Composition / ingredients
Step-by-step cooking
Step 1:
How to make pancakes on yogurt? Prepare the products. You can take both homemade and purchased yogurt. With homemade, especially with village milk, it will turn out tastier. Take the yogurt out of the refrigerator in advance, it should be at room temperature.
Step 2:
Pour the yogurt into a deep bowl, add salt, add a pinch of soda. Mix it up. Leave to stand for 5 minutes. Soda will react with the acid contained in the yogurt, due to this carbon dioxide will be released, which will make the pancakes delicate.
Step 3:
Add the egg. Stir the mixture and gradually begin to stir in the sifted flour. Flour can go either more or less than stated in the recipe. Look at the condition of the dough, for thin pancakes it should have the consistency of liquid sour cream. Add flour in portions, stirring the dough with a whisk after each.
Step 4:
Melt the butter in any of the ways described at the end of the recipe and add it to the dough. Mix well until smooth, I also usually pour a little boiling water (carefully!) and I mix it quickly so that all the lumps disperse. Let the dough stand for a while to develop the gluten contained in the flour. Then the pancakes will not tear when baking.
Step 5:
Heat a frying pan over high heat. It's better if it's a special pancake house. Lubricate it with a drop of vegetable oil. After the first pancake, it is no longer necessary to lubricate — there is oil in the dough, the pancakes will not stick. Pour out the dough in small portions, evenly distributing it in circular movements. Fry the pancakes on both sides until golden brown. Adjust the heating yourself.
Step 6:
Stack the finished pancakes on a platter.
Step 7:
You can additionally smear them with melted butter.
Step 8:
Serve pancakes on yogurt as you like: with melted butter, sour cream, honey, jam, condensed milk.
To taste, you can add sugar to the dough.
Everyone in our family loves thin pancakes, which can be cooked on yogurt, kefir, milk, and even water. Serve these pancakes for breakfast or for dessert with tea, flavoring them with melted butter, sour cream, jam or condensed milk. Bon appetit!
It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
Butter can be melted in the microwave or in a water bath.
How to melt butter in the microwave?
Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath?
You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Skimmed yogurt - 38 kcal/100g
- Yogurt - 38 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
