Custard pancakes with kefir, recipes. Custard pancakes with kefir and boiling water Custard lace pancakes recipe with kefir

In the midst of Maslenitsa, it's time to try new recipes for the traditional Russian delicacy in practice. Pancakes made with kefir with boiling water differ from the classic ones in terms of preparation technology, but in terms of taste and nutritional characteristics they turn out beyond all praise.

How to cook pancakes with kefir and boiling water?

To make custard pancakes with kefir and boiling water, you do not need to have extensive culinary experience or any special skills. If you have at hand a list of suitable recipes and the basic basic recommendations outlined below that accompany each of them, even a beginner can cope with the task:

1. The eggs included are always beaten until smooth or into a thick foam along with sugar and salt.
2. Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
3. Kefir can be used at any fat content, and to make the products more fluffy, you can mix it with soda if desired.
4. Pancakes are baked with kefir and boiling water on a hot, oiled cast-iron frying pan or a special pancake maker.

Choux pastry for pancakes with kefir

Properly prepared with kefir and boiling water will be the key to success in preparing such a desirable and delicious dish that all tasters will be crazy about. By adhering to simple rules, which you can familiarize yourself with below, getting the perfect taste of the dish will not be difficult:

1. In the classic preparation of custard base, kefir, boiling water and flour are used in equal proportions.
2. The required volume of the main ingredients is measured in a glass and, as a rule, two eggs are added per serving.
3. When brewing the base with boiling water, according to the recipe, it is poured in small portions or in a thin stream, while vigorously stirring the mass.
4. In order to add fluffiness to the products or enrich their taste, leavening agents or flavorings (vanillin, vanilla sugar) can be added to the dough.

Thin pancakes made with kefir and boiling water

Custard pancakes with kefir, the recipe for which you will learn below, perfectly reveal the advantages of this method of preparing your favorite delicacy. Even with the use of a minimal set of ingredients, the dish is incredibly tasty, tender, soft and rosy. The simple execution of the technological process, which takes only 30-40 minutes, is also captivating.

Ingredients:

• eggs – 2 pcs.;
• sugar – 2 tbsp. spoons;
• salt – ½ teaspoon;
• fat for frying.

Preparation

1. To prepare delicious pancakes with kefir and boiling water, beat the eggs with a mixer with the addition of salt and sugar.
2. Continuing to beat, pour in boiling water, and then kefir.
3. Then stir in the flour and butter.
4. It is baked with kefir in the traditional way on an oiled pancake maker.

Openwork kefir pancakes with boiling water

Pancakes cooked with kefir and boiling water according to the following recipe are more porous and lacy. The effect is achieved by adding soda or baking powder to the dough. Due to the larger number of eggs, the dough becomes thinner, which also benefits the structure - the products turn out thinner and more delicate. In just 40 minutes you can feed four people a treat.

Ingredients:

• kefir, boiling water and flour - 1 glass each;
• eggs – 3 pcs.;
• vegetable oil – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• salt – ½ teaspoon;
• soda or baking powder - ½ or 1 teaspoon;
• fat for frying.

Preparation

1. Beat the eggs with sugar and salt, then mix with kefir and flour.
2. Throw soda or baking powder into boiling water, stir, pour into the dough and beat a little.
3. They bake it with kefir and boiling water in a hot frying pan, coating it with fat.

Custard thick pancakes with kefir

Pancakes made with kefir with boiling water, the recipe for which is given below, are obtained. Unlike previous variations, they cannot be filled with filling and wrapped in an envelope, but they are perfectly suitable for serving with sour cream, jam, honey, condensed milk and other additives. From the specified amount of products you can make a treat for 6 people.

Ingredients:

• kefir – 2 glasses;
• boiling water – 1 cup;
• flour – 2.5 cups;
• eggs – 2 pcs.;
• vegetable oil – 3 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• salt – ½ teaspoon;
• soda – ½ teaspoon;
• fat for frying.

Preparation

1. Kefir at room temperature is mixed with eggs beaten with sugar and salt.
2. Stir in the sifted flour.
3. Pour boiling water, adding soda and oil.
4. The products are baked in a hot frying pan, browning on both sides.

Custard pancakes with kefir without eggs

This recipe for custard pancakes with kefir and boiling water is made without eggs, but this will not make the products any less tasty and appetizing. Many people like this variation of the tasty dish more than usual, since in this version it turns out softer and more tender and does not have a characteristic egg taste. In half an hour you can make a treat for 4 people.

