Openwork pancakes made with kefir - thin and fluffy with holes. Openwork pancakes on kefir with boiling water recipe with photos step by step

Thin pancakes on kefir, openwork and with holes - this is another type of these delicious fried products, which is worth exploring. We have already prepared them and they also had holes, there will be some differences in the recipes, but also a lot of similarities. In one of the previous recipes, I told you how to cook with kefir, and now we will cook so that the same kefir will help us make pancakes thin and holey, like lace. It's all in the dough, I'll tell you and reveal a few secrets.

First of all, the whole point, of course, is in the kefir itself, which, as a product of fermented milk fermentation, releases carbon dioxide, that is, it simply bubbles. And if you add soda to it, the process will even intensify. By the way, for pancakes you can and even need to use kefir that has already stood for a couple of days and its shelf life is approaching the end, but has not yet expired. It's all about fermentation, which intensifies over time. If you have a package of unfinished kefir in your refrigerator, then making pancakes from it is the best and delicious way its use.

Yet good kefir without chemical additives It shouldn’t last longer than three days, but it’s not always possible to drink. Once I had such a case that I brought kefir from the store, which I bought, forgetting to look at the date of manufacture. It turned out to be nearing the end, and even the bag was slightly inflated. Kefir had not yet had time to spoil, but it was close to it. So I saved the situation with a whole stack of delicious pancakes for the whole family. And then I bought new kefir.

Let's see how to cook delicious thin pancakes with kefir.

Delicious kefir pancakes in a hole - recipe with boiling water

Such pancakes made with kefir and boiling water are also called custard pancakes. True, this is not quite the same as choux pastry, for example, for eclairs. Here, the whole brewing process consists of adding boiling water, which helps the flour disperse and all the ingredients dissolve. The dough becomes homogeneous, and the pancakes then become thin and strong. They do not tear or crumple.

You will need:

kefir - 2 glasses,
flour - 2 cups,
eggs - 2 pieces,
sugar - 2 tablespoons,
salt - 1/4 teaspoon,
baking soda - 1/2 teaspoon.

Preparation:

1. If you've made pancakes before, you probably remember that the easiest way to start is by stirring the eggs and sugar. Beat them just a little, just to mix the sugar, salt and eggs until smooth and slightly foamy.

2. Then pour kefir into the egg mass and stir a little more with a whisk so that they combine well. Kefir will even foam a little from active stirring, and this is only to our advantage.

3. Now it's time to gradually add flour. Do this in parts, stirring each part. This will result in fewer lumps, which are sometimes very difficult to grind into finished test. It is also good if the flour is sifted through a sieve or a special mug.

4. The dough should be homogeneous and thick enough, like cream or sour cream. Why, you ask, if we are preparing thin pancakes. Let me remind you that we make pancakes with kefir and boiling water. We have already poured the kefir, and boiling water will bring the dough liquid to the desired level.

5. Boil water in a kettle, pour it into a mug immediately, do not let it cool. Now add baking soda to the water and stir until it dissolves well. And after this, boiling water and soda can be poured into the dough and immediately begin to quickly stir it. If you don’t hesitate, the dough will not curl or cook; everything will mix well until it has a homogeneous consistency. At the end, add vegetable oil and stir until the oil circles on the surface disappear.

6. After this, our dough will be liquid enough to make the pancakes thin and lacy. The baking soda and kefir will react and start producing bubbles. It's time to start baking pancakes.

Heat a frying pan, if you have a cast iron or special pancake frying pan, coat it with a thin layer of oil. Even though you add butter to the dough, you still need to grease the pan the very first time.

Pour pancakes into the pan using a ladle. Tilt it so that the dough is thin and evenly distributed.

7. It’s not at all difficult to determine when it’s time to flip the pancake. The edges begin to brown and fall away from the pan, and the middle becomes dense and full of holes. Lift the pancake with a spatula or knife and turn it over. It will be golden and openwork. On the second side, the pancake needs to be cooked a little less time, literally a minute or two and it’s time to remove it.

Each finished pancake can be greased with a piece butter while it's still hot. These pancakes are very tender and smell delicious.

Thin openwork pancakes ready on kefir with boiling water. Bon appetit!

Openwork pancakes with kefir and milk - step by step

Since we are preparing pancakes with kefir, it is quite possible to consider a recipe that uses both kefir and milk. This recipe makes very airy dough and lacy pancakes, you will definitely like the mass of holes.

You will need:

kefmr - 500 ml,
milk - 1 glass,
flour - 1.5 cups,
eggs - 2 pcs,
sugar - 2 tablespoons,
salt - 0.5 teaspoon,
soda - 1 level teaspoon,
vegetable oil - 3 tablespoons.

Preparation:

1. Take a convenient bowl or saucepan, pour kefir into it room temperature. Add salt and sugar to it and stir.

2. Break two eggs into kefir, take a whisk and beat the mixture a little so that the eggs are well mixed.

3. Add flour and continue stirring until all lumps are gone.

4. Pour heated milk into the resulting thick dough. Heat it until almost hot. After pouring into the dough, stir immediately.

5. The resulting dough should be similar in thickness to ours main ingredient- kefir. This is what will allow you to bake thin, delicate pancakes. If the thickness is not achieved, then you can add flour a tablespoon at a time and continue stirring until you achieve the desired result.

Heat a frying pan, spread it with oil and try baking one pancake. Good dough the correct consistency will allow you to make a thin holey pancake, which will easily turn over and not tear.

6. Turn the pancakes over as soon as the middle is set and the edges are browned. Stack the finished ones to keep them warm. Now you can wrap the filling in them, fold them beautifully and invite your household to the table.

Bon appetit!

