Fluffy and very light American pancakes prepared on kefir – American pancakes are round, small pancakes usually made from an egg, flour and milk batter. For a change, in the recipe below, I replaced milk with kefir. Pancake batter for American pancakes is made in the same way as traditional pancake batter, known to some as crêpes. However, the consistency of that batter is much denser due to the higher amount of flour used. I made these American pancakes for Saturday breakfast this week. I served them with maple syrup and fresh fruit. My husband and I were not able to eat all the pancakes at once, so I put the leftover in the fridge. However, they were not in there for too long, because my husband managed to eat them all during the day. 🙂
Ingredients for American pancakes.
- 150 g all-purpose flour
- 1 full teaspoon of baking powder
- 1/4 teaspoon of soda
- 1/4 teaspoon of salt
- 3 tablespoons of crystal sugar
- 1 egg
- 250 ml kefir
- 3 tablespoons of melted butter plus additional butter for frying the pancakes
Additionally: fruits and maple syrup for serving
How to make American pancakes.
Crack an egg into a bowl, add salt, sugar, kefir and melted butter. Whisk for a few seconds, then add the sifted flour, baking powder and baking soda. Continue whisking until the ingredients are well combined. Transfer the pancake batter into the fridge for 30 minutes.
Brush the frying pan with melted butter, then heat up. Once the pan is hot enough, use a spoon to form round pancakes. Fry the pancakes over a medium heat, until golden brown on both sides.
Serve the pancakes with jam, fruits, chocolate or maple syrup.
Good to know when making American pancakes.
The butter which you use to prepare the pancake batter should have a liquid consistency and be cold or at least lukewarm.
Both the butter and kefir that I used for making the pancake batter were lactose-free because I have lactose intolerance.
Do you like pancakes? If so, try our recipe for Sun-dried tomato pancakes.