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Pancakes custard on kefir with holes

Lacy Kefir Custard Pancakes

Tender, soft, pretty, and delicious pancakes for tea time! These pancakes are more than a family tea-party treat — they also make a great base for finger food. They're easy to stuff with sweet or savory fillings and to fold into envelopes or roll up for a party spread.

Snezhana

Recipe author

Composition / ingredients

Servings:

Kefir

0.5

Water (boiling)

0.25

Eggs

Sugar

Salt

0.5

Baking soda

0.5

Vegetable oil

Wheat flour

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 24 % 8 g

Carbohydrates 62 % 21 g

171 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients from the list. Crack the eggs into a deep bowl, add the sugar and salt, then pour in the kefir and vegetable oil. For the best results, take anything you keep in the fridge out ahead of time so everything is at the same temperature. Any fat content of kefir works, but stick to at least 2.5%, and it doesn't have to be fresh — day-old, slightly tangy kefir is perfect.
Step 2:

Beat everything with a mixer, blender, or a hand whisk until smooth — the dry ingredients should dissolve completely and the egg whites should break up fully.
Step 3:

Add the sifted flour to the wet mixture and whisk again; the batter should end up as thick as sour cream. Always sift the flour — it removes any stray bits and aerates it, which in turn gives you a better result.
Step 4:

Dissolve the baking soda in a cup of boiling water, pour it into the batter, and immediately whisk hard. A few lumps are fine — they'll work themselves out. Let the batter rest at room temperature for half an hour. By now it should be about the consistency of a standard pancake batter.
Step 5:

Once the batter has rested, its surface should be covered with lots of little bubbles. Give it one more stir so any flour lumps disappear, and you're ready to start frying.
Step 6:

For the first pancake, add a little vegetable oil to the skillet, heat it up, and fry the pancake until golden on both sides. After that you can skip the extra oil if you're using a nonstick pan. Enjoy!

Serve these pancakes with jam, sour cream, or sweetened condensed milk. If you plan to fill them with savory fillings (mushrooms, chicken, cheese, and the like), cut back on the sugar when you make the batter.