How to prepare a pancake recipe for a professional pancake maker - a complete description of the preparation so that the dish turns out very tasty and original.

How to make money on pancakes: professional pancake equipment and secrets of delicious baking

Pancake business- one of the most profitable areas in the fast food industry. Pancakes, being a traditionally favorite delicacy, are in consistently high demand. Both from children and from adults. The addition of a “pancake” range to the menu of already operating cafes, restaurants and canteens also brings a good jump in revenue. However, there is a small nuance: in order for pancakes to be actively and consistently sold and to receive deserved attention from customers, they must be tasty, nutritious and not very expensive.

Small amounts will help ensure compliance with these criteria. trade secrets :

1. Pancake equipment - professional pancake maker for business and necessary accessories;
2. Technology - rules for baking delicious pancakes;
3. Recipes - nuances of preparatory work and requirements for the products used.

Having mastered all the “three pillars” of quality pancakes - having bought pancake equipment for business and mastered the recipe, it is easy to achieve success in the business of producing and selling them.

How to choose pancake equipment and accessories for professional baking

A professional pancake maker for business today is represented by a variety of solutions from domestic and foreign manufacturers. In the online store "Petrokhladotekhnika" you can order equipment for a pancake house from such brands. How:

All of them offer professional pancake equipment, allowing St. Petersburg enterprises to choose solutions to suit any requirements. Models of pancake makers vary :

• productivity - the number of pancakes baked per hour;
• the degree of use of manual labor - working with professional pancake equipment is easy, simple technology and a special stick for leveling the dough “help” with this;
• energy source - gas or electric pancake equipment;
• compactness - small professional pancake makers for one or two frying surfaces and larger solutions of automatic pancake stations.

Based on four selection factors, it is easy to buy pancake equipment for a cafe, restaurant, specialized fast food outlet, or even for mobile retail in a trailer.

Which professional pancake maker is better?

Performance is the first factor to pay attention to. For catering outlets with low traffic, where the sale of pancakes is not on stream, the ideal solution would be pancake makers with one or more frying surfaces.

The approximate productivity of the first ones is 60 pancakes per hour. As for the two-burner professional pancake equipment. then if the models have independent control of frying surfaces, you can bake 60 pancakes per hour or twice as much. Professional pancake makers with two burners without autonomous control have a stable productivity of 100-120 pancakes.

The second selection factor is need for mobility. Based on this criterion, it is better to choose gas pancake equipment. Powered by a portable cylinder, it can easily provide a place for selling pancakes, even in a park or in a shopping center. Electrical solutions are “tied” to a current source, but are more compact.

Easy to use. Everyone knows the image of a kitchen worker baking pancakes. His main tools are a spatula and a roller, and his task is to ensure the distribution of pancakes with the desired flavors or prepare them “to order”. A simpler version of the equipment is a pancake machine. It works with minimal human intervention, but you need to take care of the dough and think through the recipe for pancakes to increase their sales.

How to bake delicious pancakes: technological recipes and secrets

It’s not enough to buy a pancake maker for business, you also need to cook delicious pancakes on it. Will help with this knowledge of technology and important nuances. Among them:

1. The dough is not prepared ahead of time, but 20 minutes before baking the pancakes. Otherwise, the composition may separate, and you won’t get delicious pancakes “from a professional.”
2. Flour for the dough is selected first or highest grade. It is especially important not to exclude the sifting stage, which will give the flour airiness and remove all lumps and inhomogeneities. It is best to use professional flour sifters for this.
3. The homogeneity of the dough is not ensured manually, since all products must be mixed perfectly, providing the baking composition with optimal organoleptic and technological characteristics. Dough mixers - professional equipment for creating dough of a given thickness and consistency - will help you achieve the desired result. Small cafes and locally operating enterprises can replace dough mixers with professional hand or planetary mixers.
4. Eggs. Must be checked for freshness and have a natural ratio of white to yolk of 61% to 39%. To evaluate eggs, it is optimal to use an ovoscope. rather than relying on organoleptic or visual analysis. The second important point is to use chilled eggs.
5. Products for the dough (except eggs) should be at room temperature. 6. The finished dough temperature is approximately 20 degrees.

To ensure perfect pancakes using professional pancake equipment, there must be dough for them :

• liquid;
• homogeneous;
• plastic;
• without delamination;
• white-cream color.

Then the baking of pancakes will take place at a professional level, and the finished product will be:

• uniformly porous;
• no cracks or damage;
• with a golden surface;
• soft and elastic.

It is convenient to prepare a variety of desserts and dishes based on such pancakes.

What kind of pancakes do clients like, or how to make money on professional pancakes

A small pancake maker for a dining room begins to pay for itself quickly enough, which is not always the case with professional pancake equipment. To eliminate the possibility of downtime and provide catering companies with a stable and high income, it is worth thinking through a menu based on pancakes in advance.

A fast food pancake maker allows you to cook plain pancakes and with fillings. Moreover, the latter may be folded in a variety of ways :

• Rectangles. After placing the filling into the pancake, fold the sides so that they intersect in the center. Next, the upper edge is folded again, and the lower edge is directed upward. Afterwards, the pancake is folded three times in the transverse direction and fried on both sides.

• Triangles. With the filling placed in the center of the pancake, the baked circle is folded in half. And then cut it in half again until you get a nice triangle.

• Envelopes. When the filling is placed in the middle of the pancake, the opposite sides of the baked delicacy are folded overlapping towards the middle. The resulting “candy” is folded over one more side until an “envelope” is obtained, after which the pancake is turned over to the other side and fried.
• Tubes. After placing the filling on the pancake, the dessert is wrapped in a tube and fried on both sides.
• Funtiki. After frying, the pancake is folded in half and a cone is made from the resulting half, which is filled with filling.

What's interesting is that the shape of the pancake affects the taste. However, each entrepreneur can decide for himself which filling goes with which appearance. Traditionally, menu items are divided into pancakes :

• “Slavic” - with savory, filling fillings;
• “Russians” are sweet dessert options.

A pancake maker for a restaurant can be purchased “square” or “round”, allowing the shape of the frying surface to plan the aesthetics of the baked delicacy.

What else should you remember when choosing professional pancake equipment?

A pancake machine of any level of complexity should be chosen taking into account a number of significant factors. This:

1. Price. Cost is an important criterion, but a large selection of manufacturers cooperating with Petrokhladotekhnika companies makes it easy to navigate and arrange delivery of the most suitable fast food equipment. In our online store, the price for pancake equipment does not intimidate, but stimulates high sales and increased profitability.
2. Service. The design of pancake makers a priori implies simple care and maintenance, increasing the demand for equipment for pancakes from catering companies in St. Petersburg.
3. Functions. Pancake makers are convenient due to the uniform heating of cast-iron frying surfaces, the presence of a thermostat responsible for the accuracy of heating and an indicator indicating the readiness of the pancake.

The Petrokhladotekhnika company recommends considering the pancake equipment presented in the assortment of the online store and purchasing models that are suitable for performance and functions. The presence of a professional pancake maker at a catering enterprise will guarantee profit growth and increase the attractiveness of the establishment in the eyes of customers.

Wheat flour 1 grade “Kudesnitsa” - 1000 g; eggs 1 cat - 6 pcs;
sugar - 190 g; “Extra” salt - 10 g; kefir 2.5% - 550 g; vanillin - 1 g;
milk 2.5% - 1100 g; sunflower oil - 110 g; baking soda - 6 g;
acetic acid 9% - 5 g

Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Add milk and kefir to the resulting mass, add flour and vanillin and continue mixing until the dough has a homogeneous consistency. After this, add sunflower oil and, at the end of the kneading, soda slaked with vinegar. The dough is mixed and then beaten for 1-2 minutes at maximum speed of the working part of the machine. The resulting dough (humidity 53%) is filtered. The flow time through the funnel is 30-35 seconds. The finished dough is poured into jars.

This recipe makes 3 liters of dough. From the resulting amount of dough you can get 45 round pancakes, 28 square pancakes.

Premium wheat flour “Predportovaya” - 1000 g; eggs 1 cat - 6 pcs; sugar - 80 g; “Extra” salt - 10 g; kefir 2.5% - 1000 g; milk 2.5% - 1000 g; sunflower oil - 100g
Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Add milk and kefir to the resulting mass, add flour and continue mixing until the dough has a homogeneous consistency. At the end of the kneading, add sunflower oil and beat for 1 minute at maximum speed of the working part of the machine. The resulting dough (humidity 56%) is filtered. Flow time through the funnel is 19-21 seconds. The finished dough is poured into jars.

This recipe makes 3.1 liters of dough. From the resulting amount of dough you can get 62 round pancakes, 44 square pancakes.

Premium wheat flour “Predportovaya” - 1000 g; eggs 1 cat - 4 pcs; sugar - 116 g; “Extra” salt - 10 g; milk 2.5% - 1600 g;
sunflower oil - 120g
Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Add milk to the resulting mass, then add flour and continue mixing until the dough has a homogeneous consistency. At the end of the kneading, add sunflower oil and beat for 1 minute at maximum speed of the working part of the machine. The resulting dough (humidity 56%) is filtered. The flow time through the funnel is 25-30 seconds. The finished dough is poured into jars.
This recipe makes 3 liters of dough. From the resulting amount of dough you can get 36 round pancakes, 26 square pancakes.

