Pancakes on custard dough on kefir recipe. Custard pancakes on kefir with boiling water recipe with photo step by step

02.12.201927.05.2017

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

Such pancakes are 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 of flour, 4 eggs, 450 ml each. low-fat kefir and boiling water, 80 g of sugar, 1.5 tsp each. fine salt and soda, oil.

Eggs are beaten with a mixer into a fluffy foam. This will take about 2 minutes.
Next, the most important point - steep boiling water is poured into beaten eggs in a thin stream. In this case, you need to continue to work with the mixer.
Kefir is poured into the resulting mass.
It remains to add flour sifted with soda, granulated sugar, salt to it and mix all the ingredients thoroughly.
The dough is beaten again with a mixer until there is not a single lump left in it.
Pancakes are baked on both sides in any chosen oil.

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

Recipe with cottage cheese

Very tasty and soft pancakes are obtained, which include cottage cheese. From the indicated number of products, they will be able to prepare 10 pieces: 250 ml. fat kefir, 170 g of soft cottage cheese, a couple of eggs, 220 g of flour, 170 ml. boiling water, 70 g of sugar, a pinch of salt and soda, butter.

Cottage cheese spreads in a bowl, soda, sugar and salt are added to it. Vinegar is not required for extinguishing.
All ingredients are poured with kefir and mixed well.
Using a whisk, 2 eggs are driven into the dough, and then gradually (in small portions) flour is poured. The mass should resemble the consistency of homemade sour cream.
Next, boiled water is poured into the dough in a thin stream. In this case, all the ingredients must be stirred without stopping. If the mass seems too thick to the hostess, you can increase the amount of water.
It is better to add sunflower oil immediately to the dough (about 50-80 ml), after which all the ingredients are mixed with a mixer or whisk.
Pancakes are fried in a hot frying pan, which is greased with lard only before the first serving.

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

Chocolate custard pancakes on kefir

These pancakes are a complete gourmet dessert. If desired, you can add it also thick chocolate icing. To prepare treats 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.

Kefir, eggs, soda, sugar and salt are thoroughly mixed and whipped with a whisk.
Cocoa and flour are gradually introduced into the dough. It should get thick.
Milk is brought to a boil and gently poured into the dough. In this case, the mass must be constantly stirred.
The dough should be infused for at least 30 minutes, after which you can add to it vegetable oil and bake pancakes.

Serve the dish with melted tiles or ready-made chocolate paste.

We bake openwork pancakes on kefir with boiling water

To make pancakes thin and openwork, 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 curl up 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 of sugar, butter.

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

So that the treat does not become covered with a dry crust, custard pancakes on kefir and on boiling water are smeared on both sides while still hot butter.

On kefir without eggs

Even if the hostess 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 sifted wheat flour, 230 ml. kefir, 0.5 tsp soda, 30 g of sugar, a pinch of salt, 120 ml. water, oil.

Kefir is mixed with flour, sugar, salt and soda. When the mass becomes homogeneous, it can be poured into hot water and quickly knead the dough.
The resulting mixture should be infused for at least 15 minutes.
After repeated mixing, you can grease the pan with oil and bake pancakes.

You can fry such pancakes in vegetable or butter, as well as in unsalted lard.

How to cook custard pancakes on kefir with milk?

It is very tasty to mix both kefir and milk in one dish at once. The result is tender, thin and sweet pancakes. In addition to kefir (450 ml.) And milk (230 ml.), You will also need to take: 1 egg, 270 g flour, 1 tsp. soda, 40 g sugar, a pinch of salt, 60 g butter. Further published detailed recipe custard pancakes on kefir and milk.

Kefir in a water bath is heated to approximately 50 degrees. It is very important to constantly stir it and not overexpose it on fire.
Soda, egg, sugar and salt are added to kefir.
Flour is poured into the dough in minimal portions using a sieve.
Milk with butter is brought to a boil, immediately removed from heat and added to the base of the dough.
All ingredients are thoroughly mixed.
Pancakes are baked in a well-heated pan on both sides.

These pancakes are fried without oil. To prevent them from sticking to the pan, do not wash the dishes immediately before cooking. The frying pan should have time to dry well.

Yeast pancakes

To cook delicious hearty thick pancakes on kefir, you need to add dry fast acting yeast. 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 of sifted wheat flour, 150 ml. boiling water, 40 g of sugar, a pinch of salt.

In order for the yeast to start acting faster, kefir needs to be slightly warmed up. Also, sugar and flour are added to the dairy product.
At the time of raising the dough, the container is covered with cling film. After 20 minutes, the mass should increase in size by 2 times.
Eggs are driven into the resulting dough, after which all the ingredients are kneaded until smooth.
It remains to pour boiling water into the dough, and you can bake pancakes.

