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Pancakes with holes with boiling water

Lacy Thin Pancakes with Boiling Water

This lacy, boiling-water batter is a real showstopper! These thin pancakes (blini) full of tiny holes are wonderful with honey, preserves, jam, and other sweet sauces. You can wrap sliced fruit inside them and serve them for breakfast, lunch, or an afternoon snack. Since they're pretty rich, it's best not to save them for dinner — make them, but keep them for the morning instead.

prika

Recipe author

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Composition / ingredients

Servings:

Kefir

Flour

Eggs

Vegetable oil

1.5

Water (boiling!)

0.5

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 23 % 7 g

Carbohydrates 60 % 18 g

143 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 40 min

Step 1:

How do you make lacy pancakes with boiling water? Gather the ingredients for these delicate, hole-filled blini. If your eggs are large, you may need a little more flour — and vice versa!
Step 2:

Crack the eggs into a deep bowl and add the sugar and salt. You can also add a little vanilla sugar or vanilla extract for aroma. Whisk everything into a fluffy foam with a whisk or mixer.
Step 3:

Pour in the kefir — any fat content works — and gently stir everything together.
Step 4:

Sift the flour and add it to the bowl in batches; use all-purpose flour. You may need a little more or less — go by the consistency of the batter. Whisk gently so no lumps form, then let the batter rest for 20 minutes; in that time the gluten in the flour activates and thickens the batter.
Step 5:

Bring water to a boil in a kettle or pot. Stir the batter, scraping any flour up from the bottom, then pour in the boiling water and mix right away.
Step 6:

Pour in a neutral-tasting vegetable oil. Mix well one more time — the pancake batter is ready!
Step 7:

Heat your pancake pan, brush it with vegetable oil, and let it warm up a little more. Pour in a portion of batter and swirl the pan to form a round, even pancake. Cook for just about 1 minute, until the edges dry out, then flip. Cook another 30 seconds. Remember the old saying — the first pancake is always a flop! As you go, your pancakes will get lacier and thinner, and you'll get a feel for the right amount of batter.
Step 8:

Stack the finished pancakes on a plate and, if you like, brush them with melted butter. Serve with honey or a glass of milk.

Boiling-water pancakes always come out lacy, no matter which dairy you use — here the recipe calls for kefir. They turn golden, lacy, moist, and delicious, especially with honey; no kid or grown-up will turn them down!
Be ready to use a little more or less flour than the recipe states. Go by the consistency you want rather than the exact amount of flour, and read up on flour and its properties to avoid mistakes.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. It's worth learning which oils are best for frying and which are better avoided altogether.
The right pan matters, too: a poorly chosen skillet can ruin even the best recipe, so pick one that suits what you're cooking.