Kefir pancakes with boiling water: recipes, serving options. Openwork pancakes with hot kefir How to cook fluffy pancakes with hot kefir

And in summer it is served with berries.

• - chicken eggs - 3 pcs.,
• - kefir - 500 ml.,
• - sugar - 3 tbsp. l.,
• - salt - 0.5 tsp,
• - baking soda - 0.5 tsp,
• - sunflower oil - 1 tbsp. l.,
• - wheat flour - 2.5 tbsp.

Add warm kefir to the mixer bowl, in which baking soda is mixed, chicken eggs with granulated sugar and salt. Mix everything with a mixer until smooth. Now add sunflower oil and mix again.
We sift the wheat flour to saturate it with oxygen. Then, little by little, with continuous stirring, pour it into the dough.
The finished dough should be like thick sour cream.
Pour a portion of the dough into a hot greased frying pan (lightly grease it with a brush). Distribute it evenly over the surface of the pan and cover with a lid.
As soon as the edges of the pancake begin to dry out, immediately turn it over to the other side using a spatula. Fry it for another half a minute and place it on a plate.

Recipe 2: Yeast fluffy pancakes with kefir

• Flour - 250g,
• chicken egg - 2 pcs,
• fresh yeast - 25 g,
• kefir - 200-250ml,
• butter - 50g,
• sugar - 3 tbsp. spoons,
• salt - on the tip of a knife

Combine in a bowl: sifted flour, crumbled yeast, eggs, melted butter and salt with sugar.

We pour in the kefir last (it is important to note that it must be at room temperature, not cold!)

Mix everything until smooth, you can use a whisk on a blender. The finished dough for thick pancakes using yeast is slightly viscous.

Let the dough rest and rise in a warm place for 15 minutes. Then mix again and start baking.

Fry the pancakes on both sides until golden brown in a dry cast-iron frying pan or non-stick frying pan. If there is none, and regular pancakes stick, grease the bottom with a small amount of oil.

Pancakes made with yeast and kefir turn out thick and fluffy, serve them hot immediately after cooking!

Recipe 3: Thick fluffy pancakes with kefir

• Fat kefir 300 ml.
• Chicken eggs 2 pcs.
• Sugar 2 tbsp. spoons
• Salt 1 pinch
• Premium wheat flour 300 gr.
• Baking powder powder 2.5 teaspoons
• Butter 100 gr.
• Vegetable oil 2 tbsp. spoons

Pour kefir into a bowl, add sugar and beat eggs into the contents. Beat the mixture thoroughly with a fork or whisk until the sugar grains are completely dissolved.

In a separate deep plate or bowl, mix previously sifted premium wheat flour with salt and baking powder and mix the ingredients.

Gradually pour the flour into the kefir and eggs and whisk the mixture constantly so that no lumps form. Beat the mixture thoroughly and knead into a fairly thick dough.

Melt the butter in a frying pan, then pour it into the bowl with the dough. And mix the contents thoroughly again.

Cover the dough with a clean kitchen towel and leave for 5 minutes.

It is advisable to choose a pan for frying pancakes with a non-stick coating. You can also use a special pancake frying pan, which has a thin bottom, flat surface, Teflon coating and low sides.

Place the frying pan on low heat and warm it thoroughly.

After this, its surface must be lubricated with vegetable oil. Important: you don’t need to add oil, you just need to lubricate the bottom of the pan. This can be done using a special brush or by soaking a piece of clean sponge with oil.

Next, pour the dough from a deep spoon into the frying pan and distribute it in the shape of a circle: rotating the frying pan in a circular motion, while holding it by the handle. Since the dough has good fluidity, it will spread on its own over the surface of the pan. You need to make the pancake in such a way that the layer of dough in the pan is approximately 4-5 mm.

Fry the pancake for 1-2 minutes, then use a wooden spatula to turn it over and bake for another minute.

Remove the finished pancake to a plate. Grease the top with a piece of butter.

Ready-made pancakes can be served warm or chilled. They go well with honey, fruit jam, sour cream or syrup.

