Oatmeal pancakes with lemon zest

5 servings

40 minutes

Pancakes with oatmeal and lemon zest are tender, aromatic cakes that wonderfully combine an airy texture with a light citrus note. This recipe comes from Russian cuisine, where pancakes traditionally hold an honored place on the table during breakfasts and cozy family tea times. Oatmeal adds softness and nutrition, while lemon zest brings freshness and a slight tanginess. They are made with kefir, making them fluffy and airy. Pancakes can be served hot or slightly cooled, complemented with honey, nuts, or cinnamon to create a unique flavor combination. A great choice for those who appreciate the harmony of sweetness and freshness!

Energy value per serving

• Calories: 630.4
• Proteins: 10.9g
• Fats: 40.6g
• Carbohydrates: 56.3g

Ingredients

• Wheat flour: 250 g
• Chicken egg: 1 pc
• Baking powder: 2 tsp
• Kefir: 500 ml
• Oat flakes: 5 tbsp
• Sugar: 30 g
• Vanilla sugar: to taste
• Ground cinnamon: to taste
• Vegetable oil: 10 tbsp
• Lemon: 1 pc

Cooking steps

1. Heat the kefir until warm, pour it into a bowl, break an egg into it, and mix. Add 30 grams of sugar and vanilla sugar.

   Required ingredients:

   • Kefir: 500 ml
   • Chicken egg: 1 piece
   • Sugar: 30 g
   • Vanilla sugar:  to taste

2. Add flour and baking powder, mix well to avoid lumps. If the kefir is well heated, the baking powder will start to foam, making the pancakes fluffier. Mix all the oats into the batter, let it sit for 5 minutes, then grate the zest of one lemon into the bowl and optionally add lemon juice. The batter should have a consistency similar to thick sour cream.

   Required ingredients:

   • Wheat flour: 250 g
   • Baking powder: 2 teaspoons
   • Oat flakes: 5 tablespoon
   • Lemon: 1 piece

3. Heat the pan, pour 2 tablespoons of vegetable oil, scoop the batter with a tablespoon and pour it onto the pan spaced apart to avoid one large pancake. After about 40 seconds, the pancakes will brown on one side, then carefully lift them with a spatula or fork and flip to the uncooked side. Try to 'slap' the pancake onto the pan a bit so the batter spreads slightly, making them fluffier. For each new batch of pancakes, add more vegetable oil to prevent sticking.

   Required ingredients:

   • Vegetable oil: 10 tablespoons
   • Vegetable oil: 10 tablespoons

4. Place the ready pancakes in a bowl on paper towels to absorb excess fat. It is advisable to do this on different plates so that the bottom layer does not soak up oil from the top.

5. Serve the pancakes hot, warm, or cold with any topping (I served with honey and pecans), optionally sprinkled with cinnamon (the cinnamon stick in the photo is for decoration only).

   Required ingredients:

   • Ground cinnamon:  to taste