Kefir pancakes with a topping of ham, green onions and bell peppers

Prepare all the ingredients. Kefir and sour cream are suitable for any fat content. Sift the flour before using.

Pour room temperature kefir into a deep bowl. Add sour cream and baking soda. Stir to mix.

Then beat in the egg. Then add salt and sugar. Stir until smooth.

Stir in sifted flour. Mix with a whisk so there are no lumps in the flour.

The dough is not very liquid. Leave it in the kitchen to rest for 10-15 minutes.

Meanwhile, prepare the filling. Cut the ham into small cubes.

Wash and towel dry the bell bell pepper. Cut the bell pepper in half and remove the seeds. Dice the flesh of the bell peppers and add to the sliced ham.

Wash and dry the spring onions. Cut off the green peppers and cut them into small pieces. Add the onions to the ham and peppers. Taste and season with salt and pepper as needed, and mix the filling.

Grease a pancake pan (my pan has a diameter of 18.5 cm) with vegetable oil. I do it with a kitchen brush. Warm it up. Stir the batter and scoop out almost a full ladleful. Pour the batter into the pan and with quick circular motions spread it all over the bottom.

I divided the filling into 6 equal parts, as the above amount of batter will make 6 pancakes. Quickly take some of the filling and spread it on the pancake. Act quickly until the top layer of dough has seized. Fry the pancake over medium heat for about 1 minute so that the bottom layer of dough browns and the top layer seizes.

Now with a wide spatula, gently flip the pancake to the other side and continue frying in the same mode.

Kefir pancakes with a topping of ham, green onions and bell peppers, ready. Stack the pancakes and serve immediately.

You can serve these pancakes with sour cream or fresh vegetables. Bon appetit