Thin pumpkin pancakes with kefir - video recipe

I would like to introduce you to my recent discovery. Please love and favor - pumpkin pancakes. One would think that bright golden pancakes With golden brown crust, simply cannot be any brighter or more golden. It turns out they can. Sweet, tender pumpkin will make them real solar disks on your plate. And it turns out to be very tasty. Almost like pumpkin pie or . So many dishes are prepared from pumpkin, and pancakes are one of them.

And in the preparation of such wonderful pancakes there are no terrible secrets or complex techniques, boiled pumpkin puree is added directly to the dough, and we already know how to prepare classic or custard pancakes with kefir.

It's time to try this amazingly delicious new option.

Thin zucchini pancakes - how to cook with kefir

Many have tried zucchini pancakes, but thin pancakes with zucchini are not often prepared. But in vain, they are also delicious and complement perfectly various fillings. Be it cottage cheese or meat, for every taste. How to cook thin pancakes with kefir and zucchini. Read on.

You will need:

zucchini - 1 piece (small),
flour - 200 grams,
oat bran - 1 tablespoon,
kefir - 250 ml,
egg - 1 piece,
salt - 1/2 teaspoon,
sugar - 1 teaspoon,
vegetable oil - 2 tablespoons,

Preparation:

1. Whisk the egg, salt and sugar. Add bran and mix well.

2. Pour in slightly heated kefir. You can simply remove it from the refrigerator in advance. Mix everything again.

3. Now gradually add flour to form a dough approximately the thickness of kefir.

4. Peel the zucchini and grate it, squeeze out a little of the excess juice that comes out. Then add the zucchini to the dough and stir. If the dough becomes too thick for thin pancakes, then you can add a little more kefir or warm water.

5. Before baking, add vegetable oil to the dough, stir well so that the oil does not float on the surface.

6. Heat up your pancake pan and don't forget to coat it with a thin layer of oil the first time. Pour in the first pancake and fry it on both sides. Observe whether it turns out thin and durable with holes. It should not tear when removed. If the dough does not spread as it should, the dough is too thick. If the pancake crumples and tears, it’s too liquid. adjust thickness. If you try the pancake, you can understand what is missing. For example salt or sugar. Adjust everything to taste on the first pancake and continue baking.

The resulting thin zucchini pancakes They will be golden brown and very tasty.

A simple and delicious oat pancake recipe

Oat pancakes are not made entirely from oat flour. It is usually added to the dough along with wheat flour to add flavor to the pancakes. You don’t have to go shopping and look for oatmeal coarse for this recipe. If you have oatmeal at home for making porridge, then they are quite suitable. The flakes must be ground in a coffee grinder or blender, leaving them a little coarse. No need to grind into dust. During the cooking process, the flakes will need to be soaked a little, if you don’t have them. instant cooking, but ordinary ones that require cooking. You can safely add instant cereal to the dough right away, just let it sit for five minutes before baking.

To prepare you will need:

oatmeal - 40 grams (about 4 tablespoons of cereal),
flour - 100 grams,
low-fat kefir (1-2.5%) - 300 ml,
egg - 1 piece,
sugar - 1.5 tablespoons,
salt - 1/4 teaspoon,
soda - 1 teaspoon,
vegetable oil - 2 tablespoons.

Preparation:

1. When using oatmeal for cooking, pour them into a bowl and pour half a glass of kefir. Leave to soak for 15 minutes, they should swell and soften. We remind you that the flakes should not be whole, but ground into coarse crumbs.

2. In another bowl, beat the egg with sugar and salt. Then add the remaining kefir, preferably a little warm. Stir.

3. Now add the kefir and oatmeal mixture and stir well. After that add wheat flour in portions. Put a few spoons in, stir and so on until you have mixed all the flour.

4. Stir the dough until all large lumps disappear. Some oat flakes may remain, but they will dissolve later. Let the dough rest for 10 minutes before baking.

5. When it's time to bake the pancakes, add them to the batter first. baking soda. It will immediately begin to bubble due to the reaction of soda with the acid of kefir. Also add vegetable oil and mix everything until smooth. You can bake it.

6. Fry each pancake in a frying pan until golden crust. Oat flour makes the dough strong enough and prevents the pancakes from tearing.

You will definitely get delicious golden brown pancakes.

A national Russian holiday is approaching - Maslenitsa. And we will see off winter and welcome spring. And we will greet her with delicious, buttery, delicate pancakes. Among the Slavs, the pancake symbolizes the sun. And we treat each other to such delicious sunshine so that spring will come sooner.

Classic pancake dough starts normally. But kefir pancakes are no less popular in Russia and throughout the post-Soviet space. Wheat flour is most often used premium. But there are recipes for dough made from buckwheat and corn flour.

The most delicious way of cooking, of course, is. A wide variety of fillings are wrapped in pancakes. Cottage cheese, feta cheese, chopped meat, fried mushrooms, red and black caviar. Or sweet berry fillings with lingonberries, blueberries, cherries. Even the youngest members of the family can put the filling in the middle of the pancake and roll it up. We have already learned to cook even.

We don't get tired of pancakes because they are baked from... different test and they are served in different ways. Unsweetened - with sour cream, butter, caviar. Or sweet ones - with jam, jam or condensed milk. This is a dish that we are ready to eat every day. And on Maslenitsa there is simply no housewife who would not cook several varieties of this holiday treat for your family and for guests.

I am preparing thoroughly for the holiday and have already described in detail how to start it. And today I want to consider several options for dough using kefir or yogurt. They are all different and all tasty and aromatic in their own way. Choose which ones you like and cook with joy and good mood!

