Якщо у вас залишилася сироватка після приготування кисломолочного сиру, приготуйте з неї повітряні та неймовірно смачні оладки. За цим рецептом вони виходять дуже пишними, ніжними та ароматними. Рецепт простий, швидкий та бюджетний. З мінімальної кількості інгредієнтів у вас вийде смачний та ситний сніданок для всієї родини.

У складі тіста невелика кількість цукру, тому оладки виходять в міру солодкими. Подавайте їх з медом, згущеним молоком, розтопленим шоколадом, карамеллю, кленовим сиропом, ягідним соусом або улюбленим варенням. За бажанням до тіста можна додати трохи ванільного цукру або меленої кориці. Щоб надати виробам цитрусову нотку, додайте цедру лимона або апельсина.

М’які та повітряні оладки стануть приємним доповненням до молока, чаю чи кави. Сподіваюся, цей рецепт припаде вам до душі!

Інгредієнти для приготування пишних оладок на сироватці:

Рецепт приготування пишних оладок на сироватці

Покрокова інструкція:

1. Сироватку підігріваємо до кімнатної температури на плиті або в мікрохвильовій печі. Переливаємо сироватку в глибокий посуд, додаємо цукор, ванілін та сіль. Перемішуємо, щоб сухі інгредієнти повністю розчинилися.

2. Додаємо в отриману суміш харчову соду. Вона вступить у реакцію із сироваткою, завдяки чому оладки вийдуть пористими та м’якими. У кілька прийомів вводимо в тісто просіяне пшеничне борошно, щоразу перемішуючи інгредієнти вінчиком до однорідної консистенції.

3. Вбиваємо в тісто для оладок 1 куряче яйце. Перемішуємо інгредієнти вінчиком, досягаючи однорідності.

4. В результаті має вийти досить густе та однорідне тісто. Залишаємо його за кімнатної температури на 10-15 хвилин. Коли на поверхні тіста з’являться бульбашки, можна приступати до випікання оладок.

5. На сковороду з розігрітою олією столовою ложкою викладаємо невелику кількість тіста, формуючи круглі оладки.

6. Обсмажуємо вироби на середньому вогні до золотистого відтінку з обох боків. У процесі приготування оладки добре піднімуться і залишаться пишними навіть після остигання.

7. Викладаємо готові вироби на тарілку, застелену паперовими серветками, щоб забрати зайву олію. Подаємо повітряні оладки на сироватці теплими зі сметаною, джемом або фруктовим топінгом.

Із зазначеної кількості інгредієнтів виходить 15-20 оладок залежно від їх розмірів.

Смачного!

Спробуйте приготувати:

Млинці на сироватці

Вафлі з кисломолочного сиру в електровафельниці

Today we will cook fluffy yeast-free kefir pancakes. According to this recipe, the pancakes turn out very soft and fluffy, with an appetizing golden crust. Both children and adults eat them with pleasure.

The pancakes will be a great breakfast. Such a tasty and satisfying treat for tea is prepared quickly and easily. This recipe is a great way to use not very fresh kefir, it is well suited for these pancakes. Add jam, sour cream, condensed milk, maple syrup or topping and enjoy!

The specified amount of ingredients makes 16-18 products.

Ingredients for making fluffy kefir pancakes:

Recipe for making fluffy kefir pancakes

Step-by-step instructions:

1. In a deep bowl, mix the chicken egg, sugar and salt. If desired, add vanillin for flavor.

2. Mix the ingredients with a whisk until smooth.

3. Pour warm kefir into the mixture, mix the dough with a whisk.

4. Add soda. It will react with kefir, causing the dough to increase significantly in volume.

5. Add sifted wheat flour to the mixture in parts, kneading a thick dough. Do not add too much flour, otherwise the pancakes will not be airy.

6. As a result, the dough should be smooth and thick enough. Leave it at room temperature for 15 minutes, the dough has settled.

7. Do not stir the finished dough any more, so as not to ruin its texture. Carefully spoon the dough into a frying pan with heated vegetable oil.