Premium wheat flour “Predportovaya” - 1000 g; eggs 1 cat - 6 pcs; sugar - 50 g; “Extra” salt - 10 g; milk 2.5% - 2000 g;
sunflower oil - 76g; butter - 136 g
Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Add milk to the resulting mass, then add flour and continue mixing until the dough has a homogeneous consistency. At the end of the kneading, add sunflower oil, mix the dough, then increase the speed and add hot butter. Beat for 1 minute at maximum speed of the working part of the machine. The resulting dough (humidity 60%) is filtered. The flow time through the funnel is 12-15 seconds. The finished dough is poured into jars.

This recipe makes 3.1 liters of dough. From the resulting amount of dough you can get 77 round pancakes, 51 square pancakes.

pancake recipes for electric pancake maker

Dear friends! On our culinary website you can easily find everything about pancake recipes for an electric pancake maker, the most delicious recipes - with photographs and descriptions of preparation. But, if the information about pancake recipes for an electric pancake maker seemed not entirely comprehensive to you, just use the search form!

Biscuit - one piece
Mastic (for decoration)
Food coloring
Jelly (orange, for preparing \”caviar\”)

Thin pancakes - 12 pieces
Chicken meat (breasts) - three pieces
Hard cheese (grated) - 200 grams
Bell pepper (to taste) - one piece
Onions (or green (several feathers)) - one piece
Lemon - one piece
Mustard - two tablespoons
Salt
Pepper

Milk - 1 l
Chicken egg - five pieces
Salt - 1/3 teaspoon
Sugar - two tablespoons
Baking soda - 1/2 teaspoon
Citric acid (on the tip of a knife)
Wheat flour (how much dough will take)
Vegetable oil - 2-3 tablespoons
Boiling water (about 1-1.5 cups)

Flour - 2-2.5 cups.
Milk (+ water) - 3.5 cups.
Chicken egg (dough – two pieces, boiled for filling 2 – two pieces
Baking soda (+ lemon juice) - one teaspoon
Granulated sugar (dough - one tablespoon filling 1 - two tablespoons
Vegetable oil (dough + for frying pancakes) - 4-5 tablespoons
Salt
Cottage cheese (filling1) - 400 grams
Egg yolk (filling1) - two pieces
Raisins (quiche-mish - filling1) - 80-100 grams
Vanilla sugar (filling1) - 1 pack.
Egg white (meringue for decoration) - two pieces
Crab sticks (filling2) - 100 grams
Dutch cheese (filling2) - 100 grams
Sour cream - 2-3 tablespoons

Kefir (preferably at least 3.2% fat) - 500 milliliters
Egg - two pieces
Wheat flour (sifted, about 3 faceted glasses) - 350 grams
Salt - 0.5 teaspoons
Sugar - two tablespoons
Vegetable oil - four tablespoons
Soda - 0.5 teaspoons

Milk (...milk from cows should have at least 81/2% fat content, if less, then it is usually bluish in color and unsuitable for food, but it is absolutely impossible to feed calves with such milk, which is why they often die... (that’s why I always go for pancakes I take cream, diluting it with milk)) - 0.6-0.8 l
Chicken egg - five pieces
Wheat flour (sifted) - 273 grams
Salt (rock salt, for seasoning a frying pan) - 500 g

Warm milk (for dough) - 1 l
Chicken egg (for dough - three pieces, boiled filling - four pieces - seven pieces
Premium flour (for dough + add salt, sugar to taste) - 800 grams
Vegetable oil (for dough and baking) - 250 grams
Fried mushrooms with onions (for baking (stuffing)) - 400 grams
Green onions (for baking (stuffing)) - 200 grams
Hard cheese (for baking (filling)) - 200 g

Milk - one piece
Sugar - 2.5 l
Salts - 1.5 l
Vegetable oil - 1 l
Egg (two pieces for the dough + two boiled pieces for the filling) - four pieces
Flour
Bulb onions
Minced meat

Chicken breast (smoked) - one piece
Cucumber (medium, fresh) - one piece
Chicken egg (for pancakes) - one piece
Mayonnaise (for dressing and one teaspoon for pancakes)
Salt

Soft cheese - 2 slices.
Bun (with raisins) - one piece
Sugar - two tablespoons
Apple (sour or sweet and sour) - 1/2 pcs.

Pancake recipe for a pancake maker

Previously, in order to bake delicious and tender pancakes, housewives had to put a lot of effort and spend a lot of time. These kitchen difficulties even gave rise to the famous saying about the first pancake, which, as you know, always turns out lumpy. Today, you can literally prepare aromatic baked goods in no time at all without any problems, and a modern electric device called a pancake maker helps with this. Reviews from those who have already acquired this useful unit claim that cooking with it is not only easy, but also very pleasant.

Electric pancake maker: main advantages

• Uniform heating. The electric pancake maker operates on a heating element, which is built directly into the body. This guarantees equal heating of the entire surface, due to which the dough is baked everywhere at the same level. The pancakes on the pancake maker turn out to be a soft golden color and do not burn at the edges.
• Compact and mobile. A pancake maker with replaceable panels, like any other model, is very convenient and allows you to bake pancakes wherever there is electricity. You can take the unit with you to a country dacha and delight your family with culinary delights.
• Easy to prepare. Recipes for a pancake maker are quite accessible and not only an experienced housewife, but also someone who has a very vague understanding of cooking can make truly delicious baked goods.

Pancake dough: cooking secrets

In order for a ceramic pancake maker or another model of this useful device to prepare pancakes for you that everyone will say: “You will lick your fingers,” you will need to follow a few simple rules:

1. Sift the flour immediately into the bowl where you will mix the dough. Do not do this in advance, but only immediately before cooking.
2. Both the electric submersible pancake maker and the classic one with 4 or 6 cells fry the pancake until golden brown without drying out the edges. But if you want to achieve the perfect golden color of your baked goods, always add sugar only in the amount specified in the recipe and do not allow the dough to over-acidify.
3. Do not beat the pancake mixture too much or it will become sticky.
4. To avoid having to lubricate the working surface of the unit every time, add a couple of tablespoons of sunflower oil to the dough and mix thoroughly.
5. Both the submersible pancake maker and the 4-pancake maker, as well as the 6-pancake maker, make very thin pancakes. However, to get a real lace dough, professional chefs recommend adding egg whites whipped into a strong foam. It is extremely important to mix them with flour and sugar very quickly and from top to bottom, and not with traditional circular movements. This guarantees the preservation of the airiness and lightness of the pancake mass.
6. If the recipe for pancake dough includes butter, then you need to add it at the very end, when all the ingredients are thoroughly mixed. This is done in order to avoid contact of proteins and oil. By violating this parameter, you will see how the protein mass will settle and the dough will thicken, and the finished product, even fried on such a “skill” as a Tefal pancake maker, will turn out viscous.
7. Those who use such a unit as the Tefal pancake maker for 6 pancakes have no problems with laying out the dough and its subsequent leveling, since the kit includes both a measuring ladle and convenient spatulas that help to carefully distribute the pancake mass into the cells. If your pancake maker does not have such convenient accompanying accessories, then you will have to use what you have in your kitchen. The main thing is that the spatula is soft and does not scratch the work surface.

Tip: If you don’t want to waste time looking for suitable ladles or spatulas, the Tefal pancake maker will be your best choice. You can buy it along with all the accessories at any home appliance store or order it online.

Pancake Maker Recipes

The Tefal pancake maker for 4 or 6 pancakes, as well as the submersible pancake maker, can easily cope with baking delicious dishes according to the recipes that we have selected for you.

• Ingredients:
• Premium wheat flour – 100g
• Milk 2.5% – 1 tbsp
• Chicken egg – 1 piece
• Sugar and salt to taste
• Vegetable or butter for frying

Carefully sift the flour into a deep container, pour room temperature milk into it and beat in the egg. Add salt, sugar and mix thoroughly until a homogeneous mass is formed without lumps or clots. Pour into baking trays and fry until golden brown. The Tefal pancake maker will complete this task in 3-5 minutes.

• Ingredients:
• Medium fat kefir – 1 l
• Egg – 2 pcs
• Sugar – 4 tbsp
• Oil – 2 tbsp
• Soda – 0.5 tsp
• Wheat flour – 12-14 tbsp
• Salt - to taste

Combine eggs, sugar, salt and soda in a deep container. Whisk the mixture until smooth, then add flour and kefir. The dough should acquire the consistency of thick sour cream. At the very end, add butter, let the mixture sit for 15 minutes and start baking. Delimano's pancake maker will do everything you need in 4-6 minutes.

• Ingredients:
• Water – 0.6 l
• Wheat flour – 500 gr
• Eggs – 3 pcs.
• Sugar – 1 tbsp
• Refined vegetable oil – 50 ml
• Butter – 50 g
• Baking powder – 5 g

Beat sugar, eggs, melted butter and salt in a deep bowl. Then carefully add flour, pour in water in a thin stream, add vegetable oil and mix all ingredients thoroughly. Lastly, slowly add the baking powder and make sure that it does not form lumps. Let the dough rest for 15-20 minutes, then start baking. The Sinbo SP 5208 pancake maker will prepare this dish within 3-5 minutes.

