Custard pancakes with kefir

Delicate thin pancakes can be prepared not only with milk, but also with kefir. Today I have just such a recipe for you - we will bake pancakes on choux pastry. As a result, they will delight you with their tenderness, subtlety, taste and aroma. With what to submit? With whatever your heart desires: jam, jam, natural honey, syrup, condensed milk, sour cream, custard - whatever you like best.

What is the idea and principle of custard pancakes: thanks to brewing the dough (in particular wheat flour) with boiling water, it turns out to be more elastic and pliable. The finished pancakes do not tear when turning, stuffing and rolling. If you are afraid that thin kefir pancakes will be sour, do not worry: due to the addition of baking soda and a certain amount of sugar, the sourness in them is felt only remotely. If desired, the dough, by the way, can be flavored with vanilla or vanilla sugar, lemon zest.

Ingredients

• KefirKefir
• (250 milliliters)
• Water
• (250 milliliters)
• Wheat flour of the highest grade
• (140 grams)
• Chicken eggs
• (2 pieces)
• Vegetable oilVegetable oil
• (2 tablespoons)
• SugarSugar
• (1.5 tablespoons)
• Cooking Salt Cooking Salt
• (0.5 teaspoon)
• Baking soda
• (0.5 teaspoon)

Directions

1. The recipe for these thin pancakes includes the following ingredients: kefir of any fat content (I have 3.5%), water, premium wheat flour, medium-sized chicken eggs (45-50 grams each), refined vegetable (I use sunflower) oil, sugar sand, salt and baking soda.
2. Pour 250 milliliters of kefir into a bowl of a suitable volume, break a couple of chicken eggs there, add sugar Mix everything thoroughly with a whisk or beat with a mixer (this is faster and more convenient) so that the mixture becomes homogeneous. Then we sift 140 grams of wheat flour - you may need a little more or less (this depends on the moisture content of the product).
3. We mix everything until completely homogeneous so that there are no lumps.
4. Finally, with constant stirring, pour 250 milliliters of boiling water into the dough and immediately add 0.5 teaspoon of baking soda. Actively stirring, we bring the dough to a smooth consistency.
5. At the end, it remains to pour two tablespoons of odorless vegetable oil and gently mix (do not drive, but mix) into the dough.
6. As a result, the pancake dough for custard pancakes with kefir is not much different in density from those that are prepared with milk.
7. Now we heat the pan, grease it for the first pancake with butter and pour in the dough. With a quick motion, spread the dough evenly over the entire surface and bake the pancake until the underside is browned over medium heat.
8. Then turn the pancake over and cook for about 30-40 seconds, so that the other side becomes golden too.
9. Similarly, we bake all the other custard pancakes on kefir. I got 16 pieces (20 centimeters in diameter). You can have more or less depending on the size of the pan and the thickness of the pancakes you want.
10. We ate delicate, thin, fragrant and very tasty pancakes with natural honey and milk. What do you usually serve pancakes with?