Custard pancakes with kefir
2 servings
90 minutes
Kefir pancakes are tender, airy, and golden cakes that delight with their taste and aroma. This recipe has roots in Russian cuisine, where pancakes always symbolize comfort, tradition, and family celebrations. The infusion method gives the dough elasticity and softness while kefir adds a pleasant tanginess and lightness. Perfect for breakfast or cozy tea time, these pancakes pair well with jam, sour cream, honey or butter. They easily soak up sauces and fillings making the meal rich and tasty. Preparation doesn't require complex manipulations and the result is always pleasing—appetizing aromatic pancakes with crispy edges and a tender center.
1
Pour kefir into a pot, add eggs (you can beat them lightly beforehand), salt, and sugar. Mix until smooth. Place the pot on the heat and warm it up, stirring constantly, to about 50 degrees Celsius. Remove the pot from the heat and add sifted flour so that the dough has a consistency like pancakes.
- Kefir 3.2%: 500 ml
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Sugar: 1 tablespoon
- Wheat flour: 250 g
2
Dissolve baking soda in a glass of boiling water and mix. Pour the boiling water into the dough, stirring constantly. Add vegetable oil to the dough and mix again. Let the prepared dough sit for 30-40 minutes.
- Soda: 0.5 teaspoon
- Water: 200 ml
- Vegetable oil: 3 tablespoons
3
To bake pancakes, heat a cast-iron skillet well and grease it with vegetable oil. Pour about 1 small ladle of batter onto the hot skillet and cook until the edges of the pancake start to dry and it easily lifts from the skillet (the bottom should be browned).
- Vegetable oil: 3 tablespoons