Custard pancakes with kefir

Living in our country, it is difficult not to know at least one of the recipes for making pancakes. Since there is a whole Pancake Week in the calendar, when different types of pancakes are at the head of the table. Naturally, the best recipes are preserved in family archives and passed down from generation to generation. Pancake dough can be prepared with almost anything: water, milk, kefir, whey, fermented baked milk, beer. Our people love to not only serve pancakes with various jams and sweets, but also to make pancakes with fillings, sometimes completely unsweetened. The most common type of holiday pancakes is stuffed with red caviar and salmon. Naturally, every housewife will choose a recipe exactly to suit her taste. But choosing one from many recipes is very difficult, so you have to constantly try new options. I want to share one of my favorite recipes, namely custard pancakes made with kefir.
To prepare custard pancakes with kefir we will need:
1. Kefir 500 grams;
2. Flour 250 grams;
3. Chicken egg 2 pieces;
4. Sugar 25 grams;
5. Salt on the tip of the knife;
6. Boiling water 250 grams;
7. Butter or vegetable oil 50 grams;
8. Baking soda 0.5 teaspoon.

Break two eggs into the bowl in which you will prepare the dough.

If they are small, add a third. We also send half a liter of kefir there.

It’s okay if it’s a little sour, the pancakes will only benefit from it.
Mix eggs with kefir.

Add sugar and, to emphasize the sweet taste, balance the sugar with a pinch of salt.


In fact, the pancakes taste almost neutral. Therefore, they are well suited for both sweet and savory fillings. If you want to get a sweeter taste of pancakes, add more sugar according to the recipe.
I took vegetable oil, if you wish, you can replace it with melted butter. Add butter to the dough and stir.

Pour the flour in small portions to avoid lumps and stir the dough constantly.

Let's put the kettle on to warm up. We will need a glass of boiling water to which we will add soda. There is no need to extinguish it, the kefir present in the dough will do this.

Pour water and baking soda into the dough, thereby brewing it. Mix everything thoroughly and let the dough stand for 7-10 minutes.

You can start frying.

Pancakes are baked in a well-heated frying pan, greased with oil. I take one side of the pancake over medium heat, then flip it over and turn the heat to low. Thus, the pancakes do not become papery and bake quite quickly.





This amount of dough is enough for about 20 pancakes, of course, it all depends on the diameter of the pan. It is better to bake in a special pancake pan or cast iron.