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Pancakes on kefir with boiling water thin

Thin Kefir Pancakes with Boiling Water

Wonderfully tasty, super simple, and cheap enough for every day! These thin kefir pancakes made with boiling water have a secret ingredient that keeps them from tearing. Serve them any time of day with all kinds of gravies, sauces, and fillings — sweet or savory, as dessert or as a snack.

Julia M.

Recipe author

Pancakes on kefir with boiling water thin

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Composition / ingredients

Servings:

Eggs

Sugar

Kefir

Water (boiling)

Vegetable oil

Flour

Salt

Baking soda

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 23 % 7 g

Carbohydrates 61 % 19 g

157 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

How do you make pancakes with kefir and boiling water? Get your ingredients ready. Wash the eggs in the shell and pat them dry. In a roomy bowl, crack in the eggs and add the sugar. Whisk them together briefly.
Step 2:

Then add a little vegetable oil, a pinch of salt, and the kefir. Stir to combine.
Step 3:

Sift the flour, add it to the batter, and whisk so no lumps remain. Stir in the baking soda.
Step 4:

Now pour in the boiling water and mix the batter. The hot water partly cooks the flour, which makes the batter more supple. Keep an eye on the consistency and don't add all the water at once.
Step 5:

The finished batter should be thin enough to spread easily across the pan. Go by that consistency rather than by the exact amount of liquid or flour.
Step 6:

Heat a crêpe pan until it's good and hot. Brush it lightly with oil before the first pancake. Pour in a little batter and quickly swirl it to cover the whole surface. Cook the pancakes over medium heat for about a minute per side, until golden.
Step 7:

Stack the finished pancakes on a large plate and cover them so they don't dry out. Once they're all done, flip the whole stack over — the ones on the bottom will have steamed a little and turned soft and delicious. Serve them with jam, sour cream, or sweetened condensed milk. Enjoy!

Every cook has a favorite way of making pancakes. I love making them with boiling water — it partly cooks the flour so the batter comes out half-set, and pancakes made this way tear less as they cook. You can mix the batter by hand with a whisk, or use a mixer, which blends everything much faster into a smooth batter.
Be ready to use a little more or a little less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour.
Instead of sugar, you can use a heat-stable sweetener.
Here's an easy way to tell whether the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Sometimes the batter thickens after the flour cooks, so you can thin it with a little more kefir or water. The finished pancakes are very soft and pliable, so you can roll up any filling in them — ground meat or braised cabbage, for example. Give it a try!