Pancakes on curdled curdled

The most delicious, crispy and soft inside! Fluffy pancakes can be prepared on the basis of almost all known dairy products: milk, kefir, fermented baked milk, as well as yogurt. Moreover, they taste as tender as dairy ones - without the slight sourness inherent in kefir pancakes.

Maria

The author of the recipe

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Composition / ingredients

servings:

Yogurt

350

Flour (approximately 220-250 g)

220

Eggs

Sugar

Baking soda

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 11 % 4 g

Carbohydrates 71 % 27 g

173 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make pancakes on yogurt? Prepare the necessary ingredients. Take yogurt with a fat content of 2.5 to 4%. I have 3.2%, but keep in mind that depending on the fat content of the curdled flour, you may need more or less. Yogurt and egg should be at room temperature, so take them out of the refrigerator in advance. Use flour of the highest grade.
Step 2:
In a bowl, combine the egg, sugar and salt and whisk well with a whisk until smooth and fluffy. In addition to regular sugar, you can add 1 tsp of vanilla sugar or vanillin to the dough on the tip of a knife.
Step 3:
Pour in the yogurt at room temperature and mix the mixture until smooth.
Step 4:
Sift the flour and put it into the dough in parts. If you are preparing such pancakes for the first time, then do not throw all the flour at once in order to correct the consistency of the dough in time. The exact amount of flour depends on the moisture and fat content of the selected yogurt, the size of the egg, and the quality of the flour itself.
Step 5:
The mass should be viscous, but fluid and homogeneous. If the dough turns out to be too runny, add more flour, if on the contrary it is viscous and not fluid, then pour in a little more yogurt.
Step 6:
Pour baking soda into the dough and stir quickly.
Step 7:
Cover the bowl with the dough with a towel and leave it warm for 25-30 minutes. During this time, do not touch the dough, do not shake and do not mix.
Step 8:
As a result, the dough will rise slightly, become lush, bubbles will appear. You don't need to mix the dough anymore.
Step 9:
Heat a little vegetable oil in a frying pan. Take the dough with a spoon from the edges of the bowl and pour it into the pan, forming small pancakes.
Step 10:
Fry the pancakes on both sides until golden brown.
Step 11:
Transfer the finished fluffy pancakes on yogurt to a plate and serve hot to the table. Bon appetit!

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Instead of wheat flour, you can take whole grain or first grade.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.