We cook custard pancakes at home with kefir. Custard pancakes with kefir, recipes. Pancakes on kefir with boiling water

Hello dear readers. Today I want to offer you a recipe for custard pancakes on kefir with boiling water. According to this recipe, pancakes are always obtained, cooked many times, always openwork with holes are obtained. They can be stuffed with a variety of sweet and savory fillings. You can wrap rolls of pancakes with ham or red fish and serve as a cold appetizer on the festive table. It is beautiful, tasty and satisfying. We love these pancakes with honey or condensed milk, but they go well with various jams, as well as savory fillings.

This recipe has been tested over the years, you can safely cook it, since pancakes are always made with holes. The taste is very delicate. From the specified amount of ingredients, you get such a stack of delicious pancakes.

Recipe for custard pancakes on kefir with boiling water with step by step photos

The number of products can be increased or decreased as desired. I usually cook half a liter of kefir.

Ingredients:

500 ml kefir (I have a homemade one)
1 cup boiling water (250 ml.)
2 eggs
1-2 tbsp. tablespoons of sugar
0.5 tsp baking soda
0.5 tsp salt
5 tbsp. tablespoons of vegetable oil
2 glasses of flour (I have a glass of 250 gr.)

Vanilla sugar optional (1 sachet is sufficient)

First, I prepared all the necessary products.

How to cook pancakes on kefir tender, delicate with holes

Cooking pancake dough, making it as easy as shelling pears. Drive 2 eggs into a bowl. Eggs are best taken large or medium in size. Beat everything with a whisk.

I add salt and sugar, pour in 500 ml. kefir. You can take home or store. I bought country milk, poured it into a jar, it turned sour and I made custard pancakes on kefir.

You can take kefir 2.5% fat, I did not take less for the test. I usually take 2.5%.

I pour out the flour. The flour must first be sieved. I used two glasses of flour.

I beat the dough, we need the dough to be homogeneous and without lumps. Do not be alarmed, the dough turns out to be thick, like for pancakes, as it should be.

Since we have choux pastry for pancakes, I prepared boiling water by first boiling the water. I dissolve baking soda in a glass of water.

I pour boiling water into the dough, stirring it intensively with a whisk, so we brew.

Don't worry, nothing will cook in the dough. It turns out a homogeneous pancake dough. Pour in vegetable oil, mix everything well and set aside the bowl with the dough at room temperature.

I leave the dough on for 10 to 30 minutes. As my grandmother used to say, so that the ingredients become friends with each other, they become the same temperature. In addition, all the lumps in the dough disperse.

Fry pancakes in a preheated pan. For the first pancake, I pour some vegetable oil into the pan.

I collect half a ladle of dough. My frying pan is 15 cm in diameter, so small.

Look, the custard pancakes all go straight into the hole. Absolutely every pancake in a hole.

Turn over and fry on the second side. Pancakes are fried very quickly in a preheated pan. I want to emphasize that I have a frying pan with an anti-dust coating.

We'll have to stand, fry, it's not a minute matter. But then, look what a stack of pancakes turned out.

Pancakes can be eaten warm or cold. Can be stuffed with meat. It will be a great delicious breakfast. But I want to talk separately about what can be stuffed or stuffed with pancakes.

How to stuff pancakes

For breakfast, fry them on both sides in butter and serve with a cup of hot tea. A hearty breakfast is guaranteed.

You can stuff the pancakes with ham and cheese. This is delicious. Reheat before serving, the cheese will melt and stretch. Children love these pancakes.

I usually grate the cheese, and cut the ham or sausage into strips, mix everything. No mayonnaise is needed.

An excellent dish as a cold snack on a festive table. Stir thinly sliced ham or sausage on a pancake. I buy slices at the supermarket.

I roll it into a roll and cut it obliquely. Top it off with just a little mayonnaise and sesame seeds. The first time I tried it for my friend's birthday, very beautiful, inexpensive, tasty.

You can stuff pancakes with cottage cheese. We twist it with a tube, put it in one layer in a glass form, fill it with sour cream and sugar (to taste) so that the pancakes are covered with sour cream. And bake in the oven for 10 to 20 minutes.

Here is such a yummy it turns out. Pancakes are the most tender. We pour them with jam and eat them for breakfast with tea or coffee.

If you don't want to mess with the filling, then serve custard pancakes on kefir with boiling water and natural honey. Our child is very fond of pancakes with honey.

This recipe is my favorite. If I want pancakes, so that everything is completely in the hole, then I cook according to this recipe. They are tender to the taste. They are eaten warm.

Our whole family loves pancakes. They don't stay with us. If I want pancakes to remain for breakfast, then I cook two servings at once. Then stay for breakfast. The recipe is simple, uncomplicated, always obtained.

We prepare these pancakes as a cold appetizer for a festive table. This recipe for pancakes with kefir and milk. We stuff them with slightly salted red fish and cream cheese. Guests sweep away from the table, as it turns out a very tasty dish.

Delicious pancakes with red fish and philadelphia cheese video

You definitely have not tried such pancakes. This interesting recipe is made with sour cream and hard cheese.

Delicious and tender pancakes on sour cream with hard cheese video

You can also try dill and hard cheese pancakes. Delicious pancakes. All our recipes are good and very tasty.

