Kefir: The secret ingredient for perfect pancakes every time

Kefir has a slightly thick, creamy texture that gives pancake batter elasticity and helps it adhere better to the pan. Unlike milk, which is more watery, kefir binds ingredients into a uniform, velvety mixture, allowing you to use less flour to achieve a good consistency.

Kefir contains natural bacterial cultures and gentle fermenting components that act as a leavening agent. The result is pancakes that are fluffier and softer, even without the addition of baking powder or soda. It's an excellent solution for those who prefer a "powder-free" kitchen.

Unlike neutral milk and slightly sour buttermilk, kefir imparts a slightly yogurt-like, distinct flavor to the batter. It's the perfect base for both savory and sweet pancakes, offering a richer taste without overpowering the fillings or toppings.

Kefir is fermented and naturally contains less lactose than milk. Consequently, pancakes made with kefir are often better tolerated by people with sensitive digestive systems. Furthermore, the bacterial cultures aid digestion, which is beneficial if we end up eating more pancakes than planned.

Ingredients (for about 10–12 pancakes):

• 2 eggs
• 1 and a half cups of kefir
• Half a cup of sparkling water
• 1 and 1/4 cups of wheat flour
• 2 tablespoons of oil
• A pinch of salt
• Optional: 1 teaspoon of sugar (for the sweet version)

Instructions:

1. In a large bowl, beat the eggs with kefir and sparkling water.
2. Add the flour and salt (and sugar if using), then mix thoroughly with a whisk or mixer to avoid lumps.
3. Pour in the oil and mix again—the batter should be smooth, with the consistency of runny cream.
4. Let the batter rest for 15–20 minutes to improve consistency.
5. Heat a pan with a bit of oil and fry thin pancakes on medium heat on both sides until they are golden brown.