Recipe 4: Thin, fluffy custard pancakes with kefir

The dough for pancakes is mixed with kefir, so they turn out fluffy and soft.

• 2 tbsp. regular kefir;
• Almost a full glass of sugar;
• Flour (preferably wheat) 2 cups;
• 5 grams of salt;
• 4 chicken eggs;
• Approximately 10 g of soda;
• One pinch of citric acid;
• powdered sugar;
• 80 grams of sunflower oil.

Beat chicken eggs in a saucepan and add sugar.

Then beat the mixture with a mixer until the sugar is well dissolved.

Pour in kefir, add salt and whisk again.

Pour in the flour and mix with a mixer to form a homogeneous, lump-free, thick dough.

While constantly stirring, pour in just boiled water in a thin stream, thereby brewing the dough.
Add soda and citric acid to the dough and mix with a spatula or spoon. The dough should be covered with numerous bubbles.

Pour in the oil, stir and immediately start baking pancakes. Since your dough will be thicker than for , these pancakes will be fluffy and a little thick. To prevent the pancakes from tearing when flipping, warm the pan well before each subsequent serving.

Fill each pancake with jelly and roll it into a tube.

Sprinkle pancakes with powdered sugar.

Recipe 5: Fluffy kefir pancakes with holes

Delicate pancakes in a small, small hole!! very tasty!

• 1 tbsp. kefir
• 2 eggs
• 1 ¼ tbsp. flour
• 2/3 tbsp. hot water
• 2 tsp. Sahara
• a pinch of salt
• 1 tsp dry yeast
• 2 tbsp. vegetable oil.

1. Pour ½ cup of flour into a bowl, add sugar and salt, and yeast.
2. Pour in a glass of very warm kefir and stir with a whisk.
3. Cover the bowl with a towel and leave in a warm place for 30 minutes.
4. Lightly beat the eggs with a whisk and pour into the dough, mix.
5. Add the remaining flour.
6. Carefully pour in hot water, stirring constantly with a whisk.
7. Leave the dough for another 20 minutes in a warm place.
8. Then add butter, mix and bake pancakes.

Recipe 6: Thick, fluffy yeast pancakes with kefir

Soft, small-hole fluffy pancakes made with dry yeast. Try them with cottage cheese-garlic-dill filling!

• 2 cups kefir
• 2 eggs
• 2 cups flour (maybe a little more)
• 2 tsp Sahara
• a pinch of salt
• 2 tsp dry yeast
• 2 tbsp. melted butter

Pancakes are a simple and ordinary dish, but the variety of recipes is amazing. You can prepare them using traditional ingredients (milk, butter, water and eggs) or come up with something original and experiment at the same time.

Pancakes made with kefir and boiling water are also special. Their advantages are:

• classic set of products
• the ability to use a variety of fillings (cheese, meat, fish, mushrooms, sweet or salty cottage cheese) and sauces (orange, chocolate, condensed milk),
• served as a main course or dessert.

Custard pancakes with kefir

Custard pancakes made with kefir and boiling water involve mixing the ingredients and brewing them with very hot water. After which the dough becomes elastic, and during baking the culinary products are airy due to the high liquid content in the dough. At high temperatures, steam is formed, tending to escape and thereby forming the porous structure of the pancake.

Ingredients:

• flour - 160 g;
• high fat kefir - 250 ml;
• hot boiled water - 250 ml;
• granulated sugar - 2 tbsp. spoons;
• sunflower oil - 2 tbsp. spoons;
• sodium carbonate (soda) - 0.5 teaspoon;
• salt - a pinch.

Preparation:

1. Beat eggs with salt in a deep bowl with a mixer at high speed. The last ingredient will speed up the whipping process and form a thick foam.
2. Without stopping shaking, pour in a glass of boiling water, kefir, soda, flour, sugar, sunflower oil in a thin stream.
3. After preparing the dough, let it rest for 30–40 minutes.
4. Bake in a hot frying pan on both sides.

Pancakes with boiling water on kefir without eggs

This recipe with boiling water and without eggs is great for stuffing, as the pancakes come out quite elastic, tasty and beautiful (with holes).

