuff as dried fruits very much smoothes out some of the unhealthy component of the pancakes. Also, kefir pancakes stuffed with raisins can even be turned into a healthy product, if you use them with a fruit salad with sour cream, a very tasty and sophisticated dessert.

By the way, pancakes with sweet fillings will be more successfully fried in butter, the taste is completely different, more adapted to the sweet filling.

In general, there is absolutely no need to agitate in order to learn how to cook pancakes, it is necessary to be able to do this, it is simply necessary, it is impossible to imagine a hostess, even a young beginner, who could not cook this dish.

Therefore, we do not think for a long time, but we begin to prepare lush pancakes on kefir stuffed with raisins, having prepared the necessary products:

Ayran - 300g, sugar - 1 tbsp. l., vanillin - ½ sachet, cinnamon - a pinch, egg, flour, how much dough will take, soda - ½ tsp, salt.

Recipe for making lush pancakes on kefir with raisins:

We start cooking by beating an egg with sugar and salt, then pouring it into ayran, add cinnamon, vanillin, soda. Next, pour flour into the prepared mixture in small portions, constantly stirring, achieving the required ductility of the dough, if it is too steep, the pancakes will turn out to be dry and tasteless, so you need to act with great care.

After kneading the dough, cover it with a lid and put it in the refrigerator for one hour, and we have something to do at this time, prepare the filling. We sort out and wash the raisins, then soak them in warm water and let them stand exactly until the dough is ready, that is, 30 minutes, since we have already spent some time.

After an hour, we take the dough out of the refrigerator, heat it to a warm state, squeeze out the raisins and set the pan to warm up, after pouring oil on it. Now, in small portions, pour the dough into a frying pan, making small cakes, if they do not spread well, then slightly smear them on the sides so that the pancakes on kefir stuffed with raisins are thin and elegant.

Immediately after the whole frying pan is full, pour raisins on top of each cake, as dense as possible, after the bottom of the cakes is fried, pour a little more dough on top of each cake with raisins, let stand for a little, and turn over to the other side ...

Ready, fried and fragrant pancakes on kefir stuffed with raisins are served to the table, sprinkled with powdered sugar and sprinkled with whipped cream.

Lush kefir pancakes with jam filling recipe

Having mastered the preparation of these pancakes, you will definitely remember them when you want a sweet dessert, in a hurry and not too fatty, in comparison with a cake, and not too dry, in comparison with cookies.

Pancakes stuffed with jam turn out to be very juicy, tender, bit off, but you don't need to chew, everything has already melted, just delicious and an excellent delicacy for both children and adults.

The jam for the filling must be thick, not flowing, our recipe uses homemade gooseberry jam, preferably homemade, since industrial jam is one sugar with gelatin and dyes, it just melts and no good filling will work.

If your jam is still watery, then you should add a little starch or a little semolina to it, do not forget to put in the filling, along with the jam, and vanillin.

Pancakes are dishes that can be cooked for several days, which is also attractive and practical, serving them with different additives can achieve a novelty effect.

This recipe will also come in handy after the New Year holidays, when you get tired of cooking, but you still need to feed your family, here it will come to your aid.

To start the cooking process, we need the following products:

Kefir - 200g, sugar - 1 teaspoon, egg, butter - 50g, vanillin, flour - 100g, jam - 150g, soda.

For this recipe, it is not by chance that kefir was chosen, as the least acidic of all fermented milk products, we pour it into a container where the dough for olives will be kneaded.

Now beat the egg with sugar and add it to the container with kefir, add soda, then, with constant stirring, add flour there, but not all at once, but in portions, then mix everything and put in the refrigerator for one hour.

After the time passed, we took out the dough, and the jam filling does not require any intervention, we begin to bake pancakes with jam filling, only before baking the dough must be warmed up. On a frying pan with heated sunflower oil, one by one, using a dispenser, pour out the dough in small portions and let it "grab" slightly, then lay out the jam filling, using two small spoons, pick up the jam with one, push it onto the dough with the other and smooth it slightly. so that the top layer of the dough does not spread.

