Lush pancakes on kefir

I do not know how you are, dear readers, but I still have a relationship with Oladia, they did not create a relationship. I have always perfectly got any thin Russian pancakes and French crepes, plump American pancake pancakes and vegetable pancakes / latch of a variety of species. But the simple fritters were a real stumbling block (by the way, I had the same antagonism before with cheesets.) Fritters on fermented fermented products (kefir, sour cream, yogurt) I always went very thin, and immediately after removing from the frying, they always fall out. The yeast pancakes were fluttered, but there was another problem with them: they burned outside, but they did not want to bring up inside. Yes, and mess around with a yeast dough for such a simple dish, like pancakes, I don't really want. In addition, the pancakes of all kinds for some reason I have terribly chaded and absorbed too many oils during frying. In fact, with the main tastor, there are not such fans of even the most delicious pancakes, so at the time I just threw the idea of \u200b\u200bperfect magnificent pancakes "in a long box."
But for some reason, I have for some kind of "frying mood", I checked information on the Internet and decided to try to make pancakes in kefir on the new technology: from warm dough. In some recipes, the kefir itself is heated, and there is already a mixture of different ingredients in others, but the "row" with heating come across often. And, you know, she works! I just heated a glass of kefir in the microwave, and the pancakes came out very soft, nostril, lush, and they retained the shape even after a complete cooling! Ingredients in this recipe are the simplest, inexpensive and typical: egg, kefir, sugar, salt, soda, flour, vegetable oil. The dough is quickly mixed, and it is not necessary to lie, pancakes can immediately oven. The proportions are easily remembered. To fry these pancakes was also easy: it took quite a bit of oil, they did not burn, did not chaliel, without any problems were protected in the middle. The texture of the pancakes turned out to be wonderful, fluffy and porous. As for taste, it seemed to me that the most "prototypic", traditional pancakes should be a little indiscriminate. But perhaps it is just my preferences. In any case, this is a very successful and simple recipe, and I recommend it with a clean conscience.
I took the original recipe.
Ingredients(for 18-20 small pancakes):
1 egg
1/2 C.L. Salt (without a slide)
3 tbsp. Sugar (for me it is too sweet, I would take 1 tbsp, especially if the pancakes are planned with sweet topping)
1 cup (250 ml) kefir (in the US can be replaced with an acidic pochtoo - "Buttermilk")
40 ml of water
1 1/3 cup of flour (300-350 ml)
1/2 C.L. soda (without a slide)
some vegetable oil for frying
20 g of butter for lubrication of ready-made pancakes (optional)
sour cream, jams, syrups, etc. For feed

In the bowl mix the egg with salt and sugar.

Kefir mix with water and heat up to moderately warm condition (a little warmer body temperature.)

We add kefir to the bowl of the egg mixture and slightly scribble to the appearance of foam on the surface.

In 2-3 receptions, add flour, mix the dough well. It should be quite dense and viscous.

We add to the dough soda, mix.

Sweep the frying pan on medium heat and lubricate with vegetable oil. (I used only 1 tbsp. For each portion of the pancakes, i.e. it was baked pancakes on a lubricated pan, and did not roast them in oil. The frying pan was plump ceramic.) Single portions of the test at some distance in the pan. Friend from each other. Fritter bakes on medium-low heat for about 3 minutes on each side. I turn care neatly, two forks or two blades.

After turning, we cover the frying pan with a lid.