8. Fry the pancakes over medium heat until golden brown on both sides under the lid.

9. Place the finished pancakes on paper towels to remove excess fat.

10. Serve delicious, fluffy and airy kefir pancakes hot with sour cream, honey, condensed milk or jam. The pancakes remain fluffy even after cooling. Bon appetit!

Please note: Pancakes with whey

Filo is a thin and fragile dough with a minimum fat content. It is often used in cooking to create a variety of dishes from delicious appetizers to sweet desserts. Filo dough belongs to Greek cuisine, its name is translated as “thin” or “leaf”.

Today I suggest making a sweet raspberry pie from it. You can use both fresh and frozen berries. In addition to raspberries, you can use currants, cherries, blueberries or peaches. The combination of thin fragile dough with a delicate sour cream filling and juicy aromatic berries makes this pie incredibly delicious!

Cook it once, and it will find an honorable place in your arsenal of recipes.

Ingredients for making a raspberry filo pie:

Recipe for making a raspberry filo pie

Step-by-step instructions:

1. Defrost the filo dough at room temperature. Melt the butter on the stove or in the microwave, cool to room temperature. Place 1 sheet of dough on the work surface, grease it with melted butter. Cover the blank with the second sheet of dough.

2. Fold the dough into an accordion. Thus, we form blanks from all the filo dough.

3. Grease a heat-resistant baking dish with butter. Place the filo dough blanks in it in the shape of a snail. Grease the top of the pie with the remaining butter. Place the pie in an oven preheated to 180 degrees for 15 minutes.

4. Meanwhile, prepare the filling. Combine sour cream and 5 chicken eggs in a deep bowl. Mix the mixture with a whisk until smooth.

5. Add sugar and a pinch of salt to the filling. Add lemon zest and vanilla for flavor.

6. Mix the ingredients with a whisk until smooth.

7. Carefully remove the pie from the oven. Evenly distribute the sour cream and egg filling over the pan.

8. Place the raspberries on top. If you are using frozen berries, you do not need to defrost them first.

9. Return the filo pastry pie with raspberries to the oven for another 30 minutes. After the specified time, the pastries will be ready.

10. Let the pie cool completely, then decorate it with powdered sugar and serve with tea or coffee.

Bon appetit!

Try:

Pie with cottage cheese and pear

Kefir pie with cherries in a multicooker

The easiest way to prepare a delicious treat for tea is to use thin lavash as a base. And for the filling, take whatever your heart desires. Today I suggest using apples with lemon zest and cinnamon for the filling. Wrap the lavash into an envelope and fry until golden brown in a frying pan.

Apples perfectly complement the unleavened dough of lavash, so the envelopes turn out very tasty and aromatic. This simple dish is perfect for a snack or home tea party. It is better to take juicy apples with a slight sourness.

The specified amount of ingredients makes 8 envelopes.

Ingredients for making lavash envelopes with apples in a pan:

Recipe for making lavash envelopes with apples in a pan

Step-by-step instructions:

1. Prepare the filling. Remove the zest from the lemon and squeeze out the juice from half. Wash the apples, peel them, remove the core and seeds. Grind the fruit on a coarse grater, add the juice of half a lemon, mix. Put the apples in a frying pan with melted butter. Add the lemon zest, sugar and ground cinnamon.

2. Stirring, simmer the filling over medium heat for 5 minutes. Cool the apples to room temperature.

3. Cut the pita bread into 15×15 cm squares.

4. Put 1 tablespoon of apple filling on one edge of the pita bread.

5. Wrap the blank into an envelope, as in the photo.

6. Form all the products in this way.

7. Beat the egg with a fork in a deep bowl until the white and yolk combine. Grind the peanuts into large crumbs using a blender. Dip the apple envelopes in the beaten egg, roll in peanuts.

8. Place the envelopes in a frying pan with heated vegetable oil.

9. Fry the products over medium heat until golden brown on both sides.

10. Place the finished envelopes on a paper towel to remove excess oil. Serve the lavash envelopes with apples and lemon zest warm with tea or coffee.

Bon appetit!

