Custard pancakes on kefir and boiling water

Rosy, tender, thin, with a crisp edge! Don't like pancakes with milk? Or is there only kefir, and you want thin pancakes? It doesn't matter, you now have a recipe for thin pancakes on kefir! Thanks to the addition of boiling water to the dough, it not only becomes liquid, but also brewed, which allows you to bake thin pancakes from it. If you do everything according to the instructions, then the pancakes should be very successful, they will be thin, with holes, you can easily turn them over and remove them from the pan. Well, they taste delicious!

katushafin

The author of the recipe

Custard pancakes on kefir and boiling water

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Composition / ingredients

Servings:

Kefir

250

Eggs

Sugar

Salt

0.25

Baking soda

0.5

Flour

Water (boiling water)

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare and measure the products.
Step 2:
Let's start cooking with kefir, pour soda into it and mix well. Let it stand for five minutes, the soda will begin to interact with the acid, a reaction will begin, which will subsequently give holes on the pancakes.
Step 3:
Break the eggs into a bowl, add sugar, salt and beat well with a mixer.
Step 4:
Next, pour kefir with soda into the sugar-egg mixture and stir again.
Step 5:
Pour the sifted flour into the dough, stir so that there are no lumps.
Step 6:
Boil water, pour boiling water into a glass without cooling. With continuous stirring, pour boiling water into the dough.
Step 7:
Add oil, this will allow you not to lubricate the pan before each pancake, stir again. Let the dough stand for five minutes.
Step 8:
Bake pancakes in a well-heated frying pan.
Step 9:
On both sides until ruddy.

The secret of successful pancakes often lies in choosing a good frying pan. The most delicious pancakes are obtained, of course, on cast iron. It heats up well and keeps the heat for a long time, which allows the pancakes to bake quickly and not stick to the pan.
Now special pancake pans have also appeared on sale, they are thin, light, with non-stick or ceramic coating. It is necessary to get used to such a frying pan, to understand on what fire the best roasting turns out, and she will thank you with rosy thin pancakes.
Pancake batter can be made not only on kefir, but also on other fermented milk products: yogurt, fermented baked milk, even sour cream. A very interesting taste of melted milk will turn out on the ryazhenka.
If pancakes do not turn over well when frying, add a little flour to the dough or increase the number of eggs. If they turn out to be a little rubbery, then, on the contrary, dilute the dough with boiling water.
Such pancakes are well stuffed with cottage cheese, meat or apples. It is also good to use them for making pancake cake.