Semolina pour kefir and leave overnight on the windowsill, well, or 5-8 hours. 200 ml of water to boil. In a bowl sift 2 tbsp flour and pour the boiling water, stirring constantly to avoid lumps. Brewed flour cool slightly. If you still have lumps. Add 150 ml of water, stir and RUB through a sieve. If no lumps, just mix with water.

In a glass of warm milk dissolve 1 tsp sugar, yeast and 1 tbsp flour. Leave for 20 minutes. Eggs lightly beat with 1 tbsp sugar and salt, add the custard SVES flour (already mixed with water), semolina with yogurt and yeast mixture. All knead well, add the remaining 2-3 tablespoons of flour with soda, vegetable oil, mix well. The dough should be thick, like sour cream, in the process of proofing it will be a little thinner, but still should be thicker than regular pancakes, but thinner than pancakes. The dough cover and leave in a warm place for 1.5-2 hours. The dough should come up, on the surface appears to be a good foam cap.

The pan to reheat. Lubricate. The dough is a little mix, don't go overboard, just a little, otherwise it will fall off and soft pancakes will be reduced to a minimum. Bake the pancakes small in size, 12-14 cm in diameter and slightly plump.

Bake with two sides

Baked pancakes put a pile