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- Kefir pancakes with blueberries
Kefir pancakes with blueberries
Ingredients
Step by step process
Preparing the batter
- 1
Mix the plain flour, sugar, vanilla sugar, baking powder and a pinch of salt. Optionally add lemon zest for a fresh aroma.
TIP:Mix the wet and dry ingredients just until combined and don't mix for long, or the dough will be stiff. Let it rest for 5-10 minutes so the flour can absorb the liquid and the texture improves.
- 2
In a separate bowl, whisk the kefir with the eggs and stir in the melted (not hot) butter. Pour the wet mixture into the dry ingredients and briefly whisk to a smooth, fairly thick batter with no large lumps. Let it rest for 5 minutes so the flour absorbs the liquid.
Frying the pancakes
- 3
Heat a thin layer of sunflower oil in a non-stick pan over medium heat. Test with a small drop of batter: it should sizzle gently right away, but not brown too quickly.
TIP:A drop of batter in the oil should sizzle and slowly rise to the surface. It should not turn dark immediately. At a medium temperature, you'll get golden pancakes without burning.
- 4
Ladle the batter to form small pancakes (about 7 cm in diameter). Fry for 2-3 minutes until bubbles form on the surface and the edges set.
- 5
Flip and cook for another 1-2 minutes until golden. Keep the finished pancakes warm (e.g. in an oven at 80 °C) and add a little oil to the pan as needed while frying.
Serving
- 6
Serve warm pancakes with plain yogurt, fresh blueberries and maple syrup drizzled on top.
TIP:Serve warm pancakes with cool yogurt or quark and fresh fruit for a temperature contrast. For crispness, sprinkle with small nuts or seeds and lightly drizzle with syrup.
- 7
Serve immediately after cooking. Store leftovers in the fridge for up to 2 days and reheat briefly in a dry pan.
More tips:
If the batter is too thick, thin it with a spoonful or two of kefir. If it is too thin, stir in a small amount of flour.
For extra fluffiness, whip the egg whites to soft peaks and gently fold them in at the end.
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