Maslenitsa brings the aroma of pancakes into the house. So I’m starting the oil week, I baked pancakes with kefir according to my favorite recipe with boiling water.
There is an opinion that pancakes are cooked only with milk, and only pancakes, gingerbreads and flatbreads are baked with kefir. Today I want to convince you. Pancakes made with kefir are the most delicious, delicate, soft and thin. They just melt in your mouth. Thanks to kefir, the dough will turn out airy and bubbly, which will give the pancakes additional airiness, and boiling water will add stickiness to the flour.
It is advisable that all products are not very cold; you must first remove the eggs and kefir from the refrigerator at least 30 minutes before preparing the dough. When products are at the same temperature, then they combine better.
The process of preparing pancake dough is so quick that it is better to prepare all the necessary ingredients and place them nearby so that they are at hand. Therefore, I immediately turn on the kettle so that the boiling water does not cool down while I prepare the dough.
First I beat the eggs with two spoons granulated sugar,
then I add kefir combined with soda. I mix everything well with a whisk. An electric mixer or blender with a whisk attachment will speed up the blending process.
Now it’s the flour’s turn - I add the entire amount of flour, add some salt and stir so that there are no lumps left.
I pour in three tablespoons of odorless vegetable oil so as not to spoil the taste of the pancakes.
The resulting dough is similar in consistency to pancakes.
Now it's the boiling water's turn. Continuing to mix the dough, pour in a glass of boiling water and quickly combine. 
Note the proportions of water, kefir and flour - this is an ideal combination, and you do not have to adjust the thickness of the dough. Since I learned this recipe, I now cook this way.
Then the whole process is as usual when preparing pancakes, pour a portion of the dough into a heated frying pan, distribute evenly over the bottom and fry over medium heat. 
Before the first pancake, I grease the bottom of the frying pan with a thin layer of vegetable oil.
Prepare these custard pancakes with kefir at least once and you won’t notice how they will fly off the plates, and your family will be asking for more!
I offer a recipe for custard pancakes with kefir, the dough for which is brewed at the last stage of its preparation. Sometimes they boil the eggs first, and then prepare the dough, but the first option is much simpler and somehow has caught on more. Pancakes can be prepared in almost any thickness from thin to solid. They are good with any sauces and fillings, both sweet and savory. Sour cream, preserves and jams, melted butter, cottage cheese, fruits, mushrooms, cheeses, sausages, potatoes... the list of additions to pancakes is almost endless!
Prepare flour, kefir (any fat content or even whey), eggs, sugar, salt, soda (and sometimes I do it without it), refined vegetable oil and water for boiling water.
Combine kefir, soda, eggs, salt, sugar, vegetable oil.
Stir.
Add flour.
Stir until the dough becomes thick, almost like pancakes.
Pour in boiling water while stirring - this is brewing the dough.
The finished dough has the usual consistency for a pancake and has bubbles. It is advisable to let it sit - rest for a few minutes and then bake.
In special Teflon or hardened cast iron pancake pans, you can bake pancakes without greasing them with oil or grease them only before the first pancake. Fry each pancake on both sides.
In frying pans with a diameter of about 18 cm, I made 20 thin openwork pancakes with kefir.
Bon appetit!
How to cook openwork custard pancakes with kefir recipe - a complete description of the preparation so that the dish turns out very tasty and original.
In the midst of Maslenitsa, it's time to try new recipes for the traditional Russian delicacy in practice. Pancakes made with kefir with boiling water differ from the classic ones in terms of cooking technology, but in terms of taste and nutritional characteristics they turn out beyond all praise.
To make custard pancakes with kefir and boiling water, you do not need to have extensive culinary experience or any special skills. If you have at hand a list of suitable recipes and the basic basic recommendations outlined below that accompany each of them, even a beginner can cope with the task:
Properly cooked choux pastry for pancakes with kefir and boiling water will be the key to success in preparing such a desirable and delicious dish that all tasters will be crazy about. By adhering to simple rules, which you can familiarize yourself with below, getting the perfect taste of the dish will not be difficult:
Custard pancakes on kefir, the recipe for which you will learn further, perfectly reveals the advantages of this method of preparing your favorite delicacy. Even with the use of a minimal set of ingredients, the dish is incredibly tasty, tender, soft and rosy. The simple execution is also captivating technological process which will take only 30-40 minutes.
