How to make custard pancakes on kefir. Pancakes on kefir with boiling water - the best recipes for delicious custard dough

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:

1. The eggs included in the composition are always beaten until smooth or in a thick foam, along with sugar and salt.
2. Depending on the recipe, boiling water is poured into egg mass or after mixing it with flour.
3. Kefir can be used with any fat content, and for splendor products, if desired, mix it with soda.
4. 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 cooked on kefir with boiling water will be the key to success in preparing such a desirable and tasty dish, from which all tasters will be crazy. Adhering to simple rules, which you can read below, getting the perfect taste of food will not be difficult:

1. At classic cooking custard base kefir, boiling water and flour are used in equal proportions.
2. The required volume of the main components is measured with a glass and, as a rule, two eggs are added per serving.
3. When brewing the base with boiling water, according to the recipe, it is poured in in small portions or in a thin stream, while intensively stirring the mass.
4. 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 benefits this method cooking 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.

Ingredients:

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

Cooking

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

Openwork pancakes on kefir with boiling water

Pancakes cooked on kefir with boiling water next 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.

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.

Cooking

1. Eggs are beaten with sugar and salt, then mixed with kefir and flour.
2. Soda or baking powder is thrown into boiling water, stirred, poured into the dough and beat a little.
3. They bake on kefir with boiling water in a hot frying pan, spreading it with fat.

Custard thick pancakes on kefir

Pancakes on kefir with boiling water, the recipe of which is given below, are obtained. 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.

Ingredients:

• 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.

Cooking

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

Custard pancakes on kefir without eggs

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

Cooking

1. Sugar, salt are dissolved in warm kefir and flour is mixed in.
2. Pour boiling water with soda and oil.
3. 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.

Custard pancakes on kefir - this is something new! They can be made different 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

• Cup 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 flour premium
• 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 to them. Beat the mixture with a whisk. She brightens up special efforts do not have to apply.

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 the desired holes to the baking, 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 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, 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!

What a magnificent air dough it 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 rocking 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 it is difficult to turn such tender pancakes, 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 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.

1. A few hours before the planned preparation of pancakes, you need to get kefir from the refrigerator and let it warm up a little.
2. 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.
3. 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.
4. Combine the resulting mass with curd-kefir.
5. 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.
6. Boil water, pour it into the dough, stirring vigorously.
7. At the end, vegetable oil is added to the resulting mass.
8. 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.

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:

1. The eggs included in the composition are always beaten until smooth or in a thick foam, along with sugar and salt.
2. Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
3. Kefir can be used with any fat content, and for splendor products, if desired, mix it with soda.
4. 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 choux pastry for pancakes on kefir with boiling water will be the key to success in preparing such a desired and tasty dish, which will make all tasters crazy. Adhering to simple rules, which you can read below, getting the perfect taste of food will not be difficult:

1. In the classic preparation of the custard base, kefir, boiling water and flour are used in equal proportions.
2. The required volume of the main components is measured with a glass and, as a rule, two eggs are added per serving.
3. When brewing the base with boiling water, according to the recipe, it is poured in in small portions or in a thin stream, while intensively stirring the mass.
4. 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. Bribes and simple execution of the technological process, which will take only 30-40 minutes.

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

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

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.

1. Eggs are beaten with sugar and salt, then mixed with kefir and flour.
2. Soda or baking powder is thrown into boiling water, stirred, poured into the dough and beat a little.
3. 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.

1. Kefir at room temperature is mixed with beaten eggs with sugar and salt.
2. Mix in the sifted flour.
3. Boiling water is poured in, adding soda and oil to it.
4. 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.

1. Sugar, salt are dissolved in warm kefir and flour is mixed in.
2. Pour boiling water with soda and oil.
3. 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. spoon;
• baking powder - 1 teaspoon;
• salt - ½ teaspoon;
• boiling water - 1 cup.

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

Custard pancakes 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 cup
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 you get 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 glass of flour with low-fat kefir 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, kefir custard pancakes can be made in many 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. regular pancakes, which 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 topping. 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 more rich taste pancakes and their high 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 with 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 independent second dishes 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. Let's taste it 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 more holes than a test.
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 sprinkle such a pan coarse salt and heated over high heat for a certain amount of 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. We fill hot pan 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 tasty 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

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

There is an opinion that pancakes are cooked only with milk, and only pancakes, gingerbread and cakes are baked with kefir. Today I want to convince you. Kefir pancakes are the most delicious, openwork, soft and thin. They just melt in your mouth. Thanks to kefir, the dough will turn out to be air-bubble, which will give the pancakes additional airiness, and boiling water will add stickiness to the flour.

So, the recipe for custard pancakes on kefir:

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

How to cook thin custard pancakes on kefir?

