Pancakes with Cherry Sauce

Separate your eggs into whites and yolks. Combine the yolks with kefir and half the sugar, whisking until smooth. Fold in the flour and baking powder, mix until just combined.

Whip the egg whites with the remaining sugar and a pinch of salt using a mixer until you get stiff, glossy peaks.

Gently fold the whipped whites into the egg mixture using a spatula—keep it light and airy.

Heat a skillet or griddle and lightly oil it. Scoop pancake batter onto the surface and cook each side over medium heat until golden.

For the sauce, combine thawed cherries and sugar in a small saucepan. Bring to a boil.