Pancakes cooked with kefir and boiling water according to the following recipe are more porous and lacy. The effect is achieved by adding soda or baking powder to the dough. Due to more eggs, the dough becomes thinner, which also benefits the structure - the products turn out thinner and more delicate. In just 40 minutes you can feed four people a treat.
Pancakes made with kefir with boiling water, the recipe for which is given below, turn out thick and fluffy. Unlike previous variations, they cannot be filled with filling and wrapped in an envelope, but they are perfect for serving with sour cream, jam, honey, condensed milk and other additives. From the specified amount of products you can make a treat for 6 people.
This recipe for custard pancakes with kefir and boiling water is made without eggs, but this will not make the products any less tasty and appetizing. Many people like this variation of the tasty dish more than usual, since in this version it turns out softer and more tender and does not have a characteristic egg taste. In half an hour you can make a treat for 4 people.
Even with a quick preparation of the dough, kefir pancakes brewed with boiling water will turn out tasty, airy and porous. In this case, all ingredients except water are placed in a bowl at once and mixed with a mixer or whisk. All that remains is to dilute the resulting substance to the desired thickness and you can start baking.
Maslenitsa week has come to an end, and I just got around to posting new pancake recipes. Well, never mind, we don’t only cook pancakes on holidays, especially since this recipe for custard pancakes with kefir will not leave anyone indifferent, it’s incredibly delicious.
I tried this recipe 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 from the link above, the flour was poured in at the very end, that is, after the kefir, which of course diluted the boiling water and the dough became slightly warm - I changed this step.
2. Sprinkling flour into the pancake dough at the very last moment is not a very good solution, since it is difficult to break up the lumps later, so I also changed this point.
The pancakes turn out simply fantastic - soft, tender, delicate, evenly browned! Of course, I most often bake pancakes in water. but when I need to add a glass of kefir, now I will cook according to this recipe.
To prepare custard pancakes with kefir I needed:
flour – 1 cup
kefir – 1 glass
water (boiling water) – 1 glass
egg – 2 pcs.
soda – 1/3 tsp;
salt – 1/2 tsp.
sugar – 2 tbsp.
vegetable oil – 3 tbsp.
This recipe is very convenient in terms of the amount of ingredients - you need one glass of boiling water, kefir and flour - it’s easy to remember.
Beat eggs with salt and sugar until foamy. I beat for about five minutes.
Continuing to beat the eggs with a mixer, she poured a glass of boiling water into them. I took a picture of how it turned out, since I definitely wouldn’t have been able to pour boiling water, beat eggs and take pictures :)
I immediately poured out all the flour and continued to beat the dough with a mixer.
I poured the soda into the kefir and now I pour the kefir into the finished choux pastry, it’s usually cool or cold, so there’s definitely no point in pouring it out before.
At the very end, I poured vegetable oil into the dough, mixed it and left for 20 minutes. During this time, the gluten of the flour will swell and the pancakes will not tear during the frying process.
The dough turns out very airy, even in the photo you can see bubbles.
I didn’t plan to take pictures of the pancakes in the frying pan, but they turned out so delicate that I couldn’t resist. That's how many holes come out of choux pastry.
Be sure to try it! We all really liked the pancakes, the guests praised them, and my husband ordered more of these custard pancakes with kefir, but I want to cheat a little and prepare exactly the same custard pancakes, but with water, let's see what happens. Don't miss my experiment in the next recipe.
And here it is - custard pancakes on water - the result was great!
I only make this recipe, my family squeals with pleasure :)
Guys! I won’t shout – wow – I won’t! Completely according to the recipe, only 1 glass - bullshit! Everything stuck. haven't added any flour yet. 1 cup of flour with low-fat kefir is not enough. That's when I started adjusting the recipe - then it started to work out. Yes, we ate - but not a peep! After the corrections, no holes appeared anymore! Just regular pancakes. I’ve made custards with milk before – they turn out great! Recipe - for 3.
