Thin pancakes made with kefir and boiling water - recipes for custard pancakes with holes. Openwork custard pancakes with kefir recipe Openwork custard pancakes with kefir

21.12.2021

Hello, my dear subscribers! Maslenitsa is just around the corner - and that means it’s time to think about the holiday menu for the whole week. Of course, the main treat of Maslenitsa celebrations is traditionally pancakes. Tasty and nutritious, they can be filled with sweet, meat or fish fillings. Everyone is familiar with preparing regular dough using milk. And today I will tell you about pancakes made with kefir and boiling water. Openwork with a hole, thin - not only delicious, but also a sight for sore eyes!

The peculiarity of the unusual openwork texture is the use of hot, just boiled water. The dough is “brewed”, becoming more airy and loosened. This is why holes appear during baking, and the taste is light and melts in your mouth.

I remember that as a child, this delicacy prepared by my mother was always a holiday for me. It doesn’t matter whether she cooked for Maslenitsa or on an ordinary day. It was even a pity to eat such delicious things. However, taste took precedence over beauty and I devoured it on both cheeks :)

Therefore, I adopted the classic recipe for this wonderful treat from my mother. And only then I started experimenting with its various variations. I cooked with sour kefir. Even when I was on a diet,... This is how I found my favorite ways to prepare dough. And one day a friend shared with me her unusual way of baking. Want to know which one? Read on about this and much more 😉

I’ll share our family’s proven classic recipe. The preparation is very simple, everyone can bake such a delicacy the first time, since they turn over well and do not stick to the pan. The dish goes well with a variety of sweet or savory fillings.

Ingredients:

500 ml kefir;
250 ml boiling water;
2 eggs;
2 cups flour (320 g);
30 g sunflower oil;
25-50 g sugar (to taste);
0.5 tsp. salt;
0.5 tsp. soda

Step-by-step cooking recipe:

1. Beat eggs into kefir at room temperature, add salt and sugar. Mix thoroughly.

2. Add soda to the flour, and then sift it through a sieve into the previously mixed ingredients. Typically, such a batter can be easily mixed without lumps.

3. Add boiling water and sunflower oil. Stir quickly.

4. Heat a frying pan, grease it with oil and bake over high heat. The pancakes turn out thin with holes, tasty and golden brown. They can be served with butter, condensed milk, jam or other fillings to taste.

Have you tried adding cottage cheese to the dough? If not, I recommend it.

The dough can also be kneaded with sour kefir. This will add a slight sourness to the finished dish, which many people like. In this case, it is a great combination with sweet fillings.

Recipe for lace pancakes with kefir and boiling water

According to this cooking option, the delicacy will turn out not only tasty, but also beautiful. This is the secret that my friend surprised me with. On her table I saw real works of art baked from golden brown dough: in the shape of hearts, stars, round or square. Whole words were even written in the test.

The baking method is very simple: you can paint using a sauce bottle, squeezing the dough out of it and forming various patterns in a baking pan.

You will need:

3 eggs;
250 g flour;
1 glass of kefir;
2 tsp. Sahara;
0.5 tsp. salt;
120 g hot water (boiling water);
50 g sunflower oil;
vanillin.

How to cook:

1. Break the eggs into the dough container and add salt and sugar. Mix with a whisk, add flour. You need to lightly mix the ingredients, but you won’t get a homogeneous mixture at this stage, because no liquid ingredients have been added yet.

2. Pour in kefir, stir. Then add vanillin and oil, pour in water and mix thoroughly.

Be careful not to leave any lumps, even small ones. Otherwise, this will prevent the dough from being evenly distributed in the pan in the form of a beautiful lace.

3. Take a plastic sauce bottle, pour in the batter and close the lid tightly. Or poke several holes in the cap of a regular plastic 0.5 liter bottle.

4. Let's start baking. Heat and oil a frying pan and then start drawing lace designs on it by squeezing the batter out of the bottle. The pan should not be too hot, otherwise the first portions of the dough will burn while you finish the subsequent ones. Use medium to low heat when baking.

Involve children in the process. This will give them a lot of pleasure. After all, they will be able to create various patterns in a frying pan, following their own imagination. And then they will give you their creation :)

Kefir pancakes with soda and boiling water that melt in your mouth

This recipe is similar to the classic one. It uses the same ingredients but the cooking process is different. Here the soda is quenched with boiling water and added to the pre-mixed ingredients (including flour). They turn out so delicate, with a hole in them.

Required Products:

2 glasses of kefir;
2 eggs;
2 cups of flour;
240 ml of boiling water;
1/4 tsp. salt;
50 g granulated sugar;
50 g sunflower oil;
0.5 tsp. soda;
butter for greasing.

