Ingredients

• 125 ml milk
• 2 tablespoons sugar
• 7 g (1 packet) instant dry yeast
• 1 tablespoon vanilla sugar
• 1 egg
• 250 ml kefir
• 240 g wheat flour
• 40 g potato starch flour

also

• 1 apple (or 1 cup blueberries)
• vegetable oil for frying (about 0.5 cup), such as rapeseed oil
• powdered sugar

Preparation

1. Remove ingredients from the refrigerator and warm them up.
2. Heat the milk (it should be lightly warm, lukewarm not hot). Add sugar and yeast, mix, and set aside for 10 minutes until they puff up.
3. Add vanilla sugar, egg, and kefir and mix with a whisk or mix with a mixer.
4. Add wheat flour and potato starch flour and mix again or blend into a uniform batter. Stir this way or mix slowly for about 2 more minutes.
5. Add peeled and chopped apple pieces or blueberries to the batter. Mix with a spoon.
6. Cover the batter with a cloth and set aside for at least 30 minutes to rise (can be longer).
7. Heat oil on a large skillet (about 1 cm), scoop batter with a spoon and place on the skillet. Fry on moderate heat to a golden color for about 1.5 minutes, flip to the other side and repeat frying.
8. Place on paper towels. Fry the next portion of pancakes on the same oil.
9. After frying, sprinkle with powdered sugar.