Ingredients:

• • 300g kefir (2.5% fat)

• • 1 large egg
  • A pinch of salt
  • 20g sugar (1 tablespoon)

• • 260-280g all-purpose flour
  • 2g baking soda (1/2 teaspoon)
  • Optional: A pinch of vanilla or cinnamon for added flavor

Step-by-Step Instructions:

1. 1. Prepare the Kefir Mixture:
      • • In a large mixing bowl, pour the 300g of kefir. You can use store-bought kefir with 2.5% fat content or homemade kefir for an extra tangy flavor.
        • Crack the egg into the bowl with the kefir. Add a pinch of salt to balance the sweetness.

       

      • Add the sugar (1 tablespoon) to the kefir and egg mixture. If you prefer sweeter pancakes, you can add a little more sugar, but 20g gives a nice subtle sweetness.
   2. Mix the Dry Ingredients:
      • • In another bowl, sift the all-purpose flour. Start with 260g of flour and add more if needed to adjust the consistency of the batter. Sifting the flour ensures that there are no lumps, and it makes the pancakes lighter.

       

      • Add the baking soda to the sifted flour and mix well.
      • For a more aromatic touch, you can add a pinch of vanilla or cinnamon to the flour mixture, though this is optional.

 

1. 1. Combine the Wet and Dry Ingredients:
      • Gradually add the flour mixture into the kefir mixture, stirring gently with a whisk or spatula. It’s important not to overmix the batter; just mix until all the ingredients are combined, and the batter is smooth. Overmixing can result in tough pancakes.
      • The batter should be thick but still pourable. If it’s too thick, you can add a little more kefir, and if it’s too runny, add a bit more flour.

 

1. 1. Let the Batter Rest:
      • Allow the batter to rest for about 5-10 minutes. This gives the baking soda time to react with the acidity of the kefir, which helps create fluffy pancakes.
   2. Preheat the Pan:
      • • While the batter is resting, preheat a non-stick skillet or griddle over medium heat. You can lightly grease the pan with a bit of butter or oil, though if you are using a non-stick pan, you may not need to add any fat.

       

   3. Cook the Pancakes:
      • • Using a ladle, scoop the batter onto the preheated pan, forming small to medium-sized pancakes. Cook each pancake for 1-2 minutes on one side, or until bubbles start forming on the surface. Then flip and cook for an additional 1-2 minutes on the other side until golden brown.
        • Adjust the heat as necessary to avoid burning the pancakes while ensuring they cook through.

       
   4. Serve the Pancakes:
      • Once all the pancakes are cooked, stack them on a plate. Serve hot with your favorite toppings. These pancakes go well with honey, maple syrup, fresh fruits, or even a dollop of yogurt.

Cooking Tips:

• • Consistency of the Batter: The thickness of the batter is key to making fluffy pancakes. If the batter is too thin, the pancakes will spread out too much and become flat. If it’s too thick, they might not cook evenly inside. Adjust the consistency by adding more kefir or flour as needed.
  • Resting the Batter: Letting the batter rest for a few minutes after mixing allows the gluten in the flour to relax and the baking soda to activate, giving you a lighter and fluffier result.

 

• Cook on Low to Medium Heat: Pancakes can burn easily if cooked on high heat. It’s better to cook them slowly over medium heat so that they brown evenly and cook through without burning.
• Variations: You can customize these pancakes by adding mix-ins like chocolate chips, berries, or chopped nuts to the batter. For a savory version, reduce the sugar and add herbs or cheese to the mixture.

Nutritional Facts (Per Serving – Based on 1 Pancake):

• • Calories: 150 kcal
  • Protein: 5g
  • Carbohydrates: 25g

• • Fat: 4g
  • Fiber: 1g
  • Sugar: 4g

•  Calcium: 80mg
• Iron: 1mg

FAQs:

 

1. 1. Can I use a different type of flour?
      • Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may change slightly. Whole wheat flour will make the pancakes denser, while gluten-free flour may require additional binding ingredients like xanthan gum.
   2. Can I make these pancakes dairy-free?
      • • Absolutely! You can substitute the kefir with a plant-based yogurt or dairy-free kefir, and use a plant-based milk alternative in place of regular milk.

       

   3. Can I freeze these pancakes?
      • Yes, these pancakes freeze very well. Allow them to cool completely, then stack them with parchment paper between each pancake and store in a freezer-safe bag. To reheat, simply pop them in the toaster or warm them in the oven.

 

1. Can I add fruit to the batter?
   • Yes, you can add fruits like blueberries, bananas, or grated apples directly to the batter. If you are adding fruit, reduce the amount of sugar slightly to balance the flavors.
2. What can I serve with kefir pancakes?
   • • Kefir pancakes are versatile and can be served with sweet toppings like honey, syrup, jam, or fresh fruits, as well as savory toppings like cream cheese, smoked salmon, or scrambled eggs.

    

Conclusion: Kefir pancakes are a wonderful and easy way to start the day with a healthy and filling breakfast. The kefir adds a unique tang and fluffiness, while the simple ingredients make this recipe accessible to everyone. With a light, airy texture and a rich taste, these pancakes are sure to become a family favorite. Whether you enjoy them with a drizzle of honey, fresh berries, or a side of scrambled eggs, kefir pancakes offer endless possibilities for customization. Try them today for a quick, satisfying meal!