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!
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I think this is the top version I’ve done, it’s mouth-watering!
Grandma’s spinach bake
