Custard pancakes with kefir and boiling water. Openwork custard pancakes with kefir recipe Recipe for delicious custard pancakes with kefir

20.01.2024 Beverages

Maslenitsa brings the aroma of pancakes into the house. So I’m starting the oil week, I baked pancakes with kefir according to my favorite recipe with boiling water.

There is an opinion that pancakes are cooked only with milk, and only pancakes, gingerbreads and flatbreads are baked with kefir. Today I want to convince you. Pancakes made with kefir are the most delicious, delicate, soft and thin. They just melt in your mouth. Thanks to kefir, the dough will turn out airy and bubbly, which will give the pancakes additional airiness, and boiling water will add stickiness to the flour.

So, the recipe for custard pancakes with kefir:

250 ml. kefir (yogurt, fermented baked milk, low-fat sour cream)
2 eggs
2 table. spoons of sugar
A pinch of salt
¼ tsp. spoons of soda
1 cup flour (volume 250 ml.)
1 cup boiling water (250 ml.)
3 table. spoons of vegetable oil

How to cook thin custard pancakes with kefir?

It is advisable that all products are not very cold; you must first remove the eggs and kefir from the refrigerator at least 30 minutes before preparing the dough. When products are at the same temperature, then they combine better.

The process of preparing pancake dough is so quick that it is better to prepare all the necessary ingredients and place them nearby so that they are at hand. Therefore, I immediately turn on the kettle so that the boiling water does not cool down while I prepare the dough.

First, beat the eggs with two tablespoons of granulated sugar,

then I add kefir combined with soda. I mix everything well with a whisk. An electric mixer or blender with a whisk attachment will speed up the blending process.

Now it’s the flour’s turn - I add the entire amount of flour, add some salt and stir so that there are no lumps left.

I pour in three tablespoons of odorless vegetable oil so as not to spoil the taste of the pancakes.

The resulting dough is similar in consistency to pancakes.

Now it's the boiling water's turn. Continuing to mix the dough, pour in a glass of boiling water and quickly combine.

Note the proportions of water, kefir and flour - this is an ideal combination, and you do not have to adjust the thickness of the dough. Since I learned this recipe, I now cook this way.

Before the first pancake, I grease the bottom of the frying pan with a thin layer of vegetable oil.

These are the ruddy thin pancakes you get. This portion of food yields approximately 20-25 pancakes, depending on the thickness and diameter, so I always prepare a double portion of dough at once, and bake in two pans at the same time to make it faster.

Prepare these custard pancakes with kefir at least once and you won’t notice how they will fly off the plates, and your family will be asking for more!

Custard pancakes with kefir are a simple and budget-friendly dish that can be endlessly improved. These pancakes are delicious to eat simply with sour cream and butter, but you can also wrap them with various fillings. They are prepared quickly and easily.

Such pancakes turn out to be very thin with numerous holes. As a result, there will be about 12-14 pancakes on the plate. To prepare them you need to take: 420 g flour, 4 eggs, 450 ml each. low-fat kefir and boiling water, 80 g sugar, 1.5 tsp. fine salt and soda, oil.

Using a mixer, beat the eggs into a fluffy foam. This will take about 2 minutes.
Next is the most important point - pour boiling water into the beaten eggs in a thin stream. In this case, you need to continue to work with the mixer.
Kefir is poured into the resulting mass.
All that remains is to add flour, granulated sugar, salt sifted with soda and mix all the ingredients thoroughly.
The dough is beaten again with a mixer until there are no lumps left in it.
Pancakes are baked on both sides in any chosen oil.

No need to worry about the eggs curdling from the boiling water. If you pour water in a very thin stream, this will definitely not happen.

Recipe with added cottage cheese

Pancakes containing cottage cheese are very tasty and soft. From the specified amount of products you can prepare 10 pieces: 250 ml. full-fat kefir, 170 g soft cottage cheese, a couple of eggs, 220 g flour, 170 ml. boiling water, 70 g sugar, a pinch of salt and soda, butter.

