Ingredients
- 225 g kefir
- 150 g wheat flour
- 2 eggs
- 25 g butter
- 30 g sugar
- 1 tsp vanilla
- 1½ tsp baking powder
- ¼ tsp baking soda
- A pinch of salt
Preparation
- Melt the butter in the microwave.
- Sift the flour, then add the baking soda, baking powder, salt, sugar, and vanilla to the sifted flour. Mix well.
- In a separate bowl, whisk together the kefir and eggs. Make a small well in the dry ingredients and pour in the kefir–egg mixture. Stir until combined. Add the melted butter and mix until a smooth batter forms.
- Lightly grease a skillet with a thin layer of vegetable oil. Pour about 2 tablespoons of batter for each pancake, shaping small rounds.
- Cook for 1–2 minutes until small bubbles appear on the surface. Flip the pancakes and cook for another minute, until golden and fluffy.
Tip: Before frying, it’s best to chill the batter in the refrigerator. You can also place the bowl of batter inside a larger bowl filled with cold water and ice to keep it cool.