Lush pancakes on kefir with soda and eggs

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make fluffy kefir pancakes with eggs? All products for the test should be at the same room temperature. Remove the egg and kefir from the refrigerator in advance. If you forget or are in a hurry, when you wash the egg, leave it to warm up in warm water. 5 minutes is enough, then wipe dry. Kefir is suitable for any fat content, I usually use 2.5%. Read about the intricacies of making pancakes in a separate article at the end of the recipe.

2. STEP 2

   

   Weigh the required amount of flour and sift into a separate bowl. Sifting loosens the flour structure, saturates it with oxygen and, of course, prevents debris from getting in. First, weigh or fill a measuring cup without tamping, then sift. This will ensure you get the right amount of flour.

3. STEP 3

   

   Take a spacious cup. Break the egg, add a pinch of salt, I use fine salt. Add 2 tbsp. sugar, a level spoon or a very small lump. Add 1 tsp. vanilla sugar (reduce the total amount of regular sugar if desired). Stir with a whisk. No need to beat, just stir until smooth. I recommend using a whisk rather than a fork to knead the dough; the dough will turn out completely different.

4. STEP 4

   

   Even if the kefir is at room temperature, heat it on the stove or in the microwave. Heat until the first “gurgle”, the whey is visible, but so that the kefir does not curdle and form flakes. Some people are afraid to heat kefir in the microwave, but that’s how I heat it, and everything is always fine. I warm it in bursts of 30 seconds. A minute is usually enough, be guided by the power of your equipment.

5. STEP 5

   

   Hold the heated kefir over a cup, first whisk the kefir in the glass. Then, continuously stirring the egg-sugar mixture, pour in the kefir and stir until smooth.

6. STEP 6

   

   Then, in 2-3 additions, gradually pour the sifted flour into the liquid base. I add 2 tbsp. with a large pile of flour, stir with a whisk in one direction until smooth. You may need a little less or more flour, use consistency as a guide. Read about the properties of flour in the link at the end of this recipe.

7. STEP 7

   

   The dough should be quite thick. Check that the dough should not slide freely from the whisk or spoon, it should slide lazily. Kefir and gluten flour differ in regions. Therefore, if your dough turns out to be liquid, add flour, if it is very thick, add kefir. Add very little to get the desired consistency.

8. STEP 8

   

   Only now, sift the baking soda over the dough. Just sift, you can see in the photo that there are lumps left in the sieve. They would have remained in the dough in lumps, not allowing the soda to be distributed evenly. Once again, vigorously and thoroughly mix the dough with a whisk. You can read about the intricacies of using soda in baking in the article at the end of this recipe.

9. STEP 9

   

   Kefir will immediately react with soda - it will begin to quench it directly in the dough, the released bubbles of carbon dioxide will make the dough airy and porous. Soda thins the dough a little, makes it lighter, and this dough will become easier to pour. If you introduce supplements (raisins, apples...), then do it now.

10. STEP 10

    

    Cover the cup and let the dough sit for 12-15 minutes until bubbles appear. During this time, the gluten will have time to disperse, and the dough will be saturated with oxygen. Do not stir the dough any more, so as not to destroy its structure. Use a spoon to carefully scoop from the edge.

11. STEP 11

    

    Heat a frying pan, pour in 3-4 tbsp. refined sunflower oil, let the oil heat up. Reduce heat to medium-medium or lower. Dip a spoon into vegetable oil, scoop out a spoonful of the dough and place it in the pan, helping it slide off either with a wet finger or by slightly shaking the spoon. Proceed as you see fit. Fry until golden brown on the bottom, the edges begin to dry out, the pancake has risen, bubbles appear - it’s time to turn it over.

12. STEP 12

    

    Use a couple of forks or a spatula to flip the pancakes, but don't do it too harshly. Turn away from you; hot oil can burn badly. Add a little oil every other time until the whole dough is cooked through. Depending on the characteristics of your stove, you may need to periodically add or reduce heat. It is important for you to understand and catch the heat so that the pancakes are fried evenly. So that it doesn’t turn out that the crust is burnt and the inside is raw. Practice or knowledge of your stove will help here.

13. STEP 13

    

    Remove the finished pancakes to a paper towel to absorb excess oil.

14. STEP 14

    

    The result is kefir pancakes with an egg in a frying pan that are moderately sweet. Serve hot fluffy pancakes with sour cream, condensed milk, jam, tea. Enough for breakfast for a family of 4 people, of course, this is conditional - it all depends on appetite.

Comments on the recipe

Alyona

01.11.2023

4.6

I've been cooking for decades, but I've never been able to make fluffy pancakes. I had tried so many recipes until I decided to try this one. With a bit of pessimism, I set about preparing these kefir pancakes with an egg in a frying pan. And, miracle, here they are, the magic happened! Now, in order. In my opinion, there is no need to remove products (eggs and kefir) from the refrigerator in advance. The egg, in the process of mixing with sugar and salt, already heats up (the law of physics), and we heat the kefir. I kneaded the dough without the use of electric assistants, they are unnecessary here. This dough loves leisure and our hands. I measured the kefir with an ordinary faceted glass, and weighed the flour. The first times there was only 2 to 3 tablespoons of flour left. Then, thanks to the author’s detailed instructions, I began to add flour simply, trusting my intuition, so that the dough would turn out to be the desired consistency, taking into account the “work” of soda in it. I simply sifted a certain amount into a separate bowl and slowly mixed it into the dough. To summarize, I will say that only someone who cannot read will not be able to prepare these fluffy, airy pancakes. There’s no need to even think about it, the author “chewed everything and put it in her mouth.” I have no words to express my gratitude to Sineglaza for this recipe. Accept an impromptu heart made of pancakes from our family! They are not of such a regular shape, but from the heart and with the warmth of home!

Alyona

01.11.2023

4.5

Thank you so much for the recipe, the pancakes always sag after being removed from the pan, but according to this recipe, they are very fluffy and tasty!

Kat

01.11.2023

5

The recipe is excellent and not at all complicated! The pancakes are fluffy, soft and delicious. We like to eat them warm with sour cream, jam and honey for breakfast.

Kat

01.11.2023

4.5

The recipe is already in the “favorites” box! I bake kefir pancakes with eggs in a frying pan once again, and once again I thank the author of the recipe! Simple and very tasty.

Amateur

01.11.2023

5

Girls, I finally did it! I tried so many times to cook fluffy pancakes, but the results turned out to be modest, thin pancakes. Honestly, I wanted to give up the idea, but I decided to try it one last time. And, oh, miracle! I managed! I poured more flour into the glass to achieve the desired consistency.

elmya

01.11.2023

4.6

In the morning I wanted to make small oatmeal, but the milk curdled and I had to twist it out. This recipe came in very handy, thank you! I added a little more lemon juice (I have it in the bottle straight from the ozone) and the pancakes turned out to be the same as with kefir. I always sprinkle the soda on my eye and try not to touch the dough too much after mixing - so that it bubbles at least a little. This makes the pancakes especially fluffy. I barely managed to take a photo)) Alena

Eugene

01.11.2023

4.8

I fry pancakes only according to this recipe!! SUPER!