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Kefir Pancakes with Egg Batter and Baking Soda

Lacy, honey-hued pancakes with your favorite jam. Absolutely delicious!

Ksyunya••Author avatar
Recipe author
Pancakes on kefir with egg dough and 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 16 % 5 g
Fats 16 % 5 g
Carbohydrates 68 % 21 g
139 kcal
GI: 35 / 0 / 65

Cooking method

Cooking time: 40 min

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  • The recipe for these pancakes is very easy to pull off. In old Russia, pancakes like these were made with soured milk (prostokvasha). Kefir pancakes come out thin and lacy. Mix room-temperature kefir with the granulated sugar, eggs, and salt. In a separate bowl, sift together the flour and starch. Then add the flour mixture to the kefir mixture in batches, stirring until you have a smooth, lump-free batter. At the end, add the baking soda dissolved in a splash of boiling water. Finally, stir a little vegetable oil into the batter — it helps the pancakes release easily from the pan and lets you skip greasing it between pancakes. The batter should be thin enough to make delicate pancakes; if it's too thick, loosen it with a bit more kefir. Cook the pancakes in a hot pan on both sides until golden brown. Serve them folded into quarters or rolled into tubes. Kefir pancakes are my kids' favorite treat!

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
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Potato starch - 300  kcal/100g

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