We had some dear friends over for brunch in early October and I thought I’d make a “Biggy Breakfast” for us. You know the ones on the menu at your local greasy spoon: eggs, bacon, sausage, home fries, and pancakes! Overboard, indeed, but it’s the type of breakfast that is easy to share. These pancakes are my favourite, so light and fluffy. I normally make them with buttermilk but I had some unflavoured Keffir on hand so I thought, why not?
Super fluffy Keffir Pancakes
Ingredients:
- 200 g all-purpose flour
- 200 mL keffir
- 100 mL water or milk
- 2 large eggs, separated
- 30 g sugar
- 10 mL vanilla extract
- 7 g baking powder
- 7 g baking soda
- pinch of cream of tartar
- pinch salt
- 1 nonstick cooking spray
Directions:
- In a bowl sift flour, baking powder, baking soda and salt together. Set aside.
- Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
- Beat the egg yolk with the sugar until creamy, pale yellow and thick; add the keffir and the water or milk, vanilla and beat until smooth on a slow speed.
- Fold in the sifted flour mixture gently (don’t over mix as we don’t want the glutens activated).
- Fold the beaten egg white into the batter and mix together gently, do not over-mix!
- Spray your skillet with non-stick spray set to medium temperature (or 350°F).
- Drop about 125 mL of batter on the pan for each pancake and spread out to about 15-20 cm and cook until you see a few bubbles on the surface of the batter. Flip the pancakes and cook for about another 1-2 minutes and the pancake is not too wobbly when you touch the centre with your fingers. Repeat until you have used up all the batter.
- Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit, and whipped cream!
They are the fluffiest!
Kitcheninspirations 