Custard pancakes with kefir recipe. Custard pancakes with kefir: different recipes and cooking secrets. Lenten custard pancakes on water without eggs - a simple recipe

22.03.2024

Pancakes are a universal dish that is suitable not only for breakfast, lunch and dinner. But it also goes perfectly with the holiday table. Because they are an excellent snack and table decoration.

There are a lot of pancake recipes and they are all easy to prepare. But finding the one that suits you is very difficult. After all, you need to try so many times to bake pancakes that many simply give up. There is nothing wrong with this because you need to start with the simplest.

First, take a look in the kitchen and see what products you have. Surely you will find flour, eggs, milk or kefir. You can bake wonderful pancakes from these products, and we have prepared recipes for you to suit every taste.

This is my favorite recipe. It turns out pancakes very thin and with holes. And when you make dough with kefir, this is very difficult to achieve.

Ingredients:

Kefir – 1 glass;
Boiling water – 1 glass;
Flour – 1.5 cups;
Chicken egg – 2 pcs.;
Vegetable oil – 2 tablespoons;
Salt – 1/4 teaspoon;
Soda – 1/4 teaspoon;
Sugar – 3 teaspoons;
Vanilla sugar - 0.5 teaspoon.

Preparation:

1. To prepare the dough, we need a deep cup or pan. Break chicken eggs into it. Add salt, sugar, vanilla sugar to them. Whisk everything together.

2. Sift the flour through a sieve and mix with soda.

You should always sift the flour before use. It will be saturated with oxygen and will be more sticky. And the products will turn out lighter and fluffier.

Pour kefir into a cup with the eggs and add flour little by little. Stir with a whisk until the lumps disappear completely. The dough is thick, like for pancakes.

3. Slowly begin to pour in boiling water. In this case, the dough must be constantly stirred. And try not to pour in the same place. And at the end add vegetable oil.

Thanks to vegetable oil, the pancakes will not stick to the pan when baking.

4. Place the frying pan on the fire and grease it with a few drops of vegetable oil. You need to heat it until a slight smoke emits and the smell of the oil intensifies.

The frying pan should be lubricated with oil, and not poured generously from a bottle.

5. Pour the dough into the frying pan with a ladle, while constantly rotating it so that it spreads over the entire bottom. The pancakes bake very quickly, just count to 20 and you can turn them over to the other side. On the second, fry it a little and you can transfer the pancake to a plate and grease it with butter.

Custard pancakes on kefir with boiling water. Recipe

Ingredients:

Kefir 2.5% – 2 cups;
Boiling water – 1 glass;
Flour – 1.5 cups;
Sugar – 2 tablespoons;
Salt – 0.5 teaspoon;
Soda – 1 teaspoon;
Vegetable oil – 3 tablespoons;
Chicken egg – 2 pcs.;
Vanillin – 0.5 teaspoon.

Preparation:

1. First, break the chicken eggs into a bowl. Add salt, sugar and, if desired, vanillin. Wipe everything with a spoon. Pour in the kefir and mix lightly.

2. Pour soda into a glass of boiling water to extinguish it. Gradually pour boiling water into the mixture, but with the help of a mixer or whisk it must be stirred without ceasing. Otherwise, the eggs and kefir will curdle when they come into contact with boiling water. And then immediately pour in the vegetable oil.

3. Now add the flour, previously sifted through a sieve. Stir until the lumps disappear completely, as the dough should be homogeneous.

4. Heat the frying pan and grease it with sunflower oil. A light smoke begins to emanate from it.

Just make sure that the smoke should be light, and not when the oil is already starting to burn.

5. Using a ladle, pour the dough into the pan. In order for it to completely spread throughout the pan, it must be rotated. Bake on one side first, then turn over to the other side and bake until done. Place the finished pancake on a plate and brush with melted butter if desired.

The secret to making delicious kefir pancakes without eggs:

Many of these pancakes are called vegetarian or dietary. Whatever you want. But what difference does it make if the pancakes are delicious anyway?

Ingredients:

Kefir – 1 glass;
Soda – 0.5 teaspoon;
Sugar – 1 tablespoon;
Boiling water – 1 glass;
Flour – 1 glass;
Vegetable oil – 2 tablespoons;
Butter – 50 gr.

Preparation:

1. Sift flour through a sieve. Pour boiling water into it and knead the dough. You can use a whisk or mixer.

2. Warm up the kefir a little. Pour baking soda and sugar into it. Stir until the sugar is completely dissolved. And the kefir will begin to foam from the soda. Pour the mixture into the dough. Stir until the lumps are completely dissolved. The dough becomes like thick cream. Don't forget to pour vegetable oil into the dough and mix.

3. Let's start baking pancakes. Grease the frying pan with oil and put it on fire. When it warms up, pour in the dough using a ladle. Bake one side until the batter disappears from the surface and the edges begin to brown. Using a spatula, flip the pancake to the other side and bake for 15 seconds.