Pancakes with dill and hard cheese video

Thin pancakes with kefir, milk and sour cream - video

An interesting recipe with sour cream, milk and kefir.

For dessert, I suggest trying chocolate pancakes with cocoa powder. These are sweet delicious pancakes, they are served with honey, jam, condensed milk, chocolate.

Chocolate pancakes with cocoa powder - video

I propose a recipe for custard pancakes on kefir, the dough for which is brewed at the last stage of its preparation. Sometimes beaten eggs are brewed first, and then the dough is prepared, but the first option is much easier and somehow took root more. Pancakes can be prepared in almost any thickness from thin to solid. They are great with any sauces and toppings, both sweet and savory. Sour cream, preserves and jams, melted butter, cottage cheese, fruits, mushrooms, cheeses, sausages, potatoes ... the list of pancake additions is almost endless!

Prepare flour, kefir (any fat content or even whey), eggs, sugar, salt, soda (and sometimes I do without it), refined vegetable oil and water for boiling water.

Combine kefir, soda, eggs, salt, sugar, vegetable oil.

Stir.

Add flour.

Stir, the dough will be thick, almost like a pancake.

Pour in boiling water while stirring - this is the brewing of the dough.

The finished dough is the usual pancake consistency and with bubbles. It is advisable to let it stand - rest for a few minutes and then bake.

On special pancake pans, teflon or calcined cast iron, you can bake pancakes without oiling or grease only before the first pancake. Fry each pancake on both sides.

In pans with a diameter of about 18 cm, I got 20 thin openwork pancakes on kefir.

Bon Appetit!

How to cook custard pancakes on kefir with boiling water a recipe with a photo step by step - a complete description of the preparation so that the dish turns out to be very tasty and original.

≡ Home → Pancakes, pancakes, pancakes → Successful recipe for pancakes on kefir with boiling water with holes

We'll bake pancakes again today! At this word, my family connoisseurs of home cooking light up their eyes and lift their spirits. After all, they are all very fond of "all sorts and not all sorts" (as my son used to say in childhood, pancakes. I generally cook them very often. I know a lot of cooking options, all time-tested. The recipe with a photo will help you step by step to see all the subtleties of cooking this miracle.

Young housewives are often afraid to deal with baking pancakes. Completely in vain! Today you will see that there is nothing complicated in their preparation. Pancake dough is easy and simple to make, no need to knead or beat for a long time. They are baked quickly, do not stick or break. Even the first pancake will not work out, this is such a good recipe.

There are little secrets in cooking, thanks to which the perfect thin pancakes with holes are obtained. I will tell you about them in detail. By this method, everyone will get successful pancakes. You will be proud to show off your mouth-watering browned pastries. Delight your kids with yummy food, who will definitely appreciate them.

A glass of sour kefir (volume 250 ml)
Two large chicken eggs
Sugar - sand - 2 tablespoons
Salt - a pinch
A glass of boiling water (volume 250 ml)
A glass of sifted premium flour
1/2 teaspoon of baking soda
Vegetable oil - three tablespoons
Vanilla sugar

Custard pancakes on kefir with boiling water

Step one. Let's start mixing the dough for openwork kefir pancakes with boiling water. Use products at room temperature. Kefir needs to be heated to a "well warm" state.
We break eggs into a bowl, first remove them from the refrigerator. Pour a pinch of salt, two tablespoons of sugar and a packet of vanilla sugar to them. Beat the mixture with a whisk. It will brighten, you will not have to make any special efforts.
Step two. Pour out the heated kefir and stir. Choose sour kefir, so it will react better with soda.
We boil a glass of water, pour it in a thin stream into our mixture. 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 boil and curl, the dough will have to be thrown away.
As the boiling water is added, the dough will begin to lighten and foam. A whole head of foam will appear at the top. This secret ingredient will give the baked goods the desired holes and make them delicate.
It's time to add flour. Our mixture is hot because of the added boiling water. Therefore, the flour will dissolve perfectly without forming lumps. Sift it through a sieve, mix with a whisk. My flour dissolved just perfectly, the dough turned out to be homogeneous.
Mix soda with the last portion of flour, add to the dough and stir. If the proportions are correct, you will get a batter, as it should be. Don't worry, everything will bake great.
Step three - add vegetable oil. This trick will allow you not to constantly grease the pan with oil.
We leave it for 10 minutes to “think”, during this time the ingredients “endure - fall in love” with each other.
Step four - baking. We take a special pancake pan with a flat bottom. Or an ordinary frying pan, but with a thick bottom. We warm it up well - this is another secret. Heat up poorly, spoil half of the dough.
For the first time, grease the bottom of the pan with oil a little with a silicone brush. All subsequent times, the butter that we poured into the dough will be enough for us.
We collect a little dough with a large spoon or ladle, pour it into the pan and quickly rotate it. Chic openwork holes instantly appear along the bottom. There is one trick here - you need to pour 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 into the skillet.
Make the fire on the stove higher than average. The first side is baked instantly. Raise the edge with a spatula - if it is ruddy and lags well behind, then you need to turn it over. How you do it is your choice. Some craftswomen toss and flip in the air. Some turn them over with their hands, some with a spatula.
Roll the finished goodies into corners or just stack them on a plate. It is not necessary to grease with butter or jam, all the same, the filling will flow out through the holes. This is not a recipe to stuff or grease on the inside. This is an option for lovers of the recipe for delicate custard pancakes on thin kefir with holes.
This amount of food is enough to feed two or three people. For 1 liter of kefir, quadruple the amount of products.

