Custard pancakes with kefir. Custard pancakes with kefir and eggs
Elena 23.02.2019 10 750
If you are looking for interesting recipes for your favorite folk delicacy for Shrovetide, then pay attention to custard pancakes on kefir. They turn out to be soft, delicate, with a lot of holes.
They are called so because the dough is brewed with boiling water, which makes it elastic and allows it to bake. thin pancakes that roll over easily and do not tear.
This method will not let you down and will appeal to those for whom these round cakes are not always perfect. And do not forget to look at the options, this is primordial Russian dish always baked for Shrovetide.
Custard pancakes with kefir and boiling water with holes
If you want to get real tasty dish, then do not use a fat-free product for preparing the dough, the fat content should be at least 2.5%.
Another important point is sifted flour. Do not skip this stage, then the pancakes will turn out to be tender, airy, with a lot of holes.
Ingredients:
- kefir fat content. 3.2% - 2 glasses
- eggs - 2 pcs.
- sugar - 2 tbsp. l.
- salt - 1/2 tsp.
- soda - 1/2 tsp.
- boiling water - 1 glass
- vegetable oil- 3 tbsp. l.
- flour - 2 cups
How to cook:
What is the reason if pancakes come out without holes? Perhaps you have a thick dough, then you can dilute it with water. If the density is normal, then perhaps you are pouring too much of it into the pan, put a little less in the ladle.
Recipe for openwork custard pancakes with kefir and milk
This option is for those who cannot imagine a round treat without milk. These two dairy products complement each other beautifully and, with a little effort, you will end up with a delicious stack of treats.
To make it easier to turn the pancakes, you first need to walk along the edge of the product with a knife or a sharp wooden stick, separating the drying dough from the pan. As soon as there are no damp areas on the surface, the round yummy can be turned over.
Required products:
- a glass of milk
- a glass of kefir
- 2 eggs
- 2 tbsp. l. Sahara
- a pinch of salt
- 1 tsp soda
- a glass of flour
- 2 tbsp. l. vegetable oil
Cooking method:
If you wish, you can combine dairy products, or you can do it on some one. On the site my friend has an interesting selection of custard pancakes in milk, I recommend looking.
How to cook thin kefir pancakes without eggs
If for some reason you decide to bake without eggs, then in conventional recipes it is advised to add starch as a connecting link. For the preparation of custard products, you can not do this, they will turn out to be elastic without it.
You will need:
- kefir - 400 ml.
- flour - 250 gr.
- boiling water - 220 ml.
- sugar - 1-2 tbsp. l.
- salt - 0.5 tsp
- soda - 0.5 tsp.
- olive oil - 2 tablespoons l.
Step-by-step cooking recipe:
Custard pancakes are good on their own and are also great for stuffing.
Video recipe for custard pancakes "Vologda lace"
If you want to get cakes with the maximum number of holes, similar to Vologda lace, then take a look step by step video recipe... Although it does not differ much from the first cooking method, it has its own subtleties that will help make real pancake lace.
Kefir pancakes on rye flour
Rye flour is healthy, but it makes the dough thicker. To give the products airiness, only 50% is taken, and the remaining half is replaced wheat flour... They are great for stuffing, especially the taste of such pancakes goes well with savory filling... Adjust the amount of sugar in the dough depending on how you serve them.
Recipe composition:
- kefir - 500 ml.
- eggs - 3 pcs.
- vodka - 2 tbsp. l.
- rye flour - 1 glass
- wheat flour - 1 glass
- sugar - 2-3 tbsp. l.
- salt -1/2 tsp
- vegetable oil - 2 tbsp. l.
- soda - 1/2 tsp.
- hot water - 250 ml
How to bake:
Experienced housewives can determine the required thickness of the dough "by eye". If you do not have such experience yet and you are afraid of making it too liquid, then bake one first. See how the dough spreads in the pan, how the product turned out and, depending on the result, decide to dilute the dough or not.
Custard pancakes on kefir cooked with yeast
The method of preparation practically does not differ from the previous ones, only yeast is added here for splendor. In this regard, you will need a little more time, since yeast dough should fit. But the result will surely please you, you will get soft, delicious pancakes with holes.
Ingredients:
- kefir - 500 ml.
- eggs - 3 pcs.
- fresh yeast - 10 gr.
- vodka - 2 tbsp. l.
- rye flour - 1 glass
- wheat flour - 1 glass
- sugar - 1-2 tbsp. l.
- salt -1/2 tsp
- vegetable oil - 50 ml.
