Pancakes with kefir and milk
Description
The baking is simple and quick. These pancakes can be served both hot and cold, with jam or preserves. In the USA and Canada, similar pancakes are called pancakes—completely non-greasy, light, and airy. Moreover, they retain their freshness even the next day. But their main advantage is that they are made without yeast, and therefore lack the rather unpleasant yeast smell and taste that many find unappealing. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Sift the flour into a deep container. Add eggs, baking soda, sugar, and salt. I recommend not adding too much sugar, as the pancakes may not rise well.
- 2
Step 2
Add fresh kefir and milk. If you're taking the kefir out of the refrigerator, we recommend warming it to room temperature first. When adding the kefir, make sure it completely reacts with the baking soda.
- 3
Step 3
Mix the ingredients. It is better to use a spoon rather than a mixer when mixing. Experience has shown that pancakes turn out tastier if the batter is thoroughly mixed with a regular spoon.
- 4
Step 4
Preheat the skillet and add a little oil. I recommend using a ridged skillet for frying. A regular pancake pan won't work well here, as it's flat and usually comes without a lid. Spoon the batter onto the heated skillet. Cover with a lid and cook the pancakes over medium heat. They will rise significantly while frying.
- 5
Step 5
Flip the pancakes and fry for a few more minutes. Do not cover with a lid. Serve the ready pancakes with yogurt, syrup, jam, or sour cream.