Thin pancakes on kefir with boiling water: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pancakes are one of the traditional dishes of Russian national cuisine, considered a symbol of Maslenitsa. It is made from batter, the main components of which are eggs, flour, sugar, purified water, milk and its derivatives. In today's publication, we will analyze in detail some of the most popular recipes for custard pancakes with boiling water on kefir.

Helpful tips

All ingredients used to make pancake batter should be at approximately the same temperature. Since kefir may curdle when heated, it is removed from the refrigerator in advance or sent to a water bath.

In addition to sour milk and boiling water, eggs, sifted flour, sugar, s alt, baking soda or baking powder are usually added to the dough. Cocoa powder or vanillin are often used as additional components that give finished products a special taste and aroma.

Bake pancakes in a well-heated frying pan for literally one minute on both sides. Forso that the reddened products do not stick together, it is advisable to lubricate them with a small amount of soft butter. Serve openwork pancakes made from choux kefir dough with fresh sour cream, jam, condensed milk or any sweet sauce. And if necessary, they can be stuffed with almost any s alty stuffing.

With baking soda

According to the method described below, very tender pancakes are obtained, covered with bubble holes. They remain fresh for a long time and do not lose their original taste characteristics even the next day. To bake them you will need:

• A glass of fresh yogurt.
• 2 eggs.
• A glass of boiling water.
• 2 tbsp each l. sugar and sunflower oil (preferably refined).
• A cup of flour.
• ½ tsp each baking soda and rock s alt.

Start preparing the dough, from which pancakes with holes will subsequently be baked on kefir with boiling water, preferably with eggs. They are s alted and whipped with a whisk or mixer. The resulting mass is supplemented with boiling water and kefir, and then mixed with bulk ingredients. All this is kept for fifteen minutes at room temperature, and only then they are combined with vegetable oil and poured in portions into a hot frying pan. Products are baked for one minute on each side, stacked on a beautiful flat dish and served, pre-watered with sour cream, honey or jam.

With semolina

Custard pancakes with boiling water and kefir,made according to the technology discussed below, are perfectly combined not only with sweet sauces, but also with s alty fillings. Therefore, they will bring a certain variety to the usual family diet. To prepare them you will need:

• 250 ml fresh yogurt.
• 30 g dry semolina.
• 60g flour.
• 30 ml vegetable oil (preferably refined).
• 3g quick baking soda.
• 2 g s alt.
• 5g sugar.
• Egg and boiling water.

To begin with, warm kefir, soda, sweet sand, s alt and semolina are combined in a clean volumetric bowl. All this is supplemented with an egg, vegetable oil and flour, and then poured with boiling water so that a not too liquid mass is obtained. The almost ready dough is beaten with a mixer and poured in portions into a hot frying pan. Fried pancakes are served with sweet sauce, sour cream or condensed milk.

With cottage cheese

Pancakes with boiling water and kefir, prepared in accordance with the recommendations discussed below, are not only tasty, but also extremely he althy. Therefore, they can be offered not only to adults, but also to small households. To feed your family with these pancakes, you will need:

• 500g homemade cottage cheese.
• 500 ml fresh yogurt.
• 400 ml of boiling water.
• 400g fine flour.
• 4 tbsp. l. fine sugar.
• ½ tsp table s alt.
• ½ art. l. hot soda.
• ¼ tsp vanilla.
• ¼ cup sunflower oil.
• 4 selected eggs.

First you need to do the cottage cheese. It is poured into a dry container and kneaded thoroughly with a fork. Then it is poured with slightly warm kefir and supplemented with eggs beaten with sugar, vanilla and s alt. In the resulting mass, sifted flour and soda are introduced in advance. All this is poured with boiling water and vegetable oil, and then thoroughly stirred. The fully cooked dough is poured in small portions into a heated frying pan and quickly fried on both sides until a beautiful golden hue appears.

