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Custard pancakes on kefir and boiling water

Thin Kefir Pancakes (Crêpe-Style)

Golden, tender, thin, with a crisp edge! Don't care for milk-based pancakes? Or do you only have kefir on hand but still want thin, delicate crêpes? No problem — here's a recipe for thin kefir pancakes! Adding boiling water to the batter not only thins it out but also partly "cooks" it, which is what lets you make such thin pancakes. Follow the steps and they'll turn out beautifully — thin, lacy with little holes, easy to flip and lift off the pan. And they taste absolutely delicious!

katushafin

Recipe author

Custard pancakes on kefir and boiling water

Composition / ingredients

Servings:

Kefir

250

Eggs

Sugar

Salt

0.25

Baking soda

0.5

Flour

Water (boiling)

Vegetable oil

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 31 % 9 g

Carbohydrates 52 % 15 g

159 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 40 min

Step 1:

Prepare and measure out your ingredients.
Step 2:

Start with the kefir: stir in the baking soda and mix well. Let it sit for about five minutes — the soda reacts with the acid in the kefir, and that reaction is what gives the pancakes their little holes later on.
Step 3:

Crack the eggs into a bowl, add the sugar and salt, and beat well with a mixer.
Step 4:

Next, pour the kefir-and-soda mixture into the egg-and-sugar mixture and stir again.
Step 5:

Add the sifted flour to the batter and stir until there are no lumps.
Step 6:

Bring water to a boil and pour it into a measuring cup while it's still hot. Stirring the batter constantly, pour in the boiling water.
Step 7:

Add the oil — this way you won't need to grease the pan before each pancake — and stir again. Let the batter rest for about five minutes.
Step 8:

Cook the pancakes in a well-heated skillet.
Step 9:

Brown them on both sides.

The secret to great pancakes often comes down to a good pan. The tastiest ones are, of course, made in cast iron — it heats evenly and holds heat well, so the pancakes cook fast and don't stick. There are also dedicated crêpe pans now: thin, light, with a nonstick or ceramic surface. It takes a little practice to learn what heat gives the best browning, and then it'll reward you with rosy, thin pancakes. You can make the batter not just with kefir but with other cultured-milk products — buttermilk, ryazhenka (fermented baked milk), even sour cream. Ryazhenka gives a lovely baked-milk flavor. If the pancakes don't flip well, add a little more flour or an extra egg; if they come out slightly rubbery, thin the batter with more boiling water instead. These pancakes are great for filling with cottage cheese, meat, or apples, and they also make a wonderful pancake cake.