Breakfasts are always a joy to prepare, especially weekend breakfasts, when there’s no need to rush anywhere. With the right recipes, there’s no need to overthink — just cook simply, deliciously, and at home. Depending on the season, blueberries can be replaced with apples, figs, or persimmons, and served with honey, maple syrup, jam, or cream.
- 1 glass of kefir
- 2 eggs
- pinch of salt
- 1 tbls. of unrefined sugar
- 1/3 tsp. baking soda (optional)
- 1 cup flour
- butter
- 0.5 cups blueberries
Mix kefir and eggs, and a pinch of salt and sugar. Beat the mixture with a fork or whisk. Gradually add the flour while continuing to mix. The consistency of the batter should resemble sour cream. Depending on the fat content of the kefir, you may need anywhere from ? to a full cup of flour. The thicker and fattier the kefir, the less flour the batter will require. Gently fold in the blueberries. Heat butter in a frying pan over medium heat. Drop spoonfuls of the batter into the pan to form pancakes and fry until golden brown on both sides, about 30–70 seconds per side.
Mix kefir and eggs, and a pinch of salt and sugar. Beat the mixture with a fork or whisk. Gradually add the flour while continuing to mix. The consistency of the batter should resemble sour cream. Depending on the fat content of the kefir, you may need anywhere from ? to a full cup of flour. The thicker and fattier the kefir, the less flour the batter will require. Gently fold in the blueberries. Heat butter in a frying pan over medium heat. Drop spoonfuls of the batter into the pan to form pancakes and fry until golden brown on both sides, about 30–70 seconds per side.
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