Choux pastry for pancakes with kefir. Kefir pancakes with boiling water - the best recipes for delicious choux pastry. Ingredients for the recipe “Thin custard pancakes with kefir”

Custard pancakes with kefir are a simple and budget-friendly dish that can be endlessly improved. These pancakes are delicious to eat simply with sour cream and butter, but you can also wrap them with various fillings. They are prepared quickly and easily.

Such pancakes turn out to be very thin with numerous holes. As a result, there will be about 12-14 pancakes on the plate. To prepare them you need to take: 420 g flour, 4 eggs, 450 ml each. low-fat kefir and boiling water, 80 g sugar, 1.5 tsp. fine salt and soda, oil.

1. Using a mixer, beat the eggs into a fluffy foam. This will take about 2 minutes.
2. Next is the most important point - pour boiling water into the beaten eggs in a thin stream. In this case, you need to continue to work with the mixer.
3. Kefir is poured into the resulting mass.
4. All that remains is to add flour, granulated sugar, salt sifted with soda and mix all the ingredients thoroughly.
5. The dough is beaten again with a mixer until there are no lumps left in it.
6. Pancakes are baked on both sides in any chosen oil.

No need to worry about the eggs curdling from the boiling water. If you pour water in a very thin stream, this will definitely not happen.

Recipe with added cottage cheese

Pancakes containing cottage cheese are very tasty and soft. From the specified amount of products you can prepare 10 pieces: 250 ml. fat kefir, 170 g. soft cottage cheese, a couple of eggs, 220 g flour, 170 ml. boiling water, 70 g sugar, a pinch of salt and soda, butter.

1. Place the cottage cheese in a bowl, add soda, sugar and salt. Vinegar is not required for extinguishing.
2. All ingredients are poured with kefir and mixed thoroughly.
3. Using a whisk, beat 2 eggs into the dough, and then gradually (in small portions) add flour. The mixture should have the consistency of homemade sour cream.
4. Next, boiling water is poured into the dough in a thin stream. In this case, all ingredients must be stirred without stopping. If the mass seems too thick to the housewife, you can increase the amount of water.
5. It is better to add sunflower oil directly to the dough (about 50-80 ml), after which all ingredients are mixed using a mixer or whisk.
6. Pancakes are fried in a hot frying pan, which is greased with lard only before the first serving.

The dish turns out quite lush. Therefore, such pancakes are not suitable for wrapping the filling. It is better to serve them with sour cream or jam.

Chocolate custard pancakes with kefir

These pancakes are a complete delicious dessert. If desired, you can also supplement it with thick chocolate icing. To prepare the treat you need to take: 450 ml. kefir, 80 g sugar, 2 eggs, 280 g flour, 40 g cocoa, 220 ml. low-fat milk, 2 eggs, a pinch of salt, 60 ml. vegetable oil, 1 tsp soda.

1. Kefir, eggs, soda, sugar and salt are thoroughly mixed and beaten with a whisk.
2. Cocoa and flour are gradually introduced into the dough. It should turn out thick.
3. The milk is brought to a boil and carefully poured into the dough. In this case, the mass must be constantly stirred.
4. The dough should rest for at least 30 minutes, after which you can add vegetable oil to it and bake pancakes.

Serve the dish with a melted bar or prepared chocolate spread.

We bake openwork pancakes on kefir with boiling water

To make the pancakes thin and delicate, you just need to add boiling water to the dough.

But you need to pour it in correctly - slowly and in a very thin stream. Otherwise, the eggs will curdle and the food will be spoiled. For such pancakes you need to take: 230 ml. low-fat kefir, 2 eggs, 220 g flour, 230 ml. boiling water, a pinch of baking soda and salt, 70 g sugar, butter.

1. Chicken eggs are beaten well with sugar. It is best to use a mixer on medium speed for this.
2. Kefir is mixed with soda and poured into the sweet egg mass.
3. The ingredients are whipped again until a thick foam cap appears on the surface.
4. All that remains is to add the flour into the dough in minimal portions. It is advisable to first sift it with soda.
5. You can constantly lubricate the pan with vegetable oil when baking pancakes, or better yet, pour it directly into the dough. 2 tbsp will be enough. l. In this case, the frying pan is oiled only once - before the first pancake.
6. The mixer is lowered into the resulting mass and turned on at maximum speed. While the ingredients are being whipped, pour boiling water into them in a thin stream. The mixer cannot be turned off.
7. Next, you can bake pancakes in the standard way.

To prevent the treat from becoming covered with a dry crust, custard pancakes made with kefir and boiling water are still hot and greased on both sides butter.

On kefir without eggs

Even if the housewife forgot to buy eggs, she will still be able to please her family with delicious kefir pancakes.

For them you will need to use: 130 g of sifted wheat flour, 230 ml. kefir, 0.5 tsp. soda, 30 g sugar, a pinch of salt, 120 ml. water, oil.

