Fritters without yeast and baking powder

Fragrant, fluffy, with a fried crust, pancakes on kefir with cottage cheese and without yeast, served for breakfast, will please your loved ones. According to the proposed recipe, you will get exactly pancakes, not cheese cakes, since in this baked goods there is a different ratio of flour and cottage cheese.

There are many banana-based PP baking recipes, but the quickest and easiest recipe is for kefir banana pancakes. PP pancakes are prepared on kefir, oat flour and honey is put into the dough instead of sugar. Banana's amazing properties make the pancakes plump and thick in texture. If you fry such pancakes in a non-stick skillet, then you can do without oil.

Oat pancakes are not only healthy, but also very tasty. This is exactly the case when the benefits of a pn-dish are absolutely not at the expense of taste. If you don't have oatmeal, it is easy to make it with oatmeal. Grind them in a blender bowl to a flour condition - it will take half a minute. After the pancake dough is cooked, you need to let it stand for a while before frying - the crumb of the finished products will be more porous and less moist.

Apples and cinnamon are made for each other. In any baked goods, this combination evokes appetite and pleases with an amazing aroma. Let's prepare juicy pancakes with apple pieces - based on kefir dough, with the addition of this sweet spice. The pancakes are fried quickly, the fruit pieces do not have time to soften much during this time, but at the same time they become more tender. The final texture of the pancakes is a porous soft dough, juicy apple splashes, and a crispy crust. And, of course, the mouthwatering aroma of cinnamon.

Very interesting in texture, pancakes, which mostly consist of pumpkin and apples. The dough on kefir and eggs acts as a base in which the fruit pulp is held and does not allow it to disintegrate. Apples are suitable for any variety. The situation is the same with pumpkin - both sweet and not very sweet will do, since you can additionally add granulated sugar to the dough and correct the missing sweetness.

Very delicate pancakes made from apples, kefir and semolina. The dough consists almost entirely of apples, the rest of the ingredients are "not criminal" and are quite suitable for proper nutrition. Serve pancakes with honey to add sweetness. Alternatively, you can accompany them with yogurt, and low-fat sour cream, and fresh berries. Pancakes are delicious both hot and cold.

The remains of cottage cheese and kefir in the refrigerator can be very successfully used if you cook pancakes. Add a grated apple to the dough - it will be juicy and aromatic. So that the pancakes are not heavy and too wet, be sure to introduce soda - it will be extinguished with kefir and an apple and will give the missing porosity. Such pancakes are especially tasty when hot.

A very simple recipe for delicious fluffy pancakes with sour cream that just melt in your mouth. It is advisable to use sour cream with a fat content of 20% and above - this has a positive effect on both the taste of the crumpets and their airiness. We recommend frying the pancakes in a non-stick frying pan with a small amount of vegetable oil - this way you get an even golden brown crust, and the finished products do not come out too greasy.

Knead the pancake dough with sour cream and add apples to it. And for the scent, add a pinch of cinnamon. This combination gives a very pleasant taste and moist, juicy texture to the finished product. To make the crumb more porous, do not forget about the need to use baking soda: it will be extinguished with malic acid and will not allow the pancakes to be dense and heavy. The pancakes are especially tasty when hot. Serve such ruddy round cakes for breakfast with coffee - a good start to the day is guaranteed

You can often find recipes for delicious dishes, the preparation of which requires a minimum of ingredients, and the result will really please. These pancakes are just such. Most of the dough will require only sour milk and flour. The rest of the additives add flavor, aroma and loosen the texture of the dough: salt, sugar, soda, vanillin. When hot, such pancakes are soft and crumbly, with a crispy crust. They go well with sour cream, jam, honey.When cooled down, the products harden and are no longer so tasty. Therefore, we recommend preparing such a portion so that you can eat everything at once.

Lush ruddy pancakes will instantly gather all household members at the table. When frying, a warm aroma of homemade dough appears, which is unlikely to leave anyone indifferent. The zest of the pancakes is the apple filling. We suggest placing it not in the center of the products, but simply stirring the pieces of fruit into the dough. The pancakes are juicy and not sugary - refreshing apples go well with sweet dough. It is best to eat the pancakes immediately after frying, while they are hot and soft. After cooling, the dough hardens and is no longer so airy.