Pancakes with liver stuffing

Prepare the products according to the list.

In a deep bowl, combine eggs, sugar, vanilla sugar and salt.

Beat with a whisk or mixer for about 1-2 minutes until lightly frothy.

Pour in the kefir and stir to combine.

Add all the flour at once. If your kefir is quite sour, at this point add a little baking soda to "smooth out" its acidity.

Stir until you get a smooth homogeneous dough.

If you have time, at this point you can leave the dough to rest for about 15-20 minutes to allow the gluten to swell.

In a saucepan or kettle, bring about 100 ml of water to a boil and add to the dough. Mix thoroughly. Since the thickness of the kefir and the size of the eggs may vary quite a bit, you may need a little more or less water. The batter should be quite liquid and should come out of a spoon or whisk in a thin trickle.

At the very end, add vegetable oil to the batter. Mix thoroughly.

Pan well heated and brush a thin layer of vegetable oil (I oil the pan only for the first pancake, but it depends on the pan).

Pour a portion of the batter into the pan and, tilting it in different directions, distribute the batter in an even layer over the entire surface.

Fry the pancake on one side over medium heat for about 1-2 minutes, until the pancake is golden around the edges.

Using a thin spatula, flip the pancake to the other side and fry it for about 20-30 seconds more.

Cook the pancakes this way, using all the batter.

I got 12 thin pancakes with a diameter of 23 cm.

That's it - ruddy and tender custard pancakes with kefir are ready! Serve them with honey, syrup, jam, sour cream or sweet sauces, or wrap your favorite filling in them!

Bon appetit