To prepare delicious, hearty thick pancakes with kefir, you need to add dry fast-acting yeast to the dough. It will be enough to use 20 g of such a product. In addition to yeast, you need to use: 230 ml. kefir, 2 eggs, 280 g. sifted wheat flour, 150 ml. boiling water, 40 g sugar, a pinch of salt.

1. In order for the yeast to start acting faster, kefir needs to be slightly heated. Sugar and flour are also added to dairy products.
2. While the dough is rising, the container is covered with cling film. After 20 minutes, the mass should double in size.
3. Eggs are driven into the resulting dough, after which all ingredients are kneaded until smooth.
4. All that remains is to pour boiling water into the dough, and you can bake pancakes.

It is most convenient to grease the pan with butter at the first stage, and then replace it with half an onion, pricked with a knife or fork.

Today we will bake thin and delicate custard pancakes with holes using kefir and boiling water. For some reason, I am sure that the ability to bake lace cakes is inherent in women at the genetic level. The main thing is to learn some secrets from your mother in order to delight your loved ones with the variety of pancake collection. Custard pancakes are a universal dish. They delight the eye and the rest of the body with their ruddy color and wonderful taste, and the hostess with their simplicity and speed of execution.

The main feature of the recipe is that the dough is brewed with boiling water. Thanks to this manipulation, numerous holes are formed during baking.

Pancakes made with boiling water are good because the dough comes out more homogeneous and sticky. Baking pancakes is a real pleasure; they turn over easily and never turn out lumpy. That’s why they are guaranteed to be thin and lacy.

How to bake custard pancakes with kefir

Pancake dough can be made different ways, adding milk, boiling water, that is, water, rolled oats and semolina. There is yeast dough, made with eggs and without eggs. Cooking options make it possible to alternate pancake fillings and serving methods.

What to serve custard pancakes with

Sweet serving - with jam, condensed milk, honey and just sugar. Many people prefer to eat pancakes plainly - with sour cream. You can wrap pieces of ham, salmon, or any other food into thin lace flatbreads. ready salad, turning it into an original snack.

Since we are talking about additions to pancakes, I take this moment and invite you to get acquainted with it by following the link. Sometimes I add a pinch of turmeric to the dough, then the baked goods become an amazingly bright color. I like to add vanilla.

If the pancakes stick

1. This happens when the pan is not warm enough, is not oiled, the dough is too liquid, or the pancake is not yet baked on one side.
2. If the pancakes stick, which is extremely rare for those made with kefir, add potato starch to the dough.

What kind of kefir goes on pancakes?

Don’t take a drink from a long time ago, buy a fresh one, then the products will meet your expectations.

By the way, kefir is an excellent substitute for fermented baked milk, and the flatbreads turn out no less appetizing.

Custard pancakes with kefir and boiling water

Everyone loves pancakes with holes, but not everyone can make them. It is cooking with kefir, brewing the dough with boiling water, that makes it possible to obtain a deliciously holey structure of the flatbread. In addition, using the cooking technology, the pancakes are guaranteed to turn over perfectly.

Required:

• Flour - a glass.
• Cool boiling water - a glass.
• Kefir - a glass.
• Eggs – 2 pcs.
• Sunflower oil – 4 teaspoons.
• Salt – ½ small spoon.
• Baking soda – ¼ tablespoon.
• Sugar – 2 teaspoons.

Step-by-step preparation of custard pancakes in boiling water:

1. I advise you to sift the flour, enriching the product with oxygen - the pancakes turn out fluffier.
2. Beat the eggs separately.
3. Combine salt with soda and sugar in a bowl, beat in eggs and pour in kefir and butter. Stir until smooth.
4. Add the suet in small portions, stirring each portion thoroughly. Take your time, this is an important point, otherwise many lumps will form and it will be more difficult to achieve the required homogeneous state.
5. Boil water and pour in, stirring vigorously, in a thin stream. The consistency of the test mass will be liquid - this is normal. Set the bowl aside, covered, for a quarter of an hour - let it ripen.
6. Heat the frying pan thoroughly - this is the key to success, the first pancakes will not turn out “lumpy”, they will easily come off and turn over.
7. Grease with oil (a piece of lard) and get to work.
8. Pour a little batter while turning the pan to the sides, allowing the batter to spread completely over the surface.
9. The tortillas have holes and the edges are moving away from the bottom - it’s time to turn them over.

Recipe for custard pancakes without eggs on kefir

Delicious flatbreads made with choux pastry without adding eggs come out elastic and full of holes.

Take:

• Kefir – 400 ml.
• Soda - half a teaspoon.
• Flour – 250 gr.
• Salt - half a teaspoon.
• Boiling water – 200 ml.
• Sugar – 1.5 tablespoons.
• Oil – 2 large spoons.

How to bake with kefir and boiling water:

1. Add sugar, soda and salt to kefir. Stir and add flour. Mix well, breaking up any lumps.
2. While stirring the dough, pour in boiling water. All that remains is to pour in the oil and stir again. After making sure that there are no lumps left, set the pan to warm up.
3. Pour a little batter, then the pancakes will turn out thin. Rotate the pan, spreading the batter across the bottom. Turn over, fry and stack on a plate. Grease each one with butter. If you are going to make it with filling, the last step is not necessary.