4. Transfer the finished pancake to a plate and grease with butter.

How to properly and beautifully wrap pancakes for Maslenitsa?

Proper serving of a dish on the table is not only beautiful, but also tasty. You can wrap anything in pancakes, but how you do it or in what way is up to you.

Method 1: triangle.

If desired, grease the pancake with jam and fold it first in half, and then half in half again. It turns out to be a triangle.

Method 2: tube.

We grease the pancake with something tasty or put the filling closer to the edge and begin to roll it into a tube. Just make sure the filling doesn’t fall out from the sides.

Method 3: closed tube.

Place cottage cheese filling on the edge of the pancake. Let's start twisting it. Then we bend the pancake from the sides and continue to twist it until the end into a tube.

Method 4: envelope.

Grease the pancake or put the filling on it. First we bend one side of the pancake. Then from the sides. And we bend the very last upper side. All sides are overlapped on each other. It turns out to be an envelope.

Method 5: double triangle.

Place any filling in the middle of the pancake. We wrap the sides in the shape of a triangle. They shouldn't come at each other. And then we put another triangle out of it again.

Method 6: double roll.

Have any of you made rolls at least once? The principle is exactly the same here. First, grease the pancake with melted cheese. Then add a few strips of fish. We twist everything into a tube and cut it in half diagonally with a sharp knife.

Method 7: rolls.

Here you need to wrap it the same way as method 6. You just need to cut it with a knife into 4 or more pieces.

Method 8: snail.

The pancake without filling is wrapped in a tube. Then wrap the tube into a spiral. Since it will unwind, secure it with a toothpick or skewer. You can decorate the top with berries or, like ours, with caviar.

Method 9: canapes.

Place the pancake greased with melted cheese in layers. Place sausage or fish on top. So we alternate the layers several times. Place everything in the refrigerator for 20 minutes. When we get it, we trim the edges of the pancake so that we get a large square. We stick toothpicks into it at some distance from each other. Using a sharp knife, holding the pancake with your hands, carefully cut between toothpicks. Place olives on top and serve.

Method 10: bags.

Place the filling in the middle of the pancake. It could even be a salad. We gather the edges of the pancake in the shape of a bag and tie it with greens. It turns out to be a beautiful presentation of the dish on the table.

Bon appetit!

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:

The eggs included are always beaten until smooth or into 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 at any fat content, and to make the products more fluffy, you can mix it with soda if desired.
Pancakes are baked with kefir and boiling water on a hot, oiled cast-iron frying pan or a special pancake maker.

Choux pastry for pancakes with kefir

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

In the classic preparation of custard base, kefir, boiling water and flour are used in equal proportions.
The required volume of the main ingredients is measured in 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 small portions or in a thin stream, while vigorously stirring the mass.
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 of the technological process, which takes only 30-40 minutes, is also captivating.

Ingredients:

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

Preparation

To prepare delicious pancakes with kefir and 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.
It is baked with kefir in the traditional way on an oiled pancake maker.

Openwork kefir pancakes with boiling water

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

Ingredients:

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

Preparation

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

Custard thick pancakes with kefir

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

Ingredients:

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

Preparation

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

Custard pancakes with kefir without eggs

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

Ingredients:

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

Preparation

Dissolve sugar and salt in warm kefir and stir in flour.
Pour in boiling water with soda and oil.
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.

Pancakes are a favorite culinary product that is very easy to prepare. Every housewife has her own recipe. Thin, tender, airy pancakes are made from kefir dough. If you brew it with boiling water, the baked goods will not stick to the pan; they can be fried without oil. Choux kefir dough does not require the addition of yeast, but the finished 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 quantity depends on the desired taste;
egg - 2 pieces;
vegetable oil - 2 - 3 tablespoons;
soda - half a teaspoon;
salt - a pinch.

Add vanillin to the choux pastry if you like this additive. It is advisable for the ingredients to be at room temperature. Don't forget to prepare a bowl, whisk or mixer, frying pan and ladle. Boil the water first.

Cooking process:

Break the eggs into a bowl. Add sugar and salt there. 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 in the flour, which must be sifted. Mix thoroughly, making sure there are no lumps.
Pour soda into a glass of boiling water. Stir until the baking 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 ingredients.

Leave the finished, well-kneaded choux pastry for 5-10 minutes and stir again. Then start frying:

Heat the pan over high heat, then reduce 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.
Use a ladle to scoop out the batter and pour it into the center of the pan. Take the dish by the handle and lift it up. Using smooth movements, spread the dough over the entire bottom of the pan. Return the cookware to the stove.
Fry the pancakes for 50 - 70 seconds on one side, and half as long on the other. Lift the edge of the baked goods with the tip of a knife, fork or spatula, grab it by the raised edge, and turn it over. Cooking time depends on the features of your stove.

The finished pancakes are placed on a wide plate and greased with butter. If you plan to stuff the baked goods, leave everything as is, without greasing.