The main mistake is not to pour boiling water right away, pour it in a thin stream.
Do not let the batter bother you, it will turn out unambiguously and much more liquid than for pancakes.
Stir it with a ladle each time before baking, then the flour will not settle to the bottom.
A poorly heated skillet is the main reason for pancakes to burst. Heat it over high heat, then reduce it by half.
A thinly poured layer along the bottom of the pan is the key to the appearance of openwork.

Mix sour cream with honey, dip a pancake in it each time. This is delicious!
Condensed milk
Strawberry jam (jam)
Applesauce

Gorgeous openwork custard pancakes are ready! Enjoy their taste and ease of preparation. I'll tell you and show you how to cook them in milk soon. Do not miss new recipes, visit the site.

Custard pancakes on kefir: different recipes and cooking secrets

Mastering new recipes will help to diversify the usual methods of making pancakes - for example, you can try pancakes with kefir with boiling water. Choux pastry products are soft, keep fresh for a long time (do not dry). In addition, cooking does not take much time and effort.

Consider various recipes for pancakes with kefir with boiling water - classic and its variations. Common features for pancakes prepared according to these recipes are beautiful color, porosity, roastiness and amazing tenderness. And, of course, a minimum of products that are almost always in the house.
Useful Tips

How to achieve the perfect consistency of the dough and how is it more convenient to bake custard pancakes on kefir? Use these tips.

Ideal temperature. It is advisable that the ingredients are not cold. Remove food from the refrigerator at least half an hour before cooking. Then they will connect much better.
Choosing dishes. During the preparation of choux pastry for pancakes on kefir, when boiling water is introduced into the egg mixture, the volume of the mixture increases significantly. Therefore, it is better to take large and deep dishes.
So as not to "cook". Boiling water, contrary to possible fears, will not "cook" other ingredients. But for this it must be introduced gradually, with a very thin stream. Mix the dough at the same time.
Consistency. It is best if the dough is liquid, then the pancakes will turn out to be thin, with holes. And if you let the finished mass stand for 15-20 minutes, the flour gluten will swell (from boiling water), and the pancakes will not break.
Fast and accurate. You can use a plastic bottle to pour the dough into the pan. It is easy to measure the required portions with it, while no drops will fall on the stove (which can happen when using a ladle).
We prepare in advance. You can prepare the dough, for example, in the evening and use the next day. Until the moment of cooking, you need to store it in the refrigerator in a hermetically sealed container.

The classic method of preparing thin pancakes on kefir with boiling water is rather “fast”: it is good, for example, if guests are to come to you very soon. Children also like these pancakes.

kefir (medium fat) - 250 milliliters;
boiling water - 250 milliliters;
flour - 200 grams;
egg - 2 pieces;
refined vegetable oil - 60 milliliters;
sugar - 50 grams;
soda, salt - on the tip of a knife.

Whisk a good foam of eggs, granulated sugar, baking soda and salt (with a hand whisk or mixer).
Pour boiling water into the foam, gradually shaking the egg mixture.
Enter kefir, flour, mix (there should be no clots), pour in butter.
Heat a frying pan, brush with oil.
Pour the dough in portions. When one side is browned, bubbles will appear on it - gently turn over.

Without using eggs

Cooked without eggs, these pancakes are a great choice for vegetarians, fasting or allergy sufferers. The dish is slightly different from the classic one, but the taste is nevertheless very pleasant. And cooking is even a little easier.

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

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.
Fry as usual.

Custard pancakes with kefir and boiling water are so soft and tender that they can "catch" on the shoulder blade, 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 neatly.

Hot on the stove

This is an unusual way to cook, as the ingredients will need to be aged on the stove. By the way, it is possible that not all the water from the specified volume will be used.

kefir - 300 milliliters;
egg - 2 pieces;
sugar - 80 grams;
boiling water - 250 milliliters;
flour - 300 grams;
soda - 1 teaspoon;
salt to taste.

Beat eggs with salt, granulated sugar, add kefir and shake slightly.
Place the mixture on the stove and reheat so that it becomes fairly hot. Don't let it boil.
Take 0.5 cups of boiling water and add baking soda. Stir very quickly and pour into the hot mixture.
Enter the sifted flour in portions.

If necessary, add more boiling water to the dough. The main thing is that then it spreads well in the pan - which means that the consistency turned out exactly as required.

Openwork pancakes on kefir with boiling water are a real decoration of the table, while their preparation is not particularly difficult.

flour - 350 grams;
kefir - 0.5 liters;
water - 0.5 liters;
sugar - 2-3 tablespoons;
salt - 0.5 teaspoon;
vegetable oil - ¼ glass;
egg - 2 pieces.