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

Pancakes - a favorite of many culinary product which is very easy to prepare. Own recipe every hostess has. Thin, tender, airy pancakes are made from kefir dough. If you brew it with boiling water, then the pastries will not stick to the pan, they can be fried without oil. Choux kefir dough does not require the addition of yeast, however, ready-made pancakes look like lace.

You will need:

kefir - 2 cups (0.5 liters). Choose fat content to taste - from 1 to 3.2%;
water - 1 glass;
flour - 1.5 cups (370 ml);
sugar - 1 - 3 tablespoons. The amount depends on the desired taste;
egg - 2 pieces;
vegetable oil - 2 - 3 tablespoons;
soda - half a teaspoon;
salt - a pinch.

Put in choux pastry vanillin, if you like this supplement. It is desirable that the ingredients are room temperature. Don't forget to prepare a bowl, whisk or mixer, a frying pan and a ladle. Boil water first.

Cooking process:

Break the eggs into a bowl. Add sugar and salt to it. Beat for 1-2 minutes until the sugar is completely dissolved.
Add kefir to the bowl with eggs, continuing to mix the ingredients.
In 2 - 3 approaches, pour out the flour, which you must sift. Mix thoroughly, make sure there are no lumps.
Pour baking soda into a glass of boiling water. Stir until the soda is completely dissolved.
Pour the liquid into the bowl with the dough. Stir. You should get a homogeneous liquid mass.
Add oil to other foods.

Ready-made well-kneaded choux pastry is infused for 5-10 minutes and mixed again. Then start frying:

Heat the skillet over high heat, then lower the heat. It is preferable to take dishes with a thick bottom and non-stick coating. Special pans for pancakes are best suited.
The recipe does not require the use of oil for frying, however, an exception can be made for the first (one or two) pancakes.
Scoop up the liquid choux pastry with a ladle, pour into the center of the pan. Take the bowl by the handle and lift it up. Smoothly spread the dough all over the bottom of the pan. Return the dishes to the stove.
Fry the pancakes for 50-70 seconds on one side, and half as much on the other. Pry off the edge of the pastry with the tip of a knife, fork or spatula, grasp the raised edge, turn over. The cooking time depends on the characteristics of your stove.

Ready pancakes are placed on a wide plate and greased with butter. If you plan to stuff pastries, leave everything as it is, without greasing.

Thin

The thickness of custard pancakes on kefir depends on the density of the dough: thin openwork will be obtained from liquid, thick ones from denser. It's all about the ratio of liquid and dry products:

add flour to kefir with eggs gradually until the dough becomes in consistency, like liquid sour cream;
thick dough is similar to yogurt or thick thick sour cream.

Openwork

To make your kefir custard pancakes look like lace, soda is added to the dough. Some housewives quench the alkali, as required in many recipes. However, this is not really needed:

shutting down does nothing by itself. The fact is that, getting into the dough, acid and alkali enter into a chemical reaction of mutual neutralization with the formation of carbon dioxide bubbles. They loosen the dough, make it porous. A certain ratio of these two components is necessary, otherwise the baked goods will be either sour or soda-flavored. Quenching in a spoon (as they say in recipes) releases gas into the air, and not into the dough, which makes the procedure pointless;
kefir acid will interact with alkali. As you understand, it is more than soda. Therefore, do not be afraid that ready-made custard pancakes will have the taste of this component.

Thin openwork pancakes are served with butter, chocolate, condensed milk, jam or fruit. Feel free to experiment!

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

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

How to cook pancakes on kefir with boiling water?

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

The eggs included in the composition are always beaten until smooth or in a thick foam, along with sugar and salt.
Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
Kefir can be used with any fat content, and for splendor products, if desired, mix it with soda.
Pancakes are baked on kefir with boiling water on a hot oiled cast-iron skillet or a special pancake maker.

Choux pastry for pancakes on kefir

Properly prepared custard dough for pancakes on kefir with boiling water will be the key to success in preparing such a desired and tasty dish, which all tasters will be crazy about. sticking to simple rules, which can be found below, get perfect taste dishes will not be difficult:

At classic cooking custard base kefir, boiling water and flour are used in equal proportions.
The required volume of the main components is measured with a glass and, as a rule, two eggs are added per serving.
When brewing the base with boiling water, according to the recipe, it is poured in in small portions or in a thin stream, while intensively stirring the mass.
In order to give products splendor or enrich their taste, baking powder or flavorings (vanillin, vanilla sugar) can be added to the dough.

Thin pancakes on kefir with boiling water

Custard pancakes on kefir, the recipe of which you will learn below, perfectly reveal the advantages of this method of preparing your favorite treat. Even with the use of a minimal set of products, the food is incredibly tasty, tender, soft and ruddy. Captivating and simple execution technological process which will only take 30-40 minutes.

