Go Back
–+ servings

Fluffy kefir pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Batter resting time 10 minutes
Total Time 35 minutes
Servings 4 servings
Print the recipe

Ingredients

  • 250 ml plain milk kefir Let the kefir come to room temperature before mixing.
  • 220–250 g all-purpose flour Add gradually; the batter should fall slowly from a spoon.
  • 1 egg
  • 2 tbsp caster sugar
  • ¼ tsp salt
  • ½ tsp baking soda Level off the measuring spoon.
  • 3–4 tbsp refined sunflower oil For the first batch; add more between batches as needed.

You will need

  • Mixing bowl
  • Whisk
  • Fine sieve
  • Kitchen scale, measuring jug and measuring spoons
  • Nonstick frying pan with a lid
  • Spoon and spatula
  • Plate and kitchen paper
  • Food thermometer

Instructions

  • Whisk the egg, sugar and salt in a mixing bowl, then mix in the room-temperature kefir.
  • Gradually sift and mix in the flour, starting with 220 g and adding the rest only as needed, until no lumps remain and the thick batter falls slowly from a spoon.
  • Sift the baking soda over the batter and mix it in evenly.
  • Rest the batter for 10 minutes without disturbing it, and do not stir it again.
  • Heat the sunflower oil in the frying pan over medium heat.
  • Gently spoon the batter into the hot oil, using about 2 tbsp per pancake and leaving space between them.
  • Fry with the lid on for about 2–3 minutes, until the bottoms are golden and the tops begin to set.
  • Flip and fry uncovered for about 2 minutes, until golden underneath and cooked through in the centre.
  • Transfer to a plate lined with kitchen paper to absorb excess oil.
  • Cook the rest of the batter in the same way, adding oil between batches as needed, and serve warm.
    • If the pancakes brown before the centres are cooked, turn the heat down. Break one open to check that no wet batter remains.

Storage and safety

Put leftovers in a shallow container and refrigerate promptly, within 2 hours of cooking, or within 1 hour if the room is hotter than 32°C (90°F). Store at 4°C (40°F) or below for up to 3 days, and cover once chilled. Reheat until the centre reaches 74°C (165°F), checking with a food thermometer.