Cooking steps with photos:

1. Take the fermented milk product out of the refrigerator a few hours in advance so that it reaches room temperature. Beat the eggs mixed with sugar and add salt to taste. Add 2 cups of kefir and mix well with a whisk.

2. Add sifted flour and stir until smooth. The dough will be thick, but it is not yet ready.

3. Add 1/2 tsp to boiling water. soda, stir quickly and just as quickly pour water into the dough. Stir until smooth, then let the mixture sit for 10 minutes. Lastly add 2-3 tbsp. l. vegetable oil.

4. Lightly grease a hot frying pan with sunflower oil and bake pancakes in it. They turn out lacy, thin with holes. Before placing on a plate, brush them with butter, this will give them a rich, creamy flavor.

Openwork pancakes without eggs with 0.5 liters of kefir with the addition of boiling water

Even without adding eggs, this delicacy turns out very light and tender. And if you are on a diet, you can replace wheat flour with ground oatmeal. This will make it less caloric and nutritious. I recommend adding cottage cheese as a filling.

To prepare, take:

500 ml kefir;
150-200 ml of water (boiling water);
250 g flour;
0.5 tsp. salt;
2 tbsp. granulated sugar;
1 tsp. soda

How to do:

1. Pour kefir into a bowl, add sugar and salt. Add sifted flour in parts, constantly stirring the dough. The mixture should have the consistency of thick sour cream without any lumps.

If the dough is too runny, add a little more flour. It may take more than 2 glasses, it depends on how liquid the fermented milk product was used.

2. Mix part of the boiled water with soda, stir quickly and just as quickly pour into the prepared mixture. Add the rest of the hot water gradually, in small portions.

3. The dough will be choux and will bubble as you knead. When the dough is ready, leave it aside for 5-10 minutes.

Cook in a heated, oiled frying pan. From the specified amount of products, approximately 15-16 pieces are obtained.

Delicious pancakes with a hole made with kefir and milk with boiling water

The recipe differs from the previous ones in that milk is added to it and this gives the delicacy a special taste. If you want to experiment, you can add yogurt (sweet or regular).

Ingredients:

2.5 cups flour;
250 ml kefir;
150 ml milk;
250-300 ml of water (boiling water);
2 eggs;
50 g sugar;
30 g vegetable oil;
0.5 tsp. soda;
2 pinches of salt.

Cooking process with photos:

1. Mix kefir, milk, eggs, add salt and sugar. If you prefer a salty filling, you can skip the sugar.

2. Add flour in several additions, stirring constantly to prevent lumps from forming. Quench the baking soda with boiling water and immediately add to the mixed ingredients.

To start, take 250 ml of water, but if the dough is very thick, add another 50 ml.

Leave everything to stand for 10 minutes and then start baking. The pancakes turn over easily and turn out thin and lacy. The best dish for Maslenitsa!

How to cook pancakes with kefir and boiling water without soda? Simple recipe

Almost all of the recipes above used soda, which had to be extinguished with boiling water. But you can use baking powder instead. Try it and you will feel that this will change the taste of the delicacy a little. Instead of fresh sour milk, you can use yogurt or prepare the dough with sour kefir.

You will need:

400 ml kefir (or yogurt);
0.5 tsp. salt;
0.5 tsp. baking powder for dough;
1 tbsp. sugar (or more to taste);
2 cups of flour without a slide;
1 glass of boiling water;
30 g olive oil.

How to cook:

1. Mix kefir with salt, sugar, add baking powder. Add flour, stir thoroughly, and then gradually pour in hot water. Stir thoroughly until a homogeneous mass is formed.

Add olive oil. It will give a certain flavor to the finished dish, different from the usual version with sunflower oil.

2. Bake in a well-heated frying pan on both sides. This amount of ingredients makes for quite an impressive stack of baked goods. I recommend serving with homemade jam or condensed milk.

Proven recipe for holey pancakes made with kefir and boiling water

Using this step-by-step video, you will get an amazingly tasty delicacy that will delight both children and adults with a sweet tooth :) Perfect for stuffing with both sweet and savory fillings. The dough is easily mixed with a whisk, absolutely homogeneous, without lumps. The pancakes turn out delicate, tender and soft.

I hope now you have enough ideas on how to make your Maslenitsa week appetizing and varied. Let me remind you of some important points to remember when preparing:

the boiling water should be steep;
the dough must be stirred thoroughly, otherwise lumps will interfere with the fine texture;
you can use a mixture of milk and kefir, take yogurt or sour kefir;
baking soda or baking powder must be included in the ingredients, thanks to them the pancakes will turn out with holes.

Try different options, experiment - and you will definitely find your favorite cooking methods. And perhaps you will reveal your little secrets and also share them with everyone. Bon appetit and see you soon!