Ingredients:

Preparation:

1. Add soda to kefir (wait until it dissipates), sugar, salt;
2. Gradually add all the flour, paying attention to the stirring process so that no lumps form.
3. Quickly shaking the mixture, pour in a glass of boiling water.
4. Add vegetable oil.
5. Bake. This process requires certain skills: mandatory oiling of the surface of the non-stick frying pan; slowly distribute the dough along the bottom by smoothly turning the pan; Turning the pancake over to the other side when the edges are browning.
6. Use butter as desired, greasing the culinary products immediately after removing from the pan. This will give the pancakes a creamy taste and a glossy appearance.

Important! Depending on the fat content of kefir or yogurt, the amount of flour may be less or more than 250 g. It is worth paying attention to the consistency of the prepared dough. It should be liquid, but not watery, unlike sour cream.

Custard pancakes with kefir with larger holes

Pancakes made with kefir and boiled water have a large number of holes only if they are fried in a well-heated frying pan.

Ingredients:

• flour (sifted) - 320 g;
• kefir - 450 ml;
• salt - on the tip of the knife;
• eggs - 2 pcs. (if small - 3 pcs.);
• soda - half a teaspoon;
• sugar - 2-3 tbsp. spoons;
• refined sunflower oil - 3 tbsp. spoons.

Preparation:

1. Combine the fermented milk drink with eggs, salt, flour and sugar (you can make powdered sugar) and beat with a mixer (whisk) at high speed.
2. Pour soda into a container with boiling water and stir quickly.
3. Add a glass of boiling water and soda to the previously whipped mixture and stir.
4. Let it brew for 5 minutes.
5. Add oil.
6. Mix again.

Thin pancakes

The recipe for thin pancakes with kefir and boiling water convinces us that not only pancakes can be baked with fermented milk products. Thanks to the airy structure of the dough, culinary products simply melt in your mouth and go perfectly with any filling.

Ingredients:

• fat kefir - 0.5 liters;
• eggs - 2 pcs.;
• flour - 2 cups;
• salt - 0.5 teaspoon;
• sugar - to taste (with sweet filling - more, with salty filling - less, 2-3 tablespoons);
• soda - on the tip of a knife;
• refined vegetable oil - 4 tbsp. spoons;
• boiling water - 1 cup.

Preparation:

1. Beat the eggs with a fork or whisk.
2. Add beaten eggs, salt, sugar to kefir.
3. Stir until smooth.
4. Place the iron container with the contents on the burner and heat to 60 degrees.
5. Remove the pan from the heat and quickly add the flour, stirring the mixture constantly.
6. Dilute soda in a glass of boiling water and pour into the prepared dough.
7. Add vegetable oil, stir.
8. Let the dough sit for 40 minutes.

Custard pancakes with kefir, milk and sour cream

This recipe differs from others in that instead of hot
milk is used for water, and honey can serve as a sugar substitute (preferably fresh, but if this is not available, then thick honey should be melted in a water bath). This alternative will remove the sourness and improve the taste of the treat, which can be served even without filling or syrup.

Ingredients:

• kefir - 1 pack (800 ml);
• milk - 250 ml;
• sour cream - 100 g;
• eggs - 4 pcs.;
• salt - on the tip of the knife;
• sugar - to taste or about 2-3 tbsp. spoons;
• vegetable oil - 2-3 tbsp. spoons;
• flour - about 0.5 kg (check the consistency of the dough);
• potato starch - 3 tbsp. spoons.

Preparation:

1. Using a whisk, mix the fermented milk products with the egg.
2. Add salt, sugar, starch;
3. Beating the resulting mass with a mixer at low speeds, add pre-sifted flour. You should pay attention to the consistency; it should be medium thick, as in the recipe for kefir pancakes with boiling water.
4. Pour in vegetable oil.

Important! If the base is too thick, it can be diluted with milk.

Decorating the table with pancakes

Delicious pancakes with various fillings and an original look will decorate the table for any occasion. The highlight of such culinary masterpieces lies in their modern form and unsurpassed taste. These include:

• Openwork pancakes. They will become a table decoration even during a festive meal. They can be baked every day throughout the entire Maslenitsa week, changing the filling options.

