Kefir-based fluffy pancakes
Plump, fluffy and mouth-watering. This is how pancakes are meant to be. Food photographer Vladislava Sokolova has shared her easy recipe for making exactly those. You make them with wheat flour and kefir.* The key thing here is to whip the eggs really well, so that the batter would have that thick sour cream consistency. Frying your pancakes under a lid will help make them even fluffier.
This is a great idea for a family breakfast. Serve it with your favourite jam, honey, berries or maple syrup. Bon appetite!
*Kefir is Russian fermented milk product.
Vladislava Sokolova, food photographer.
1 glass kefir
1,5 glass wheat flour
2-3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda
In a big bowl combine flour, sugar, baking soda, baking powder and lemon zest. In a separate bowl mix together eggs, milk and ricotta. Combine the contents of two bowls together and stir well, carefully add lemon juice. Don’t stir the batter too much, just enough to blend all ingredients together.
In a bowl whip eggs well with a whisk, add sugar and salt. Pour kefir in and stir well. Add baking soda
Sift the flour over a bowl counting batter mix. It should become thick enough, then add a tablespoon of vegetable oil and start frying right away!
Preheat a pan and put vegetable oil in. When the oil gets hot, use a spoon to scoop out the pancake batter into the pan. Cook for 1-2 minutes over medium heat until they get golden brown.
Then turn the pancakes over. Put a lid over your pan (this will make them fluffier) and cook for 1-2 minutes more.
Best served warm with honey, jam or berries.