Fluffy Kefir Pancakes

In a bowl, lightly whisk the egg with the sugar and a pinch of salt.

Pour in the kefir, add the baking soda, and give it a stir—it will start reacting within a minute.

Gradually fold in the flour, mixing into a thick batter with the consistency of sour cream or heavy kefir: it should be lush and not too runny.

Let the batter rest for 5–10 minutes so the baking soda can give the pancakes an extra lift.

Heat a skillet with a little bit of oil. Drop the batter by the tablespoon to form neat rounds.

Cook over medium heat for 2–3 minutes per side until golden brown. If the heat is too high, the centers will remain raw.