Fluffy Kefir Pancakes

Prepare all necessary ingredients. Take kefir and egg out of the refrigerator in advance; they should be at room temperature. It's better to use kefir that is not fresh but slightly soured (for example, three-day-old, also so that there is enough acid to quench the soda in the pancakes and there is no soda aftertaste). You will learn all the subtleties of making pancakes by reading the article at the end of this recipe. Beat the egg into a bowl and add sugar and salt, mix with a whisk.

You don't need to beat vigorously, just stir until the sugar and salt dissolve. Wash the egg beforehand using a food-safe cleaner to remove all contaminants. You don't need to add a lot of sugar to the dough, otherwise the bottom will start to burn, and the middle will remain raw. In any case, the amount of salt and sugar can be adjusted to your taste.

Heat the kefir in the microwave or on the stove. Heat it slightly, until the first "bubble" – whey should be visible, but without the kefir curdling.

Gradually pour the warm kefir into the egg mixture, stirring constantly.

Add sifted flour to the liquid mixture in small portions (2 tablespoons with a large heap each) and mix with a whisk in one direction. This way, knead a thick, homogeneous dough. Remember that you may need less or more flour; adjust according to the consistency of the dough. You can read more about flour in the article, the link to which is at the end of the recipe.

The dough should not slide freely from the spoon, but should slide off lazily. If the dough is too liquid, add flour; if it's too thick, add kefir, but very little at a time to achieve the desired consistency. Mix the dough in one direction to make it smoother and glossier.

Sift soda over the dough. Thoroughly but quickly mix it into the dough. Bubbles will immediately begin to appear – this is the kefir reacting with the soda, making the dough airy, porous, and light. If you are adding any extras (raisins, vanilla, etc.), do it now. All nuances of adding soda can be found by reading the article on this topic via the link at the end of the recipe.

Soda will make the dough lighter and slightly thinner. It will be easier to pour such dough.

Let the dough stand for 10-15 minutes (until active bubbling appears) so that the flour has time to hydrate and the gas bubbles are evenly distributed in the dough. Do not mix the dough anymore; scoop it carefully from the edge.

Pour about 3 tablespoons of oil into a well-heated pan and heat it, then reduce the heat to moderately-medium. Dip a tablespoon into vegetable oil and, scooping up the dough, place it onto the pan, helping with a teaspoon or a wet finger. Fry until golden brown on the bottom and until holes appear on top. Read about choosing a pan and oil for frying at the end of the recipe. Flip the pancakes and fry on the other side. Add oil every other batch.

Place the cooked pancakes on a paper towel to absorb excess oil.

Serve very tasty, fluffy, airy kefir pancakes hot with sour cream, honey, condensed milk, jam, and of course, tea. The pancakes remain airy even when they cool down. How long do cooked kefir pancakes last? Store cooled pancakes in a container in the refrigerator for up to 3 days. Reheat in the microwave or on a dry pan. They freeze well. Enjoy your meal!