In 2018, Maslenitsa will last from February 12 to 18. And I'm already starting to cook different variations pancakes to celebrate the holiday fully armed. And also, of course, in order to collect and publish here a list of the most best recipes. I hope that they will be useful to you.

Proven recipe for thin pancakes with kefir

All my family and friends have already loved this simple pancake batter recipe. I'll turn it on homemade curdled milk or at store-bought kefir. And these pancakes always turn out delicious and golden brown. They bake quickly and do not stick to the pan.

My secret is in preparing the dough. With cold kefir, the pancakes will have a small hole. The dough on heated kefir will produce large holes.

Now we will take kefir at room temperature. From this amount of products you will get 14 - 16 pancakes. I'm cooking today just to show off all the recipes, so I'll make just a little dough. If you wish, you can double the amount of products.

What you will need:

How to cook:

I took everything needed for the dough out of the refrigerator in advance, and the products were kept warm for at least an hour. I sifted the flour.

If you heat the kefir slightly, the holes in the pancakes will be larger.

I start kneading the dough. Beat two eggs with salt and sugar in a bowl. I add kefir little by little and add flour with a tablespoon, continuing to mix with a whisk.

I kneaded the dough, neither thick nor runny. I leave it to sit for half an hour. Cover the bowl with a lid or plate.

If the pancakes are stuffed, then during this time you can prepare the filling.

After half an hour, dissolve the soda in two tablespoons warm water, pour into the dough and mix well. If the dough had lumps, now they have completely dispersed and the mass has become homogeneous.

All that remains is to pour a couple of tablespoons of vegetable oil into the dough, stir thoroughly again and leave for at least another half hour. During this time, the soda will interact with kefir and the dough will begin to bubble like yeast. Let's start baking pancakes.

Before cooking, the frying pan must be heated over high heat and greased with oil or a piece of lard.

I pour the first portion of dough into a frying pan greased with lard and put it on the fire. I usually grease only once, since there is enough vegetable oil in the dough.

When the pancake has been fried for a minute, holes will appear on it. Such as in this photo. Turn it over with a spatula and fry on the other side for no more than a minute.

The pancakes are porous, thin and melt in your mouth. I place each on a plate and brush with melted butter.

If you stuff them, you don’t have to grease them; just wrap the filling in them right away.

It's that simple, no hassles. Now let's look at more delicious recipe pancake dough.

Custard pancakes on kefir with boiling water

We will make thin, delicate and very delicate pancakes from custard kefir dough. In them a large number of small and large holes. Making them is not at all difficult. Again, I show it on a small number of products.

What you will need:

Preparation:

In a large bowl, whisk the eggs and kefir. Gradually add salt, sugar and soda.

For this recipe, we take cold kefir, straight from the refrigerator.

This is so that the soda does not have time to start interacting with kefir ahead of time. I sift the flour into a bowl and quickly break up all the lumps. The dough turned out thick, like pancakes.

Now I pour a glass of boiling water and begin to pour it into the dough in portions. While stirring quickly. When all the boiling water is poured in and the dough is cooked, it turns out to be as thick and textured as liquid cream.

Don't forget that the more batter, the thinner and more delicate the pancakes will be.

In a warm frying pan, I melt a piece of butter and pour it into the dough. When butter is already in the dough, then you don’t have to grease each finished pancake.

Let's start baking. Pour the dough into a hot frying pan and wait for one side to fry. It takes me one minute to bake. If your stove does not heat up so much, then make sure that the pancake is sufficiently browned and turn it over.

My result is 22 delicious, appetizing “suns”. Pour some tea and serve pancakes with sour cream, condensed milk or whatever your heart desires.

Fluffy pancakes - American pancakes

This video from the Yliya Small channel shows step by step recipe preparing sweet mini-pancakes, which are very popular in America. Look how fluffy and delicious they are!

Perhaps pancakes resemble both pancakes and pancakes at the same time. They are fluffy and soft like pancakes, but they are baked not in oil, but in a dry frying pan, like pancakes. Americans serve them with their popular maple syrup.

And we again return to our Russian pancakes.

Openwork pancakes with kefir and milk with soda

Another equally tasty and very quick recipe. Combine kefir with milk and soda. The result is a living dough that plays and bubbles.

In order for the soda to quickly begin to act, the kefir needs to be warmed up a little.

And during baking it gives us such thin, lacy pancakes that you eat and eat... and want more!

What you will need:

How to cook:

All products must be removed from the refrigerator in advance and allowed to warm to room temperature.

I start by slightly heating the kefir in a saucepan. Over low heat and stirring constantly. I let it warm up to 40 degrees C.

Do not overheat kefir more than 60 degrees. It can curdle and become cottage cheese.

Now I beat the eggs into warm kefir, add all the bulk ingredients and add vegetable oil. I beat everything with a whisk and get a thick dough. I dilute the dough by adding milk in portions and stirring constantly.

In warm kefir, soda immediately begins to play. The dough is ready for baking. The frying pan is already heating up over high heat. I grease it with butter or a piece of lard before the first pancake.

This is how it bubbles kefir dough and you get large holes in the pancakes. Fry for one minute on each side and remove to a wide plate. I brush each pancake with melted butter using a brush.

From quick test and the pancakes are ready quickly. I got 20 pieces. Serve while hot. Enjoy your tea!

There is an opinion that you should only use a cast iron frying pan for pancakes. Maybe someone other than cast iron pancakes it doesn't work out.

A new frying pan must be heated with salt for half an hour over the highest heat.

When I bake pancakes, I use two different frying pans. And sometimes even three. There are cast iron, Teflon, and ceramic coated ones. All pancakes turn out excellent. The main thing is to warm up and grease the pan well before the first pancake.

