Pancakes with drinking yogurt
Origin of the recipe
Pancakes with drinking yogurt are a modern variation on classic milk pancakes, which emerged with the growing popularity of fermented milk products in home cooking in the late 20th and early 21st centuries. Drinking yogurt, a thinner and smoother alternative to kefir or sour milk, became a convenient alternative thanks to its neutral acidity and delicate flavor. These pancakes are especially popular with families with children—they are softer than regular pancakes, easy to digest, and suitable even for those avoiding eggs or full-fat milk. Although traditional Russian cuisine used starters, whey, or sour milk, today's recipe reflects a desire for simplicity, health, and quick preparation without sacrificing quality. Pancakes with drinking yogurt pair well with both sweet (honey, fruit) and savory (cheese, herbs) fillings, remaining a versatile dish for any time of day.
What do you need for cooking?
Ingredients
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Yogurt
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Flour
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Water (boiling water)
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Egg
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Sugar
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Salt
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Soda
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Vegetable oil
Kitchen utensils
- Whisk
- Plate
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break eggs into a bowl and add sugar and salt.
Step 2:
Pour in the drinking yogurt and beat until smooth.
Step 3:
Gradually add flour and beat until smooth.
Step 4:
In a separate cup, dissolve the baking soda in boiling water.
Step 5:
Add boiling water and soda to the dough and mix well again.
Step 6:
Pour in vegetable oil and knead the dough until smooth.
Step 7:
Heat a frying pan and grease it with oil.
Step 8:
Pour a portion of the batter into the pan and fry on both sides until golden brown.
Step 9:
Transfer the finished pancake to a plate and repeat the process with the remaining batter.
Step 10:
Roll the pancake into a roll.
Step 11:
Serve the pancakes warm with sour cream or your favorite sauce.
Cooking tips:
Choose a natural drinking yogurt without additives. A smooth, not too sour yogurt with a fat content of 2.5–3.5% is ideal—it will give the pancakes a soft, light, and airy texture.
Bring the yogurt to room temperature. Cold liquid can cause lumps when mixed with flour and will slow down the reaction of the baking powder (if used).
Don't overdo it with flour. The batter should be the consistency of runny sour cream—too much flour will make the pancakes dense and rubbery.
Sift the flour before adding it. This will improve the dough's structure, aerate it, and prevent lumps from forming.
Add a pinch of salt even to sweet pancakes. Salt balances the flavor and brings out the yogurt's mild tartness.
Add vegetable oil to the finished batter. It will make the pancakes more elastic and prevent them from sticking to the pan, even if you're using a non-stick pan.
Fry over medium heat and serve immediately. Yogurt-based pancakes brown quickly—be careful not to burn them. Serve warm with honey, fresh berries, sour cream, or cream cheese.
