Kefir: The secret to perfectly fluffy, flavourful pancakes
Most of us reach for milk or buttermilk when preparing pancake batter. However, if you try using kefir instead, you might be pleasantly surprised. The pancakes become delicate, flexible, and offer a distinctive flavour that pairs wonderfully with both sweet and savoury toppings.
Better batter consistency
Kefir has a slightly thick, creamy texture that gives pancake batter elasticity and helps it stick better to the pan. Unlike milk, which is more watery, kefir binds ingredients into a uniform, velvety mixture—so you don't need to add as much flour to achieve a good consistency.
Natural fluffiness and softness
Kefir contains natural bacterial cultures and gentle fermenting components that act as a natural leavening agent. This leads to pancakes that are fluffier and softer, even without the addition of baking powder or soda. It's an excellent option for those who prefer a "powder-free" kitchen.
Flavour with character
Unlike neutral milk and slightly sour buttermilk, kefir imparts a slightly yogurt-like, distinct flavour to the batter. It's the perfect base for both savoury and sweet pancakes—the taste is richer but doesn't overpower the filling or toppings.
Better tolerance and digestion
Being fermented, kefir naturally contains less lactose than milk. As a result, pancakes made with kefir are often better tolerated by people with sensitive digestive systems. Additionally, the bacterial cultures aid digestion, which is important if we end up eating more pancakes than we planned.
Recipe for kefir pancakes
Ingredients (for about 10–12 pancakes):
- 2 eggs,
- 1 and a half cups of kefir,
- half a cup of sparkling water,
- 1 and 1/4 cups of all-purpose flour,
- 2 tablespoons of oil,
- a pinch of salt,
- optional 1 teaspoon of sugar (for the sweet version).
Instructions:
- In a large bowl, beat the eggs with kefir and sparkling water.
- Add the flour, salt (and sugar if using), then mix thoroughly with a whisk or mixer to avoid lumps.
- Pour in the oil and mix again—the batter should be smooth and have the consistency of runny cream.
- Let the batter rest for about 15–20 minutes to improve consistency.
- Heat a pan with a bit of oil and fry thin pancakes on medium heat, on both sides, until they are golden brown.
