Pancakes - this is one of the traditional dishes of Russian national cuisine, considered a symbol of Shrovetide. It is prepared from batter, the main components of which are eggs, flour, sugar, purified water, milk and its derivatives. In today's publication, we will analyze in detail several of the most popular recipes for custard pancakes with boiling water on kefir.
Useful Tips
All ingredients used to make pancake dough should be at about the same temperature. Since kefir can curl when heated, it is removed in advance from the refrigerator or sent to a water bath.
In addition to sour milk and boiling water, eggs, sifted flour, sugar, table salt, baking soda or baking powder are usually added to the dough. As additional components that give the finished product a special taste and aroma, cocoa powder or vanillin is often used.
Pancakes are baked in a well-heated skillet for just one minute on both sides. In order that the browning products do not stick together, it is advisable to lubricate them with a small amount of soft butter. Openwork pancakes made from custard kefir dough with fresh sour cream, jam, condensed milk or any sweet sauce. And if necessary, they can be stuffed with almost any salty fillings.
With baking soda
According to the method described below, very tender pancakes are obtained, covered with bubble holes. They remain fresh for a long time and even the next day do not lose their original taste characteristics. To bake them you will need:
- A glass of fresh kefir.
- 2 eggs.
- A glass of boiling water.
- According to 2 tbsp. l sugar and sunflower oil (preferably refined).
- A cup of flour.
- ½ tsp. baking soda and rock salt.
Begin cooking dough, from which pancakes with holes will subsequently be baked on kefir with boiling water, preferably with egg processing. They are salted and whipped with a whisk or mixer. The resulting mass is supplemented with boiling water and kefir, and then mixed with bulk ingredients. All this is kept for fifteen minutes at room temperature, and only then combined with vegetable oil and poured in portions onto a hot frying pan. Products are baked for one minute on each side, stacked on a beautiful flat dish and served, pre-watered with sour cream, honey or jam.
With semolina
Custard pancakes with boiling water and kefir, made according to the technology discussed below, are perfectly combined not only with sweet sauces, but also with salted fillings. Therefore, they will bring a certain variety to the usual family diet. To prepare them you will need:
- 250 ml of fresh kefir.
- 30 g dry semolina.
- 60 g of flour.
- 30 ml of vegetable oil (preferably refined).
- 3 g quicklime baking soda.
- 2 g of salt.
- 5 g of sugar.
- Egg and boiling water.
To begin with, in a clean voluminous vessel they combine warm kefir, soda, sweet sand, salt and semolina. All this is supplemented with an egg, vegetable oil and flour, and then pour boiling water so that a not too liquid mass is obtained. The almost finished dough is beaten with a mixer and poured in portions onto a hot frying pan. Fried pancakes served with sweet sauce, sour cream or condensed milk.
With cottage cheese
Pancakes with boiling water and kefir, prepared in accordance with the recommendations discussed below, are obtained not only tasty, but also extremely useful. Therefore, they can be offered not only to adults, but also to small households. To feed your family with such pancakes, you will need:
- 500 g of homemade cottage cheese.
- 500 ml of fresh kefir.
- 400 ml of boiling water.
- 400 g of high-grade flour.
- 4 tbsp. l fine sugar.
- ½ tsp table salt.
- ½ tbsp l outstanding soda.
- ¼ tsp vanillin.
- ¼ cup of sunflower oil.
- 4 selected eggs.
First you need to do cottage cheese. It is poured into a dry container and thoroughly knead with a fork. Then it is poured with a little warm kefir and supplemented with eggs whipped with sugar, vanilla and salt. The sieved flour and soda are introduced in advance into the resulting mass. All this is poured with boiling water and vegetable oil, and then thoroughly stirred. Completely cooked dough in small portions is poured into a preheated pan and quickly fried on both sides until a beautiful golden hue appears.
No eggs
These delicious pancakes with boiling water on kefir are very elastic and ideal for stuffing with almost any filling. To prepare them you will need:
- 250 g of high-grade flour.
