Steps
- 1
Take the egg and kefir out of the refrigerator in advance.
- 2
In a bowl, mix the egg, sugar, and salt until the sugar dissolves. No need to whisk.
- 3
Slightly warm the kefir until it's warm. It should become hot, but not curdle.
- 4
Gradually pour the kefir into the egg mixture, stirring constantly with a whisk. Mix the batter in one direction; this will make it smoother and glossier.
- 5
Sift the flour. Add it in small portions, stirring thoroughly each time. The batter should be thick and slowly slide off the spoon. If it's too thin, add a little more flour. If it's too thick, add a little kefir.
- 6
Sift the baking soda directly onto the surface of the batter. Quickly and gently fold it into the batter. Bubbles will appear immediately these are what will make the pancakes fluffy. Let the batter rest for 10 15 minutes. Do not stir it again after this.
13 min timer
- 7
Heat a frying pan with vegetable oil over medium heat.
- 8
Drop the batter by the tablespoon in small portions. Fry until golden brown on the bottom and bubbles appear on the surface.
3 min timer
- 9
Flip and cook for another 2 3 minutes on the other side.
3 min timer
- 10
Transfer the cooked pancakes to a paper towel to remove excess oil.
Tips
- 1
Serve hot with: sour cream, jam, honey, condensed milk, fresh berries, or fruits.
- 2
The batter should be thick.
- 3
It's best to use slightly soured kefir.
- 4
After adding baking soda, do not stir the batter for too long.
- 5
Don't make the pancakes too large one tablespoon of batter is enough.
- 6
Fry over medium heat: high heat will brown the crust before the center is cooked through.
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