Ingredients:

• kefir – 400 ml;
• boiling water – 200 ml;
• flour – 250 g;
• vegetable oil – 3 tbsp. spoons;
• sugar – 1.5 tbsp. spoons;
• salt – ½ teaspoon;
• soda – ½ teaspoon;
• fat for frying.

Preparation

1. Dissolve sugar and salt in warm kefir and stir in flour.
2. Pour in boiling water with soda and oil.
3. Pancakes are baked in the traditional way.

Quick pancakes with kefir and boiling water

Even with a quick preparation of the dough, kefir pancakes brewed with boiling water will turn out tasty, airy and porous. In this case, all ingredients except water are placed in a bowl at once and mixed with a mixer or whisk. All that remains is to dilute the resulting substance to the desired thickness and you can start baking.

Maslenitsa brings the aroma of pancakes into the house. So I’m starting the oil week, I baked pancakes with kefir according to my favorite recipe with boiling water.

There is an opinion that pancakes are cooked only with milk, and only pancakes, gingerbreads and flatbreads are baked with kefir. Today I want to convince you. Pancakes made with kefir are the most delicious, delicate, soft and thin. They just melt in your mouth. Thanks to kefir, the dough will turn out airy and bubbly, which will give the pancakes additional airiness, and boiling water will add stickiness to the flour.

So, the recipe for custard pancakes with kefir:

• 250 ml. kefir (yogurt, fermented baked milk, low-fat sour cream)
• 2 eggs
• 2 table. spoons of sugar
• A pinch of salt
• ¼ tsp. spoons of soda
• 1 cup flour (volume 250 ml.)
• 1 cup boiling water (250 ml.)
• 3 table. spoons of vegetable oil

How to cook thin custard pancakes with kefir?

It is advisable that all products are not very cold; you must first remove the eggs and kefir from the refrigerator at least 30 minutes before preparing the dough. When products are at the same temperature, then they combine better.

The process of preparing pancake dough is so quick that it is better to prepare all the necessary ingredients and place them nearby so that they are at hand. Therefore, I immediately turn on the kettle so that the boiling water does not cool down while I prepare the dough.

First, beat the eggs with two tablespoons of granulated sugar,


then I add kefir combined with soda. I mix everything well with a whisk. An electric mixer or blender with a whisk attachment will speed up the blending process.

Now it’s the flour’s turn - I add the entire amount of flour, add some salt and stir so that there are no lumps left.

I pour in three tablespoons of odorless vegetable oil so as not to spoil the taste of the pancakes.

The resulting dough is similar in consistency to pancakes.

Now it's the boiling water's turn. Continuing to mix the dough, pour in a glass of boiling water and quickly combine.


Note the proportions of water, kefir and flour - this is an ideal combination, and you do not have to adjust the thickness of the dough. Since I learned this recipe, I now cook this way.

Then the whole process is as usual when preparing pancakes, pour a portion of the dough into a heated frying pan, distribute evenly over the bottom and fry over medium heat.


Before the first pancake, I grease the bottom of the frying pan with a thin layer of vegetable oil.

These are the ruddy thin pancakes you get. This portion of food yields approximately 20-25 pancakes, depending on the thickness and diameter, so I always prepare a double portion of dough at once, and bake in two pans at the same time to make it faster.

Prepare these custard pancakes with kefir at least once and you won’t notice how they will fly off the plates, and your family will be asking for more!

Pancakes are baked according to a variety of recipes - with milk, water, kefir, and whey. But most of all I love choux pastry for pancakes on kefir. From this dough they turn out incredibly tender, moderately moist, durable, thin, and also with holes - straight Vologda lace.

If everything is done correctly, baking pancakes from choux pastry is a real pleasure. I suggest trying 2 recipes for such pancakes, they are slightly different in composition, and judge for yourself which tastes better.

Recipe for custard pancakes with kefir

Kitchen appliances and utensils: whisk, frying pan.

Ingredients

Kefir needs to be cold so that the soda used when kneading the dough does not react with the acid ahead of time.

Cooking custard pancakes with kefir and boiling water

1. Lightly beat 2 eggs.
2. Pour in 400 g of cold kefir.
   
   
3. Pour 40 g of sugar into the mixture. Add 4 g of salt. Add 4 g of soda. Stir.
   
   
4. Gradually add 250 g of pre-sifted flour. Stir well with a whisk until smooth.
   
   
5. Gradually, in parts, pour 350 g of boiling water into the dough, without ceasing to stir. We do this quite quickly.
   
   
6. Add vegetable oil (30 grams) so that the pancakes can be fried in a dry frying pan. The dough should be slightly thicker than cream. To keep the pancakes thin, do not fill the dough with flour.
   