Custard pancakes with kefir and milk

We haven’t tried choux pastry with hot milk yet. I'll make some of these pancakes. especially since this is also one of quick recipes. There is no need to rest the test. We kneaded it and immediately started cooking.

We remove all products from the refrigerator at least an hour before cooking.

What you will need:

How to cook:

I pour the kefir into a saucepan and heat it slightly, stirring constantly.
Break eggs into a bowl, add warm kefir, vegetable oil and add baking soda, sugar and salt.
Constantly stirring, add flour and knead a thick dough.
I set the milk to boil in a saucepan on the stove.
Pour the boiled milk into the dough in small portions, stirring quickly with a whisk.
The dough is cooked. I heat the frying pan over high heat and bake pancakes.
Fry each side for no more than one minute.
Ready pancakes I put it on a plate and brush it with melted butter.

This is how you make pancake dough with boiling milk. This, of course, gives a much tastier and gentle result than simply brewed with boiled water.

Lacy pancakes on kefir dough without eggs

This video is from the Vegetarian Recipes channel.

I just don’t understand why the “vegetarian” ones are only without eggs, but kefir and milk are still used... Well, nevertheless, the pancakes turned out great. They didn’t stick to the pan and didn’t tear, which means you can cook them without eggs.

This concludes my article about pancakes with kefir. Write your wishes and questions in the comments. Thank you to everyone who cooked with me today!

How to prepare a recipe for lace pancakes with holes on kefir - a complete description of the preparation so that the dish turns out very tasty and original.

I have tried many pancake recipes, I like those made with milk, kefir, whey, and boiling water, even chocolate pancakes with cocoa they differ in their unique taste. You can even make pancakes pancake cake with berries, fruits and sweet cream.

Today I cooked pancakes with boiling water and kefir, they are incredibly tasty and tender, and they are all lacy, with a hole, and thin. As my husband noted, you can strain vermicelli through pancakes.

From the specified amount of ingredients I got 35 pancakes. I baked it in a frying pan with a diameter of 15 cm.

The pancakes turn out not even thin, but rather thin. Most important secret, pour half a ladle of dough into the frying pan. And also fry them in a hot frying pan.

This recipe can be watched in a 2-minute video from photographs, which is presented at the end of the article.

Pancakes with boiling water and kefir

500 ml. kefir
2 eggs (large)
2 tbsp. spoons of sugar
0.5 teaspoon salt
0.5 teaspoon soda
250 ml. boiling water
2 cups flour (250 grams)
Vegetable oil 4-5 tbsp. spoons

Preparing the ingredients does not take much time, all the ingredients are simple and affordable, they can be found in any store.

Today, as always, a step-by-step recipe with photographs that will help you prepare delicious and tender pancakes.

Kefir pancakes with boiling water - openwork, thin, with a hole, recipe with photo

The recipe is simple and ideal; frying pancakes is a pleasure, as they really all come out in a hole.

Kefir is one of the important ingredients in these pancakes. You can use homemade (country) kefir or store-bought.

I use homemade kefir from milk. If you are going to use this kind of kefir for dough, then don’t take it. fresh product, because fresh kefir not sour. But if kefir stands for at least a day at room temperature, it will become more sour.

If you buy kefir in a store, then take at least 2.5% - 3.2% fat content. I hope this has been sorted out.

Prepare the ingredients and a bowl in which you will knead the dough. Beat 2 eggs into a bowl, I have village eggs. Add salt and sugar.

I use the whisk attachment on my blender to beat. But without fanaticism. Next I pour in warm kefir. I heat the kefir a little, but only so that it becomes warm, not hot. I have 0.500 ml. kefir

I mix everything with a whisk. I sifted the flour first. I have exactly 2 glasses, 250 gram glasses.

Pour out the flour in portions, I pour out one glass and mix everything with a whisk, and then a second glass and mix again. Here you can already do a good job so that there are no lumps.

The result is a homogeneous dough. The dough turns out like pancakes, thick.

Pour boiling water in a thin stream into the pancake batter. At the same time, beat the dough with a whisk.

We continue to beat the dough for pancakes with whisks, the dough will no longer be so thick. Next, I add vegetable oil to the dough, mix everything and leave for half an hour at room temperature. I usually leave it on the kitchen counter. Sometimes they say. “Let the dough rest.”

Fry pancakes in a hot frying pan. For the first pancake I grease the pan vegetable oil. Sometimes the first pancake turns out to be lumpy, it is even considered normal when the first pancake is lumpy. But this is most likely due to the frying pan not being hot enough.

I admit honestly that my first pancake was, as expected, “lumpy”; I hurried to pour in the dough. I even thought that I needed to add a little flour. But when the frying pan was hot enough, the pancakes turned out amazing, in a hole. That's why I didn't add any flour.

Pour the dough from the center to the edges; it’s more convenient for me to do this by weight, and as if turning the pan so that the dough spreads and forms a circle.

To make the pancakes thin, pour in half a ladle of batter.

The pancakes turn out lacy, have a hole in them and are thin, so during the baking process I realized that the proportions in this recipe are ideal.

Fry pancakes on both sides. My frying pan has a non-stick coating. To fry or not, decide for yourself.

We don't like burnt pancakes, so I try to make them brown without burning. I turn it over with a special spatula.

During the frying process, if necessary, the frying pan should be greased with vegetable oil or a piece of lard, whichever is convenient.

This is how we fry each pancake. I stack the pancakes. Each pancake can be greased with butter. But I don’t do this because the pancakes turn out greasy. But that's my opinion.

My mother, for example, always greases every pancake with butter, and it doesn’t matter what recipe she uses. This makes the pancakes softer, tastier and with creamy notes.

