Buckwheat pancakes with kefir
Origin of the recipe
This recipe combines traditional healthy eating with modern approaches to a healthy diet. Buckwheat flour, rich in protein and fiber, combined with kefir creates a light, nutritious base. These pancakes are popular among healthy and gluten-free dieters, especially in Russia and Scandinavia, where simple and natural ingredients are prized.
What do you need for cooking?
Ingredients
-
Kefir
-
Eggs
-
Buckwheat flour
-
Salt
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Soda
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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 kefir, eggs, and salt. Stir until smooth.
Step 2:
Add buckwheat flour mixed with soda and beat all ingredients with a whisk.
Step 3:
Let the dough sit for 15 minutes.
Step 4:
Heat a frying pan and grease it with vegetable oil.
Step 5:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 6:
Fry the pancake over medium heat until golden brown on one side.
Step 7:
Carefully flip the pancake with a spatula and fry the other side.
Step 8:
Place the finished pancake on a plate.
Step 9:
Repeat steps 4-8 until you run out of dough.
Step 10:
Serve the kefir and buckwheat pancakes hot with sour cream and green onions.
Cooking tips:
Sift the buckwheat flour. Buckwheat flour is often lumpy. Be sure to sift it before adding it to the batter—this will ensure a smooth consistency and a soft texture for the pancakes.
Let the dough rest. After kneading, let the dough rest for 15–20 minutes. This will allow the flour to fully absorb the liquid, and the gluten (even in a gluten-free mixture) to "rest." The pancakes will become more elastic and won't tear.
Use fresh kefir at room temperature. Cold kefir can cause the whites to curdle and the batter to spread unevenly in the pan. Let it warm up slightly before kneading.
Fry in a non-stick pan with no or minimal oil. Thanks to the kefir and buckwheat flour, these pancakes are virtually non-stick. For a diet-friendly option, you can skip the oil entirely or brush a thin layer of oil onto the pan.
Watch the consistency of the dough. It should be like thick sour cream—easy to pour from a spoon, but not watery. If the dough is too thick, add a little water or kefir; if it's too runny, add a little buckwheat flour.
Serve immediately after cooking. Diet buckwheat pancakes are especially delicious when warm. Serve them with cottage cheese, berries, fruit, or natural yogurt to enhance their nutritional benefits and make your breakfast truly balanced.