- water - 1 glass + 50 ml.
Step by step description:
I am sure that custard pancakes with kefir will appeal to you and your household. They can be served with sour cream, honey, jam, and also made with a variety of fillings.
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Bon Appetit!
I propose a recipe for custard pancakes on kefir, the dough for which is brewed at the last stage of its preparation. Sometimes beaten eggs are brewed first, and then the dough is prepared, but the first option is much simpler and somehow took root more. Pancakes can be prepared in almost any thickness from thin to solid. They work well with any sauces and toppings, both sweet and savory. Sour cream, preserves and jams, melted butter, cottage cheese, fruits, mushrooms, cheeses, sausages, potatoes ... the list of pancake additions is almost endless!
Prepare flour, kefir (any fat content or even whey), eggs, sugar, salt, soda (and sometimes I do without it), refined vegetable oil and water for boiling water.
Combine kefir, soda, eggs, salt, sugar, vegetable oil.
Stir.
Add flour.
Stir, the dough will be thick, almost like a pancake.
Pour in boiling water while stirring - this is the brewing of the dough.
The finished dough is the usual pancake consistency and with bubbles. It is advisable to let it stand - rest for a few minutes and then bake.
On special pancake pans, teflon or calcined cast iron, you can bake pancakes without oiling or grease only before the first pancake. Fry each pancake on both sides.
In pans with a diameter of about 18 cm, I got 20 thin openwork pancakes on kefir.
Bon Appetit!
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 in practice new recipes for traditional Russian delicacies. Pancakes on kefir with boiling water differ from the classic ones in the technology of preparation, 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 a rich culinary experience or any special skills. If you have a list at hand suitable recipes and the basic basic recommendations set out below, accompanying each of them, even a beginner can cope with the task:
- The eggs included in the composition are always beaten until smooth or into a thick foam together with sugar and salt.
- Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
- You can use kefir of any fat content, and for splendor products, if desired, mix it with soda.
- Pancakes are baked on kefir with boiling water in a hot oiled cast-iron frying pan or a special pancake maker.
Choux pastry for pancakes on kefir
Properly cooked choux pastry for pancakes on kefir with boiling water will become the key to success in the preparation of such a desired and delicious dish, from which all tasters will be crazy. Adhering to simple rules, which you can familiarize yourself with further, it will not be difficult to get the perfect taste of the food:
- At classic cooking custard base kefir, boiling water and flour are used in equal proportions.
- The required volume of the main components is measured in a glass and, as a rule, two eggs are added per serving.
- When brewing the base with boiling water, according to the recipe, it is poured in small portions or in a thin stream, while intensively stirring the mass.
- Baking powder or flavorings (vanillin, vanilla sugar).
Pancakes on kefir with boiling water thin
Custard pancakes on kefir, the recipe of which you will learn later, perfectly reveal the advantages of this method of preparing your favorite delicacy. Even using minimum set products, the food is incredibly tasty, tender, soft and ruddy. The uncomplicated execution of the technological process, which will take only 30-40 minutes, also captivates.
- eggs - 2 pcs.;
- sugar - 2 tbsp. spoons;
- salt - ½ teaspoon;
- fat for frying.
- To prepare delicious pancakes on kefir with boiling water, beat eggs with a mixer with the addition of salt and sugar.
- Continuing to beat, pour in boiling water, and then kefir.
- Then flour and butter are added.
- Thin custard pancakes are baked on kefir the traditional way on an oiled pancake maker.
Pancakes on kefir with boiling water openwork
Pancakes cooked in kefir with boiling water, following recipe are more porous and laced. The effect is achieved by adding baking soda or baking powder to the dough. Due to the greater number of eggs, the dough becomes thinner, which also benefits the structure - the products are thinner and more delicate. After spending just 40 minutes, you can feed four people with a treat.
- kefir, boiling water and flour - 1 glass each;
- eggs - 3 pcs.;
- vegetable oil - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- salt - ½ teaspoon;
- soda or baking powder - ½ or 1 tsp;
- fat for frying.
- Eggs are beaten with sugar and salt, and then mixed with kefir and flour.
- Soda or baking powder is thrown into boiling water, stirred, poured into the dough and whipped a little.
- Lace pancakes are baked on kefir with boiling water in a hot frying pan, greasing it.
Custard thick pancakes on kefir
Pancakes on kefir with boiling water, the recipe for which is set out below, are thick and lush. Unlike previous variations, they cannot be filled with filling 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 glasses;
- boiling water - 1 glass;
- flour - 2.5 cups;
- eggs - 2 pcs.;
- vegetable oil - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- salt - ½ teaspoon;
- soda - ½ tsp;
- fat for frying.
