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Pancakes on kefir with green onion and egg

Pancakes on kefir with green onion and egg

Fluffy, soft, and delicious — great for breakfast, dinner, or company! These kefir pancakes with green onion and egg can be served at lunch in place of bread alongside soup. They're also perfect as a light snack during the day, and they hold their own as an appetizer on a holiday table.

Julia M.

Recipe author

Pancakes on kefir with green onion and egg

Composition / ingredients

Servings:

Kefir

220

Eggs (1 raw, 2 hard-boiled)

Sugar

Salt

0.5

Flour

200

Baking soda

0.5

Green onion

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 8 g

Fats 20 % 8 g

Carbohydrates 61 % 25 g

204 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 30 min

Step 1:

How do you make kefir pancakes with green onion and egg? Start by gathering your ingredients. Boil two of the eggs ahead of time, 7–8 minutes in boiling water. Then drain off the hot water and cool the eggs in cold water. Sift the flour to aerate it.
Step 2:

To make the batter, stir the baking soda into the kefir.
Step 3:

Add the raw egg, sugar, and salt. Stir everything together.
Step 4:

Now gradually work in the sifted flour. Don't dump it all in at once. Let the desired batter consistency be your guide for how much to add — the thicker the batter, the thicker the finished pancakes.
Step 5:

Peel the hard-boiled eggs and chop them with a knife. Rinse the green onions and chop them finely.
Step 6:

Add the chopped onion and eggs to the bowl with the batter and stir everything together. The finished batter comes out fairly thick — and it's that thick batter that gives you fluffy pancakes.
Step 7:

Pour a little vegetable oil into a hot skillet and spoon out small portions of batter. Cook the pancakes over low heat on both sides so they have time to cook through inside.
Step 8:

The pancakes will brown and turn a golden color.
Step 9:

Transfer the finished pancakes to a paper towel to blot off any excess oil. Your delicious pancakes with green onion and egg are ready! Serve them with a dollop of sour cream. Enjoy!

Wondering whether you can swap baking powder for baking soda, how to add each one correctly for fluffy results, how to avoid an unpleasant soda aftertaste, and more? Read the article "Baking powder or baking soda — which is better?"
Every oil is only good up to a certain temperature — its smoke point, beyond which the oil starts to burn and forms toxic compounds, including carcinogens. For how to judge frying temperature, which oil is best for frying, and which ones are better avoided altogether, read here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.