Kefir pancakes without eggs recipe, thin with holes

General list of ingredients

How to choose the right ingredients

• Be sure to choose refined vegetable oil , preferably with a high smoke point. Also evaluate the color of the product - the lighter the shade the oil has, the better it is cleared of natural coloring substances. In addition, pay attention to where the oil is located - the fact is that under the influence of light it loses its beneficial properties and deteriorates faster. Therefore, choose a product from the far row, which is located in a dark corner.
• For baking pancakes, the right choice is first grade flour . Be sure to buy flour packaged in paper bags. Also pay attention to the color of the product - it should be snow-white, and sometimes a cream shade is allowed for the first grade. Flour stored for a long time loses its flowability and various microorganisms develop in it, so carefully inspect the product for the presence of lumps, black spots, larvae and bugs.
• It is better to choose kefir with medium fat content – ​​2.5%. A quality product has a milky white color with a slightly creamy tint. Also, fresh kefir should have the aroma of dairy products, and if it gives off an unpleasant odor, then it has already fermented and is not worth buying. Real kefir tastes slightly sour.

Recipe for custard pancakes with kefir without eggs

Cooking time: 35-45 minutes. Calorie content (per 100 g): 256-260 kcal. Number of pancakes: 15-18 pieces. Kitchen utensils: deep bowl, measuring cup and scale, iron mug or teapot, tablespoon, kitchen towel, ladle, large-diameter frying pan with Teflon coating, brush, flat wooden spatula, flat large dish for ready-made pancakes.

Ingredients

Step-by-step preparation

Let's prepare the dough

1. Pour 200-220 ml of water into an iron mug, put it on the stove and bring the liquid to a boil.

   

2. Pour 500 ml of kefir into a deep bowl and add 400 g of flour there.

   

3. Mix both ingredients thoroughly until the consistency of thick sour cream is obtained.

   

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4. Add 35-40 g of sugar, a pinch of salt to the resulting mass, and mix everything again until smooth without lumps.

   

5. Meanwhile, the water should boil and now, holding a spoon with 5-8 g of soda over a bowl of dough, extinguish the soda with 100 ml of boiling water.

   

6. Immediately knead the dough, stirring it with a tablespoon.

   

7. Next, add the remaining boiling water in small portions, while vigorously stirring the mass with a spoon until the required consistency is obtained. The thinner the batter you prepare, the thinner the pancakes will be.

   

8. Cover the finished dough with a kitchen towel and set it aside to “rest” for about 10-15 minutes.

   

Frying pancakes

1. Heat the frying pan strongly and lightly grease its bottom with a small amount of vegetable oil using a brush.

   

2. Pour a small portion of the dough onto the hot oil using a ladle and distribute it over the entire surface of the pan.

   

3. Fry the pancake until we notice that the product has browned on the sides and is no longer liquid on top.

   

4. Turn the pancake over to the other side and cook it for a few seconds.

   

5. Place the finished product on a flat dish and begin frying the remaining pancakes.

   

Video recipe for custard pancakes with kefir without eggs

The entire process of preparing custard pancakes according to the above recipe is shown in the video below.

Cooking pancakes in stages

Preparing the dough

1. Add granulated sugar, soda, salt to kefir at room temperature and stir well.

   

2. Then pour in vegetable oil and add a small amount of flour.

   

3. Mix everything thoroughly with a mixer until the lumps disappear completely.

   

4. Add flour gradually, stirring well each time.

   

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5. When the dough reaches the desired thickness, proceed to frying the pancakes.

   

Frying pancakes

1. Place the frying pan on high heat and heat it up very well.

   

2. Then grease the pan with vegetable oil.

   

3. Now pour a portion of the dough onto the hot oil.

   

4. We bake the pancake over high heat until we see that the product is no longer liquid on top, but has browned underneath.

   

5. Turn the pancake over to the other side and cook until it is browned.

   

6. Remove the finished product from the pan and transfer it to a flat plate.
7. Prepare the rest of the pancakes in the same way.

   

Kefir pancake recipe without eggs

Kitchen utensils: measuring cup and scales, deep bowls, fine sieve, regular fork or whisk, ladle, kitchen towel, large non-stick frying pan, brush, large flat plate for ready-made pancakes.

Ingredients

Step-by-step preparation

Let's prepare the dough

1. Pour 480-500 ml of kefir into a deep bowl, add a pinch of salt and 30-35 g of sugar.

   

2. Mix all products thoroughly with each other using a whisk or a regular fork.

   

3. In a separate bowl, sift 400-430 g of flour through a fine sieve and add it gradually to the liquid mixture, stirring it thoroughly each time until a homogeneous mass is obtained.

   

4. At the same time, add 250-280 ml of milk at room temperature to the dough and knead the mass until the lumps of flour are completely removed. The consistency of the dough depends on your desire - the thinner the dough you prefer to make, the thinner the pancakes will turn out.