Boil water, dissolve granulated sugar and salt in it, remove from heat and wait for some steam to leave.
Sift the flour, pour three quarters of the kefir volume, knead the dough with a mixer.
Add the rest of the kefir, stir again. The mixture should resemble thick sour cream.
Introduce hot water in a thin stream while stirring thoroughly.
Beat eggs, add to dough, stir.
Add vegetable oil, mix the mixture thoroughly again.
Grill the pancakes after the mixture has "rest" in a hot skillet.

The pan should be greased with oil once and heated until a slight haze appears. Then the pancakes will shoot well.

Many housewives consider these pancakes ideal - after all, they are airy, turn over well when baking, do not tear or dry out at the edges. And yet they do not feel either the acid of kefir, or the taste of soda. Having mastered any recipe for custard pancakes on kefir, you can always prepare a wonderfully tasty dish for relatives or guests.

Thin pancakes on kefir with boiling water

In almost any family, pancakes are one of the most favorite dishes. Every housewife has a favorite recipe for making pancakes. Previously, my pancakes on kefir did not work at all, they were very thick and stuck to the pan. But there was one simple recipe for kefir pancakes, which has become one of the most beloved and always produces pancakes on it.

I also suggest you to cook thin pancakes on kefir with boiling water, which are tasty and with beautiful holes. I hope you will succeed the first time, and step-by-step photos will help you not to make mistakes and cook everything right. To prepare thin pancakes on kefir with boiling water, you will need the following products: kefir, eggs, flour, boiling water, sunflower oil, soda, sugar and a pinch of salt.

Ingredients for thin kefir pancakes with boiling water

Kefir 2 glasses
Flour 2 cups
Eggs 2 pcs
Soda 0.5 tsp
Boiling water 1 glass
Sugar 3 tablespoons
Sunflower oil 3 tablespoons

Step-by-step recipe for thin pancakes on kefir with boiling water

The first step is to mix eggs, sugar and a pinch of salt.

Add kefir, flour to the egg mixture and mix well. Kefir can be replaced with drinking yogurt with fruit additives, then the pancakes will have an unusual fruity taste. You should get a dough that resembles pancake dough in consistency.

Pour boiling water and baking soda into the dough and stir quickly. Leave the dough to stand for 5 minutes.
After five minutes, add sunflower oil to the dough and mix.

Heat the pan in which we will bake pancakes. When baking pancakes, it is very good to heat the pan, then the pancakes will not stick, and you will not need to grease it constantly with oil (I grease the pan only 1 time before the first pancake, although my pan is the most common without a non-stick coating). Pour some dough into a preheated pan greased with a little oil and spread it evenly over the surface.

When the top of the pancake is covered with holes and becomes almost dull, turn the pancake to the other side using a spatula. Fry it for another half minute and remove from the pan.
Serve ready-made pancakes with sour cream, jam, condensed milk, or jam.

Do you like the recipe? Say thanks to us, just share with your friends. Good luck!

Pancakes on kefir with boiling water - openwork

I have tried many recipes for pancakes, I like milk, kefir, whey, and boiling water, even chocolate pancakes with cocoa are distinguished by their unique taste. You can even make a pancake cake with berries, fruits and sweet cream from pancakes.

Today I cooked pancakes with boiling water and kefir, they are unusually tasty and tender, and all of them are lace, perforated, thin. As the husband noted, vermicelli can be filtered through pancakes.

From the specified amount of ingredients, I got 35 pancakes. I baked in a frying pan with a diameter of 15 cm.

Pancakes are not even thin, but thin. The most important secret is to pour half a ladle of dough into the pan. And also fry them in a hot frying pan.

This recipe can be viewed in 2 minutes in the video from photos, which is presented at the end of the article.

Pancakes with boiling water and kefir

500 ml kefir
2 eggs (large)
2 tbsp. tablespoons of sugar
0.5 teaspoon salt
0.5 teaspoon baking soda
250 ml. boiling water
2 cups flour (250 grams)
Vegetable oil 4-5 tbsp. spoons

Preparation of ingredients does not take much time, all ingredients are simple and affordable, they can be found in any store.

Today, as always, there is a step-by-step recipe with photos that will help you in making the most delicious and delicate pancakes.

Pancakes on kefir with boiling water - delicate, thin, in a hole, recipe with photo

The recipe is simple and perfect, frying pancakes is a pleasure, since they really turn out to be all in a hole.

Kefir is one of the important ingredients in these pancakes. You can use homemade (village) kefir or bought in a store.

I use homemade milk kefir. If you, as for the test, will use just such kefir, then take a non-fresh product, since fresh kefir is not sour. But if kefir stands at least a day at room temperature, it will already be more acidic.

If you buy kefir in a store, then take at least 2.5% - 3.2% fat. I hope we sorted it out.

Prepare the ingredients and a bowl in which you will knead the dough. We drive 2 eggs into a bowl, I have village eggs. Add salt and sugar.

I use a blender whisk attachment. But without fanaticism. Next, I pour in warm kefir. I warm up the kefir a little, but only so that it becomes warm, not hot. I have 0.500 ml. kefir.

I mix everything with a whisk. I sifted the flour first. I have exactly 2 glasses, glasses of 250 grams.