Place the cottage cheese in a bowl, add soda, sugar and salt. Vinegar is not required for extinguishing.
All ingredients are poured with kefir and mixed thoroughly.
Using a whisk, beat 2 eggs into the dough, and then gradually (in small portions) add flour. The mixture should have the consistency of homemade sour cream.
Next, boiling water is poured into the dough in a thin stream. In this case, all ingredients must be stirred without stopping. If the mass seems too thick to the housewife, you can increase the amount of water.
It is better to add sunflower oil directly to the dough (about 50-80 ml), after which all ingredients are mixed using a mixer or whisk.
Pancakes are fried in a hot frying pan, which is greased with lard only before the first serving.

The dish turns out quite lush. Therefore, such pancakes are not suitable for wrapping the filling. It is better to serve them with sour cream or jam.

Chocolate custard pancakes with kefir

These pancakes are a complete gourmet dessert. If desired, you can also add thick chocolate icing. To prepare the treat you need to take: 450 ml. kefir, 80 g sugar, 2 eggs, 280 g flour, 40 g cocoa, 220 ml. low-fat milk, 2 eggs, a pinch of salt, 60 ml. vegetable oil, 1 tsp soda.

Kefir, eggs, soda, sugar and salt are thoroughly mixed and beaten with a whisk.
Cocoa and flour are gradually introduced into the dough. It should turn out thick.
The milk is brought to a boil and carefully poured into the dough. In this case, the mass must be constantly stirred.
The dough should rest for at least 30 minutes, after which you can add vegetable oil to it and bake pancakes.

Serve the dish with a melted bar or ready-made chocolate spread.

We bake openwork pancakes on kefir with boiling water

To make the pancakes thin and delicate, you just need to add boiling water to the dough.

But you need to pour it in correctly - slowly and in a very thin stream. Otherwise, the eggs will curdle and the food will be spoiled. For such pancakes you need to take: 230 ml. low-fat kefir, 2 eggs, 220 g flour, 230 ml. boiling water, a pinch of baking soda and salt, 70 g sugar, butter.

Chicken eggs are beaten well with sugar. It is best to use a mixer on medium speed for this.
Kefir is mixed with soda and poured into the sweet egg mass.
The ingredients are whipped again until a thick foam cap appears on the surface.
All that remains is to add the flour into the dough in minimal portions. It is advisable to first sift it with soda.
You can constantly lubricate the pan with vegetable oil when baking pancakes, or better yet, pour it directly into the dough. 2 tbsp will be enough. l. In this case, the frying pan is oiled only once - before the first pancake.
The mixer is lowered into the resulting mass and turned on at maximum speed. While the ingredients are being whipped, pour boiling water into them in a thin stream. The mixer cannot be turned off.
Next, you can bake pancakes in the standard way.

To prevent the treat from becoming covered with a dry crust, custard pancakes made with kefir and boiling water are greased with butter on both sides while still hot.

On kefir without eggs

Even if the housewife forgot to buy eggs, she will still be able to please her family with delicious kefir pancakes.

For them you will need to use: 130 g of sifted wheat flour, 230 ml. kefir, 0.5 tsp. soda, 30 g sugar, a pinch of salt, 120 ml. water, oil.

To prepare delicious, hearty, thick pancakes with kefir, you need to add dry fast-acting yeast to the dough. It will be enough to use 20 g of such a product. In addition to yeast, you need to use: 230 ml. kefir, 2 eggs, 280 g. sifted wheat flour, 150 ml. boiling water, 40 g sugar, a pinch of salt.

In order for the yeast to start acting faster, kefir needs to be slightly heated. Sugar and flour are also added to dairy products.
While the dough is rising, the container is covered with cling film. After 20 minutes, the mass should double in size.
Eggs are driven into the resulting dough, after which all ingredients are kneaded until smooth.
All that remains is to pour boiling water into the dough, and you can bake pancakes.

It is most convenient to grease the pan with butter at the first stage, and then replace it with half an onion, pricked with a knife or fork.

