Prep 15 mins
Cook 10 mins
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.
- 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
- 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).
- Beat in the egg, the melted butter and the vanilla.
- 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.
- Heat a griddle and grease as you prefer - I use some ghee or clarified butter.
- Drop generous tablespoons of batter and cook until you see bubbles on the surface; turn over, and cook until the second side is golden.
- (The spoon I used is bigger than a tablespoon, I think, but I've never really measured. The pancakes should not be too large).