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Custard pancakes with kefir with Apple juice

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Custard pancakes with kefir with Apple juice

That's really what pancakes do not exist and still from time to time want to diversify them. It turned out just great delicate, lace, hollow-out pancakes. As everyone knows, products made of choux pastry is very soft, gentle and long retain their original freshness. The dough is a mixture of custard, with the addition of yogurt and Apple juice, which gave a very interesting taste that makes you enjoy infinite.


Cooking time- Number of servings-

Ingredients for Custard pancakes with kefir with Apple juice




Step-by-step instruction of cooking Custard pancakes with kefir with Apple juice


Step 1

150 g flour sift into a bowl
1 Cup water (200 ml) boil and immediately with continuous stirring pour in 150 ml of flour and brewing it.
The dough can be lumpy so you need to RUB with a spatula until a homogeneous and smooth viscous mass.
The resulting dough is a little cool.


Step 2

Using a mixer to drive 3 eggs, one at a time, beating well after each.


Step 3

Then add the yogurt, vegetable oil, sugar, salt, mix with a mixer until a homogeneous dough.


Step 4

Then add 2-3 tbsp of the sifted flour with soda, stir, to avoid lumps.
Then add Apple juice and vodka, stir with a mixer.
The consistency should be slightly thicker than for ordinary pancakes, if anything, add water, about 50-70 ml.
Cover the dough and leave for 30-40 minutes.


Step 5

Folding pile.