Thick, Fluffy Kefir Pancakes

Cooking method

1. Step 1:

   

   How do you make thick, fluffy kefir pancakes? Gather your ingredients. Any fat content of kefir works, but the richer it is, the tastier the pancakes. NOTE: the flour amount is approximate — judge by the consistency of the batter as you add it. Use a refined, neutral-tasting oil. The first secret to fluffy pancakes is room-temperature ingredients, so take the eggs and kefir out of the fridge ahead of time.

2. Step 2:

   

   Wash the eggs well and crack them into a bowl. Add the sugar and salt. Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria — a food-safe wash and a brush work best. If you didn't take the eggs out in time, set them in warm water for 5 minutes to bring them up to room temperature.

3. Step 3:

   

   Beat the eggs with the sugar and salt, using a whisk or mixer, until foamy and the sugar has dissolved. I used a whisk.

4. Step 4:

   

   Pour the warm kefir into the bowl with the eggs. Next add the vegetable oil, which keeps the pancakes from sticking. Whisk to combine. Add the baking soda and whisk again. Here's a little tip of my own: warm the kefir in a saucepan to about 105°F (40°C) — warm to the touch — and it will react even more vigorously with the baking soda, making the pancakes fluffier.

5. Step 5:

   

   Start adding the flour to the batter in batches, sifting it through a sieve. Adding it gradually and stirring as you go keeps lumps from forming, and it lets you control the consistency. The batter should be thick, like light sour cream. I didn't use all the flour — quite a bit less than the recipe calls for. If you overdo the flour and the batter gets too thick, thin it with a little boiling water.

6. Step 6:

   

   Heat a skillet over high heat and brush it with a little vegetable oil. Ladle the batter into the center of the pan. If it doesn't spread on its own, coax it out with the back of the ladle or a spoon. Lower the heat to just below medium and cover the pan.

7. Step 7:

   

   Cook the pancake on one side until bubbles form and the surface looks set. Then take off the lid and flip it. Cook the second side until golden, then slide it onto a plate. You won't need to grease the pan again before the next pancake.

8. Step 8:

   

   Cook the rest of the batter the same way. This amount made 7 pancakes about 7 inches (17 cm) across. Serve them hot with sour cream, sweetened condensed milk, or jam. Enjoy!