What to add to pancakes to make them puffy

Pancakes are a very simple and satisfying breakfast. However, this dish often turns out to be rather greasy, gray and not fluffy. This is because you need to choose the right base for the batter. You can use regular milk or sour cream, but kefir is still the best choice.

Famous Ukrainian chef Yevhen Klopotenko shared the idea of making fluffy pancakes on his official website.

Ingredients for the batter:

• 2.5% kefir - 300 ml
• eggs - 1 pc
• sugar - 1 tbsp

Making batter.

• vanilla sugar - 10 g
• wheat flour - 200 g
• baking soda - 0.5 tsp
• sunflower oil - 3-5 tbsp
• a pinch of salt

Ingredients for the jam:

• apricots (fresh or frozen) - 500 g
• sugar - 250 g
• walnuts - 50-75 g

Making batter.

Method of preparation:

1. Prepare the batter for the pancakes: pour kefir into a deep bowl and add the egg.

2. Mix the ingredients with a whisk until smooth, but do not beat.

3. Add one pinch of salt, 1 tbsp of sugar and 10 g of vanilla sugar to the bowl. If desired, reduce the amount of sugar and mix well with a whisk.

4. Add baking soda and mix well again.

5. Add flour to the bowl. The consistency of the batter should be thick enough to drip off the whisk.

6. If it is too thick, add 2-3 tbsp of water.

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

8. Add 50-75 g of coarsely chopped walnuts. If desired, you can use any other nuts: almonds, walnuts, cashews or Brazil nuts.

9. Cook the jam for 20 minutes over medium heat without the lid. Stir occasionally to prevent the jam from burning.

10. Heat a frying pan with a little oil. If desired, mix it with oil using a silicone brush.

11. Spoon the batter on the frying pan.

12. Fry the pancakes on each side for 1 minute until they are nicely browned.

13. If necessary, put on a paper towel to absorb excess oil.