Let's look at various recipes for pancakes with kefir and boiling water - the classic one and its variations. Common features for pancakes prepared according to these recipes are beautiful color, porosity, crispiness and amazing tenderness. And, of course, a minimum of products that are almost always available in the house.

Our step-by-step recipe with photos will help you bake tender pancakes brewed with hot or even boiled kefir.

How to achieve the ideal dough consistency and what is the most convenient way to bake custard pancakes with kefir? Use these tips.

Ideal temperature. It is advisable that the ingredients are not cold. Remove food from the refrigerator at least half an hour before cooking. Then they will connect much better.
Choosing dishes. When preparing choux pastry for pancakes with kefir, adding boiling water to the egg mixture increases the volume of the mixture significantly. Therefore, it is better to take large and deep dishes.
So that it doesn’t get “cooked”. Boiling water, contrary to possible fears, will not “cook” other ingredients. But for this it must be introduced gradually, in a very thin stream. At the same time, the dough must be mixed.
Consistency. It is best for the dough to be liquid, then the pancakes will turn out thin, with holes. And if you let the prepared mixture stand for 15-20 minutes, the gluten of the flour will swell (from boiling water) and the pancakes will not tear.
Fast and neat. You can use a plastic bottle to pour the dough into the pan. It makes it easy to measure out the required portions without allowing any drops to fall on the stove (which can happen when using a ladle).
We prepare in advance. You can prepare the dough, for example, in the evening and use it the next day. Until cooking, you need to store it in the refrigerator in a hermetically sealed container.

Traditional recipe

The classic method of preparing thin pancakes with kefir and boiling water is quite “fast”: it’s good, for example, if guests are coming to you very soon. Children also like these pancakes.

You will need:

kefir (medium fat content) - 250 milliliters;
boiling water - 250 milliliters;
flour - 200 grams;
egg - 2 pieces;
refined vegetable oil - 60 milliliters;
sugar - 50 grams;
soda, salt - on the tip of a knife.

Preparation

Beat a good airy foam from eggs, granulated sugar, soda and salt (with a hand whisk or mixer).
Pour boiling water into the foam, gradually, shaking the egg mixture at this time.
Add kefir, flour, mix (there should be no clots), pour in oil.
Heat a frying pan, grease with oil.
Pour the dough in portions. When one side is browned and bubbles appear on it, carefully turn it over.

Without using eggs

These pancakes are made without eggs and are an excellent choice for vegetarians, fasting people, or those with allergies. The dish is a little different from the classic one, but the taste is nevertheless very pleasant. And cooking is even a little easier.

You will need:

kefir - 0.5 liters;
flour - 300 grams;
boiling water - 250 milliliters;
sugar - 30 grams;
sunflower oil - 40 grams;
salt, soda - 3 grams.

Preparation

Combine all ingredients (excluding water and oil) in a deep bowl, stir until smooth.
Add boiling water (with constant stirring), little by little, in a thin stream.
Pour in the oil, mix well.
Roast as usual.

Custard pancakes made with kefir and boiling water are so soft and tender that they can “catch” on the spatula, but this does not indicate a poor quality of the mixture. You can get used to this feature very soon, and it will turn out neat.

Heated on the stove

This is not a very conventional cooking method, since the ingredients will need to be kept on the stove. By the way, it is possible that not all of the water from the specified volume will be used.

You will need:

kefir - 300 milliliters;
egg - 2 pieces;
sugar - 80 grams;
boiling water - 250 milliliters;
flour - 300 grams;
soda - 1 teaspoon;
salt - to taste.

Preparation

Beat eggs with salt, granulated sugar, pour in kefir and shake lightly.
Place the mixture on the stove and heat until it is quite hot. Don't let it boil.
Take 0.5 cups of boiling water and add soda. Stir very quickly and pour into the hot mixture.
Add sifted flour in portions.

If necessary, add more boiling water to the dough. The main thing is that it then spreads well over the pan - which means the consistency is exactly as required.

"Lace" pancakes

Openwork pancakes made with kefir and boiling water are a real table decoration, and their preparation is not particularly difficult.