- Kefir room temperature mixed with eggs, beaten with sugar and salt.
- Stir in the sifted flour.
- Pour boiling water, adding soda and oil to it.
- Bake products in 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 realized without eggs, but this product will not become less tasty and appetizing. Many people like this variation of a dainty dish more than usual, since in this version it turns out to be softer and more tender and does not have a characteristic egg taste. For half an hour, you can make a treat for 4 persons.
- 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 tsp;
- fat for frying.
- Sugar, salt are dissolved in warm kefir and flour is mixed in.
- Pour boiling water with soda and oil.
- Pancakes are baked in the traditional way.
Quick pancakes on kefir with boiling water
Even with a quick dough design, kefir pancakes boiled with boiling water will turn out tasty, airy and porous. In this case, all components except water are put into a bowl at once and mixed with a mixer or a whisk. It remains only to dilute the resulting substance to the desired density and you can start baking.
- kefir and flour - 1 glass each;
- eggs - 2 pcs.;
- sunflower oil - 3 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- baking powder - 1 tsp;
- salt - ½ teaspoon;
- boiling water - 1 glass.
- All components are loaded into a deep container, mixed and boiled with boiling water.
- Beat everything with a mixer and fry in an oiled frying pan.
- Pancakes are baked in the traditional way, browning on both sides.
Custard pancakes on kefir (openwork)
Pancake week has come to an end, and I just got around to laying out new pancake recipes. Well, nothing, we cook pancakes not only on holidays, especially since this recipe for custard pancakes on kefir will not leave anyone indifferent, incredible yummy.
I tried this recipe here http://www.gotovim.ru/recepts/sbs/blinkefir.shtml, it collected a lot of positive reviews, but I still found that it could be changed and the recipe became just perfect.
1. Logically, if the pancakes are custard, then the flour should be poured into a more or less hot dough. In the recipe on the link above, flour was poured at the very end, that is, after kefir, which, of course, diluted the boiling water and the dough became slightly warm - I changed this step.
2. Pour flour into pancake dough at the very last moment - not a very good decision, since it is difficult to break the lumps later, so I changed this point too.
The pancakes are simply fantastic - soft, tender, delicate, evenly ruddy! Of course, I most often bake pancakes on 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 with kefir and water from choux pastry
To make custard pancakes on kefir, I needed:
flour - 1 glass
kefir - 1 glass
water (boiling water) - 1 glass
egg - 2 pcs.
soda - 1/3 tsp;
salt - 1/2 tsp
sugar - 2 tablespoons
vegetable oil - 3 tablespoons
This recipe is very convenient in terms of the number of ingredients - boiling water, kefir and flour need one glass each - it's 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 frothy. She beat for about five minutes.
Continuing to beat the eggs with a mixer, she poured a glass of boiling water into them. I photographed how it happened, because I definitely would not have been able to pour boiling water, beat eggs and take pictures :)
I immediately poured out all the flour and continue to beat the dough with a mixer.
I poured soda into kefir and now I pour kefir into the finished custard dough, it is usually cool or cold, so it was definitely not worth pouring it out before.
At the very end, she poured vegetable oil into the dough, mixed it and left for 20 minutes. During this time, the flour gluten will swell and the pancakes will not break during the frying process.
The dough turns out to be very airy, even bubbles are visible in the photo.
I didn't plan to photograph pancakes in a frying pan, but they turn out to be so delicate that I could not resist. This is how many holes are made from choux pastry.
Be sure to try! We all liked the pancakes very much, the guests praised it, and my husband ordered more such custard pancakes on kefir, but I want to cheat a little and cook exactly the same custard pancakes, but on water, let's see what happens. Don't miss my experiment in the next recipe.
And here he is - custard pancakes on the water - a super result came out!
I do it only according to this recipe, homemade squeaks with pleasure :)
Guys! Shouting - wow it turned out - I won't! Completely prescription 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 work out. Yes, we ate - but not a squeak! After the fixes, no holes appeared anymore! Just plain pancakes. I made custards in milk before - it comes out great! Recipe - 3.
I always bake pancakes according to this recipe, nothing breaks if you act carefully. There are a lot of holes, delicious. Usually sticks if too fat (homemade) kefir.
Awesome pancakes turned out! The family asked for two nights in a row. NOT a single pancake is easy to stack. They ate everything on the fly! Thanks for the recipe for the home piggy bank.