Custard pancakes with milk and kefir with holes

Extremely tasty pancakes brewed with boiling water, which is facilitated by the addition of milk, which replaces boiling water. True, there are more calories, but you have to put up with it. But there will certainly be openwork and many holes. You can make delicious pancakes with milk without kefir. How? Follow the link and.

Ingredients:

• Kefir – 500 ml.
• Milk - a glass.
• Eggs - a couple of pieces.
• Flour – 1-2 cups (as much as the dough will take).
• Sunflower oil – 4 small spoons.
• Sugar – 2 small spoons.
• Salt - half a tablespoon.

How to make delicious custard pancakes:

1. Heat the kefir over low heat without letting it boil. Stir, wait until the drink is warm enough to tolerate your finger (approximately 50 o C), and remove.
2. Add salt, baking soda, salt, beat in the eggs and stir quickly, not allowing the whites to curdle. Add 2/3 of the flour little by little and knead the mixture. The dough will rise and become fluffy and bubbly.
3. Boil milk, pour in, stirring vigorously, add flour, if you decide that the mass is a bit runny.
4. Add oil and stir thoroughly again. Bake pancakes and treat your family.

Openwork custard pancakes with kefir “Vologda lace”

There is a very small difference in the proportion of components, and the taste is completely different. The delightful delicacy and many holes create an appetite, take note, the recipe for custard pancakes is worth adding to your personal notebook.

Take:

• Kefir drink - glass.
• Egg.
• Flour – 150 gr.
• Soda - a third of a teaspoon.
• Oil - a large spoon.
• Cool boiling water - half a glass.
• Sugar - a tablespoon.
• Salt - a third of a small spoon.

How to bake pancakes:

1. Combine the dry ingredients (except soda), mix, beat in the egg.
2. Stir again and add flour.
3. Boil water, add baking soda, stir quickly and pour into the future dough.
4. Knead the mixture and let stand for five minutes. All that remains is to add oil to the dough and start baking.

To your pancake story:

Thin pancakes made with kefir and oatmeal

The recipe is designed for preparing pancakes without eggs. Excellent for fasting and dieting. But add it as you wish, eggs won’t spoil the pancakes.

You will need:

• Flour - a glass.
• Oatmeal - ½ cup.
• Baking powder - a small spoon.
• Olive or sunflower oil – 4 large spoons.
• Sugar - a couple of teaspoons.
• Kefir - half a glass.
• Salt – 0.5 teaspoon.
• Bread sourdough – 4-5 tbsp. spoons

Step-by-step preparation of pancakes:

• Combine the starter, sugar with salt, butter in a bowl, pour in the kefir and stir.
• Then add flour, stir and add ground rolled oats. Pour in boiling water, bringing the consistency to the required thickness. Stir and set aside for now to infuse.
• After an hour, stir the mixture and start baking the cakes with holes.

Thick pancakes with choux pastry - recipe with kefir and semolina

Adding semolina makes the pancakes more tender, try it and you will appreciate the impeccable taste. Due to the texture, the tortillas do not flip very well as they are thicker than usual. Wait until they are completely cooked and then carefully turn them over.

Ingredients:

• Semolina – ½ cup.
• Eggs - three pcs.
• Flour – 1.5 cups.
• Boiling water – 400 ml.
• Kefir – 1.5 cups.
• Salt - a quarter of a large spoon.
• Dry yeast – ½ teaspoon.
• Milk - a glass.
• Sugar – 1.5 large spoons.
• Soda - a quarter tablespoon.
• Oil – 8 small spoons.

Preparation:

1. Add yeast, a little sugar and flour to warm milk. After stirring, set aside for 1/4 hour in a warmer place.
2. Sift the flour, saturating it with oxygen.
3. In a bowl, mix the eggs with the rest of the sugar and salt.
4. Add some flour, pour in kefir, knead the dough.
5. Boil water, pour into the dough mixture and stir.
6. Next, add the remaining flour, pour in the dough, butter and knead the dough. It will not come out too liquid, something between thick sour cream and regular pancake batter.
7. Place the bowl in a warm place for an hour and a half, wait until the mass rises to the edges of the bowl.
8. Punch down and start baking pancakes.

Choux pastry for pancakes with kefir and yeast

Kefir pancakes are adored in every family; my mother baked exactly these for Maslenitsa and filled them with various delicacies. By the way, according to this recipe they turn out great. If you are interested, look at the options in another article.

• Boiled water – 500 ml.
• Kefir – 1.5 liters.
• Yeast - a teaspoon.
• Eggs - three pcs.
• Sugar - a tablespoon.
• Oil, salt.
• Flour – 2 cups.

