Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup kefir
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the kefir, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 4g
Sodium: 200mg
Sugar: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Kefir can be substituted with buttermilk or yogurt.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter.
- Top with whipped cream, fresh fruit, or syrup.
- Make savory pancakes by adding herbs, cheese, or cooked bacon to the batter.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Grease the skillet or griddle with cooking spray or butter before cooking each pancake.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with whipped cream and fresh fruit.
Garnishes:
Fresh fruit, whipped cream, syrup, or powdered sugar.
Pairings:
Serve with bacon, sausage, or eggs for a complete breakfast.
Suggested side dishes:
Fresh fruit, yogurt, or a green smoothie.
Troubleshooting advice:
- If the pancakes are too thick, add a little more kefir to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are sticking to the skillet or griddle, grease with more cooking spray or butter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Pancakes have been around for centuries and are enjoyed all over the world. Kefir, a fermented milk drink, originated in the Caucasus Mountains and has been consumed for thousands of years.
Flavor profiles:
Kefir pancakes are light and fluffy with a slightly tangy flavor from the kefir.
Serving suggestions:
Serve kefir pancakes for breakfast or brunch with your favorite toppings and sides.
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