Whole grain pancakes
3 servings
40 minutes
Whole grain pancakes are a cozy memory of Russian cuisine filled with the aromas of cinnamon and vanilla. Their history traces back to traditional Russian pancakes but with a modern twist of benefits. The coarse texture of whole grain flour gives these fluffy treats a rich flavor with a slight nutty hint, while the addition of raisins and nuts makes them perfect for morning tea time. Kefir in the batter adds a gentle tanginess, and baking soda provides lightness. These pancakes are not only tasty but also nutritious: they are high in fiber, making them an excellent choice for healthy eating. Serve them with honey, yogurt, or fruits—and each bite will be a true delight!
1
Beat the egg with salt and sugar.
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Icing sugar: 3 teaspoons
2
Warm the kefir with a little water and pour it into the beaten egg. Mix everything thoroughly until slightly frothy.
- Kefir: 225 ml
- Water: 40 ml
3
Divide the flour into several parts, gradually add it to the liquid, and knead a thick, sticky dough. In the end, add a teaspoon of unslaked (!) soda.
- Whole wheat flour (stone-ground): 150 g
- Baking soda: 1 teaspoon
4
Chopped nuts, raisins, and other additives (if possible, fiber) are also mixed into the dough. Finally, we add a pinch of aromatic cinnamon or vanilla.
- Seedless raisins: to taste
- Nuts: to taste
- Ground cinnamon: to taste
- Oat bran: 15 g
5
Pour generous vegetable oil into a hot skillet and fry the pancakes on moderate heat on both sides until cooked.