I always bake pancakes according to this recipe, nothing breaks if you act carefully. Lots of holes, delicious. It usually sticks if (homemade) kefir is too fatty.
The pancakes turned out awesome! The family asked for it two evenings in a row. Not a single pancake is easy to stack. They ate everything on the fly! Thanks for the recipe for the homemade piggy bank.
Do you need to grease your pan and pancakes with oil?
The recipe is great! Quick and very tasty, I must admit these are my first pancakes and they are not lumpy at all! The proportions were disappointing; there were only seven pancakes. so feel free to increase by at least three if your family is large. And thank you, everything is very tasty!
Thank you very much for the recipe. The pancakes are amazing. I've been baking for days now. The perfect pancakes for the perfect pan.
Probably, in any family, at least occasionally, large pancakes are baked to fill the entire frying pan. They seem especially tasty on Maslenitsa. For this holiday, housewives strive to enrich their cookbook as much as possible with recipes for this dish, including exotic options, in order to please their households with something new every day. For example, custard pancakes with kefir can be made in 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 each occasion.
In addition to the variety of pancakes themselves, the good news is that the whole family can bake them, turning an ordinary task into entertainment for children and adults. A sea of positive emotions and joy from doing something together will be remembered for a long time!
It's easier to start with basic recipe, gradually improving skills.
Even novice cooks can prepare this version of the delicacy. Regular pancakes that are mixed with a base sour milk, whey or kefir, often stick to the pan.
A recipe for making dough with boiling water solves this problem. Each pancake turns over easily, does not stick and comes out homogeneous, without lumps.
In addition, it comes with holes, which adds to its fun appearance.
Vegetable oil soda salt
kefir boiling water clean container
eggs flour granulated sugar
Video recipe for custard pancakes with kefir and boiling waterKefir custard pancakes can be served with any filling. If the dish is to serve as a snack, then it is better to reduce the amount of sugar in it. For a pancake dessert, you should choose a non-liquid filling so that it does not leak out through the holes.
The recipe is very similar to the previous one, but differs in the richer taste of pancakes and their increased calorie content. This is achieved through fatty dairy products; others are not suitable here.
Such pancakes with milk and kefir are not very sweet, which makes it possible to combine them with salted caviar and fruit jam.
These pancakes can easily be considered festive, since the method of preparing them is strikingly different from regular 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 made with kefir and cottage cheese are denser than usual, but much more tender and softer. Treat lovers will appreciate this unusual dish.
Those watching their figure need to be careful. These delicious pancakes with holes can take a toll on her, as they contain a lot of butter and quite fatty dairy products.
This recipe is multi-component, which gives custard pancakes on kefir with semolina special taste. The dish is quite high in calories. This should be taken into account by those who are on a diet or do not eat after 6 pm. But the pancakes are definitely worth a try.
A special feature of pancakes with semolina is the delicate texture of the dough. Because of this, it is important to ensure that they are cooked through without burning. Otherwise, they can easily be torn when turned over.
Since the pancakes turn out to be thick, it is better to grease them with your favorite filling and roll them into a tube.
Pancakes with added yeast are loved in every family. They turn out thin, with holes. Their peculiar sourness is especially pleasant, thanks to which the baked goods 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 baked goods 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’s so easy to choose the best dish for a specific type of filling. There is an opportunity to please even those who are on a diet. To do this, just remove eggs from the recipe and replace fatty dairy products with lower calorie ones.
The main thing is Pancakes with cottage cheese: step-by-step recipes, filling options, photos; don’t be afraid to experiment. And regular practice will lead to success even for a person far from the kitchen.
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 made with milk. Carbon dioxide, which is released when kefir interacts with soda, loosens the dough, and it becomes porous and airy. And boiling water increases the stickiness of flour and makes the dough more plastic and pliable. As a result, the pancakes turn out very tasty, soft, tender, easily removed from the pan and do not tear at all. Try to cook them, your family will definitely love these kefir pancakes, prepared with the addition of boiling water.