- A glass of boiling water.
- 400 ml of fresh kefir.
- 2 tbsp. l fine sugar.
- ½ tsp baking soda (quicklime).
- ½ tsp table salt.
- 2 tbsp. l sunflower oil.
First, quick soda and kefir are combined in a clean bowl. After a few minutes, salt, sweet sand and oxygenated flour are added to them. All this is supplemented with boiling water and vegetable oil, and then thoroughly mixed until the lumps disappear. The finished dough is poured in portions into a skillet and fried for a minute on both sides. If desired, brown the pancakes with butter.
With apple juice
These thin pancakes with boiling water on kefir have a rich taste and a light fruity aroma. To prepare them you will need:
- 200 ml of natural apple juice.
- 270 ml of filtered water.
- 200 ml of fresh kefir.
- 150 g of high-grade flour.
- 3 selected chicken eggs.
- 3 tbsp. l sunflower oil (refined).
- According to 1 tbsp. l good vodka and sugar.
- ½ tsp rock salt.
- 1/3 tsp outstanding soda.
Prudently sifted flour is poured into a volumetric bowl and diluted with boiling water. Everything is thoroughly ground until a viscous mass is obtained, and then supplemented with eggs and thoroughly treated with a mixer. Eggs, kefir, vegetable oil, sugar, salt, baking soda, juice and vodka are added to the resulting mixture. The finished dough is shaken vigorously, insisted for about half an hour at room temperature, poured in portions onto a hot frying pan and baked for a minute on both sides.
With cocoa powder
This recipe for openwork kefir pancakes with boiling water will interest real lovers of chocolate dough products. To play it you need:
- 2 cups flour.
- 500 ml of fresh kefir.
- 250 ml of filtered water.
- 2 tbsp. l cocoa powder.
- 4 tbsp. l fine sugar.
- 3 tbsp. l sunflower oil.
- 2 selected chicken eggs.
- ½ tsp outstanding soda.
The eggs are ground with sugar and salt, and then combined with cocoa powder, flour and kefir. The resulting mass is supplemented with soda, previously dissolved in the right amount of boiling water. All mix well and insist briefly at room temperature. Fifteen minutes later, the cooked dough is flavored with vegetable oil, poured in portions onto a heated frying pan and quickly brown on both sides.
With baking powder and sour cream
These openwork pancakes with boiling water on kefir do not break during baking. Therefore, any novice culinary specialist can easily cope with their preparation. To do this, you will need:
- 1 tbsp. l fresh sour cream.
- ½ cup kefir.
- 2 raw eggs.
- ½ cup boiling water.
- 10 g of baking powder.
- 2 cups of pasteurized milk.
- 1/3 tsp rock salt.
- 1.5-2 cups of flour.
- 3 tbsp. l Sahara.
- ½ cup sunflower oil.
Preparing such a pancake dough is residually simple. To begin with, in a deep container, kefir, milk, sour cream, eggs, sweet sand and salt are combined. Sifted flour, baking powder and vegetable oil are sent there. All intensively shake and briefly put aside. After about half an hour, thicken the thickened mass with boiling water and gently stir. Finished dough is poured in small portions onto a hot skillet and quickly browned on both sides.
With milk
These pancakes with boiling water on kefir have a bubbly structure and a very pleasant taste. To bake them you will need:
- 5 tbsp. l purified water.
- 2 tbsp. l crystalline sugar.
- 1 tsp baking soda (outstanding).
- 2 selected raw eggs.
- A glass of fresh kefir of any fat content.
- 200 ml pasteurized cow's milk.
- Flour and salt.
First you need to do the eggs. They are combined with sugar and salt, and then intensively processed with a whisk. Then they add kefir, soda, flour, milk and boiling water. The resulting mass is covered with a lid and briefly pushed to the side. After about twenty minutes, the brewed dough is poured in small portions onto a hot pan and quickly browned on both sides.