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Pancakes stuffed with apples on kefir

Apple-Stuffed Kefir Pancakes

Fluffy, fragrant, homemade, with a sweet surprise inside! These stuffed kefir pancakes are just the thing to brighten your family's morning. They're quick to make, and you can swap the filling to suit your taste — fruit, berries, chocolate, dried fruit, pastry cream, or dulce de leche all work. I make mine with apples.

nasstin

Recipe author

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Composition / ingredients

Servings:

Kefir (or buttermilk)

250

Wheat flour (you may need slightly more or less depending on the flour)

1.5

Chicken eggs

Sugar

Table salt

0.5

Baking soda

0.5

Ground cinnamon

0.3

Vanillin

0.3

Apples

150

Vegetable oil (1 tablespoon in the batter and about 4 tablespoons for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 33 % 13 g

Carbohydrates 55 % 22 g

219 kcal

GI: 17 / 0 / 83

Cooking method

Cooking time: 25 min

Step 1:

How do you make stuffed pancakes? Gather the ingredients. Wash and dry the apples well. Any fat content of kefir works — I used a thick one.
Step 2:

In a deep bowl, stir together the salt and sugar.
Step 3:

Add the ground cinnamon and vanilla, then crack in the raw egg.
Step 4:

Mix well with a fork or spoon.
Step 5:

Pour in the warm kefir (around 85–105°F / 30–40°C) and the vegetable oil, and stir again.
Step 6:

Add the baking soda and stir. The batter may get a little fluffier — that's exactly what you want.
Step 7:

Add the flour a little at a time — you may not need all of it, or you may need a touch more. Watch the consistency: the batter should be like thick sour cream.
Step 8:

The batter is ready! Let it rest for a bit while you prep the apples.
Step 9:

I leave the peel on, but you can remove it if you like. Core the apples and slice them into thin pieces. I cut mine thin, but slice them thicker if you want the apple to really stand out.
Step 10:

Drop 1 tablespoon of batter at a time onto a preheated, oiled skillet. For rounder, neater pancakes, pour the batter off the tip of the spoon held perpendicular to the pan.
Step 11:

Set one apple slice on each pancake.
Step 12:

Spoon a little more batter over the apple. I love this method because the filling stays tucked inside and doesn't scorch as it fries. Cook the pancakes until golden over medium heat — they usually go fast, so stay close and be ready to flip.
Step 13:

Flip the pancakes and finish cooking them on the other side.
Step 14:

Serve the finished pancakes with honey or your favorite jam. Enjoy with a cup of tea!

My family loves these pancakes and I make them often, so I like to mix things up — a filling is just the thing. There are endless options: plums, peaches, pears, or other fruit, sliced like I did, or grated or finely chopped and stirred right into the batter. For a savory version, halve the sugar, skip the cinnamon and vanilla, and use ham, sausage, cheese, chopped hard-boiled egg and herbs, cooked sausage links, browned ground meat, or even imitation crab. It turns out great — give it a try!
Be ready to use more or less flour than the recipe calls for. Go by the desired batter consistency rather than an exact amount.
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 harmful compounds. Unrefined oils, with few exceptions, have a low smoke point and are full of unfiltered particles that scorch quickly. Refined oils hold up better to heat. For oven, skillet, or grill cooking, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are common choices.