How to bake:

1. Dissolve the yeast crumbs and half the amount of sugar in warm water. Let the dough sit.
2. In a deep bowl, beat the eggs with the rest of the sugar and salt until foamy.
3. Heat the kefir, making it lukewarm, and add the eggs. Stir and add flour in portions, kneading thoroughly.
4. Pour in the dough, stir vigorously and add boiling water.
5. Stir vigorously again, then the cakes will come out with holes.
6. Leave the dough to “ripen” in a warm place, covered with a towel.
7. After an hour, knead the mixture and add oil. Stir again and bake the pancakes.

A few pancake baking tricks

• Follow the proportions indicated in the recipe.
• Since the flour is different, the amount does not always coincide with that indicated in the ingredients. Focus on the consistency of the test mass. The choux pastry should not come out thick; it should be poured into the frying pan in a thin stream and spread into a thin layer.
• Don't leave the dough for later; the next day it will stick to the pan.
• Grease the pan with oil the first time, then do it periodically.

If you are not confident in your abilities, watch the video recipe with step by step preparation custard pancakes with kefir and boiling water. And may it always be delicious for you!

How to cook custard pancakes on kefir with boiling water, recipe with photos step by step - a complete description of the preparation so that the dish turns out very tasty and original.

≡ Home → Pancakes, pancakes, pancakes → A successful recipe pancakes on kefir with boiling water with holes

Today we'll bake pancakes again! With this word from my family experts home cooking your eyes light up and your mood lifts. After all, they all really love “all kinds and not all kinds” (as my son said in childhood, pancakes. In general, I cook them very often. I know a lot of cooking options, all time-tested. For lovers of openwork lace baking, I’ll show you how to bake pancakes on kefir with boiling water. The recipe with photos will help you step by step to see all the intricacies of preparing this miracle.

Young housewives are often afraid to deal with baking pancakes. Completely in vain! Today you will see that there is nothing complicated in their preparation. Pancake dough is easy and simple to make, no need to knead or beat for a long time. They bake quickly, do not stick and do not tear. Even the first pancake won’t turn out lumpy, this is such a good recipe.

There are little secrets in cooking that make it perfect thin pancakes with holes. I will tell you about them in detail. This method will give everyone successful pancakes. You will be proud to show off your delicious, rosy baked goods. Please your children with delicious treats, who will definitely appreciate them.

• Cup sour kefir(volume 250 ml)
• Two large chicken eggs
• Sugar – granulated – 2 tablespoons
• Salt - a pinch
• A glass of boiling water (volume 250 ml)
• A glass of sifted premium flour
• Half a teaspoon of soda
• Vegetable oil - three tablespoons
• Vanilla sugar

Custard pancakes on kefir with boiling water

1. Step one. Let's start mixing the dough for openwork pancakes on kefir with boiling water. Use products at room temperature. Kefir needs to be heated to a “well warm” state.
2. Break the eggs into a bowl; first remove them from the refrigerator. Add a pinch of salt, two tablespoons of sugar and a packet of vanilla sugar to them. Whisk the mixture. It will become lighter and you won’t have to put in much effort.
3. Step two. Pour in the heated kefir and stir. Choose sour kefir, so it will react better with soda.
4. Boil a glass of water and pour it into our mixture in a thin stream. The technology is as follows: with one hand we continuously beat the egg-kefir mass, with the other hand we tilt the glass with boiling water. If you pour a lot of boiling water at once, the eggs will cook and curdle, and you will have to throw away the dough.
5. As you add boiling water, the dough will begin to lighten and foam. A whole cap of foam will appear on the top. This secret ingredient will give the baked goods the desired holes and make it openwork.
6. It's time to add flour. Our mixture is hot due to the added boiling water. Therefore, the flour will dissolve perfectly without forming lumps. Sift it through a sieve and mix with a whisk. My flour dissolved just perfectly, the dough turned out homogeneous.
7. Mix soda with the last portion of flour, add to the dough and stir. If the proportions are correct, you will succeed batter, that's how it should be. Don't worry, everything will bake perfectly.
8. Step three - add vegetable oil. This trick will allow you to avoid constantly greasing the pan with oil.
9. We leave it to “think” for 10 minutes, during which time the ingredients will “endure and fall in love” with each other.
10. Step four - baking. Take a special pancake pan with a flat bottom. Or an ordinary frying pan, but with a thick bottom. We warm it up well - this is another secret. If you reheat it poorly, you'll ruin half the dough.
11. The first time, lightly grease the bottom of the pan with oil using a silicone brush. All subsequent times, the oil that we poured into the dough will be enough for us.
12. Use a large spoon or ladle to scoop up some dough, pour it into the pan and quickly rotate it. Gorgeous openwork holes instantly appear along the bottom. There is one trick here - you need to pour it in a very thin layer, then there will be a lot of holes. If you pour it in a thick layer, there will be much less of them. So learn to pour a thin layer on the pan.
13. Turn the heat on the stove higher than medium. The first side bakes instantly. Lift the edge with a spatula - if it is golden brown and comes away well, then you need to turn it over. How you do it is your choice. Some craftswomen throw and turn over in the air. Some are turned over with your hands, some with a spatula.
14. Fold the finished delicacy into corners or simply stack it on a plate. There is no need to grease with butter or jam; the filling will leak out through the holes anyway. This is not a recipe to be stuffed or greased on the inside. This is an option for lovers of the recipe for thin kefir custard pancakes with holes.
15. This amount of food is enough to feed two to three people. For 1 liter of kefir, increase the amount of products four times.