   
7. Heat the frying pan thoroughly - then the pancakes will be patterned, with holes. Pour the dough into the pan and fry.
   
   
8. Turn the pancake over and fry it too.
   
   

Video recipe for custard pancakes with kefir

Master class on preparing choux pastry for pancakes using kefir.

Recipe for custard pancakes with kefir and milk

Cooking time: 1 hour.
Number of servings: 20.
Kitchen appliances and utensils: whisk, frying pan.

Ingredients

Cooking custard pancakes with kefir and milk

1. Heat 0.5 liters of kefir to 40 degrees.
   
   
2. Add 8 g of soda. Add 4 g of salt. Add 20 g of sugar.
   
   
3. Beat in the egg and stir well. Add 0.5 g of vanillin.
   
   
4. Gradually, stirring, add flour - you will need about 300 g. The consistency of the dough at this stage should be like thick sour cream.
   
   
5. Bring 250 ml of milk to a boil. Pour milk into the dough in a thin stream, stirring constantly.
   
   
6. Add vegetable oil to the finished dough - 30 grams.
   
   
7. Heat the frying pan well and grease it a little with oil.
   
   
8. Pour the dough into the pan.
   
   
9. As soon as the edges of the pancake begin to darken, turn it over and fry.
   
   

Video recipe for custard pancakes with milk and kefir

Video recipe for openwork pancakes, the dough for which contains kefir and is brewed with milk.

• The good thing about these pancakes is that they can be eaten even without any additives, just washed down with tea - they are so delicious. But still, for complete happiness, it doesn’t hurt to serve them first, of course, with sour cream, but you can also have jam, condensed milk, honey... and a lot of other things can be served with pancakes.
• And it’s simply impossible to count how many fillings have been invented for pancakes - fruit, cottage cheese, meat, fish, you can wrap all kinds of salads in pancakes. If you use your imagination a little, you can create a culinary masterpiece from simple pancakes.
• In addition to the proposed recipe for choux pastry, you can use many other options, depending on the availability of products: you can make pancakes with fermented baked milk, with yogurt, with sour cream, with sour milk, with milk or just with water.
• You can use —recipe for pancakes with yeast and milk—. The original ones are incredibly tasty. Even if it suddenly turns out that there is practically nothing suitable at home, but you want pancakes, you can simply fry pancakes in water without eggs, and believe me, it will also be delicious.

I offer a recipe for custard pancakes with kefir and boiling water with cinnamon, I think that one day they will become your excellent breakfast!

A long time ago I spotted a way to add soda on one website, but I still couldn’t try it - soda is poured with boiling water and then added to the dough. To be honest, I didn't like it. I always really feel the presence of soda, so if you do too, I advise you to quench it separately or simply add it to dry kefir. Or maybe I just had kefir that was not sour... in general, if you bake according to this recipe, write down your results, okay? No one except me smelled the soda, however. And the pancakes turned out simply amazing - thin (it depends on what kind you like and how much flour you add, I always bake thin pancakes), rosy, with a slight cinnamon aroma. I took half portions of food.

So let's get started. Take the products from the list.

Combine kefir with salt, eggs, add cinnamon. I never put sugar in pancake dough - if you like it, add it. Stir the resulting mixture.

Pour boiling water over the baking soda and immediately pour into the kefir mixture.

Gradually add flour, stirring the dough, pour in the oil.

Brew the dough with boiling water and quickly stir with a whisk. Do you see how homogeneous, soft and elastic the dough turned out? It splashes with small, small bubbles.

Bake thin pancakes in a hot pancake pan, pouring the dough with a ladle and distributing it, turning the pancake pan evenly. If you bake in a regular frying pan, it is convenient to grease it with a piece of fresh lard placed on a fork. Well, or, as usual, add a drop of sunflower or butter.

Turn the pancakes over. This is how they turn out holey and rosy.

You can immediately grease them with a piece of butter or brush them with melted butter.

Serve custard pancakes with kefir and boiling water with cinnamon for breakfast or a snack with tea or coffee. Bon appetit!

How to cook openwork custard pancakes with kefir recipe - a complete description of the preparation so that the dish turns out very tasty and original.

In the midst of Maslenitsa, it's time to try new recipes for the traditional Russian delicacy in practice. Pancakes made with kefir with boiling water differ from the classic ones in terms of preparation technology, but in terms of taste and nutritional characteristics they turn out beyond all praise.

How to cook pancakes with kefir and boiling water?

