Custard pancakes made with kefir and boiling water turn out tender, thin and soft. They are good even without filling and additions in the form of syrups, jams, toppings, etc.
Brewing the pancake composition can occur at different stages: in some recipes, raw eggs are brewed, in others, almost ready-made dough. We will focus on the second option. Ready-made custard pancakes can be served with tea/coffee or used in making kurnik or pancake cakes.
Ingredients: 
- kefir - 250 ml;
- eggs - 2 pcs;.
- flour - 150 g;
- sugar - 2 tbsp. spoons;
- baking soda - 1/2 teaspoon;
- salt - a pinch;
- sunflower oil - 2 tbsp. spoons;
- boiling water - 250 ml.
Custard pancakes with kefir and boiling water recipe
How to make choux pastry for pancakes
- Combine eggs in a deep container with granulated sugar and salt. Beat until light foam. The dosage of sugar can be increased or decreased - it all depends on the method of serving pancakes and personal preferences.
- Pour half a portion of kefir into the resulting mixture and mix.
- Gradually add sifted flour, kneading a thick mass.
- Pour the remaining kefir into the viscous mixture. By vigorously working with a whisk, we achieve a uniform texture without flour lumps.
- Pour boiling water into a separate bowl and dissolve the soda.
- Carefully, so as not to burn yourself, introduce the hot soda solution into the dough in a thin stream, continuously stirring the mixture. The final step is to add a couple of tablespoons of sunflower oil, continuing circular movements with a whisk. As a result, we get a choux pastry for pancakes that is ideally homogeneous. The consistency of the mixture should be the same as traditional pancake dough made with milk. If the mass is too liquid, you can add a little flour.
- Lightly coat the frying pan with oil and heat it up. Using a ladle, pour a portion of the dough onto the hot surface. We fry thin pancakes in the traditional way: wait for the bottom side to brown, turn over and keep on the fire for another 20-30 seconds. We stack the finished products.
- If desired, you can coat the still hot pancakes with butter to soften the edges and make the pancakes even more tender. We serve the finished dish in any way you like (with sour cream, jam, berries, etc.) or use thin, delicate pancakes in the preparation of other culinary creations.
Custard pancakes made with kefir and boiling water are completely ready! Enjoy this delicious and simple dessert! Enjoy your meal!
Step 1: prepare the dough.
First of all, sift the required amount of wheat flour into a small bowl through a fine mesh sieve.Add salt and sugar there and mix the dry ingredients with a fork or whisk until smooth.
Then add sour cream to the resulting mixture and mix these products again until it becomes a thick dough. 
Next, pour whole pasteurized milk into a small saucepan and place it over medium heat.
After boiling, gradually add it to the bowl with the thick dough, while simultaneously kneading the more liquid semi-finished flour product.
Then put baking soda slaked in the same container and re-mix all the ingredients of the dough until it has a homogeneous consistency without any lumps.
Step 2: fry the pancakes.
Now place the frying pan on medium heat and pour in about 50 – 60 milliliters of vegetable oil. When it is hot, very carefully, using a tablespoon, place the dough on the bottom of the frying pan, forming round flat cakes with a diameter of up to 4 – 5 centimeters and a thickness of 5 – 6 millimeters.
It is advisable that they lie at a short distance from each other; 2 - 2.5 centimeters of free space is enough. If you place the dough too close, it will spread and stick together during frying.
As soon as the pancakes are browned on one side, use a kitchen spatula to transfer them to the other and fry until golden brown. 
After this, we place them on a paper kitchen towel, having previously spread it on the countertop, and give the paper the opportunity to absorb excess oil.
In the meantime, prepare the rest of the pancakes in the same way until the dough runs out, in total you should get about 10 – 12 pieces. Then we serve them to the table on a large flat dish.
Step 3: serve custard milk pancakes.
Custard milk pancakes are served warm or at room temperature. They are served on a large flat dish or immediately laid out in portions on dessert plates. This dish can be supplemented with honey, syrups based on fruits, berries or milk, any jam, jam, homemade sour cream, and cream. Enjoy delicious food!
Bon appetit!
Vinegar and soda can be replaced with a packet of baking powder for dough (15 grams);
Pancakes can be fried in butter or margarine, this will make their taste more delicate;
The amount of sugar is not important; it can be increased or decreased to taste;
If desired, you can add vanilla sugar, cinnamon, nutmeg, raisins, chopped nuts or dried fruits to the dough.
