These are light, fluffy Russian pancakes made with kefir, a cultured sour milk. They are like plump little pillows, a bit tart, creating a nice contrast to a sweet topping. Chewier and less cakey than an American-style pancake, you can try them plain or with sour cream, fruit preserves or even a drizzle of condensed milk.
- 3 lg eggs
- 2 C (473 g) kefir or buttermilk
- 3 T (36 g) sugar
- ½ tsp (2.5 g) salt
- 2 C (250 g) flour
Whisk eggs in a large bowl until well beaten. Whisk in kefir, sugar and salt. Add flour; stir to combine. Heat a nonstick griddle to medium low; add batter (¼ C per pancake) and cook until golden, about 2 minutes, lowering heat if necessary. Turn; cook 2 minutes more. Transfer to a plate; repeat with remaining batter. Serve hot with your choice of accompaniments.
Prep time: 5 minutes. Cook time: 16 minutes. Makes 5-6 servings.