Pour flour in portions, I pour out one glass, stir everything with a whisk, and then the second glass and mix again. Here you can already work well so that there are no lumps.

It turns out a homogeneous dough. The dough turns out like a pancake, thick.

Pour boiling water in a thin stream into the pancake dough. At the same time, beat the dough with a whisk.

We continue to beat the pancake dough with whisk, the dough will become less thick. Next, I add vegetable oil to the dough, mix everything and leave it for half an hour at room temperature. I usually leave it on the kitchen table. Sometimes they say. "Letting the dough rest."

Fry pancakes in a hot frying pan. For the first pancake, I grease the pan with vegetable oil. Sometimes the first pancake is lumpy, it is even considered normal, when the first pancake is lumpy. But this is most likely due to an insufficiently preheated frying pan.

I admit honestly that my first pancake, as expected, "lumpy", I hastened to pour in the dough. I even thought that I needed to add a little flour. But when the pan is hot enough, the pancakes become amazing, in a hole. Therefore, I did not add flour.

Pour the dough from the center to the edges, it is more convenient for me to do this by weight, and as if scrolling the pan so that the dough spreads and a circle forms.

To make the pancakes thin, pour in half a ladle of dough.

The pancakes are delicate, perforated and thin, therefore, during the baking process, I realized that the proportions in this recipe are ideal.

Fry pancakes on both sides. I have a frying pan with a non-stick coating. To fry or not, decide for yourself.

We don't like burnt pancakes, so I try to brown them without burning them. I turn it over with a special spatula.

During the frying process, if necessary, the pan should be greased with vegetable oil or a piece of bacon, as it is convenient for anyone.

This is how we fry each pancake. I stack pancakes. Each pancake can be greased with butter. But I don't, because the pancakes are fatty. But this is my opinion.

My mother, for example, always greases every pancake with butter, and it doesn't matter what recipe she cooks. This makes the pancakes softer, tastier and more creamy.

I already wrote above, but I repeat, my frying pan is small, 15 cm in diameter. I got exactly 35 pancakes from a given amount of ingredients. I counted it on purpose.

Ready-made pancakes can be served with honey, jam, jam, sour cream, condensed milk, with chocolate, as well as stuffed with various fillings.

We recently stuffed pancakes with cottage cheese and baked in the oven in sour cream. Pancakes with cottage cheese in sour cream are the most delicate and very tasty. If you like, then you can try. Today I don't stuff pancakes, but serve them with honey, jam and sour cream.

What to do with the pancakes, decide for yourself. My grandmother, for example, treated all the neighbors with pastries on Shrovetide. On Easter, I also treated the neighbors with pies.

The pancakes are excellent to taste, everything is in moderation, everything is enough. But I definitely recommend trying pancakes when baking and adding sugar, for example, if you don't have enough. But if you serve pancakes with jam, then sugar is not needed, since pancakes with boiling water and kefir can be sugary sweet.

Today I remembered another recipe that I once prepared for my family. This is a pancake cake. It can also be made for a holiday. A friend once gave me the recipe. But I cooked it for a long time. For some reason, children do not really like the liver.
For pancakes we take:
2 eggs, 1.5 tbsp. l. sugar, 0.5 tsp soda, 0.5 tsp salt, 350 ml milk, 200 g flour, 1 tbsp. l of vegetable oil.
But it doesn't matter either. Everyone can make pancake dough according to their own proven and favorite recipe.
Filling:
400 g chicken liver, 1 tbsp. l vegetable oil, 1 carrot, 1 onion, 50 g butter, 1 egg.
For decoration, you can take 150 g of sour cream, 50 g of ketchup. salt and pepper to taste.
Beat eggs with sugar, salt and soda. Pour in 200 ml of milk, add flour, mix everything well. Pour in the rest of the milk gradually. Bake pancakes.
For the filling, fry the liver. Put carrots, onions. fry a little too. Grind everything in a blender, add butter, salt and pepper.
Place 2 pancakes in the pan and set aside 2 more. Distribute the filling over the rest. Roll each pancake into a tube and put in a mold.
Beat the egg and pour on top. Cover with the remaining pancakes. Mix sour cream with ketchup, spread the top layer and bake in the oven for 20 minutes.
Or you can just spread the pancakes with the filling and fold in the form of a cake. Decorate the top with something. You get such a snack cake.

And I not only liked this recipe, but also interested. Although you need to tinker with him, I think that he is worth it. Only on this Shrovetide we will not have time to do it.

You can do it and after the post already, try it. After all, we bake pancakes not only for Shrovetide.

Olya, I also made such a cake once, it's good that I reminded you. Only the truth, we have already eaten pancakes, we will postpone this matter for the future.
And I also remembered one recipe for pancakes, I will write below.

We used to make liver cake for weddings and other holidays. It can be done in a variety of ways. First: bake pancakes, grease each with mayonnaise and prepare the filling from the liver and distribute over mayonnaise. Also add dill greens. Place the spring rolls one on top of the other. Delicious cake turns out. I've always liked him.
And another recipe is to bake liver pancakes, and grease with the filling - fried carrots and onions, make a mesh of sour cream or mayonnaise, decorate with dill on top, you can lay out the tomatoes, beautifully chopped. The cake is also very tasty.
I haven't cooked such tart for a long time. After the post, you need to remember and do.