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

The process of making pancake dough is so fast that it is better to prepare everything desired products and place them nearby so that they are at hand. Therefore, I immediately turn on the kettle so that the boiling water does not cool down while I prepare the dough.

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


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

Now it's the turn of flour - I pour the entire volume of flour, add salt and stir so that there are no lumps left.

I pour in three tablespoons of odorless vegetable oil so that it does not spoil the taste of pancakes.

It turns out the dough is similar in consistency to pancakes.

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


Notice the proportions of water, kefir and flour - this perfect combination, and you do not have to adjust the density of the dough. Since I learned this recipe, now I cook it this way.

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


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

These are such ruddy thin pancakes. From this portion of the products, approximately 20-25 pancakes are obtained, depending on the thickness and diameter, so I always cook a double portion of the dough at once, and bake it simultaneously in two pans to make it faster.

Cook at least once such custard pancakes on kefir and you won’t notice how they disappear from the plates, and the family will ask for more!

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

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

Let's bake pancakes again today! At this word from my family experts home cooking eyes light up and mood rises. After all, they all love “all sorts and not all” very much (as my son said in childhood, pancakes. In general, I cook them very often. I know a lot of cooking options, all time-tested. For lovers of openwork lace baking, I’ll show you how to bake pancakes on kefir A recipe with a photo step by step will help you see all the intricacies of preparing this miracle.

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

Is in preparation little secrets, thanks to which perfect thin pancakes with holes are obtained. I will tell about them in detail. By this method, everyone will get successful pancakes. You can proudly boast of delicious ruddy pastries. Delight your children with yummy, who will definitely appreciate them.

• 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

Custard pancakes on kefir with boiling water

1. Step one. 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".
2. 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 to them. Beat the mixture with a whisk. She will brighten, no special efforts will have to be applied.
3. Step two. Pour the heated kefir and stir. Choose sour kefir, so it will react better with soda.
4. 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.
5. 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 the desired holes to the baking, make it openwork.
6. 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.
7. With the last portion of flour, mix soda, add to the dough and stir. If the proportions are right, you will get batter, as it should be. Don't worry, everything will turn out great.
8. Step three - add vegetable oil. This trick will allow you not to constantly lubricate the pan with oil.
9. We leave it to “think” for 10 minutes, during which time the ingredients will “endure - fall in love” with each other.
10. Step four is baking. 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. This amount of food is enough to feed two to three people. For 1 liter of kefir, increase the amount of products four times.

• The main mistake is not to pour boiling water right away, pour it in a thin stream.
• Let the batter not bother you, it will definitely turn out to be much more liquid than on pancakes.
• Before baking, stir it with a ladle each time, then the flour will not settle to the bottom.
• A poorly heated pan is the main reason if pancakes burst. Heat it over high heat, then reduce by half.
• A thinly poured layer along the bottom of the pan is the key to the appearance of delicacy.

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

Gorgeous openwork custard pancakes are ready! Enjoy their taste and ease of preparation. Soon I will tell and show how to cook them in milk. Do not miss new recipes, visit the site.

Custard pancakes on kefir: different recipes and cooking secrets

To slightly diversify the usual methods of making pancakes, mastering new recipes will help - for example, you can try pancakes on kefir with boiling water. Choux pastry products are soft, retain freshness for a long time (do not dry). In addition, cooking does not take much time and effort.

Consider various recipes pancakes on kefir with boiling water - classic and its variations. Common features for pancakes prepared according to these recipes are beautiful color, porosity, roastiness and amazing tenderness. And, of course, a minimum of products that are almost always in the house.
Helpful Hints

How to achieve the perfect dough consistency and how is it more convenient to bake custard pancakes on kefir? Take advantage of these tips.

• Ideal temperature. It is desirable that the ingredients are not cold. Remove food from the refrigerator at least half an hour before cooking. Then they will connect much better.
• We choose dishes. During the preparation of choux pastry for pancakes on kefir, when boiling water is introduced into the egg mixture, the volume of the mixture increases significantly. Therefore, it is better to take dishes large and deep.
• To not "cook". Boiling water, contrary to possible fears, will not “cook” other ingredients. But for this it must be introduced gradually, in a very thin stream. At the same time, the dough must be mixed.
• Consistency. It is best that the dough is liquid, then the pancakes will turn out thin, with holes. And if you let the finished mass stand for 15-20 minutes, the gluten of the flour will swell (from boiling water), and the pancakes will not tear.
• Fast and accurate. In order to pour the dough into the pan, you can use plastic bottle. It is easy to measure the right portions with it, while drops will not fall on the stove (which can happen when using a ladle).
• We prepare in advance. You can prepare the dough, for example, in the evening and use it the next day. Until the time of cooking, you need to store it in the refrigerator in an airtight container.

Classic cooking method thin pancakes on kefir with boiling water it is quite “fast”: it is well suited, for example, if guests should come to you very soon. Kids also love these pancakes.

