Lush pancakes for 1 liter of kefir

To prepare the dough, break the eggs into a large bowl. Add salt and granulated sugar to them. Beat the ingredients with a whisk until a foamy homogeneous mass is obtained. Pour kefir into the egg-sugar mixture, while working with a whisk. Lastly, sift the flour along with the baking powder and pour them into the prepared liquid mixture. We knead the dough with a whisk or spoon, trying to break all the flour lumps. The consistency of the finished mass should resemble thick sour cream. The dough falls gently off the spoon and feels a little "rubbery". Let the dough stand at room temperature for twenty minutes before frying.

In a large frying pan, heat the odorless vegetable oil in such an amount that it covers the bottom with a layer of one centimeter. Spoon the dough from the edge of the bowl and dip it into the boiling oil. Fry for two to three minutes, until the bottom of the pancakes is noticeably browned. The top of the raw dough should rise well and be covered with air bubbles.

Using a fork or spatula, turn the pancakes over to the other side and continue to fry them until blush for a couple of minutes.

Remove the finished pancakes from the pan and transfer them to a plate with a paper towel - it will absorb excess oil after frying. Put the dried pancakes in a slide on a dish and serve hot.

While the pancakes are hot, they are soft and fluffy. Ideally combined with sour cream, jam, condensed milk. When cold, the products harden a little and become denser. When reheated, the texture returns, but the crust becomes soft - still delicious!