Custard pancakes on kefir are very soft and tender. Just don't make them too big, as it will be difficult to turn them over while baking. The most optimal diameter of each pancake is 18–20 cm. And one more secret. Despite the fact that you certainly have excellent special non-stick pans, it is better to use “grandmother's” cast-iron pans for baking custard pancakes on kefir. Take my word for it! For some reason, it is on such pancakes according to our recipe that they turn out to be more ruddy and unusually tasty.
Prepare the dough for custard pancakes on kefir. Crack eggs into a heatproof bowl, add salt and sugar, beat until smooth.
Pour in kefir and whisk. Continuing to beat, gradually add flour and starch. You should get a pancake dough without lumps.
Bring 200 ml of drinking water to a boil. Add baking soda, stir and pour the hot mixture into the dough. Mix thoroughly. Add butter to the pancake batter and mix again.
Heat a cast iron skillet to high heat, brush lightly with oil. Bake thin pancakes over high heat. Put the finished custard pancakes in a bowl or pan under the lid. Serve hot.