And we recently made such a liver cake from chicken liver. It turns out very tasty. I don't really like liver, but I ate it with pleasure in this cake.

I also love this cake. It turns out both delicious and very satisfying.

It is just such pancakes on kefir with boiling water that I love to make, they really turn out to be thin and tender, very tasty. But I can't get such holes. It seems that the recipe is the same, what's the trick?

I want to write my own pancake pie recipe. It is called "kurnik". True, the main dough in it is flaky, but pancakes are also needed.
Now I buy ready-made dough in the store, better yeast.
Pancakes can be baked according to any recipe that you like, they can be thin or thick, but thin is preferable, the cake will be tastier.
You will need 5 pancakes in total. I don't really want to knead dough for them, so when we bake pancakes again, we leave (if possible) 5 pieces and hide them from all family members.
For the filling you need: boiled chicken, boiled eggs, boiled rice, mushrooms fried with onions, ghee.
I do not specify the number of ingredients for sure, you just need to take a few.
As you already understood, meat and eggs need to be boiled and chopped finely, we also use finely chopped mushrooms, we take any.
Roll out one layer of dough, giving it a round shape, and put it on a baking sheet or in a large shape.
Lubricate it a little with ghee, lay out a layer of chicken.
Then we put a pancake on top, grease with oil, put the filling of eggs and rice.
Another pancake, butter, a layer of mushrooms and onions.
Pancake again, repeat layers.
We spread the filling in a thin layer.
The final stage is the rolled out second layer of puff pastry.
We pinch the edges, make punctures with a fork on top, grease with a raw egg and send to the oven.
Such a cake turns out to be quite large.
You can make smaller ones by laying out the layers of the filling once, without repeating.
It turns out very interesting, unusual and tasty.

Olya, how about making puff pastry cakes by the size of pancakes? It turns out that the lower and upper crust is puff pastry, and between them - pancakes with different fillings? Is this a kurnik?)) I just didn't cook a kurnik. you need to try to do so. we love puff pastry. Only after the fast will we do it. They have also already eaten different pancakes, you need to take a break for the body.
Thanks for the delicious recipe!

Pancakes on kefir with boiling water - the best recipes for delicious choux pastry

In the midst of Maslenitsa, it's time to try out new recipes for traditional Russian delicacies in practice. Pancakes on kefir with boiling water differ from the classic ones in the technology of preparation, but in terms of taste and nutritional characteristics, they are beyond praise.

How to cook pancakes on kefir with boiling water?

To make custard pancakes with kefir and boiling water, you do not need to have a rich culinary experience or any special skills. If you have at hand a list of suitable recipes and the basic basic recommendations set out below that accompany each of them, even a beginner can cope with the task:

The eggs included in the composition are always beaten until smooth or into a thick foam together with sugar and salt.
Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
You can use kefir of any fat content, and for the splendor of the products, if desired, mix it with soda.
Pancakes are baked on kefir with boiling water in a hot oiled cast-iron skillet or a special pancake maker.

Choux pastry for pancakes on kefir

A properly prepared choux pastry for pancakes on kefir with boiling water will become the key to success in preparing such a desired and delicious dish, which will be crazy for all tasters. Adhering to simple rules, which you can familiarize yourself with further, it will not be difficult to get the perfect taste of the food:

In the classic preparation of the custard base, kefir, boiling water and flour are used in equal proportions.
The required volume of the main components is measured in a glass and, as a rule, two eggs are added per serving.
When brewing the base with boiling water, according to the recipe, it is poured in small portions or in a thin stream, while intensively stirring the mass.
Baking powder or flavoring agents (vanillin, vanilla sugar) can be added to the dough to add puffiness or to enrich their taste.

Pancakes on kefir with boiling water thin

Custard pancakes on kefir, the recipe for which you will learn later, perfectly reveal the advantages of this method of preparing your favorite delicacy. Even with the use of a minimal set of products, the food is incredibly tasty, tender, soft and ruddy. The uncomplicated execution of the technological process, which will take only 30-40 minutes, also captivates.

eggs - 2 pcs.;
sugar - 2 tbsp. spoons;
salt - ½ tsp;
fat for frying.

To prepare delicious pancakes on kefir with boiling water, beat eggs with a mixer with the addition of salt and sugar.
Continuing to beat, pour in boiling water, and then kefir.
Then flour and butter are added.
Thin custard pancakes are baked on kefir in the traditional way in an oiled pancake maker.

Pancakes on kefir with boiling water openwork

Pancakes cooked in kefir with 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 the greater number of eggs, the dough becomes thinner, which also benefits the structure - the products are thinner and more delicate. After spending only 40 minutes, you can feed four people with a treat.

kefir, boiling water and flour - 1 glass each;
eggs - 3 pcs.;
vegetable oil - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
salt - ½ tsp;
soda or baking powder - ½ or 1 tsp;
fat for frying.

Eggs are beaten with sugar and salt, and then mixed with kefir and flour.
Soda or baking powder is thrown into boiling water, stir, pour into the dough and beat a little.
Lace pancakes are baked on kefir with boiling water in a hot frying pan, greasing it.

