Custard pancakes with kefir - recipes for thin pancakes with holes

If you are looking for interesting recipes for your favorite folk delicacy for Maslenitsa, then pay attention to custard pancakes made with kefir. They turn out 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 you to bake thin pancakes that are easy to turn over and do not tear.

This method will not let you down and will appeal to those for whom these round cakes do not always turn out perfect. And don’t forget to look for yeast options; this original Russian dish has always been baked on Maslenitsa.

How to cook custard pancakes with kefir

Break the eggs into a bowl where we will prepare the choux pancake dough. Add granulated sugar and salt, beat lightly with a fork or spoon.
Add kefir, mix, then add flour in parts, constantly stir the pancake dough. There may be lumps in the dough, but that's okay.
Pour boiling water into a separate container and add soda there, mix. Immediately pour the resulting soda solution into the dough, mix. If you had lumps in the dough, then when you add boiling water they will immediately disperse. The result is a homogeneous pancake dough without lumps, consistency resembles low-fat 15% sour cream.

Baking custard pancakes

We bake pancakes in a well-heated frying pan.

Before baking each pancake, I greased the pan with a piece of lard.
After turning the pancake over, add a small piece of butter on top. While the pancake arrives, the oil gradually melts and lubricates the pancake.
Custard pancakes made with kefir turn out very thin and very tasty. Be sure to try this recipe.

How to cook openwork custard pancakes with kefir and soda?

A proven way to prepare thin pancakes with a bright openwork pattern is using kefir according to a custard recipe. Check out this quick and delicious culinary idea. The finished product can be used to prepare snacks or simply served with tea.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings – 6

Ingredients:

Kefir – 2 tbsp.
Water – 250 ml.
Flour – 350 gr.
Egg – 1 pc.
Salt – 0.5 tsp.
Sugar – 1 tsp.
Soda – 0.5 tsp.
Vegetable oil – 50 ml.

Cooking process:

Break the chicken eggs into a deep plate. Sprinkle them with sugar and salt.
No need to beat yet. The next step is simply pour in the required amount of kefir.
Then we work with a regular mixer or whisk. Combine the products into a homogeneous liquid mixture.
Sift the flour through a fine sieve. Add the dry product to the liquid base.
Knead the dough until all the lumps are broken up.
Now boil water and stir soda in it. This is the main ingredient for obtaining an openwork product.
Immediately pour the resulting boiling water into the dough. Stir quickly too.
Add vegetable oil. Stir one last time.
Heat a frying pan on the stove. Pour some dough into it and start frying.
Read also: Recipe for a fried egg sandwich. Calorie, chemical composition and nutritional value.
Cook until brightly browned on each side. Openwork pancakes at home are ready. Place them on a plate and place them on the table.

Custard pancakes with kefir - a recipe for thin pancakes with holes

Do you want thin, delicious pancakes made with kefir, and even thin ones that fit into a hole? Then try this simple and quick recipe.

You can prepare pancakes according to this recipe, sweet or savory, if you want to stuff them later. The pancakes turn out very tasty, be sure to try this recipe.

Ingredients:

kefir 500g. jar
flour 500g. jar
boiling water 250 ml.
eggs 2 pcs.
sunflower oil 3 tbsp.
soda 1/2 tsp.
salt and sugar to taste.

How to cook kefir custard pancakes with holes

Mix eggs with sugar and salt using a whisk. Add kefir, mix, add pre-sifted flour, mix. The dough should turn out without lumps.
Dissolve soda in boiling water and pour the boiling water into the pancake dough, mix. If you find the dough a little thick, you can add a little more boiling water.
At the end, add vegetable oil to the dough and mix the pancake dough.
Let the dough rest for 10-15 minutes and start baking pancakes.
Bake in a well-heated frying pan, greased with vegetable oil or lard.

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 vigorously 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 are fried in a heated frying pan very quickly. I would like to emphasize that my frying pan has a non-stick coating.

Thin and delicious pancakes with milk. 7 detailed recipes

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.

Custard pancakes with kefir and milk. Yummy!

Ingredients:

kefir (fat is best) – 500 ml
milk one glass
eggs 2 pcs.
sugar 1 tbsp.
salt 1/3 tsp.
soda 1 tsp.
vegetable oil 3 tbsp. (you can use butter or melted butter)
flour 1.5 cups

How to cook pancakes with kefir and milk

Pour the kefir into a separate pan and heat it over the heat to about 50 degrees, stirring constantly. Make sure that the kefir does not curdle.
Remove kefir from heat and add soda. The kefir will immediately begin to turn into a foam, reminiscent of whipped cream.
Now add salt, sugar and eggs to the kefir and mix.
Now add the sifted flour in portions. Combine milk with butter and bring to a boil.
Immediately pour the milk into the pancake dough; when adding milk, stir the dough constantly.
Heat the frying pan well and grease it with vegetable oil or lard. Cook pancakes over medium heat.
Take a ladle of pancake batter and pour it into the frying pan, tilting the pan in different directions so that the batter spreads evenly. When the edges of the pancake begin to dry out, turn the pancake over to the other side.