To make custard pancakes with kefir and boiling water, you do not need to have extensive culinary experience or any special skills. If you have at hand a list of suitable recipes and the basic basic recommendations outlined below that accompany each of them, even a beginner can cope with the task:

1. The eggs included are always beaten until smooth or into a thick foam along with sugar and salt.
2. Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
3. Kefir can be used at any fat content, and to make the products more fluffy, you can mix it with soda if desired.
4. Pancakes are baked with kefir and boiling water on a hot, oiled cast-iron frying pan or a special pancake maker.

Choux pastry for pancakes with kefir

Properly prepared choux pastry for pancakes with kefir and boiling water will be the key to success in preparing such a desirable and delicious dish that all tasters will be crazy about. By adhering to simple rules, which you can familiarize yourself with below, getting the perfect taste of the dish will not be difficult:

1. In the classic preparation of custard base, kefir, boiling water and flour are used in equal proportions.
2. The required volume of the main ingredients is measured in a glass and, as a rule, two eggs are added per serving.
3. When brewing the base with boiling water, according to the recipe, it is poured in small portions or in a thin stream, while vigorously stirring the mass.
4. In order to add fluffiness to the products or enrich their taste, leavening agents or flavorings (vanillin, vanilla sugar) can be added to the dough.

Thin pancakes made with kefir and boiling water

Custard pancakes with kefir, the recipe for which you will learn below, perfectly reveal the advantages of this method of preparing your favorite delicacy. Even with the use of a minimal set of ingredients, the dish is incredibly tasty, tender, soft and rosy. The simple execution of the technological process, which takes only 30-40 minutes, is also captivating.

• eggs – 2 pcs.;
• sugar – 2 tbsp. spoons;
• salt – ½ teaspoon;
• fat for frying.

1. To prepare delicious pancakes with kefir and boiling water, beat the eggs with a mixer with the addition of salt and sugar.
2. Continuing to beat, pour in boiling water, and then kefir.
3. Then stir in the flour and butter.
4. Thin custard pancakes are baked with kefir in the traditional way on an oiled pancake maker.

Openwork kefir pancakes with boiling water

Pancakes cooked with kefir and boiling water according to the following recipe are more porous and lacy. The effect is achieved by adding soda or baking powder to the dough. Due to the larger number of eggs, the dough becomes thinner, which also benefits the structure - the products turn out thinner and more delicate. In just 40 minutes you can feed four people a treat.

• kefir, boiling water and flour - 1 glass each;
• eggs – 3 pcs.;
• vegetable oil – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• salt – ½ teaspoon;
• soda or baking powder - ½ or 1 teaspoon;
• fat for frying.

1. Beat the eggs with sugar and salt, then mix with kefir and flour.
2. Throw soda or baking powder into boiling water, stir, pour into the dough and beat a little.
3. Lacy pancakes are baked with kefir and boiling water in a hot frying pan, coated with fat.

Custard thick pancakes with kefir

Pancakes made with kefir with boiling water, the recipe for which is given below, turn out thick and fluffy. Unlike previous variations, they cannot be filled with filling and wrapped in an envelope, but they are perfect for serving with sour cream, jam, honey, condensed milk and other additives. From the specified amount of products you can make a treat for 6 people.

• kefir – 2 glasses;
• boiling water – 1 cup;
• flour – 2.5 cups;
• eggs – 2 pcs.;
• vegetable oil – 3 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• salt – ½ teaspoon;
• soda – ½ teaspoon;
• fat for frying.

1. Kefir at room temperature is mixed with eggs beaten with sugar and salt.
2. Stir in the sifted flour.
3. Pour boiling water, adding soda and oil.
4. The products are baked in a hot frying pan, browning on both sides.

Custard pancakes with kefir without eggs

This recipe for custard pancakes with kefir and boiling water is made without eggs, but this will not make the products any less tasty and appetizing. Many people like this variation of the tasty dish more than usual, since in this version it turns out softer and more tender and does not have a characteristic egg taste. In half an hour you can make a treat for 4 people.

• kefir – 400 ml;
• boiling water – 200 ml;
• flour – 250 g;
• vegetable oil – 3 tbsp. spoons;
• sugar – 1.5 tbsp. spoons;
• salt – ½ teaspoon;
• soda – ½ teaspoon;
• fat for frying.

1. Dissolve sugar and salt in warm kefir and stir in flour.
2. Pour in boiling water with soda and oil.
3. Pancakes are baked in the traditional way.

