Pancakes on kefir thick fluffy

Step-by-step cooking

1. Step 1:

   

   How to make pancakes on kefir thick and fluffy? Prepare the products. Kefir is suitable for any fat content, but the higher it is, the tastier the pancakes will turn out. important! Flour is given an approximate amount. You will look at the consistency of the dough as you add it. Take refined, odorless oil. The first secret of fluffy pancakes is warm foods, so take eggs and kefir out of the refrigerator in advance.

2. Step 2:

   

   Wash the eggs well and put them in a bowl. Add sugar and salt to them. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. If you did not have time to remove the eggs in advance, then leave them in warm water for 5 minutes, they will heat up to room temperature.

3. Step 3:

   

   With a whisk or mixer, beat the eggs with sugar and salt until foam appears and the crystals dissolve. I used a whisk.

4. Step 4:

   

   Pour warm kefir into a bowl with the eggs. Next, add vegetable oil so that the pancakes do not stick to the pan. Stir the mass with a whisk. Pour in the soda. Stir again. On my own, I will add a small life hack — heat the kefir in a ladle to a temperature of ~ 40 degrees (it will become warm to the touch), and the reaction with soda will go even stronger. This will make the pancakes more magnificent.

6. Step 5:

   

   Start pouring flour into the dough in portions, sifting it through a sieve. It is this gradual introduction of flour with further stirring that will avoid the appearance of lumps in the dough. In addition, you will control the consistency of the dough. It should become thick, like low-fat sour cream. I didn't take all the flour, but much less than what was indicated in the recipe. If you suddenly shifted the flour and the dough became too thick, then dilute it with boiling water.

7. Step 6:

   

   Preheat a frying pan over high heat. Lubricate it with a small amount of vegetable oil. Pour a ladle of dough into the center of the pan. If it does not want to spread, then help it with a ladle or spoon. Turn down the heat to just below medium and cover the pan with a lid.

8. Step 7:

   

   Fry the pancake on one side until bubbles appear and the surface dries. Then remove the lid and flip the pancake to the other side. Fry it on the second side until golden brown. Then remove to a plate. It is no longer necessary to lubricate the pan before the next pancake.

9. Step 8:

   

   Fry the whole dough in this way. I got 7 pancakes with a diameter of 17 cm from this amount. Ready pancakes are served hot with sour cream, condensed milk, jam or jam. Bon appetit!