Custard pancakes prepared with kefir and milk can be served with sour cream, honey, jam, condensed milk, or used to make pancakes with your favorite fillings.

Kefir pancakes with boiling water without eggs

Excellent pancakes are made from choux pastry made with kefir without eggs. Pancakes are also suitable for stuffing. The recipe is relevant if you don’t have eggs at home and don’t want to run to the store.

Ingredients:

kefir 1 package (400g.)
soda 2/3 tsp.
flour 250g.
sugar 1 tbsp.
salt to taste
boiling water 1 cup
vegetable oil 2 tbsp.

How to cook pancakes with kefir and boiling water:

Add salt, sugar and soda to kefir. Stir and add pre-sifted flour. Mix the pancake batter well. It should turn out without lumps.
Add boiling water according to the recipe, stirring the dough constantly.
Bake pancakes in a well-heated frying pan greased with vegetable oil.

Custard pancakes with kefir and boiling water with holes

If you want to get a truly tasty dish, then do not use a low-fat product to prepare 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 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 cup
vegetable oil - 3 tbsp. l.
flour - 2 cups

How to cook:

Pour kefir into a cup, break eggs, add salt, sugar, mix well with a whisk or blender. Pour the mixture into a saucepan and, stirring constantly, heat until warm. Although we will use boiling water in the future, the kefir should not be hot at this stage. The heat will steam the flour and the gluten will not dissolve.
Add sifted flour to kefir and knead the dough. It should turn out thick, like pancakes. Let stand for 15 minutes to allow the flour gluten to dissolve.
Pour soda into a glass of boiling water and brew the dough, mixing it well. A reaction with soda will begin and bubbles will appear on the surface. The mass should be moderately liquid and spread well over the pan. But the flour is different and if you find it too thick, you can dilute it with a little water.
At the end, pour in vegetable oil and start baking. The pan must be warmed up and lightly greased with vegetable oil for the first pancake.
Scoop the dough with a ladle and pour it into the pan, stretching it over the entire surface. Bake over medium heat, then holes will immediately begin to appear on the surface. As soon as the dough sets and becomes matte, use a spatula, bringing it under the entire pancake, and turn it over to the other side. Set the degree of browning of the products to your liking.

What is the reason if the pancakes come out without holes? You may have a thick dough, then you can dilute it with water. If the thickness is normal, then perhaps you are pouring too much of it into the pan; add a little less to the ladle.

Choux pastry for pancakes on kefir with oatmeal

We will need: kefir (it’s better to take thicker), oatmeal (half a glass), sourdough 5 tablespoons, salt, sugar to personal taste, baking powder - one teaspoon, vegetable oil 4-5 tablespoons, flour - one full glass, boiling water - as much as needed.

You can put eggs in the pancake dough (optional), but do not spoil the dough with eggs. If you decide to make these pancakes during Lent, then make the dough without eggs. This recipe is suitable for making pancakes during Lent.

How to prepare choux pastry for pancakes with kefir and oatmeal

In a separate container, mix the bread starter, baking powder with salt and sugar, add kefir, mix, add vegetable oil, mix the dough again.
Add sifted flour and chopped oatmeal. Pour in boiling water, stirring the dough constantly until it reaches the desired thickness.
Leave the dough for one hour.
In an hour, you can start baking our custard pancakes.

Recipe: Vologda lace custard pancakes with kefir

The openwork pancakes look like Vologda lace, with a lot of holes, so delicious and beautiful. Be sure to try this, in my opinion, successful recipe for custard pancakes. Using the pancake dough recipe as a basis, you can prepare very thin lacy pancakes or thicker, but softer ones.

For thin pancakes, the batter should be thinner. When distributing the dough in the pan, do not allow a double layer. Flipping such thin pancakes will require skill, and if you keep them in a frying pan, they will turn out dry and crispy.

Features of preparing custard pancakes “Vologda lace”

When baking pancakes, be sure to grease the pan with vegetable oil.

The hotter the pan, the more delicate the pancakes turn out.

The batter should be mixed before baking each pancake.

Ingredients:

For a glass of kefir we need one egg, ghee or vegetable oil - one tablespoon, baking soda 1/3 tsp. , a pinch of salt, a tablespoon of granulated sugar, wheat flour 150 gr. and half a glass of boiling water.

custard pancakes with kefir “Vologda lace”

How to bake Vologda lace pancakes from choux pastry

Combine all dry ingredients, except flour and soda, add egg, warm kefir, mix.
Add flour, mix again. Dissolve baking soda in boiling water and immediately pour boiling water into the pancake dough.
Add oil, stir again. Let the dough rest for 10 minutes and you can start baking pancakes.

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 perfectly and, with a little effort, you will end up with a mouth-watering stack of delicious treats.

To make it easier to flip pancakes, you first need to walk along the edge of the pancake with a knife or a sharp wooden stick, separating the drying dough from the pan. As soon as there are no damp areas left on the surface, the round yummy can be turned over.

