Pineapple pancakes
It was a total experiment the other day but it happened to be so good that I feel obliged to share this brunch idea with you. This recipe of the batter is quiet typical for Eastern-European cuisine. Pancakes made with kefir need less flour and the batter reminds sour cream with its consistency.
Here’s what you need:
- fresh pineapple
- 1 glass of plain low fat kefir (room temperature)
- 1 egg
- 7 tablespoons of flour
- 1 teaspoon of baking powder
- 2 tablespoons of sugar
- pinch of salt
- pinch of cinnamon
- 1 teaspoon of vanilla essence
- butter or olive oil
Step-by-step
Sift the flour and baking powder into a large bowl. Stir in sugar, cinnamon and salt.
Use a fork to whisk together kefir, vanilla and egg in a jug. Pour the kefir mixture into the flour mixture. Use the fork to whisk until just combined.
Peel the pineapple — place it base side down and carefully slice off the skin, carving out any remaining “eyes” with the tip of your knife. You may cut it in circles or half circles.
Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease.
Dip a slice of pineapple in the batter. Place battered pineapples on the preheated pan.
Cook for 2 minutes each side or until golden and cooked through.
Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter and pineapple, reheating the pan and wiping with butter between batches.
Top with yogurt or ice-cream and drizzle over maple syrup to serve.
Enjoy!