I already wrote above, but I repeat, my frying pan is small, 15 cm in diameter. I got exactly 35 pancakes from this amount of ingredients. I specially counted it.

Ready-made pancakes can be served with honey, jam, jam, sour cream, condensed milk, chocolate, and also stuffed with various fillings.

We recently stuffed pancakes with cottage cheese and baked them in the oven with sour cream. Pancakes with cottage cheese in sour cream are tender and very tasty. If you like it, you can try it. Today I don’t stuff pancakes, but serve them with honey, jam and sour cream.

Decide for yourself what to do with the pancakes. My grandmother, for example, treated all her neighbors to baked goods on Maslenitsa. On Easter, I also treated my neighbors to pies.

The pancakes taste excellent, everything in moderation, there’s enough of everything. But I definitely recommend trying the pancakes when baking and adding sugar, for example, if it’s not enough for you. But if you serve pancakes with jam, then you don’t need sugar, since pancakes made with boiling water and kefir can be sickly sweet.

Today I remembered another recipe that I once cooked for my family. This pancake pie. It can also be made for a holiday. A friend once gave me the recipe. But I've been preparing it for a long time. For some reason, children don’t really like liver.
For pancakes we take:
2 eggs, 1.5 tbsp. l. sugar, 0.5 tsp soda, 0.5 tsp salt, 350 ml milk, 200 g flour, 1 tbsp. l vegetable oil.
But it’s also not important. Everyone can prepare pancake dough according to their own proven and favorite recipe.
Filling:
400 g chicken liver, 1 tbsp. l vegetable oil, 1 carrot, 1 onion, 50 g butter, 1 egg.
For decoration, you can take 150 g of sour cream, 50 g of ketchup. salt and pepper to taste.
Beat eggs with sugar, salt and soda. Pour in 200 ml of milk, add flour, mix everything well. Gradually pour in the rest of the milk. Bake pancakes.
For the filling, fry the liver. Add carrots and onions. fry a little too. Grind everything in a blender, add butter, salt and pepper.
Place 2 pancakes in the pan and set aside 2 more. Distribute the filling over the rest. Roll each pancake into a tube and place in the pan.
Beat the egg and pour on top. Cover with remaining pancakes. Mix sour cream with ketchup, spread on the top layer and place in the oven to bake for 20 minutes.
Or you can simply spread the filling on the pancakes and fold them into a cake shape. Decorate the top with something. This will make a snack cake.

And I not only liked this recipe, but also interested me. Although you have to tinker with it, I think it's worth it. We just won’t have time to do it this Maslenitsa.

You can do it after fasting and try it. After all, we bake pancakes not only for Maslenitsa.

Olya, I also made a cake like this once, it’s good that I reminded you. It’s just true, we’ve already eaten so much pancakes, let’s put this matter off for the future.
And I also remembered one recipe for pancakes, I’ll write it below.

Previously, we used to do it for weddings and other holidays. liver cake. It can be done different ways. First: bake pancakes, grease each one with mayonnaise and prepare the liver filling and spread it over the mayonnaise. Also add dill. Stack the spring rolls one on top of the other. The cake turns out delicious. I've always liked him.
And another recipe is to bake liver pancakes and grease filling - carrots and fried onions, make a mesh of sour cream or mayonnaise, decorate beautifully with dill on top, you can lay out beautifully cut tomatoes. The cake also turns out very tasty.
I haven’t cooked trits like this for a long time. After fasting, you need to remember and do it.

And just recently we made such a liver cake, from chicken liver. It turns out very tasty. I don’t really like liver, but I enjoyed eating it in this cake.

I love this cake too. It’s both delicious and very satisfying.

These are exactly the kind of pancakes I like to make with kefir and boiling water; they really turn out thin and tender, very tasty. But I can’t make such holes. It seems like this is the recipe, what’s the trick here?

I want to write my own recipe for pancake pie. It's called "kurnik". True, the main dough in it is puff pastry, but pancakes are also needed.
Now I buy ready-made dough in the store, preferably yeast dough.
Pancakes can be baked according to any recipe you like, they can be either thin or thick, but thin is preferable, the cake will be tastier.
You will need 5 pancakes in total. I don’t really want to specially knead the dough for them, so the next time I bake pancakes, I leave (if possible) 5 pieces and hide them from all family members.
For the filling you need: boiled chicken meat, boiled eggs, boiled rice, mushrooms fried with onions, melted butter.
I don’t specify the exact amount of ingredients, you need to take a little of everything.
As you already understood, the meat and eggs need to be boiled and finely chopped, we also use finely chopped mushrooms, we take any mushrooms.
Roll out one layer of dough, giving round shape, and place on a baking sheet or in big shape.
Lubricate it a little melted butter, lay out a layer of chicken.
Then place the pancake on top, grease it with oil, and add the filling of eggs and rice.
Another pancake, butter, a layer of mushrooms and onions.
Another pancake, repeat layers.
Spread the filling in a thin layer.
The final stage is rolling out the second layer of puff pastry.
We pinch the edges, make punctures with a fork on top, grease raw egg and put it in the oven.
This pie turns out to be quite large.
You can make it smaller by laying out the layers of filling once, without repeating.
It turns out very interesting, unusual and tasty.

Olya, should you make puff pastry cakes the size of pancakes? It turns out, lower and upper cake- puff pastry, and between them - pancakes with different fillings? Is this chicken chicken?)) I just didn’t cook chicken chicken. you need to try to do this. We love puff pastry. Only after the post we will do it. We’ve also already eaten all kinds of pancakes; we need to take a break for our body.
thanks for delicious recipe!

