From the Cook
From the Cook
From the Cook
From the Cook
1/5
Whole Wheat Pancakes
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Instructions
1
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Crack the eggs and whisk them in a bowl. Add the yogurt, sugar, kefir, and butter and mix well.
2
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Add whole wheat flour, baking powder, baking soda, salt, and cinnamon, and briefly stir with the liquid ingredients until combined. Let the pancake batter rest for 5 minutes.
3
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Meanwhile, heat a non-stick frying pan. Add a little oil and pour about a small ladleful of batter (50 to 60 grams) into the pan for each pancake. Cook the pancake over medium heat for 3 to 4 minutes, or until the edges are set and small bubbles have formed on the surface.
4
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Carefully flip the pancake and cook for another 2 to 3 minutes, until the underside is also golden brown. Then remove the pancake from the pan and repeat the process for the remaining batter.
5
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Serve the pancakes immediately or keep them warm in the oven at 40 to 50°C, stacked (and preferably wrapped in aluminum foil). If there is enough space in the pan, several pancakes can be cooked at the same time.
My Calorie Intake
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Tips & Tricks (5)
- Kefir Fermentation Magic 🥛Let the kefir sit at room temperature for 15-20 minutes before mixing to activate its natural tenderizing enzymes and enhance pancake fluffiness.
- Flour Sifting Secret 🌾Always sift whole wheat flour to break up clumps and aerate it, which prevents dense pancakes and ensures a lighter, more delicate texture.
- Resting Batter Technique 🕰️Allow the pancake batter to rest for 10-15 minutes before cooking, which helps hydrate the flour and allows gluten to relax, resulting in more tender pancakes.
- Cinnamon Bloom Trick 🌿Gently toast the ground cinnamon in the melted butter before mixing into the batter to unlock its full aromatic potential and deepen its flavor profile.
- Perfect Pancake Griddle Test 🍳Sprinkle a few drops of water on the griddle - if they dance and sizzle, your pan is at the perfect temperature for golden, evenly cooked pancakes.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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