Blueberry pancakes with kefir

12 servings

30 minutes

Blueberry pancakes made with kefir are tender, airy treats where the sweet-and-sour taste of blueberries perfectly complements the softness of the batter. This recipe has roots in Russian cuisine, where kefir is used to add fluffiness to baked goods. The blueberry puree gives the pancakes a rich color and subtle berry aroma. They can be served with honey, sour cream, or fresh berries for even richer flavor combinations. These pancakes are especially popular for breakfast or as a light dessert, bringing warmth and comfort of home cooking. Their preparation requires no complex ingredients, and the result delights with softness and pleasant berry tartness. This is a simple yet refined recipe that will please both adults and children.

Energy value per serving

• Calories: 53.6
• Proteins: 1.7g
• Fats: 0.7g
• Carbohydrates: 10g

Ingredients

• Chicken egg: 1 pc
• Frozen Blueberries: 200 g
• Low-fat kefir: 1 glass
• Wheat flour: 3 tbsp
• Salt: pinch
• Cane sugar: 3 tbsp

Cooking steps

1. Defrost the blueberries.

   Required ingredients:

   • Frozen Blueberries: 200 g

2. Pour kefir into a bowl, break one egg, add sifted flour — the dough should be like thick sour cream. Add salt and sugar to taste (if the sugar is vanilla, the pancakes will be more aromatic).

   Required ingredients:

   • Low-fat kefir: 1 glass
   • Chicken egg: 1 piece
   • Wheat flour: 3 tablespoons
   • Salt:  pinch
   • Cane sugar: 3 tablespoons

3. Puree the blueberries in a blender. Add the blueberry puree to the dough.

   Required ingredients:

   • Frozen Blueberries: 200 g

4. Fry pancakes like usual in a pan, greasing it with olive oil (odorless and tasteless), wiping the pan with a napkin after each batch and adding new oil.