- How to make kefir pancakes? Gather your ingredients. It's best to use thick, full-fat kefir for a richer texture. Thinner kefir will require more flour and might result in rubbery pancakes. Older, sour kefir works well since the reaction with baking soda will be stronger, creating fluffier pancakes. You can also substitute kefir with plain yogurt without additives.
- Pour the kefir into a ladle and gently warm it up over low heat while stirring to prevent curdling. Add baking soda to the warm kefir and whisk. The reaction between the warm, sour kefir and baking soda will cause the mixture to bubble and expand, providing fluffiness to the pancakes.
- In a separate bowl, crack the eggs, add sugar and salt, then lightly beat them. Don't whip the eggs into a froth; just combine the ingredients. Rinse the eggs with warm water and baking soda to eliminate any surface bacteria.
- Sift the flour into a large bowl. Sifting adds air to the flour, resulting in lighter pancakes.
- Pour the egg mixture into the kefir mixture and gently stir.
- Gradually pour the liquid mixture into the flour while whisking continuously. This prevents lumps from forming. Stir until the flour is evenly incorporated, but don't overmix to keep the batter airy. You may need slightly more or less flour depending on the consistency.
- Melt the butter in a saucepan over low heat. Be cautious not to let it boil, as the whey might separate. Remove it from the heat once most of it has melted, as the remaining heat will melt the rest.
- Let the melted butter cool, then add it to the pancake batter. Stir until well combined. The butter will impart a delightful nutty flavor to the pancakes. The batter should resemble thick sour cream.
- Heat a non-stick or well-seasoned skillet over medium heat. If you're unsure about your skillet, you can lightly grease it with vegetable oil before cooking the first pancake. Use a spoon to ladle the batter into the skillet, forming medium-sized, even pancakes.
- Cook the pancakes over medium heat until bubbles form on the surface.
- Flip the pancakes and cook them until fully done. Traditionally, these pancakes are saucer-sized, and they are stacked one on top of the other. Butter is placed on top, and they are often served by cutting a portion from the stack, much like slicing a cake. Enjoy your meal!
Absolutely, these pancakes have become my new favorite recipe! Thanks to the warm kefir and baking soda, they turn out incredibly fluffy and delicious. We enjoyed them with maple syrup and nuts, but they are also delightful with various toppings such as jams, jellies, berries, fruits, and sauces. It's crucial to serve the pancakes hot for the best experience.
Keep in mind that you may need slightly more or less flour than stated in the recipe. The key is to achieve the desired dough consistency rather than fixating on the precise amount of flour.
Before using eggs, remember to wash them thoroughly. Even if the eggshells appear clean, they may still harbor harmful bacteria. Using food-safe detergents and a brush is the best practice.
Lastly, don't underestimate the importance of using an appropriate frying pan. The right pan can make or break even the finest recipe.
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