Hash browns are the simplest dish that many love. However, not all of them bake. The problem is that it’s not always possible to cook high-quality dough for pancakes, and therefore they often turn out not to be lush and fried, but flat, fat and completely not appetizing. How to make the right dough from products that are at hand?

General recommendations

Not everyone can get batter and bake magnificent pancakes. Inexperienced housewives give up when the products come out thin, dense, quickly dry out or absorb a lot of oil. There are such pancakes possible, but I want something rosy and airy.

There are a few secrets. Of course, a lot depends on the type of baking powder - you make them using soda or yeast.

But there are general principles of preparation:

  1. The pan must necessarily be heated - the dough is placed on shkvarshy butter. After that, you can cover the pan and reduce the heat, but the first touch should be passionately burning. Otherwise, the product will immediately absorb all the oil!
  2. You don’t need to pour a lot of oil, just grease the pan if you don’t want excess in the product.
  3. Watch the consistency of the dough. Batter fritters quickly fall off and become pancakes. The density of good sour cream - this is a role model.

Kefir dough for lush pancakes

Kefir dough is quite common. He is loved for simplicity and splendor, but most importantly, it allows you to dispose of the unused remnants of "milk". You can use any fermented milk products found in the refrigerator. And yet, kefir pancakes remain soft and airy for a long time, and therefore they can be enjoyed with pleasure the next day.

To start a dough on kefir for lush pancakes, prepare:

  • 2 cups kefir (a product of any fat content is suitable);
  • about three glasses of flour;
  • 1 egg
  • 1 tbsp. a spoon of granulated sugar;
  • some salt and vanilla;
  • 1 tbsp. spoon without top of soda.

Important! When measuring flour, look at its moisture content. The dough can take both less and more, depending on this indicator.

In this recipe, a measuring cup is used in 160 g. Kefir is taken as the most acidic - it reacts better with soda and gives carbon dioxide, which means fluffy pancakes.

Working process:

  1. Beat an egg with salt and sugar in a large bowl.
  2. Separately, in a small container, for example, in a bucket, to heat kefir before folding, we need the flakes.
  3. Pour kefir into the eggs, without rushing and stirring with a whisk, so that the egg portion does not curl.
  4. Sift flour and mix with vanilla.
  5. Pour the liquid into flour and mix vigorously.
  6. Pour baking soda into the finished dough and immediately knead just as quickly. By this time, the dough should not be liquid, but thick, with difficulty draining from a spoon. If you have it more “quick”, add a little flour.
  7. The furnace must be instantly until all air bubbles have come out. To do this, pour a little oil on a hot pan and spread the dough with a spoon. As soon as it "seizes", reduce the fire. And when the pancakes are browned, turn them over and cover. You will notice how your pancakes have “grown fat”.

After removing the dessert from the fire, you can put it on a paper towel to remove excess fat. They serve it with jam or sour cream, or both.

On yogurt

Absolutely the same principle of heating a fermented milk product and combining with flour and soda is valid when using sour cream, sour milk or yogurt. You can vary the amount of sugar and change the number of eggs, but the proportions of the flour and the fermented milk product remain the same - it takes 2.5 or 3 cups of flour to take half a liter of liquid. Pancakes are baked in the same way.

On sour cream and ryazhenka

If you want to get pancakes with a delicious taste of cream or baked milk, make them on sour cream or fermented baked milk. It really is delicious, aromatic and magnificent.

Products to be prepared:

  • half a liter of ryazhenka;
  • 250 g or a little more flour;
  • 1 tea a spoon of baking powder or baking soda;
  • a pair of medium-sized eggs;
  • 1 or 2 tbsp. tablespoons of granulated sugar;
  • salt;
  • vegetable oil for frying.

Pour fermented baked milk into a bowl and add whipped mixture of eggs, salt and sugar to it. Then we mix everything and pour soda or baking powder. Gradually adding flour, add flour until it makes the dough as thick as sour cream. In a pan, heat the butter and start baking, as described in the previous recipe.

Milk and soda pancakes

You can make dough with fresh milk. Usually such pancakes are made with yeast, but soda is also possible. In this case, fresh milk is acidified with vinegar, let it curl a little over the fire, and then add salt, sugar, eggs to the hot mixture and then flour and soda. The oven is needed, as usual.

And here, in fact, are the ingredients for the dough:

  • a glass of milk;
  • half a spoon of salt and three quarters of soda;
  • 1 tbsp. tablespoon of vinegar;
  • one and a half glasses of flour;
  • egg;
  • a couple of tablespoons of butter and sugar.

Milk and Yeast Recipe

The dough on milk and yeast turns out wonderful - friable, rich, soft. For a pound of flour and half a liter of milk, 2 tablespoons of dried yeast are taken (without top, it is better to give more time to the pancakes to stand and acidify).

