Best 3 Fluffy Kefir Pancakes Recipes

FLUFFY KEFIR PANCAKES

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• Break the egg into another bowl and lightly beat it. Then add the kefir, milk and vanilla extract and whisk them all together.
• Add the wet ingredients to the dry, and whisk them together until combined. The batter should be a bit lumpy, but without any large pockets of flour.
• Preheat a griddle or large skillet over medium heat. Lightly grease and spoon on the batter - I used a 1/3 cup scoop, more or less full.
• When the surface has a fair number of bubbles, about 3-4 minutes, flip over and cook an additional 1 to 2 minutes.
• Serve with your favorite toppings - I like a good jam, and maple syrup and fresh fruit are a natural, too.

FLUFFY KEFIR PANCAKES

Steps:

• Place kefir grains in a clean jar and fill with milk. Cover with cheesecloth and use a string of twine or rubber band to secure it. Let it sit for 24 hours, gently shaking it side-to-side a bit about 3 times a day. Once the milk has thickened and the texture is like thin yogurt the kefir is ready. The more it ferments the mixture will thicken until you see it starting to separate into curds and whey. I usually try to take care of it before it starts some serious separation.The warmer your home is, the less time it will take, and vice versa.
• Strain out the kefir grains through a sieve, gently shaking the sieve from side to side to let kefir drain through. I recommend using plastic sieve instead of metal. Avoid using metal spoon either. That way your grains will stay healthy, as metal can cause unnecessary reaction.
• Rinse the jar and kefir grains with water. Place them back in a clean jar and refill with milk to make another batch. With time, as grains multiply and grow you should add more milk to adjust the proportions.
• Another tip would be to discard any grains that have flown to the top immediately after refilling with new batch of milk. Those are empty grains that are done with the job and we no longer need them. All other healthy grains will stay at the bottom, but you will notice them flowing to the top once they start fermenting the milk, and that's ok.
• The kefir you strained from this batch is ready for drinking! You can drink it at room temperature, or refrigerate it to chill a bit. Feel free to blend it with various fruits, spices, or extracts to add some flavor. Alternatively, it can be stored in the fridge for up to a week.
• You can make as little or as much as you want, I usually make 0.5 ml of kefir every day (and I slow things down a bit if I have a backlog by letting it ferment in the fridge instead of in the pantry). If you only have a tablespoon or two of grains to begin with, just use a cup or two of milk to begin with, until your grains have multiplied enough to ferment more milk.
• To make fluffy kefir pancakes, whisk the eggs with sugar and vanilla in the mixing bowl. Warm up the kefir slightly and pour into the egg mixture. Add the melted butter and mix.
• In a separate bowl, whisk the flour with baking soda, baking powder and salt. Add the dry ingredients to the kefir and egg mixture. Quickly mix everything to combine, but avoid over mixing. If there are a few lumps left, don't worry, they will disappear while cooking. Leave it to rest for 5-7 minutes.
• The batter should be thick and resemble a consistency of thick sour cream.
• Heat the skillet with oil over medium high heat. Place a tablespoon of batter on the skillet leaving some space between pancakes. Switch the heat to low and cook until golden, then using 2 forks flip to the other side and cook for another few minutes until golden.
• Serve warm with sour cream, honey, jam or caramel sauce.

FLUFFY PANCAKES

Steps:

• If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
• To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, we made 20cm pancakes for a serving size of one per person, or if you are very hungry, two per person. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.