Russian kefir pancakes (Oladi)

1. Let the kefir come to room temperature (or warm it slightly) – bicarbonate of soda works better in warm kefir.

2. In a bowl, whisk the kefir with the egg, sugar and salt, then sift in the flour and bicarbonate of soda and stir just until you have a smooth, thick batter (like sour cream).

3. Leave to rest for 10 minutes: small bubbles will appear on the surface – these make the pancakes tall and fluffy. Don't stir it again.

4. Heat a little oil in a frying pan over medium heat and drop small mounds of batter, about 8 cm across, into it with a tablespoon (scoop from the edge of the batter so you don't burst the bubbles).

5. Cook for 2 minutes until the tops are matt and full of holes, then flip and cook for another 1-2 minutes until golden; continue in batches, adding a little oil as needed.

6. Serve warm with sour cream, jam or honey.

Tip: Oladi are the Sunday breakfast of Russian grandmothers; the kefir batter makes them pleasantly tangy and fluffy – you can also cook them with thin apple slices pressed into them.