Quick pancakes with kefir and boiling water

Even with a quick preparation of the dough, kefir pancakes brewed with boiling water will turn out tasty, airy and porous. In this case, all ingredients except water are placed in a bowl at once and mixed with a mixer or whisk. All that remains is to dilute the resulting substance to the desired thickness and you can start baking.

• kefir and flour - 1 glass each;
• eggs – 2 pcs.;
• sunflower oil – 3 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• baking powder - 1 teaspoon;
• salt – ½ teaspoon;
• boiling water – 1 cup.

1. All ingredients are loaded into a deep container, mixed and brewed with boiling water.
2. Beat everything a little with a mixer and fry in an oiled frying pan.
3. Pancakes are baked in the traditional way, browning on both sides.

Custard pancakes with kefir (openwork)

Maslenitsa week has come to an end, and I just got around to posting new pancake recipes. Well, never mind, we don’t only cook pancakes on holidays, especially since this recipe for custard pancakes with kefir will not leave anyone indifferent, it’s incredibly delicious.

I tried this recipe http://www.gotovim.ru/recepts/sbs/blinkefir.shtml, it collected a lot of positive reviews, but I still found that it could be changed and the recipe became just perfect.

1. Logically, if the pancakes are custard, then the flour should be poured into a more or less hot dough. In the recipe from the link above, the flour was poured in at the very end, that is, after the kefir, which of course diluted the boiling water and the dough became slightly warm - I changed this step.

2. Sprinkling flour into the pancake dough at the very last moment is not a very good solution, since it is difficult to break up the lumps later, so I also changed this point.

The pancakes turn out simply fantastic - soft, tender, delicate, evenly browned! Of course, I most often bake pancakes in water. but when I need to add a glass of kefir, now I will cook according to this recipe.

Ingredients for making openwork pancakes with kefir and water from choux pastry

To prepare custard pancakes with kefir I needed:

flour – 1 cup
kefir – 1 glass
water (boiling water) – 1 glass
egg – 2 pcs.
soda – 1/3 tsp;
salt – 1/2 tsp.
sugar – 2 tbsp.
vegetable oil – 3 tbsp.

This recipe is very convenient in terms of the amount of ingredients - you need one glass of boiling water, kefir and flour - it’s easy to remember.

Recipe for custard pancakes with kefir and boiling water in a hole, step by step photos

Beat eggs with salt and sugar until foamy. I beat for about five minutes.

Continuing to beat the eggs with a mixer, she poured a glass of boiling water into them. I took a picture of how it turned out, since I definitely wouldn’t have been able to pour boiling water, beat eggs and take pictures :)

I immediately poured out all the flour and continued to beat the dough with a mixer.

I poured the soda into the kefir and now I pour the kefir into the finished choux pastry, it’s usually cool or cold, so there’s definitely no point in pouring it out before.

At the very end, I poured vegetable oil into the dough, mixed it and left for 20 minutes. During this time, the gluten of the flour will swell and the pancakes will not tear during the frying process.

The dough turns out very airy, even in the photo you can see bubbles.

I didn’t plan to take pictures of the pancakes in the frying pan, but they turned out so delicate that I couldn’t resist. That's how many holes you get from choux pastry.

Be sure to try it! We all really liked the pancakes, the guests praised them, and my husband ordered more of these custard pancakes with kefir, but I want to cheat a little and prepare exactly the same custard pancakes, but with water, let’s see what happens. Don't miss my experiment in the next recipe.

And here it is - custard pancakes on water - the result was great!

I only make this recipe, my family squeals with pleasure :)

Guys! I won’t shout – wow – I won’t! Completely according to the recipe, only 1 glass - bullshit! Everything stuck. haven't added any flour yet. 1 cup of flour with low-fat kefir is not enough. That's when I started adjusting the recipe - then it started to work out. Yes, we ate - but not a peep! After the corrections, no holes appeared anymore! Just regular pancakes. I’ve made custards with milk before – they turn out great! Recipe - for 3.

I always bake pancakes according to this recipe, nothing breaks if you act carefully. Lots of holes, delicious. It usually sticks if (homemade) kefir is too fatty.

The pancakes turned out awesome! The family asked for it two evenings in a row. Not a single pancake is easy to stack. They ate everything on the fly! Thanks for the recipe for the homemade piggy bank.

Do you need to grease your pan and pancakes with oil?

The recipe is great! Quick and very tasty, I must admit these are my first pancakes and they are not lumpy at all! The proportions were disappointing; there were only seven pancakes. so feel free to increase by at least three if your family is large. And thank you, everything is very tasty!

