Simple yeast-free pancakes on kefir in a frying pan

Kefir is better to get out of the refrigerator in advance, at room temperature the pancakes will turn out more lush and airy. Pour kefir into a deep bowl, add egg, salt and sugar. Mix well.

Add flour, soda and bring the mixture to a homogeneous state. At this stage, it is better to use a mixer. After spending a little time and effort on whipping, as a result we get a completely homogeneous fluffy mass without lumps, which can spoil the consistency of the finished pancakes.

In other recipes, soda is added to kefir, but this is the wrong decision. Reacting with acid without flour, soda will do its job earlier than intended and pancakes will not turn out lush. Mixing with kefir together with flour, soda begins to act already in the finished dough, providing airiness to the finished dish.

An important point is that as soon as the dough is brought to uniformity, it is left for 30 minutes and no longer mixed! The air bubbles formed inside should remain there, in this case the pancakes will not fall off even in a frying pan.

When the surface of the dough is covered with bubbles, we begin to fry. Grease the frying pan with oil, heat it up, put a tablespoon of dough and fry over medium heat. As soon as bubbles appear on the surface of the raw side, turn over and fry on the other side.

It is necessary to type the dough from the edge, without mixing the whole mass, taking care of such valuable air bubbles that provide the structure of pancakes. Fluffy pancakes on kefir are ready, spread on a plate, add sour cream, jam, condensed milk or another topper. The dish is usually served hot, but even in cold form, pancakes do not lose their excellent taste, fried in the evening, they will be perfectly preserved until breakfast.

Bon appetit! You can enjoy!