Fritters are a primordially Russian dish that appeared at the beginning of the 19th century. They are small, thick dough cakes fried in a lot of oil. Despite the simplicity of the dish, there are many nuances in its preparation.
For a long time, pancakes have become a traditional dish for many families. Their versatility makes them great for breakfast and dessert, and can also be a great treat for guests. One of the advantages of this delicacy is the minimum amount of ingredients for cooking, which becomes an advantage over other types of desserts. There are several options for making fluffy pancakes, which can suit everyone to their liking.
One of the most common recipes is kefir pancakes. It is necessary to pour sugar, salt into the dishes, then beat in the egg and stir well with a whisk. Next, you should mix warm kefir with water at room temperature. Following this, shake the resulting liquid thoroughly until a foam forms. The flour must be sifted and poured into the dough. Then the dough is mixed so that there are no lumps. The consistency should be thick and viscous.
Kefir pancakes are good for breakfast, as they do not take much time to prepare.
Next, add the baking soda and stir again, since this is the secret of fluffy pancakes. If soda is first poured into warm kefir, when cooking the dough, all the lifting force will weaken, the pancakes will be fluffy on the stove, but then they will go down and become flat.
After that, you should warm up the pan, after having thoroughly rubbed the vegetable oil. Fry over medium heat. As soon as a golden crust appears, turn the pancakes over and cover with a lid. In the event that you do not like fatty foods, you need to put the pancakes on a paper towel and the excess fat will be absorbed. Sprinkle ready-made pancakes with icing sugar. Usually fluffy pancakes are served with condensed milk, jam, jam or sour cream.
There is also a recipe for fluffy pancakes with yeast. First you need to choose a bowl with a large volume, since the dough will double in the process of fermentation and there is a chance that it will "run away". First, prepare the dough. Heat the milk slightly to room temperature. Grind yeast there, add one spoonful of sugar, salt on the tip of a knife, also sifted flour. Stir well until the dough is thick, slightly lumpy. It should slide off the spoon, not pour. Then put the dough in a warm place for about an hour. As soon as the dough has increased several times in volume and a mesh of bubbles appears, beat in the eggs and stir until smooth. Let the dough reach another half hour.
Yeast pancakes are perfect for serving for dessert.
As soon as the right time has passed, preheat the frying pan, previously oiled with vegetable oil. Dampen the dough spoon to keep it from dropping. No need to stir. With a damp spoon, pick up the dough together with the froth and place in a preheated pan. Fry the pancakes over medium heat until golden brown, turn over and cover. The pancakes are prepared quickly, literally four to five minutes on each side, so you need to pay attention, otherwise they may burn. It is recommended to sprinkle the pancakes with sugar or powdered sugar after frying. Served with sour cream or apple jam.
