Pancakes with soda on kefir
4 servings
30 minutes
Soda pancakes with kefir are a classic Russian treat known for their airiness and softness. The combination of kefir and slaked soda gives the dough lightness, while butter adds a delicate flavor. These pancakes have been made since ancient times, especially in villages where kefir was used as a baking base. Their uniqueness lies in their thinness and light porosity, allowing them to absorb butter or honey well. They are perfect for breakfast or cozy family tea time. They are served with jam, sour cream, or condensed milk and sometimes used as a base for stuffed pancakes. They are easy to make and always delight – golden-brown, fragrant, and tender pancakes that evoke the warmth of home.
1
In a large bowl, beat the eggs, milk, kefir, water, and salt well, gradually adding flour.
- Chicken egg: 2 pieces
- Milk: 1 glass
- Kefir: 1 glass
- Water: 2 glasss
- Salt: 0.5 teaspoon
- Wheat flour: 3 glasss
2
Add sunflower (vegetable) oil and baking soda dissolved in vinegar to the obtained mass (vinegar can be apple, 5–9%).
- Sunflower oil: 3 tablespoons
- Baking soda reacted with acid: 0.5 teaspoon
3
Next, 'by eye'. If the dough is too thick, dilute it with water; if too thin, add flour.
4
Pierce half an onion with a fork, dip it in sunflower oil, and grease the hot pan. This should be done after each prepared (hopefully not lumpy) pancake.
- Onion: 0.5 head
- Sunflower oil: 3 tablespoons
5
We spread the ready pancakes with butter.
- Butter: to taste
