Then I add kefir. IMPORTANT: Kefir should not only be at room temperature, but also a little warmer – about 40 degrees.
Knead the pancake dough until it reaches a medium-thick consistency.
I prefer to use a pastry bag to transfer the dough to the molds, because it is more convenient and aesthetically pleasing, but you can also do the same with a regular spoon.
I fry the pancakes on a well-heated pan, using a little more oil than for regular pancakes.
That’s it, fluffy pancakes are ready! What are your secrets to making perfect pancakes? Share your opinion in the comments!
Thanks for your SHARES!
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