Orange pancakes with kefir

Prepare the products.

Melt the butter in the microwave or on low heat. Leave it to cool.

With an orange with a fine grater remove the zest. Set aside.

Sift flour into a bowl. Add salt, sugar, baking soda and baking powder. Stir together.

Make a well in the center of flour mixture.

In a separate bowl combine kefir and egg.

Mix with a whisk until homogeneous.

Pour kefir and egg mixture into hollow in flour. Mix with a whisk.

Pour melted butter into the batter, and add orange zest. Thoroughly mix.

The pancake batter should be quite liquid, the consistency resembling sour cream and flow down from a spoon in a trickle.

It is better to keep this dough in the cold until it hits the hot pan - the change in temperature makes the pancakes as puffy as possible. While one batch is baking, it's best to put the remaining batter in the refrigerator.

Heat a non-stick pan well over medium heat.

Pour the batter onto the heated pan, forming small pancakes (2 tablespoons of batter = 1 pancake).

Fry the pancakes over medium-low heat for about 1-2 minutes, until bubbles appear on the surface and begin to burst.

Immediately flip the pancakes to the other side and fry for about another minute, until browned.

Transfer the pancakes from the frying pan to a plate.

In this way fry the pancakes from the whole batter.

These American pancakes can be served with sour cream, maple syrup, honey, condensed milk or melted chocolate (to taste).

Bon appetit