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Pancakes pizza on kefir

Pizza Pancakes on Kefir

Super fast, super easy, super tasty — and perfect for breakfast! You could make these kefir pizza pancakes every day, switching up the add-ins to suit your mood. Each time you'll have a brand-new dish that kids and grown-ups both love!

Snezhana

Recipe author

Composition / ingredients

Servings:

Kefir

0.5

Egg

Wheat flour

Cooked deli sausage

Hard cheese

Tomato

Fresh herbs

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 43 % 13 g

Carbohydrates 27 % 8 g

171 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 45 min

Step 1:

How do you make pancakes that taste like pizza on kefir? Start by gathering the ingredients. Feel free to adjust the mix-ins to your own taste. Use whatever sausage you like — cooked, semi-smoked, or smoked deli sausage, or even ham or hot dogs. Chop it finely with a knife or shred it on the coarse side of a grater.
Step 2:

Any cheese works too, but a good melting hard cheese is best. I used two kinds — a hard cheese and a smoked cheese — which made them extra flavorful. Grate the cheese on the coarse side of a box grater.
Step 3:

Pick tomatoes that are juicy but not watery. You can peel them if you like. Wash the tomatoes, pat them dry, and dice them.
Step 4:

Wash the fresh herbs, dry them, and chop them finely with a knife. You can also add some green or yellow onion, finely chopped.
Step 5:

Crack the egg into a deep bowl and beat it with a fork or whisk until smooth.
Step 6:

Add all your prepared mix-ins to the bowl with the beaten egg.
Step 7:

Pour in the kefir (any fat content, depending on taste and what you have on hand). Add a pinch of baking soda (you can use baking powder instead, but it's better mixed in with the flour). Stir the batter. Season with salt and ground black pepper to taste — go easy, since the sausage and cheese are already salty.
Step 8:

Stir the sifted wheat flour into the batter. You may need a little more or less than I did — go by the consistency. The batter should be thick, but not stiff.
Step 9:

Pour the vegetable oil into a skillet and heat it up. Drop small spoonfuls of batter onto the pan, shaping little pancakes. Fry them for about 2–3 minutes over medium heat on the first side.
Step 10:

Flip them with a spatula and fry the second side for another couple of minutes. Then cover the skillet with a lid and let the pancakes cook a few more minutes so they set fully inside. Transfer them to a paper towel to blot off excess oil, then move them to a serving plate. Serve with sour cream, mayonnaise, or any sauce you like. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Be ready to use more or less flour than the recipe calls for. Go by the consistency you want, not by the exact amount. To avoid slip-ups, it helps to know a bit about flour and how it behaves!
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're baking, pan-frying, or grilling, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.