Banana pancakes with kefir and buckwheat flour
I love pancakes because you can "play" with them - add different fruits, dried fruits, replace the flour partially or completely, use kefir, buttermilk or melted milk as a liquid base - you see, there are so many options. Next time, try grating a pear or apple instead of a banana into the batter. Try replacing half of the buckwheat flour with oatmeal - find your perfect pancake recipe!
Information
Ingredients
- Kefir0.5 l
- Sugar1.5 tablespoon
- Chicken egg3 piece
- Cottage cheese200 g
- Crepe flour0.75 cup (250ml)
- Buckwheat flour0.5 cup (250ml)
- Banana1 piece
- Dough conditioner0.5 teaspoon
- Vegetable oil1 tablespoon
Directions
Wash and peel the banana, cut it into small pieces, put it in a blender bowl, add kefir, and blend until smooth.
Put cottage cheese in a large bowl, pour the kefir-banana mixture over it, and mash well with a fork.
Add sugar and eggs, beat with a mixer until smooth.
Sift both types of flour and baking powder (if using) into the batter, mix with a whisk or mixer to remove lumps.
Preheat a skillet and grease it with vegetable oil using a silicone brush. Cook pancakes on medium heat for 1-2 minutes on each side. Pour 2-2.5 tablespoons of batter for each pancake. To prevent sticking, only place the first batch on a well-heated skillet. If the batter is too runny and the pancakes spread too much, add a tablespoon of flour. This can happen if you used very large eggs, which would increase the liquid percentage in the batter and require more flour. Additionally, when you use about half of the batter, you may need to grease the skillet again with a small amount of vegetable oil.