Required Products:

a glass of milk
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:

Mix flour with soda. Break the eggs into a cup, add salt and sugar, and whisk until foamy. Pour in kefir and stir. Then add flour and soda, sifting it through a sieve. Knead a homogeneous dough without lumps, leave it to rest for 15-20 minutes.
Now it’s the milk’s turn, you need to bring it to a boil and immediately start pouring it in a thin stream, stirring immediately. Then add vegetable oil, stir until the oil circles disappear. The dough should be quite liquid.
Heat the frying pan well on the stove, grease it with vegetable oil and you can start baking, first on one side, then turning it over to the other until golden brown. For subsequent pancakes, you do not need to grease the pan with oil.

If you wish, you can combine dairy products, or you can do it with just one. On my friend’s website there is an interesting selection of custard pancakes made with milk, I recommend checking them out.

Custard pancakes - recipe with semolina and kefir

Add 30g to kefir (250ml). semolina, half a teaspoon of salt, half a teaspoon of soda, half a tablespoon of sugar and two eggs, knead the mass, then add 60g to the dough. flour, then pour warm boiled water into the dough to the consistency of 10% sour cream, at the end add vegetable oil to the pancake dough, mix the dough. Let the dough stand for about 30 minutes. Bake pancakes in a hot frying pan, greased with a piece of lard or vegetable oil.

Bon appetit!

Friends, have you already tried custard pancakes with kefir ? Which recipe did you like the most?

Thin pancakes with holes on kefir with boiling water

I think this recipe is the most ideal. I have never had a misfire with him. Pancakes do not stick to the pan and are easily removed. And they look as if all you do every day is bake this delicacy and have gotten good at it.

The ingredients are very affordable and incredibly light. There is nothing superfluous in it. Eggs are used to bind the assa, and kefir is used as the base. To form openwork and holes, boil water with soda. Sugar and salt for taste.

Of course, the taste of the result depends on the quality of each of these products. That’s why we don’t take the freshest kefir. Ideal if it sits for a couple of days. We need this so that more acid appears in it, which means it will quench the soda more easily.

Before any pancake test with kefir, the fermented milk product must be taken out of the refrigerator a couple of hours in advance and let it warm up. By the way, soda helps it not to curdle in a hot frying pan. Therefore, I do not recommend neglecting it. In extreme cases, you can replace it with baking powder.

For the most ideal pancakes, let's take:

kefir - 350 ml,
boiling water - 350 ml.,
egg - 2 pcs.,
sugar – 2 tbsp. l.,
soda – ½ tsp,
salt – ½ tsp,
flour – 250 gr.,
vegetable oil - 3 tbsp. l.,
salt - to taste.

Let's start with two important steps. First, let's take the kefir out of the refrigerator and pour it into glasses. This way it will warm up faster. And the second important step is to put some water to boil. I find it more convenient when it quickly boils in an electric kettle.

Then pour kefir into a deep wide bowl. And I immediately add half a teaspoon of soda to it.

I mix them together with a whisk and let them react for about five minutes. During this time, the soda will have time to quench well in the kefir.

Then I beat a couple of eggs into the liquid ingredients. By the way, if you have village eggs, then be guided by their size. They are much larger than store-bought ones. And then one little thing may be enough.

For a balanced taste I will add sugar and salt. Their number may vary depending on your goal. For a sweet dessert you need more sugar, for a snack - less.

I love the most average classic version, when everything is in moderation and exactly according to the recipe.

Mix this mass and make flour. The most important thing here is to sift it. Then the pancakes will turn out even more delicate and with more pronounced holes. Flour saturated with oxygen will release it in a hot frying pan. And this will make our “suns” even more beautiful.

Now mix the dough with a whisk until smooth, so that there are no lumps.

At this point it looks more like pancake batter. Quite thick. Now we measure out the amount of boiling water we need and introduce its test mass. Without wasting a second, quickly mix everything.

To make the pancakes easier to jump out of the pan, add vegetable oil. I take deodorized sunflower. I don’t like it when the aroma of butter is felt in baked goods and pancakes. Still, it is better to leave it not deodorized for dressing vegetable salads.

The mass turns out smooth, beautiful and homogeneous.

Now let's take a frying pan. I have a regular one with a non-stick coating and a special pancake maker. But most often I use the first option. There the bottom is thicker and the “suns” have better time to bake. In general, I use what I have adapted to. What is more convenient for you to bake with? Answer in the comments, maybe I underestimated the pancake maker?

So, turn on the stove to maximum heat, put the frying pan on the burner and grease the bottom with vegetable oil. This is done only before the first pancake, then we will not grease it.

We are waiting for blue smoke to rise from the frying pan. This means that it is already hot and ready to accept the dough. I take a ladle and use it to distribute the dough over the pan.

The pancake immediately begins to puff and holes form all over the surface. Once we see that all the moisture has evaporated from the surface of the pancake, turn it over for a few seconds to brown on the other side.

Then remove from the pan. By the way, to make it easier to turn over, choose a spatula with a thin edge.

It will make the whole process much easier.