Yes, people, we are in a pancake power mode right now. As Lauren mentioned in the Peanut Butter Banana Pancake post yesterday, these are great recipes to serve to that special someone for a Valentine’s Day/Weekend breakfast in bed!
Now, we’re going to play a little guessing game. It’s called, “What is it?”
Here are the hints…
It’s sort of wierd-looking, and sits out on the counter for much longer than you would think milk should sit, it has a slightly sour taste and appears to be curdled.
Yep, that’s homemade kefir, my friends.
Totally edible, drinkable, bakable. Loaded with probiotics and good bacteria for your tummy. I say, give it a go!
Since I just jumped on board the Kefir band-wagon, thanks to Amber (who also fashioned this darling little jarful of the starter for me ), I haven’t had much time to utilize its greatness, but thought this would be a good starting point.
Note to self: don’t substitute kefir for all of the milk when making a bowl of perfectly good oatmeal… it won’t be perfectly good for long. Too sour, too yogurty, not enough creamy oatmeal goodness. That’s all I’m saying.
Anyways, here’s a fabulous, fluffy kefir pancake recipe:
Mix the dry ingredients.
Mix the wet ingredients in with the dry ingredients.
Don’t forget that kefir!
Stir until a thick, but slightly runny batter is formed.
Heat some canola oil on a smooth griddle and when its hot, add some batter to the pan (>1/4 cup).
Flip that flap jack.
Serve with pure maple syrup, fresh fruit, and a sprinkle of powdered sugar.
These healthy little cakes are fan-tas-tic! They also taste great as leftovers the next day. All you have to do is pop them in the toaster and munch on them on your jolly drive to work.
Whole Wheat Cinnamon Kefir Pancakes
Makes 10-12 medium pancakes
1 cup whole wheat flour
1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt (1/8 tsp)
1 Tbsp brown sugar
1Tbsp canola oil, plus more for grill pan
1 tsp vanilla
1 tsp cinnamon
1 egg, beaten
1 1/3 cups kefir (can sub milk or buttermilk)
Fresh fruit, topping (optional)
Pure maple syrup (optional)
Mix together dry ingredients (flours, baking soda & powder, brown sugar, cinnamon, salt). Beat egg in a little bowl then add to the dry mixture along with the vanilla, kefir, and 1 Tbsp of canola oil. Mix together with a spoon, adding a little more kefir/milk, if it is too dry. The batter should be thick, but still able to run off the spoon somewhat smoothly.
Heat a large sauté pan or a smooth griddle, with about 1/2 Tbsp of canola oil, spreading it around. When it’s nice and hot, drop about a little less than a 1/4 cup’s worth of batter, making a few pancakes at a time. They will spread, so don’t put them too close together. Drop the heat to medium. After about 2-3 minutes flip them over and let them cook for another 2-3 minutes. Remember to add more oil, if needed, between batches.
*If the pancakes are thick they may take a minute longer per side. Just be sure they don’t burn!