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

1. Whisk the eggs, granulated sugar, baking soda, and salt to a good, fluffy foam (using a hand whisk or hand mixer).
2. Pour boiling water into the foam, gradually shaking the egg mixture at this time.
3. Enter kefir, flour, mix (there should be no clots), pour in the oil.
4. Heat up a frying pan, brush with oil.
5. Pour out the dough in batches. When one side is browned, bubbles will appear on it - carefully turn over.

Without the use of eggs

These pancakes are egg-free and are a great choice for vegetarians, fasting or allergy sufferers. The dish is slightly different from the classic, but the taste is nevertheless very pleasant. And cooking is even a little easier.

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

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

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

With heating on the stove

It's not quite the usual way cooking, as the ingredients will need to be kept on the stove. By the way, it is possible that not all the water from the specified volume will be used.

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

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

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

Openwork pancakes on kefir with boiling water are a real decoration of the table, while their preparation is not particularly difficult.

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

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

The pan should be greased with oil once and heated until a light haze appears. Then pancakes will be well removed.

Many housewives consider these pancakes to be ideal - because they are airy, they turn over well when baking, they do not tear and do not dry out at the edges. And they do not feel either the acid of kefir or the taste of soda. Having mastered any recipe for kefir custard pancakes, you can always cook wonderful tasty dish for family or guests.

Thin pancakes on kefir with boiling water

In almost every family, pancakes are one of the most favorite dishes. Every housewife must have a favorite pancake recipe. Previously, I didn’t get pancakes on kefir at all, they were very thick and stuck to the pan. But there was one simple recipe for kefir pancakes, which has become one of the most beloved and pancakes always turn out on it.

I suggest you cook thin pancakes on kefir with boiling water, which turn out delicious and with beautiful holes. I hope you succeed the first time, and step by step photos will help you not to make mistakes and prepare everything correctly. To prepare thin pancakes on kefir with boiling water, you will need the following products: kefir, eggs, flour, boiling water, sunflower oil, soda, sugar and a pinch of salt.

Ingredients for thin pancakes on kefir with boiling water

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

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

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

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

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

Heat the pan in which we will bake pancakes well. When baking pancakes, it is very good to heat the pan, then the pancakes will not stick, and you will not need to constantly lubricate it with oil (I grease the pan only 1 time before the first pancake, although my pan is the most common without a non-stick coating). Pour a little dough into a heated and greased pan with a small amount of oil and evenly distribute it over the surface.

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

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

Pancakes on kefir with boiling water - openwork

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

Today I made pancakes in boiling water and kefir, they are extremely tasty and tender, and they are all lacy, with a hole, thin. As my husband noted, you can filter vermicelli through pancakes.

From the indicated amount of ingredients, I got 35 pancakes. I baked in a pan with a diameter of 15 cm.

Pancakes are not even thin, but thin. The most important secret, pour half a ladle of dough into the pan. And also fry them in a hot pan.

This recipe can be viewed in 2 minutes in the video from the photos, which is presented at the end of the article.

Pancakes on boiling water and kefir

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

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

Today, as always, a step-by-step recipe with photos that will help you prepare the most delicious and tender pancakes.

Pancakes on kefir with boiling water - openwork, thin, in a hole, recipe with photo

The recipe is simple and perfect, frying pancakes is a pleasure, as they really turn out all in the hole.

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

I use kefir made at home from milk. If you, for the test, will use just such kefir, then take no fresh product, since fresh kefir is not sour. But if kefir stands for at least a day at room temperature, it will already be more acidic.

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

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

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

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

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

It turns out a homogeneous dough. The dough turns out like a pancake, thick.

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

We continue to beat the dough for pancake whisks, the dough will not be so thick. Next, I add vegetable oil to the dough, mix everything and leave for half an hour at room temperature. I usually leave it on the kitchen table. Sometimes they say. "Let the dough rest."

We fry pancakes in a hot pan. For the first pancake, I grease the pan with vegetable oil. Sometimes the first pancake turns out to be “lumpy”, it is even considered normal when, exactly, the first pancake is lumpy. But this is most likely due to an insufficiently heated frying pan.

I confess honestly that my first pancake, as expected, is “lumpy”, I hastened to pour in the dough. I even thought that I need to add a little flour. But when the pan is hot enough, the pancakes will turn out amazing, into the hole. So I didn't add flour.

Pour the dough from the center to the edges, it is more convenient for me to do it on weight, and as if scrolling the pan so that the dough spreads and a circle forms.

To make pancakes thin, pour half a ladle of dough.

Pancakes are delicate, holey and thin, so during the baking process I realized that the proportions in this recipe are ideal.

Pancakes are fried on both sides. I have a non-stick frying pan. To fry or not, decide for yourself.

We don't like scorched pancakes, so I try to get them browned without burning them. I turn over with a special spatula.