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

To prepare delicious pancakes on kefir with boiling water, beat the eggs with a mixer with the addition of salt and sugar.
Continuing to beat, pour in boiling water, and then kefir.
Then stir in the flour and butter.
Bake thin custard pancakes on kefir traditional way on an oiled pancake.

Openwork pancakes on kefir with boiling water

Pancakes cooked on kefir with 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 are thinner and more delicate. After spending only 40 minutes, you can feed four people with a delicacy.

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.

Eggs are beaten with sugar and salt, then mixed with kefir and flour.
Soda or baking powder is thrown into boiling water, stirred, poured into the dough and beat a little.
Lacy pancakes are baked on kefir with boiling water in a hot frying pan, smearing it with fat.

Custard thick pancakes on kefir

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

kefir - 2 cups;
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.

Kefir at room temperature is mixed with beaten eggs with sugar and salt.
Mix in the sifted flour.
Boiling water is poured in, adding soda and oil to it.
Bake products on a hot frying pan, browning on both sides.

Custard pancakes on kefir without eggs

This recipe for custard pancakes on kefir with boiling water is sold without eggs, but this product will not become less tasty and appetizing. Many people like this variation of a delicacy more than usual, since in this version it turns out to be softer and more tender and does not have a characteristic egg flavor. 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.

Sugar, salt are dissolved in warm kefir and flour is mixed in.
Pour boiling water with soda and oil.
Pancakes are baked in the traditional way.

Quick pancakes on kefir with boiling water

Even with a quick test, kefir pancakes brewed with boiling water will turn out delicious, airy and porous. In this case, all components except water are placed in a bowl immediately and mixed with a mixer or whisk. It remains only to dilute the resulting substance to the desired density and you can start baking.

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

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

Custard pancakes on kefir (openwork)

Pancake week has come to an end, and I just got around to laying out new pancake recipes. well, nothing, we cook pancakes not only on holidays, especially since this recipe for custard pancakes on kefir will not leave anyone indifferent, incredible yummy.

I tried this recipe http://www.gotovim.ru/recepts/sbs/blinkefir.shtml, it collected a lot of positive feedback, but I still found that it can 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 at the link above, the flour was poured at the very end, that is, after kefir, which, of course, diluted the boiling water and the dough became a little warm - I changed this step.

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

Pancakes turn out just fantastic - soft, tender, openwork, evenly ruddy! Of course, most often I bake pancakes on the water. but when it will be necessary to attach a glass of kefir, now I will cook according to this recipe.

Ingredients for making openwork pancakes on kefir and water from custard dough

To cook custard pancakes on kefir, I needed:

flour - 1 cup
kefir - 1 glass
water (boiling water) - 1 cup
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 number of ingredients - boiling water, kefir and flour need one glass each - easy to remember.

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

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

Continuing to beat the eggs with a mixer, poured a glass of boiling water into them. I photographed how it turned out, since pouring boiling water, whisking eggs and taking pictures I definitely wouldn’t have succeeded :)

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

I poured the soda into kefir and now I pour kefir into the ready-made custard dough, it is usually cool or cold, so it was definitely not worth pouring it earlier.

At the very end, she poured vegetable oil into the dough, mixed it and left it 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 is very airy, even the bubbles are visible in the photo.

I didn’t plan to take pictures of pancakes in a pan, but they turn out so delicate that I couldn’t resist. That's how many holes are obtained from choux pastry.

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

And here it is - custard pancakes on the water - a super result came out!

I make only according to this recipe, homemade squeak with pleasure :)

Guys! Screaming - wow it turned out - I won't! Completely according to the recipe for only 1 glass - bullshit! Everything stuck. until I added flour. 1 cup flour with low-fat kefir- it is not enough. That's when I started to correct the recipe - then it began to turn out. Yes, we ate - but not a squeak! After fixing, no holes appeared anymore! Just regular pancakes. I’ve made custards with milk before - it comes out great! Recipe for 3.

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

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

Need to grease the pan and pancakes with oil?

Super recipe! Fast and very tasty, to be honest, these are my first pancakes and not lumpy at all! Disappointed proportions, it turned out only seven pancakes. so feel free to increase by three at least if the family is large. And thank you, everything is very tasty!

Thanks a lot for the recipe. Pancakes are awesome. I've been baking for a day now. Perfect pancakes for the perfect pan.

Custard pancakes on kefir, recipes

Probably, in any family, at least occasionally, big pancakes are baked for the whole pan. They seem to be especially tasty on Maslenitsa. By this holiday, housewives strive to enrich their lives as much as possible. cookbook recipes for this dish, up to exotic options, to delight your household with something new every day. For example, custard pancakes on kefir can be made different ways by changing one or more components. It enriches the taste ready meal and allows you to choose the right filling for each occasion.