Thank you very much for the recipe. The pancakes are amazing. I've been baking for days now. The perfect pancakes for the perfect pan.

Custard pancakes with kefir, recipes

Probably, in any family, at least occasionally, large pancakes are baked to fill the entire frying pan. They seem especially tasty on Maslenitsa. For this holiday, housewives strive to enrich their cookbook as much as possible with recipes for this dish, including exotic options, in order to please their households with something new every day. For example, custard pancakes with kefir can be made in different ways, changing one or more components. This enriches the taste of the finished dish and allows you to choose the right filling for each occasion.

In addition to the variety of pancakes themselves, the good news is that the whole family can bake them, turning an ordinary task into entertainment for children and adults. A sea of ​​positive emotions and joy from doing something together will be remembered for a long time!

It's easier to start with a basic recipe and gradually improve your skills.

Custard pancakes on kefir with boiling water

Even novice cooks can prepare this version of the delicacy. Regular pancakes, which are mixed with sour milk, whey or kefir, often stick to the pan.

A recipe for making dough with boiling water solves this problem. Each pancake turns over easily, does not stick and comes out homogeneous, without lumps.

In addition, it comes with holes, which adds to its fun appearance.

• a glass of premium flour;
• 200 ml kefir or sour milk;
• a glass of boiling water;
• 2 tsp. granulated sugar;
• 4 tsp. vegetable oil;
• 0.5 tsp. table salt;
• ¼ tbsp. l. baking soda;
• 2 eggs.

Vegetable oil soda salt
kefir boiling water clean container
eggs flour granulated sugar

Custard pancakes with kefir and boiling water - video recipe

Video recipe for custard pancakes with kefir and boiling waterKefir custard pancakes can be served with any filling. If the dish is to serve as a snack, then it is better to reduce the amount of sugar in it. For a pancake dessert, you should choose a non-liquid filling so that it does not leak out through the holes.

Custard pancakes based on kefir with milk

The recipe is very similar to the previous one, but differs in the richer taste of pancakes and their increased calorie content. This is achieved through fatty dairy products; others are not suitable here.

Such pancakes with milk and kefir are not very sweet, which makes it possible to combine them with salted caviar and fruit confiture.

Custard pancakes on kefir with cottage cheese

These pancakes can easily be considered festive, since the method of preparing them is strikingly different from ordinary recipes. They look great on the table as an independent second course when served wrapped with filling and as an addition to morning or evening tea. Custard pancakes made with kefir and cottage cheese are denser than usual, but much more tender and softer. Treat lovers will appreciate this unusual dish.

Those watching their figure need to be careful. These delicious pancakes with holes can take a toll on her, as they contain a lot of butter and quite fatty dairy products.

Custard pancakes on kefir with semolina

This recipe is multi-component, which gives custard pancakes made with kefir and semolina a special taste. The dish is quite high in calories. This should be taken into account by those who are on a diet or do not eat after 6 pm. But the pancakes are definitely worth a try.

A special feature of pancakes with semolina is the delicate texture of the dough. Because of this, it is important to ensure that they are cooked through without burning. Otherwise, they are easy to tear when turning over.

Since the pancakes turn out to be thick, it is better to grease them with your favorite filling and roll them into a tube.

Custard pancakes with kefir and yeast

Pancakes with added yeast are loved in every family. They turn out thin, with holes. Their peculiar sourness is especially pleasant, thanks to which the baked goods are combined with any filling. True, you need to be careful not to eat too much, since it is very difficult to stop.

The filling for such baked goods is suitable for both meat and fruit.

You can come up with many recipes for custard pancakes with kefir, replacing part of the flour with ground oatmeal or buckwheat, varying the amount of eggs and sugar depending on the situation. It’s so easy to choose the best dish for a specific type of filling. There is an opportunity to please even those who are on a diet. To do this, just remove eggs from the recipe and replace fatty dairy products with lower calorie ones.

The main thing is Pancakes with cottage cheese: step-by-step recipes, filling options, photos; don’t be afraid to experiment. And regular practice will lead to success even for a person far from the kitchen.

Thin custard pancakes with kefir

Today I will cook thin custard pancakes with kefir - this is one of my favorite recipes. These pancakes have a completely different consistency than pancakes made with milk. Carbon dioxide, which is released when kefir interacts with soda, loosens the dough, and it becomes porous and airy. And boiling water increases the stickiness of flour and makes the dough more plastic and pliable. As a result, the pancakes turn out very tasty, soft, tender, easily removed from the pan and do not tear at all. Try to cook them, your family will definitely love these kefir pancakes, prepared with the addition of boiling water.

