How to cook puffy and soft pancakes: secrets from Yevhen Klopotenko

One of the simplest, easiest and fastest dishes to prepare, which will be a great alternative to bread, is pancakes. But very often they don't turn out tall and fluffy because of incorrect proportions.

Culinary expert Yevhen Klopotenko has shared a recipe and secrets for making delicious, fluffy and light pancakes that always turn out well on his website.

The secrets of successful pancakes:

1. Kefir

You can use kefir of any fat content to make pancakes. But the fatter it is, the fluffier and more airy the pancakes will be. It is ideal to take kefir of 2.5% fat.

2. Sugar

The amount of sugar can be adjusted based on your taste preferences. But remember that it is better to add jam or honey to the finished pancakes than to increase the amount of sugar in the batter. Due to excess sugar, pancakes quickly burn on the outside and do not bake inside.

3. Do I need to quench baking soda with vinegar?

In order for baking soda to produce an enhanced reaction of carbon dioxide, it needs an acidic environment. That is why soda is quenched with vinegar. But it can be replaced with kefir if you are making a kefir batter.

4. How to fry pancakes

Fry them in a little oil.

Ingredients:

• kefir - 300 ml

• egg - 1 pc.
• sugar - 1 tbsp
• vanilla sugar - 10 g

• flour - 200 g
• baking soda - 1/2 tsp.

• salt - a pinch
• sunflower oil - 3-5 tbsp.

Method of preparation:

1. Pour kefir into a bowl and beat in one egg. Mix with a whisk until smooth but do not beat.

2. Add salt, sugar and vanilla sugar and mix with a whisk.

3. Then add baking soda and flour and mix well. If the batter is too thick, add water.

4. Cover the bowl with the batter with cling film and set aside in a warm place for 20-25 minutes to allow it to rise slightly.

5. Heat a frying pan, add vegetable oil and fry the pancakes for 1 minute until golden on both sides.

6. Put the pancakes on a paper towel to collect the excess fat.

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