• Ingredients:
• Wheat flour – 125 gr
• Hercules flakes, ground in a coffee grinder – 125 g
• Egg – 1 pc.
• Kefir – 1 tbsp
• Warm water – 0.5 tbsp
• Sugar – 3 tbsp
• Vegetable oil – 1 tbsp

Pour flour and oatmeal into a deep bowl, carefully pour kefir and water into it and mix everything. Then add the egg, beaten with sugar, and sunflower oil. Let stand for 10 minutes and start baking. The Tefal pancake maker with replaceable panels will prepare two large or six small oat pancakes for you in 3-4 minutes.

Pancakes “Lace”

Any model, such as a Maxwell pancake maker, is suitable for preparing this delicious dish.

• Ingredients:
• Eggs – 5 pcs.
• Sugar – 2 heaped tablespoons
• Wheat flour – 2 tbsp.
• Milk 1% – 1.5 l
• Sunflower oil – 0.5 tbsp
• Soda – 1 tsp with top
• Salt - a pinch

Mix eggs, sugar and salt with a fork in a deep container, add soda, slaked with boiling water, and beat with a mixer until light foam appears. There we sift the flour through a sieve, but not all at once, but gradually and in small portions. Stir the mixture periodically and break up any lumps that form. Then carefully pour in the slightly warmed milk, and at the end add the butter. The dough should not be too thick or too thin. Both a pancake maker and a classic pancake maker for 6 pancakes will prepare delicate lace in 3-4 minutes.

Tip: When baking thin pancakes, be careful and clearly set the processing temperature. This is especially true for those housewives who use particularly powerful units, such as the Unit pancake maker.

Pancake maker: video cooking instructions

Pancake recipe for a professional pancake maker

Watch the video Pancake recipe for a professional pancake maker

Turkey has begun to appear more and more often on our tables due to its availability - today you can buy turkey in almost any supermarket or market. In this article we will look at how to prepare turkey fillet dishes.

Turkey meat is a delicious dietary product. Fans of American cinema know that baked turkey is a traditional dish for Thanksgiving, but today turkey inspires more and more Russian people to culinary exploits. Turkey meat is famous for its dietary properties. It is rich in protein, vitamins and minerals, and its cholesterol content is minimal. Turkey meat gives a long-lasting feeling of fullness, is easily digestible and provides the body with calcium, potassium and iron, so it can be recommended for joint diseases and anemia. Turkey is a hypoallergenic product that is ideal for baby food. Turkey is also higher in sodium, which means you can use less salt when cooking it, which is especially important for those who are dieting or have blood pressure problems.

There are many recipes and ways to prepare tender turkey meat - you can fry it, stew it, bake it, make salads and sandwiches from it. For dietary nutrition, it is best to cook fillet in the oven. The best side dishes for turkey are rice, potatoes and vegetables. Turkey goes well with dry wine and herbs. Turkey's tender white meat makes an excellent base for almost any seasoning blend. Turkey fillet goes well with thyme, oregano, sage or basil. If you are using fresh herbs, it is best to chop them coarsely and insert them under the skin of the turkey. Cooked turkey keeps well in the refrigerator, and you can use the leftovers to make salads or burgers.

When we talk about turkey fillet, we primarily mean breasts. Turkey breasts tend to weigh significantly more than chicken breasts - anywhere from 1kg to 4.5kg - so take this into account when you decide how much meat you need to buy. One turkey breast will feed two to four people, while two breasts will feed six or eight. The average serving size of turkey breast is about 150-200 g per person. If you're buying a fresh turkey, look for tender, pink breasts without any blemishes. Choose frozen turkey breasts that show no signs of freezer burn. Turkey fillets can be stored in the freezer for up to 9 months.

When using frozen turkey breasts, make sure they are completely thawed before cooking. If you try to cook a turkey from a frozen state, it will take an incredibly long time. Slow thawing in the refrigerator is the best method in this case. Typically, a completely frozen turkey breast will take about 24 hours to thaw in the refrigerator. Once thawed, the turkey can be refrigerated for several days before cooking. If you're short on time, defrost the turkey in the microwave or in a large bowl of cold water, replacing the water every half hour. Because thawing at high temperatures (cold water bath and microwave) can stimulate bacterial growth, it is recommended that meat thawed under these conditions be cooked immediately.

Turkey fillet baked in the oven is not only very tasty, but also very healthy. This option is perfect for those who are watching their figure or trying to lose weight. Cooking turkey in the oven has its own characteristics, without knowledge of which it is difficult to prepare delicious, juicy dishes. The most common problem that housewives encounter when cooking turkey in the oven is dry meat. But following some simple nuances in preparing this type of meat will allow you to avoid dryness. Remember, the meat will be more juicy if you bake it in a sleeve, in foil or with fruits and vegetables. It is also important not to overdo it with the cooking time in the oven - as a rule, 20 minutes to 1 hour is enough, depending on the size of the fillet. When turkey is cooked correctly, the meat is tender and juicy. If you're roasting a turkey breast in the oven, add thickly sliced ​​onions and potatoes for a great side dish that doesn't require any extra time.

Using a marinade makes the meat tender and flavorful. The marinade must be made at least an hour before you plan to cook the turkey. Use about 60ml of marinade for every 500g of turkey meat. Marinate meat for 1 to 3 hours before cooking. Once cooked, let the turkey sit at room temperature for 20 minutes, tented with foil. During this time, the juices from the turkey will seep into the meat. If you skip this important step, you may end up with dry meat.

Delicious turkey fillet dishes will help diversify your diet, so we advise you not to hesitate and cook the meat in a frying pan with aromatic spices.

Turkey fillet in a frying pan

Ingredients:
500 g turkey breast fillet
1 small onion
1 clove of garlic
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons white vinegar
1/2 teaspoon brown sugar
salt and pepper to taste

Preparation:
If the turkey breast is too thick, pound it with a meat mallet and place the fillet in a plastic bag. Each steak should be no thicker than 1.5 cm.
Mix chopped onion, minced garlic, spices, vinegar, sugar and vegetable oil in a container. Add turkey and marinate for 30 minutes. Remove excess garlic and onion before frying. Fry the turkey in a hot pan for 4-5 minutes on each side.

A multicooker not only helps you save time and effort when cooking, but also makes your dishes more healthy. Using a slow cooker, you will get tender, juicy meat that will retain all its nutritional properties.

Turkey fillet in a slow cooker

Ingredients:
300 g turkey fillet
130 g carrots
120 g mushrooms
80 g onion
40 ml vegetable oil
salt and spices

Preparation:
Cut the meat, carrots and onions into cubes. Cut the mushrooms into 4 parts. Place everything in the multicooker, add oil, salt, spices and close the lid. Select the “Frying” program, set the timer for 40 minutes and start the program.

You can make a wonderful stew from turkey fillet and vegetables, which will be suitable at any time of the year.

Turkey fillet with vegetables

Ingredients:
2 turkey breasts without skin
2 onions
1 stalk of celery
2 carrots
2 potatoes
1 bell pepper
3 cups chicken broth
3 tablespoons flour
2 tablespoons butter

Preparation:
Melt the butter in a frying pan over medium heat. Add chopped onion and fry for a few minutes. Stir in diced carrots, celery and bell pepper and fry until tender. Mix with diced potatoes and flour. Pour in chicken broth and season with marjoram. Add cubed turkey fillet and bring to a boil. Reduce temperature, cover and cook over low heat for 40 minutes.

Turkey prepared according to the following recipe is quite high in calories, so serve it with a dietary side dish, such as stewed vegetables or rice.

Turkey fillet with mushroom sauce

Ingredients:
4 turkey fillet steaks
270 g champignons
250 ml heavy cream
3 tablespoons flour
1 teaspoon garlic powder
20 g butter
1 tablespoon vegetable oil
parsley
salt to taste

Preparation:
Mix flour, garlic powder and salt. Pour the mixture onto a flat dish and roll the fillet in it.
Melt the butter in a frying pan over medium heat. Fry the fillet for about 10 minutes on each side.
Remove the finished fillet, add vegetable oil and chopped mushrooms. Fry for about 10 minutes. Add cream, chopped parsley and cook for about 3-5 minutes until thickened. Pour the mushroom sauce over the turkey fillet and serve warm.

Turkey fillet dishes are perfect for an everyday family dinner or for a holiday table. We are sure that turkey fillet baked with prunes and mushrooms will become a worthy table decoration both on weekdays and on special occasions.

Turkey fillet baked with prunes and mushrooms

Ingredients:
500 g turkey fillet
1 onion
150 g mushrooms
100 g pitted prunes
2 cloves garlic
dried thyme
lemon zest
vegetable oil
spices, salt and pepper

Preparation:
Fry the chopped mushrooms for a few minutes in vegetable oil. Add chopped garlic, thyme, onion cut into half rings and fry for about 8 minutes. Stir in chopped prunes.
Season the turkey fillet with salt and pepper and make a slit in the meat to create a pocket. Place the mushroom filling in the cavity, secure with toothpicks, wrap the meat in foil and bake in an oven preheated to 190 degrees for about 1 hour. During cooking, open the foil several times and pour the released juices over the meat. During the last 20 minutes, open the foil completely to allow the fillets to brown.

