Lacy custard pancakes with kefir. Kefir pancakes with boiling water - the best recipes for delicious choux pastry

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.

The finished, well-kneaded choux pastry is left to stand for 5-10 minutes and stirred 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, but 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: thin, delicate ones will be obtained from liquid ones, and thick ones from denser 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!

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

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

So, the recipe for custard pancakes with kefir:

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

How to cook thin custard pancakes with kefir?

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

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

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

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

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

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

The resulting dough is similar in consistency to pancakes.

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

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

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

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

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

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

So, the recipe for custard pancakes with kefir:

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

How to cook thin custard pancakes with kefir?

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

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

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

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

The resulting dough is similar in consistency to pancakes.

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

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

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

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

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

Hello dear readers. Today I want to offer you a recipe for custard pancakes made with kefir and boiling water. This recipe always produces pancakes; I’ve made them many times, and they always turn out lacy with holes. They can be stuffed with a variety of sweet and savory fillings. You can wrap pancake rolls with ham or red fish and serve them as a cold appetizer on your holiday table. It's beautiful, tasty and satisfying. We love these pancakes with honey or condensed milk, but they also go well with various jams, as well as savory fillings.

This recipe has been tested for years, you can safely cook it, since pancakes always turn out with holes. The taste is very delicate. From the specified amount of ingredients, you get such a stack of delicious pancakes.

Recipe for custard pancakes with kefir and boiling water with step-by-step photos

The quantity of products can be increased or decreased as desired. I usually make half a liter of kefir.

Ingredients:

500 ml. kefir (I use homemade)
1 cup boiling water (250 ml.)
2 eggs
1-2 tbsp. spoons of sugar
0.5 tsp soda
0.5 tsp salt
5 tbsp. tablespoons vegetable oil
2 cups of flour (I have a glass of 250 gr.)

Vanilla sugar optional (1 sachet is enough)

First, I prepared all the necessary products.

How to cook pancakes with kefir, tender, openwork with holes

Preparing the dough for pancakes, preparing it couldn’t be easier. Beat 2 eggs into a bowl. It is better to take large or medium-sized eggs. Whisk everything together.

Add salt and sugar, pour in 500 ml. kefir You can take homemade or store bought. I bought village milk, poured it into a jar, it turned sour and I prepared custard pancakes with kefir.

You can take kefir 2.5% fat, I didn’t use less for the test. I usually take 2.5%.

I pour out the flour. The flour must first be sifted. I used two cups of flour.

I beat the dough, we need it to be homogeneous and without lumps. Don’t be alarmed, the dough turns out thick, just like pancakes, that’s how it should be.

Since we have choux pastry for pancakes, I prepared boiling water by first boiling water. Dissolve baking soda in a glass of water.

I pour boiling water into the dough, stirring it intensively with a whisk, so we brew it.

Don't worry, nothing will cook in the dough. The result is a homogeneous pancake dough. Pour in the vegetable oil, mix everything well and set the bowl with the dough at room temperature.

I leave the dough for 10 to 30 minutes. As my grandmother used to say, in order for the ingredients to become friends with each other, they become the same temperature. In addition, all the lumps in the dough disperse.

I fry pancakes in a heated frying pan. For the first pancake, I pour a little vegetable oil into the pan.

I scoop up half a ladle of dough. My frying pan is 15 cm in diameter, so small.

Look, the custard pancakes immediately fall into a hole. Absolutely every pancake goes into a hole.

I turn it over and fry on the other side. Pancakes fry in a hot frying pan very quickly. I would like to emphasize that my frying pan has a non-stick coating.

You'll have to stand and fry, it won't take a minute. But look at the stack of pancakes that turned out.

Pancakes can be eaten warm or cold. Can be stuffed with meat. This will be a great tasty breakfast. But I want to talk separately about what you can stuff or stuff pancakes with.

What can you stuff pancakes with?

For breakfast, fry them on both sides in butter and serve with a cup of hot tea. A hearty breakfast is provided to you.

You can stuff pancakes with ham and cheese. It's very tasty. Before serving, reheat, the cheese will melt and will stretch. Children love these pancakes.

I usually grate the cheese, cut the ham or sausage into strips, and mix everything. No mayonnaise needed.