After the bottom of the dough with the filling has baked well, pour one more portion of the dough on top, let it bake a little, and turn it over with the other side.

Our amazing delicacy is ready, now it only remains to strain your imagination with what to serve them to the table, since there are countless options, and with each addition, you will be more and more attached to this familiar dish from childhood.

Where there are pancakes, there are pancakes, isn't that so? Making pancakes is easier, and a child can handle it. And most importantly - in addition to the lush kefir pancakes loved by many, there are many pancake recipes. Any filling, suitable seasonings - and a quick breakfast is ready. In general, if you are not a big fan Shrovetide and pancakes, it's time to do pancakes with the author of The Culinary Matrix.

How I started making pancakes

It all started quite simply: one evening I had to cook something for myself, and I had 200 grams of scallops left after yesterday's dinner. I remembered trying a dish in Madrid called tortilla, which gave me the idea of frying egg pancakes, or, if you prefer, an omelet with flour.

I beat the egg with a little flour until smooth. I wanted to thicken the mixture so that it would not run in the pan. I chopped scallops and added them to the dough, and also put some onions, parsley, salt, chopped fresh chili in it, and then fried in a lot of oil, putting the dough in the pan with a tablespoon.

And quite predictably, the pancakes (there were eight of them) became beautiful and golden in a couple of minutes of frying on each side. I sprinkled them with salt, squeezed a little lemon juice on each and ate the whole portion myself, and even faster than I cooked them.

This is how my pancake season began. Realizing that the dough will tolerate any additives I can think of, and the dish will only take 5 minutes to cook (after all, the filling has often already gone through heat treatment), I began to fry pancakes with everything that came to my hand. In short, any product will work for pancakes, although some vegetables and meats are best boiled or fried first.

Subsequently, I switched from fish or vegetables with salt, olive oil and lemon to more sophisticated combinations. Some of these inventions can be served in the afternoon as a dessert for 4 persons.

Basic Recipe: Filled Pancakes

Whisk 1 egg, 2 tsp. water or milk and 2 tbsp. l. flour. Stir in ⅓ - 1/2 cup chopped ingredient of your choice; season with salt and pepper (or add sugar if making sweet pancakes). Pour some olive oil (or butter) into a large skillet over medium heat. When the oil is hot, spoon small 8 pancakes and fry until golden brown, 2-3 minutes on each side.

With roasted red peppers. Add chopped bell peppers and 1/2 tsp. ground cumin. For serving: lemon juice.

With shrimps. Add 1 tbsp each to the chopped shrimp. l. soy sauce and sesame oil. To serve: chopped fresh cilantro and a few drops of lime juice.

With green peas. Add chopped shallots, chopped fresh mint and peas. For serving: fresh mint leaves.

With boiled spinach. Add 1/2 teaspoon of the dried and chopped spinach to the dough. curry powder. For serving: yogurt.

With ready-made chicken. Add a few tablespoons of chopped spinach or kale with the chicken. For serving: lemon juice.

With olives. Add olives and 1 tsp. chopped fresh rosemary. For serving: rosemary leaves.

With a peach. Use 1 tsp instead of water. balsamic vinegar, chopped fresh tarragon and chopped peach. To serve: some more peach, chopped.

With tomatoes. Chop and lightly squeeze the tomatoes, then add them to the dough along with grated garlic and fresh basil. For serving: basil leaves.

With squid. Along with chopped squid, add garlic for flavor and lemon zest. For serving: chopped fresh parsley and lemon juice.

With a pear. Add 1 tsp with the chopped pear. blue cheese. For serving: a few drops of balsamic vinegar.

With blueberries. Add lemon zest and millet flakes with blueberries. Sprinkle with powdered sugar before serving. For serving: maple syrup or honey.

With a cucumber. Add 1 tsp with the sliced cucumber. any miso. To serve: Drizzle with soy sauce.

With asparagus. Add 1 teaspoon to the chopped asparagus. dijon mustard. For serving: lemon juice.

Discussion

10/19/2017 9:14:14 PM, gfgg

03/02/2017 17:11:39, Barralesta

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