Kefir taratushki: The quick pancake delight reviving kitchens
When there's no time for yeast dough and the 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 flavors stay with us longer than the most elaborate desserts. That's exactly the case with taratushki—fluffy kefir pancakes that have been a staple in the kitchens of our eastern neighbors for years. Today, they are experiencing a true renaissance because they amaze with their simplicity and speed of preparation, and... that familiar softness you recognize from the first bite. Perfect for lazy mornings, quick dinners, and those times 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 cheap, 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 (8.5 oz)
- 1 egg (1.75 oz)
- 1 tablespoon melted butter (0.42 oz)
- 1 tablespoon vanilla sugar (0.42 oz)
- 2 cups wheat flour (10.6 oz)
- 1 teaspoon baking soda
- Salt to taste
- Canola oil for frying (about 0.18 oz per portion)
- Powdered sugar (optional)
Preparation:
- In a bowl, mix kefir, egg, melted butter, and vanilla sugar. Add a pinch of salt, sift in 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 paper towels.
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.