You may like:

Kefir pie with cherries in a multicooker

Pie with cottage cheese and pear

In the cherry season, I suggest making a delicious, airy and tender pie for home tea drinking. The pastry turns out very soft, juicy and moderately sweet. Ripe cherries and vanilla give the pie a special aroma.

Preparing the dough will not take much time. All the products are budget-friendly and you will probably have them in your refrigerator. According to the same recipe, you can bake a pie with fresh or frozen pitted cherries. Frozen cherries should be taken out of the refrigerator in advance so that they thaw, and thrown into a sieve to remove excess juice.

I cooked the pie in a multicooker on the «Bake» mode for 60 minutes. It can also be baked in an oven preheated to 180 degrees for 40-45 minutes.

Ingredients for making a kefir pie with cherries in a slow cooker:

Recipe for making a kefir pie with cherries in a slow cooker

Step-by-step instructions:

1. In a deep bowl, combine 2 chicken eggs and sugar.

2. Beat the ingredients at maximum mixer speed for 10 minutes until a fluffy and light mass is obtained.

3. Melt the butter on the stove or in the microwave, cool to room temperature, add to the dough. Pour kefir at room temperature to the remaining ingredients. Mix the ingredients with a whisk until smooth.

4. Add sifted wheat flour mixed with soda, salt and vanilla to the dough.

5. Mix the dough with a whisk, achieving a smooth consistency.

6. Wash the cherries, cut in half, remove the pits.

7. Grease the bottom and sides of the multicooker bowl with butter, sprinkle with wheat flour. Pour the pie dough into the prepared bowl, smooth it out with a silicone spatula.

8. Evenly distribute the prepared cherries on top.

9. Cook the cherry pie in a multicooker on the «Bake» mode for 60 minutes. Using a steamer bowl, carefully remove the finished pie from the multicooker. Cool the baked goods on a wire rack to room temperature.

10. Decorate the juicy and aromatic cherry pie with powdered sugar and serve with tea, coffee or cocoa.

Be sure to try this recipe, it’s very simple and delicious! Bon appetit!

You may also like:

Pie with cottage cheese and pear

Quick and delicious baked goods for homemade tea party! Ready-made puff pastry always helps, as do frozen berries. Having these foods in your freezer is a good habit! Thanks to these preparations, you can quickly prepare excellent aromatic pastries for every taste with a variety of fillings. No hassle or lengthy kneading – we defrost the semi-finished dough and immediately form the products.

Puff pastries can be made with fresh or frozen raspberries. It is better to remove frozen berries from the refrigerator in advance and place them on a sieve to remove excess liquid. In addition to raspberries, you can use pitted cherries, black or red currants, bilberries or blueberries.

The characteristic berry sourness will especially please those who prefer moderately sweet desserts. Puff pastries are crispy, airy and very fragrant. This is a simple but very tasty delicacy!

Ingredients for making raspberry puff pastries:

Recipe for raspberry puff pastries

Step-by-step instruction:

1. Remove the puff pastry without yeast from the freezer in advance. Thaw the finished dough at room temperature according to the instructions on the package. Cut the dough into 8 equal parts. On a floured work surface, roll out the pieces into squares with a side of 10-12 cm and a thickness of 3 mm.

2. Fold the workpiece into a triangle. Stepping back 1 cm from the edge, make cuts with a sharp knife, not reaching the upper corner 1 cm.

3. Unroll the dough piece. Separate the chicken white from the yolk. Using a pastry brush, coat the center of the piece with chicken protein.

4. Fold the opposite edges of the dough, forming a puff bun.

5. Place half a teaspoon of cornstarch in the center of each bun. It will help retain the juice released from the berries inside the buns.

6. Place defrosted raspberries on top.

7. Sprinkle half a tablespoon of sugar on top of the raspberries.

8. Transfer the raspberry puff pastries onto a baking sheet lined with parchment paper. Lubricate the products with chicken yolk.

9. Place the puff pastries in an oven preheated to 180 degrees for 20-25 minutes. When the baked goods are golden brown, carefully remove them from the oven and cool on a wire rack.

10. Decorate the finished puff pastries with powdered sugar and serve with tea, coffee or cocoa.

Bon appetit!