• The main mistake is not to pour boiling water right away, pour it in a thin stream.
• Don’t let the batter bother you, it will definitely turn out and much more liquid than for pancakes.
• Before baking, stir it every time with a ladle, then the flour will not settle to the bottom.
• A poorly heated frying pan is the main reason why pancakes will rupture. Heat it over high heat, then reduce it by half.
• A thinly poured layer along the bottom of the pan is the key to the appearance of openwork.

• Mix sour cream with honey, dip the pancake in it each time. This is delicious!
• Condensed milk
• Strawberry jam (jam)
• Applesauce

Gorgeous openwork custard pancakes are ready! Enjoy their taste and ease of preparation. I’ll tell you soon and show you how to cook them with milk. Don't miss new recipes, visit the site.

Custard pancakes with kefir: different recipes and cooking secrets

Mastering new recipes will help to slightly diversify the usual methods of preparing pancakes - for example, you can try pancakes made with kefir with boiling water. Products from choux pastry They turn out soft, retain freshness for a long time (do not dry out). In addition, cooking does not take much time and effort.

Let's consider various recipes pancakes on kefir with boiling water - classic and its variations. Common features for pancakes prepared according to these recipes are beautiful color, porosity, crispiness and amazing tenderness. And, of course, a minimum of products that are almost always available in the house.
Useful tips

How to achieve the ideal dough consistency and what is the most convenient way to bake custard pancakes with kefir? Use these tips.

• Ideal temperature. It is advisable that the ingredients are not cold. Remove food from the refrigerator at least half an hour before cooking. Then they will connect much better.
• Choosing dishes. When preparing choux pastry for pancakes with kefir, adding boiling water to the egg mixture increases the volume of the mixture significantly. Therefore, it is better to take large and deep dishes.
• So that it doesn’t get “cooked”. Boiling water, contrary to possible fears, will not “cook” other ingredients. But for this it must be introduced gradually, in a very thin stream. At the same time, the dough must be mixed.
• Consistency. It is best for the dough to be liquid, then the pancakes will turn out thin, with holes. And if you let the prepared mixture stand for 15-20 minutes, the gluten of the flour will swell (from boiling water) and the pancakes will not tear.
• Fast and neat. You can use a plastic bottle to pour the dough into the pan. It makes it easy to measure out the required portions without allowing any drops to fall on the stove (which can happen when using a ladle).
• We prepare in advance. You can prepare the dough, for example, in the evening and use it the next day. Until cooking, you need to store it in the refrigerator in a hermetically sealed container.

The classic method of preparing thin pancakes with kefir and boiling water is quite “fast”: it’s good, for example, if guests are coming to you very soon. Children also like these pancakes.

• kefir (medium fat content) - 250 milliliters;
• boiling water - 250 milliliters;
• flour - 200 grams;
• egg - 2 pieces;
• refined vegetable oil - 60 milliliters;
• sugar - 50 grams;
• soda, salt - on the tip of a knife.

1. Beat a good airy foam from eggs, granulated sugar, soda and salt (with a hand whisk or mixer).
2. Pour boiling water into the foam, gradually, shaking the egg mixture at this time.
3. Add kefir, flour, mix (there should be no clots), pour in oil.
4. Heat a frying pan, grease with oil.
5. Pour the dough in portions. When one side is browned and bubbles appear on it, carefully turn it over.

Without using eggs

These pancakes are made without eggs and are an excellent choice for vegetarians, fasting people, or those with allergies. The dish is a little different from the classic one, but the taste is nevertheless very pleasant. And cooking is even a little easier.

• kefir - 0.5 liters;
• flour - 300 grams;
• boiling water - 250 milliliters;
• sugar - 30 grams;
• sunflower oil- 40 grams;
• salt, soda - 3 grams.

1. Combine all ingredients (excluding water and oil) in a deep bowl, stir until smooth.
2. Add boiling water (with constant stirring), little by little, in a thin stream.
3. Pour in the oil, mix well.
4. Roast as usual.

Custard pancakes made with kefir and boiling water are so soft and tender that they can “catch” on the spatula, but this does not indicate a poor quality of the mixture. You can get used to this feature very soon, and it will turn out neat.

Heated on the stove

This is not a very conventional cooking method, since the ingredients will need to be kept on the stove. By the way, it is possible that not all of the water from the specified volume will be used.

• kefir - 300 milliliters;
• egg - 2 pieces;
• sugar - 80 grams;
• boiling water - 250 milliliters;
• flour - 300 grams;
• soda - 1 teaspoon;
• salt - to taste.

