These fluffy kefir pancakes are soft, golden and wonderfully tangy, with a light crumb that makes them perfect for slow weekend mornings or a quick weekday treat. The warm kefir reacts with baking soda to lift the batter, so every pancake puffs up beautifully in the pan. Serve them warm with berries, honey or butter, and if you love light breakfast bakes, try the Sugar-Free Crepes (Thin Pancakes) and Fluffy Ricotta Cheese Pancakes (Syrniki) next.
Ingredients
- 400 ml (1 2/3 cups) kefir, warmed
- 150 g (1 1/4 cups) all-purpose flour
- 1 egg
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1/2 tsp salt
- A little vegetable oil for frying
Instructions
- Stir the baking soda into the warm kefir, then add the egg, sugar, salt and flour.
- Whisk well and let the batter rest for 10 minutes.
- Heat a skillet with just a touch of oil and spoon in the batter — a couple of oilings per batch is enough.
- When bubbles appear and the pancake looks set, flip gently (they are delicate) and cook the other side until golden. Serve warm.
- Tip: cook on medium heat in a well-preheated pan — high heat burns the outside before the inside sets.
Tips
- Warm the kefir gently, not hot, so the batter stays smooth and the pancakes rise evenly.
- Do not overmix after adding the flour; a few small lumps keep the pancakes tender.
- Keep the heat at medium and flip only once, when bubbles cover the surface. For more pancake ideas and technique, see Allrecipes.
Nutrition: per 100 g: 103 kcal, protein 3.4 g, fat 1.6 g, carbs 18.6 g