Pay attention:

Cheesecakes made from puff pastry with cottage cheese and currants

Easter is a time when the house is filled with the aromas of freshly baked Easter cake, memories of childhood and the joy of meeting loved ones. For many new bakers, making this holiday dessert may seem like a daunting task. But I was convinced from my own experience that anyone can bake a delicious and aromatic Easter cake, even without many years of practice!

Today I invite you to prepare a tender, airy and fibrous Easter cake. The main thing is to strictly follow all the recommendations, and your baked goods will turn out beautiful, soft and very fragrant.

Porous and light as a cloud, the cake will become a real table decoration! An important secret to good and tasty Easter cake dough is that you only need to knead it with love, in silence and with God in your soul.

Ingredients for making Easter cake:

Easter cake recipe

Step-by-step instruction:

1. For the sourdough, mix warm milk (30-35 degrees), fresh yeast and honey in a deep bowl. Mix the ingredients with a whisk until smooth.

2. Add sifted wheat flour to the dough.

3. Mix the ingredients until smooth. Cover the bowl with the sourdough with cling film or a dry towel. Leave the sourdough in a warm place for 20 minutes for the yeast to activate.

4. In a deep bowl, mix chicken eggs with sugar, salt and vanilla. At maximum speed of the mixer, beat the ingredients for 7-10 minutes until a fluffy and light mass is obtained.

5. Melt the butter on the stove or in the microwave, cool to room temperature, add to the beaten eggs. Pour the appropriate sourdough into the mixture.

6. Mix the ingredients with a whisk until smooth.

7. Add sifted wheat flour mixed with baking powder to the dough.

8. Using a mixer with a hook attachment, knead the dough for 15 minutes. The finished dough should be elastic and not stick to your hands. If you knead the dough by hand, it will take twice as long.

9. Cover the bowl with the dough with cling film or a dry towel. Place the dough in a warm, draft-free place for 1 hour. After the specified time, the dough should increase in volume by 2-3 times.

10. Sort out the raisins, wash them, and pour boiling water over them for 10 minutes. Dry the dried fruits to remove excess moisture and add to the dough. Using a fine grater, remove the zest from one lemon and add it to the Easter cake dough. Stir raisins and lemon zest into the dough.

11. Divide the dough into 3-4 parts depending on the diameter of the mold you use. I have 2 metal molds for Easter cakes with a diameter of 10 cm and 1 small mold with a diameter of 8 cm. The height of all forms is 12 cm. Form balls from the dough so that the raisins are inside. Place them on the bottom of metal molds greased with vegetable oil.

12. Cover the molds with the dough with cling film or a dry towel and leave in a warm place to proof. When the dough has almost reached the top of the molds, place them in an oven preheated to 160 degrees for 45-50 minutes. When the top of the cake is browned, remove the baked goods from the oven. Carefully remove the finished cakes from the molds and cool to room temperature.

13. To prepare the glaze, beat the chilled chicken protein with a mixer until foamy. Add powdered sugar and a pinch of vanillin for flavor.

14. At maximum speed of the mixer, beat the ingredients until a fluffy and light mass is obtained. Pour 1 tablespoon of lemon juice into the glaze. Continue beating the ingredients with a mixer until stiff peaks form.

15. Apply the finished protein glaze to the cooled Easter cakes. Decorate Easter baked goods with confectionery sprinkles.

Easter cakes can also be decorated with nuts, dried fruits, candied fruits, and mastic figures. Leave the baked goods at room temperature for 2-3 hours until the glaze hardens completely.

I wish you a Happy Easter, peace and goodness.

Bon appetit!

If you ask yourself what you would like for dessert, what comes to your mind first? Of course, cake! The classic Napoleon with custard turns out perfectly tender and tasty, it’s hard to refuse such a pleasure. Lots of thin crispy cakes coated with delicate vanilla cream – this is exactly what an ideal Napoleon cake should be. It is suitable for any holiday and will always be one of the most popular and favorite desserts.

