Let’s prepare the products for onion pancakes. The fat content of kefir affects the thickness of the dough, so if you use a product with a low-fat percentage and a more liquid product, you need to increase the amount of flour to get the right consistency of dough.

Rub eggs with salt. Pour in the kefir.

Pour in the flour. It should always be sifted, not only to make the dough more airy but also to prevent foreign objects from getting into the dough with the flour, for example, lint from the bag or other things. 4. Wash and finely chop the green onions with a knife.

Wash the green onions and chop them finely with a knife.

Add the herbs to the dough and stir. Observe the state of the preparation. If the mass has become more liquid, you can carefully add a little flour. But, as a rule, flour lumps will be more difficult to dissolve in a thick mass.

Therefore, before adding the onions, it is better to make the dough thicker so that it does not run off the spoon but drops in separate clots.

Add a spoonful of vegetable oil and move to fry in a heated pan.

Spoon the pieces onto the hot oil with a spoon. Special silicone rings can help if you want the pancakes to be perfectly round.

Fry the pancakes until browned on both sides. Serve with sour cream.

Enjoy!