The fluffiest pancakes are made with kefir. There are many options and methods of preparation, but the most popular are recipes where all the components are mixed. Recipes for custard pancakes with kefir are not so popular, but in vain. Custard pancakes always turn out much fluffier and do not fall off after frying.
- two eggs;
- 40 ml drinking water;
- five spoons of sugar;
- vegetable oil;
- fine salt and baking soda - half a spoon each;
- 230 gr. flour;
- butter “Peasant”, butter - 20 gr.;
- a glass of low-fat kefir, sour.
Step-by-step recipe for custard pancakes with kefir
Pour the eggs into a small bowl. Add salt, add sugar and start whisking. Having received a homogeneous mass, set aside for a while.
Pour kefir into a saucepan and add water to it. After stirring well, place on the lowest heat possible. Warm up, stirring continuously, without bringing to a boil. It is important not to bring it to the point where the kefir flakes begin to turn into cottage cheese. Check the temperature constantly.
As soon as the kefir flakes, remove from the stove and combine with the egg mixture. Pour in the hot kefir slowly, stirring the sweet base especially intensively.
Add quicklime soda to the resulting mixture and whisk thoroughly.
Adding sifted flour in small portions, make the pancake dough. It is important to whisk thoroughly after each addition of flour. The dough should become homogeneous, with a maximum content of small bubbles and not sparse. When you turn the spoon over, it should not run off, but rather drain very slowly.
Pour some vegetable oil into the frying pan and heat it well over medium heat. Scoop the dough with a tablespoon and fry the pancakes until golden brown on both sides. Place on a plate and grease the hot pancakes with butter.
Option 2: Quick recipe for airy custard pancakes with kefir - an alternative option without eggs
It would seem impossible to cook delicious pancakes without eggs! No, you can, if they are custard! The pancakes turn out fluffy and taste like yeast. They are somewhat easier to prepare than classic ones, because you have to worry about the eggs curdling in hot kefir.
- half-liter package of kefir;
- flour - 300 gr.;
- an incomplete spoon of soda;
- a large spoon of sugar;
- a spoonful of vanillin crystals;
- sunflower, frozen oil.
How to quickly prepare custard pancakes with kefir
In a small fireproof bowl, combine kefir with granulated sugar. Add a little salt, stir well and place on the lowest heat. Stir and heat until the mixture is hot.
Pour the hot kefir into a bowl convenient for making dough. Add baking soda and stir. The ripper will immediately begin to act, the kefir mixture will foam and sharply increase in volume.
Stirring the foaming mass with a whisk, we begin to introduce the sifted flour in small parts. Adjust the thickness by thoroughly stirring each new portion. If the specified amount of flour is not enough, add more. It is important that the consistency of the dough is similar to fresh homemade sour cream; the airiness of the pancakes depends on this.
Fry the custard pancakes in hot oil in a frying pan. Spoon the dough out and turn it over once the underside is well browned.
Option 3: Custard pancakes on kefir with cheese filling - a la “Khachapuri”
Another way to make delicious pancakes. We will not heat the fermented milk product, but the already prepared base. After this, all that remains is to stir in the flour and soda. These pancakes are prepared with cheese filling. Instead of hard cheese, you can use lightly salted feta cheese, suluguni or Adyghe cheese; they are also ground on a grater.
- half a glass of kefir;
- 4 large eggs;
- two spoons of sugar;
- half a spoonful of fine salt and soda;
- three full glasses of flour;
- 150 gr. hard cream cheese;
- garlic;
- two sprigs of fresh dill;
- oil of high purity category, for frying;
- two tablespoons of medium-fat sour cream.
You should start by preparing the filling, since it will need to be cooled afterwards. To do this, grate the cheese into a small bowl using a medium grater. Crush two cloves of garlic through a press. After adding sour cream, finely chopped dill and thin rings of green onions, mix everything thoroughly and place the filling in the refrigerator.
In a deep, spacious saucepan, add sugar and salt, beat all the eggs. Add kefir to the egg mixture and mix thoroughly.
Place the kefir base on the stove and turn on the lowest heat. Stirring constantly, bring the kefir base to a hot state.
After removing the pan from the heat, stir in the flour in portions. At the end, add soda and mix thoroughly, let the dough sit for three minutes.
Pour a 5mm layer of oil into the frying pan and heat it well over medium heat. Scooping with a dessert spoon, place a little dough into the hot fat, immediately put a little filling on top and cover with a new portion of dough. As soon as the bottom of the pancakes is browned, turn them over.