   

5. Add 45-50 ml of vegetable oil to the resulting dough and mix the mass thoroughly again.

   

6. Cover the finished dough with a kitchen towel and leave it in a warm place to infuse for half an hour so that it develops gluten and makes the pancakes more elastic.
7. Stir the present dough thoroughly so that everything that has settled at the bottom of the bowl over the elapsed time is mixed again into a homogeneous mass.

   

Frying pancakes

1. Place the pan on the stove and heat it up very high.

   

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2. Pour 30-35 ml of vegetable oil into a small cup and grease the bottom of a hot frying pan with it using a brush.

   

3. Using a ladle, pour a small portion of dough into the frying pan and distribute it evenly over the entire surface of the dish.

   

4. Fry the pancake over medium heat until we notice that the product has browned on the sides and is no longer liquid on top.

   

5. Turn the product over to the other side and fry it for literally a minute, no more.

   

6. Place the finished pancake on a large flat plate.

   

7. Prepare the rest of the pancakes in the same way.

   

Video recipe for pancakes with kefir without eggs

Watch the video below and it won’t take you long to prepare pancakes with kefir and without eggs.

What do you eat these pancakes with?

For these pancakes you can use both sweet and savory fillings.

For sweet pancakes:

• fruit or berry jam;
• liquid honey;
• sesame or peanut butter;
• condensed milk;
• maple syrup;

• sour cream;
• curd mass with raisins;
• whipped cream;
• souffle;
• melted chocolate.

For savory pancakes:

• smoked or salted fish;
• black or red caviar;
• minced meat or ham;
• mushroom mixture;

• cheese and various mixtures based on it;
• vegetable puree (zucchini, spinach, cabbage).

How to fold these pancakes beautifully

• The simplest and most well-known way is to place pancakes in a stack on a plate, removing them from the pan.
• We fold the finished products in half. You can hide a surprise inside the product in the form of a filling.
• Roll the pancake three times to form a triangle. It is better to leave it without filling, let each eater choose it according to his own taste.
• Folded pancakes: put the filling, for example minced meat, in the middle of the pancake, then fold all the sides inside, overlapping, forming an envelope.
• To arrange the pancakes more compactly on the plate, fold them into an envelope, but do not add any filling. If desired, you can grease the inside of the pancake with jam and place the sweet filling on top of the product.
• Tube pancakes: roll the product into a tube, leaving it empty. You can also put the filling on the edge of the pancake and wrap it in a tube.
• Pancake rolls: fold one edge of the product, then roll the rest into a roll. The result is very elegant pancakes that look impressive on the table.
• Pancake cones: fold the product in half, put the filling on top, then fold the edges of the pancake into the middle.
• Pancake cones: place a dense, homogeneous filling, such as curd mass, on the edge of the product. After this, roll the pancake in a circle, as if you were making a paper bag for seeds.
• Pancake bags: put the filling in the center of the product, then gather its edges together and tie them with boiled spaghetti, a feather of green onion or a toothpick.

Useful cooking tips

• The recipe allows the use of whole grain and wheat flour . In this case, you must add 15-20 g of starch to the dough, which will serve as a link between the two types of flour and help prevent the pancakes from spreading during frying. Also, if you are preparing sweet pancakes, you can replace the starch with a ripe banana, previously mashed into a puree.
• I advise you to first sift the flour through a sieve , then the product will turn out more tender and airy.
• If you use salty pancake filling, add less granulated sugar to the dough. For sweet pancakes, you can add more sugar according to your family's taste.
• There are no exact proportions regarding flour in this recipe . It depends on you what kind of pancakes you get - the thicker the consistency of the dough, the thicker the pancakes will be. If you want to make thin pancakes, add less flour and knead a thinner dough.
• To ensure that the pancakes do not stick to the pan and that they are easy to work with, I recommend lightly greasing the bottom of the pan with oil each time after removing the finished product.
• In order to speed up the process of frying pancakes, I advise you to fry them in two frying pans at once - while one pancake is frying, the second is already ready.

  

• To make it easier to flip the pancakes to the other side, use two spatulas.
• To prevent the pancakes from sticking together, I recommend greasing the surface of each finished pancake with a small amount of butter.
• A little secret: fold cold pancakes into a triangle and fry on both sides in butter until crispy, so the products will take on an even more appetizing appearance.

Recipe for pancakes without eggs on kefir. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pancakes without eggs on kefir.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pancakes without eggs on kefir is 162.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Possible other filling and preparation methods

I can’t help but recommend making custard pancakes with kefir, which turn out soft, aromatic, and also retain their freshness for a long time and do not dry out. Have you ever tried beer pancakes? If not, be sure to prepare this culinary miracle! Believe me, the result will surprise and delight you.

Diversify the menu with chocolate pancakes, let your sweet tooth enjoy the exquisite taste of these amazing products that do not require any additional decorations. I am sure that younger children will really enjoy thin pancakes with holes made with kefir, which are not only amazingly tender, but also prepared in a truly elementary way.

So our conversation has come to its logical conclusion . Share with me your impressions or comments about the given recipe. Perhaps someone would like to share their family pancake recipe? Write about everything in the comments. Eat healthy and prepare delicious food for your loved ones more often!