Whole grain pancakes with kefir
Origin of the recipe
Whole-grain kefir pancakes are a modern take on a classic Russian dish, adapted to healthy eating principles. The use of whole-grain flour gives the pancakes a rich flavor, fiber, and slow-release carbohydrates. This recipe is especially popular among healthy lifestyle enthusiasts and has become a staple in the morning menu of health-conscious families.
What do you need for cooking?
Ingredients
-
Egg
-
Salt
-
Sweetener
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Kefir
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Whole grain flour
-
Soda
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Boiling water
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowl
- Whisk
- shoulder blade
- Non-stick frying pan
Step-by-step recipe:
Step 1:
In a large bowl, combine eggs, stevia and salt.
Step 2:
Pour in kefir and mix thoroughly.
Step 3:
Add whole wheat flour and baking soda, then whisk until smooth and lump-free.
Step 4:
Carefully add boiling water and continue stirring.
Step 5:
Pour in vegetable oil and mix the dough thoroughly again.
Step 6:
Heat a frying pan and lightly grease it with vegetable oil.
Step 7:
Pour a ladle of batter into the pan and immediately tilt it to distribute it evenly across the bottom.
Step 8:
Fry the pancake over medium heat until golden brown on one side.
Step 9:
Carefully lift with a spatula and turn over, then fry the other side.
Step 10:
Place the finished pancake on a plate.
Step 11:
Repeat steps 6-10 until you run out of dough.
Step 12:
Serve whole-wheat pancakes hot—they go great with sour cream and fresh green onions.
Cooking tips:
Sift the whole-wheat flour. Despite its dense structure, sifting it will improve the consistency of the batter and make the pancakes lighter.
Let the batter rest for 10–15 minutes. Whole-wheat flour absorbs liquid more slowly than wheat flour. Resting the batter will ensure a more tender and elastic texture for your pancakes.
Use kefir at room temperature. Cold kefir can cause lumps and slow down the hydration of the flour. It's best to remove it from the refrigerator beforehand.
Watch the dough's consistency. It should be like thick sour cream—easy to pour from a spoon, but not watery. Adjust if necessary by adding kefir or flour.
Fry over medium heat in a non-stick frying pan.
Whole grain pancakes take a little longer to cook than regular pancakes. Don't rush to flip them—wait until they're bubbly and the edges are crisp.
Serve immediately after cooking. Wholegrain pancakes are especially delicious when warm. They pair perfectly with natural yogurt, fresh berries, bananas, or honey.