Ingredients for the recipe “Thin custard pancakes with kefir”:

• Kefir (2.5%) – 500 ml
• Water – 250 ml
• Wheat flour – 320 g
• Chicken eggs – 2 pcs.
• Sugar – 3 tbsp.
• Salt – 1 tsp.
• Soda – 1/2 tsp.
• Vegetable oil – 4-5 tbsp.

How to cook thin custard pancakes with kefir

First, beat the eggs with sugar and salt until smooth using a whisk. You can use a mixer - this will speed up the whipping process. If the pancakes have a salty filling, add a little less sugar.

Pour in kefir (I took 2.5% fat kefir) and mix. You can add vanillin or vanilla sugar (for pancakes with sweet filling).

Pour in flour, which must be sifted - this will loosen it and get rid of debris.

Mix the dough thoroughly with a whisk until it becomes homogeneous, without lumps. The consistency of the dough is thick, like pancakes, and even a little thicker.

Dissolve the baking soda in a glass of boiling water and pour it into the dough in a thin stream, stirring quickly. Boiling water increases the stickiness of flour and the dough becomes more flexible. The pancakes turn over well, do not tear, and can be baked very thin. At first the dough will be liquid, but after it sits and brews, it will become the right consistency for baking pancakes. If your dough still turns out too liquid, add a little flour. To do this, separate a little dough (about 1/4 part) into another bowl and put 1-2 tablespoons of flour. Mix well so that there are no lumps and then combine both parts of the dough. And vice versa, if the dough is thick and the pancakes turn out thick, dilute it a little with kefir or water and stir.

Pour refined, odorless vegetable oil into the dough so as not to spoil the delicate taste of the pancakes. And let the dough stand for 20 minutes so that the gluten swells.

Let's start baking pancakes. So that “the first pancake doesn’t turn out lumpy,” it is very important to heat the frying pan well and grease the bottom with a thin layer of vegetable oil using a silicone brush. Pour a portion of the dough, and rotating the pan, quickly and evenly distribute it over the entire surface. Fry over medium heat.

Once the bottom side of the pancake is browned, use a spatula to turn the pancake over and fry the other side. You can bake them in two pans at the same time – it will be faster. After the first pancake has been fried, taste it and, if necessary, add sugar or salt to taste. Place the finished pancakes in a stack on a plate. This amount of product makes about 15 pancakes (I have a frying pan with a diameter of 20 cm).

These are the delicate, ruddy pancakes we got. They don’t even need to be greased with butter, they are very tasty, tender, soft and without additives. Pancakes can be served with sour cream, honey, jam or filled with any filling, salty or sweet, that you like.

Bon appetit everyone!

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Custard pancakes with kefir

The fourth day of Maslenitsa celebration, Thursday - Razgulay.
Ice slides, laughter, fun time.
Maslenitsa has taken us into a whirlwind.
Walk around - the people have fun,
The whole district dances in a round dance.

This is how to live - playing, this is how to live - laughing
Pancake week is teaching us now!
Forget your troubles - pancakes are not for them,
Remember - people were born for happiness!

It’s the fourth day of Maslenitsa, the golden mean. And you haven't eaten pancakes yet.
Two options - wait until the weekend or bake today, in the evening, after work. I advise you to choose the second one. Why deprive yourself of your loved one, and even more so of your household! The recipe for custard pancakes with kefir is simply the perfect recipe! The pancakes are openwork and full of holes. Tender and rosy. And most importantly, unproblematic pancake dough, baked in any frying pan. Make up your mind, because no one is forcing you to make 5 liters of dough, make it today for half a liter.
To be honest, this is my favorite recipe! Always successful, very convenient. Convenient in that you don’t need to weigh anything. You can measure kefir, flour, water using any vessel. The main thing is that one volume is used. For example, not with a 250 ml glass, but with a 320 ml mug. Or, an ordinary half-liter glass jar. The amount (of container) always remains - this is 2 flour, 2 kefir, 1 boiling water.
Also, it’s important! No lumps! And all because the dough is initially thick, and only then diluted to the desired consistency with boiling water and soda. And it is thanks to soda that the pancakes turn out delicate. This means that they are not only tasty, but also beautiful. A quick recipe, that is, just for me and for you.
And let today be for the soul.