Turkey fillet in the oven

Ingredients:
1 turkey breast with skin (about 3 kg)
1 glass dry white wine or broth
3 cloves garlic
2 teaspoons dry mustard
1 tablespoon dried rosemary
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon ground black pepper
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice

Preparation:
Preheat the oven to 160 degrees. Place turkey breast in baking dish. In a small bowl, mix pressed garlic, mustard, spices, salt, vegetable oil and lemon juice to make a paste. Carefully separate the skin from the meat and apply half of the paste directly to the meat. Spread the remaining paste evenly on the skin. Pour wine or broth into the mold.
Roast the turkey for 1 hour 40 minutes to 2 hours, until the skin is golden brown. If the skin browns excessively during cooking, cover the turkey loosely with aluminum foil.
When the turkey is done, cover it with foil and let it sit at room temperature for 15 minutes. Cut into slices and serve.

Turkey fillet in tomato sauce is a quick, tasty and economical dinner for the whole family. Serve the dish with boiled rice, mashed potatoes, fried potatoes or vegetables.

Turkey fillet in tomato sauce

Ingredients:
4 turkey fillet steaks (approximately 170 g each)
1 onion
1 clove of garlic
5 tomatoes
2 tablespoons vegetable oil
1/2 teaspoon sugar
salt and ground black pepper
greenery

Preparation:
Heat oil in a large skillet over medium heat. Sear the steaks on both sides, about 3 minutes on each side. Keep warm.
In the same skillet, sauté finely chopped onion and minced garlic until soft, about 5 minutes. Add chopped herbs, sugar, salt and pepper. Stir, bring to a boil and add turkey to the sauce. Reduce heat and cook for about 12 minutes.

Turkey fillet in foil is an excellent dish for those who are watching their weight and health. Turkey prepared according to this recipe turns out very juicy and contains a minimum of calories.

Turkey fillet in foil

Ingredients:
600 g turkey breast fillet
1 lemon
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried Provençal herbs
2 tablespoons vegetable oil
salt
15 g butter

Preparation:
Cut the fillet into portioned steaks. To prepare the marinade, mix lemon juice, spices and salt in a bowl. Place turkey in marinade and leave for 10 minutes at room temperature. Turn over and leave for another 10 minutes.
Place each piece in foil and place a small piece of butter on top to moisten the meat. Fold the edges of the foil and make an envelope.
Bake in an oven preheated to 180 degrees for 40 minutes. Uncover the foil and bake for another 10 minutes until golden brown.

If you have a small amount of turkey leftover, try making a unique Thai-style salad with it. Pineapple and curry give this salad an exotic touch.

Ingredients:
250 g turkey fillet
50 g rice
150 ml water or broth
1 small pineapple (800 g)
1 orange
green onions
50 g mayonnaise
150 g natural yogurt
1 tablespoon curry powder
1-2 tablespoons lemon juice
2 tablespoons vegetable oil
salt and pepper to taste

Preparation:
Boil the rice in salted water and let it cool. Fry the turkey fillet in vegetable oil, adding salt and pepper to taste. Pour in water or broth, cover with a lid and simmer for 15-20 minutes. Let cool.
Peel the pineapple, remove the core and cut into slices. Peel the orange, remove the film from the segments and cut into pieces. Cut the turkey meat first into slices and then into thin strips.
Mix mayonnaise with yogurt, curry, lemon juice, salt and pepper. Place meat, pineapple, orange, rice and chopped onion in a salad bowl. Stir in sauce and serve.

Try cooking turkey fillet dishes and they will definitely become favorites on your menu. Take the suggested recipes as a basis and change them to your taste. You can stuff the turkey fillet, if it is baked in a piece, with finely chopped garlic cloves, or put vegetables along with the steak and wrap it in foil - in fact, there are a lot of options. Try and enjoy delicious and healthy food!

Pancake recipe for a professional pancake maker photo

Pancakes with kefir are an original Russian traditional food - tasty and filling. Not a single holiday is complete without them. This dish is perfect as a snack, and a variety of fillings will make them even tastier and more nutritious.

Currently, there are a huge number of pancake recipes. This article will present the most interesting and tasty ones with a detailed description of preparation.

Component:

• Millet flour – 1 tbsp.
• Kefir – 500 ml.
• Eggs – 2.
• Sugar, salt.
• Soda - a pinch.
• Vegetable oil – 3 tbsp.

Preparation:

The first step in preparing any flour product is, of course, beating eggs with the addition of sugar and salt. It is more convenient to beat with a mixer or blender. If you don’t have either, then a regular whisk or fork will do. Beating with a mixer gives the dough a special fluffiness and copes well with lumps.

The second step will be mixing soda and kefir to obtain a reaction. This will give the pancakes delicacy and fluffiness. Next, pour kefir and soda into the egg mixture and mix.

The next cooking step is adding flour. This needs to be done in portions. This method will help create a minimum number of lumps.

Pour vegetable oil into the resulting dough to prevent burning and sticking.

Bake in a well-heated frying pan. Pour a small amount of dough and spread it in a small layer over the surface.

Then carefully flip over with a spatula and cook the other side. You should take a frying pan that has a non-stick coating. The pancakes will not stick to it, and it will be convenient to turn them over.

Almost the most difficult recipe to prepare. The peculiarity of this recipe is to be able to turn it over without tearing it. The right prescription will help prevent breakouts.

Ingredients:

• Wheat flour – 1 tbsp.
• Kefir (fat content 1%) – 250ml.
• Boiling water – 1 tbsp.
• Eggs – 2
• Sugar – 3 tbsp.
• Salt – a pinch.
• Soda - a pinch.
• Vegetable oil – 3 tbsp.

Preparation:

Beat the eggs with a mixer with a pinch of salt and 3 tablespoons of sugar to obtain a fluffy mass.

Add kefir to the resulting mixture. It is very important to take exactly 1% kefir, because... it is less greasy. Mix.

It’s time to add the main ingredient, which makes the pancakes thin with holes - boiling water. It is important to add boiling water correctly. If you pour it in immediately, the dough will curl disproportionately. Therefore, you need to pour in a thin stream, stirring constantly. The dough should foam.

At the next stage comes the turn of flour. You can add everything at once, because... Flour dissolves in hot water without forming lumps.

Pour in baking soda and sunflower oil. The less soda you put in, the smaller the holes will be.

The dough should end up being very liquid. Heat a frying pan and grease the surface with a couple of drops of oil. The dough should be taken no more than 2/3 of a regular ladle. Fry for 2 minutes each side.

Products:

• Flour – 400g.
• Eggs – 4
• Kefir – 250 ml.
• Boiling water – 200 ml.
• Sugar – 70g.
• Soda, salt
• Vegetable oil – 2 tbsp.

Recipe:

The first step of preparation is to beat eggs with a little salt until fluffy for 3 minutes.

The most important step is introducing boiling water into the egg liquid. The process requires care, pour in a thin stream, stirring constantly.

Add kefir to the resulting liquid and mix.

The next step is to introduce bulk ingredients: flour, salt and sugar. Mix thoroughly until all lumps are completely dissolved.

Bake in a preheated frying pan on all sides. If you are worried about the question of whether boiling water will cause eggs to curdle, then I can confidently assure you that this will not happen. Pour in boiling water very slowly, then the eggs will not have time to curl.

What you will need:

• Millet flour. – 300g.
• Kefir – 250 ml.
• Water – 250 ml.
• Eggs – 2
• Salt – 1/3 tsp.
• Sugar – 3 tbsp.
• Vegetable oil – 1 tbsp.
• Vinegar – 1 tsp.
• Drain oil – 50 g.

Let's start cooking and frying pancakes with kefir:

First, add sugar and salt to the broken eggs, mix thoroughly with a mixer or blender.

We also introduce kefir and heated water there. We achieve a homogeneous state of the liquid.

Add flour in small portions, stirring occasionally so that no lumps remain. Pour in vegetable oil.

The last step of preparation is to extinguish the soda with vinegar. Mix everything thoroughly again.

Place the oiled frying pan on the fire. Fry the pancakes until golden brown on both sides.

It is most convenient to remove and turn over with a spatula. Remove the pancake to a plate and place a piece of butter on top. You need to do this every time.

The pancakes turn out fluffy and tasty, an excellent dish for the bright holiday of Maslenitsa.

Pancakes with kefir and milk - recipe No. 1 for Maslenitsa

Made with kefir, and even with milk - this is an excellent combination and an ideal recipe. The pancakes are thin and textured. Ideal for wrapping and serving with sour cream or jam.

You will need:

• Psh flour – 1 tbsp.
• Kefir – 250ml.
• Milk – 250ml.
• Eggs – 2
• Salt - a pinch
• Sugar – 3 tbsp.
• Vegetable oil – 2 tbsp.
• Soda - a pinch.

Cooking method:

Beat the eggs into the cooking bowl and add salt and sugar.

Pour milk and mix until smooth. Vanillin will add a special aroma.

It is advisable to sift the flour. Pour the flour into the resulting liquid and quench the soda with vinegar.

The dough will be thick, don't worry. Dilute the thick dough with the required amount of kefir. This process is necessary to prevent the formation of lumps.

At the last stage, pour in vegetable oil.

Heat the frying pan and pour the dough in small portions. Fry until golden brown on both sides. Using the correct amount of batter will help you avoid thick pancakes.

You can serve with sour cream, condensed milk or jam.

Component:

• Psh flour – 2 tbsp.
• Kefir – 500 ml.
• Eggs – 4
• Sugar – 3 tbsp.
• Salt - a pinch.
• Soda - half a tsp.
• Boiling water – 200 ml.
• Vegetable oil – 3 tbsp.

