Thick Kefir Pancakes with Holes

Appetizing, tasty, and quick to make! These thick kefir pancakes are lacy with little holes, and they come together in no time for breakfast. They're just as good savory — with caviar or lightly salted fish — as they are sweet, with sour cream, jam, or honey.

Anna

Recipe author

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Composition / ingredients

Servings:

Flour

300

Kefir

500

Eggs

Sugar

Baking soda

Vegetable oil

Salt

0.5

Vanillin (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 18 % 7 g

Carbohydrates 67 % 26 g

192 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. For these pancakes it's best to use fresh, thin kefir — 1% fat works well. Use medium eggs rather than small ones. Sift the wheat flour beforehand. Have a skillet ready for cooking and a deep bowl for mixing the batter.
Step 2:

Crack two eggs into a deep bowl and add the sugar, salt, and a pinch of vanillin. Whisk everything together well.
Step 3:

Pour in half the kefir (250 ml) and mix thoroughly. Add the baking soda, stir, and let the batter sit for 5 minutes so the ingredients can react.
Step 4:

Add the sifted flour and stir it in. At this stage the batter will be very thick and hard to work.
Step 5:

Add the rest of the kefir and mix thoroughly. The batter should be smooth and lump-free, thinner than fritter batter. Pour in the vegetable oil and mix well once more.
Step 6:

Heat your pancake pan well over medium heat. It's best to cook these in a dry pan, but you can grease it lightly with oil if needed. Pour in some batter, swirl it to cover the bottom of the pan, and cook over medium heat on one side, then flip and cook the other side until golden.
Step 7:

Stack the finished pancakes on a plate, brushing each one with butter. Serve them hot, warm, or at room temperature.

These kefir pancakes turn out really appetizing — plump, golden on both sides, and delicious. The key when mixing the batter is the kefir you choose. Use fresh, thin kefir; kefir that's been sitting in the fridge is better saved for fritters. Mine was thick, so the batter came out very thick too — practically fritter batter. In that case, thin it to a proper pancake-batter consistency with a little hot water; otherwise it's very hard to pour and spread in the pan.