In addition to the variety of pancakes themselves, it is also pleasing that you can bake them with the whole family, turning a common thing into entertainment for children and adults. A sea of positive emotions and joy from a joint business 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 cook such a variant of delicacy. Ordinary pancakes that are kneaded on the basis sour milk, whey or kefir, often stick to the pan.

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

In addition, it turns out with holes, which adds to its funny appearance.

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

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

Custard pancakes on kefir and boiling water - video recipe

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

Custard pancakes based on kefir with milk

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

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

Custard pancakes on kefir with cottage cheese

These pancakes can be safely attributed to the festive ones, since the method of their preparation is strikingly different from conventional recipes. They look great on the table as an independent second course when served wrapped with stuffing and as an addition to morning or evening tea drinking. Custard pancakes on kefir with cottage cheese are denser than usual, but much softer and softer. Lovers of delicacies will appreciate this unusual dish.

Those who follow the figure need to be on their guard. These mouth-watering pancakes with holes can affect her with extra grams, because they contain a lot of butter and quite fatty dairy products.

Custard pancakes on kefir with semolina

Such a recipe is multi-component, which gives custard pancakes on kefir with semolina a special taste. The dish is 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 feature of pancakes with semolina is the delicate texture of the dough. Because of this, it is important to ensure that they are completely fried, but not burned. Otherwise, when turning them over, it is easy to tear them.

Since the pancakes are thick, it is better to lubricate them with your favorite filling and roll them up.

Custard pancakes on kefir with yeast

Pancakes with the addition of yeast are loved in every family. They are thin and have holes. Their peculiar sourness is especially pleasant, thanks to which pastries are combined with any filling. True, you need to make sure not to eat too much, because it is very difficult to stop.

The filling for such pastries is suitable for both meat and fruit.

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

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

Thin custard pancakes on kefir

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

Ingredients for the recipe "Thin custard pancakes on kefir":

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

How to cook thin custard pancakes on kefir

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

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

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

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

Dissolve soda in a glass of boiling water and pour into the dough in a thin stream, stirring quickly. Boiling water increases the stickiness of flour, and the dough becomes more plastic. Pancakes turn over well, do not tear, they can be baked very thin. At first, the dough will be liquid, but after standing and brewing, it will become the right consistency for baking pancakes. If your dough is still 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 are thick, dilute it a little with kefir or water and mix.

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 making pancakes. So that “the first pancake does not turn out to be lumpy” it is very important to heat the 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. We fry on medium heat.

Once the bottom side of the pancake is browned, use a spatula to turn the pancake over and fry the other side. They can be baked simultaneously in two pans - it will turn out faster. After the first pancake is fried, we try it, and if necessary, add sugar or salt to taste. Stack the finished pancakes on a plate. From this amount of products, about 15 pancakes are obtained (I have a frying pan with a diameter of 20 cm).

These are such openwork, ruddy pancakes turned out. They do not even need to be lubricated with butter, they are very tasty, tender, soft and without additives. Pancakes can be served with sour cream, honey, jam, or filled with whatever filling, salty or sweet, you like.

Bon appetit everyone!

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Custard pancakes on kefir

The fourth day of the celebration of Maslenitsa, Thursday - Razgulyay.
Ice slides, laughter, fun hour.
Shrove Tuesday whirlwinded us.
Walk around - amuse the people,
The whole district leads a round dance.

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

It's the fourth day of Shrovetide, the golden mean. And you haven't eaten pancakes yet.
Two options - endure until the weekend or bake tonight, in the evening, after work. I advise you to choose the second one. Why deprive yourself of your beloved or beloved, and even more so of your household! The recipe for custard pancakes on kefir is simple perfect recipe! Pancakes are openwork, perforated. Delicate and ruddy. And most importantly, unproblematic pancake dough, baked in any pan. Make up your mind, because no one forces you to start the dough for 5 liters, start today for half a liter.
To be honest, this is my favorite recipe! Always successful, very comfortable. Convenient in terms of the fact that you do not need to weigh anything. You can measure kefir, flour, water with any vessel. The main thing is that one volume is used. For example, not a 250 ml glass, but a 320 ml mug. Or, an ordinary half-liter glass jar. The quantity (tare) always remains - it 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 it is diluted to the desired consistency with boiling water and soda. And it is thanks to soda that the pancakes turn out to be openwork. So, not only tasty, but also beautiful. Recipe for hastily, that is, just for me and for you.
And let today be for the soul.

1 drop of your wish

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

Pour kefir (2 cups) at room temperature into a cup.
Eggs, lightly stir with a fork. Combine with kefir. Salt, sugar. Mix thoroughly. We taste, kefir dough loves sugar (not to fanaticism).

