Russian blueberry pancakes

Russian blueberry pancakes made with kefir add a tangy taste to the batter similar to buttermilk pancakes.

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    Pancakes made with kefir, fermented milk, are the Russian equivalent of buttermilk pancakes.
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These delightfully light and tangy pancakes are the Russian equivalent of blueberry buttermilk pancakes, which people in all the Western countries know and love. Made with kefir (fermented milk), they are probiotic-rich and healthy as well.

Simple to make, you can have these on your breakfast table in less than half an hour.

Chernika Oladi – Russian blueberry pancakes

Recommended: Five breakfast meals to go

Serves 2-3, 10 to 12 pancakes

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup plain lowfat kefir
3 tablespoons melted butter, cooled
1 cup fresh blueberries, rinsed and drained
1 tablespoon flour

1. Sift together the flour, sugar, salt, baking powder, and baking soda.

2. In another small bowl, whisk together the eggs, kefir and melted butter.

3. Slowly add the flour mix to the wet mix, and stir until blended.

4. Toss the last tablespoon of flour with the blueberries to coat them, and fold into the batter.

5. Griddle by 1/4 cupfuls of batter on both sides until golden.

6. Serve with butter and syrup or preserves.

Related post on A Palatable Pastime: German Apple Pancake

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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