Thin pancakes made with milk and kefir with holes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to fry thin pancakes with milk and kefir with holes? Prepare your food. All of them should be at room temperature, so take everything you need out of the refrigerator an hour in advance, and it’s even better to warm the milk slightly so that your finger is warm.

2. STEP 2

   

   Mix all dry ingredients: sift flour with half a teaspoon. baking powder, add fine salt, sugar, mix well. (Pancakes with this amount of sugar will turn out moderately sweet, with an intense golden color. With less amount they will be paler, with more they will quickly brown and may even burn). If you add soda, you also need to mix it with flour and do not quench it first - this will make kefir right into the dough.

3. STEP 3

   

   Mix the liquid ingredients separately: first, beat the eggs well with a whisk until foamy, or with a mixer at low speed. Then add lukewarm milk, stir and pour in kefir. Stir until smooth. There is no need to specially heat the kefir, just take it out in advance so that it is not cold.

4. STEP 4

   

   Now pour the liquid ingredients into the resulting flour mixture. To do this, stirring constantly with a whisk, pour in half the liquid in a stream. Stir well until smooth, you get the consistency of thin sour cream.

5. STEP 5

   

   Then, also stirring, pour in the remaining mixture and stir well. This method will help avoid the formation of lumps, the dough will be smooth, uniform, and have the correct texture.

6. STEP 6

   

   Lastly, pour in the refined vegetable oil. Be sure to add it, it will prevent you from greasing the pan every time and will improve the taste of the pancakes.

7. STEP 7

   

   The finished dough should be well pourable, with the consistency of low-fat cream. Flour has different levels of gluten, and you may need a little less or more of it. If the dough turns out thick, add a little warm milk. If it is liquid, pour out a little dough, stir in 1-2 tablespoons of flour, then pour into the main dough, mix well again. Dough that starts with baking powder or soda does not need to “rest” - it can and should be fried immediately.

8. STEP 8

   

   Heat the frying pan and use a brush to lightly grease it with oil, including the bottom edge of the sides. You can learn how to choose the ideal frying pan from the article; the link to it is at the end of the recipe. You only need to grease it before the first pancake; all subsequent pancakes will be removed without problems, even from an aluminum frying pan. Wait until the oil gives off a slight smoke, lift the pan and switch the heat to medium.

9. STEP 9

   

   Try to fold the dough into one circle, making sure to scoop the required minimum amount of dough into the ladle. (In the photo I tried to show what it will be like if you pour the dough with different thicknesses. Where it is poured thinly, holes appear - the pancakes will be thin and lacy, where they are thicker, they will be fried well, but there will be fewer holes, this really will not affect the taste.) A little If the edges have dried out, the dough has become matte - move it around the circle with the thin edge of a spatula or skewer.

10. STEP 10

    

    Then move the spatula under the pancake and it will easily turn over. The second side is fried much faster, 3-4 seconds. There is no time to leave. Bake all the pancakes this way, stirring the dough before each scooping. If necessary, grease the pan a little, so the pancakes will have a different openwork pattern. If you do not lubricate, they will have a uniform, smooth blush, but will be easy to remove.

11. STEP 11

    

    From this quantity of products you will get 25-26 pancakes d 16 cm and 20-21 pcs. d 18 cm. It will be easier for beginners to pour using a small diameter; experienced housewives can easily use a larger size. The dough flows well, the pancakes are easy to turn over, do not tear, and the edge does not dry out.

12. STEP 12

    

    Serve the finished pancakes with hot tea or coffee. Complete them with jam, sour cream, condensed milk or any other topping.

Comments on the recipe

Alyona

15.10.2023

4.7

Pancakes according to this recipe are simply amazing! I think that this is not only about the products, but mostly about the accessible, detailed instructions from the author of the recipe. The first time I didn’t use my favorite calculator, I followed the author’s advice at the end of the recipe. They were very useful to me. I had 2 glasses of milk and 2 glasses of kefir. After reading the tips, I immediately decided without any problems how many and what products I needed. At first glance, it seemed that the dough was a bit runny, but when I baked the first pancake, it turned out to be not lumpy. And the matter got complicated. Since there was a lot of dough, I did not bake pancakes in a small frying pan, but took a large one at once. The pancakes are thin and lacy. As a matter of fact, I didn’t need the holes, the jam flows out through them. To summarize, I will say: the pancakes turned out incredibly tender, thin and tasty. These are the epitome of perfect pancakes. The main secret is to cook with love and with pleasure. I recommend the recipe for thin pancakes with milk and kefir with holes, many thanks to the author for his work.

Olga

15.10.2023

4.6

There was some kefir left, or rather even homemade liquid yogurt. It turned out a bit sour for me, so I decided to use it for pancakes. It seems like baking pancakes is not a tricky thing. The recipe for thin pancakes with milk and kefir with holes captivated me with its detail and subtle nuances. In principle, I decided to follow all the author’s instructions. Just a miracle, like magic. Do you want it with holes, do you want it without holes! The only thing I haven’t experimented with is a frying pan; it’s cast iron. A small deviation from the author's preparation) Cats live on my pancakes)))). Bon appetit and good mood everyone!

Gala

15.10.2023

4.9

Thank you very much for the recipe! For the first time I cooked pancakes with kefir. They turned out very tender, soft, delicate. I took 50/50 kefir and milk, the rest according to the recipe. Delicious! Thank you, I will use it)

Silver

15.10.2023

5

Svetlana, thank you for reminding me about the secrets of pancakes. It’s never a bad idea to read. That’s why they turn out delicate, I never even thought about it, and I’ve probably baked a million of them. The pancakes turned out wonderful according to your recipe!

Silver

15.10.2023

4.5

My grandchildren are on vacation now, I was baking pancakes with their favorite bananas.

Lorazh

15.10.2023

4.5

Thank you for the detailed recipe! I’ve always cooked pancakes with either kefir or milk.. But together, no.. Yesterday I baked them according to your recipe.. They turned out excellent pancakes! Very tasty! Thanks again for the recipe!!))

natatema

15.10.2023

4.8

Thanks for the recipe. I needed to use kefir, I usually bake with milk and without baking powder, so I found yours on the internet. They turned out delicious. But for some reason I didn’t see any holes at all, although I kept the proportions, although the eggs were C1, not C0, but 1% kefir is more liquid. And the pieces that came out in the 18cm frying pan were about 14-15, not 20-21, although they seemed to spread normally and came out thin. Apparently, I still don’t know how to pour it thinner and more evenly, or the frying pan was too hot - it set quickly, it was a little difficult to “spread” evenly to the edges, or maybe the dough needs to be even thinner. I made a few tricks with banana, I liked them, and they asked me to try them again at home.