My family loves pancakes. Period. I have never made them “out of a box” but I have tried a few variations that have flopped. Here is the recipe I landed on and it is adapted from one found in the Culinary Institute of America’s Breakfast & Brunches cookbook. Because I am using kefir in this recipe it is almost lactose free. Top with seasonal fruit or pull some raspberries out of the freezer; thaw, puree and let them spill over the top of that stack. Note: This recipe makes a very large batch but we like the left-overs. The kids pull them out of the refrigerator for a fast breakfast or snack throughout the week.
- All -purpose flour - 3 1/2 cups
- Whole grain flour - 1/2 cup
- Sugar - 1/2 cup
- Baking powder - 8 teaspoons
- Baking soda - 1 teaspoon
- Salt - 1 teaspoon
- Kefir - 4 cups, plain, unsweetened
- Water - 1/2 cup
- Eggs - 8, large
- Butter - 1/2 cup, melted & cooled
- Vegetable oil - To brush griddle
1. Whisk together the flours, sugar, baking powder, baking soda and salt in large mixing bowl. Make a well in the center of the flour mixture.
2. In a separate bowl, blend the kefir, water, eggs and butter. Now add the kefir mixture to the flour mixture and gently stir until flour has almost disappeared. It is important not to over-mix (or you will stiffen the batter and have flat pancakes).
3. Let the batter sit a few minutes (about 5) before making the pancakes so that the baking powder and baking soda can begin to work their leavening magic.
4. Heat griddle over medium-high heat.
5. When the griddle is hot, brush with vegetable oil, drop the batter on to the griddle, about ¼ cup at a time. Cook until bubbles appear and they are a nicely brown on the underside. Flip. A couple of minutes on each side should be enough time to cook the pancake all the way through. Feel free to do a “one-pancake test” and if the pancake is too thick, feel free to add a tablespoon or two of water.
Note: According to Harold McGee in On Food and Cooking, The Science and Lore of The Kitchen: "Most supermarket baking powders are "double-acting'; that is, they inflate in an initial set of gas bubbles upon mixing the powder into the batter, and then a second set during the baking process." So it helps if you can give your batter just a few minutes to react once you have mixed the dry and the liquid mixtures. But the batter cannot hold those bubbles for long so drop that batter on the griddle!