I set myself the challenge of creating a recipe to include both milk kefir and kombucha. I chose the passion fruit flavour as it has a lovely sweetness and usually has a good fizz. I also it for its natural sweetness which meant I did not need to add any other sweetener/sugar to the recipe.
The pancakes had a lovely texture, although not too thick.
I served them with a greek style homemade kefir yogurt, berries and maple syrup and they were certainly a winner!
Kefir Pancake
Ingredients
- 250g (2 cups) multi purpose flour
- 1 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 200ml (1 3/4 cup) fresh handmade milk kefir
- 2 large eggs
- 125ml (1/2 cup) passion fruit kombucha
- Butter for cooking
Instructions
- Sieve flour into a large and add all dry ingredients and mix together and set aside.
- In a separate bowl, whisk together wet ingredients until well combined, then pour into dry ingredients and mix until just combined. Do not over mix as this will knock the air out of the mixture. A couple of lumps in fine
- Heat a non-stick frying pan over a medium heat, and melt a little butter. It should bubble slightly but not burn.
- Add approx 125ml 1/2 cup of batter to the melted butter and cook until bubbles form on the surface of batter and golden brown underneath, around 3 minutes. Turn with a spatula and repeat on the other side.
Notes
To keep pancakes warm whilst cooking others, place on a heated plate and cover with foil.
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