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Cultured Einkorn Kefir Pancakes

This is a thin pancake, much like a cross between crepes and American pancakes. We developed the recipe in America and our kids loved it with fine ground einkorn flour or Bob’s Red Mill White Pastry Flour. When we moved to Ireland it just would not turn out. I think I made 8 batches before we figured out how it would work with the local flour and super creamy milk. Eventually, we ditched the milk for milk kefir (a bit like buttermilk) and settled on a fine ground white spelt flour. Bellissima.
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine American, Scottish

Equipment

  • High Powered blender
  • Cast Iron Skillet

Ingredients
  

  • 114 g Butter 1 American Stick or 1/2 European Block
  • 1 cup Milk Kefir
  • 2 cups water
  • 3 Eggs
  • 1 Tbsp lemon juice or squeeze of 1/2 lemon
  • 3 tsp vanilla
  • 1 1/2 tsp baking soda
  • 3 Tbsp Coconut Sugar/Sucanut
  • 1/2 tsp sea salt
  • 3 cups/415g white spelt or einkorn flour

Instructions
 

  • We do this in a Vitamix so I melt the butter on the cast iron griddle in a metal measuring cup and then throw in everything at once and blitz it. If you do it in a mixer or by hand follow this process:
  • Preheat your pancake griddle (or cast iron crepe pans as we do) to medium heat. Soften the butter first (I put mine on the stove to melt). Add the milk or kefir and water. Add the eggs and mix. Add the butter, baking powder, soda and salt. Squirt in the lemon and mix. Add the sifted flour and mix until smooth. Any flour works, but you will need to adjust the milk/water ratio to suit.
  • Pour the batter onto the pre-heated pans or griddle and cook until bubbling. Flip and repeat. They should look golden brown. Repeat until done! Fill and roll them with yogurt and fruit, maple syrup, lemon and sugar, or our kids favorite, nutella.
  • *Can substitute coconut sugar with rapadura, sucanut, maple syrup or raw honey.
Keyword einkorn, kefir, pancakes