No eggs

These delicious pancakes with boiling water on kefir are very elastic and are ideal for stuffing with almost any filling. To prepare them you will need:

• 250g fine flour.
• A glass of boiling water.
• 400 ml fresh yogurt.
• 2 tbsp. l. fine sugar.
• ½ tsp baking soda (quicklime).
• ½ tsp table s alt.
• 2 tbsp. l. sunflower oil.

First, quick soda and kefir are combined in a clean bowl. A few minutes later, s alt, sweet sand and oxygenated flour are added to them. All this is supplemented with boiling water and vegetable oil, and then thoroughly mixed until the lumps disappear. The finished dough is poured into the pan in portions and fried for a minute on both sides. Browned pancakes on requestsmeared with butter.

With apple juice

These thin pancakes with boiling water on kefir have a rich taste and a light fruity aroma. To prepare them you will need:

• 200 ml natural apple juice.
• 270ml filtered water.
• 200 ml fresh yogurt.
• 150g fine flour.
• 3 selected chicken eggs.
• 3 tbsp. l. sunflower oil (refined).
• 1 tbsp each l. good vodka and sugar.
• ½ tsp rock s alt.
• 1/3 tsp hot soda.

Pour the sifted flour into a large bowl and dilute it with boiling water. Everything is thoroughly rubbed until a viscous mass is obtained, and then supplemented with eggs and carefully processed with a mixer. Eggs, kefir, vegetable oil, sugar, s alt, baking soda, juice and vodka are added to the resulting mixture. The finished dough is vigorously shaken, infused at room temperature for about half an hour, poured in portions into a hot frying pan and baked for a minute on both sides.

With cocoa powder

This recipe for openwork pancakes on kefir with boiling water will interest true lovers of chocolate dough products. To play it you will need:

• 2 cups of flour.
• 500 ml fresh yogurt.
• 250ml filtered water.
• 2 tbsp. l. cocoa powder.
• 4 tbsp. l. fine sugar.
• 3 tbsp. l. sunflower oil.
• 2 selected chicken eggs.
• ½ tsp hot soda.

Eggs are ground with sugar and s alt,and then combined with cocoa powder, flour and kefir. The resulting mass is supplemented with soda, previously dissolved in the required amount of boiling water. All mix well and briefly insist at room temperature. After fifteen minutes, the prepared dough is flavored with vegetable oil, poured in portions into a heated frying pan and quickly browned on both sides.

With baking powder and sour cream

These openwork pancakes with boiling water on kefir do not tear during baking. Therefore, any novice cook can easily cope with their preparation. For this you will need:

• 1 tbsp l. fresh non-acidic sour cream.
• ½ cup of yogurt.
• 2 raw eggs.
• ½ cup boiling water.
• 10g baking powder.
• 2 cups of pasteurized milk.
• 1/3 tsp rock s alt.
• 1, 5-2 cups of flour.
• 3 tbsp. l. sugar.
• ½ cup sunflower oil.

Preparing such a pancake dough is quite simple. To begin with, kefir, milk, sour cream, eggs, sweet sand and s alt are combined in a deep container. Sifted flour, baking powder and vegetable oil are also sent there. All are vigorously shaken and briefly removed to the side. After about half an hour, the thickened mass is supplemented with boiling water and gently stirred. The finished dough is poured into small portions on a hot frying pan and quickly browned on both sides.

With milk

These pancakes with boiling water on kefir have a bubble structure and a very pleasant taste. To bake them you will need:

• 5 tbsp.l. purified water.
• 2 tbsp. l. fine crystalline sugar.
• 1 tsp baking soda (uncooked).
• 2 selected raw eggs.
• A glass of fresh kefir of any fat content.
• 200 ml pasteurized cow's milk.
• Flour and s alt.

First you need to do the eggs. They are combined with sugar and s alt, and then intensively processed with a whisk. Then kefir, soda, flour, milk and boiling water are added to them. The resulting mass is covered with a lid and briefly pushed aside. After about twenty minutes, the infused dough is poured into small portions on a hot frying pan and quickly browned on both sides.