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Kefir Pancakes (No Baking Soda)

Incredibly tender, thin pancakes for breakfast! These kefir pancakes are a simple, foolproof recipe for thin crêpe-style pancakes. What sets this recipe apart is the kefir as one of the main ingredients in the batter—it's what gives the pancakes their delicate texture. This kind of homemade breakfast is perfect for the whole family. Pancakes like these are usually served with homemade jam, runny honey, sweetened condensed milk, or chocolate spread.

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Pancakes on kefir without soda
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 6 g
Fats 32 % 11 g
Carbohydrates 50 % 17 g
184 kcal
GI: 12 / 0 / 88
  • Crack the eggs into a large bowl—something roomy enough to whisk the batter comfortably. Add sugar to taste and a little vanilla for a pleasant aroma. Beat the eggs briefly with a mixer on its lowest speed, just enough to combine. Next you'll need the kefir. Any fat content works—it makes no difference for pancakes; they come out just as tasty and thin with 1% kefir as with a richer one. Pour the kefir into the bowl with the beaten eggs and sugar and mix again with the mixer on low. Separately, sift the wheat flour and add a pinch of fine salt. Sifting is a must—it removes any stray bits and breaks up all the lumps. Add the sifted flour to the eggs and kefir in a few additions, mixing again with the mixer each time until the batter is smooth and free of any specks or lumps. The final step is stirring in the vegetable oil, which keeps the pancakes from sticking to the pan and makes them easy to flip. Once the batter is ready, you can start cooking. Set a crêpe pan on the stove; if you don't have one, that's no reason to skip pancakes—any skillet with a long handle will do, as long as it isn't too heavy. Heat the pan to the right temperature, then ladle in a portion of batter and swirl the pan side to side to spread it across the whole surface. Cook the pancakes over high heat. As soon as a pancake bubbles up, carefully slide a spatula under it and flip it to the other side. Cook all the pancakes to a nice golden color until the batter is used up. These are usually served right away, while still hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Vanillin - 288  kcal/100g
  • Chicken egg - 80  kcal/100g

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