Quick & Easy Fluffy Kefir Pancakes

Appetizing and delicious pancakes for breakfast every day! Fluffy kefir pancakes can be prepared quickly and easily in the morning. They are good both hot and warm. Take them with you to work, to school, serve with different sauces, sour cream, syrup, cream — they are good with coffee, tea and on their own!
cook time: 30 min
Noah Merrick
Quick & Easy Fluffy Kefir Pancakes

Nutrition Facts (per serving)

206
Calories
8g
Fat
25g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour (it may take more or less) 300 g
Butter 70 g
Eggs (selective category) 2 pc
Soda 1 tsp
Kefir (thick) 0.5 l

Recipe instructions

Step 1

Step 1
How to make pancakes with kefir? Prepare your food. It is better to take thicker kefir, it is thicker. Thinner kefir will require more flour and the pancakes may become rubbery. The more acidic the kefir, the fluffier the pancakes will be, since the reaction between soda and acid will be stronger. Therefore, old, already sour kefir is perfect. Instead of kefir, you can use natural yogurt without additives.

Step 2

Step 2
Pour kefir into a ladle and heat slightly. Do this over low heat, stirring constantly to prevent it from curdling. Pour soda into kefir and mix with a whisk. Due to the fact that kefir is warm and sour, a violent reaction will begin between soda and acid. The mass will immediately bubble and increase in volume. It is thanks to this that the pancakes will acquire their fluffiness.

Step 3

Step 3
Break the eggs into another bowl. Add sugar and salt to them. Lightly beat the eggs with a whisk or fork. There is no need to beat them until foamy, just stir. The fluffiness in this recipe is not achieved through beaten eggs. Wash the eggs in warm water and soda, as there may be harmful bacteria on their surface.

Step 4

Step 4
Sift the flour into a large bowl. Sifting enriches the flour with air, which makes the baked goods fluffier.

Step 5

Step 5
Pour the egg mixture into the kefir mixture. Stir gently.

Step 6

Step 6
Pour the liquid ingredients into the flour in a thin stream, stirring constantly with a whisk. If you do the opposite, pour flour into kefir, then lumps will form in the dough. This way you can avoid lumps. Stir the dough until smooth. Donʼt overmix; once all the flour is evenly distributed, stop. Let as much air as possible remain in the dough. You may need a little less or more flour.

Step 7

Step 7
Melt the butter in a saucepan. Do this over low heat. Make sure that the oil does not start to boil; whey may separate from it. You don’t have to wait for the whole piece to melt, but remove it from the heat. The heat will still melt the remaining butter.

Step 8

Step 8
Cool the melted butter and then pour it into the dough. Stir the dough well with a whisk until all the butter is mixed. Butter will give the pancakes a very pleasant, slightly nutty flavor. The dough will have the consistency of thick sour cream. If the dough is too liquid, then stir in a little more flour; if it is too thick, then add a little kefir.

Step 9

Step 9
Heat a frying pan over medium heat. It is best to take a special pancake pan with a non-stick coating. If you don’t have one, then take a cast iron one or any one to which pancakes do not stick. This is important because you need to fry pancakes without oil. If you are not confident in your frying pan, then before the first pancake, grease it with a thin layer of vegetable oil. Spoon the batter into the pan, forming an even, medium-sized pancake.

Step 10

Step 10
Fry the pancake over medium heat until bubbles appear on the surface.

Step 11

Step 11
Turn the pancake over to the other side. Fry it until done on the other side. Fry all the pancakes this way. If the pancakes are not very fluffy, you can add a little more flour to the dough. Traditionally they are made the size of a saucer. The finished pancakes are stacked one on top of the other, and butter is placed on top. They eat pancakes by cutting off the entire stack at once, like a piece of cake.

Additional rubrics

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