Some secrets about how to make delicious pancakes with yogurt

Oladushki - a wand-zashchalochka for an intelligent hostess. They are prepared very quickly, tasty and economical. Suddenly it turned out that the house was finished bread? It is not necessary to run to the store! Just hastily bake pancakes with yogurt without sugar - they will perfectly replace your bread.

By the way, bread is cooked today almost everywhere on a yeast basis. Some landladies, too, resort to such a leaven. But it has already been established that yeast is not the most useful ingredient in a healthy diet. But if you put dough for baking on sour-milk products, the result will not only be tasty, but also remarkably useful.

Lush pancakes with yogurt and sugar and vanilla, served with condensed milk or jam, with honey or fresh fruit are an excellent dessert. And if you pour pancakes with yogurt sauce or bake them with meat, watering with ketchup, then such a dish can be served instead of snacks.

The main "three whales" on which there is a batch of pancakes are:

1. Properly selected frying pan;
2. Properly mixed dough;
3. Correctly selected sauces to this dish.

To pancakes in the yogurt are well baked and raised when baking, it is necessary for them to buy a frying pan made of cast iron or of thick aluminum. You can also use a smoothie or a pancake with a good Teflon coating.

Put the dough on the pan only after it warms up well, and the fat on it will also be well heated - only then the cakes will easily lag behind the bottom. After the fritters are baked, they should be put on a paper towel in order to remove excess fat.

We proceed to the second "whale" - the correct preparation of the dough for pancakes with yogurt. Recipe Its relatively simple. You need to put two cups of flour in a saucepan, add a little salt there - a pinch, a sugar spoon and a half teaspoon of soda. All this mix.

Then, adding the egg, half a liter of curdled milk and two tablespoons of vegetable oil, we begin to knead the dough. A mixer or blender can help you do this job quickly and quickly.

Some landladies prefer to extinguish soda before putting it in the dough. However, the process of extinguishing the soda outside the dough makes it practically useless, because the bulk of the carbon dioxide released during the reaction goes into the air. Soda, if desired, can be replaced with a disintegrant.

After the mass is not already lumps, and it will become completely homogeneous, you should add to it 2 tablespoons of steep boiling water. Then it is recommended to let the dough rise, leaving it for 15 minutes to stand before baking begins.

Some gourmets prefer fritters on curdled milk with a variety of fillers. It can be added to the dough dried fruit or pieces of fresh fruit or berries, rubbed carrots or potatoes, raisins.

But you can add filler directly during baking. For example, after a table spoon on a hot pan lined with a slide future pancakes, in the middle of each is placed a teaspoon roasted minced meat or cottage cheese, mushroom hodgepodge or chopped salted fish fillet. Believe me, such pancakes will change the look at this dish from the most notorious cynics, grinning at the suggestion to them to regale with original cakes.

The third "whale" is the choice of seasonings and sauces for this dish. For sweet pancakes, except for the usual honey and jam, a wide variety of creams, from whipped cream or egg whites to a custard, can become an excellent addition. Cooking these seasonings can be on the same recipes, which make creams for cakes and pastries.

For unsweetened pancakes you can use purchased ketchups and sauces, caviar both vegetable and natural salted fish. Dense country sour cream also does not spoil the taste of food.