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Thin Custard Pancakes with Kefir

These thin pancakes are a wonderful match for a glass of milk or a cup of tea! Serve these custard kefir pancakes with sour cream, jam, or honey, or roll them around a sweet or savory filling. They're best cooked in a nonstick skillet, so you won't need to keep adding oil.

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Thin custard pancakes on kefir
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 5 g
Fats 19 % 7 g
Carbohydrates 67 % 24 g
169 kcal
GI: 4 / 0 / 96
    1. Pour the kefir into a bowl, crack in the eggs, add the sugar, salt, and baking soda, and stir.
    1. Sift the flour into the mixture and whisk until smooth, with no lumps.
    1. Pour in the boiling water in a thin stream, stirring constantly.
    1. The custard batter is almost ready — just stir in the vegetable oil.
    1. Cook the pancakes in a hot skillet on both sides until nicely golden.
  • This amount of batter makes about 20 pancakes in an 18 cm (7-inch) skillet.
  • Enjoy your pancakes!

Caloric content of the products possible in the composition of the dish

  • Whole durum wheat flour, fortified - 333  kcal/100g
  • Whole durum wheat flour, all-purpose - 364  kcal/100g
  • Fine wheat flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Full-fat kefir - 62  kcal/100g
  • Kefir 1% fat - 38  kcal/100g
  • Nonfat kefir - 30  kcal/100g
  • Kefir 1.8% fat - 45  kcal/100g
  • Kefir 2.5% fat - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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