Kefir pancakes with bird cherry flour (gluten free)
4 servings
30 minutes
Kefir pancakes with chokeberry flour are a cozy dish of Russian cuisine that evokes nostalgia for a village breakfast. Chokeberry flour gives them a subtle almond aroma and delicate nutty flavor, while kefir makes the texture airy and soft. Their brownish color may seem deceptive - inside they remain surprisingly tender. This is not just a treat but a story of traditions where ancient recipes blend with modern approaches. Perfect for breakfast or a cozy family tea time. Sweetness can be adjusted with sugar substitutes, and rice flour provides a gluten-free composition, making them accessible for those on special diets. They can be served with honey, berries, or sour cream - the taste will be truly harmonious.
1
We mix yogurt, egg, salt, and sweetener in a blender.
- Kefir 1%: 1 l
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar substitute: to taste
2
Whisk while gradually adding flour. You need to act by eye and according to your taste. I don't skimp on flour; the dough has a sour cream consistency.
- Rice flour: 1 glass
- Bird cherry flour: 1 glass
3
We are baking pancakes. Don't be scared, they will have bubbles due to the kefir. But thanks to the rice flour, the dough is very stretchy and holds its shape. They bake easily and quickly. Be careful not to overcook: the dough is brown and may misleadingly seem burnt. Don't fall for the provocation; inside they are very tender.
4
Garnish to taste and serve at the table.