Option 4: Custard pancakes on kefir with apples in boiling water
The easiest way to prepare fluffy kefir-based pancakes is to brew them with boiling water. There is no need to be afraid of overheating, or vice versa - it is not enough to heat the fermented milk product. The kefir base is brewed with boiling water; the main thing is to vigorously stir the kefir-egg mixture so that the dough brews evenly.
- a glass of water and kefir;
- 60 gr. Sahara;
- two eggs;
- two glasses of sifted flour;
- soda - 1/2 tsp;
- two tablespoons of unfragrant oil;
- half a spoon of table salt;
- two sweet apples.
Beat eggs with sugar until white. Salt, pour oil, add kefir and stir well.
Stirring the prepared mixture intensively, pour in boiling water in a thin stream. Mix soda into the brewed base and let it sit. After a quarter of an hour, adding flour in parts, knead the dough, which we also let stand for 15 minutes.
While the pancake batter sits, peel the apples. Having cut out the core, grate the pulp on a coarse grater.
Add the chopped apple pulp to the dough and mix.
Fry apple fritters in the same way as regular ones. Pry the dough with a spoon and place it in a well-heated oil in a frying pan.
Option 5: Yeast custard pancakes on kefir with semolina
Yeast pancakes always turn out more airy and fluffy. Their crumb is more porous, but not as rich. Semolina reduces porosity and does not in any way affect the fluffiness of the pancakes. The dough takes longer to prepare, but it's worth it.
- half a glass of semolina;
- 0.5 spoons of granulated “quick” yeast;
- spoon of sugar;
- three large eggs;
- 250 ml of drinking water;
- flour with high gluten - how much the dough will “take” into itself;
- 100 ml milk;
- four tablespoons of sunflower oil.
The recipe uses dry semolina. To prevent its grains from being felt in the dough, the cereal must be well soaked in advance. At least six hours before cooking, pour kefir over semolina and leave warm.
Pour the milk into a saucepan and heat slightly over low heat. Pour into a deep bowl, add sugar and yeast. After mixing thoroughly, set the yeast mixture aside for 20 minutes closer to the heat.
Measure two tablespoons of flour into a bowl convenient for kneading and add half the vegetable oil. Grind thoroughly with a spoon. Pour 100 ml of boiling water into the resulting slurry and stir vigorously with a whisk.
Separately, beat eggs with salt and sugar.
Pour into the brewed flour, the increased yeast mixture, beaten eggs and semolina swollen in kefir. Add the remaining oil and mix well. Next, bring the dough to the desired thickness by adding flour. It should come out somewhat thicker than for regular pancakes.
Pancakes with a thickness of at least 1.5 cm are considered the most delicious and correct. But many, especially children, do not really like thick pancakes, as well as baked goods in general. The way out of this situation is pancakes, the thickness of which is less than standard, but the taste is the same.
- Kefir – 200 ml;
- Cool boiling water – 200 ml;
- Granulated sugar – 60 g;
- Chicken egg – 2 pcs.;
- Wheat flour – 2 tbsp;
- Baking soda – ½ tsp;
- Table salt – 0.5 tsp;
- Table vinegar – 1 tsp;
- Sunflower oil – 2 tbsp. l.
In addition, you will need about 100 ml of vegetable oil to fry your pancakes.
Custard pancakes with kefir: recipe for cooking
To prepare custard pancakes with kefir, you need to prepare the following dishes: a bowl with a capacity of 1 - 2 liters, a tablespoon, a frying pan, a serving plate and several paper towels.
Kefir-based pancakes, the recipe for which we will consider below, will turn out tasty and fluffy, and can be suitable both for a full afternoon snack for children and as a dessert for a set lunch.
To prepare custard pancakes you will need boiling water, so when starting to prepare the dish, start by putting water on the fire to boil.
In order to get fluffy, tasty and aromatic custard pancakes, it is better to use kefir to prepare the dough
Step-by-step recipe for making custard pancakes with kefir:
- Beat eggs with sugar and pour into a bowl;
- Add table salt and grow. oil;
- Pour in kefir;
- Mix thoroughly;
- Pour boiling water into the resulting mixture in a thin stream;
- Stir again and let the dough rest for 15 minutes;
- After 15 minutes, add flour, mix well, and let stand for another 10-15 minutes;
Heat 50-70 ml in a frying pan. vegetable oil, use a tablespoon to form pancakes and fry them for 3.5 - 5 minutes on both sides.
How to prepare choux pastry for pancakes with milk
Lush and airy pancakes are good, but for some reason not everyone thinks so. There are fans of thinner pancakes.
