Fluffy Snezhok Pancakes

A quick, budget-friendly, filling, and tasty breakfast the kids will love! These fluffy pancakes are made with snezhok — a sweet, drinkable fermented-milk drink much like sweetened kefir — and take half an hour at most, filling any morning with the smell of home baking. No yeast required, and you only need half a cup of snezhok. Serve them with anything: berries, cream, condensed milk, chocolate spread, or sour cream.

Julia M.

Recipe author

Composition / ingredients

Servings:

Kefir (snezhok)

0.5

Flour

Eggs

Sugar

Vegetable oil (+ for frying)

Baking powder

0.5

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 16 % 8 g

Carbohydrates 68 % 34 g

239 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 30 min

Step 1:

How do you make fluffy snezhok pancakes? Start by gathering the ingredients. Bring the snezhok to room temperature — the batter will rise better that way. Sift the flour to aerate it.
Step 2:

For the batter, use a roomy, deep bowl. Combine the snezhok and the egg in it, then whisk together.
Step 3:

Add a little vegetable oil and the sugar to the bowl. You can add a bit more sugar if you like, but keep in mind that snezhok is already sweet on its own.
Step 4:

Add the baking powder to the batter, along with a pinch of vanilla for flavor. Stir in the flour a little at a time as you mix. You may need slightly more or less flour — go by the consistency of the batter rather than an exact amount. It should be fairly thick and free of lumps. Let it rest for about 10 minutes, covered with a towel.
Step 5:

Any nonstick skillet works for frying. Heat it until hot and add a little vegetable oil. Spoon on small portions of batter. Cook over low heat for 1–2 minutes per side.
Step 6:

Even without yeast, the pancakes turn out fluffy. Cooking them over low heat lets them rise nicely and take on a golden, appetizing color. Lift them off the skillet and serve right away.
Step 7:

We love these with condensed milk, but sour cream, jam, or preserves work great too. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
There's an easy way to tell if the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
If you'd rather not use baking powder, you can substitute baking soda. The ratio: 1 teaspoon baking powder = ½ teaspoon baking soda + ¼ teaspoon table vinegar. If the recipe calls for more or less than 1 tsp of baking powder, scale the soda and vinegar up or down accordingly — just be careful.