Usuba
Pancakes with kefir and baking powder
Fluffy pancakes made from simple ingredients. The batter is prepared quickly, and the result depends on the cooking method: fried in oil they turn out crispy with a golden crust, without oil they are more tender and soft. Adding vegetable oil directly to the batter makes the pancakes airier.
- Total
- 20 min
- Standard serving
- 86.1 g
Ingredients
Total 6
Instructions
- 1
Step 1
Add kefir, water, sugar, and vanilla sugar to a bowl. Stir until smooth and uniform.
- 2
Step 2
Gradually add flour with baking powder, stirring. The amount of flour may vary depending on the desired batter consistency and cooking method. For crispy pancakes, use more flour; for tender ones, use less. Add 10–15 ml of vegetable oil to the batter.
- 3
Step 3
Heat the pan until it's hot, but without smoke. For an electric stove, set the power to 6–7, for a gas stove — use medium heat, close to high.
- 4
Step 4
Pour the batter onto the pan using a small ladle or spoon. Flip the pancakes when small dots appear on the surface. Use a spatula with a spoon or fork to flip them — this way the pancakes won't spread.
- 5
Step 5
Serve pancakes with sour cream, honey, berries or fruits to your taste.
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