Openwork pancakes on kefir with boiling water are a real work of culinary art, lacy, porous and very tasty flour products. You don't need to be a great pastry chef or a great chef to make them - the process of making a dough is a snap. The main thing is not to add soda to it! This common mistake often occurs in many recipe questions for those who have failed baked goods. When interacting with kefir, soda begins to fluff up the dough, and the pancakes turn out to be lush, and not thin openwork. By the way, boiling water is “responsible” for the porosity of baking - it is recommended to pour it in only at the very end, when the dough “rests” for about 20 minutes, but not earlier. Another mistake is connected with boiling water - it is poured into a mass of beaten eggs. Remember, it is only added after flour!
Ingredients:
Kefir - 1 tbsp.
Boiling water - 0.7 tbsp.
Chicken eggs - 2 pcs.
Wheat flour - 6 tablespoons
Sugar - 50 g
Salt - 2 pinches
Vegetable oil - 2 tbsp.
How to cook:
1. Rinse chicken eggs in water, break into a deep bowl and add granulated sugar and salt there. Sugar can be replaced with honey of any kind, but remember that when heated it loses its beneficial properties, leaving only a sweet aftertaste. Beat the ingredients with a whisk or mixer for 1-2 minutes.
2. Pour in kefir of any fat content and mix again. By the way, the further the date of manufacture of the fermented milk product is from the real one, the more acidic it is, accordingly, you will have to add more sugar.
3. Sift wheat flour, put it in a container and stir so that no lumps form.
4. Pour in vegetable oil and mix the mass again. Leave the dough for 20 minutes to activate the gluten by covering the bowl with a towel or cling film.
5. After the specified time, pour in boiling water, instantly stirring it with a whisk. A good test will be indicated by the numerous bubbles on its surface. By the way, if it stratified and / or small lumps appeared in it, then the kefir was chilled and curled up due to temperature differences after adding boiling water - such an error is also often encountered when preparing pancakes for this recipe.
6. Heat a frying pan over moderate heat and brush once with vegetable oil. Pour in a ladle of dough and bake a rounded pancake for 1 minute on each side, turning only when the edges of the piece are properly browned. In this way, bake all flour products until the dough is finished, only you do not need to pour oil.
Serve thin openwork pancakes with honey immediately after cooking. They are not smeared with sweet sauce, but dipped in it.
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