Fluffy pancakes on kefir with soda and eggs

Step-by-step cooking

1. Step 1:

   

   How to make fluffy pancakes on kefir with eggs? All products for the test should be the same, at room temperature. Remove the egg and kefir from the refrigerator in advance. If you forgot or are in a hurry when washing the egg, leave it to warm up in warm water. 5 minutes is enough, then wipe dry. Kefir is suitable for any fat content, I usually take 2.5%.

2. Step 2:

   

   Weigh the required amount of flour and sift into a separate bowl. Sifting loosens the structure of the flour, saturates it with oxygen and of course will not let the litter get in. First, a measuring cup is weighed or filled without tamping, then sifted. So you will get the right amount of flour.

3. Step 3:

   

   Take a spacious cup. Break the egg, add a pinch of salt, I use fine salt. Add 2 tablespoons of sugar, a spoon without a slide or a very small bump. Add 1 tsp vanilla sugar (if desired, reduce the total amount of regular sugar). Stir with a whisk. It is not necessary to beat, just stir until smooth. I recommend using a whisk for kneading the dough, and not a fork, the dough will turn out completely different.

4. Step 4:

   

   Even if kefir is at room temperature, heat it on the stove or in the microwave. Warm up to the first “bulka”, the serum is visible, but so that the kefir does not become alert and does not go into flakes. Some people are afraid to heat kefir in the microwave, but that's how I heat it, and everything is always fine. I warm up with pulses of 30 seconds. A minute is usually enough, be guided by the power of your equipment.

5. Step 5:

   

   Hold the warmed kefir over the cup, first shake the kefir in the glass with a whisk. Then, continuously stirring the egg – sugar mixture, pour in the kefir, stir until smooth.

6. Step 6:

   

   Then, in 2-3 doses, pour the sifted flour into the liquid base in parts. I add 2 tablespoons each with a large mound of flour, stir with a whisk in one direction until smooth.

7. Step 7:

   

   The dough should be thick enough. Check, the dough from the whisk or spoon should not slide freely, it should slide lazily. Kefir and gluten flour are different in the regions. Therefore, if you have a liquid dough, add flour, if it is very thick – kefir. Add very little to catch the necessary consistency.

9. Step 8:

   

   Only now, sift soda over the dough. It is sift, the photo shows that there are lumps in the sieve. They would have remained in the dough in lumps, not allowing the soda to be distributed evenly. Once again, mix the dough intensively and thoroughly with a whisk.

10. Step 9:

    

    Kefir will immediately react with soda – it will begin to extinguish it directly in the dough, the released carbon dioxide bubbles will make the dough airy, porous. Soda slightly dilutes the dough, makes it lighter, it will become easier to pour such dough. If you are going to introduce additives (raisins, apples ...), then do it now.

11. Step 10:

    

    Cover the cup and let the dough stand for 12-15 minutes, until bubbles actively appear. During this time, the gluten will have time to disperse, and the dough will be saturated with oxygen. Do not mix the dough anymore, so as not to destroy its structure. Scoop with a spoon gently from the edge.

12. Step 11:

    

    Heat a frying pan, pour in 3-4 tablespoons of refined sunflower oil, let the oil heat up. Reduce the heat to moderate-medium or even less. Dip a spoon in vegetable oil, scoop out a full spoonful of dough and spread it on the pan, helping to slide off either with a wet finger or slightly shaking the spoon. Act as it seems more convenient to you. Fry until the bottom blushes, the edge began to dry out, the pancakes rose, bubbles appear – it's time to turn over.

13. Step 12:

    

    Turn the pancakes over with a pair of forks or a spatula, but do not do it abruptly. Turn it over from yourself, hot oil can burn a lot. Pour a little oil every other time, so fry all the dough. Depending on the specifics of your stove, you may have to add or decrease the heating periodically. It is important for you to understand and catch the heat so that the pancakes are fried evenly. So that it does not turn out that the crust is burnt, and the inside is raw. Practice will help here, or knowledge of your plate.

14. Step 13:

    

    Remove the finished pancakes on a paper towel to absorb excess oil.

15. Step 14:

    

    Pancakes are moderately sweet. Serve hot fluffy pancakes with sour cream, condensed milk, jam, tea. Enough for breakfast for a family of 4 people, of course, this is conditional – it all depends on appetite.