Every housewife dreams of her homemade baking turning out perfect on the first try: fluffy, tall, and incredibly tender. However, often instead of airy pancakes, flat and "rubbery" crepes end up on the plate. Ukrainian blogger Sasha Bo has revealed two main culinary secrets that guarantee success in preparing this dish and explained which mistakes to avoid.

Temperature Matters

The first and, perhaps, most important nuance concerns the preparation of the fermented milk product. According to the recipe author, the kefir should not just be at room temperature, but hot. It is precisely upon heating that the baking soda enters an active reaction, creating that very structure that makes the batter airy. If cold kefir is used, the reaction will proceed sluggishly, and the baking will not rise properly.

The Danger of Overmixing

The second secret lies in how you handle the batter after it has rested. At this moment, air bubbles form inside the mass, which are responsible for the fluffiness of the finished pancakes. The main mistake many make is the desire to stir the batter again before frying. As soon as you take the spoon in hand after resting, you destroy these bubbles. As a result, the batter becomes dense, and the pancakes collapse and stick together.

Step-by-Step Algorithm for Success

To achieve a result worthy of high cuisine, you must follow a simple instruction:

  • Mix the egg with salt and sugar.
  • Pour in the hot kefir and add baking soda. The appearance of foam on the surface is a sure sign that the chemical reaction is proceeding correctly.
  • Gradually sift in the flour, kneading the batter until it reaches a uniform, viscous consistency. At this stage, you can add finely chopped apple for freshness and a slight tartness.
  • Let the batter rest for 10–15 minutes.
  • After the time has elapsed, do not stir the batter anymore. Gently scoop it with a spoon and place it on a well-heated pan with a small amount of oil.

Fry the pancakes over medium heat under a lid until a golden crust appears on one side, then flip and cook until done. By following these rules, the baking turns out tall, soft inside, and does not lose its shape even after cooling.