I liked the recipe: 71

Recipe: Lacy pancakes - with kefir and boiling water

Ingredients:
chicken eggs – 3 pieces;
granulated sugar – 5 tablespoons;
salt – 0.5 teaspoon;
baking soda – 1 teaspoon;
water – 2 glasses;
flour - 15 tablespoons;
kefir 2.5% – 2 cups;
vegetable oil – 3 tablespoons

Today I will cook lace pancakes using kefir and boiling water. I can’t say that this is my favorite recipe for making pancakes, but nevertheless, the pancakes turn out delicious, lacy and very soft.

I will need a large bowl for preparation as there will be a lot of dough. I break three eggs into a bowl.

I add sugar and salt to the eggs. Soda will go there too.

I mix these ingredients thoroughly with a whisk.

I measure out fifteen tablespoons of flour and put it in a sieve for sifting. Flour varies, so sometimes you have to adjust the amount of flour by a couple of spoons.

I mix the flour thoroughly.

Now you can add kefir.

I stir and pour three tablespoons of vegetable oil.

Mix the dough well and leave it alone for 15 minutes.

I bake pancakes on hot frying pan without adding oil.

You can serve these pancakes with anything.

Cooking time:PT00H30M 30 min.

Thin kefir pancakes with holes

Do you like thin, soft pancakes with lots of holes? Then prepare thin kefir pancakes with holes according to this recipe.

Kefir pancakes according to this recipe turn out simply wonderful - soft, tender, delicate and literally melting in your mouth. They can be served with any food, plain or stuffed.

If you don't have your own signature recipe pancakes, then take note of this one - even a completely inexperienced cook can bake wonderful pancakes using it.

Recipe for thin kefir pancakes with holes

2 cups each of kefir and flour

2 tbsp. vegetable oil

sugar and salt to taste

How to cook thin kefir pancakes with holes:

Mix kefir with eggs, sugar, salt and flour until smooth using a whisk; there should be no lumps.

In a glass of boiling water, quench the soda, stir quickly and pour this mixture into the dough, stir it and leave for 5 minutes.

Pour vegetable oil into the dough, mix it, leave for another 10 minutes.

The number of holes on the pancakes largely depends on how well the pan is heated - the hotter it is, the more holes there will be.

Friends, how do you cook thin kefir pancakes with holes? Share your recipes for openwork pancakes in the comments.

Video recipe for pancakes with kefir

I saw it on the Internet, I don’t remember who had the recipe for these pancakes, and really liked it. I did them for six days in a row. My husband and son demanded. I am sharing the recipe with you.

We will need:
2 cups kefir
2 cups of flour
2 eggs
1/2 tsp. soda
2-3 tbsp. l. vegetable oil
salt, sugar to taste

Mix kefir, eggs, flour, salt, sugar and beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
Let stand for 5 minutes.
Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes.
Be sure to bake in a VERY hot frying pan and then there will be much more holes)

oh, how delicious. I'm bookmarking it. We'll definitely try it. My only question is, should I extinguish the soda or not?

Lacy pancakes, Kefir pancakes

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Simply delicious! Lacy pancakes with kefir

When your soul is sad and you want a holiday, why not cook delicious openwork pancakes? Delicate, transparent, covered with openwork patterns like real Vologda lace! These are the pancakes we will prepare today.

The most important thing in pancakes is to make correct dough. Sometimes the consistency seems to be perfect, but there are no holes; the pancakes turn out to be golden brown, but completely smooth and not porous.

The secret lies in saturating the dough with oxygen. A combination of soda and kefir is considered ideal (although you can prepare it with milk, ayran, sparkling water, and even beer...). Plus, sifting the flour and whisking for a long time also gives a positive result.

1 glass of kefir
150 g flour
1 egg
1/3 tsp. soda
1 tbsp. vegetable oil
0.5 cups boiling water
1 tbsp. Sahara
1/3 tsp. salt

Mix kefir, eggs, sugar, salt and flour well.
Add soda to boiling water, stir quickly and pour into the dough.
Mix everything well and let stand for 5 minutes.
Add vegetable oil to the dough and mix.
Bake in a greased frying pan.

Pancakes “Lace” with kefir

1 Beat eggs with sugar and salt.

2 Pour kefir into the egg mixture.

3 Add flour, the dough will be quite thick, the consistency is similar to pancake dough. You may need a little less flour, depending on the thickness of your kefir and the size of the eggs.

4 Mix the dough well until smooth, without lumps.

5 Heat the milk to a boil, add soda to the milk, stir and quickly pour in a thin stream into the dough, mixing well.

6 Pour oil into the dough and mix.

7 The dough in the toga turns out to be quite liquid; if the dough is too thick, add boiling water or boiling milk until the consistency of the dough satisfies you.

8 Heat the frying pan very well, grease it with vegetable oil, using a pastry brush or lard. Pour the dough into the pan, distribute it evenly, slightly tilting the pan in different directions. Let one side brown; the dough should show holes. Don't be afraid to check the brownness of the bottom layer by slightly lifting the edge of the pancake. using a spatula.

9 Fry the pancake on the other side in the same way.

10 Ready-made, hot pancakes can be coated with butter if desired.

11 Serve with sauce of your choice.

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Baking openwork pancakes is a real art! After all, you need not only to “beat” the correct airy, moderately liquid and absolutely homogeneous dough, but also to heat the frying pan well, select the appropriate baking temperature, and do not forget to grease the edges with butter. But this procedure becomes incredibly simple and even fun if you have a proven “cheat sheet” at hand. Well, let's bake pancakes with kefir, choose a recipe, and you will definitely get thin round ones with holes the first time.