An excellent dish as a cold appetizer for a holiday table. Place thinly sliced ham or sausage on the pancake. I buy it sliced at the supermarket.

I roll it into a roll and cut it diagonally. Top with just a little mayonnaise and sesame seeds. I tried it for the first time for a friend’s birthday, it was very beautiful, inexpensive, and delicious.

You can stuff pancakes with cottage cheese. Roll it into a tube, put it in one layer in a glass form, pour it with sour cream and sugar (to taste) so that the pancakes are covered with sour cream. And bake in the oven for 10 to 20 minutes.

This is how delicious it turns out. The pancakes are the most tender. We top them with jam and eat them for breakfast with tea or coffee.

If you don’t want to bother with the filling, then serve custard pancakes on kefir with boiling water and natural honey. Our child really loves pancakes with honey.

This recipe is my favorite. If I want pancakes to be completely in the hole, then I cook according to this recipe. They are mild in taste. Eaten warm.

Our whole family loves pancakes. They don't stay with us. If I want to have pancakes for breakfast, I cook two servings at once. Then it's left for breakfast. The recipe is simple, uncomplicated, and always works.

We prepare these pancakes as a cold appetizer for the holiday table. This recipe for pancakes is made with kefir and milk. Stuff them with lightly salted red fish and cream cheese. Guests sweep it off the table as it turns out to be a very tasty dish.

Delicious pancakes with red fish and Philadelphia cheese video

You definitely haven't tried pancakes like these. This interesting recipe is made with sour cream and hard cheese.

Delicious and tender pancakes with sour cream and hard cheese video

You can also try pancakes with dill and hard cheese. Very tasty pancakes. All our recipes are good and very tasty.

Pancakes with dill and hard cheese video

Thin pancakes with kefir, milk and sour cream - video

An interesting recipe with sour cream, milk and kefir.

For dessert, I suggest trying chocolate pancakes with cocoa powder. These are sweet delicious pancakes, they are served with honey, jam, condensed milk, and chocolate.

Chocolate pancakes with cocoa powder - video

I suggest you try an interesting recipe for custard pancakes made with kefir and boiling water!The recipe is curious because of its technology: this is the first time I have seen such an original way of preparing the dough and such a magnificent result.

The pancakes taste like regular onesthin with milk : the center is soft, the edges, if fried longer, are crispy, and if you grease them with oil and stack them on top of each other, they become soft and tender. But the dough itself... it's something amazing! It almost escaped from the bowl! But let's take it in order...

For 1 serving (10-12 pancakes):

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

Double portion (20-24, depending on the diameter of the pan):

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

200 gram glass; it holds 200 ml of liquid or 130 g of flour.
After tasting, it seemed to me that there could be a little less salt and more sugar - depending on the taste and color :)

Beat the eggs with a mixer until fluffy: a minute or two at medium speed. Meanwhile, the water on the stove is boiling...

And now - the trick of the recipe: pour boiling water in a thin stream into the beaten eggs, without stopping beating! Naturally, I first had a question: won’t boiling water curdle eggs? But, as practice has shown, nothing collapses! The main thing is to pour in a thin stream, slowly, and constantly beat at medium speed. At the same time, the foam becomes even more fluffy and voluminous: I was so surprised to see that it was rising higher and higher, and now it almost ran over the edges of the bowl! I had to stop the process for a minute to pour the whipped mixture into a larger bowl!

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

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.

Add vegetable oil and stir. The dough is ready!

This is how fluffy and airy the dough is.

Before the first portion of dough, grease the frying pan with a thin, even layer of vegetable oil and heat it very well. If the pan is not hot enough, the dough will seem to spread; if it’s done properly, then it immediately hisses and is taken in by the openwork holes.

After pouring a scoop of dough onto a hot frying pan, spread it in an even layer by shaking and bake the pancake over a slightly higher heat than medium until browned on the bottom side. While the edges are pale, do not rush, because the half-baked pancake may tear. But when the edges turn golden brown, it’s time to turn them over.

In reviews of this recipe, there have been more than once opinions that turning such delicate pancakes is difficult, and you need to get used to them. I had no problems with turning over: the pancakes did not tear and were easily removed - 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 plate. If you bake longer, the edges will be fried and crispy, and the middle will be 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 out a new portion of dough, mix it.

This is how delicate pancakes are made with kefir and boiling water!