Need to grease your skillet and pancakes with oil?
The recipe is super! Fast and very tasty, to admit, these are my first pancakes and not lumpy at all! Disappointing proportions, it turned out only seven pancakes. so boldly increase by at least three if the family is large. And so thanks, everything is very tasty!
Thank you very much for the recipe. Pancakes are awesome. I've been baking that day. The perfect pancakes for the perfect frying pan.
Custard pancakes with kefir, recipes
Probably, in any family, at least occasionally, large pancakes are baked for the whole frying pan. They seem especially tasty on Shrovetide. For this holiday, the hostesses strive to enrich their cookbook recipes for this dish, up to exotic options, in order to delight your household with something new every day. For example, kefir custard pancakes can be made different ways by changing one or more components. This enriches the taste of the finished dish and allows you to choose the right filling for every occasion.
In addition to the variety of pancakes themselves, it is also pleasing that the whole family can bake them, turning a common thing into entertainment for children and adults. The sea of positive emotions and joy from a joint business will be remembered for a long time!
Easier to start with basic recipe gradually improving the skill.
Custard pancakes on kefir with boiling water
Even novice cooks will be able to prepare such a delicacy. Plain pancakes that are kneaded on the basis sour milk, whey or kefir, often stick to the pan.
The boiling water dough recipe solves this problem. Each pancake easily turns over, does not stick and comes out homogeneous, without lumps.
Plus, it comes out with holes, which adds a fun look to it.
- a glass of flour top grade;
- 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 Art. l. baking soda;
- 2 eggs.
Vegetable oil soda salt
kefir boiling water, clean container
eggs flour granulated sugar
Custard pancakes with kefir and boiling water - video recipe
Video recipe for custard pancakes with kefir and boiling water Kefir custard pancakes can be served with any filling. If the dish is supposed to play the role of a snack, then it is better to reduce the amount of sugar in it. For a pancake dessert, you should choose not liquid filling so that it does not flow out through the holes.
Custard pancakes based on kefir with milk
The recipe is very similar to the previous one, but differs in a richer taste of pancakes and their increased calorie content. This is achieved due to fatty dairy products, others will not work here.
Such pancakes with milk and kefir are not very sweet, which makes it possible to combine them with both salted caviar and fruit jam.
Custard pancakes on kefir with cottage cheese
These pancakes can be safely attributed to the festive ones, since the method of their preparation is strikingly different from conventional recipes... They look great on the table as an independent second course when served wrapped with filling and as an addition to morning or evening tea. 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 add extra grams to her, because they contain a lot of oil and fairly fatty dairy products.
Custard pancakes on kefir with semolina
Such a recipe is multicomponent, which gives the 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 dieting or not eating after 6pm. 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 browned but not burned. Otherwise it is easy to break them when turning them over.
Since the pancakes are thick, it is better to grease 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 turn out to be thin, with holes. Their peculiar sourness is especially pleasant, thanks to which the pastries are combined with any filling. True, you need to be careful not to eat too much, since it is very difficult to stop.
The filling for such pastries is suitable for both meat and fruit.
You can come up with many recipes for custard pancakes with kefir, replacing part of the flour with ground oatmeal or buckwheat, varying the amount of eggs and sugar depending on the situation. It is so easy to choose the best dish for a particular 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 is 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 custard pancakes with kefir - this is one of my favorite recipes. These pancakes have a completely different consistency than pancakes with milk. Carbon dioxide, which is released when kefir interacts 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, the 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 prepared 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 tablespoons
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 to speed up the whipping process. If the pancakes are with salted filling, put a little less sugar.
Pour kefir (I took kefir 2.5% fat) and mix. You can add vanillin or vanilla sugar (for sweet pancakes).
We pour in flour, which must be sieved - this will loosen it and get rid of debris.
Mix the dough thoroughly with a whisk until it becomes homogeneous, without lumps. The consistency of the dough is thick, like a pancake, and even a little thicker.
Dissolve the soda in a glass of boiling water and pour it into the dough in a thin stream, stirring quickly. Boiling water makes the flour stickier and the dough becomes more plastic. Pancakes turn well, do not break, they can be baked very thin. At first, the dough will be thin, but after standing and brewing, it will become the desired consistency for baking pancakes. If your dough is still too runny, add a little flour. To do this, separate some dough (about 1/4 part) into another bowl and put 1-2 tablespoons of flour. Stir 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 stir.
Pour refined vegetable oil into the dough, odorless, so as not to spoil delicate taste pancakes. And let the dough stand for 20 minutes so that the gluten swells.