Sift flour (2 cups) twice. We combine the liquid part of the dough with flour. Mix until smooth. As a result, you should get a dough like pancakes.
We boil water in the kettle, do not turn it off, let the water continue to boil. Pour 1 full teaspoon of soda into a dry glass. Pour boiling water very quickly and immediately begin to add to the dough. Preferably in 1-2 doses. And quickly - quickly mix. The dough is ready, and no lumps!

It remains to add odorless vegetable oil and mix again until smooth. And immediately we begin to bake pancakes, until the effect of soda stops.

The pan on which I bake pancakes, without fail, I heat up to a bluish haze. Then I grease with a thin layer of oil (the oil from the heat already jumps out of the pan) and wait until the pan cools slightly. To do this, I reduce the fire to a mark slightly below average. Believe me, starting to bake in a slightly warm 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, as it should or there is not enough flour in the dough. We heat the pan not for heat, but for uniform heating. No other is given.
And further.
If you are a beginner, then for the first time, take a smaller frying pan. You will be more comfortable with her. And when you fill your hand, you can easily cope with a larger volume.
And, as the wise saying goes. The miser spends twice. Invest once in your life on a good, high-quality pancake pan and you will never regret your money spent.
Well, shall we bake?
Grease the pan with oil. A very thin layer.
This is best done with a brush.
Scoop up the batter with a ladle and pour into the center of the pan. Slowly, we distribute the dough in a circle, for convenience, slightly tilting the pan.
Thanks to kefir, soda does not need to be extinguished with vinegar.
And thanks to soda, pancakes are delicate. Pancakes are just dotted with small holes. As if baked from yeast dough.

But, there is one downside. Holes in such pancakes are obtained only on one side. And this effect is short-lived. As long as the soda works. As soon as the soda evaporates, holes will no longer be obtained. So, I advise you to direct the dough not in large volumes. If you need more openwork pancakes, then do not be too lazy to bring the dough again. Fortunately, this is not difficult and not troublesome to do. For some reason, no one writes about this on the Internet, thereby misleading people. Everyone is just obsessed with leaky pancakes. If you want real HONEY PANCAKES, then I have a great old recipe lacy pancakes from yeast dough. These are the progenitors of all pancakes. In such pancakes there are more holes than dough))).
It is not worth overdrying, strongly frying custard pancakes. Brown on both sides and remove.
Lubricate each newly baked pancake with melted butter.
But, again, for an amateur. I, for myself and my little daughter, do not flavor pancakes (no matter from what dough). We are so delicious. I'd rather add more to the finished pancake, condensed milk or honey.
Do not forget to grease the pan with vegetable oil.
That seems to be all.

P.S - as a child, I noticed that my grandmother, after baking pancakes, never washed the pan. Cool, wipe with a dry soft cloth and put on the stove. Only now I understand why? A pancake, cast-iron skillet cannot be washed. Rather, it is cleaned as needed, but only on the outside, and wiped from the inside. Thus, they preserve an invisible, thin layer of fat. Thanks to him, pancakes do not become a lump, neither the first nor the last. Periodically, such a frying pan is sprinkled with coarse salt and heated over high heat for a certain time. Live and learn.
Now I understand why our new pans fail so quickly. After all, the main thing for us is the aesthetic appearance, so there are three of them, with anything and in any way. Pour hot skillet cold water, for example. What is the same, according to the instructions is not allowed. Now, I look at my pans differently, which is what I want for you.

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

Natalya Balduk11

Custard pancakes on kefir - this is something new! They can be made in many ways by changing one or more components.

Kefir - 2 cups
Flour - 2.5 cups
Boiling water - 1 glass
Eggs - 2 Pieces
Sugar - 0.5 cups (more or less - to taste)
Vegetable oil - 3 Art. spoons
Soda - 0.5 teaspoons
Salt - 1 Pinch
Vanillin - 1 Pinch

1. Mix well the eggs and sugar with salt and vanilla, then pour in the kefir and mix again.

3. We start frying pancakes. I have a Teflon pan, so I don’t use oil at all when it’s hot, but that’s how anyone likes it.

4. And you will get such delicate, lush and beautiful pancakes. Bon Appetit!

Recipe 2: Thin custard pancakes on kefir with a photo

A glass of sour kefir (volume 250 ml)
Two large chicken eggs
Sugar - sand - 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

Let's start mixing the dough for openwork pancakes on kefir with boiling water. Products use room temperature. Kefir must be heated to a state of "well warm".

Crack the eggs into a bowl, take them out of the fridge first. Pour a pinch of salt, two tablespoons of sugar and a packet of vanilla sugar. Beat the mixture with a whisk. She will brighten, no special efforts will have to be applied.

Pour the heated kefir and stir. Choose sour kefir, so it will react better with soda.

