Homemade pancakes
4 servings
30 minutes
Homemade pancakes are a classic of Russian cuisine, embodying warmth and family comfort. Their history traces back to ancient traditions when housewives made fluffy cakes from simple and accessible ingredients. Light and airy, they combine the sweetness of sugar, the tenderness of kefir, and the softness of wheat flour. Pancakes are perfect for breakfast or tea time and can be served with jam, sour cream, or honey. Fried to a golden crust, they have crispy edges and a soft, porous center. The simplicity of preparation makes them accessible even for novice cooks, while their versatility allows for experimentation with fillings and additions. This is not just a dish — it's the taste of childhood that awakens memories and brings joy in every bite.
1
Whisk the eggs well with sugar. Alternately add flour and pour in kefir to avoid lumps: one spoon of flour — whisk, a little kefir — whisk. Continue until the kefir is finished. Then add baking powder or baking soda mixed with vinegar.
- Chicken egg: 1 piece
- Sugar: 0.5 glass
- Wheat flour: 2 glasss
- Kefir: 0.5 l
- Baking soda: 1 teaspoon
- Vinegar: 1 tablespoon
- Salt: pinch
2
Fry pancakes in a large amount of oil, but not in a deep fryer. Flip with two forks to fry the other side. Stack the finished pancakes on a wide plate.
- Sugar: 0.5 glass
- Wheat flour: 2 glasss