The finished dough can be frozen and stored in the freezer. The cakes can be baked in advance, well packed in cellophane and stored in a dry place until the cake is assembled, which is very convenient. Thinly rolled cakes bake almost instantly. Even a novice housewife can easily prepare custard. All that remains is to grease the cooled cake layers, decorate the cake with crumbs, lick the spoon and wait until the morning to enjoy a piece of the delicate dessert.

Crispy puff pastries, when soaked, become soft and turn into a real delicacy. If you haven’t tried this deliciousness yet, I recommend you try it. For the recipe we will use a 250 ml glass.

Ingredients for making Napoleon cake with custard:

Recipe for Napoleon cake with custard

Step-by-step instruction:

1. Cut cold margarine into small pieces, mix with sifted wheat flour in a blender bowl until smooth.

2. In a 250 ml glass, beat 1 chicken egg with a fork. To make the cakes crispy, add 2 tablespoons of 9% vinegar to the egg.

3. Add cold water to the mixture, filling the glass completely. Pour the resulting mixture into the bowl with the dough. Quickly mix the ingredients using a blender, achieving a homogeneous dough consistency.

4. The dough for the cakes should be soft and elastic. We form 8 balls of the same size from it. Place them in the freezer for 40 minutes to cool.

5. Then take 1 ball of dough out of the freezer and roll it out into the thinnest layer possible on a floured work surface. Cut out a circle with a diameter of 25 cm from the dough. Prick the dough with a fork so that the cake does not deform during baking.

6. Transfer the workpiece to a baking sheet covered with parchment. Bake the cake in an oven preheated to 220 degrees for 5-7 minutes until light golden brown. While one cake is baking, roll out and prick the next one with a fork. Connect the dough scraps together, cool in the refrigerator and roll out again into a thin crust.

7. For the custard, combine sugar, vanillin and wheat flour in a deep saucepan. Mix the ingredients with a whisk.

8. Beat 6 chicken eggs into the mixture. Mix the ingredients until smooth.

9. Stirring constantly, pour hot milk into the resulting mixture in a thin stream.

10. Place the pan with the cream on low heat. Stirring constantly, bring the cream to a boil and remove it from the heat. Cover the custard with cling film and cool it to room temperature.

11. Combine softened butter with sugar. Beat the mixture with a mixer until smooth.

12. Add 1-2 tablespoons of custard to the resulting mixture. Continue beating the ingredients until smooth.

13. In this way, mix all the custard into the butter mixture.

14. Now all that remains is to assemble the cake. Spread each cake with a thin layer of custard, forming a Napoleon.

15. Grease the top and sides of the cake with cream. Grind several cakes into crumbs using a blender. Decorate the cake with crumbs.

16. Place Napoleon in the refrigerator for 12 hours to allow it to infuse and soak.

17. Serve delicious and tender Napoleon cake with tea or coffee.

Bon appetit!

You may also like this delicious cake recipe:

Delicate nut cake

Let’s prepare a very tasty and tender pie with cottage cheese and pear for dessert. The pastry consists of three layers. The base of the pie is a tender dough with sour cream, followed by a layer of juicy pear, and the curd filling completes all this splendor. As a result, the baked goods turn out to be very tender and tasty; sweet fruits, cottage cheese and vanilla give the baked goods a special aroma. This combination will certainly appeal to all lovers of cottage cheese baking.

Preparing a real culinary masterpiece from the simplest ingredients, spending a minimum of time on it, is the skill of a modern housewife. A recipe suitable for this purpose is also a good help. A delicious pie with cottage cheese and fresh pear successfully embodies this simplicity and delicious taste.

The baked goods are distinguished by a delicate curd flavor, moderate sweetness and a unique fruity aroma. In my opinion, this is the perfect dessert to accompany a cup of coffee or green tea.

Ingredients for making pie with cottage cheese and pear:

Recipe for making pie with cottage cheese and pear

Step-by-step instruction:

1. To prepare the dough, mix 2 chicken eggs, sugar and salt in a deep bowl.

2. Beat the ingredients with a whisk or mixer until a fluffy and light mass is obtained. Add sour cream at room temperature to the mixture, stir until smooth.

