Fluffy Kefir and Yeast Pancakes

They are so tasty and fluffy — youʼll lick your fingers! Pancakes made with kefir and yeast grow in a frying pan just before your eyes! Itʼs all about adding kefir, which gives extra fluffiness. Fried in oil until golden brown, they turn out incredibly delicious!
cook time: 1h 30 min
Isla Thatcher
Fluffy Kefir and Yeast Pancakes

Nutrition Facts (per serving)

206
Calories
6g
Fat
28g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Kefir 500 ml
Eggs 2 pc
Wheat flour 400 g
Water 80 ml
Dry yeast 1.5 tsp
Sugar 2 tbsp
Salt to taste

For frying:

Vegetable oil 50 ml

Recipe instructions

Step 1

Step 1
How to bake lush pancakes with kefir and dry yeast with eggs? Prepare your food. Kefir is suitable for any fat content. Water will be needed to breed and activate the yeast. You may need more or less flour than the specified amount, you will look at the dough when kneading. Add sugar to taste, if you like it sweeter, increase it.

Step 2

Step 2
First of all, activate the yeast. To do this, pour dry yeast, one spoon of sugar from the total amount and three spoons of flour into a bowl. Pour in warm, but not hot water. Mix until smooth, cover the bowl with a towel and leave for 10-15 minutes. During this time, the dough should begin to bubble. If this does not happen, change the yeast, nothing will work with this one. Read about the nuances of working with yeast in a separate article at the link at the end of the recipe.

Step 3

Step 3
Pour warm kefir into the suitable dough (preheat it, but not too much, otherwise it will curdle). Add the remaining sugar and all the salt. Beat in the eggs; it is also better to warm them a little by dipping them in warm water. Stir.

Step 4

Step 4
Start adding sifted flour in portions, kneading the dough. It will be necessary to achieve a thick, homogeneous state, a little thicker than for regular pancakes. Donʼt let this scare you — the yeast dough will become thinner when proofed. A different amount of flour may be needed — this will depend on the thickness of the kefir, the size of the eggs and the properties of the flour itself. Read more about flour in the article at the link at the end of the recipe.

Step 5

Step 5
Cover the bowl with the dough with a towel and leave for 35-45 minutes to proof. During this time, the dough will double in size. If the room is cold, the rise time may be longer. Look at the test. Do not stir the risen dough.

Step 6

Step 6
Heat a pancake pan over high heat. Pour vegetable oil onto it. It should completely cover the pan — then the pancakes will turn out fluffier. Spoon the dough into the heated oil, forming pancakes. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 7

Step 7
Fry them over medium heat until golden brown, then turn them over to the other side. Remove the finished pancakes to a plate. Add some oil to the pan again. Place the next portion of dough. Fry all the pancakes in this way. Read about all the nuances and secrets of making pancakes in a separate article at the link at the end of the recipe.

Step 8

Step 8
Serve the pancakes hot, with sour cream, jam, and honey. Bon appetit!

Additional rubrics

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