The main attribute in the cooking process is
a plastic bottle with a dispenser, with which a grid of dough is made in a dry frying pan with a non-stick or ceramic coating. After the pancakes have cooled, you can safely fill them with a variety of fillings. For example, put a leaf of lettuce and a prepared paste of processed cheese and garlic, canned fish, etc. on an openwork product.

• Rolls. Sweet pancake rolls look very modern and original on the table when serving dessert.

First, thin pancakes with holes are baked. At the same time, melt the chocolate and pour it over whole peeled bananas. Next, you need to put the fruits on pancakes and roll them into a tube. After the chocolate has hardened, you can cut the rolls into rolls and pour them with sweet sauce or sprinkle with powdered sugar. You can experiment with other fruits.

• Rainbow (colored) treats. During Holy Week, this type of pancake will come in handy, as they symbolize the approaching spring and the bright colors of summer.

Divide the rainbow pancake dough into as many pieces as you purchased food coloring. After baking colorful culinary products, pour fruit syrup or jam over them.

You can take kefir for the dough even very cold, from the refrigerator - the dough will heat up after adding boiling water. Pour the kefir into a bowl, add sugar and beat in the egg. Stir, combining the components into a homogeneous mixture.

Add baking soda and fine salt. After stirring, let the dough stand for two to three minutes until the soda is completely extinguished by the acid of kefir.

Immediately sift all the flour into the kefir-egg mixture. Beat with a whisk, breaking up any flour lumps.

The result should be a homogeneous mass of consistency, like thick, fatty kefir. You need to beat thoroughly, otherwise the remaining lumps in the dough after adding boiling water will boil and become dense lumps.

We heat the water to boiling in advance. Pour boiling water into a glass or mug (you will need 250 ml), pour it into the pancake dough in a thin stream, whisking it continuously with a whisk or mixer. After brewing with boiling water, the dough will rise and become very fluffy, all in bubbles.

There is no need to let it sit, we immediately start baking pancakes. After scooping it with a ladle, pour the batter into the hot frying pan, tilting it or shaking it to form a thin pancake. Cook for about a minute and a half until the top is smooth with no wet spots.

Turning over, brown the thin pancake on the other side for about 20-30 seconds, until golden brown.

Place the finished pancakes in a stack, roll them into tubes or triangles and serve with any additives of your choice.

Calories: Not specified
Cooking time: Not indicated

People with any income can afford pancakes, because there are all sorts of pancakes - made with water, whey, milk, fermented baked milk, there are even... Today I invite you to prepare delicious pancakes with hot kefir. As you will see from my recipe with photos, they are prepared simply and from those products that are accessible to any wallet. Such pancakes can simply be served with sour cream or, and pancakes can always be filled with any fillings - sweet or savory - at your discretion. If you have never tried pancakes with kefir, be sure to try today’s recipe, I think you will like it, and you will use it often in the future. So, let's prepare all the products on the list and get started!

- kefir – 125 ml,
- milk – 50 ml,
- wheat flour – 70 g,
- soda – 0.3 tsp,
- chicken eggs – 1 pc.,
- salt, sugar – 0.3 tsp,
- vegetable oil – 1 tbsp.

How to cook with photos step by step

Pour kefir into a saucepan or saucepan; my fat content was 2.5%. Heat kefir to 60 degrees. Then immediately add one large chicken egg to the hot kefir, add salt and granulated sugar.




Beat kefir and egg until smooth.




Pour all 70 grams of premium wheat flour into the liquid base at once.






Mix the ingredients again with a mixer until smooth. Throw in a third of a teaspoon of soda. Mix.




Add milk, previously brought to a boil, to the thick dough and mix.




Pour in the vegetable oil, stir and leave at room temperature until completely cooled. When the dough has cooled completely, you can start frying the pancakes.






Heat the pan, pour in 4-5 tablespoons of dough, tilt the pan to the sides so that the dough spreads evenly throughout the pan. Quickly fry the pancakes on both sides and serve immediately.




Enjoy your meal!
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