Custard pancakes with kefir
4 servings
30 minutes
Kefir pancakes are a delicate and airy treat from the depths of Russian culinary tradition. Their uniqueness lies in the choux pastry that gains a velvety texture and lightness from the combination of warm kefir, boiling milk, and flour. The taste of the pancakes is soft, slightly tangy, with a pleasant creamy note, especially if smeared with melted butter. They pair excellently with jam, honey, sour cream, or even red caviar, making them a versatile dish for both everyday breakfasts and festive feasts. Their popularity is explained by the simplicity of preparation and the possibility of experimenting with fillings. This recipe is a true find for lovers of Russian cuisine who wish to enjoy traditional flavors with a hint of modernity.
1
Pour kefir into a pot and warm it slightly (it should be warm but not hot), add eggs, baking soda, salt, and sugar — mix everything. Add flour until the mixture resembles thick sour cream, mixing thoroughly to avoid lumps!
- Kefir: 500 ml
- Chicken egg: 2 pieces
- Baking soda: 1 teaspoon
- Salt: pinch
- Sugar: 1 tablespoon
- Wheat flour: 0.2 glass
2
Turn off the stove and remove the pot, otherwise the flour may stick to the bottom while stirring. Bring the milk to a boil and pour it in a thin stream into the mixture while constantly stirring (better with a whisk) — this is how we cook the dough. If the dough is too liquid, add some flour. If it's too thick (but it shouldn't be) — add milk. Add 1-2 tablespoons of vegetable oil to the mixture.
- Milk: 1 glass
- Wheat flour: 0.2 glass
- Vegetable oil: 2 tablespoons
3
We spread the ready pancakes with butter.
- Vegetable oil: 2 tablespoons
