Beat the egg with salt, sugar, and vanilla with a whisk.

Add the room-temperature kefir to the egg mixture in stages while mixing.

In a separate bowl, sift the flour and add the baking soda to the flour, and mix.

To the bowl with kefir-egg liquid mixture, add the flour in stages while mixing to incorporate it without any lumps.

Over medium heat, heat a pan and add 1-2 tbsp of vegetable oil. Then, pour about 1/4 cup of butter into the pan for each pancake (depending on how big you want the pancakes to be; adjust as you desire). Cook for 2-3 minutes until golden on the bottom.

Once golden, flip the pancakes over and put a lid on so they can cook all the way inside, which should take about 2-3 minutes, depending on the size of the pancakes.

Once ready, remove them from the pan to a plate and cover them with foil to keep them warm while you finish making the rest of the pancakes by repeating the process.