1 drop of your desire

2 eggs
2 cups kefir at room temperature
2 cups of flour
1 glass of COOL BOILING WATER
1 tsp soda
Salt and sugar to taste
70 g refined oil
Butter for coating pancakes

Pour kefir (2 cups) at room temperature into a cup.
Lightly stir the eggs with a fork. Combine with kefir. Salt, sugar. Mix thoroughly. Let's taste it, kefir dough loves sugar (not to the point of fanaticism).

Sift flour (2 cups) twice. Combine the liquid part of the dough with flour. Stir until smooth. As a result, you should have dough like pancakes.
Boil water in a kettle, do not turn it off, let the water continue to boil. Pour 1 full teaspoon of baking soda into a dry glass. Very quickly pour boiling water over it and immediately begin adding it to the dough. Preferably in 1-2 doses. And quickly - quickly mix. The dough is ready, and there are no lumps!

All that remains is to add odorless vegetable oil and mix again until smooth. And we immediately begin baking pancakes until the effect of the soda wears off.

The frying pan in which I bake pancakes, without fail, is heated to a bluish haze. Then I grease it with a thin layer of oil (the oil jumps out of the pan from the heat) and wait until the pan cools down slightly. To do this, I reduce the heat to just below medium. Believe me, starting to bake in a lukewarm frying pan is a 100% fiasco. Or are you used to thinking that the first pancake is always lumpy. It is lumpy because the pan has not yet had time to heat up properly or there is not enough flour in the dough. We heat the pan not for heat, but for uniform heating. There is no other option.
And further.
If you are a beginner, then for the first time, take a smaller frying pan. It will be more convenient for you. And when you get the hang of it, you can easily handle larger volumes.
And, as one wise proverb says. A stingy person spends twice. Spend once in your life on a good, high-quality pancake frying pan and you will never regret the money spent.
Well, shall we bake?
Grease the frying pan with oil. A very thin layer.
This is best done with a brush.
Use a ladle to scoop out the dough and pour it into the center of the pan. Slowly, distribute the dough in a circle, for convenience, slightly tilting the pan.
Thanks to kefir, soda does not need to be quenched with vinegar.
And thanks to soda, the pancakes turn out delicate. The pancakes are simply dotted with small holes. It was as if they were baked from yeast dough.

But, there is one minus. These pancakes only have holes on one side. And this effect is short-lived. While the soda is working. As soon as the soda evaporates, the holes will no longer appear. So, I advise you not to make the dough in large volumes. If you need more delicate pancakes, don’t be too lazy to mix the dough again. Fortunately, this is not difficult or troublesome to do. For some reason, no one writes about this on the Internet, thereby misleading people. Everyone is just obsessed with holey pancakes. If you want real HOLEY PANCAKES, then I have an excellent old recipe for lace pancakes made from yeast dough. These are the progenitors of all pancakes. These pancakes have more holes than dough))).
You should not overdry or overcook the custard pancakes. Brown on both sides and remove.
Grease each newly baked pancake with melted butter.
But, again, not for everybody. For myself and my little daughter, I don’t flavor pancakes (no matter what dough they’re made from) with anything. It’s delicious for us too. I’d rather add more condensed milk or honey to the finished pancake.
Don't forget to grease the pan with vegetable oil.
That seems to be all.

P.S – even as a child, I noticed that my grandmother, after baking pancakes, never washed the frying pan. Let it cool, wipe it with a dry soft cloth and put it on the stove. Only now I understand why? Pancake and cast iron frying pans cannot be washed. Or rather, it is cleaned as necessary, but only from the outside, and wiped from the inside. Thus, an invisible, thin layer of fat is preserved. Thanks to him, the pancakes do not become lumpy, neither the first nor the last. Periodically, sprinkle such a frying pan with coarse salt and heat it over high heat for a certain time. Live and learn.
Now I understand why our new frying pans fail so quickly. After all, the main thing for us is aesthetic appearance, so we’ll use three of them, whatever and whatever. Fill a hot frying pan with cold water, for example. Which is the same, according to the instructions it’s not allowed. Now, I look at my frying pans differently, which is what I wish for you.

I'm here today with reports.) Very tasty pancakes! Now this is the only way I will cook. In general, I had two recipes for custard pancakes with kefir to choose from. I chose yours - it seemed simpler to me.) In the other, the egg-kefir mass had to be heated to 60 grams. many overheated and complained that the dough was too thick. By the way, it’s good that you wrote what consistency the dough should be. For this consistency, I needed much more flour (about 2.5 cups) - our kefir here is too liquid.) Well, thanks to your advice on heating the frying pan to a bluish haze, for the first time in my life the first pancake came out with a bang.) Thank you!

Natalya Balduk11