Kefir pancakes
Pancakes make a hearty breakfast. I have made them with sour milk, yeast, porridge and farmer cheese; today I am using kefir. These are less fluffy than yeast pancakes and lighter than those made with porridge, with a soft, tender texture. The main challenge is getting the heat right so they cook through without burning.
Adjust servings in the full version
Kefir for pancakes should be warm or at least at room temperature. If I'm going to bake pancakes for breakfast, I take the kefir out of the refrigerator the night before and leave it on the kitchen counter. If the decision to bake pancakes arises spontaneously, then I either heat the kefir in the microwave or immerse the container with kefir in hot water for 10 minutes. The main thing is that the kefir is not cold. But it didn’t overheat, of course. Otherwise it will curdle.
Mix the egg with salt and sugar. Add kefir and mix.
Add soda to the flour and sift into a bowl with kefir and egg.
Mix into a thick batter that does not pour easily from a spoon.
Let the batter rest for 10 minutes. Do not stir it again.
Pour a little vegetable oil into the frying pan. Preheat and turn the heat to slightly above medium. This temperature is optimal for frying pancakes. If you set it too high, it will burn, but the inside will remain damp. If the temperature is too low, they will absorb a lot of oil and be excessively greasy.
Carefully scoop out the dough with a spoon. We take it at the edge so that the dough does not mix. First, fry on one side until the bottom rim is golden brown (in the photo it’s still too early to turn over: the pancakes have just begun to set)
and turn it over to the other side.
Place the finished pancakes on a paper towel.