Recently I bought milk kefir grains off somebody from Carousell. It cost me $5 for a little teaspoon of milk kefir grains. I really had my doubts about such a teensy amount of kefir grains. But only for a day! Coz the next day, my grains looked like there were more! Now I am churning out more milk kefir than I can consume! In our warm climate, they are ready in about half a day, which is too fast for me. So I leave them for up to about 48 hours. As a result they turn out really tangy. Then it struck me that it would be perfect for replacing the yogurt in my yogurt pancakes.
It made really nice fluffy pancakes! Check out the thick stack!
Milk Kefir Pancakes (makes about 5)
1 cup milk kefir (quite tangy, after abt 12 hour fermentation)
1 egg (beaten)
1 cup all purpose flour
1 Tbsp sugar
pinch of salt
1 tsp baking soda
2 Tbsp oil
Mix everything together and leave it for about *1/2 hour for the baking soda to work.
Cook pancake on non-stick pan.
*It’s not tangy by the time it’s cooked because I gave the baking soda time to work. In simple layman terms, the kefir is acidic, baking soda alkaline. So when they come together, they kinda cancel each other out, leaving behind lotsa gas and bubbles, thence resulting in fluffiness.=D