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Pancakes with Kefir, Green Onion and Egg
Instructions
I whisk the egg with the sugar and salt in a large bowl – it should turn into a light foam.
I whisk thoroughly until smooth for 1–2 minutes. The sugar and salt should dissolve completely.
I pour in the warm kefir (at room temperature; you can warm it slightly in the microwave for 20 seconds) and stir gently. Warm kefir is essential for fluffy pancakes.
I sift the flour through a fine sieve and add it gradually to the batter, breaking up any lumps with the whisk. The batter should be like thick sour cream.
At the same time, I cut the onion into thin strips 3–4 mm wide and fry it in vegetable oil for 5–7 minutes until golden. I let it cool completely – hot onion would "cook" the egg in the batter.
I add the cooled fried onion to the batter – it gives a deep "caramel" flavour accent.
I finely chop the fresh green onion and add it to the batter together with the baking soda. I stir gently and leave it for 15 minutes – the soda activates and the batter rises slightly. After that, do NOT stir – fry straight away, otherwise the carbon dioxide will escape.
I fry the pancakes in a well-heated frying pan with vegetable oil over medium heat on both sides until golden – about 2–3 minutes per side. I spoon out the batter with a tablespoon.
I place the finished pancakes on paper towels to remove the excess oil. This way they turn out less greasy and a little lighter.
The kefir pancakes with green onion and egg are ready! I serve them with sour cream or a sour-cream sauce with dill.
Tips
- 1
The kefir must be strictly at room temperature – from cold kefir the pancakes turn out flat and bland.
- 2
Do not stir the batter after adding the baking soda – fry straight away, otherwise the carbon dioxide escapes and the pancakes will not rise.
- 3
You can replace the kefir with soured milk, ryazhenka or plain unsweetened yoghurt. I bake classic kefir pancakes on a similar principle.
- 4
These pancakes are tasty cold too – handy to take with you to work or on the road.
FAQ
Why don't the pancakes turn out fluffy? +
The main reasons: the kefir was cold (it did not activate the soda), the batter was too thin (not enough flour), the batter was stirred too much after adding the soda (the carbon dioxide escaped), or the pan was not hot enough (the batter "spreads out"). Another reason can be expired baking soda – check the use-by date. The ideal batter consistency is thick sour cream that slowly runs off the spoon. Let the batter stand for 15 minutes after adding the soda, but do NOT stir it before frying.
Can I make them without the onion? +
Yes, use only green onion (increase it to 60–80 g) – the pancakes will be more tender and "spring-like" in taste. Without the fried onion the "caramel" flavour accent disappears, but that is perfectly fine. Alternative options: only green onion with a little dill, parsley or coriander – this gives a herby character. You can use sautéed leek (a more delicate option) or shallot (sweeter). Each combination gives the pancakes their own character.
How long do the finished pancakes keep? +
In the refrigerator in a tightly closed container – up to 2 days. Reheat them in the microwave for 30 seconds or in a dry pan under a lid for 2–3 minutes. On the second day the pancakes may become less fluffy, but the taste is preserved. They are also tasty cold – handy to take with you on a picnic or to work. You can freeze them for up to 1 month – defrost at room temperature and warm them up before eating. Fresh pancakes are always tastier.
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