How to make thin pancakes with holes from choux pastry with kefir

Boiling water will deftly help us cope with wheat gluten, which is usually in no hurry to separate from the flour. Therefore, sometimes instead of the expected pancakes you get lumps, buns or holey “rags”. But in the case of custard pancakes, such an unpredictable outcome is excluded. One hundred percent successful recipe.

kefir (any fat content) – 400 ml

wheat flour – 260 g (or 2 200 ml cups)

It is better to use low-fat kefir. It is thinner and more acidic. We will need its acid to form small air bubbles that will make the pancakes openwork. Pour in fermented milk product into a deep bowl. Add baking soda. Stir thoroughly. Heat gently over low heat, stirring constantly. Or use a microwave for these purposes. Power – 800-900 W. Time – 30 seconds.

The soda will begin to “quench” due to kefir acid. A lush foam cap will appear on the surface. Be careful not to overheat the mixture so that the whey does not separate.

Separate the yolk from the white. Divide the sugar in half. Add one half to the yolk.

Beat until the sugar grains dissolve. The mass will turn white and become thicker.

Add the rest of the granulated sugar to the egg whites. Beat until stable foam with a whisk or mixer. Beating eggs will help us avoid the “rubbery” of pancakes.

Add to the yolk-sugar mixture potato starch. It can be replaced with corn.

Put the sifted flour there. In a thin stream, introduce kefir into the future pancake dough. At the same time, stir the contents of the bowl with a hand whisk so that the dry ingredients do not clump together.

Pour in vegetable oil. Stir.

Now add the whipped egg white. Thanks to it and kefir and soda, the pancakes will turn out thin and with holes.

Bake pancakes in a well-heated frying pan. If the frying pan is ordinary, grease it with fat (a piece of lard or vegetable oil). You can bake pancakes right away on non-stick cookware. Pour in a small portion of the dough. Spread over the bottom in a thin layer. The heat should be medium when cooking pancakes. If the heating intensity is strong, thin openwork rounds may burn. If the burner burns low, the pancakes will turn out tough.

After browning on one side, turn the pancake with holes onto the other side. If you stuff it, don’t keep it on the fire for a long time.

Place hot golden circles, similar to an openwork napkin, on a plate. Rub a piece of butter around the edges to prevent them from hardening after cooling. Or cover the stack with a thick, clean towel or a round lid from a frying pan or large saucepan. These pancakes are just perfect for stuffing. They turn out thin, perforated, elastic and do not tear. But they are very tasty to eat without filling - with jam, for example.

Bon appetit!

Author of the recipe Alexey Medvedev

Everyone loves pancakes: both adults and children. Already available at Art Lunch classic recipe making pancakes - pancakes with milk. You can eat these pancakes every day. But mastering a new recipe will help to diversify the usual way of preparing pancakes a little - today we’ll try to bake thin kefir pancakes with holes. Common features for pancakes prepared according to this recipe - beautiful colour, porosity, roastiness and amazing tenderness, the pancakes hardly dry out. And, of course, a minimum of products that are almost always available in the house. They bake quickly, do not stick and do not tear. Even the first pancake won’t turn out lumpy, this is such a good recipe.

By the way, pancakes are not suitable for wrapping the filling in them; this is an option for lovers of the recipe openwork custard pancakes kefir thin with holes. Here recipe for thin pancakes with milk. which are great for wrapping all sorts of different fillings in them.

The fat content of kefir does not matter; choose the one you like.

This amount of ingredients is enough for 12 pancakes if baked in a frying pan with a diameter of 22 cm. It’s enough to eat for two.

All ingredients used should not be cold. Therefore, we take out the eggs and kefir in advance, 30 minutes before cooking, or heat them immediately before use: I usually heat the eggs under the pressure of warm water from the tap, and kefir in the microwave.

In the bowl where we will make the dough, beat 2 eggs and add sugar and salt. Put water in a kettle to boil. It must be taken into account that during cooking the volume of the mixture increases significantly. Therefore, it is better to take large and deep dishes.

Beat with a mixer or whisk for 3 minutes.

The egg mass should turn into a light fluffy foam.

Add warm kefir and mix.

Now is the crucial moment. Pour boiling water into the beaten eggs in a thin stream, whisking continuously. At the same time, the foam becomes even more fluffy and voluminous. Boiling water, contrary to possible fears, will not “cook” other ingredients. But for this it must be introduced gradually, in a very thin stream.

Sift the flour into the dough and mix until the flour is completely dissolved, no lumps should be allowed. We work with a mixer or whisk. In a warm dough, the flour should disperse fairly quickly. When stirring, the foam will naturally begin to go away, don’t be afraid - this is normal. Then add soda and mix again. The soda will be “quenched” by the acidic environment of kefir and this will give the dough additional fluffiness, and the pancakes themselves will not be sour.

Add vegetable oil and mix lightly. The dough is ready! It turns out liquid, that’s how it should be. Don't worry, everything will bake perfectly. The dough is also quite fluffy with a little foam on top.

Let's move on to baking. I prefer to use a special pancake pan 22 cm in diameter and with low sides. The power of the stove is slightly higher than average. Heat the frying pan with vegetable oil thoroughly, in a hot frying pan, you get pancakes with holes. but this is what we are striving for. In a poorly heated frying pan, you will not get holes in the pancake. Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. Gorgeous ones instantly appear along the bottom openwork holes. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low sides. If you fry in the same way regular frying pan with high sides, the pancakes will not be round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible.

The first side bakes instantly. Lift the edge with a spatula - if it is golden brown and comes away well, then it’s time to turn it over. And you should turn the pancake over carefully so as not to tear the dough. Turning the pancake over, bake on the second side until golden brown, then remove to a plate. If you bake longer, the edges will be fried and crispy, and the middle will be tender; if you hold it a little less, the pancakes will be softer. After baking, the pancakes will lie warm, on top of each other, and become even more tender.