First, beat the eggs with sugar and salt until smooth using a whisk. You can use a mixer - this will speed up the whipping process. If the pancakes have a salty filling, add a little less sugar.
Pour in kefir (I took 2.5% fat kefir) and mix. You can add vanillin or vanilla sugar (for pancakes with sweet filling).
Pour in flour, which must be sifted - 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 pancakes, and even a little thicker.
Dissolve the baking soda in a glass of boiling water and pour it into the dough in a thin stream, stirring quickly. Boiling water increases the stickiness of flour and the dough becomes more flexible. The pancakes turn over well, do not tear, and can be baked very thin. At first the dough will be liquid, but after it sits and brews, it will become the right consistency for baking pancakes. If your dough still turns out too liquid, add a little flour. To do this, separate a little dough (about 1/4 part) into another bowl and put 1-2 tablespoons of flour. Mix 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 turn out 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.
Let's start baking pancakes. So that “the first pancake doesn’t turn out lumpy,” it is very important to heat the frying pan well and grease the bottom with a thin layer of vegetable oil using a silicone brush. Pour a portion of the dough, and rotating the pan, quickly and evenly distribute it over the entire surface. Fry over medium heat.
Once the bottom side of the pancake is browned, use a spatula to turn the pancake over and fry the other side. You can bake them in two pans at the same time – it will be faster. After the first pancake has been fried, taste it and, if necessary, add sugar or salt to taste. Place the finished pancakes in a stack on a plate. This amount of product makes about 15 pancakes (I have a frying pan with a diameter of 20 cm).
These are the delicate, ruddy pancakes we got. You don't even need to lubricate them butter, they are very tasty, tender, soft and without additives. Pancakes can be served with sour cream, honey, jam or filled with any filling, salty or sweet, that you like.
Bon appetit everyone!
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The fourth day of Maslenitsa celebration, Thursday - Razgulay.
Ice slides, laughter, fun time.
Maslenitsa has taken us into a whirlwind.
Walk around - the people have fun,
The whole district dances in a round dance.
This is how to live - playing, this is how to live - laughing
Pancake week is teaching us now!
Forget your troubles - pancakes are not for them,
Remember - people were born for happiness!
It’s the fourth day of Maslenitsa, the golden mean. And you haven't eaten pancakes yet.
Two options - wait until the weekend or bake today, in the evening, after work. I advise you to choose the second one. Why deprive yourself of your loved one, and even more so of your household! The recipe for custard pancakes with kefir is simple perfect recipe! The pancakes are openwork and full of holes. Tender and rosy. And most importantly, unproblematic pancake dough, baked in any frying pan. Make up your mind, because no one is forcing you to make 5 liters of dough, make it today for half a liter.
To be honest, this is my favorite recipe! Always successful, very convenient. Convenient in that you don’t need to weigh anything. You can measure kefir, flour, water using any vessel. The main thing is that one volume is used. For example, not with a 250 ml glass, but with a 320 ml mug. Or, an ordinary half-liter glass jar. The quantity (of containers) always remains - this is 2 flour, 2 kefir, 1 boiling water.
Also, it’s important! No lumps! And all because the dough is initially thick, and only then diluted to the desired consistency with boiling water and soda. And it is thanks to soda that the pancakes turn out delicate. This means that they are not only tasty, but also beautiful. Recipe for a quick fix, that is, just for me and for you.
And let today be for the soul.
1 drop of your desire
2 eggs
2 cups kefir at room temperature
2 cups flour
1 glass of COOL BOILING WATER
1 tsp soda
Salt and sugar to taste
70 g refined oil
Butter for coating pancakes
Pour kefir (2 cups) at room temperature into a cup.
Lightly stir the eggs with a fork. Combine with kefir. Salt, sugar. Mix thoroughly. Let's taste it, kefir dough loves sugar (not to the point of fanaticism).
Sift flour (2 cups) twice. Combine the liquid part of the dough with flour. Stir until smooth. As a result, you should have dough like pancakes.
