Fluffy Kefir Pancakes

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 tbsp Milk kefir grains

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Caramel
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 4 tbsp Butter
  • 1/2 liter Homogenised cow's milk, organic

• Tools & Equipment

  • 1 Clean jar

• Other

  • Homemade Kefir (makes 0.5 L:
  • 2 cups Kefir

Found on gastrosenses.com

Description

Ingredients

• Homemade Kefir (makes 0.5 L):
• 2 tbsp milk kefir grains
• 0.5 L organic homogenised cow’s milk
• clean jar, cheesecloth, twine or rubber band, wooden or plastic spoon, plastic sieve
• Fluffy Kefir Pancakes:
• 2 cups kefir
• 2 eggs
• 4 tbsp melted butter
• 2¾ cups all-purpose flour
• 2 tsp vanilla extract
• 2 tbsp sugar
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp baking powder
• 4-5 tbsp oil
• caramel, honey, sour cream for garnishing

Directions

• Place kefir grains in a clean jar and fill with milk. Cover with cheesecloth and use a string of twine or rubber band to secure it. Let it sit for 24 hours, gently shaking it side-to-side a bit about 3 times a day. Once the milk has thickened and the texture is like thin yogurt the kefir is ready. The more it ferments the mixture will thicken until you see it starting to separate into curds and whey. I usually try to take care of it before it starts some serious separation.The warmer your home is, the less time it will take, and vice versa.
• Strain out the kefir grains through a sieve, gently shaking the sieve from side to side to let kefir drain through. I recommend using plastic sieve instead of metal. Avoid using metal spoon either. That way your grains will stay healthy, as metal can cause unnecessary reaction.
• Rinse the jar and kefir grains with water. Place them back in a clean jar and refill with milk to make another batch. With time, as grains multiply and grow you should add more milk to adjust the proportions.
• Another tip would be to discard any grains that have flown to the top immediately after refilling with new batch of milk. Those are empty grains that are done with the job and we no longer need them. All other healthy grains will stay at the bottom, but you will notice them flowing to the top once they start fermenting the milk, and thats ok.
• The kefir you strained from this batch is ready for drinking! You can drink it at room temperature, or refrigerate it to chill a bit. Feel free to blend it with various fruits, spices, or extracts to add some flavor. Alternatively, it can be stored in the fridge for up to a week.
• You can make as little or as much as you want, I usually make 0.5 ml of kefir every day (and I slow things down a bit if I have a backlog by letting it ferment in the fridge instead of in the pantry). If you only have a tablespoon or two of grains to begin with, just use a cup or two of milk to begin with, until your grains have multiplied enough to ferment more milk.
• To make fluffy kefir pancakes, whisk the eggs with sugar and vanilla in the mixing bowl. Warm up the kefir slightly and pour into the egg mixture. Add the melted butter and mix.
• In a separate bowl, whisk the flour with baking soda, baking powder and salt. Add the dry ingredients to the kefir and egg mixture. Quickly mix everything to combine, but avoid over mixing. If there are a few lumps left, don’t worry, they will disappear while cooking. Leave it to rest for 5-7 minutes.
• The batter should be thick and resemble a consistency of thick sour cream.
• Heat the skillet with oil over medium high heat. Place a tablespoon of batter on the skillet leaving some space between pancakes. Switch the heat to low and cook until golden, then using 2 forks flip to the other side and cook for another few minutes until golden.
• Serve warm with sour cream, honey, jam or caramel sauce.