Fluffy Kefir Pancakes: A Family Breakfast Treat

The most delicious and appetizing breakfast for the whole family! It’s not difficult to bake thick and fluffy pancakes with kefir; the ingredients for making them can be found in any refrigerator. In order for them to turn out just like that, you will need to follow a number of rules, which this recipe will tell you about.
cook time: 1h
Isla Thatcher
Fluffy Kefir Pancakes: A Family Breakfast Treat

Nutrition Facts (per serving)

230
Calories
8g
Fat
30g
Carbs
7g
Protein

Ingredients (7 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 400 g
Vegetable oil 70 ml
Chicken eggs 2 pc
Soda 1 tsp
Kefir 500 ml

Recipe instructions

Step 1

Step 1
How to make pancakes with kefir thick and fluffy? Prepare your food. Kefir is suitable for any fat content, but the higher it is, the tastier the pancakes will be. IMPORTANT! The approximate amount of flour is given. You will watch the consistency of the dough as you add it. Take refined, odorless oil. The first secret to fluffy pancakes is warm ingredients, so remove eggs and kefir from the refrigerator in advance.

Step 2

Step 2
Wash the eggs well and beat them into a bowl. Add sugar and salt to them. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. If you did not have time to remove the eggs in advance, then leave them in warm water for about 5 minutes, they will warm up to room temperature.

Step 3

Step 3
Using a whisk or mixer, beat the eggs with sugar and salt until foam appears and the crystals dissolve. I used a whisk.

Step 4

Step 4
Pour warm kefir into the bowl with the eggs. Next, add vegetable oil so that the pancakes do not stick to the pan. Stir the mixture with a whisk. Add baking soda. Stir again. I’ll add a little life hack of my own — heat the kefir in a ladle to a temperature of ~40 degrees (it will become warm to the touch), and the reaction with soda will go even stronger. This will make the pancakes more fluffy.

Step 5

Step 5
Start pouring flour into the dough in portions, sifting it through a sieve. It is this gradual introduction of flour with further stirring that will avoid the formation of lumps in the dough. In addition, you will control the consistency of the dough. It should become thick, like low-fat sour cream. I didn’t use all the flour, but much less than what was indicated in the recipe. If you suddenly transfer flour and the dough becomes too thick, then dilute it with boiling water.

Step 6

Step 6
Heat a frying pan over high heat. Lubricate it with a small amount of vegetable oil. Pour a ladle of batter into the center of the pan. If it does not want to spread, then help it with a ladle or spoon. Reduce heat to just below medium and cover the pan with a lid.

Step 7

Step 7
Fry the pancake on one side until bubbles appear and the surface dries out. Then remove the lid and turn the pancake over to the other side. Fry it on the second side until golden brown. Then remove to a plate. There is no need to grease the pan before the next pancake.

Step 8

Step 8
Fry all the dough in this way. From this quantity I got 7 pancakes with a diameter of 17 cm. Serve the finished pancakes hot with sour cream, condensed milk, jam or jam. Bon appetit!

Additional rubrics

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