in praise of kefir and my holy grail of pancakes

i’ve been on the fermentation bandwagon for a few years now (yay gut flora!). i have a hard time keeping up with all my projects, but i do enjoy feeding my family homemade kimchi, sauerkraut, kombucha, sourdough bread, and kefir. the fact is that we are pretty much addicted to all of the above, so when i don’t make it at home (or when a batch doesn’t turn out) we spend a fortune on store-bought.

i was slow to add kefir to my home fermenting after a bad experience i had witnessing a housemate’s goat milk kefir become infested with fly larva. i best not say anything more about that… but really, kefir is probably the easiest home ferment around. just get yourself some kefir grains (ask your friends or look at craigslist. i bought mine through amazon), add milk, cover and let sit until it thickens (12-24 hours), strain and enjoy. repeat. no heating, chopping, pounding or salting is required.

we drink it by the glass, add it to smoothies, put it on granola, and bake with it. which leads me to the point of this post; my holy grail of pancakes. the pancake i have been trying to make for years is an eggy, soft, tender, slightly sweet one. it’s the one they bring you when you go to┬áde dutch pannekoek house, only arguably, this one tastes even better and is free from gmo’s etc. i’ve tried a lot of recipes, but never got the texture quite right. until i started basing the batter on kefir. i’m quite proud of myself for inventing this.

Dutch style kefir pancakes

  • 2 cups kefir (buttermilk would probably work fine too)
  • 4 eggs
  • 2 tablespoons sugar (or something like sugar)
  • 3/4 tsp baking powder
  • 1 cup unbleached flour
  • butter for the pan

whisk your eggs into the kefir, then add the dry ingredients and mix until just combined. heat a tablespoon of butter in the pan, then turn the heat quite low and cook your pancakes. try not to rush them, they are best cooked with the pan not too hot.

you’re welcome.