Have you ever tried kefir?
I've always heard a lot about this fermented milk drink, loaded with probiotics. And last week I thought I'd try it out, as I've been experimenting with high quality dairy products lately.
A couple of sips into it, I had to stop. It was much too thick and sour for my taste - nothing like the 'yogurt drink' I had expected.
As someone who hates to waste food, even when I don't like it, I started to think of other alternatives for my kefir.
Then on Saturday morning, it hit me. I'd use it for making pancakes! Similar to buttermilk, kefir's batter-like consistency was actually a plus in this case. So I tried, using an old recipe for oatmeal pancakes, and was amazed by how good they turned out.
Whether or not you like kefir, I am sure you will enjoy. Topped with ground flaxseeds and strawberries, this dish will welcome you into Spring!
You can also try with apple butter and labne. Yum.
Serves 2 (seven 4-inch pancakes)
3/4 cup rolled oats
1 cup kefir
1 tbsp butter
1/2 tsp vanilla
1 tbsp maple syrup
1 tbsp melted butter
1/4 tsp salt
1/4 cup corn flour
1/8 tsp grated nutmeg
1/4 tsp baking soda
2 tbsp ground flax seeds (optional)
strawberries, sliced (optional)
Place oats and kefir in a large bowl and let sit for 20 minutes. Beat the eggs, vanilla, maple syrup, and melted butter in a small bowl. Stir in the soaked oats. Next, add the salt, corn flour, nutmeg, and baking soda. Mix well.
Drop 1/4 cup of batter into a heated cast iron skillet or griddle. Cook over medium low heat until tops are covered with holes. Turn the cakes over and cook on other side. Repeat until batter is finished.
Sprinkle ground flax seeds and strawberries atop the pancakes. Serve with yogurt or labne.