You will need:

flour - 350 grams;
kefir - 0.5 liters;
water - 0.5 liters;
sugar - 2-3 tablespoons;
salt - 0.5 teaspoon;
vegetable oil - ¼ cup;
egg - 2 pieces.

Preparation

Boil water, dissolve granulated sugar and salt in it, remove from heat and wait until the steam subsides a little.
Sift the flour, pour in three quarters of the volume of kefir, and knead the dough with a mixer.
Add the rest of the kefir and stir again. The mixture should resemble thick sour cream.
Add hot water in a thin stream while stirring thoroughly.
Beat the eggs, add to the dough, mix.
Add vegetable oil, mix the mixture thoroughly again.
Fry the pancakes after the mixture has “rested” in a hot frying pan.

The frying pan needs to be greased with oil once and heated until a slight haze appears. Then the pancakes will come off well.

Many housewives consider these pancakes ideal - because they are airy, turn over well when baking, do not tear or dry out at the edges. And you don’t feel either the acidity of kefir or the taste of soda in them. Having mastered any recipe for custard pancakes with kefir, you can always prepare a wonderfully tasty dish for your family or guests.

In the midst of Maslenitsa, it's time to try new recipes for the traditional Russian delicacy in practice. Pancakes made with kefir with boiling water differ from the classic ones in terms of preparation technology, but in terms of taste and nutritional characteristics they turn out beyond all praise.

How to cook pancakes with kefir and boiling water?

To make custard pancakes with kefir and boiling water, you do not need to have extensive culinary experience or any special skills. If you have at hand a list of suitable recipes and the basic basic recommendations outlined below that accompany each of them, even a beginner can cope with the task:

The eggs included are always beaten until smooth or into a thick foam along with sugar and salt.
Depending on the recipe, boiling water is poured into the egg mass or after mixing it with flour.
Kefir can be used at any fat content, and to make the products more fluffy, you can mix it with soda if desired.
Pancakes are baked with kefir and boiling water on a hot, oiled cast-iron frying pan or a special pancake maker.

Choux pastry for pancakes with kefir

Properly prepared with kefir and boiling water will be the key to success in preparing such a desirable and delicious dish that all tasters will be crazy about. By adhering to simple rules, which you can familiarize yourself with below, getting the perfect taste of the dish will not be difficult:

In the classic preparation of custard base, kefir, boiling water and flour are used in equal proportions.
The required volume of the main ingredients is measured in a glass and, as a rule, two eggs are added per serving.
When brewing the base with boiling water, according to the recipe, it is poured in small portions or in a thin stream, while vigorously stirring the mass.
In order to add fluffiness to the products or enrich their taste, leavening agents or flavorings (vanillin, vanilla sugar) can be added to the dough.

Thin pancakes made with kefir and boiling water

Custard pancakes with kefir, the recipe for which you will learn below, perfectly reveal the advantages of this method of preparing your favorite delicacy. Even with the use of a minimal set of ingredients, the dish is incredibly tasty, tender, soft and rosy. The simple execution of the technological process, which takes only 30-40 minutes, is also captivating.

Ingredients:

eggs – 2 pcs.;
sugar – 2 tbsp. spoons;
salt – ½ teaspoon;
fat for frying.

Preparation

To prepare delicious pancakes with kefir and boiling water, beat the eggs with a mixer with the addition of salt and sugar.
Continuing to beat, pour in boiling water, and then kefir.
Then stir in the flour and butter.
It is baked with kefir in the traditional way on an oiled pancake maker.

Openwork kefir pancakes with boiling water

Pancakes cooked with kefir and boiling water according to the following recipe are more porous and lacy. The effect is achieved by adding soda or baking powder to the dough. Due to the larger number of eggs, the dough becomes thinner, which also benefits the structure - the products turn out thinner and more delicate. In just 40 minutes you can feed four people a treat.

Ingredients:

kefir, boiling water and flour - 1 glass each;
eggs – 3 pcs.;
vegetable oil – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
salt – ½ teaspoon;
soda or baking powder - ½ or 1 teaspoon;
fat for frying.