Recipe:

Mix the following ingredients: eggs with sugar and salt until smooth. There is no need to beat, just mix well.

Let's start kneading the dough. Divide the flour with kefir into approximately 3-4 parts and knead the dough in three batches. With this technology, the dough is obtained without lumps. This process enriches it with oxygen and gives it a special taste.

It's time for boiling water. It must be mixed with soda and introduced slowly, in a stream, into our dough.

Pour in vegetable oil. Once again, thoroughly knead everything and set to rest for about 30 minutes.

The pan heats up until the oil shoots. To enhance the taste, our grandmothers greased the pan with lard, and the pancakes acquired a special taste.

Openwork and lace pancakes with kefir - just for Maslenitsa

Component:

Psh flour – 150g.

• Kefir 1% – 500ml.
• Eggs – 2
• Sugar – 2.5 tbsp.
• Salt - a pinch
• Soda – 1 tsp.
• Vinegar – 2 tbsp.

Preparation:

Before starting cooking, kefir needs to be heated to better dissolve the flour. The main thing is not to overdo it, otherwise the kefir will curdle.

Add salt and sugar to warm kefir, stir well until the granules are completely dissolved.

Beat the eggs with a whisk and pour into warm kefir.

Be sure to sift the flour and add it into the liquid in parts, while observing the consistency.

If it seems to you that the dough is thick, do not rush to dilute it with liquid. After adding soda slaked with vinegar, the dough will become airy, fluffy and more liquid.

Pour in vegetable oil and mix well. Let it rest for about 15 minutes.

Fry on both sides in a well-heated frying pan. The dough in the frying pan is covered with bubbles, which, when bursting, form holes of different sizes, which gives the appearance of a lace pattern.

Video: Pancakes with cottage cheese like in childhood

In a traditional recipe, you need to maintain the proportion: for 1 tbsp. flour you need to take 2 tbsp. kefir

Be sure to sift the flour. This process saturates the flour particles with oxygen. This makes the dough lighter.

The proportion also exists when mixing eggs and flour: for 1 tbsp. There should be 1 egg of flour. If you want filled pancakes, you should add more eggs, because... This will give density to the dough, and the pancakes will not tear when twisted.

Under no circumstances should you dump all the ingredients into one bowl at once. This will lead to the formation of a large number of lumps. It is necessary to mix the bulk and separately liquid components separately.

Adding sugar to pancakes will add a special taste, even if you are planning a meat filling.

For spring rolls, just fry them on one side. When wrapping, the unfried side should be on top. Then fry wrapped.

Adding boiling water to the dough will give it openness and holes.

Wipe the pan before frying a new pancake. This will remove residue from the past and lubricate the pan, which will improve the release of the pan.

To determine the degree of roasting, just look at its edge. If it has acquired a golden hue, then the pancake is ready.

The most important rule is that the pan must be well heated. Otherwise it will stick to the pan.

To prevent the pancakes from cooling down, you can cover them with a clean towel; this will allow them to remain hot until the start of the meal.

Place on a plate of suitable diameter. If you have pancakes with butter, then it can flow past the plate.

There are many ways to serve pancakes: they can be folded into triangles, halves or rolled into a tube.

Well, my dear gourmets and sweet tooths, now you know all the best pancake recipes - it’s time to get ready for Broad Maslenitsa! How I love these winter farewells! A merry party and an abundance of food!

If you liked these tips, don’t skimp, rate them and share with your friends.

How to cook pancakes with kefir on a pancake maker recipe - a complete description of the preparation so that the dish turns out very tasty and original.

There are a great many recipes for “machine” baking of pancakes and they differ, first of all, in the composition of the flour (rye, wheat, buckwheat and even semolina) and in the technology for preparing pancake dough (choux, lean, yeast).

The versatility of pancakes does not need proof - they can make any table elegant, festive and, most importantly, satisfying.

The website Tips for Housewives will suggest several time-tested and experience-tested techniques so that your pancake maker brings healthy variety to the family diet and always delights your loved ones with a tasty and soulful result. Classic and experimental recipes for pancake maker will help speed up and make baking homemade pancakes much easier.

Pancake dough: a classic, time-tested recipe

Wheat flour – 100g.
Milk – 1 tbsp.
Salt and sugar to taste
Egg – 1 pc.
Vegetable or animal oil for frying

This classic recipe is a great base for experimenting with pancakes and toppings. Many popular recipes for pancake makers are based on exactly this proportion of products. By the way, your pancake maker probably comes with a “branded” cookbook, and you shouldn’t be shy about drawing ideas from this source.

In such collections, as a rule, there are interesting and “really working” recipes, so if you just have to choose a pancake maker, then pay attention to the culinary “appendix” to it.

Kefir pancakes: a simple recipe for a pancake maker

Having studied a variety of, sometimes even exotic, recipes for a pancake maker, the site Tips for Housewives offers to put into practice another excellent recipe.

Two eggs and flour
sugar: four tablespoons, salt: to taste
baking soda: half a teaspoon
kefir: one liter
two tablespoons of oil

Beat the mixture with a whisk, add all the kefir (preferably thick consistency) to achieve the effect of thick sour cream. The test needs to “distance” for at least 15 minutes.

“Early ripening” pancakes: an economical recipe for a pancake maker

Just over half a liter of water
500 g wheat flour,
half a teaspoon of salt
sugar: 1 tablespoon
butter: 50 g
three eggs
vegetable oil: 50 ml
baking powder: 5 grams

Preparation is similar to the previous recipe, except for adding baking powder - add it gradually to avoid the lumpy effect.

"High-speed" recipes for pancake maker They also suggest quick baking so that the freshly prepared dough does not have time to quickly settle, and your pancakes turn out exceptionally fluffy, aromatic and soulful!

Image licensed from DepositPhotos.com

Pancakes with kefir, Thin pancakes

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Pancake recipe for electric pancake maker

In many families, pancakes are a favorite dish for both adults and children. But often baking pancakes is only a weekend dish, because frying each pancake on both sides in a frying pan is far from easy.

Today the situation has changed thanks to the electric pancake. With new technologies, you can cook your favorite dish much more often. Moreover, men and teenage children can cook pancakes.

The quality of an electric pancake maker differs significantly from a frying pan, but the main thing is the pancake recipe itself, which will help make the dish irresistible.

To make pancakes you will need

1. Electric pancake maker.
2. Products.
3. Dough container.
4. Ladle.
5. Spatula for turning and removing pancakes.
6. Containers for salted butter and butter.
7. Teaspoon.
8. Beaker.
9. Silicone brush.

Recipe "Sweet pancakes"

• Eggs – 4 pieces.
• Flour – 550 gr.
• Milk – 650 ml.
• Vegetable oil – 30 ml.
• Soda – 3 gr.
• Water (boiling water) 50-100 ml.
• Salt – 7 mg.
• Sugar 100 mg.
• Butter – 100 gr.

1. Break the eggs into the dish, add sugar and salt to taste, beat until the sugar and egg foam disappear completely.
2. Add 250 grams of milk to the beaten eggs, mix everything thoroughly.
3. Continuing to stir, gradually pour in all the flour.
4. Dilute the thick mass with the remaining milk, stirring it without stopping.
5. Add soda and boiling water, thereby bringing to a homogeneous mass.

Recipe "Crispy pancakes"

• Eggs – 6 pieces.
• Flour – 550 gr.
• Milk – 700 ml.
• Margarine – 120 gr.
• Soda – 3 gr.
• Water (boiling water) 50 ml.
• Salt and sugar for pancakes are added to taste.

1. In a mixing bowl, mix eggs with sugar.
2. Melt the margarine, pour it into a container, but first be sure to add two or three tablespoons of milk, it must not be too hot, otherwise the eggs will cook in it. Mix everything well.
3. Slowly add the remaining milk, stirring continuously.
4. Add flour in portions, first dividing it into three parts.
5. Salt is usually added to pancakes to taste.
6. Dilute with boiling water and stir very quickly so that the dough does not have time to cook.
7. Beat the pancake batter for at least 10 minutes.
8. The consistency of the dough should be similar to 15 percent sour cream, but not too liquid.
9. Pour a small amount of batter onto the surface of the pancake maker so that the pancakes are thin.

Recipe “Thick pancakes with kefir”

• Eggs – 3 pieces.
• Flour – 600 gr.
• Kefir – 800 ml.
• Vegetable oil – 60 ml.
• Soda – 3 gr.
• Butter 50–100 gr.

1. Stir eggs and sugar until smooth, add kefir.
2. Gradually add wheat flour into the mixture, stirring continuously.
3. Add vegetable oil to the pancake dough.
4. Add half a teaspoon of baking soda, then salt to taste. The batter should be thicker than usual so that the pancakes are thick and fluffy.
5. If the dough turns out to be too thick, you can dilute it with warm water, about 50–70 ml, no more.

Recipe "Regular pancakes"

• Eggs – 3 pieces.
• Flour – 300 gr.
• Milk – 500 ml.
• Vegetable oil – 40 ml.
• Soda – 3 gr.
• Water (boiling water) 50 ml.
• Salt and sugar are added to taste.

1. Beat eggs with sugar until the latter disappears.
2. Dilute the mixture with milk and mix everything thoroughly.
3. Carefully pour in 150 grams of flour without ceasing to stir, until smooth.
4. Add the remaining amount of flour and soda, again bringing the dough to a uniform consistency.
5. Add salt to taste.
6. Dilute the resulting mass with a tablespoon of sunflower oil and mix.

