Kefir (Buttermilk) Pancakes

Servings: 4
17 fl oz kefir (buttermilk)
2.5 cups wheat flour
1 egg
1-2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking soda or baking powder
4-6 oz vegetable oil for frying

Ideal pancakes – that’s how we call these. If you follow the rules of this recipe you will end up with ideal results in shape as well as taste. They taste ideal too – just like your grandma used to make them back in your childhood. The kids love these pancakes – and not only the Russians. Swedish, Dutch, American kids – nobody can stay away from these pancakes. Definitely try to make them!

Pour kefir or buttermilk into a deep bowl.

Add sugar – 1 or 2 tablespoonfuls.  

Add salt, then egg.

Stir well with a whisk.

Pour in the flour and add ½ teaspoon of baking soda or 1 teaspoon of baking powder.  

 It’s important to add baking soda or baking powder along with the flour, or they will react with other ingredients before their time and the batter won’t rise.

Stir the batter well moving the whisk in strong circular motions. Your goal is to get rid of any lumps at this time once and for all because after this you shouldn’t stir the batter any more.

The batter should be thick. Leave it alone for 20 minutes; the gluten will expand and the batter will develop bubbles and rise a little.

Only after this you can start frying the pancakes.

You’ll need a thick-bottomed frying pan.

How to check if the frying pan is heated enough? Put the pan with a drop of water over medium fire; as soon as the water evaporates and the frying pan becomes dry – you can pour in the oil.

There should be about ½ inch of oil in the frying pan. Keep heating it for another minute.

Then using a large salad spoon or a medium ladle pour the batter into the heated oil, no more than 3-4 pancakes at a time.  

Make sure there is a distance between the pancakes in the pan, or they will stick together.

Pay attention to the batter changing color as it cooks through.

As soon as the color change reaches from the bottom of the pancake to a bit over the middle, you can turn it over and fry for about the same amount of time.

Use a spatula to remove the pancakes from the pan.

Add a bit more oil and continue with the next batch. 

If you notice that the pancakes cook too fast – turn the heat down a little.

Serve the pancakes for breakfast with sour cream, crème fraîche, jam or honey, whipped cream and berries.