Custard thick pancakes on kefir

Pancakes on kefir with boiling water, the recipe for which is set out below, are thick and lush. Unlike the previous variations, they cannot be filled with filling and wrapped in an envelope, but they are the best suited for serving with sour cream, jam, honey, condensed milk and other additives. From the specified number of products, you can make a treat for 6 people.

kefir - 2 glasses;
boiling water - 1 glass;
flour - 2.5 cups;
eggs - 2 pcs.;
vegetable oil - 3 tbsp. spoons;
sugar - 2 tbsp. spoons;
salt - ½ tsp;
soda - ½ tsp;
fat for frying.

Kefir at room temperature is mixed with eggs, beaten with sugar and salt.
Stir in the sifted flour.
Boiling water is poured in, adding soda and oil to it.
Bake products in a hot skillet, browning on both sides.

Custard pancakes on kefir without eggs

This recipe for custard pancakes on kefir with boiling water is realized without eggs, but this product will not become less tasty and appetizing. Many people like this variation of a dainty dish more than usual, since in this version it turns out to be softer and more tender and does not have a characteristic egg taste. For half an hour, you can make a treat for 4 persons.

kefir - 400 ml;
boiling water - 200 ml;
flour - 250 g;
vegetable oil - 3 tbsp. spoons;
sugar - 1.5 tbsp. spoons;
salt - ½ tsp;
soda - ½ tsp;
fat for frying.

Sugar, salt are dissolved in warm kefir and flour is mixed in.
Pour boiling water with soda and oil.
Pancakes are baked in the traditional way.

Quick pancakes on kefir with boiling water

Pancakes with milk fluffy without yeast recipe

I suggest you try an interesting recipe for custard pancakes on kefir with boiling water!The recipe is interesting for its technology: this is the first time I observe such an original way of preparing the dough and such a magnificent result.

Pancakes taste like regular pancakes.thin milk : the middle is soft, the edges, if fried a little longer, crispy, and if greased with butter and stacked on top of each other, they become soft and tender. But the dough itself ... is something amazing! It almost escaped from the bowl! But let's start 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 of sugar;
1 teaspoon salt
1 teaspoon of baking soda;
4 tablespoons of vegetable oil.

A glass of 200 grams; it holds 200 ml of liquid or 130 g of flour.
After tasting, it seemed to me that you can have a little less salt, and more sugar - for this taste and color :)

Beat the eggs with a mixer in a fluffy foam: 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 to beat! Naturally, I first had a question: would the boiling water curl the eggs? But, as practice has shown, nothing collapses! The main thing is to pour in a thin stream, slowly, and at the same time beat constantly at medium speed. At the same time, the foam becomes even more magnificent and voluminous: I was so surprised to see that it rises higher and higher, and now it almost ran over the edge of the bowl! I had to stop the process for a minute in order to pour the whipped mass into a larger bowl!

Pour kefir into the lush mass. I baked in sourdough (liquid, like 1% kefir, fermented milk product) in half with homemade kefir, thick, like yogurt.

After mixing with kefir, sift the flour mixed with soda.

Mix again and add sugar.

Now beat the dough with a mixer a little so that there are no lumps left.

Pour in vegetable oil and stir. The dough is ready!

This is what a fluffy, airy dough is.

Before the first portion of the dough, grease the frying pan with a thin, even layer of vegetable oil, heat it up very well. If the pan is not warmed up enough, then the dough seems to blur; if it should be, then it immediately hisses and is taken with openwork holes.

Pouring a scoop of dough into a hot frying pan, distribute it in an even layer by wiggling it and bake the pancake on a slightly over-medium heat until browning on the underside. While the edges are pale - do not rush, because a half-baked pancake can tear. But when the edges turn golden brown, it's time to turn it over.

In reviews on this recipe, there have been opinions more than once that it is difficult to turn over such tender pancakes, and you need to get used to them. I had no problems turning over: the pancakes did not tear, they came off easily - perhaps because I baked them in a ceramic pancake pan.

Turning the pancake over, bake from the other side until golden brown, then remove it on a platter. If the oven is longer, then the edges are fried and crispy, and the middle is tender; if you keep 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 up a new portion of the dough, mix it.

These are the openwork pancakes on kefir with boiling water!

Custard pancakes with kefir are something new! They can be done in different ways by modifying 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 well eggs and sugar with salt and vanilla, 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 in the heat, but that's how anyone likes it.

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

Recipe 2: Thin custard pancakes on kefir with a photo

A glass of sour kefir (volume 250 ml)
Two large chicken eggs
Sugar - sand - 2 tablespoons
Salt - a pinch
A glass of boiling water (volume 250 ml)
A glass of sifted premium flour
1/2 teaspoon of baking soda
Vegetable oil - three tablespoons
Vanilla sugar

Let's start mixing the dough for openwork kefir pancakes with boiling water. Use products at room temperature. Kefir needs to be heated to a "well warm" state.

We break eggs into a bowl, first remove them from the refrigerator. Pour a pinch of salt, two tablespoons of sugar and a packet of vanilla sugar to them. Beat the mixture with a whisk. It will brighten, you will not have to make any special efforts.