We start baking pancakes. So that “the first pancake does not turn out 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 out a portion of the dough, and by rotating the pan, quickly and evenly distribute it over the entire surface. Fry over medium heat.
As soon as the underside of the pancake is browned, turn the pancake over with a spatula and fry the other side. They can be baked simultaneously in two pans - it will turn out faster. After the first pancake has been fried, taste it and, if necessary, add sugar or salt to taste. Put the finished pancakes in a stack 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 delicate, ruddy pancakes. They don't even need to be greased with butter, they are very tasty, tender, soft and without additives. Pancakes can be served with sour cream, honey, jam, or filled with any filling, savory or sweet, you like.
Bon appetit, everyone!
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Custard pancakes with kefir
The fourth day of the Maslenitsa celebration, Thursday - Razgulyay.
Ice slides, laughter, fun hour.
Shrovetide swirled us in a whirlwind.
Walk for a walk - amuse the people,
The whole district is in amicable round dance.
This is how to live - playing, this is how to live - laughing
Pancake week teaches us now!
Forget troubles - pancakes are not for them,
Remember - people are born for happiness!
The fourth day of Shrovetide is coming, the golden mean. You haven't eaten pancakes yet.
Two options are to endure until the weekend or bake tonight after work. I advise you to choose the second one. Why deprive yourself of your beloved or loved one, and even more so 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 is 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 good, very comfortable. Convenient in terms of the fact that you don't need to weigh anything. You can measure kefir, flour, water with any vessel. The main thing is to use one volume. For example, not a 250 ml glass, but a 320 ml mug. Or, an ordinary half-liter glass jar. The quantity (container) always remains - this is 2 flour, 2 kefir, 1 boiling water.
Also, it is important! Not any lumps! And all because the dough starts up initially thick, and only then it is diluted to the desired consistency with boiling water and soda. And precisely, thanks to soda, the pancakes turn out to be delicate. This means, not only tasty, but also beautiful. Recipe for hastily, that is, just right for me and for you.
And let it be for the soul today.
1 drop of your desire
2 eggs
2 cups of kefir at room temperature
2 cups of flour
1 glass of COOL BOILER
1 tsp baking soda
Salt and sugar to taste
70 g refined oil
Butter for coating pancakes
Pour kefir (2 cups) at room temperature into a cup.
Eggs, lightly stir with a fork. Combine with kefir. Salt, sugar. Mix thoroughly. We taste kefir dough loves sugar (not to fanaticism).
Sift flour (2 cups) twice. Combine the liquid part of the dough with flour. Stir until smooth. As a result, you should have a dough like pancakes.
We boil water in a kettle, do not turn it off, let the water continue to boil. Pour 1 teaspoon of baking soda into a dry glass. Fill very quickly with boiling water and immediately start adding to the dough. Preferably in 1-2 doses. And quickly - quickly mix. The dough is ready and there are 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 the baking soda stops.
The pan in which I bake pancakes, without fail, is heated to a gray haze. Then I grease it with a thin layer of oil (the oil jumps out of the pan from the heat) and wait until the pan stops slightly. To do this, I reduce the fire to a slightly below average mark. Believe me, starting to bake in a lukewarm frying pan is a 100% fiasco. Or are you used to thinking that the first pancake is always lumpy. It is lumpy, because the pan has not yet had time to heat up properly, or there is not enough flour in the dough. We heat the pan not for heat, but for uniform heating. No other is given.
And further.
If you are a beginner, for the first time, use a smaller skillet. You will be more convenient with her. And when you fill your hand, you can easily cope with a larger volume.
And, as one wise saying goes. The miser spends twice. Spend once in your life on a good, high-quality pancake pan and you will never regret your money spent.
Well, are we going to bake?
Grease the pan with oil. In a very thin layer.
This is best done with a brush.
Scoop up the dough with a scoop and pour it onto the center of the pan. Slowly, distribute the dough in a circle, for convenience, slightly tilting the pan.
Thanks to kefir, soda does not need to be quenched with vinegar.
And thanks to soda, the pancakes are delicate. Pancakes are just dotted with small holes. As if baked from yeast dough.
But, there is one drawback. Holes in such pancakes are obtained only on one side. And this effect is short-lived. While the soda is in effect. As soon as the baking soda evaporates, the holes will stop forming. 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 was just obsessed with leaky pancakes. If you want real HOLY PANCAKES, then I have a great old recipe lace pancakes from yeast dough. These are the parents of all pancakes. In such pancakes there are more holes than dough))).
