Thin Hole-Pocked Curd Pancakes
A light, airy batter made with kefir, baking soda, and boiling water yields delicate, elastic pancakes with tiny holes—perfect for both sweet and savory fillings.
- Time
- 35 min
- Serving
- 508 kcal
- Ingredients
- ≈ $0.48
- Protein
- 16 g
Ingredients
- 1 Kefirpack 900 ml ≈ $2.13 160 ml
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 80 g
- 4 Sugar 12 g
- 5 Baking soda 2 g
- 6 Sunflower oil 8 ml
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk the egg with sugar and salt until smooth.
Pour in room-temperature kefir1, add baking soda, and stir until bubbles form.
Fold in the flour until no lumps remain, then slowly stream in 70 ml boiling water while stirring quickly.
Add half the butter and let the batter rest for 10 minutes.
Heat a skillet over medium heat and lightly grease it with the remaining butter.
Pour a thin layer of batter and cook for 40–60 seconds per side until golden-edged.
Stack the pancakes, cover, and serve warm with sour cream, jam, or filling.
Tips
- Why it works
- Pour boiling water over the baking soda to activate it right away and get even holes. If you mix the soda into the liquid ahead of time, it won't lift the batter.
- Substitutions
- Replace the kefir with 160 g of prostokvasha or plain yogurt, but the bliny will be denser. Use 8 g of butter instead of sunflower oil for aroma.
- Common mistakes
- The bliny come out thick or without holes if the batter is too thick or the soda wasn't activated with boiling water. Check: the batter should run off the spoon in a thin stream.
- Storing and reheating
- Keep in the fridge for 2 days in a closed container, covered with a towel. Reheat in a dry pan for 30 seconds per side. Don't freeze.
- Serve with
- Serve with jam or condensed milk for breakfast or as a dessert with tea. Also good with a sweet cottage cheese filling.
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