In the process of frying, if necessary, the pan should be lubricated with vegetable oil or a piece of bacon, as it suits you.

This is how we fry each pancake. I stack pancakes. Each pancake can be lubricated with butter. But I do not do this, because the pancakes are greasy. But this is my opinion.

My mother, for example, always greases each pancake with butter, no matter what recipe she cooks. So pancakes are softer, tastier and with creamy notes.

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

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

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

What to do with pancakes, decide for yourself. My grandmother, for example, on Maslenitsa treated all the neighbors with pastries. On the Easter holiday, she also treated the neighbors with pies.

The taste of pancakes is excellent, everything in moderation, just enough. But, of course, I recommend trying pancakes when baking and adding sugar, for example, if you don’t have enough. But if you serve pancakes with jam, then sugar is not needed, since pancakes with boiling water and kefir can be cloyingly sweet.

Today I remembered another recipe that I once prepared for my family. This is a pancake pie. It can also be done for the holidays. A friend gave me the recipe. But I have been making it for a long time. Children don't like liver very much.
For pancakes we take:
2 eggs, 1.5 tbsp. l. sugar, 0.5 tsp soda, 0.5 tsp salt, 350 ml milk, 200 g flour, 1 tbsp. l vegetable oil.
But it's also not important. Everyone can cook pancake dough according to their proven and favorite recipe.
Filling:
400 g chicken liver, 1 tbsp. l vegetable oil, 1 carrot, 1 onion, 50 g butter, 1 egg.
For decoration, you can take 150 g of sour cream, 50 g of ketchup. salt and pepper to taste.
Beat eggs with sugar, salt and soda. Pour in 200 ml of milk, add flour, mix everything well. Gradually pour in the rest of the milk. Bake pancakes.
For the filling, fry the liver. Posting carrots, onions. fry a little too. Grind everything in a blender, add butter, salt and pepper.
Put 2 pancakes in the form and set aside 2 more. Distribute the filling among the rest. Roll each pancake into a tube and put in a mold.
Beat the egg and pour over the top. Cover with the remaining pancakes. Mix sour cream with ketchup, spread the top layer and put in the oven to bake for 20 minutes.
Or you can just spread pancakes with stuffing and fold them in the form of a cake. Decorate with something on top. You will get such a snack cake.

And I not only liked this recipe, but also intrigued me. Even though it takes a bit of fiddling with it, I think it's worth it. We won't be able to do it for this Maslenitsa.

It can be done and after the post already, try it. After all, we bake pancakes not only for Maslenitsa.

Olya, I also made such a cake once, it’s good that I reminded you. Only the truth, we have already eaten so many pancakes, we will postpone this matter for the future.
And I also remembered one recipe for pancakes, I will write below.

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

And we recently prepared such a liver cake, from chicken liver. It turns out very tasty. I don’t really like liver, but I ate it with pleasure in this cake.

I love this cake too. Delicious and very filling as well.

I like to make just such pancakes on kefir with boiling water, they really turn out thin and tender, very tasty. But I don't get holes like that. It seems that the recipe is such, what is the focus here?

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

Olya, can you make puff pastry cakes the size of pancakes? It turns out that the lower and upper korzh- puff pastry, and between them - pancakes with different fillings? Is this a kurnik?)) I just didn’t cook a kurnik. you have to try to do that. love puff pastry. Only after the post we will do it. We also ate different pancakes, we need to take a breather for the body.
Thanks for the delicious recipe!

Pancakes on kefir with boiling water - the best recipes for delicious custard dough

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:

1. The eggs included in the composition are always beaten until smooth or in a thick foam, along with sugar and salt.
2. Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
3. Kefir can be used with any fat content, and for splendor products, if desired, mix it with soda.
4. 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 choux pastry for pancakes on kefir with boiling water will be the key to success in preparing such a desired and tasty dish, which will make all tasters crazy. Adhering to simple rules, which you can read below, getting the perfect taste of food will not be difficult:

1. In the classic preparation of the custard base, kefir, boiling water and flour are used in equal proportions.
2. The required volume of the main components is measured with a glass and, as a rule, two eggs are added per serving.
3. When brewing the base with boiling water, according to the recipe, it is poured in in small portions or in a thin stream, while intensively stirring the mass.
4. 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. Bribes and simple execution of the technological process, which will take only 30-40 minutes.

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

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

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.

1. Eggs are beaten with sugar and salt, then mixed with kefir and flour.
2. Soda or baking powder is thrown into boiling water, stirred, poured into the dough and beat a little.
3. 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.

1. Kefir at room temperature is mixed with beaten eggs with sugar and salt.
2. Mix in the sifted flour.
3. Boiling water is poured in, adding soda and oil to it.
4. 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.

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

Quick pancakes on kefir with boiling water

Lush milk pancakes without yeast recipe