Pancakes with jam inside

I use all the ingredients at room temperature for the dough preparation. Therefore, I take the cup of kefir and the chicken egg out of the refrigerator in advance. After breaking the raw egg, I pour its contents into the bowl prepared for the dough mixture.

I add salt and sugar to the kefir.

I mix all the ingredients placed in the bowl with a whisk.

I enrich the flour with oxygen by sifting it. After adding 1 tsp of baking soda (without slide) to the sifted flour, I gradually start adding the flour with baking soda to the kefir.

Gradually adding flour, I whip the kefir mixture with flour using a whisk. If the dough is not thick enough, I add more flour. The finished pancake batter should not flow off the spoon. When you turn the spoon with the batter, the batter does not drip off, but falls off. I let the batter rest for 15 minutes. I do not stir the batter anymore.

I pour refined oil into the frying pan. Scooping the batter with a spoon, I place it in the pan as small cakes. If the batter does not spread well in the pan, I shape the pancakes with the spoon. On each pancake, I put a teaspoon of thick strawberry jam. I press it slightly into the batter so that it does not spread. I cover the jam on the pancakes with a small amount of batter from above. As soon as the batter in the pancakes is covered with little holes and the bottom side is browned, I flip them. I fry the second side of the pancakes that ended up at the bottom. In strawberry season, it will be very tasty to put fresh strawberries instead of jam in the pancakes. We prepare kefir pancakes with strawberries exactly as with jam, but instead of jam, we use strawberries cut in half.

Pancakes with jam inside are especially loved by children. Before treating the kids to pancakes with jam in the middle, the finished pancakes should stand for 5-10 minutes since the jam in the pancakes immediately after frying can be very hot.