Choux pastry for pancakes with milk is a dough brewed with boiling water, from which you can make pancakes that will not be very thick and fluffy. But they will also be tasty and airy.
Pancakes baked from choux pastry with milk are also called French pancakes.
Recipe for French pancakes:
- 100 g of plums must be dissolved in 250 ml of milk. oils
- Bring milk and butter to a boil, add 0.5 tsp. salt, a pinch of vanillin and 2 tbsp. spoons of granulated sugar.
- Reduce heat to low and, stirring thoroughly, add 150 g of flour through a small strainer.
- Stir the dough intensively, without stopping, until all the lumps dissolve and the mass begins to lag behind the bottom of the bowl and reaches for the spatula.
- Remove from heat and cool to a temperature of 40 - 45 C°.
- Gradually, one by one, add 3 - 4 chicken eggs, stirring and trying to ensure that the dough becomes elastic and viscous. A sufficient number of eggs will be the amount when a ribbon of dough begins to stretch behind the spoon. There should be no lumps or clots.
Such pancakes should be fried over low heat and in a small amount. oils
In addition to custard pancakes, there are recipes for making pancakes with kefir, yeast, milk, and even water.
Custard pancakes, like other pancakes, are happily devoured by children. Therefore, it is best to season them with sweet sauces or sour cream when serving.
You can also make condensed milk or chocolate ganache. Or you can just open a jar of jam. If you have time and fresh berries, you can make berry sauce.
Custard pancakes can be served with sour cream or sweet sauce
Steps for preparing berry sauce:
- Rinse 90 g of black currants, 90 g of red currants and 80 g of raspberries or strawberries under running water and dry on a towel.
- Blend the berries with a blender, or grind everything through a meat grinder.
- To remove seeds and peels, rub the crushed berries through a strainer.
- Place everything in a saucepan, add 60 g of sugar, pour in 50 ml of water and 1 tsp. starch.
- Mix thoroughly.
- Place the saucepan on the fire, and stirring continuously, bring the sauce to a boil.
- After the sauce thickens, remove the saucepan from the heat, cool to a temperature of 50-60 C° and add 30-40 g of slurry. oils
Mix the sauce thoroughly until smooth, cool to room temperature and ready to serve.
Mastering simple culinary skills is not at all difficult. You just need to learn to follow step-by-step cooking recipes exactly and put positive energy and good mood into your culinary creations.
Mix water and milk in advance and warm to room temperature
In a separate container, mix eggs and sugar
Using a whisk, beat the eggs
Pour kefir into a plate with sugar and stir quickly
Beat the resulting mass well until a foamy cap appears.
Now you should add the sifted flour to the mixture
Be sure to add soda at the end
Heat the frying pan well with vegetable oil and carefully lay out the pancakes. Fry the pancakes on each side until golden brown. Bon appetit!
Pour the milk into a saucepan or saucepan and dissolve the butter in it.
Bring the liquid to a boil, add salt and a pinch of vanillin, as well as sugar.
While the milk and butter are boiling, sift the highest quality wheat flour in any way convenient for you (through a strainer or a special sieve mug, you can use a colander with gauze).
Take a bowl of sifted flour in your left hand, and a wooden spatula in your right hand. Quickly pour ALL the flour into the boiling milk and butter and, without hesitation, vigorously mix the future dough.
At first the dough will be uneven, tight and lumpy. Keep stirring it and you will see that it will become smooth, shiny and soft, and will also come away from the bottom of the pan well. All actions with the dough must be done on minimal heat.
When the dough slides along the bottom of the pan and looks like the photo, turn off the heat.
Remove the saucepan from the heat and let the dough cool slightly.
The most important point now is not to overdo it with the number of eggs when kneading the choux pastry. According to the recipe you need to take 3-4 pcs. But since not everyone has the same size, some will use three eggs, while others will use all four.
So, beat one egg into the dough and mix with a spatula. Next comes the turn of the second, and then the third egg.
Now check the consistency of the dough. If there is a thick, wide ribbon behind the wooden spatula, there are enough eggs. If the dough is lumpy and does not fall off the spatula, but sticks tightly to it, you can add the last fourth egg.
Heat approximately four tablespoons of oil in a frying pan. Place the choux pastry onto the pan. For one pancake you need no more than 1 tablespoon of dough. Make the fire as low as possible.
The pancakes fry slowly, do not rush to add heat. Let the dough rise well while frying and, when one side turns golden, turn it over to the other and fry it over low heat.