Overdrying, too much frying of custard pancakes is not worth it. Brown on both sides and remove.
Grease each newly baked pancake with melted butter.
But, again, not for everybody. I, for myself and my little daughter, do not flavor pancakes (no matter what dough). We are already delicious. I'd rather add more to the finished pancake, condensed milk or honey.
Remember 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 or 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 lumpy, neither the first nor the last. From time to time, sprinkle such a frying pan with coarse salt and heat over high heat for a certain time. Live and learn.
Now I understand why new frying pans fail so quickly. After all, the main thing for us is the aesthetic appearance, here are three of them, whatever and whatever. Pour in a hot skillet cold water, For example. What is the same, according to the instructions it is not necessary. Now, I look at my frying pans differently, which is what I wish for you.
I'm reporting today.) Very delicious pancakes! Now this is the only way I will cook. In general, I had two recipes for custard pancakes with kefir to choose from. I chose yours - it seemed to me easier.) In another, the egg-kefir mass had to be heated to 60 grams. many overheated and complained that the dough was too thick. By the way, it's good that you wrote what consistency the dough should turn out to be. For such a consistency, I needed much more flour (about 2.5 cups) - kefir is too liquid here.) Well, thanks to your advice on heating the pan to a gray haze, for the first time in my life, the first pancake came out with a bang.) Thank you!
Natalia Balduk11
Shrovetide brings the aroma of pancakes to the house. So I start the oil week, baked pancakes on kefir according to my favorite recipe with boiling water.
There is an opinion that pancakes are cooked only in milk, and only pancakes, gingerbreads and flat cakes are baked on kefir. Today I want to convince you. Pancakes with kefir are the most delicious, delicate, 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 with kefir:
- 250 ml. kefir (yogurt, fermented baked milk, low-fat sour cream)
- 2 eggs
- 2 table. tablespoons of sugar
- A pinch of salt
- ¼ tea. tablespoons 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 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 foods are at the same temperature, then they combine better.
The process of making pancake dough is so quick that it is better to prepare everything the right products and put 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 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 whisking process.
Now it's the turn of the flour - I add the entire volume of flour, add 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.
It turns out a dough similar in consistency like pancakes.
Now it's the turn of the boiling water. Continuing to stir the dough, pour in a glass of boiling water and quickly combine. 
Note the proportions of water, kefir and flour - this is the perfect combination, and you don't have to adjust the thickness of the dough. Since I learned this recipe, now I cook this way.
Then the whole process, as usual when cooking pancakes, pour a portion of the dough into a preheated pan, distribute evenly over the bottom and fry over medium heat. 
Before the first pancake, grease the bottom of the pan with a thin layer of vegetable oil.
These are such ruddy thin pancakes are obtained. With this portion of products, about 20-25 pancakes are obtained, depending on the thickness and diameter, so I always cook a double portion of dough at once, and bake simultaneously in two pans to make it faster.
Prepare such custard pancakes on kefir at least once and you will not notice how they disappear from the plates, and the family will ask for more!
Custard pancakes with kefir are something new! They can be done in different ways by modifying one or more components.
- Kefir - 2 Glasses
- Flour - 2.5 Glasses
- Boiling water - 1 Glass
- Eggs - 2 Pieces
- Sugar - 0.5 cups (more or less - to taste)
- Vegetable oil - 3 tbsp. spoons
- Soda - 0.5 Teaspoons
- Salt - 1 Pinch
- Vanillin - 1 Pinch
1. Mix well eggs and sugar with salt and vanilla, then pour in kefir and mix again.
3. We begin to fry pancakes. I have a Teflon pan, so I don't use oil at all in the heat, but that's how anyone likes it.
4. And here are such delicate, lush and beautiful pancakes you will succeed. Bon Appetit!
Recipe 2: Thin custard pancakes on kefir with a photo
- A glass of sour kefir (volume 250 ml)
- Two large chicken eggs
- Sugar - sand - 2 tablespoons
- Salt - a pinch
- A glass of boiling water (volume 250 ml)
- A glass of sifted premium flour
- 1/2 teaspoon of baking soda
- Vegetable oil - three tablespoons
- Vanilla sugar
Let's start mixing the dough for openwork pancakes on kefir with boiling water. Use products at room temperature. Kefir needs to be heated to the state of "warm well".
We break eggs into a bowl, first remove them from the refrigerator. Pour a pinch of salt, two tablespoons of sugar and a packet of vanilla sugar to them. Beat the mixture with a whisk. It will brighten, you won't have to make any special efforts.