3. Add sifted wheat flour mixed with baking powder into the dough.

4. Mix the dough until smooth. The consistency should resemble classic pancake dough.

5. Pour the dough into a heat-resistant baking dish lined with parchment paper. I used a tin measuring 22 x 13 cm.

6. Wash one pear, cut it in half, remove the core and seeds. Cut the pear into small cubes. Place fruit on top of dough.

7. To prepare the curd filling, in a deep bowl, mix cottage cheese, 1 chicken egg, sugar, corn starch and vanillin.

8. Using an immersion blender, blend the ingredients into a homogeneous thick mass. Evenly distribute the curd filling over the fruit layer.

9. Wash the remaining pear, cut it in half, remove the core and seeds. Cut the fruit into thin slices. Decorate the pie with pear slices, lightly pressing them into the curd filling.

10. Place the pie with cottage cheese and pear in an oven preheated to 180 degrees for 50-60 minutes. When the dough is browned and the curd filling is completely baked, carefully remove the pie from the oven. Cool the cake on a wire rack without removing the cake from the pan.

11. Once the pie has cooled to room temperature, carefully remove it from the mold, cut it into portions and serve with tea or coffee.

Bon appetit!

Try to cook other delicious desserts:

Chocolate cupcake with red wine and almonds

Delicate nut cake

This dessert is one of my top five favorite cakes. Quick preparation, a simple set of ingredients and amazing taste make this cake ideal. The dessert is light and very tasty. Airy sponge cakes with nut crumbs are ideally combined with delicate custard. The cake turns out very soft and just melts in your mouth.

I baked the cakes in the oven using 2 cooking rings with a diameter of 20–22 cm, covered with foil. It is convenient to use 2 identical baking dishes of suitable diameter for this purpose. If desired, the dough can be evenly distributed on a baking sheet lined with parchment and bake one rectangular cake, and then simply cut it in half.

Walnuts in the recipe can be replaced with peanuts, almonds or hazelnuts.

Ingredients for making a delicate nut cake:

Recipe for making a delicate nut cake

Step–by–step instruction:

1. To prepare the dough, mix chicken eggs and sugar in a deep bowl. Add a pinch of salt and vanilla.

2. At maximum mixer speed, beat the ingredients for 8–10 minutes until a fluffy and light mass is obtained. Pour refined vegetable oil and milk at room temperature into the resulting mixture.

3. Beat the ingredients at maximum mixer speed for 1–2 minutes, achieving a homogeneous mixture consistency. Mix wheat flour with baking powder. In 3 additions, add the flour mixture into the dough, each time mixing the ingredients until smooth at low mixer speed.

4. Grind the walnut kernels in a blender bowl into fine crumbs.

5. Add chopped nuts to the dough. Gently mix the ingredients with a silicone spatula using upward movements so that the dough does not fall.

6. Divide the dough evenly among 2 baking dishes with a diameter of 20–22 cm. Place the cakes in an oven preheated to 165 degrees and bake for 20–25 minutes until lightly golden brown. Cool the finished cakes on a wire rack to room temperature.

7. Meanwhile, prepare the cream. In a ladle or small saucepan, mix sugar, cornstarch, 2 chicken yolks and vanilla.

8. Constantly stirring the mixture, pour milk at room temperature into it in a thin stream. Place the ladle with cream on low heat. Stirring constantly, bring the cream to a boil, then remove it from the heat.

9. Immediately add butter and white chocolate to the hot cream. Stir the cream until the butter and chocolate are completely melted and the mass becomes homogeneous. Cover the cream with cling film and cool to room temperature.

10. Trim the cakes, cutting off the tops. Place one cake layer in a cooking ring. Spread half of the custard evenly on top.

11. Place the second cake layer on top of the cream. Distribute the remaining cream evenly on top. Grind the tops of the cakes in a blender bowl into coarse crumbs and distribute evenly over the cream.

12. Cover the cooking ring with the cake with cling film. Place the dessert in the refrigerator for at least 2 hours to allow the cake to infuse and soak.

13. Incredibly tender, airy nut cake, served with tea or coffee. If desired, the dessert can be decorated with walnut kernels.

Bon appetit!