We boil a glass of water, pour it in a thin stream into our mixture. The technology is this - with one hand we continuously beat the egg-kefir mass, with the other hand we tilt a glass of boiling water. If you pour a lot of boiling water at once, the eggs will boil and curl, the dough will have to be thrown away.

As you add boiling water, the dough will begin to lighten and foam. A whole cap of foam will appear on top. This secret ingredient will give baking the desired holes, make it openwork.

It's time to add flour. Our mixture is hot because of the added boiling water. Therefore, the flour will dissolve perfectly without forming lumps.

Sift it through a sieve, mix with a whisk. My flour dissolved just perfectly, the dough turned out homogeneous.

With the last portion of flour, mix soda, add to the dough and stir. If the proportions are right, you will have batter, so it should be. Don't worry, everything will turn out great.

Add vegetable oil. This trick will allow you not to constantly lubricate the pan with oil.

We leave it to “think” for 10 minutes, during which time the ingredients will “endure - fall in love” with each other.

Bakery. We take a special pancake pan with a flat bottom. Or a regular frying pan, but with a thick bottom. We warm it up well - this is another secret. Reheat badly, ruin half the dough.

For the first time, lightly grease the bottom of the pan with oil with a silicone brush. All subsequent times, the oil that we poured into the dough will be enough for us.

We collect a little dough with a large spoon or ladle, pour it into the pan and quickly rotate it. Chic openwork holes instantly appear along the bottom.

There is one trick here - you need to pour a very thin layer, then there will be a lot of holes. If you pour in a thick layer, there will be much less of them. So learn to pour a thin layer on the pan.

Make the fire on the stove larger than average. The first side bakes instantly. Raise the edge with a spatula - if it is ruddy and well behind, then you need to turn it over.

How you do it is your choice. Some craftswomen toss and flip in the air. Some turn with their hands, some with a spatula.

Fold the finished goodies into corners or simply stack them on a plate. It is not necessary to lubricate with oil or jam, anyway, the filling will flow out through the holes. This is not the kind of recipe to stuff or grease from the inside. This is an option for lovers of the recipe for delicate custard pancakes on thin kefir with holes.

This amount of food is enough to feed two to three people. For 1 liter of kefir, increase the amount of products four times.

Recipe 3: Custard pancakes on kefir with boiling water

Eggs - 2 pcs.;
Boiling water - 1 cup;
Kefir - 1 glass;
Flour - 1 cup;
Sugar - 2 tablespoons;
Salt - 0.5 teaspoon;
Soda - 0.5 teaspoon;
Sunflower oil - 2 tablespoons.

And if a double portion (20-24, depending on the diameter of the pan):

4 eggs;
2 cups of boiling water;
2 cups of kefir;
2 cups of flour;
4 tablespoons of sugar;
1 teaspoon of salt;
1 teaspoon of soda;
4 tablespoons of vegetable oil.

Beat the eggs with a mixer in a lush foam: a minute - two at medium speed. Meanwhile, the water on the stove boils ...

And now - the trick of the recipe: pour boiling water in a thin stream into beaten eggs, without stopping beating!

Naturally, at first I had a question: will the eggs curl from boiling water? But, as practice has shown, nothing collapses! The main thing is to pour in a thin stream, slowly, and constantly whisk at the same time at medium speed. At the same time, the foam becomes even more magnificent and more voluminous: I was so surprised to see that it rises higher and higher, and now it almost escaped over the edges of the bowl! I had to stop the process for a minute to pour the whipped mass into a larger bowl!

Pour kefir into the lush mass. I baked on sourdough (liquid, like 1% kefir, a fermented milk product) in half with homemade thick, like yogurt, kefir.

After mixing with kefir, sift the flour mixed with soda.

Mix again and add sugar.

Now beat the dough a little with a mixer so that there are no lumps left.

Pour in vegetable oil and stir. The dough is ready!

This is what a magnificent, airy dough turns out.

Grease the pan before the first portion of the dough with a thin, even layer of vegetable oil, heat it up very well. If the pan is not hot enough, then the dough seems to blur; if as it should, then it immediately hisses and is taken with openwork holes.

After pouring a ladle of dough into a hot frying pan, spread it in an even layer with the help of shaking and bake the pancake on a fire a little more than medium until browned on the bottom side. While the edges are pale - do not rush, because a half-baked pancake can tear. But when the edges become golden brown - it's time to turn over.

In reviews on this recipe more than once there were opinions that to turn over such tender pancakes difficult, and you need to get used to them. I didn't have any problems with flipping: the pancakes didn't tear, they came off easily - perhaps because I baked them in a ceramic pancake pan.