1. Beat eggs with salt, granulated sugar, pour in kefir and shake lightly.
2. Place the mixture on the stove and heat until it is quite hot. Don't let it boil.
3. Take 0.5 cups of boiling water and add soda. Stir very quickly and pour into the hot mixture.
4. Add sifted flour in portions.

If necessary, add more boiling water to the dough. The main thing is that it then spreads well over the pan - which means the consistency is exactly as required.

Openwork pancakes made with kefir and boiling water are a real table decoration, and their preparation is not particularly difficult.

• flour - 350 grams;
• kefir - 0.5 liters;
• water - 0.5 liters;
• sugar - 2-3 tablespoons;
• salt - 0.5 teaspoon;
• vegetable oil - ¼ cup;
• egg - 2 pieces.

1. Boil water and dissolve in it granulated sugar and salt, remove from heat and wait until the steam subsides a little.
2. Sift the flour, pour in three-quarters of the kefir volume, and knead the dough with a mixer.
3. Add the rest of the kefir and stir again. The mixture should resemble thick sour cream.
4. Enter hot water in a thin stream while stirring thoroughly.
5. Beat the eggs, add to the dough, mix.
6. Add vegetable oil, mix the mixture thoroughly again.
7. Fry the pancakes after the mixture has “rested” in a hot frying pan.

The frying pan needs to be greased with oil once and heated until a slight haze appears. Then the pancakes will come off well.

Many housewives consider these pancakes ideal - because they are airy, turn over well when baking, do not tear or dry out at the edges. And you don’t feel either the acidity of kefir or the taste of soda in them. Having mastered any recipe for custard pancakes with kefir, you will always be able to cook wonderful tasty dish for relatives or guests.

Thin pancakes on kefir with boiling water

In almost any family, pancakes are one of the most favorite dishes. Every housewife must have a favorite recipe for making pancakes. Previously, I couldn’t make pancakes with kefir at all; they were very thick and stuck to the pan. But there was one simple recipe for pancakes with kefir, which became one of my favorites and pancakes are always made with it.

I suggest you prepare thin pancakes with kefir and boiling water, which turn out tasty and with beautiful holes. I hope everything works out for you the first time, and step by step photos will help you avoid mistakes and prepare everything correctly. To prepare thin pancakes with kefir and boiling water, you will need the following products: kefir, eggs, flour, boiling water, sunflower oil, soda, sugar and a pinch of salt.

Ingredients for thin pancakes on kefir with boiling water

• Kefir 2 cups
• Flour 2 cups
• Eggs 2 pcs
• Soda 0.5 tsp.
• Boiling water 1 cup
• Sugar 3 tbsp.
• Sunflower oil 3 tbsp.

Step-by-step recipe for thin pancakes made with kefir and boiling water

The first step is to mix eggs, sugar and a pinch of salt.

Add kefir and flour to the egg mixture and mix well. Kefir can be replaced with drinking yogurt with a fruit additive, then the pancakes will have an unusual fruity taste. You should get a dough that is similar in consistency to pancake dough.

Pour boiling water and baking soda into the dough and mix quickly. Leave the dough to stand for 5 minutes.
After five minutes, add sunflower oil to the dough and mix.

Heat the frying pan in which we will bake pancakes well. When baking pancakes, it is very good to heat the pan, then the pancakes will not stick, and you will not need to constantly grease it with oil (I grease the pan only once before the first pancake, although I have a very ordinary frying pan without a non-stick coating). Pour a little dough into a preheated frying pan greased with a little oil and spread it evenly over the surface.

When the top of the pancake is covered with holes and becomes almost matte, the pancake needs to be turned over to the other side using a spatula. Fry it for another half a minute and remove from the pan.
Serve ready-made pancakes with sour cream, jam, condensed milk or jam.

Did you like the recipe? Tell us thank you, just share with your friends. Good luck!

Pancakes on kefir with boiling water - openwork

I have tried many pancake recipes, I like those made with milk, kefir, whey, and boiling water; even chocolate pancakes with cocoa are distinguished by their unique taste. You can even make pancakes pancake cake with berries, fruits and sweet cream.

Today I cooked pancakes with boiling water and kefir, they are incredibly tasty and tender, and they are all lacy, with a hole, and thin. As my husband noted, you can strain vermicelli through pancakes.

From the specified amount of ingredients I got 35 pancakes. I baked it in a frying pan with a diameter of 15 cm.

The pancakes turn out not even thin, but rather thin. The most important secret is to pour half a ladle of dough into the pan. And also fry them in a hot frying pan.

This recipe can be watched in a 2-minute video from photographs, which is presented at the end of the article.

Pancakes with boiling water and kefir

• 500 ml. kefir
• 2 eggs (large)
• 2 tbsp. spoons of sugar
• 0.5 teaspoon salt
• 0.5 teaspoon soda
• 250 ml. boiling water
• 2 cups flour (250 grams)
• Vegetable oil 4-5 tbsp. spoons

Preparing the ingredients does not take much time, all the ingredients are simple and affordable, they can be found in any store.