Pour out the heated kefir and stir. Choose sour kefir, so it will react better with soda.
We boil a glass of water, pour it into our mixture in a thin stream. The technology is as follows - with one hand we continuously beat the egg-kefir mass, with the other hand we tilt the glass with boiling water. If you pour a lot of boiling water at once, the eggs will boil and curl, the dough will have to be thrown away.
As the boiling water is added, the dough will begin to lighten and foam. A whole head of foam will appear at the top. This secret ingredient will give the baked goods the desired holes, make it delicate.
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 to be homogeneous.
Mix soda with the last portion of flour, add to the dough and stir. If the proportions are correct, you will get batter, it should be so. Don't worry, everything will bake great.
Add vegetable oil. This trick will allow you not to constantly grease the pan with oil.
We leave it for 10 minutes to “think”, during this time the ingredients “endure - fall in love” with each other.
Bakery products. We take a special pancake pan with a flat bottom. Or an ordinary frying pan, but with a thick bottom. We warm it up well - this is another secret. Heat up badly, spoil half of the dough.
For the first time, grease the bottom of the pan with oil a little with a silicone brush. All subsequent times, the butter 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 in a very thin layer, then there will be a lot of holes. If you pour it in a thick layer, there will be much less of them. So learn to pour a thin layer into the skillet.
Make the fire on the stove higher than average. The first side is baked instantly. Lift the edge with a spatula - if it is rosy and lags 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 them over with their hands, some with a spatula.
Roll the finished goodies into corners or simply stack them on a plate. It is not necessary to grease with butter or jam, all the same, the filling will flow out through the holes. This is not a recipe to stuff or grease on the inside. This is an option for lovers of the recipe for openwork custard pancakes on thin kefir with holes.
This amount of food is enough to feed two or three people. For 1 liter of kefir, increase the amount of products by four times.
Recipe 3: Custard pancakes on kefir with boiling water
- 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.
And if a double serving (20-24, depending on the diameter of the pan):
- 4 eggs;
- 2 cups boiling water;
- 2 glasses of kefir;
- 2 cups of flour;
- 4 tablespoons of sugar;
- 1 teaspoon salt
- 1 teaspoon of baking soda;
- 4 tablespoons of vegetable oil.
Beat the eggs with a mixer in a fluffy foam: 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 to beat!
Naturally, I first had a question: will the boiling water curl the eggs? But, as practice has shown, nothing collapses! The main thing is to pour in a thin stream, slowly, and at the same time beat constantly at medium speed. At the same time, the foam becomes even thicker and more voluminous: I was so surprised to see that it rises higher and higher, and now it almost ran over the edge of the bowl! I had to stop the process for a minute in order to pour the whipped mass into a larger bowl!
Pour kefir into the lush mass. I baked in sourdough (liquid, like 1% kefir, fermented milk product) in half with homemade kefir, thick, like yogurt.
After mixing with kefir, sift the flour mixed with soda.
Mix again and add sugar.
Now beat the dough with a mixer a little so that there are no lumps left.
Pour in vegetable oil and stir. The dough is ready!
This is what a fluffy, airy dough is.
Before the first portion of the dough, grease the frying pan with a thin, even layer of vegetable oil, heat it up very well. If the pan is not warmed up enough, then the dough seems to spread; if it should be, then it immediately hisses and is taken with openwork holes.
Pouring a scoop of dough into a hot frying pan, distribute it in an even layer by wiggling it and bake the pancake on a slightly over-medium heat until browning on the underside. While the edges are pale - do not rush, because a half-baked pancake can tear. But when the edges turn golden brown, it's time to turn it over.
In reviews on this recipe more than once opinions have been met that overturning such tender pancakes difficult, and you need to get used to them. I had no problems turning over: the pancakes did not tear, they came off easily - perhaps because I baked them in a ceramic pancake pan.
Turning the pancake over, bake from the second side until golden brown, then remove it on a platter. If the oven is longer, then the edges are fried and crispy, and the middle is tender; if you keep 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. The 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. Heat the fermented milk product over low heat to about 50 degrees. Be vigilant and stir kefir constantly. Check the temperature in the same way so as not to overheat it and not cook 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. There is no need to extinguish it. You will notice how much soda changes the consistency of the fermented milk product. It immediately turns into a foam like whipped cream. Now send the egg, salt, sugar into the dough. 
