If you are seriously thinking about making fluffy pancakes with kefir, you cannot do without special techniques.
First of all, let's talk about the dough: its consistency should be similar to medium-fat sour cream.
It should not flow, but, on the contrary, should be easily collected with a spoon.
The consistency depends on various factors - the size of the chicken eggs or the fat content of the kefir and the quality and quantity of flour, so be prepared to experiment until you achieve the ideal option.
By the way, about flour – before adding it to the other ingredients, the flour should be sifted, and it is advisable to do this several times.
And now about such an equally important ingredient as kefir. It should be warm, about 37 degrees.
If you use a cold or too hot fermented milk product, the pancakes will fall while still in the frying pan.
Those housewives who use soda in the process of making pancakes should remember: this component should be added last. But there is no need to extinguish soda with vinegar - kefir will take on this task.