Recipe "Cottage cheese pancakes"

• Cottage cheese – 250 gr.
• Eggs – 4 pieces.
• Flour – 250 gr.
• Milk – 650 gr.
• Sugar – 35 gr.
• Salt – 7 gr.
• Vanillin 3 gr.
• Vegetable oil - 40 ml.
• Sunflower oil – 100 gr.
• Butter – 100 gr.

1. Grind eggs, sugar and cottage cheese until light and homogeneous.
2. To prevent the mass from becoming thick, milk should be gradually poured into it.
3. Add flour in portions; to do this, first divide it into two parts. Mix everything thoroughly.
4. Add vanillin, salt and a spoonful of vegetable oil.

Cooking in a pancake maker

1. Warm the surface well and lightly grease it with oil.
2. Pour the dough into a small ladle and slowly smooth it out with a special device or a ladle.
3. If the electric pancake maker does not have a lid, then after an average of ten to fifteen seconds we turn the pancakes over, after the same time we remove them and grease them with butter, which we first melt over low heat or in the microwave.
4. Using a silicone brush, grease the outside of the pancake with butter.
5. Before serving, you can decorate the pancakes with berries or something else.

• To use sunflower oil sparingly to lubricate the surface of the pancake maker, you can use a trick.

Cut peeled raw potatoes in half, put the round side on a fork, and use the flat side as a greasing device.

• Pour two teaspoons of oil into a flat saucer and dip the potatoes into it, grease the baking surface. This will not only be more economical than using a silicone brush, but also healthier, since the pancakes will not be as greasy.
• To get rid of lumps of flour, the dough can be put in a cold place for one to two hours.
• At the same time, the faster the pancakes start cooking, the fluffier and more tender they will be.
• The more the surface of the pancake pan is heated, the less they will stick to it.
• If the pancakes break, it means there are not enough eggs in the batter. Eggs play the role of one of the fastening materials.
• You can beat it either manually or using a mixer. The latter greatly simplifies the task for the housewife.
• A thinner batter is more likely to break when making pancakes.
• If there is a thick batter, the pancakes will be thicker.
• In order for the eggs to beat better, they must be cold.
• To quickly and thoroughly dissolve the sugar, you can pour a couple of tablespoons of water into it in advance.
• Lovers of sweet pancakes can sprinkle the finished pancakes with granulated sugar.

An electric pancake maker allows you to bake pancakes without much difficulty and in large quantities, so when guests arrive, you can safely double the ingredients. And since the stove and pans remain unoccupied, as well as free time, you can prepare other dishes at the same time.

And an electric pancake maker with a lid will simplify the situation as much as possible, because in it the pancakes don’t even require being turned over.

And to make it more convenient to roll out pancakes, you can get a special device or a “T-shaped” spatula.

My grandmother's recipes

Quick and tasty thin lace pancakes made with kefir.
Very easy to prepare.

Mix warm kefir, eggs, sugar until a homogeneous mass is formed.
Add flour and pour into the dough until it becomes liquid sour cream.

Heat a frying pan with low sides, and while it is heating up, pour vegetable oil into a saucer, peel the potatoes, cut in half and place on a fork.

Prepare butter and a large plate.

Before each pancake, grease the pan with potatoes dipped in vegetable oil.
Fry on each side for about 1.5 minutes.
Place the finished pancakes on a plate and grease with butter so that the pancakes do not stick together.

Serve warm with various toppings.
Bon appetit!

Thin lacy pancakes with kefir

300 ml kefir
300 ml flour
300 ml boiling water
2 eggs
1 tablespoon sugar
to taste – vanilla

Very quick thin pancakes with kefir.
In summer they are delicious with berries, such as strawberries and blueberries.

Mix eggs with sifted flour and sugar, add half of kefir, stir.
Using a blender with a knife attachment, break up the lumps.
Add the remaining kefir in portions. You can stir either with a spoon or with a blender.

Pour boiling water into a cup, let stand for 5 minutes to cool slightly, then, also in portions, stirring, add it to the dough.

I baked these thin pancakes on an electric pancake maker:
Before the first pancake, grease the frying surface with vegetable oil
(using half an onion or potato,
In addition, the electric pancake maker can be lubricated with a napkin dipped in oil - this is not suitable for a frying pan.)

The result is delicate lace pancakes, very thin, even thinner than those made with milk.

They are delicious with any seasonal berries and fruits - put the berries on a pancake, sprinkle with sugar, roll up - and you are ready to eat.
They are also good with sour cream and other sweet and savory fillings.

Pancakes with kefir - the best recipes for golden pancakes. How to cook

The days of spring-winter confrontation are approaching, which end with a cheerful and at the same time sad, delicious holiday - Maslenitsa. This holiday came to us from our ancestors - the Slavs who lived in the territories of Russia, Belarus and Ukraine.

Maslenitsa acts as a certain milestone before which the cold reigns, and after which spring warmth comes into its possession. And after the winter fading of nature, it returns to life. The rebirth of life is the main subject of celebration.

Maslenitsa was also popularly called Baba's Week. Engagements were often held on these days, and in an earlier period among the Slavs. marriages took place. Another thing to celebrate is fertility. These days, virginity, motherhood, and wisdom were praised.

The springtime songs that girls sang on the edges of the forest, in groves, and near ponds were a call to the earth for the forces of good and a request for Mother Nature’s blessing for the new harvest year.

But the negative qualities of women were not avoided. So, for example, on Friday, on a return visit, the son-in-law invited his mother-in-law to the house, along with her relatives and friends, treated them to vodka and said: “Drink, good people, so that my mother-in-law’s throat doesn’t dry out!” Which was a hint at the “sharp tongue” of the mother-in-law.

At the end of the festivities, there was the burning of an effigy of winter, the ashes of which were scattered across the field, thus consecrating the earth.

On Maslenitsa, the main attribute of the table is pancake. According to the scientific version, among the Slavs, pancake was a funeral bread, with very deep symbolism. The pancake is round - a hint of eternity; it is warm - a hint of earthly joy; it is made of flour and milk - a hint of life. The custom of giving the first pancake to the poor to remember the dead, saying: “The first pancake is for the repose,” confirms this version.

There is another version regarding the pancake. which has been known since the 19th century, the pancake is the personification of the image of the Sun, round and golden.

Pancakes are baked with yeast and milk. on kefir and water and served with various jams, sour cream, condensed milk. You can stuff them with meat fillings, cottage cheese, mushrooms, and caviar.

Today we will prepare pancakes with kefir, for which there are a large number of recipes. We have selected the best recipes for sunny pancakes.

Pancakes with kefir: main principles of preparation

Before making pancake dough and baking them, I recommend that you familiarize yourself with the main principles of their preparation. These are the recommendations of the famous culinary expert in Ukraine - Alla Kovalchuk.

1. The dough should be homogeneous. If you feel that there are lumps, the dough needs to be rubbed through a sieve.

2. First, liquid products are mixed, and then dry ones. You need to add dry ingredients to liquid ones, and not vice versa.

3. For 1 pancake with a diameter of 26 cm, you need 50 ml of dough.

4. Eggs should be at room temperature. Ratio of eggs to kefir. 1 egg for 1 glass of kefir.

5. For 1 glass (250 ml) of kefir, add 50 g of sugar. Sugar gives the pancakes a golden color.

6. For 180 g of flour - you need 0.5 tsp. soda Add soda to the flour only when half of the flour has been added to the dough according to the recipe.

7. To obtain holes (openwork) in pancakes, the dough must be boiled with boiling water. The amount of boiling water should correspond to the amount of kefir in the dough.

8. To make the pancakes tender and soft, you need to add melted butter at the rate of: 1 cup flour - 50 g butter.

9. The pan for pancakes should be heated over high heat, and the pan should be baked over medium heat. Then the first damn thing won't be lumpy. We bake them on the first side for 1-2 minutes, and on the second side for 30 seconds. this is for the first pancake.

Sunny pancakes - 50 pieces in just an hour, classic version

When a large family gathers at one table, and everyone is not indifferent to such a dish as pancakes, there should be a lot of them so that there is enough for everyone. This recipe, as they say, is what we need. You get a lot of pancakes, a beautiful golden color with holes and very, very tasty.

• kefir 1% - 1 l 250 ml (5 tbsp)
• eggs - 5 pcs
• flour - 900 g (5 tbsp)
• sugar - 250 g (1 tbsp. and 2 tbsp.)
• salt - 1/2 tsp.
• butter - 250 g
• boiling water - 5 tbsp.
• soda - 2.5 tsp. no slide
• vegetable oil

1. Beat the eggs and pour kefir into them, mix vigorously.

2. To get 5 glasses of boiling water, put the kettle on the fire.

3. Add sugar to the resulting kefir mass and mix everything.

4. While stirring, add half the amount of flour to the mixture, mix everything vigorously.

5. Now it’s soda’s turn. After that, add the rest of the flour and mix.

6. To give the pancakes some delicacy, add boiling water and quickly mix everything so that the mass is homogeneous.

The dough should be 15% similar to sour cream. We leave it to rest so that the gluten in the flour begins to work.