Also cook 2 eggs, 2 tablespoons of granulated sugar, to taste the salt and vegetable oil - a little in the dough and more for frying. Some people like to put vanilla, but that’s optional.

Cooking will be with dough, so everything is in order:

  1. In warm milk, dilute sugar, vanillin and add a glass of flour. After stirring, leave for half an hour to raise the cap in the pan.
  2. Beat eggs with a whisk and add salt, pour a couple of tablespoons of vegetable oil.
  3. Gently pour the egg mixture into the cap from the dough and, stirring, add the rest of the flour.The dough will seem thick, but in the process of fermentation it will become not so dense and easier. In general, do not be afraid that it is like rubber - it should be so.
  4. After half an hour in a warm place, our dough will be doubled, so it's time to bake.
  5. In hot oil, fry the pancakes, taking a spoonful of dough. But do not mix it, so as not to violate the air porosity of the structure! Moderate fire and leisurely roasting - that's what pancakes need. To make it easier to take the dough, you can moisten a spoon with water.

By the way, these pancakes are fried very quickly, so do not be absent from them.

Fritters at school

Did you also love school fritters? Delicious, huge and melting in your mouth! There is such a recipe that corresponds to this GOST, which was used in all dining rooms of the USSR. Try it, you will definitely remember your school years.

Recipe in exact grams, as written in GOST:

  • 481 g of heated water;
  • fresh yeast 14 g (you can replace it with dry yeast, they need 1 tsp with a pot);
  • large egg;
  • 17 g of granulated sugar (or a large spoon with a slide);
  • 6 g of salt (half a teaspoon).
  • a little oil, literally three spoons, for frying.

Tip: If you do not know how to accurately measure the water, pour two 250-gram glasses and subtract two tablespoons from the amount obtained.

Further fritters from yeast dough without milk are made as follows:

  1. Dissolve yeast and sugar in water (not hot, but slightly warm!), Add salt and egg, mix everything at low speed for two minutes.
  2. Pour the flour, previously sifted well, and knead the dough.
  3. The dough will be completely heavy, it must be left under the film for an hour. When it rises, it needs to be slightly besieged.
  4. In another hour, the dough will double again. It's time!
  5. Such pancakes are baked on low heat with almost no oil and under a lid. It is important! Turn over as one side is roasted. The fritters are obtained nostril, fried, of excellent taste and a little rubber - exactly the same as you remember them during your school buffet life.

Lenten version on the water without eggs

Dough on water is usually done when you need to observe fasting. How to cook? Yes, just like all ingenious! No eggs, no milk, nothing but flour, yeast and vegetable oil. And the taste comes out great at the same time, especially if there is heat from the heat.

  1. Pour sugar (a large spoon with a slide) and salt (a small spoon without a slide) into one and a half glasses of warm water. Add 7 g of any dry yeast and leave for five minutes.
  2. The yeast has dissolved - pour the flour after sifting it first.
  3. Half an hour, the dough should stand in a warm place to rise. How to double - fry in oil on both sides. But do not forget to spread the dough without stirring!

Zucchini fritters recipe

They can be called dietary in comparison with other pancakes.

For 600 g of zucchini peeled from the middle and skin, take an egg, a glass of flour, 1 onion, soda, salt and pepper to taste, as well as a couple of cloves of garlic and half a teaspoon of soda.

Grated zucchini does not salt, otherwise they will give a lot of juice. Salt is at the very end.

  1. In the meantime, add pepper to the grated mass, you can use Provencal herbs, as well as chopped garlic and flour.
  2. Mix everything and get a dough in which we put the yolk. Grind and add finely chopped onions.
  3. Pour a pinch of salt into the remaining protein and beat until foam - it is due to it that the pancakes will turn out to be magnificent.
  4. After adding protein, mix everything gently and set aside about half an hour. Just before frying, salt and begin to fry in oil, which is poured about a layer thickness of 1 cm.

Excess oil will then have to be collected with a paper towel, but still the dish comes out very tasty.

Fruit pancakes on semolina

The original recipe with fruit and semolina will surprise and delight gourmets.

Need to:

  • one orange;
  • 1 large apple;
  • 1 tbsp. decoys;
  • 5 tablespoons of flour;
  • some salt and 3 tbsp. tablespoons of sugar;
  • a couple of eggs;
  • oil.

These pancakes are made like this:

  1. You need to take an orange and squeeze the juice.
  2. Add sugar and salt, as well as a grated apple.
  3. Pour in the eggs and mix everything.
  4. Add flour.
  5. Allow the dough to stand for about 15 minutes, then heat the butter and bake the pancakes.

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