Custard pancakes with kefir are something new! They can be made in different ways by changing one or more components.

Kefir - 2 glasses
Flour - 2.5 Cups
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 eggs and sugar well with salt and vanillin, then pour in kefir and mix again.

3. We begin to fry pancakes. I have a Teflon frying pan, so I don’t use oil at all when it’s hot, but that’s how you like it.

4. And you will get such delicate, fluffy and beautiful pancakes. Bon appetit!

Recipe 2: Thin custard pancakes with kefir with photo

A glass of sour kefir (volume 250 ml)
Two large chicken eggs
Sugar – granulated – 2 tablespoons
Salt - a pinch
A glass of boiling water (volume 250 ml)
A glass of sifted premium flour
Half a teaspoon of soda
Vegetable oil - three tablespoons
Vanilla sugar

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 a “well warm” state.

Break the eggs into a bowl; first remove them from the refrigerator. Add a pinch of salt, two tablespoons of sugar and a packet of vanilla sugar to them. Whisk the mixture. It will become lighter and you won’t have to put in much effort.

Pour in the heated kefir and stir. Choose sour kefir, so it will react better with soda.

Boil a glass of water and 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 cook and curdle, and you will have to throw away the dough.

As you add boiling water, the dough will begin to lighten and foam. A whole cap of foam will appear on the top. This secret ingredient will give the baked goods the desired holes and make them openwork.

It's time to add flour. Our mixture is hot due to the added boiling water. Therefore, the flour will dissolve perfectly without forming lumps.

Sift it through a sieve and mix with a whisk. My flour dissolved just perfectly, the dough turned out homogeneous.

Mix soda with the last portion of flour, add to the dough and stir. If the proportions are correct, you will get a liquid dough, that’s how it should be. Don't worry, everything will bake perfectly.

Add vegetable oil. This trick will allow you to avoid constantly greasing the pan with oil.

We leave it to “think” for 10 minutes, during which time the ingredients will “endure and fall in love” with each other.

Bakery. Take a special pancake pan with a flat bottom. Or a regular frying pan, but with a thick bottom. We warm it up well - this is another secret. If you reheat it poorly, you'll ruin half the dough.

The first time, lightly grease the bottom of the pan with oil using a silicone brush. All subsequent times, the oil that we poured into the dough will be enough for us.

Use a large spoon or ladle to scoop up some dough, pour it into the pan and quickly rotate it. Gorgeous openwork holes instantly appear along the bottom.

There is one trick here - you need to pour it 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 on the pan.

Turn the heat on the stove higher than medium. The first side bakes instantly. Lift the edge with a spatula - if it is golden brown and comes away well, then you need to turn it over.

How you do it is your choice. Some craftswomen throw and turn over in the air. Some are turned over with your hands, some with a spatula.

Fold the finished delicacy into corners or simply stack it on a plate. There is no need to grease with butter or jam; the filling will leak out through the holes anyway. This is not a recipe to be stuffed or greased on the inside. This is an option for lovers of the recipe for thin kefir custard pancakes with holes.

This amount of food is enough to feed two to three people. For 1 liter of kefir, increase the amount of products four times.

Recipe 3: Custard pancakes on kefir with boiling water

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

And if there is a 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.

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. 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.;
Granulated sugar - 1 tbsp. l.;
Pancake or wheat flour - 1.5 cups.

1. Select a small saucepan and pour kefir into it. Over low heat, heat the fermented milk product to about 50 degrees. Be careful and stir the kefir constantly. Also check the temperature so as not to overheat it and cook the cottage cheese.
As soon as you remove the pan from the heat, you can start preparing the dough. First of all, add soda to kefir. There is no need to turn it off. You will notice how much soda changes the consistency of the fermented milk product. It immediately turns into foam, similar to whipped cream. Now add the egg, salt and sugar to the dough.

2. Carefully distribute the flour over the surface of the dough using a sieve, portionwise, and mix immediately.

3. The dough at this stage turns out similar to pancake dough or ten percent sour cream, but everything is in bubbles.

4. All that remains is to add milk and vegetable oil. Pour the milk into a metal container, add the butter and boil everything together.
When the milk boils, immediately remove it from the heat and immediately slowly add it to the dough. In this case, you need to quickly mix everything with a spoon.

5. Place a dry and always clean frying pan on the stove and heat it well. For the first pancake, grease it with any oil. Scoop the dough into a ladle and pour it into the pan. In this case, the pan must be constantly tilted in different directions so that the dough is evenly distributed.
Advice: so that the pancakes do not even think of sticking to the frying pan, it is advisable not to wash it immediately before preparing the pancakes. If you are already planning 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.

