These mini kefir pancakes with ham and cheese are a fast, savory breakfast that feels like a treat: soft, golden pancakes folded around melted cheese, diced ham and fresh herbs. They are perfect for busy mornings, lunchboxes or a lazy weekend brunch. For more morning ideas, try our Perfect Cottage Cheese Pancakes (Syrniki) or Fluffy Kefir Pancakes.
Ingredients
- 300 ml (1 1/4 cups) kefir, room temperature
- 2 pinches of baking soda
- 200 g (1 2/3 cups) wheat flour
- 2 eggs
- 65 g (1/4 cup) boiling water
- 12 ml (2.5 tsp) sunflower oil
- Salt
- For the filling: 100 g (3.5 oz) cheese, grated; 100 g (3.5 oz) ham, diced; fresh herbs
Instructions
- Stir the soda into the kefir; rest 5-10 minutes. Meanwhile grate the cheese, dice the ham and chop the herbs.
- Add the eggs and flour to the kefir; mix. Stir in the boiling water, then the oil and salt.
- Cook mini pancakes in a hot skillet over medium heat.
- Place filling on one half once the top has set, fold over, press the edges with a finger to seal and sear both sides 10-15 seconds. (No need to cook both sides from raw — fill once the top is set.)
Tips
- Keep the kefir at room temperature so the batter stays smooth and the pancakes rise well.
- Do not overfill the pancakes, or the cheese will leak out before the edges seal.
- For pancake technique inspiration, browse Allrecipes for more breakfast pancake recipes.
Nutrition: per 100 g: 129 kcal, protein 10.2 g, fat 5.2 g, carbs 9.8 g