Thin

The thickness of custard pancakes made with kefir depends on the thickness of the dough: liquid ones will turn out to be thin openwork ones, and thicker ones will turn out to be thick ones. It's all about the ratio of liquid and dry products:

add flour to kefir and eggs gradually until the dough has the consistency of liquid sour cream;
The thick dough is similar to yogurt or thick, thick sour cream.

Openwork

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

extinguishing in itself does not give anything. The fact is that when acid and alkali enter the dough, they enter into a chemical reaction of mutual neutralization with the formation of carbon dioxide bubbles. They loosen the dough and make it porous. A certain ratio of these two components is necessary, otherwise the baked goods will either be sour or taste like soda. Quenching in a spoon (as they say in recipes) releases gas into the air and not into the dough, which makes the procedure pointless;
The acid of kefir will interact with the alkali. As you understand, there is more of it than soda. Therefore, you should not be afraid that ready-made custard pancakes will taste of this component.

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

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.

Using a mixer, beat the eggs into a fluffy foam. This will take about 2 minutes.
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.
Kefir is poured into the resulting mass.
All that remains is to add flour, granulated sugar, salt sifted with soda and mix all the ingredients thoroughly.
The dough is beaten again with a mixer until there are no lumps left in it.
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. full-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.

Place the cottage cheese in a bowl, add soda, sugar and salt. Vinegar is not required for extinguishing.
All ingredients are poured with kefir and mixed thoroughly.
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.
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.
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.
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 gourmet dessert. If desired, you can also add 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.

Kefir, eggs, soda, sugar and salt are thoroughly mixed and beaten with a whisk.
Cocoa and flour are gradually introduced into the dough. It should turn out thick.
The milk is brought to a boil and carefully poured into the dough. In this case, the mass must be constantly stirred.
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 ready-made 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.

Chicken eggs are beaten well with sugar. It is best to use a mixer on medium speed for this.
Kefir is mixed with soda and poured into the sweet egg mass.
The ingredients are whipped again until a thick foam cap appears on the surface.
All that remains is to add the flour into the dough in minimal portions. It is advisable to first sift it with soda.
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.
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.
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 greased with butter on both sides while still hot.

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.

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

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

How to cook custard pancakes with kefir and milk?

It’s very tasty to mix both kefir and milk in one dish. The result will be delicate, 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. The following is a detailed recipe for custard pancakes with kefir and milk.

Kefir is heated in a water bath to approximately 50 degrees. It is very important to constantly stir it and not overheat it.
Soda, egg, sugar and salt are added to kefir.
Flour is poured into the dough in minimal portions using a sieve.
Bring the milk and butter to a boil, immediately remove from the heat and add to the dough base.
All ingredients are thoroughly mixed.
Pancakes are baked in a well-heated frying 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 pan should have time to dry thoroughly.

Yeast pancakes

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.

In order for the yeast to start acting faster, kefir needs to be slightly heated. Sugar and flour are also added to dairy products.
While the dough is rising, the container is covered with cling film. After 20 minutes, the mass should double in size.
Eggs are driven into the resulting dough, after which all ingredients are kneaded until smooth.
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.

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.

How to cook pancakes with kefir and boiling water?

The eggs included are always beaten until smooth or into 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 at any fat content, and to make the products more fluffy, you can mix it with soda if desired.
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:

In the classic preparation of custard base, kefir, boiling water and flour are used in equal proportions.
The required volume of the main ingredients is measured in 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 small portions or in a thin stream, while vigorously stirring the mass.
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

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

To prepare delicious pancakes with kefir and 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.
Thin custard pancakes are baked with kefir in the traditional way on an oiled pancake maker.

Openwork kefir pancakes with boiling water

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.

Beat the eggs with sugar and salt, then mix with kefir and flour.
Throw soda or baking powder into boiling water, stir, pour into the dough and beat a little.
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.

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

Custard pancakes with kefir without eggs

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.

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

Quick pancakes with kefir and boiling water

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.

All ingredients 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 with kefir (openwork)

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

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

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

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

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

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

To prepare custard pancakes with kefir I needed:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Custard pancakes with kefir, recipes

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

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

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

Custard pancakes on kefir with boiling water

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

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

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

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

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

Custard pancakes with kefir and boiling water - video recipe

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

Custard pancakes based on kefir with milk

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

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

Custard pancakes on kefir with cottage cheese

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

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

Custard pancakes on kefir with semolina

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

A special feature of pancakes with semolina is the delicate texture of the dough. Because of this, it is important to ensure that they are cooked through without burning. Otherwise, they can easily be torn when turned over.

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

Custard pancakes with kefir and yeast

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

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

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

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

Thin custard pancakes with kefir

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

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

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

How to cook thin custard pancakes with kefir

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

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

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

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

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

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

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

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

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

Bon appetit everyone!

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Custard pancakes with kefir

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

1 drop of your desire

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

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

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

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

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

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

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

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

Natalya Balduk11