7. Afterwards, to soften the taste of the pancakes, you need to add melted butter in the oven (this is faster). But, before getting into the dough, its temperature should be 25 degrees (we determine it with a finger - it should be warm).

8. Take a frying pan with a non-stick coating, grease it with vegetable oil, and heat the pan over high heat.
Pour the dough into a ladle, distribute it, and bake over medium heat for 1-2 minutes, the first pancake.

Then the pancake is turned over to the other side and baked for 30 seconds. Place the finished pancake on a plate and grease with butter.

Baked pancakes are stacked, but no more than 30 pieces, because the top ones will put pressure on the bottom ones and they will turn out soft.

9. Pancakes are served with sour cream, jam, honey. From them you can make apple cake, bags with meat and mushroom filling, sheets and other things that your imagination tells you.

Recipe for homemade pancakes with kefir

Every housewife, at least once in her life, baked pancakes and improved her recipe experimentally. I offer one of these recipes for you to use.

• flour - 2 tbsp.
• kefir - 2 tbsp.
• eggs - 3 pcs
• sugar - 2 tbsp.
• salt - 1/2 tsp.
• vanillin
• boiling water - 1 tbsp.
• baking powder - 1 tsp.
• vegetable oil - 1-2 tablespoons

1. Beat the eggs and add kefir, salt, sugar and vanillin. Mix everything vigorously.

2. Gradually add flour, without stopping stirring. When the dough has become homogeneous, let it rest for 15-20 minutes.
3. Dissolve the baking powder in boiling water, add to the rested dough and stir thoroughly.

4. Pour 1-2 tbsp into the dough. vegetable oil. At this stage, we can taste the dough for salt or sugar. If necessary, we can add more and stir.

5. Frying pan. pre-lubricate, heat over high heat and pour a ladle of dough, distribute in a frying pan and bake over medium heat, on both sides.

6. The finished pancakes are greased with melted butter and piled up.

Kefir custard pancakes with holes

• kefir - 0.5 l
• eggs - 2 pcs
• salt - 1/2 tsp
• sugar - 1 tbsp.
• boiling water - 1 tbsp.
• soda - 0.5 tsp.
• vegetable oil - 3-4 tbsp.

1.Pour kefir into a bowl, beat in eggs, salt, sugar and mix everything vigorously.

2. Transfer to the stove and in a water bath, heat to 60 degrees.

3. Sift the flour and add to the mixture. Mix everything with a mixer.

4. Dissolve soda in a glass of boiling water and pour it into the dough, mix everything thoroughly.
5. Add vegetable oil to the dough and mix.

6. We bake pancakes on both sides in a heated frying pan.

Flavorful custard pancakes with kefir

• kefir - 0.5 l
• egg - 1 pc.
• flour - 1-1.5 tbsp
• sugar - 1 tbsp.
• vinegar - 1 tbsp.
• soda - 0.5 tsp.
• boiling water - 1 tbsp.
• vegetable oil - 2 tbsp.
• vanillin - to taste

1. Beat the eggs and add kefir to them, mix.

2. Pour sugar, salt and soda, quenched with vinegar, into the mixture.
3. Add flour gradually, stirring.

4. The dough should be homogeneous and creamy.
5. Pour in vegetable oil, stirring and adding boiling water.
6. We bake pancakes in a hot frying pan.

7. We bake on both sides.

8. Grease the finished pancakes with butter and serve.

You can see how to cook pancakes with kefir in

Oatmeal, tea with candy. Sometimes you want to replace such a boring breakfast with something. Treat yourself and your loved ones to breakfast with pancakes made with kefir.

To prepare pancakes with kefir you need:
kefir – 0.5 l
eggs – 2 pcs.
salt – 0.5 teaspoon
flour – 1-1.5 cups
soda – 0.5 teaspoon
boiling water – 0.5 cups
sunflower oil – 2 tablespoons
butter

Method for making pancakes with kefir:
Mix kefir, salt and eggs, heat slightly. Add flour gradually. Dissolve baking soda in boiling water and pour into the dough, mix, add sunflower oil and mix again.

Bake pancakes in a preheated, buttered frying pan.
Sprinkle with sugar when serving.

Katyusha Sergienko

“Salt and sugar should be added exactly according to the recipe. Over-salted dough does not ferment well, and the pancake turns out pale. Excess sugar makes the dough hard.”

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Svetlana.

Yesterday I baked these pancakes according to your recipe - they turned out very tasty, I will always bake pancakes with kefir from now on.

Very good recipe! Nothing complicated and the pancakes turned out delicious and thin! I also added 1 tablespoon of sugar to the dough for my daughter, otherwise she won’t eat sugar sprinkled on top! They turned out even tastier! Thank you!

I made pancakes according to this recipe, I really liked them :) simple. tasty and easy! I also added half a table to the dough. spoons of brown sugar, because I like sweet pancakes) for some reason sugar is not added to the dough in the recipe. Thanks for the recipe, now I’ll bake like this.)

Yana Krasnikova.

The pancakes you see in the photo are so tender, just the way I like them - unfried) By the way, I also add very little to the dough, but I still add sugar)

Hello! Thanks for the recipe. I tried to bake pancakes according to your recipe. I just took less kefir because I had 400 ml of it and, accordingly, 1 cup of flour and did not add boiling water since it was already a batter and added grated apple. It turned out delicious. It’s a pity I’ll only eat one since no one else eats my pancakes.

I forgot to write - this mass that is on the right side of the plate is actually delicious. This is apple jam, which I cooked yesterday in a bread maker. It just doesn’t look very good. Since it’s pancakes with apples, I decided to eat it with apple jam.

Pancake recipe for a pancake maker

Previously, in order to bake delicious and tender pancakes, housewives had to put a lot of effort and spend a lot of time. These kitchen difficulties even gave rise to the famous saying about the first pancake, which, as you know, always turns out lumpy. Today, you can literally prepare aromatic baked goods in no time at all without any problems, and a modern electric device called a pancake maker helps with this. Reviews from those who have already acquired this useful unit claim that cooking with it is not only easy, but also very pleasant.

Electric pancake maker: main advantages

• Uniform heating. The electric pancake maker operates on a heating element, which is built directly into the body. This guarantees equal heating of the entire surface, due to which the dough is baked everywhere at the same level. The pancakes on the pancake maker turn out to be a soft golden color and do not burn at the edges.
• Compact and mobile. A pancake maker with replaceable panels, like any other model, is very convenient and allows you to bake pancakes wherever there is electricity. You can take the unit with you to a country dacha and delight your family with culinary delights.
• Easy to prepare. Recipes for a pancake maker are quite accessible and not only an experienced housewife, but also someone who has a very vague understanding of cooking can make truly delicious baked goods.

Pancake dough: cooking secrets

In order for a ceramic pancake maker or another model of this useful device to prepare pancakes for you that everyone will say: “You will lick your fingers,” you will need to follow a few simple rules:

1. Sift the flour immediately into the bowl where you will mix the dough. Do not do this in advance, but only immediately before cooking.
2. Both the electric submersible pancake maker and the classic one with 4 or 6 cells fry the pancake until golden brown without drying out the edges. But if you want to achieve the perfect golden color of your baked goods, always add sugar only in the amount specified in the recipe and do not allow the dough to over-acidify.
3. Do not beat the pancake mixture too much or it will become sticky.
4. To avoid having to lubricate the working surface of the unit every time, add a couple of tablespoons of sunflower oil to the dough and mix thoroughly.
5. Both the submersible pancake maker and the 4-pancake maker, as well as the 6-pancake maker, make very thin pancakes. However, to get a real lace dough, professional chefs recommend adding egg whites whipped into a strong foam. It is extremely important to mix them with flour and sugar very quickly and from top to bottom, and not with traditional circular movements. This guarantees the preservation of the airiness and lightness of the pancake mass.
6. If the recipe for pancake dough includes butter, then you need to add it at the very end, when all the ingredients are thoroughly mixed. This is done in order to avoid contact of proteins and oil. By violating this parameter, you will see how the protein mass will settle and the dough will thicken, and the finished product, even fried on such a “skill” as a Tefal pancake maker, will turn out viscous.
7. Those who use such a unit as the Tefal pancake maker for 6 pancakes have no problems with laying out the dough and its subsequent leveling, since the kit includes both a measuring ladle and convenient spatulas that help to carefully distribute the pancake mass into the cells. If your pancake maker does not have such convenient accompanying accessories, then you will have to use what you have in your kitchen. The main thing is that the spatula is soft and does not scratch the work surface.

Tip: If you don’t want to waste time looking for suitable ladles or spatulas, the Tefal pancake maker will be your best choice. You can buy it along with all the accessories at any home appliance store or order it online.

Pancake Maker Recipes

The Tefal pancake maker for 4 or 6 pancakes, as well as the submersible pancake maker, can easily cope with baking delicious dishes according to the recipes that we have selected for you.

• Ingredients:
• Premium wheat flour – 100g
• Milk 2.5% – 1 tbsp
• Chicken egg – 1 piece
• Sugar and salt to taste
• Vegetable or butter for frying

Carefully sift the flour into a deep container, pour room temperature milk into it and beat in the egg. Add salt, sugar and mix thoroughly until a homogeneous mass is formed without lumps or clots. Pour into baking trays and fry until golden brown. The Tefal pancake maker will complete this task in 3-5 minutes.

