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Lacy Kefir Pancakes

Delicious pancakes for a satisfying snack! These kefir pancakes come out very light, thin, delicate, and airy—they practically melt in your mouth. Serve them with any berry sauce, jam, sour cream, or condensed milk. Make a batch for your family.

Julia M.Author avatar
Recipe author
Lace pancakes on kefir
Lace pancakes on kefir Lace pancakes on kefir Lace pancakes on kefir Lace 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 17 % 6 g
Fats 14 % 5 g
Carbohydrates 69 % 24 g
162 kcal
GI: 8 / 0 / 92
  • For pancakes, all the ingredients should be at the same, room temperature, so plan ahead. Take the kefir and eggs out of the fridge and let them sit on the counter for a while.
  • To make the batter, combine the egg with the sugar and whisk lightly.
  • Then pour in the vegetable oil and kefir, and add the flour and baking soda. Sift the flour ahead of time to aerate it—why bother? Sifted flour gives you the most tender pancakes.
  • Mix everything well so no flour lumps remain. A mixer makes quick work of this.
  • Now, without stopping stirring, pour boiling water into the batter. Why? The boiling water instantly cooks part of the flour, which gives you a very stretchy batter that's far less likely to tear as it cooks.
  • Let the finished batter rest for 5 to 10 minutes.
  • Check the consistency. For lacy pancakes it should be fairly thin—adjust with a little flour or water as needed.
  • Take a pancake pan (crêpe pan) and heat it until it's very hot. Brush the surface with a little vegetable oil.
  • Pour a very thin layer of batter into the pan and swirl it out to cover the whole surface. Because the pan is so hot, the batter immediately starts to bubble and forms the little holes that give these pancakes their lacy look.
  • Cook the pancakes on both sides until golden. Watch closely so they don't burn—don't walk away from them.
  • Stack the finished pancakes on a plate and keep them covered so the edges don't dry out.
  • Serve the pancakes and enjoy!
  • You can also make these with milk. The key is a really well-heated pan.
  • Be prepared to use a little more or less flour than the recipe calls for. Go by the consistency of the batter rather than an exact amount of flour.

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

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Baking soda - 0  kcal/100g

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