Today, as always, step by step recipe with photographs, which will help you prepare the most delicious and tender pancakes.

Kefir pancakes with boiling water - openwork, thin, with a hole, recipe with photo

The recipe is simple and ideal; frying pancakes is a pleasure, as they really all come out in a hole.

Kefir, one of important ingredients in these pancakes. You can use homemade (country) kefir or store-bought.

I use kefir made at home from milk. If you use this kind of kefir for dough, then take a product that is not fresh, since fresh kefir is not sour. But if kefir stands for at least a day at room temperature, it will become more sour.

If you buy kefir in a store, then take at least 2.5% - 3.2% fat content. I hope this has been sorted out.

Prepare the ingredients and a bowl in which you will knead the dough. Beat 2 eggs into a bowl, I use country eggs. Add salt and sugar.

I use the whisk attachment on my blender to beat. But without fanaticism. Next I pour in warm kefir. I heat the kefir a little, but only so that it becomes warm, not hot. I have 0.500 ml. kefir.

I mix everything with a whisk. I sifted the flour first. I have exactly 2 glasses, 250 gram glasses.

Pour out the flour in portions, I pour out one glass and mix everything with a whisk, and then a second glass and mix again. Here you can already do a good job so that there are no lumps.

It turns out homogeneous dough. The dough turns out like pancakes, thick.

Pour boiling water in a thin stream into the pancake batter. At the same time, beat the dough with a whisk.

We continue to beat the dough for pancakes with whisks, the dough will no longer be so thick. Next, I add vegetable oil to the dough, mix everything and leave for half an hour at room temperature. I usually leave it on the kitchen counter. Sometimes they say. “Let the dough rest.”

Fry pancakes in a hot frying pan. For the first pancake I grease the pan vegetable oil. Sometimes the first pancake turns out to be lumpy, it is even considered normal when the first pancake is lumpy. But this is most likely due to the frying pan not being hot enough.

I admit honestly that my first pancake was, as expected, “lumpy”; I hurried to pour in the dough. I even thought that I needed to add a little flour. But when the frying pan was hot enough, the pancakes turned out amazing, in a hole. That's why I didn't add any flour.

Pour the dough from the center to the edges; it’s more convenient for me to do this by weight, and as if turning the pan so that the dough spreads and forms a circle.

To make the pancakes thin, pour in half a ladle of batter.

The pancakes turn out to be delicate, holey and thin, so during the baking process I realized that the proportions in this recipe are ideal.

Fry pancakes on both sides. My frying pan has a non-stick coating. To fry or not, decide for yourself.

We don't like burnt pancakes, so I try to make them brown without burning. I turn it over with a special spatula.

During the frying process, if necessary, the frying pan should be greased with vegetable oil or a piece of lard, whichever is convenient.

This is how we fry each pancake. I stack the pancakes. Each pancake can be greased with butter. But I don’t do this because the pancakes turn out greasy. But that's my opinion.

My mother, for example, always greases every pancake with butter, and it doesn’t matter what recipe she uses. This makes the pancakes softer, tastier and with creamy notes.

I already wrote above, but I repeat, my frying pan is small, 15 cm in diameter. I got exactly 35 pancakes from this amount of ingredients. I specially counted it.

Ready pancakes can be served with honey, jam, jam, sour cream, condensed milk, chocolate, and also stuffed with various fillings.

We recently stuffed pancakes with cottage cheese and baked them in the oven with sour cream. Pancakes with cottage cheese in sour cream are tender and very tasty. If you like it, you can try it. Today I don’t stuff pancakes, but serve them with honey, jam and sour cream.

Decide for yourself what to do with the pancakes. My grandmother, for example, treated all her neighbors to baked goods on Maslenitsa. On Easter, I also treated my neighbors to pies.

The pancakes taste excellent, everything in moderation, there’s enough of everything. But I definitely recommend trying the pancakes when baking and adding sugar, for example, if it’s not enough for you. But if you serve pancakes with jam, then you don’t need sugar, since pancakes made with boiling water and kefir can be sickly sweet.

Today I remembered another recipe that I once cooked for my family. This is a pancake pie. It can also be made for a holiday. A friend once gave me the recipe. But I've been preparing it for a long time. For some reason, children don’t really like liver.
For pancakes we take:
2 eggs, 1.5 tbsp. l. sugar, 0.5 tsp soda, 0.5 tsp salt, 350 ml milk, 200 g flour, 1 tbsp. l vegetable oil.
But it’s also not important. Everyone can prepare pancake dough according to their own proven and favorite recipe.
Filling:
400 g chicken liver, 1 tbsp. l vegetable oil, 1 carrot, 1 onion, 50 g butter, 1 egg.
For decoration, you can take 150 g of sour cream, 50 g of ketchup. salt and pepper to taste.
Beat eggs with sugar, salt and soda. Pour in 200 ml of milk, add flour, mix everything well. Gradually pour in the rest of the milk. Bake pancakes.
For the filling, fry the liver. Add carrots and onions. fry a little too. Grind everything in a blender, add butter, salt and pepper.
Place 2 pancakes in the pan and set aside 2 more. Distribute the filling over the rest. Roll each pancake into a tube and place in the pan.
Beat the egg and pour on top. Cover with remaining pancakes. Mix sour cream with ketchup, spread on the top layer and place in the oven to bake for 20 minutes.
Or you can simply spread the filling on the pancakes and fold them into a cake shape. Decorate the top with something. This will make a snack cake.

