Vanilla Buttermilk Pancakes

Prepare the products according to the list.

Kefir is desirable to take sourer - it will react better with the baking soda.

Melt the butter in the microwave in short bursts of 15-20 seconds, stirring each time. Leave to cool.

Sift the flour into a deep bowl. Add the baking soda, baking powder, salt, sugar and vanilla sugar.

Mix thoroughly. Make a small well in the flour mixture.

In a separate bowl, combine the kefir and eggs.

Mix thoroughly until smooth.

Pour the egg and kefir mixture into the flour mixture.

Stir to combine.

Pour in melted butter. Thoroughly mix until smooth.

Ready pancake batter should be quite liquid, the consistency similar to sour cream, and flow down from the spoon in a thick trickle.

It is best to keep such pancake dough in the cold until it hits the hot pan - this temperature difference makes the pancakes as puffy as possible. Therefore, to keep the pancake dough from heating up, I used what I called an "ice bath" - I poured cold water into a large bowl, poured ice and placed a bowl of dough in the center.

The pancakes are usually fried in a dry frying pan, but if you do not have a suitable pan, then you can pre-grease the surface with a thin layer of vegetable oil.

Heat the frying pan over medium heat. Spoon about 2 tablespoons of batter into the pan, forming small pancakes.

Fry the pancakes over medium heat for about 1-2 minutes. As soon as bubbles start to appear on the surface of the pancakes, you can turn them over.

Flip the pancakes with a spatula and fry for about 1 minute more, until browned.

I ended up with 15 vanilla pancakes using the above amount of ingredients.

These delicious and tender vanilla kefir pancakes are ready to serve.

Bon appetit