Pancakes with kefir and boiling water - recipes for thin, delicate pancakes with holes

Pancakes are a truly universal dish; you can cook them for dessert, use them for serving with filling, or create amazingly beautiful cakes.

All housewives use almost the same ingredients to make them different - in density, consistency and taste. But such a liquid component as kefir provides the product with a fluffy and delicate structure, regardless of the thickness of the foliage. As you may have guessed, today we have thin pancakes with kefir on our table.

Kefir is a fermented milk product; it contains a certain amount of fermented lactic bacteria that are beneficial to human health. In addition, it can successfully replace lemon juice, so there is no need to extinguish the soda.

I bring to your attention several options for thin, delicate and very tasty kefir pancakes. Based on this fermented milk product, you can bake both thick products for dense minced meat and thin ones for dessert.

Custard pancakes for 1 liter of kefir with boiling water

You can prepare flavorful and nutritious pancakes for a large family. Check out the detailed recipe with boiling water for one liter of kefir. Delight your loved ones with a thin and crispy flour treat.

Cooking time: 25 minutes

Cooking time: 10 minutes

Servings – 10

Ingredients:

Egg – 3 pcs.
Kefir – 1 l.
Boiling water – 500 ml.
Flour – 1 kg.
Salt – 0.5 tsp.
Sugar – 80 gr.
Soda – 1 tsp.
Vegetable oil – 100 ml.

Cooking process:

Pour a liter of kefir into a deep bowl. Break the eggs into the liquid product, add salt and sugar.
Gradually add flour and immediately beat the contents. The product should be viscous and perfectly smooth.
Next, stir the soda in two glasses of boiling water. Pour the ingredient into the dough. Next we send vegetable oil. Stir again.
Heat the frying pan well on the stove. Pour a thin layer of dough into it. Fry each pancake until brightly browned on both sides.
Crispy custard pancakes at home are ready. Place on a plate and serve!

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.
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 - 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?

A simple recipe for custard pancakes without eggs

If you want to cook pancakes and there are no chicken eggs in the house, don’t put off cooking. A simple kefir custard recipe will help you implement your culinary idea. Take note of the method to obtain a thin and crispy product.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings – 4

Ingredients:

Kefir – 2 tbsp.
Boiling water – 100 ml.
Flour – 150 gr.
Salt – 0.5 tsp.
Sugar – 1 tsp.
Soda – 1 tsp.
Vegetable oil – 30 ml.

Cooking process:

Pour kefir into a deep plate or bowl.
Add salt to the fermented milk product. The quantity can be changed to taste.
Next, add soda.
Pour in the required amount of sugar.
Pour in a little vegetable oil.
Sift the flour here and begin to knead the products.
Boil water and pour it into the dough in a thin stream. Mix immediately. The product should come out liquid and smooth.
Heat up the frying pan. Pour some dough onto the surface. Fry the pancake on both sides until golden brown.
Flavorful custard pancakes are ready. Place the dish on a plate and treat it to your family.

Without using eggs

These pancakes are made without eggs and are an excellent choice for vegetarians, fasting people, or those with allergies. The dish is a little different from the classic one, but the taste is nevertheless very pleasant. And cooking is even a little easier.

You will need:

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

Preparation

Combine all ingredients (excluding water and oil) in a deep bowl, stir until smooth.
Add boiling water (with constant stirring), little by little, in a thin stream.
Pour in the oil, mix well.
Roast as usual.

Custard pancakes made with kefir and 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 neat.

How to bake thin pancakes with kefir and milk with boiling water?

Bright and delicious homemade pancakes can be prepared simultaneously with boiling water, kefir and milk. The original recipe allows you to get a crispy product that is as rich in taste as possible.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings – 6

Ingredients:

Flour – 1 tbsp.
Kefir – 1 tbsp.
Milk – 1 tbsp.
Egg – 3 pcs.
Soda – 0.5 tsp.
Salt – 1 pinch.
Sugar – 50 gr.
Water – 1 tbsp.
Vegetable oil – 80 ml.

Cooking process:

Carefully beat the eggs with sugar and salt. Dry foods should dissolve.
Now add kefir and milk.
Add sifted flour to the liquid product. We begin to knead, forming a viscous dough.
Boil water and dissolve soda in it. Immediately pour the mixture into the flour product.
Next add vegetable oil. Mix again to evenly distribute all ingredients.
Heat a frying pan and pour a thin layer of dough into it.
Fry until brightly browned and turn over.
Thin custard pancakes are ready. Supplement them with other products to taste and serve!

Openwork oat pancakes with sour milk and boiling water

Try making delicious pancakes from oatmeal instead of porridge. To do this, they need to be ground into flour. It is often diluted with wheat in order to reduce the calorie content of baked goods. So your breakfast will not only be healthy and fit, but also very tasty.

Compound

3 tbsp. flour
4 chicken eggs
0.5 l kefir
1 cup oatmeal
1 tbsp. fructose
1 cup boiling water
50 grams of butter.
A pinch of salt.

1. Grind the oatmeal in a coffee grinder to make flour. Or you can buy ready-made ones in the store. Then sift it together with wheat flour into one container.

2. Pour boiling water over it and stir thoroughly so that there are no lumps. Add pieces of butter to the hot mixture - they should completely dissolve in the dough.

3. When the mass has cooled to a warm state, beat in the eggs.

4. Then pour in kefir, add salt and fructose. If you don't have it, you can replace it with a spoonful of sugar. Mix all ingredients until smooth. The dough should be liquid and spread easily, with a consistency similar to thin sour cream. If the mixture turns out thick, dilute it with water. Now let it sit for 15-20 minutes.

5. Pour a thin layer of dough into a hot frying pan, greased with oil, and distribute it over the entire circumference. It is necessary to fry over high heat, while constantly monitoring them so that they do not burn. Quickly turn them over and remove them from the heat as soon as they brown.

Lacy pancakes on kefir with boiling water without adding soda

Homemade pancakes with a spectacular lace pattern can be prepared with kefir and boiling water without using soda. The product will come out fragrant and crispy. A simple treat your loved ones will definitely appreciate.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings – 6

Ingredients:

Flour – 300 gr.
Kefir – 500 ml.
Egg – 2 pcs.
Salt – 0.5 tsp.
Sugar – 30 gr.
Water – 250 ml.
Vegetable oil – 80 ml.

Cooking process:

Combine chicken eggs and salt in a saucepan or small metal bowl. Beat the mass with a whisk.
Pour kefir into the mixture and continue stirring.
We put the dishes on the stove. Heat the contents until hot and stir continuously. Turn off the fire.
Immediately sift the flour into the hot mixture.
Separately, boil water and dilute salt in it. Leave for a few minutes.
Let's return to the test. It should be stirred thoroughly until smooth.
Then pour water and salt into it.
Add vegetable oil to the preparation. Mix again and leave on the table for 10 minutes.
Heat a frying pan and pour some batter into it.
Fry the product for one minute on each side.
Place bright ruddy pancakes with holes on a plate and serve. Ready!
Read also: How to cook Turkish pizza - lahmacun? Step by step recipe

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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 thin pancakes made with milk: the middle is soft, the edges, if fried longer, are crispy, and if you grease them with butter 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 of 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 - it depends 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 batter 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 a 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 didn’t have any problems with flipping: the pancakes didn’t tear and 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 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!

Custard pancakes on kefir with boiling water