With the mixer, whisk three eggs, add salt (0.5 teaspoon) and sugar (1 tablespoon) to the mixture and mix well. Melt 1 tablespoon of butter and pour into the beaten eggs. Add a little kefir and 4-5 spoons of flour, whisk all over again.
Gradually pour the kefir into the dough, continuing to stir. The thinner you want to get pancakes, the more pour over the kefir (roughly 0.5 litres). Ready dough does not need to be arranged, from it you can immediately bake pancakes.
Weaken the pan well. If you have a special teflon-coated pan, you can not use extra lubricant, the pancakes will not stick to the surface. Vegetable or ghee oil is necessary for ordinary dishes.
Make sure the oil heats well before baking, for example, drop water on the bottom of the pan – it will sew and start splashing.
Start frying thin pancakes on kefir. Pour the dough over the pan little by little, then spread evenly throughout the bottom so that it will rest in a thin layer. Kefir pancakes are baked very quickly, so it is important not to dry them. When the pancake enlists on one side, gently flip it over.
The finished pancakes stack on a flat plate, greasing each one with ghee (if you’re roasting on oil, there’s no need for lubricating). Note that the cooled pancakes will start sticking to each other, in which case they need to be reheated or cut into portions with a knife like cake.
Kefira pancakes have a neutral taste, so they can be filled with almost any filling: minced meat, cottage cheese, caviar or fish.