Super fluffy Keffir Pancakes

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?

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:

1. In a bowl sift flour, baking powder, baking soda and salt together. Set aside.
2. Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
3. 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.
4. Fold in the sifted flour mixture gently (don’t over mix as we don’t want the glutens activated).
5. Fold the beaten egg white into the batter and mix together gently, do not over-mix!
6. Spray your skillet with non-stick spray set to medium temperature (or 350°F).
7. 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.
8. Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit, and whipped cream!

They are the fluffiest!