Boil water in a kettle, do not turn it off, let the water continue to boil. Pour 1 full teaspoon of baking soda into a dry glass. Very quickly pour boiling water over it and immediately begin adding it to the dough. Preferably in 1-2 doses. And quickly - mix quickly. The dough is ready, and there are no lumps!
All that remains is to add odorless vegetable oil and mix again until smooth. And we immediately begin baking pancakes until the effect of the soda wears off.
The frying pan in which I bake pancakes, without fail, is heated to a bluish 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 cools down slightly. To do this, I reduce the heat to just below medium. 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. There is no other option.
And one more thing.
If you are a beginner, then for the first time, take a smaller frying pan. It will be more convenient for you. And when you get the hang of it, you can easily handle larger volumes.
And, as one wise proverb says. A stingy person spends twice. Spend once in your life on a good, high-quality pancake frying pan and you will never regret the money spent.
Well, shall we bake?
Grease the frying pan with oil. A very thin layer.
This is best done with a brush.
Use a ladle to scoop out the dough and pour it into 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 turn out delicate. The pancakes are simply dotted with small holes. As if they were baked from yeast dough.
But, there is one minus. These pancakes only have holes on one side. And this effect is short-lived. While the soda is working. As soon as the soda evaporates, the holes will no longer appear. So, I advise you not to make the dough in large volumes. If you need more delicate pancakes, don’t be too lazy to mix the dough again. Fortunately, this is not difficult or troublesome to do. For some reason, no one writes about this on the Internet, thereby misleading people. Everyone is just obsessed with holey pancakes. If you want real HOLEY PANCAKES, then I have a great one. old recipe lace pancakes made from yeast dough. These are the progenitors of all pancakes. These pancakes have more holes than dough))).
You should not overdry or overcook the custard pancakes. Brown on both sides and remove.
Grease each newly baked pancake with melted butter.
But, again, not for everybody. For myself and my little daughter, I don’t flavor pancakes (no matter what dough they’re made from) with anything. It’s delicious for us too. I’d rather add more condensed milk or honey to the finished pancake.
Don't forget to grease the pan with vegetable oil.
That seems to be all.
P.S – even as a child, I noticed that my grandmother, after baking pancakes, never washed the frying pan. Let it cool, wipe it with a dry soft cloth and put it on the stove. Only now I understand why? Pancake and cast iron frying pans cannot be washed. Or rather, it is cleaned as necessary, but only from the outside, and wiped from the inside. Thus, an invisible, thin layer of fat is preserved. Thanks to him, the pancakes do not become lumpy, neither the first nor the last. Periodically, sprinkle such a frying pan with coarse salt and heat it over high heat for a certain time. Live forever, learn forever.
Now I understand why our new frying pans fail so quickly. After all, the main thing for us is aesthetic appearance, so we’ll use three of them, whatever and whatever. Fill a hot frying pan with cold water, for example. Which is the same, according to the instructions it’s not allowed. Now, I look at my frying pans differently, which is what I wish for you.
I'm here with reports 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 simpler to me.) In the other, 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 be. For this consistency, I needed much more flour (about 2.5 cups) - our kefir here is too liquid.) Well, thanks to your advice on heating the frying pan to a bluish haze, for the first time in my life the first pancake came out with a bang.) Thank you!
Natalya Balduk11
Hello, my dear subscribers! Maslenitsa is just around the corner - and that means it’s time to think about holiday menu for a 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 will share the proven classic recipe our family. 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:
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 to the finished light dish sourness, which many people like. In this case, it is a great combination with sweet fillings.
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:
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 :)
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.
Cooking steps with photos:
1. In a few hours you will set fermented milk product from the refrigerator until it comes to 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, grease them with butter, this will give them a rich, creamy flavor.
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:
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.
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:
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. Best dish for Maslenitsa!
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:
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 taste ready-made 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.
That's why step by step video you do amazing tasty treat, which 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 yours Maslenitsa week appetizing and varied. Let me remind you of some important points to remember when preparing:
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!