And I not only liked this recipe, but also interested me. Although you have to tinker with it, I think it's worth it. We just won’t have time to do it this Maslenitsa.

You can do it after fasting and try it. After all, we bake pancakes not only for Maslenitsa.

Olya, I also made a cake like this once, it’s good that I reminded you. It’s just true, we’ve already eaten so much pancakes, let’s put this matter off for the future.
And I also remembered one recipe for pancakes, I’ll write it below.

Previously, we used to do it for weddings and other holidays. liver cake. It can be done different ways. First: bake pancakes, grease each one with mayonnaise and prepare the liver filling and spread it over the mayonnaise. Also add dill. Stack the spring rolls one on top of the other. The cake turns out delicious. I've always liked him.
And another recipe is to bake liver pancakes and grease filling - carrots and fried onions, make a mesh of sour cream or mayonnaise, decorate beautifully with dill on top, you can lay out beautifully cut tomatoes. The cake also turns out very tasty.
I haven’t cooked trits like this for a long time. After fasting, you need to remember and do it.

And just recently we made such a liver cake, from chicken liver. It turns out very tasty. I don’t really like liver, but I enjoyed eating it in this cake.

I love this cake too. It’s both delicious and very satisfying.

These are exactly the kind of pancakes I like to make with kefir and boiling water; they really turn out thin and tender, very tasty. But I can’t make such holes. It seems like this is the recipe, what’s the trick here?

I want to write my own recipe for pancake pie. It's called "kurnik". True, the main dough in it is puff pastry, but pancakes are also needed.
Now I buy ready-made dough in the store, preferably yeast dough.
Pancakes can be baked according to any recipe you like, they can be either thin or thick, but thin is preferable, the cake will be tastier.
You will need 5 pancakes in total. I don’t really want to specially knead the dough for them, so the next time I bake pancakes, I leave (if possible) 5 pieces and hide them from all family members.
For the filling you need: boiled chicken meat, boiled eggs, boiled rice, mushrooms fried with onions, melted butter.
I don’t specify the exact amount of ingredients, you need to take a little of everything.
As you already understood, the meat and eggs need to be boiled and finely chopped, we also use finely chopped mushrooms, we take any mushrooms.
Roll out one layer of dough into a round shape and place it on a baking sheet or in big shape.
Lubricate it a little melted butter, lay out a layer of chicken.
Then place the pancake on top, grease it with oil, and add the filling of eggs and rice.
Another pancake, butter, a layer of mushrooms and onions.
Another pancake, repeat layers.
Spread the filling in a thin layer.
The final stage is to roll out the second layer of puff pastry.
We pinch the edges, make punctures with a fork on top, grease raw egg and put it in the oven.
This pie turns out to be quite large.
You can make it smaller by laying out the layers of filling once, without repeating.
It turns out very interesting, unusual and tasty.

Olya, should you make puff pastry cakes the size of pancakes? It turns out that the lower and upper crust puff pastry, and between them - pancakes with different fillings? Is this chicken chicken?)) I just didn’t cook chicken chicken. you need to try to do this. We love puff pastry. Only after the post we will do it. We’ve also already eaten all kinds of pancakes; we need to take a break for our body.
Thanks for the delicious recipe!

Kefir pancakes with boiling water - the best recipes for delicious choux pastry

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 cooked 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. Sticking to simple rules, which you can familiarize yourself with below, getting the perfect taste of the dish will not be difficult:

1. At classic preparation For the 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 further, 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 is also captivating technological process which will take only 30-40 minutes.

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

1. To prepare delicious pancakes beat eggs with kefir and boiling water in 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 traditional way on a greased pancake pan.

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

Fluffy milk pancakes without yeast recipe

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.

Cooking process pancake dough so fast that it's better to prepare everything necessary products and place them nearby so 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.

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!

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. It enriches the taste ready-made 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 basic recipe, gradually improving skills.

Custard pancakes on kefir with boiling water

Even novice cooks can prepare this version of the delicacy. Regular pancakes that are mixed with a base 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 more rich taste 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 both salted caviar, and with 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 regular 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 with kefir and 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 vegetable oil into the dough, odorless, so as not to spoil delicate taste 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 simple 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. Recipe for a quick fix, 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. 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 a great one. old recipe 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 everyone. 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 coarse salt and heated 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. Filling a hot frying pan 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 with reports today.) Very delicious 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 until it smoked blue, for the first time in my life the first pancake came out with a bang.) Thank you!

Natalya Balduk11