Fluffy kefir pancakes: The speedy comfort food revival
When there's no time for a yeast dough but a craving for something homemade persists, I reach for taratushki. These are fluffy, golden pancakes from the pan, which taste a bit like fritters but are much quicker to make. Kefir taratushki are made with a few basic ingredients, without waiting for them to rise, without yeast, and without a mixer.
Sometimes the simplest flavours stay with us longer than the most elaborate desserts. That’s exactly the case with taratushki – fluffy kefir pancakes that have been popular in the kitchens of our eastern neighbours for years. Today, they are experiencing a true renaissance because they amaze with their simplicity, speed of preparation, and... that familiar softness you recognise from the first bite. Perfect for lazy mornings, quick dinners, and when there’s a leftover bit of kefir in the fridge and a blank mind. Kefir taratushki always turn out well – and taste good to everyone.
Recipe for kefir taratushki
Kefir taratushki are a great choice for those who value simplicity and the taste of childhood. They're inexpensive, quick, always turn out well – and disappear from the plate in the blink of an eye. Plus, you can modify them in countless ways.
Ingredients:
- 1 cup kefir (240 ml),
- 1 egg (50 g),
- 1 tablespoon melted butter (12 g),
- 1 tablespoon vanilla sugar (12 g),
- 2 cups wheat flour (300 g),
- 1 teaspoon baking soda,
- salt to taste,
- rapeseed oil for frying (about 5 ml per portion).
- icing sugar (optional).
Preparation:
- In a bowl, mix kefir, egg, melted butter, and vanilla sugar. Add a pinch of salt, sift in the flour with baking soda, and mix with a spoon or whisk – the batter should be thick but flowing.
- Heat a pan with a little oil, place portions of batter (e.g., with a spoon), and fry the taratushki on both sides until golden.
- After frying, drain them on kitchen paper.
What exactly are taratushki?
Taratushki are pancakes popular in Ukrainian, Belarusian, and Russian cuisine – simple, quick, and very homemade. Traditionally, they are made with kefir or buttermilk, with the addition of baking soda, which reacts with lactic acid to create a fluffy, delicate interior. It's a great example of frugal cooking, using what you have on hand – no waste and no unnecessary fuss. Today, they are making a comeback as comfort food – fast, warm, and homely.
