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Custard pancakes with kefir and boiling water
Classic pancakes are made with milk and eggs, but I want to offer you another cooking option - custard pancakes with kefir and boiling water. These pancakes, in my opinion, are easier to fry, they do not tear and turn out very elastic. The dough is prepared no more complicated than the usual one with milk. Such pancakes can be made sweet or not sweet.
Serves: 12.
Cooking time: 40 minutes.
Caloric content: 188 kcal per 100 grams of the dish.
Ingredients
- kefir - 200 ml;
- water (boiling water) - 150-200 ml;
- eggs - 2 pcs;
- flour - 1 cup;
- baking soda - 0.5 tsp;
- salt - 0.5 tsp;
- sugar - 2 tbsp;
- vegetable oil - 50 ml.
Preparation
1. Prepare all the necessary ingredients for making custard pancakes with kefir and boiling water. You can use kefir of any fat content, I have 1%.
2. In a bowl, mix 2 eggs and 2 tbsp of sugar. If you like sweeter pancakes, add more sugar.
3. Then pour in about 40 ml of vegetable oil (leave 10 ml to grease the pan) and kefir. Add salt and baking soda. Mix everything well with a whisk.
4. Now sift the cup of flour and mix the dough well until smooth. There should be no lumps.
5. When the dough is completely homogeneous and smooth, but quite thick, gradually pour in the boiling water and stir. The dough will immediately start changing its structure, becoming more viscous and tender. Do not pour all the water at once so that the dough does not become too liquid. The consistency of the dough should be like kefir, only more viscous. The finished dough must be left for 15 minutes, then the pancakes will fry better.
6. Before frying the first pancake, grease the pan with vegetable oil. Pour about 70 ml of the dough, spread it over the surface of the pan, and fry over medium heat for literally a minute, then flip and hold for no more than half a minute.
7. Custard pancakes with kefir and boiling water fry very quickly and turn out tender and soft. Enjoy your tea!
