Pancakes, pancakes, pancakes with delicate yoghurt filling

Category: Bakery products
Pancakes, pancakes, pancakes with delicate yoghurt filling

Ingredients

Any fermented milk drink
Flour
Sugar
Salt
Eggs
Soda
Yogurt for the filling (a lot!)
Condensed milk

Cooking method

  • This is not even a recipe, but an instruction for making openwork pancakes or fluffy pancakes (and even muffins). I inherited this technology and has never let me down. In this manual, you will not see the exact measures of the products. I will tell you the most important technological points... So let's get started.
  • We will need any fermented milk product: yogurt, sour cream, curdled milk, whey or any other liquid. The most important thing is that it is sour. Aged drinks are ideal. The more acidic the better. I have in this case the leftovers of yoghurt not drunk per day, which are collected in a separate jar for several days.
  • Pancakes, pancakes, pancakes with delicate yoghurt filling
  • AND important point: we heat this yogurt (or sour cream, or yogurt or something else) until hot... I heat the yogurt until the whey bounces off.
  • Pancakes, pancakes, pancakes with delicate yoghurt filling
  • Further do not wait for the liquid to cool down, and immediately begin to knead the dough. I do this with an immersion blender (I like to make my life easier). Add sugar and salt and begin to beat. Continuing to beat, pour in the eggs (don't worry, they won't brew) and add flour. The amount of flour is regulated depending on the desired "exit" dish. If we want pancakes, then the consistency of the dough is equal to the density of not thick yogurt. If pancakes, then the dough should turn out to be the thickness of fat sour cream (that is, do not flow, but slide off the spoon in a soft wave). I put soda at the rate of about 1/4 teaspoon per 400-500 milliliters of the initial warmed up yogurt. The soda just mixes into the dough with a spoon. At this point, the dough will begin to actively grow in volume. And right on top of the dough, I pour 2-3 tablespoons of vegetable oil so as not to constantly grease the pan (or pancake) when baking.
  • All! We start the oven. Especially for you, I baked one pancake in a frying pan (the family just ordered me thick pancakes from Orion pancakes for today).
  • Pancakes, pancakes, pancakes with delicate yoghurt filling
  • And now about the most delicious... Not a single pancake can do without this filling. Yes, honey and jam are great. But if I don’t give this "spread" to the household, then I always get the strictest reprimand. One "BUT". We begin to prepare the filling the day before.
  • We need yogurt. Fresh! Lot! Two liters. You can, of course, replace it with sour cream. But firstly, the fat content of the filling will increase significantly (and even when eating pancakes you want to keep your waist on). And secondly, the filling will turn out with a significant sourness. Decide what taste you want to get.
  • I put yogurt to cook in the morning of the day the previous baking pancakes. In the evening before going to bed, you need to "weigh" the yogurt. That is, we pour the yogurt onto a linen (or linen napkin) or onto cheesecloth folded in four layers. And we hang this "bag" for separating the whey. In Greek culinary terms, we cook Greek yogurt. The amount of time "weighing" depends on how thick the filling we want to get in the end. For today's pancakes, my yogurt hung overnight. This is the density:
  • Pancakes, pancakes, pancakes with delicate yoghurt filling
  • Next, mix the resulting yoghurt paste with condensed milk. The proportions depend, again, on your taste and desire. If you want sweeter - put more condensed milk. And we stuff the pancakes.
  • Pancakes, pancakes, pancakes with delicate yoghurt filling
  • This pasta = Greek yogurt in my family is eaten with pleasure even without condensed milk. Just a spoon, a bite with honey or jam.This pasta is great "friends" with herbs, salt and garlic, as a spread on snack sandwiches. And if you drain it not so much (so that the consistency turns out to be fluid, approximately to the thickness of the store's low-fat sour cream), add grated apple and sugar, then you get a great impregnation for muffins and cakes (my family's favorite !!!)
  • Bon Appetit!!!


Elena Bo
How interesting. I have never weighed out yogurt. I will definitely make such a delicious treat.
Marusya
Innawhat a tasty treat!
Tumanchik
I will definitely use the Greek yogurt recipe! Thank you.
Solena
Girls

And if you add not only condensed milk, but also softened butter to this thick yoghurt paste. Then form the bars, which are cooled in the refrigerator (so that the butter "grabs" the structure of the bar), and then covered with chocolate. That turns out very, very, very tasty glazed "curd" curds. And most importantly, they have nothing but benefit. And cooking is quite simple.
Tumanchik
Quote: Solena

Girls

And if you add not only condensed milk, but also softened butter to this thick yogurt paste. Then form the bars, which are cooled in the refrigerator (so that the butter "grabs" the structure of the bar), and then covered with chocolate. That turns out very, very, very tasty glazed "curd" curds. And most importantly, they have nothing but benefit. And cooking is quite simple.

Super!!!
GruSha
delicious !!!
Guylechka
Super!!! You said so deliciously that I even felt this delicate filling in my mouth! Thank you!
I took it to the bookmarks.
Irina F
Inna! Just a wonderful recipe !!! And pancakes, and filling, and an idea for cheese curds! Thank you)

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