Kéfir Pancakes

On January 23, 2021 0 Comments - Batter, Pancake, Soda

I bought kéfir (pronounced kə-FEER) so I could try Kéfir Pancakes. Kéfir is a fermented milk drink similar to a thin yogurt that is made from kéfir grains and milk. I have made waffles with yogurt as the dairy, but thought kéfir sounded interesting. Kéfir is found in grocery stores near the yogurt.

Kéfir adds an interesting flavour to the pancakes. My wife even likes them without syrup, just some butter.

Milk is added to thin the kéfir. How much milk you use depends on how thick you like your pancakes. 1/4 cup milk on the 2-cup batter recipe will result in a thick pancake. I prefer mine fairly thin, so I use 1/2 cup milk. If you use 1/4 cup milk, spread the batter on the griddle with the bottom of the ladle. Note, this recipe does not use any baking powder. Kéfir is acidic, so only baking soda is added. Whisk the wet and dry ingredients together for a short period, as the baking soda/acid bubbling comes quickly. A long mix drives the bubbles out. You can add some baking power to help with the rise if you mix too much.

Kéfir Pancakes
 
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Kéfir is a fermented milk drink similar to a thin yogurt that is made from kéfir grains and milk. When used in pancakes, it adds flavour. Note: this recipe does not use any baking powder. Kéfir is acidic, so only baking soda is added. Mix the wet and dry ingredients for a short period, as the baking soda/acid bubbling comes quickly. A long mix drives the bubbles out.
Author:
Recipe type: Pancakes
Serves: 8 or 16 (4") Pancakes
Ingredients
2 Cups Batter
  • 1 cup (125 g) Flour
  • ¾ tsp (6 g) Baking Soda
  • ½ tsp (3 g) Baking Powder (optional)
  • ¼ tsp (2 g) Sea Salt
  • 1 cup (240 g) Kéfir plain
  • ¼ - ½ cup (60-120 g) Milk
  • 1 (50 g) Eggs
  • 1½ TBSP (25 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract
  • For griddle surface Non-stick Spray or vegetable oil
4 Cups Batter
  • 2 cups (250 g) Flour
  • 1½ tsp (11 g) Baking Soda
  • 1 tsp (5 g) Baking Powder (optional)
  • ½ tsp (3 g) Sea Salt
  • 2 cups (480 g) Kéfir plain
  • ½ - 1 cup (120-240 g) Milk
  • 2 (100 g) Eggs
  • 3 TBSP (45 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract
  • For griddle surface Non-stick Spray or vegetable oil
Instructions
  1. Turn on griddle. Heat until drop of water sizzles
  2. Griddle - 350°F/180°C/Gas 4 - Moderate to 375°F/190°C/Gas 5 - Moderately hot
  3. In a large bowl, whisk dry ingredients
  4. In a medium bowl, whisk kéfir, eggs, milk, butter (oil) and vanilla extract
  5. Add ALL of the wet mixture to dry and whisk, but not too long.
  6. Apply non-stick spray or oil to the griddle.
  7. Pour ¼ cup batter to make 1 pancake. If the batter is thick, spread out with bottom of ladle.
  8. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes
  9. Holes will appear, pop and not fill in.
  10. Flip over and bake until bottom golden brown, about 2 minutes
  11. Remove and serve

Recipe inspired by Kefir Pancakes – Hubert Cormier, nutritionist.
https://www.liberte.ca/en/kefir-pancakes

Details: How to make Pancakes

Included with each pancake recipe.

Equipment

  • Two bowls. A smaller one for the wet ingredients and a larger bowl for the dry ingredients / final mix
  • Whisk – In a pinch you can use a large fork
  • Scale
  • Measuring spoons
  • Measuring cup or ladle to pour mixture onto griddle
  • Griddle – I use a low cost electric griddle
  • Spatula – I use a Winco NC-RS Nylon Fish Spatula

A common question in North America is why use a scale. When I went to baking school, the first thing we were told is to do measuring with a scale. Especially for flour. Flour packs and a cup of flour can weigh anywhere from 100 grams to 140 grams. I use 125 grams as a cup so regardless of whether you flour is packed or just sifted, 125 grams is a cup. For small measurements I do use measuring spoons.

Why grams and not ounces? Commercial baking is done in grams and my training is commercial.

Directions

  1. Turn on griddle. Heat until drop of water sizzles. 350°F/180°C/Gas 4 – Moderate to 375°F/190°C/Gas 5 – Moderately hot. Let griddle warm up for 10 minutes for heat to distribute evenly.
  2. In a large bowl whisk dry ingredients.

    3. Whisk eggs

  3. In a medium bowl, break egg(s). If you get any shell in it is easy to remove. Whisk to break up the yoke. I sometimes use a large fork.
  4. Add other wet ingredients and whisk.

    5. Whisk 2/3 of wet into dry. Easier to eliminate lumps.

  5. Add 2/3 of the wet mixture to the dry and whisk. This thicker batter makes it easier to work out the lumps. Then add the remaining liquid and whisk.
    FOR RECIPES WITH BAKING SODA ONLY: Add all wet to dry in one step. Do not whisk too long as the bubbles appear immediately and will be driven out.
  6. Apply non-stick spray or oil to the griddle.

    7. Pour batter.

  7. Pour 1/4 cup batter to make 1 pancake. I use a measuring cup with a long spout.

    8. Pour with a small ladle

  8. For thicker batters, such as the Orange Juice Whole Wheat Pancakes, use a small ladle.
  9. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes. If the bottom is too dark but the top is not set, lower your het temperature.
  10. Holes will appear, pop and not fill in. Whole wheat pancakes will not show bubbles as much. All purpose flour tends to show the bubbles more than whole wheat.
  11. Flip over and bake until bottom golden brown, about 2 minutes
  12. Remove and serve with butter and maple syrup or your choice of toppings.

Tips

You can freeze and reheat extra pancakes. Store in a freezer bag then reheat at 350°F/180°C for a few minutes.

Pancake Recipes

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