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Kefir Chocolate Chip Pancakes

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Fluffy kefir pancakes studded with frozen chocolate chips, made extra tall by letting the live cultures keep working after you mix.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups plain kefir, room temperature
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted, plus more for the pan
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips, frozen

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  2. In a separate bowl, whisk the eggs into the kefir. Slowly stream in the melted butter while whisking constantly, so it doesn’t seize. Whisk in the vanilla.
  3. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain. The batter should be lumpy — do not overmix.
  4. Let the batter rest at room temperature for 15 to 20 minutes; it will visibly puff and loosen slightly as the kefir’s cultures react with the baking soda.
  5. Fold in the frozen chocolate chips right before cooking.
  6. Heat a griddle or nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup portions of batter for each pancake.
  7. Cook until bubbles form across the surface and the edges look set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until golden and cooked through.
  8. Serve immediately, with extra chocolate chips or maple syrup if you like.

Notes

Don’t skip the rest — that’s where kefir earns its keep over buttermilk. Keep the chocolate chips in the freezer until the moment you fold them in, or they’ll melt into streaks and scorch on the griddle. If your kefir is thick, thin it with a tablespoon or two of milk; batter should pour slowly, not plop. Leftover pancakes freeze well between sheets of parchment and reheat straight from frozen in a toaster.

Find it online: https://www.receipster.com/kefir-chocolate-chip-pancakes/