Pancakes with kefir and boiling water
Origin of the recipe
This recipe is a great alternative to classic milk-based pancakes. It's especially popular in Russian cuisine. Using kefir adds a slightly tart flavor to the pancakes, making them incredibly soft and airy. The secret to the perfect texture is adding boiling water to the batter. This results in thin, elastic pancakes. These kefir-based pancakes are ideal for breakfast or as a base for sweet and savory fillings. This method is often called "custard" because the hot water partially "cooks" the flour, creating a unique texture.
What do you need for cooking?
Ingredients
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Kefir
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Eggs
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Flour
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Sugar
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Salt
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Soda
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Vegetable oil
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Water (boiling water)
Kitchen utensils
- Spoon
- Whisk
- Ladle
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
- Kettle/saucepan
Step-by-step recipe
Step 1:
Pour kefir into a large bowl, break eggs into it, add sugar and salt.
Step 2:
Beat the dough with a whisk until smooth.
Step 3:
Gradually add the flour, stirring constantly to avoid lumps. Stir the baking soda into the flour first.
Step 4:
Add boiling water to the remaining ingredients and mix thoroughly.
Step 5:
Add vegetable oil.
Step 6:
Quickly stir all ingredients until smooth—the dough will become bubbly and slightly expand. Let the dough rest for 5-10 minutes.
Step 7:
Heat a frying pan and grease it with vegetable oil. Pour a ladle of batter into the center and, tilting the pan, spread it evenly.
Step 8:
Fry the pancake until golden brown on one side, then carefully flip it over with a wooden spatula and fry the other side.
Step 9:
Place the finished pancake on a plate.
Step 10:
Repeat steps 7-9 until you run out of dough.
Step 11:
Serve kefir pancakes with sour cream, cottage cheese, honey, jam, or even mushrooms—they're versatile.
Cooking tips
For best reaction, use fresh baking soda and freshly boiled water.
Don't skip the step of letting the dough sit after adding boiling water—this allows the gases to distribute evenly and make the pancakes fluffier.
If the batter seems too thick, add a little kefir or water, but don't overdo it, otherwise the pancake will tear.
Before you start frying, be sure to preheat the pan—a cold surface will prevent the batter from spreading evenly.
Use a wooden spatula to turn the pan over—it's softer and less likely to scratch the non-stick coating.
Store the finished pancakes in a stack, covered with a towel, to keep them soft and from drying out.
These pancakes are very healthy due to the content of fermented milk products and are easily digestible, making them an excellent choice for baby food.
