Kefir revolution: The secret to perfect pancakes unveiled
Most of us reach for milk or buttermilk when preparing pancake batter. However, if you substitute it with kefir just once, you might be pleasantly surprised. The pancakes turn out delicate, flexible, and have a distinctive flavour that pairs wonderfully with both sweet and savoury toppings.
Better batter consistency
Kefir has a slightly thick, creamy texture which gives pancake batter elasticity and helps it adhere better to the pan. Unlike milk, which is more watery, kefir binds ingredients into a uniform, velvety mixture—meaning you don't need to add as much flour to achieve a good consistency.
Natural fluffiness and softness
Kefir contains natural bacterial cultures and gently fermenting components that act as a natural leavening agent. This results in pancakes that are fluffier and softer even without the addition of baking powder or bicarbonate of soda. It's an excellent solution for those who prefer a "powder-free" kitchen.
Flavour with character
Unlike neutral milk and slightly sour buttermilk, kefir gives the batter a slightly yoghurt-like, distinct flavour. 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
Kefir is fermented and naturally contains less lactose than milk. Consequently, 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,
- 350 ml of kefir,
- 120 ml of sparkling water,
- 160 g of wheat 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 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.
