Custard pancakes with kefir and milk

Pour kefir and milk into a deep container, add eggs, salt and sugar.

Using a whisk or immersion blender, mix all the products together until smooth.

Add sifted flour and mix. Whisk everything again so that there are no lumps. Leave the resulting mixture for 20 minutes. During this time, the gluten of the flour will relax. It will help maintain the integrity of the pancakes when flipping.

Now you need to brew the dough. Bring the water to a boil and immediately pour it into the rested mixture. Mix everything vigorously. Add vegetable oil. Mix everything again. The dough is ready. If desired, instead of vegetable oil, you can add melted butter.

Bake pancakes in a hot frying pan greased with a small amount of vegetable oil. Pour the dough in small portions and distribute evenly over the bottom of the pan with light rocking movements.

Dried edges of the product are a signal that it’s time to flip the pancake. We act very carefully. It is most convenient to turn the products over with a wide, flat spatula. Place the finished pancakes in a stack and cover with a pan lid. Due to the steam, their edges will become soft and elastic. To enhance the taste and increase the nutritional properties, grease each pancake with melted butter. But you don't have to do this.

Roll the finished pancakes into tubes and serve. We offer any sweet additives as a sauce: condensed milk, honey, jam, fruit or berry confiture.
Enjoy your meal!