Multigrain Kefir Pancakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I love my kefir, but need more way to use it. This is something I came up with that Mr Grumpy asked for breakfast again the next day. These are not fluffy pancakes - they are rather dense, stick-to-the-ribs cakes. The multigrain mix I used (barley, rye, oats and wheat) had a bit of chewiness to it even after soaking, which I liked. I forgot the sugar once when making these, and I think the pancakes did not suffer at all, especially if served with something sweet. Serve with maple syrup or a good jam or applesauce. Ingredients:
1/2 cup kefir or 1/2 cup buttermilk |
1/2 cup multigrain cereal, quick-cooking (3 to 5 minutes) |
1 tablespoon melted butter |
1 egg |
1/2 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract |
2 tablespoons whole wheat flour |
2 teaspoons sugar (optional) |
1 pinch salt |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
Directions:
1. Place the cereal in a small bowl, pour in the kefir and let it stand overnight. (I have soaked these for only 2 hours and they were fine, but that might not work with all cereal mixes).
2. Beat in the egg, the melted butter and the vanilla.
3. Whisk together the dry ingredients, then stir them into the wet ingredients just until combined. If it seems a bit thick, add more kefir or some milk.
4. Heat a griddle and grease as you prefer - I use some ghee or clarified butter.
5. Drop generous tablespoons of batter and cook until you see bubbles on the surface; turn over, and cook until the second side is golden.
6. (The spoon I used is bigger than a tablespoon, I think, but I've never really measured. The pancakes should not be too large).
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