Turning the pancake over, bake on the second side until golden brown, then remove to a dish. If the oven is longer, then the edges turn out to be fried and crispy, and the middle is tender; if you hold it a little less, the pancakes will be softer. After baking, you can grease each pancake with a piece of butter, when they lie warm, on top of each other, they will become even more tender.

Before scooping up a new portion of the dough, mix it. Pancakes are ready!

Recipe 4: Kefir with milk custard pancakes and pancakes

Milk (any) - 1 tbsp.;
Kefir - 500 ml;
Baking soda - 1 tsp;
Salt - 1/3 tsp;
Eggs - 1 pc.;
Butter or vegetable oil - 3 tbsp. l.;
Sugar sand - 1 tbsp. l.;
Pancake or wheat flour - 1.5 cups.

1. Choose a small saucepan and pour kefir into it. On low heat, heat the fermented milk product to about 50 degrees. Be vigilant and constantly stir the kefir. Check the temperature as well so as not to overheat it and cook the cottage cheese.
As soon as you remove the pan from the heat, you can start preparing the dough. First of all, add soda to kefir. You don't need to extinguish it. You will notice how much soda changes consistency. fermented milk product. It immediately turns into a foam, similar to whipped cream. Now send the egg, salt, sugar into the dough.

2. Carefully distribute the flour over the surface of the dough using a sieve, in portions, and mix immediately.

3. The dough at this stage turns out to be similar to dough for pancakes or ten percent sour cream, but everything is in bubbles.

4. It remains only to add milk and vegetable oil. Pour the milk into a metal container, add the butter and boil everything together.
When the milk boils, immediately remove it from the heat, and immediately slowly add it to the dough. In this case, you need to quickly mix everything with a spoon.

5. Put a dry and, be sure to clean pan on the stove and heat well. For the first pancake, grease it with any oil. Take the dough in a ladle and pour it into the pan. In this case, the pan must be constantly tilted in different directions, so that the dough is evenly distributed.
Tip: so that pancakes do not even think of sticking to the pan, it is advisable not to wash it immediately before cooking pancakes. If you have already decided to cook tomorrow, then wash the dishes in the evening and in the morning you can start baking pancakes. In extreme cases, thoroughly grease the pan with lard (you can do it several times).

6. After 1 minute, turn over and fry the pancake on the other side. Fire should be medium.

Hot pancakes cooked on kefir and milk, serve with sour cream, jam, honey or melted butter. Can be cooked and wrapped in your cooking masterpiece in any filling of your choice.

Recipe 5: Kefir pancakes with custard cottage cheese

Custard pancakes on kefir with cottage cheese, they are denser than usual, but much softer and softer.

½ l of kefir;
1/5 kg homemade cottage cheese;
¼ st. vegetable oil;
400 ml of boiling water;
¼ tsp vanillin;
4 eggs;
400–500 g of premium flour;
½ st. l. baking soda;
½ tsp table salt;
4 tsp granulated sugar.

A few hours before the planned preparation of pancakes, you need to get kefir from the refrigerator and let it warm up a little.
Transfer the cottage cheese to a clean, dry bowl, grind thoroughly so that grains do not come across. Then combine until smooth with kefir. If there was no homemade cottage cheese at hand, then an unsweetened curd mass is also suitable.
In another bowl, beat 4 eggs, taking them out of the refrigerator. To facilitate the work, add salt. Gradually add sugar and vanilla to make a soft foam.
Combine the resulting mass with curd-kefir.
Sift flour and baking soda into a clean bowl. Then, gradually introduce them into the batter. Its consistency should be the same as on pancakes.
Boil water, pour it into the dough, stirring vigorously.
At the end, vegetable oil is added to the resulting mass.
Pancakes with cottage cheese need to be fried on both sides, preheating the pan. Pour oil on it only for the first portion of the dough.

Recipe 6 step by step: Custard pancakes on semolina and kefir

semolina - 30 grams;
one egg;
salt -2 grams;
soda - 3 grams;
sugar - 5 grams;
flour - 60 grams;
kefir - 250 ml;
sunflower oil - 30 grams;
warm boiled water.

We start by adding sugar, salt, semolina, soda and an egg to kefir, knead everything thoroughly until a homogeneous mass. Then gradually add flour. Then carefully pour warm boiled water into the dough, make sure that the mass does not become too liquid. And at the very end, add sunflower oil. It is best to beat the resulting mass with a blender or mixer to avoid lumps.

After the dough is ready, we proceed directly to the preparation of pancakes. Fry such pancakes should be on a hot, best of all, a special pancake pan. You can not lubricate its bottom with anything, since the oil is already in the dough, or you can add quite a bit of refined oil. Fry each pancake on both sides, turning over at the moment when it ceases to be liquid.

These pancakes are good, as well as with salty fillings (for example, chicken + mushrooms + onions), and with sweet jam, honey or condensed milk. You can also make cottage cheese stuffing with raisins or just serve pancakes with sour cream.