Serve hot pancakes with kefir and milk with sour cream, jam, honey or melted butter. You can cook it and wrap it in your culinary masterpiece with any filling you want.

Recipe 5: Kefir pancakes with custard cottage cheese

Custard pancakes made with kefir and cottage cheese are denser than usual, but much more tender and softer.

½ l kefir;
1/5 kg of homemade cottage cheese;
¼ tbsp. vegetable oil;
400 ml of boiling water;
¼ tsp. 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 you plan to prepare pancakes, you need to remove the kefir from the refrigerator and let it warm up a little.
Place the cottage cheese in a clean, dry bowl and grind thoroughly to avoid any grains. Then combine with kefir until smooth. If you don’t have homemade cottage cheese on hand, then unsweetened curd mixture will do.
In another bowl you need to beat 4 eggs, taking them out of the refrigerator. To make the work easier, add salt. Add sugar and vanillin little by little to form a soft foam.
Combine the resulting mass with curd and 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 need to be fried on both sides, preheating the pan. Pour oil onto it only for the first portion of 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 egg to kefir, mixing everything thoroughly until smooth. Then gradually add flour. Then carefully pour warm boiled water into the dough, making sure that the mass does not become too liquid. And at the very end, add sunflower oil. It is best to beat the resulting mass with a blender or mixer to avoid lumps.

After the dough is ready, we proceed directly to preparing the pancakes. Such pancakes should be fried on a hot, preferably a special pancake frying pan. You don’t have to lubricate its bottom with anything, since there is already oil in the dough, or you can add just a little refined oil. Fry each pancake on both sides, turning over the moment it stops being liquid.

These pancakes are good either with salty fillings (for example, chicken + mushrooms + onions), or 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 choux pastry with kefir and semolina

Yeast pancakes with choux pastry and semolina. It turned out well for the first time, very tasty, tender and you want more.

Semolina - 0.5 cup.
Wheat flour (heaped) - 5-6 tbsp. l.
Salt - 0.5 tsp.
Sugar (+ 1 tsp) - 1 tbsp. l.
Yeast - 1/3 tsp.
Chicken egg - 3 pcs
Water - 350 ml
Kefir - 300 ml
Milk - 200 ml
Vegetable oil - 3-4 tbsp. l.
Soda - 0.5 tsp.

Pour semolina with kefir and leave it on the windowsill overnight, or 5-8 hours.

Boil 200 ml of water.
Sift 2 tbsp into a bowl. flour and pour boiling water, stirring constantly so that there are no lumps. Cool the brewed flour a little.
If there are still lumps. Add 150 ml of water, stir and rub through a sieve. If there are no lumps, then simply mix with water.

Dilute 1 tsp in a glass of warm milk. sugar, yeast and 1 tbsp. flour. Leave for 20 minutes.
Lightly beat the eggs with 1 tbsp. sugar and salt, add the custard flour mixture (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 regular pancakes, but thinner than for pancakes.
Cover the dough and place in a warm place for 1.5-2 hours.
The dough should rise and a nice foamy cap should appear on the surface.

Heat the frying pan. Lubricate.
Mix the dough a little, without overdoing it, just lightly, otherwise it will fall and the tenderness of the pancakes will be reduced to a minimum.
Bake pancakes small in size, 12-14 cm in diameter and slightly plump.

The dough is very delicate, and you need to adjust when baking, with the heat level so that it doesn’t burn and bake, otherwise it’s difficult to turn over an unbaked pancake.
The pancakes turn out super tender, melting in your mouth. Bon appetit!

The main feature of custard pancakes is the addition of boiling water to the dough. They can be prepared not only with kefir, but also with other dairy and fermented milk products. Depending on the cooking technology and the added products, you can bake fluffy, thick pancakes with kefir, as well as thin, delicate ones with holes. The first option is suitable for a hearty breakfast, the second - for stuffing.

The five most commonly used ingredients in kefir custard pancake recipes:

The classic version of the recipe is:

Beat eggs with sugar.
Pour in kefir mixed with soda.
Add flour while stirring the dough.
Pour in boiling water and stir quickly.
Immediately fry the pancakes in a hot frying pan.

Kefir custard pancakes, or rather, the dough for them, is more suitable for frying thin pancakes. They can be filled with any filling, sweet or savory. Rolling it into a tube or roll. Designed in the form of a bag with a tied “neck” (a feather of green onion will do) or an envelope.

Five of the most nutritious recipes for custard pancakes with kefir:

It is enough to grease the frying pan with vegetable oil once - only for the first pancake
boiling water is added to the dough to obtain thin openwork pancakes
be sure to try the first pancake to determine if there is enough salt and/or sugar
Before each pouring the dough into the pan, stir it from bottom to top