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

We boil a glass of water, pour it in a thin stream into our mixture. 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 boil and curl, the dough will have to be thrown away.

As the boiling water is added, the dough will begin to lighten and foam. A whole head of foam will appear at the top. This secret ingredient will give the baked goods the desired holes and make them delicate.

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

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

Mix soda with the last portion of flour, add to the dough and stir. If the proportions are correct, you will get a batter, as it should be. Don't worry, everything will bake great.

Add vegetable oil. This trick will allow you not to constantly grease the pan with oil.

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

Bakery products. We take a special pancake pan with a flat bottom. Or an ordinary frying pan, but with a thick bottom. We warm it up well - this is another secret. Heat up poorly, spoil half of the dough.

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

We collect a little dough with a large spoon or ladle, pour it into the pan and quickly rotate it. Chic openwork holes instantly appear along the bottom.

There is one trick here - you need to pour 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 into the skillet.

Make the fire on the stove higher than average. The first side is baked instantly. Raise the edge with a spatula - if it is ruddy and lags well behind, then you need to turn it over.

How you do it is your choice. Some craftswomen toss and flip in the air. Some turn them over with their hands, some with a spatula.

Roll the finished goodies into corners or just stack them on a plate. It is not necessary to grease with butter or jam, all the same, the filling will flow out through the holes. This is not a recipe to stuff or grease on the inside. This is an option for lovers of the recipe for delicate custard pancakes on thin kefir with holes.

This amount of food is enough to feed two or three people. For 1 liter of kefir, quadruple the amount of products.

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 a double serving (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 of sugar;
1 teaspoon salt
1 teaspoon of baking soda;
4 tablespoons of vegetable oil.

Beat the eggs with a mixer in a fluffy foam: 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 to beat!

Naturally, I first had a question: would the boiling water curl the eggs? But, as practice has shown, nothing collapses! The main thing is to pour in a thin stream, slowly, and at the same time beat constantly at medium speed. At the same time, the foam becomes even more magnificent and voluminous: I was so surprised to see that it rises higher and higher, and now it almost ran over the edge of the bowl! I had to stop the process for a minute in order to pour the whipped mass into a larger bowl!

Pour kefir into the lush mass. I baked in sourdough (liquid, like 1% kefir, fermented milk product) in half with homemade kefir, thick, like yogurt.

After mixing with kefir, sift the flour mixed with soda.

Mix again and add sugar.

Now beat the dough with a mixer a little so that there are no lumps left.

Pour in vegetable oil and stir. The dough is ready!

This is what a fluffy, airy dough is.

Before scooping up a new portion of the dough, mix it. The 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. Heat the fermented milk product over low heat to about 50 degrees. Be vigilant and stir kefir constantly. Check the temperature in the same way so as not to overheat it and not cook cottage cheese.
Once you remove the pan from the heat, you can start making the dough. First of all, add soda to kefir. You do not need to extinguish it. You will notice how the baking soda changes the consistency of the fermented milk product. It immediately turns into a foam like whipped cream. Now send the egg, salt, sugar into the dough.

2. Gently distribute flour over the surface of the dough using a sieve, in portions, and mix immediately.

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

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

5. Place a dry and always clean pan on the stove and heat well. For the first pancake, brush it with any oil. Put the dough into a ladle and pour 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 pan, it is advisable not to wash it immediately before preparing the pancakes. If you have already decided 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 and fry the pancake on the other side. The fire should be medium.

Hot pancakes cooked with kefir and milk, serve with sour cream, jam, honey or melted butter. Can be prepared and wrapped in your culinary masterpiece with any filling you like.

Recipe 5: Pancakes on kefir with custard cottage cheese

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

½ l of kefir;
1/5 kg of homemade cottage cheese;
¼ Art. vegetable oil;
400 ml of boiling water;
¼ h. L. 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 the planned preparation of pancakes, you need to get the kefir out of the refrigerator and let it warm up a little.
Transfer the cottage cheese to a clean, dry dish, grind thoroughly so that no grains come across. Then combine until smooth with kefir. If there was no homemade cottage cheese at hand, then unsweetened curd mass will do.
In another bowl, beat 4 eggs by taking them out of the refrigerator. Salt should be added to make the work easier. Add sugar and vanillin little by little to get a soft foam.
Combine the resulting mass with curd-kefir.
Sift flour and baking 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 must be fried on both sides, after preheating the pan. Pour oil on it only for the first portion of the 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 an egg to kefir, knead everything thoroughly until smooth. Then gradually add flour. Then carefully pour warm boiled water into the dough, make 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, in order to avoid lumps.

After the dough is ready, we proceed directly to the preparation of pancakes. Such pancakes should be fried in a hot, best of all, a special pancake pan. You can not lubricate its bottom, since the oil is already in the dough, or you can add quite a bit of refined oil. Fry each pancake on both sides, turning over at the moment when it ceases to be liquid.

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

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

Semolina - 0.5 stack.
Wheat flour (with a slide) - 5-6 tbsp. l.
Salt - 0.5 tsp.
Sugar (+ 1 tsp) - 1 tbsp. l.
Yeast - 1/3 tsp
Chicken egg - 3 pieces
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 overnight on the windowsill, well, or 5-8 hours.

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