AuthordanieldiverI love starting the weekend off with a pancake breakfast and until recently it was always with buttermilk pancakes, however I don't always have buttermilk. Lately I'm never without kefir in my fridge and it's not simply because of all the numerous health benefits of the tangy elixir that I now make all my pancakes with it but simply because it makes the best pancakes ever. They make the spongiest and lightest pancakes. I do adore these pancakes with a simple blackberry syrup made by thawing berries in some honey in a small pan over low heat until the berries have thawed and omitted their deep purple juices into the honey.
In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.
Add the kefir and crack in the eggs. Whisk together until free of lumps. Then set aside.
Meanwhile, grease a non-stick pan with vegetable oil using a pastry brush or kitchen paper and place over a medium heat.
Using a small ladle or a 1/4 cup measure dollop 4 measure into the pan. Allow to cook until bubbles begin to form then flip them over and cook for a further 1 minute, if even until golden. Repeat until all the batter is used. I get 12 pancakes from this amount of batter.
Ingredients
Directions
In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.
Add the kefir and crack in the eggs. Whisk together until free of lumps. Then set aside.
Meanwhile, grease a non-stick pan with vegetable oil using a pastry brush or kitchen paper and place over a medium heat.
Using a small ladle or a 1/4 cup measure dollop 4 measure into the pan. Allow to cook until bubbles begin to form then flip them over and cook for a further 1 minute, if even until golden. Repeat until all the batter is used. I get 12 pancakes from this amount of batter.