Recipe 7: Yeast pancakes on choux pastry on kefir with semolina

Yeast pancakes on choux pastry and semolina. It turned out well for the first time, very tasty, tender and want more.

Semolina - 0.5 stack.
Wheat flour (heaped) - 5-6 tbsp. l.
Salt - 0.5 tsp
Sugar (+ 1 tsp) - 1 tbsp. l.
Yeast - 1/3 tsp
Chicken egg - 3 pcs
Water - 350 ml
Kefir - 300 ml
Milk - 200 ml
Vegetable oil - 3-4 tbsp. l.
Soda - 0.5 tsp

Pour semolina with kefir and leave overnight on the windowsill, well, or 5-8 hours.

Boil 200 ml of water.
Sift 2 tbsp into a bowl. flour and pour boiling water, stirring constantly so that there are no lumps. Cool the brewed flour a little.
If there are still lumps. Add 150 ml of water, stir and rub through a sieve. If there are no lumps, then just mix with water.

In a glass of warm milk, dilute 1 tsp. sugar, yeast and 1 tbsp. flour. Leave for 20 minutes.
Beat eggs lightly with 1 tbsp. sugar and salt, add the custard flour mixture (already diluted with water), semolina with kefir and yeast mixture. Mix everything well, add the remaining 2-3 tbsp. flour with soda, vegetable oil, mix.
The dough should be thick, like sour cream, in the process of proofing it will become a little thinner, but it should still be thicker than for ordinary pancakes, but thinner than for pancakes.
Cover the dough and put in a warm place for 1.5-2 hours.
The dough should come up, a good foam cap should appear on the surface.

Heat up the pan. Lubricate.
Mix the dough a little, not zealously, only slightly, otherwise it will fall off and the tenderness of the pancakes will be reduced to a minimum.
Bake pancakes small in size, 12-14 cm in diameter and slightly plump.

The dough is very tender, and it is necessary to adapt when baking, with the level of fire so that they do not burn and bake, otherwise it is difficult to turn over the unbaked pancake.
The pancakes are super soft and melt in your mouth. Bon Appetit!

Recipes for delicious pancakes

Custard pancakes on kefir and boiling water are an unusually tasty and ridiculously easy-to-prepare dessert! Step by step recipe with photos and videos. Try it!

45 min

182 kcal

5/5 (2)

When Shrovetide finds you in a student dormitory during a session, the search for pancake recipes is supplemented by new criteria: now they must not only be tasty and proven, but above all - quick, simple, do not require expensive ingredients and a lot of utensils.

So, if your desire to impress friends and family with culinary finds cannot be calmed by any everyday difficulties, meet the recipe for unusually tasty and ridiculously easy-to-cook kefir custard pancakes.

Kitchen appliances: to prepare such pancakes, you don’t even need a banal mixer (although, of course, you can try). The simplicity of this recipe has helped me more than once in the hostel, where, not only a food processor, it is sometimes problematic to find matches.

This great recipe for those who study, work or are simply not used to hanging around the stove for days. As a rule, the standard portion includes 2 pancakes, but you can feel free to increase the portion to the size of your appetite.

Ingredients

How to choose the right ingredients?

Kefir for pancakes you can take any, the percentage of fat content does not play a role, the main thing is that it be fresh and warmed up at least to room temperature. In the presence of microwave oven you can heat kefir somewhere up to 30 ° C, but this is not necessary.

Follow to eggs were fresh. Remember that rotten eggs are lighter than good ones, they won't sink in a glass of water, and they may contain solids.

Flour should be white or cream in color: this indicates that the product is fresh and not susceptible to mold.

Recipe

Video recipe for custard pancakes on kefir

Even more clearly, the simplicity of the recipe is shown in the video, which I recommend that you familiarize yourself with.

pancake secrets

Try to avoid lumps in the dough. If you beat the dough with a mixer or blender, this problem almost always disappears on its own. If you only have a whisk, it doesn't matter either. You just have to put in a little more effort.
Stack ready-made pancakes on top of each other: this is both compact and looks beautiful.
Custard pancakes are not very suitable for stuffing because of their porous structure, but no one will stop you from trying to cook with some not very liquid filling.

What do you eat custard pancakes with?

Custard pancakes are still more often used as a dessert for tea or coffee. They can be served with sweet cottage cheese, sour cream, condensed milk, jam. It is very tasty to make custard pancakes with banana. You can add chocolate, or you can experiment and wrap in pancakes salty stuffing: you should get an interesting combination with a sweetish dough. During my student years, I tried custard pancakes with all kinds of jam that I could only find in the hostel, and I’ll tell you honestly: this is the most delicious treat that I have ever tried.