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Custard pancakes on kefir

Author
Cookinero 3 Nov 2022
22060
Custard pancakes on kefir

Custard pancakes on kefir are very soft and tender. Just don't make them too big, as it will be difficult to turn them over while baking. The most optimal diameter of each pancake is 18–20 cm. And one more secret. Despite the fact that you certainly have excellent special non-stick pans, it is better to use “grandmother's” cast-iron pans for baking custard pancakes on kefir. Take my word for it! For some reason, it is on such pancakes according to our recipe that they turn out to be more ruddy and unusually tasty.

How to cook Custard pancakes on kefir

Step 1

Custard pancakes on kefir

Prepare the dough for custard pancakes on kefir. Crack eggs into a heatproof bowl, add salt and sugar, beat until smooth.

Step 2

Custard pancakes on kefir

Pour in kefir and whisk. Continuing to beat, gradually add flour and starch. You should get a pancake dough without lumps.

Step 3

Custard pancakes on kefir

Bring 200 ml of drinking water to a boil. Add baking soda, stir and pour the hot mixture into the dough. Mix thoroughly. Add butter to the pancake batter and mix again.

Step 4

Custard pancakes on kefir

Heat a cast iron skillet to high heat, brush lightly with oil. Bake thin pancakes over high heat. Put the finished custard pancakes in a bowl or pan under the lid. Serve hot.

Custard pancakes on kefir - FAQ About Ingredients, Baking Time and Storage

While kefir adds a unique tang and lightness, you can substitute it with milk. The pancakes might be slightly less fluffy and have a different flavor, but they'll still be delicious. Consider adding a tablespoon of lemon juice or vinegar to the milk to mimic the acidity of kefir.
If you don't have starch, you can replace it with an equal amount of flour. The texture might be slightly different, potentially a bit less tender.
Leftover custard pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a skillet or microwave before serving.
Yes, you can freeze custard pancakes! Let them cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat them in a skillet, microwave, or toaster oven.
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add a small amount separately as it helps with binding and texture.
Custard pancakes are delicious with a variety of toppings! Try them with fresh berries, whipped cream, maple syrup, chocolate sauce, yogurt, or even a sprinkle of powdered sugar.
Yes, you can reduce the sugar to your liking. Start by reducing it by a tablespoon and adjust to taste. Keep in mind that sugar contributes to browning, so reducing it significantly might affect the color of the pancakes.
The combination of boiling water and baking soda creates a reaction that adds extra lightness and airiness to the pancakes. It helps the pancakes rise and become fluffy, giving them their characteristic custard-like texture.
Yes, you can easily double or triple the recipe. Just make sure to scale all the ingredients proportionally. Use a large enough bowl to accommodate the increased volume of dough and a large skillet for cooking.

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