Preparation

Beat the eggs with sugar and salt, then mix with kefir and flour.
Throw soda or baking powder into boiling water, stir, pour into the dough and beat a little.
They bake it with kefir and boiling water in a hot frying pan, coating it with fat.

Custard thick pancakes with kefir

Pancakes made with kefir with boiling water, the recipe for which is given below, are obtained. Unlike previous variations, they cannot be filled with filling and wrapped in an envelope, but they are perfectly suitable for serving with sour cream, jam, honey, condensed milk and other additives. From the specified amount of products you can make a treat for 6 people.

Ingredients:

kefir – 2 glasses;
boiling water – 1 cup;
flour – 2.5 cups;
eggs – 2 pcs.;
vegetable oil – 3 tbsp. spoons;
sugar – 2 tbsp. spoons;
salt – ½ teaspoon;
soda – ½ teaspoon;
fat for frying.

Preparation

Kefir at room temperature is mixed with eggs beaten with sugar and salt.
Stir in the sifted flour.
Pour boiling water, adding soda and oil.
The products are baked in a hot frying pan, browning on both sides.

Custard pancakes with kefir without eggs

This recipe for custard pancakes with kefir and boiling water is made without eggs, but this will not make the products any less tasty and appetizing. Many people like this variation of the tasty dish more than usual, since in this version it turns out softer and more tender and does not have a characteristic egg taste. In half an hour you can make a treat for 4 people.

Ingredients:

kefir – 400 ml;
boiling water – 200 ml;
flour – 250 g;
vegetable oil – 3 tbsp. spoons;
sugar – 1.5 tbsp. spoons;
salt – ½ teaspoon;
soda – ½ teaspoon;
fat for frying.

Preparation

Dissolve sugar and salt in warm kefir and stir in flour.
Pour in boiling water with soda and oil.
Pancakes are baked in the traditional way.

Quick pancakes with kefir and boiling water

Even with a quick preparation of the dough, kefir pancakes brewed with boiling water will turn out tasty, airy and porous. In this case, all ingredients except water are placed in a bowl at once and mixed with a mixer or whisk. All that remains is to dilute the resulting substance to the desired thickness and you can start baking.

Today we will bake thin and delicate custard pancakes with holes using kefir and boiling water. For some reason, I am sure that the ability to bake lace cakes is inherent in women at the genetic level. The main thing is to learn some secrets from your mother in order to delight your loved ones with the variety of pancake collection. Custard pancakes are a universal dish. They delight the eye and the rest of the body with their ruddy color and wonderful taste, and the hostess with their simplicity and speed of execution.

The main feature of the recipe is that the dough is brewed with boiling water. Thanks to this manipulation, numerous holes are formed during baking.

Pancakes made with boiling water are good because the dough comes out more homogeneous and sticky. Baking pancakes is a real pleasure; they turn over easily and never turn out lumpy. That’s why they are guaranteed to be thin and lacy.

How to bake custard pancakes with kefir

Pancake dough can be made in various ways by adding milk, boiling water, that is, water, rolled oats and semolina. There is yeast dough, made with eggs and without eggs. Cooking options make it possible to alternate pancake fillings and serving methods.

What to serve custard pancakes with

Sweet serving - with jam, condensed milk, honey and just sugar. Many people prefer to eat pancakes plainly - with sour cream. You can wrap pieces of ham, salmon, or any ready-made salad in thin lace flatbreads, turning them into an original appetizer.

Since we are talking about additions to pancakes, I take this moment and invite you to get acquainted with it by following the link. Sometimes I add a pinch of turmeric to the dough, then the baked goods become an amazingly bright color. I like to add vanilla.

If the pancakes stick

This happens when the pan is not warm enough, is not oiled, the dough is too liquid, or the pancake is not yet baked on one side.
If the pancakes stick, which is extremely rare for those made with kefir, add potato starch to the dough.

What kind of kefir goes on pancakes?

Don’t take a drink from a long time ago, buy a fresh one, then the products will meet your expectations.

