Thick, highly aerated Russian kefir pancakes. The extreme acidity of the kefir reacts violently with baking soda, producing a fluffy, sponge-like interior protected by a crisp, heavily fried exterior.
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The Acid Base. In a bowl, whisk the room temperature kefir, egg, sugar, and salt.
The Catalyst. Sift the flour and soda directly over the wet ingredients. Gently fold the mixture together. Do not overmix; the batter should be thick, lumpy, and immediately start bubbling violently as the acid reacts with the base.
The Rest. Let the highly active batter sit entirely undisturbed for 10 minutes to allow the bubbles to stabilize. Do not stir it again.
The . Heat a generous layer of oil in a heavy skillet over medium heat. Gently spoon the foamy batter into the pan. Do not flatten them.
The Flip. until the bottoms are deeply golden brown and bubbles burst on the surface (about 2-3 minutes ). Flip carefully and the other side. Serve immediately with sour cream (smetana) and jam.
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