Yeast pancakes with kefir
Origin of the recipe
Yeast kefir pancakes are a successful combination of traditional Russian sourdough pancake baking techniques and readily available modern ingredients. Kefir, which originated in Soviet times, quickly became a popular dough base thanks to its acidity, which, when combined with yeast, makes pancakes especially fluffy and tender. These pancakes were made at home for both weekdays and holidays—served with sour cream, honey, jam, or simply butter. Today, this recipe remains a favorite due to its simplicity, affordability, and excellent taste, reminiscent of the comfort and warmth of home.
What do you need for cooking?
Ingredients
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Flour
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Kefir 3.2%
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Sour milk (yogurt)
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Water
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Eggs
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Sugar
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Salt
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Dry yeast
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Vegetable oil
Kitchen utensils
- Pot
- Whisk
- shoulder blade
- Lid or cling film
- Sieve
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Sift flour into a bowl, add dry yeast and some of the sugar. Mix the dry ingredients.
Step 2:
Pour kefir into a saucepan, add a little milk, water and heat until warm (do not boil!).
Step 3:
Pour the warm mixture into the bowl with flour and yeast, mix until smooth.
Step 4:
Cover the bowl with a lid and leave in a warm place for 30–40 minutes until the dough has doubled in volume.
Step 5:
Add the remaining sugar and salt to the eggs and mix thoroughly until smooth.
Step 6:
Add eggs and vegetable oil to the dough. Mix well with a whisk.
Step 7:
Leave at room temperature for another 30 minutes.
Step 8:
Heat a frying pan over medium heat and brush it with a little oil.
Step 9:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 10:
Fry the pancake until the surface is bubbly and matte.
Step 11:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 12:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 13:
Repeat steps 8-12 until all the dough is used up.
Step 14:
Serve warm with sour cream, jam or any other filling of your choice.
Cooking tips:
Use fresh ingredients. This especially applies to eggs and milk—they need to be fresh to ensure the dough turns out fluffy.
Don't overdo it with the flour. If you add too much flour, the pancakes will be heavy and dense. It's better to start with a smaller amount and add flour gradually until you reach the desired consistency.
Add a little vegetable oil to the batter. This will make the pancakes more tender and prevent them from sticking to the pan.
Use warm water or milk. Warm liquid will help dissolve the flour better and activate the yeast (if you're using yeast dough).
Add a pinch of vanilla sugar or lemon zest. This will give your pancakes a delicate aroma and flavor.
