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Pancakes with apples on kefir

Apple Kefir Pancakes

The perfect breakfast for kids and grown-ups alike! These apple kefir pancakes come out tender, airy, and downright delicious. Serve them with sour cream, any sweet cream or sauce, fruit butter, jam, or honey — they're wonderful with tea, with coffee, or all on their own. Give them a try!

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Kefir

250

Flour

160

Apples (I used 3 small ones)

Eggs

Sugar (heaping)

Baking soda

0.5

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 7 % 2 g

Carbohydrates 76 % 22 g

128 kcal

GI: 19 / 0 / 81

Cooking method

Step 1:

How do you make kefir pancakes with apples? Start by gathering all your ingredients. Any apples will work, but sweet-tart ones are best. If yours are on the sour side, add a little more sugar; if they're very sweet, cut back a bit.
Step 2:

In a separate bowl, whisk the eggs with the sugar and salt until smooth. You don't need a fluffy foam here, so there's no need to beat them.
Step 3:

Stir the baking soda into the kefir. Keep in mind the mixture can bubble up and grow in volume as the two react, so pour the kefir into a large container ahead of time.
Step 4:

Pour the kefir into the egg mixture and stir until smooth.
Step 5:

Sift the flour right into the batter. Use a small sieve so the flour doesn't dust all over your counter.
Step 6:

Mix the batter well so there are no lumps. A spoon, whisk, fork, or mixer all work.
Step 7:

Wash the apples well, pat them dry, core them, and cut into small dice. My apples had thin, tender skins, so I left them on — but feel free to peel yours before dicing.
Step 8:

Add the apples to the batter and stir. By the way, you can grate the apples instead of dicing them — the pancakes will come out even more tender.
Step 9:

Heat a little vegetable oil in a skillet and fry the pancakes for 2–3 minutes per side.

For me, fall weather always brings apples to mind. So as soon as the first autumn chill set in (we haven't hit real cold yet), I picked up some apple tea and baked a batch of these apple pancakes. I curled up with a favorite book and spent most of my day off that way — pure soul food. I think we all need these little resets, and it's worth carving out time just for yourself at least once a month.
Be ready for the flour amount to shift a little up or down from what's listed. Go by the consistency of the batter rather than a fixed amount of flour. To avoid missteps, it helps to understand how flour 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 form harmful compounds, including carcinogens. With few exceptions, unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat far better and have a higher smoke point. Whenever you bake, pan-fry, or grill, make sure you're using an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.