A lazy weekend morning spent in pajamas and reading the weekend edition of the newspaper has perhaps no better compliment than a plate of pancakes fresh off the griddle. A tradition in many families all around the world with varying recipes, buttermilk is a common ingredient for American-style pancakes with a fluffy texture and slightly sour taste. Try replacing the usual buttermilk with kefir for a more tart taste to your pancakes to be matched with sweet maple syrup or salty cheeses and meats.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 cups kefir
- 4 tablespoons butter, melted
Salty: sour cream, cheese, cold cuts
Sweet: maple syrup, jam, fruit, honey
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, salt) until thoroughly combined. In a separate bowl, whisk together the remaining wet ingredients. Then, slowly combine the wet mixture into the dry until the flour is mostly combined. Do not over mix the batter. Streaks of flour will not cause a problem during the frying process.
Heat an oiled griddle or pan to medium heat, then add sand dollar sized dollops of the dough onto the grill. When bubbles begin to form on the top of the pancakes, flip to the other side to brown to desired color.
Serve hot with desired toppings for breakfast, lunch or dinner.