Ingredients
- 150 g plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tbsp caster sugar
- Small pinch of salt
- 200 ml milk kefir
- 1 egg
- 1 tbsp melted butter, cooled, plus a little for the pan
- Finely grated zest of ½ washed unwaxed lemon
Method
- Mix the dry ingredients.
- Whisk kefir, egg, butter and zest separately, then fold together just until combined.
- Rest 5 minutes.
- Cook small spoonfuls in a lightly buttered pan over medium-low heat, turning when bubbles appear and the edges set.
- Cook the second side until the centre is set and no wet batter remains; lower the heat if browning too quickly.
Allergens: Milk, egg, wheat/gluten.
Use finished, strained milk kefir, with the grains removed. Keep cold dishes refrigerated at 5°C or below and serve promptly. Times and yields vary with your kefir.