Thin Kefir Pancakes with Water and Baking Soda

Thin, delicate pancakes for a delicious breakfast.

Recipe author

Servings:

Kefir

500

Eggs

Salt

Sugar

All-purpose flour

320

Baking soda

0.5

Boiling water (must be boiling hot)

250

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 19 % 6 g

Carbohydrates 66 % 21 g

158 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 30 min

Step 1:

Pour 500 ml (about 2 cups) of kefir into a bowl. Crack in 2 eggs, add a pinch of salt, and stir in 2 tablespoons of sugar. Whisk everything together well.
Step 2:

Add half a teaspoon of baking soda to 320 g (about 2 1/2 cups) of flour and stir. Then sift it through a fine sieve into the wet ingredients. Whisk well so there are no lumps.
Step 3:

Pour 250 ml (about 1 cup) of boiling water and 3 tablespoons of vegetable oil into the batter. Stir, and the batter is ready.
Step 4:

Heat the stove and, if you have one, use the pancake setting. Pour the batter onto a preheated skillet lightly greased with oil and swirl it out to cover the whole pan. Wait for bubbles to form, then flip.
Step 5:

They come out wonderfully thin—you'd never guess these pancakes were made with kefir. Serve them with your favorite jam or a dollop of sour cream.