By the way, kefir is an excellent substitute for fermented baked milk, and the flatbreads turn out no less appetizing.

Custard pancakes with kefir and boiling water

Everyone loves pancakes with holes, but not everyone can make them. It is cooking with kefir, brewing the dough with boiling water, that makes it possible to obtain a deliciously holey structure of the flatbread. In addition, using the cooking technology, the pancakes are guaranteed to turn over perfectly.

Required:

Flour - a glass.
Cool boiling water - a glass.
Kefir - a glass.
Eggs – 2 pcs.
Sunflower oil – 4 teaspoons.
Salt – ½ small spoon.
Baking soda – ¼ tablespoon.
Sugar – 2 teaspoons.

Step-by-step preparation of custard pancakes in boiling water:

I advise you to sift the flour, enriching the product with oxygen - the pancakes turn out fluffier.
Beat the eggs separately.
Combine salt with soda and sugar in a bowl, beat in eggs and pour in kefir and butter. Stir until smooth.
Add the suet in small portions, stirring each portion thoroughly. Take your time, this is an important point, otherwise many lumps will form and it will be more difficult to achieve the required homogeneous state.
Boil water and pour in, stirring vigorously, in a thin stream. The consistency of the test mass will be liquid - this is normal. Set the bowl aside, covered, for a quarter of an hour - let it ripen.
Heat the pan thoroughly - this is the key to success, the first pancakes will not turn out “lumpy”, they will easily come off and turn over.
Grease with oil (a piece of lard) and get to work.
Pour a little batter while turning the pan to the sides, allowing the batter to spread completely over the surface.
The tortillas have holes and the edges are moving away from the bottom - it’s time to turn them over.

Recipe for custard pancakes without eggs on kefir

Delicious flatbreads made with choux pastry without adding eggs come out elastic and full of holes.

Take:

Kefir – 400 ml.
Soda - half a teaspoon.
Flour – 250 gr.
Salt - half a teaspoon.
Boiling water – 200 ml.
Sugar – 1.5 tablespoons.
Oil – 2 large spoons.

How to bake with kefir and boiling water:

Add sugar, soda and salt to kefir. Stir and add flour. Mix well, breaking up any lumps.
While stirring the dough, pour in boiling water. All that remains is to pour in the oil and stir again. After making sure that there are no lumps left, set the pan to warm up.
Pour a little batter, then the pancakes will turn out thin. Rotate the pan, spreading the batter across the bottom. Turn over, fry and stack on a plate. Grease each one with butter. If you are going to make it with filling, the last step is not necessary.

Custard pancakes with milk and kefir with holes

Extremely tasty pancakes brewed with boiling water, which is facilitated by the addition of milk, which replaces boiling water. True, there are more calories, but you have to put up with it. But there will certainly be openwork and many holes. You can make delicious pancakes with milk without kefir. How? Follow the link and.

Ingredients:

Kefir – 500 ml.
Milk - a glass.
Eggs - a couple of pieces.
Flour – 1-2 cups (as much as the dough will take).
Sunflower oil – 4 small spoons.
Sugar – 2 small spoons.
Salt - half a tablespoon.

How to make delicious custard pancakes:

Heat the kefir over low heat, without letting it boil. Stir, wait until the drink is warm enough to tolerate your finger (approximately 50 o C), and remove.
Add salt, baking soda, salt, beat in the eggs and stir quickly, not allowing the whites to curdle. Add 2/3 of the flour little by little and knead the mixture. The dough will rise and become fluffy and bubbly.
Boil milk, pour in, stirring vigorously, add flour, if you decide that the mass is a bit runny.
Add the oil and stir thoroughly again. Bake pancakes and treat your family.

Openwork custard pancakes with kefir “Vologda lace”

There is a very small difference in the proportion of components, and the taste is completely different. The delightful delicacy and many holes create an appetite, take note, the recipe for custard pancakes is worth adding to your personal notebook.

Take:

Kefir drink - glass.
Egg.
Flour – 150 gr.
Soda - a third of a teaspoon.
Oil - a large spoon.
Cool boiling water - half a glass.
Sugar - a tablespoon.
Salt - a third of a small spoon.