Before scooping out a new portion of dough, mix it, then the flour will not settle to the bottom. And be sure to wait 20-30 seconds until the pan warms up thoroughly again. Then, when baking, you no longer need to pour oil into the pan.

Pancakes with kefir. very tender, soft and melt in your mouth, so if the pancakes tear when turning them over, stop baking and set the dough aside for 10-15 minutes. During this time, the gluten of the flour will swell and the pancakes will not tear during the frying process.

Looks like it's ready! Thin kefir pancakes with holes I think they are 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. Bon appetit!

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 a list at hand 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 in the composition are always beaten until smooth or 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 pan. cast iron frying pan or a special pancake maker.

Choux pastry for pancakes with kefir

Properly prepared choux pastry for pancakes 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. Sticking to simple rules, which you can read further, get perfect taste food will not be difficult:

At classic preparation For the 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 further, perfectly reveal the benefits this method preparing your favorite delicacy. Even using minimum set The food is incredibly tasty, tender, soft and rosy. The simple execution is also captivating technological process which will take only 30-40 minutes.

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

To prepare delicious pancakes beat eggs with kefir and boiling water in 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.
Thin custard pancakes are baked with kefir traditional way on a greased pancake pan.

Openwork kefir pancakes with boiling water

Pancakes cooked with kefir and boiling water next recipe they turn out more porous and lacy. The effect is achieved by adding soda or baking powder to the dough. Due to more 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.

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.

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.
Lacy pancakes are baked with kefir and boiling water in a hot frying pan, coated with fat.

Custard thick pancakes with kefir

Pancakes made with kefir with boiling water, the recipe for which is given below, turn out thick and fluffy. Unlike previous variations, they cannot be filled with filling and wrapped in an envelope, but they are perfect 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.

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.

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.

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.

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 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.

kefir and flour - 1 glass each;
eggs – 2 pcs.;
sunflower oil– 3 tbsp. spoons;
sugar – 1 tbsp. spoon;
baking powder - 1 teaspoon;
salt – ½ teaspoon;
boiling water – 1 cup.

IN deep container Load all the ingredients, mix them and brew with boiling water.
Beat everything a little with a mixer and fry in an oiled frying pan.
Pancakes are baked in the traditional way, browning on both sides.

In my culinary piggy bank there are already a couple basic recipes pancakes, but today I will add one more to this list wonderful recipe. Kefir pancakes with boiling water intrigued me literally as soon as I learned about them. The very fact of this combination - kefir and boiling water - surprised me and made me take a closer look at the recipe. And since my family loves pancakes, I decided to make them as a dessert.

In the process of preparing pancakes with kefir and boiling water, I was very surprised by the amount of foam that formed during the process of beating eggs with boiling water. I captured this in the photo, a whole bowl of foam. Since the dough contains kefir, and even soda, it is quite natural that pancakes made with kefir and boiling water turn out lacy, that is, pierced with miniature holes. This looks very tasty.

In general, pancakes made with kefir with boiling water are slightly different from regular ones made with milk. They turn out much more tender and softer and are more suitable for serving as a dessert with various sweet additions in the form of preserves and jams. But they are also suitable for wrapping the filling.

Cooking time: 30 minutes

Number of servings – 20-25 pcs.

Ingredients:

4 eggs
2 cups kefir
2 cups boiling water
3 tbsp. Sahara
0.5 tsp salt
1 tsp soda
4 tbsp. sunflower oil
2 heaped cups of flour

Kefir pancakes with boiling water, step-by-step recipe with photos

Take one convenient for cooking batter capacity. I usually use a large salad bowl or bowl for this. The pan is also perfect for mixing pancake batter. Beat four eggs into a bowl.

Using a mixer or by hand, beat the eggs until a homogeneous texture and light foam on the surface of the mass are obtained.

Put the kettle on the fire. We will need two glasses of boiling water. As soon as the kettle has boiled, pour boiling water into the egg mass in a thin stream, while continuing the beating process. Surprisingly, the eggs do not curl.

When you begin to add boiling water to the eggs, you will notice that while beating, the egg mass will begin to foam abundantly. And if the dishes are for pancake dough will not be spacious enough, then the foam may even “run away”.

Add two glasses of kefir of any fat content to the dough that is not yet ready. Lightly mix the mixture with a whisk.

Four tablespoons of odorless sunflower oil will make future pancakes made with kefir with boiling water very tender and elastic.

We also add three tablespoons of sugar and half a teaspoon of salt to the pancake dough. Mix.

Add two cups of flour to the pancake dough, each with a small heap. You will also need baking soda, about a teaspoon.

Gently stir the flour into the dough and check for presence flour lumps(they shouldn't exist).

Take a frying pan and wash it thoroughly with baking soda and salt. We need to completely degrease its surface. Then heat it for at least 2 minutes and grease the surface of the pan a small amount sunflower oil. It is best to grease with a pastry brush. Poland will not need sunflower oil.

Using a ladle, scoop up a portion of kefir-based pancake batter with boiling water and pour it into the center of the pan. Then, using circular movements of the pan, slightly tilting it to the sides, let the dough spread over the entire bottom. Fry the pancake for 1-1.5 minutes on one side, after which, using a knife with a rounded edge or a special pancake spatula, carefully turn the pancake over to the other side and fry it for another 0.5 minutes. The fire is less than average, but not the smallest.

Pancakes made with kefir and boiling water are more tender than those prepared with milk or water, and therefore require more skill and attention when turning.

We stack the finished pancakes on kefir with boiling water on top of each other or roll them beautifully and serve with sour cream, jam, honey or various pates.

Bon appetit and see you again!