Add kefir to a large bowl and warm it to slightly above room temperature. I used a warm oven since I don't have a microwave, but microwave would be easier. Just make sure not to overheat the kefir, otherwise it'll curdle and turn into Farmers Cheese.
Once kefir is warm, add brown sugar, mix in an egg, then add yeast. Mix well.
Add flour, salt, mix until the flour disappears, but mixture is still lumpy. Do not over mix.
Cover the bowl and leave in a warm place for an hour or until the mixture rises, almost doubling in size and gets airy. I sometimes place the bowl in a sink filled with warm water or on top of the stove with the oven on.
After an hour the batter should be ready.
Brush the frying pan with a little bit of oil, place heaping spoons of batter and fry for 3-4 minutes on medium (or low-medium) heat on each side. Since the pancakes are yeasty, the batter will be thick, so the pancakes take longer to cook through.
I usually make about four pancakes at a time and I keep the rest in a warm oven