How to bake pancakes:

Combine the dry ingredients (except soda), mix, beat in the egg.
Stir again and add flour.
Boil water, add baking soda, stir quickly and pour into the future dough.
Knead the mixture and let stand for about five minutes. All that remains is to add oil to the dough and start baking.

To your pancake story:

Thin pancakes made with kefir and oatmeal

The recipe is designed for preparing pancakes without eggs. Excellent for fasting and dieting. But add it as you wish, eggs won’t spoil the pancakes.

You will need:

Flour - a glass.
Oatmeal - ½ cup.
Baking powder - a small spoon.
Olive or sunflower oil – 4 large spoons.
Sugar - a couple of teaspoons.
Kefir - half a glass.
Salt – 0.5 teaspoon.
Bread sourdough – 4-5 tbsp. spoons

Step-by-step preparation of pancakes:

Combine the starter, sugar with salt, butter in a bowl, pour in the kefir and stir.
Then add flour, stir and add ground rolled oats. Pour in boiling water, bringing the consistency to the required thickness. Stir and set aside for now to infuse.
After an hour, stir the mixture and start baking the cakes with holes.

Thick pancakes with choux pastry - recipe with kefir and semolina

Adding semolina makes the pancakes more tender, try it and you will appreciate the impeccable taste. Due to the texture, the tortillas do not flip very well as they are thicker than usual. Wait until they are completely cooked and then carefully turn them over.

Ingredients:

Semolina – ½ cup.
Eggs - three pcs.
Flour – 1.5 cups.
Boiling water – 400 ml.
Kefir – 1.5 cups.
Salt - a quarter of a large spoon.
Dry yeast – ½ teaspoon.
Milk - a glass.
Sugar – 1.5 large spoons.
Soda - a quarter tablespoon.
Oil – 8 small spoons.

Preparation:

Add yeast, a little sugar and flour to warm milk. After stirring, set aside for 1/4 hour in a warmer place.
Sift the flour, saturating it with oxygen.
In a bowl, mix the eggs with the rest of the sugar and salt.
Add some flour, pour in kefir, knead the dough.
Boil water, pour into the dough mixture and stir.
Next, add the remaining flour, pour in the dough, butter and knead the dough. It will not come out too liquid, something between thick sour cream and regular pancake batter.
Place the bowl in a warm place for an hour and a half, wait until the mass rises to the edges of the bowl.
Punch down and start baking pancakes.

Choux pastry for pancakes with kefir and yeast

Kefir-based pancakes are adored in every family; my mother baked exactly these for Maslenitsa and filled them with various delicacies. By the way, this recipe turns out great. If you are interested, look at the options in another article.

Boiled water – 500 ml.
Kefir – 1.5 liters.
Yeast - a teaspoon.
Eggs - three pcs.
Sugar - a tablespoon.
Oil, salt.
Flour – 2 cups.

How to bake:

Dissolve the yeast crumbs and half the amount of sugar in warm water. Let the dough sit.
In a deep bowl, beat the eggs with the rest of the sugar and salt until foamy.
Heat the kefir, making it lukewarm, and add the eggs. Stir and add flour in portions, kneading thoroughly.
Pour in the dough, stir vigorously and add boiling water.
Stir vigorously again, then the cakes will come out with holes.
Leave the dough to “ripen” in a warm place, covered with a towel.
After an hour, knead the mixture and add oil. Stir again and bake the pancakes.

A few pancake baking tricks

Follow the proportions indicated in the recipe.
Since the flour is different, the amount does not always coincide with that indicated in the ingredients. Focus on the consistency of the test mass. The choux pastry should not come out thick; it should be poured into the frying pan in a thin stream and spread into a thin layer.
Don't leave the dough for later; the next day it will stick to the pan.
Grease the pan with oil the first time, then do it periodically.

If you are not confident in your abilities, watch the video recipe with step-by-step preparation of custard pancakes using kefir and boiling water. And may it always be delicious for you!