• Ingredients:
• Medium fat kefir – 1 l
• Egg – 2 pcs
• Sugar – 4 tbsp
• Oil – 2 tbsp
• Soda – 0.5 tsp
• Wheat flour – 12-14 tbsp
• Salt - to taste

Combine eggs, sugar, salt and soda in a deep container. Whisk the mixture until smooth, then add flour and kefir. The dough should acquire the consistency of thick sour cream. At the very end, add butter, let the mixture sit for 15 minutes and start baking. Delimano's pancake maker will do everything you need in 4-6 minutes.

• Ingredients:
• Water – 0.6 l
• Wheat flour – 500 gr
• Eggs – 3 pcs.
• Sugar – 1 tbsp
• Refined vegetable oil – 50 ml
• Butter – 50 g
• Baking powder – 5 g

Beat sugar, eggs, melted butter and salt in a deep bowl. Then carefully add flour, pour in water in a thin stream, add vegetable oil and mix all ingredients thoroughly. Lastly, slowly add the baking powder and make sure that it does not form lumps. Let the dough rest for 15-20 minutes, then start baking. The Sinbo SP 5208 pancake maker will prepare this dish within 3-5 minutes.

• Ingredients:
• Wheat flour – 125 gr
• Hercules flakes, ground in a coffee grinder – 125 g
• Egg – 1 pc.
• Kefir – 1 tbsp
• Warm water – 0.5 tbsp
• Sugar – 3 tbsp
• Vegetable oil – 1 tbsp

Pour flour and oatmeal into a deep bowl, carefully pour kefir and water into it and mix everything. Then add the egg, beaten with sugar, and sunflower oil. Let stand for 10 minutes and start baking. The Tefal pancake maker with replaceable panels will prepare two large or six small oat pancakes for you in 3-4 minutes.

Pancakes “Lace”

Any model, such as a Maxwell pancake maker, is suitable for preparing this delicious dish.

• Ingredients:
• Eggs – 5 pcs.
• Sugar – 2 heaped tablespoons
• Wheat flour – 2 tbsp.
• Milk 1% – 1.5 l
• Sunflower oil – 0.5 tbsp
• Soda – 1 tsp with top
• Salt - a pinch

Mix eggs, sugar and salt with a fork in a deep container, add soda, slaked with boiling water, and beat with a mixer until light foam appears. There we sift the flour through a sieve, but not all at once, but gradually and in small portions. Stir the mixture periodically and break up any lumps that form. Then carefully pour in the slightly warmed milk, and at the end add the butter. The dough should not be too thick or too thin. Both a pancake maker and a classic pancake maker for 6 pancakes will prepare delicate lace in 3-4 minutes.

Tip: When baking thin pancakes, be careful and clearly set the processing temperature. This is especially true for those housewives who use particularly powerful units, such as the Unit pancake maker.

Pancake maker: video cooking instructions

Fluffy milk pancakes without yeast recipe

In many families, pancakes are a favorite dish for both adults and children. But often baking pancakes is only a weekend dish, because frying each pancake on both sides in a frying pan is far from easy.

Today the situation has changed thanks to the electric pancake maker. With new technologies, you can cook your favorite dish much more often. Moreover, men and teenage children can cook pancakes.

The quality of an electric pancake maker differs significantly from a frying pan, but the main thing is the pancake recipe itself, which will help make the dish irresistible.

To make pancakes you will need

1. Electric pancake maker.
2. Products.
3. Dough container.
4. Ladle.
5. Spatula for turning and removing pancakes.
6. Containers for salted butter and butter.
7. Teaspoon.
8. Beaker.
9. Silicone brush.

Recipe "Sweet pancakes"

Ingredients

• Eggs – 4 pieces.
• Flour – 550 gr.
• Milk – 650 ml.
• Vegetable oil – 30 ml.
• Soda – 3 gr.
• Water (boiling water) 50-100 ml.
• Salt – 7 mg.
• Sugar 100 mg.
• Butter – 100 gr.

Preparation

1. Break the eggs into the dish, add sugar and salt to taste, beat until the sugar and egg foam disappear completely.
2. Add 250 grams of milk to the beaten eggs, mix everything thoroughly.
3. Continuing to stir, gradually pour in all the flour.
4. Dilute the thick mass with the remaining milk, stirring it without stopping.
5. Add soda and boiling water, thereby bringing to a homogeneous mass.

Recipe "Crispy pancakes"

Ingredients

• Eggs – 6 pieces.
• Flour – 550 gr.
• Milk – 700 ml.
• Margarine – 120 gr.
• Soda – 3 gr.
• Water (boiling water) 50 ml.
• Salt and sugar for pancakes are added to taste.

Preparation

1. In a mixing bowl, mix eggs with sugar.
2. Melt the margarine, pour it into a container, but first be sure to add two or three tablespoons of milk, it must not be too hot, otherwise the eggs will cook in it. Mix everything well.
3. Slowly add the remaining milk, stirring continuously.
4. Add flour in portions, first dividing it into three parts.
5. Salt is usually added to pancakes to taste.
6. Dilute with boiling water and stir very quickly so that the dough does not have time to cook.
7. Beat the pancake batter for at least 10 minutes.
8. The consistency of the dough should be similar to 15 percent sour cream, but not too liquid.
9. Pour a small amount of batter onto the surface of the pancake maker so that the pancakes are thin.

Recipe “Thick pancakes with kefir”

Ingredients

• Eggs – 3 pieces.
• Flour – 600 gr.
• Kefir – 800 ml.
• Vegetable oil – 60 ml.
• Soda – 3 gr.
• Butter 50–100 gr.

Preparation

1. Stir eggs and sugar until smooth, add kefir.
2. Gradually add wheat flour into the mixture, stirring continuously.
3. Add vegetable oil to the pancake dough.
4. Add half a teaspoon of baking soda, then salt to taste. The batter should be thicker than usual so that the pancakes are thick and fluffy.
5. If the dough turns out to be too thick, you can dilute it with warm water, about 50–70 ml, no more.

Recipe "Regular pancakes"

Ingredients

• Eggs – 3 pieces.
• Flour – 300 gr.
• Milk – 500 ml.
• Vegetable oil – 40 ml.
• Soda – 3 gr.
• Water (boiling water) 50 ml.
• Salt and sugar are added to taste.

Preparation

1. Beat eggs with sugar until the latter disappears.
2. Dilute the mixture with milk and mix everything thoroughly.
3. Carefully pour in 150 grams of flour without ceasing to stir, until smooth.
4. Add the remaining amount of flour and soda, again bringing the dough to a uniform consistency.
5. Add salt to taste.
6. Dilute the resulting mass with a tablespoon of sunflower oil and mix.

Recipe "Cottage cheese pancakes"

Ingredients

• Cottage cheese – 250 gr.
• Eggs – 4 pieces.
• Flour – 250 gr.
• Milk – 650 gr.
• Sugar – 35 gr.
• Salt – 7 gr.
• Vanillin 3 gr.
• Vegetable oil - 40 ml.
• Sunflower oil – 100 gr.
• Butter – 100 gr.

Preparation

1. Grind eggs, sugar and cottage cheese until light and homogeneous.
2. To prevent the mass from becoming thick, milk should be gradually poured into it.
3. Add flour in portions; to do this, first divide it into two parts. Mix everything thoroughly.
4. Add vanillin, salt and a spoonful of vegetable oil.

Cooking in a pancake maker

1. Warm the surface well and lightly grease it with oil.
2. Pour the dough into a small ladle and slowly smooth it out with a special device or a ladle.
3. If the electric pancake maker does not have a lid, then on average after ten to fifteen seconds we turn the pancakes over, after the same time we remove them and grease them with butter, which we first melt over low heat or in the microwave.
4. Using a silicone brush, grease the outside of the pancake with butter.
5. Before serving, you can decorate the pancakes with berries or something else.

• To use sunflower oil sparingly to lubricate the surface of the pancake maker, you can use a trick.

Cut peeled raw potatoes in half, put the round side on a fork, and use the flat side as a greasing device.

• Pour two teaspoons of oil into a flat saucer and dip the potatoes into it, grease the baking surface. This will not only be more economical than using a silicone brush, but also healthier, since the pancakes will not be as greasy.
• To get rid of lumps of flour, the dough can be put in a cold place for one to two hours.
• At the same time, the faster the pancakes start cooking, the fluffier and more tender they will be.
• The more the surface of the pancake pan is heated, the less they will stick to it.
• If the pancakes break, it means there are not enough eggs in the batter. Eggs play the role of one of the fastening materials.
• You can beat it either manually or using a mixer. The latter greatly simplifies the task for the housewife.
• A thinner batter is more likely to break when making pancakes.
• If there is a thick batter, the pancakes will be thicker.
• In order for the eggs to beat better, they must be cold.
• To quickly and thoroughly dissolve the sugar, you can pour a couple of tablespoons of water into it in advance.
• Lovers of sweet pancakes can sprinkle the finished pancakes with granulated sugar.

An electric pancake maker allows you to bake pancakes without much difficulty and in large quantities, so when guests arrive, you can safely double the ingredients. And since the stove and pans remain unoccupied, as well as free time, you can prepare other dishes at the same time.

And an electric pancake maker with a lid will simplify the situation as much as possible, because in it the pancakes don’t even require being turned over.

And to make it more convenient to roll out pancakes, you can get a special device or a “T-shaped” spatula.