2. Gently distribute flour over the surface of the dough using a sieve, in portions, and mix immediately. 
3. The dough at this stage is similar to pancake dough or ten percent sour cream, but everything is in bubbles. 
4. It remains only to add milk and vegetable oil. Pour milk into a metal container, add butter and boil everything together.
When the milk boils, immediately remove it from the heat, and immediately slowly add to the dough. In this case, you need to quickly mix everything with a spoon. 
5. Place a dry and always clean frying pan on the stove and heat well. For the first pancake, brush it with any oil. Put the dough into a ladle and pour into the pan. In this case, the pan must be constantly tilted in different directions so that the dough is evenly distributed.
Advice: so that the pancakes do not even think of sticking to the pan, it is advisable not to wash it immediately before preparing the 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. As a last resort, grease the pan thoroughly with lard (you can do it several times). 
6. After 1 minute, turn over and fry the pancake on the other side. The fire should be medium. 
Hot pancakes cooked with kefir and milk, serve with sour cream, jam, honey or melted butter. Can be cooked and wrapped in your cooking masterpiece to any filling you want.
Recipe 5: Pancakes on kefir with custard cottage cheese
Custard pancakes on kefir with cottage cheese they are denser than usual, but much softer and softer.
- ½ l of kefir;
- 1/5 kg homemade cottage cheese;
- ¼ Art. vegetable oil;
- 400 ml of boiling water;
- ¼ h. L. vanillin;
- 4 eggs;
- 400-500 g of premium flour;
- ½ tbsp. l. baking soda;
- ½ tsp table salt;
- 4 tsp granulated sugar.
- A few hours before the planned preparation of pancakes, you need to get the kefir out of the refrigerator and let it warm up a little.
- Transfer the cottage cheese to a clean, dry dish, grind thoroughly so that no grains come across. Then combine until smooth with kefir. If there was no homemade cottage cheese at hand, then unsweetened curd mass will do.
- In another bowl, beat 4 eggs by taking them out of the refrigerator. To make the work easier, add salt. Add sugar and vanillin little by little to get a soft foam.
- Combine the resulting mass with curd-kefir.
- Sift flour and soda into a clean bowl. Then, gradually introduce them into the batter. Its consistency should be the same as for pancakes.
- Boil water, pour it into the dough, stirring vigorously.
- At the end, vegetable oil is added to the resulting mass.
- Pancakes with cottage cheese must be fried on both sides, after preheating the pan. Pour oil on it only for the first portion of the dough.
Recipe 6 step by step: Custard pancakes with 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 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, in order to avoid lumps.
After the dough is ready, we proceed directly to the preparation of pancakes. Such pancakes should be fried in 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, both with salty fillings (for example, chicken + mushrooms + onions), and with sweet jam, honey or condensed milk. You can also make cottage cheese filling with raisins or simply serve pancakes with sour cream.
Recipe 7: Yeast pancakes on kefir choux pastry with semolina
Yeast pancakes with choux pastry and semolina. It turned out well for the first time, very tasty, tender and I want more.
- Semolina - 0.5 stack.
- Wheat flour (with a slide) - 5-6 tbsp. l.
- Salt - 0.5 tsp
- Sugar (+ 1 tsp) - 1 tbsp. l.
- Yeast - 1/3 tsp
- Chicken egg - 3 pieces
- 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 tablespoons into a bowl. flour and pour boiling water, stirring constantly so that there are no lumps. Cool the boiled flour a little.
If there are any lumps. Add 150 ml of water, stir and rub through a sieve. If there are no lumps, then simply mix with water.
Dissolve 1 tsp in a glass of warm milk. sugar, yeast and 1 tbsp. flour. Leave on for 20 minutes.
Beat eggs lightly with 1 tablespoon. sugar and salt, add custard flour overhang (already diluted with water), semolina with kefir and yeast mixture. Mix everything well, add the remaining 2-3 tbsp. flour with soda, vegetable oil, mix.
The dough should be thick, like sour cream, during the proofing process it will become a little thinner, but it should still be thicker than for ordinary pancakes, but thinner than for pancakes.
Cover the dough and place in a warm place for 1.5-2 hours.
The dough should fit, and a good frothy cap should appear on the surface.
Heat the pan. Lubricate.
Stir the dough a little, not zealous, only slightly, otherwise it will fall off and the tenderness of the pancakes will be minimized.
Bake pancakes small in size, 12-14 cm in diameter and slightly plump.
The dough is very tender, and it is necessary to adapt when baking, with a fire level, so that it does not burn and bake, otherwise it is difficult to turn the unbaked pancake.
The pancakes are super tender and melt in your mouth. Bon Appetit!
