These fluffy kefir pancakes are filled with melted cheese, juicy ham and fragrant herbs, then pan-fried until beautifully golden. A quick breakfast, hearty snack or simple supper made from everyday ingredients.
Ingredients
- Kefir — 1 1/4 cups | 300 ml
- Egg — 1
- Vegetable oil — 2 tbsp | 30 ml
- Salt — 1 tsp, level | 1 tsp, level
- Flour — 1 1/2 cups | 180 g
- Baking powder — 1 tbsp, level | 1 tbsp, level
- Cheese — 5 1/3 oz | 150 g
- Sausage or ham — 7 oz | 200 g
- Green onion, parsley, dill — to taste
Step-by-step recipe
- Filling. Coarsely grate the cheese. Dice the sausage or ham finely. Chop the herbs and mix everything together.
- Wet base. In a bowl, whisk the egg with the salt, pour in the kefir and vegetable oil, and stir until smooth.
- Batter. Sift the flour with the baking powder and fold it into the wet mixture in batches. You should have a thick but pourable batter, like pancake batter. Let it rest for 5 minutes so the baking powder can start working.
- Skillet. Heat a nonstick skillet over medium heat. Lightly grease it with oil if desired.
- Shaping. For each pancake, spoon in 1 tablespoon of batter, add 1 to 1 1/2 teaspoons of filling on top, then cover with another tablespoon of batter so the filling stays inside. Leave space between the pancakes.
- Frying. Cook for 2 to 3 minutes per side, until golden and cooked through. Keep the heat at medium and lower it slightly if needed.
- Serving. Serve hot with sour cream, yogurt sauce or your favorite ketchup.
Nutrition facts (per serving)
| Calories | ≈ 510 kcal |
| Protein | ≈ 29 g |
| Fat | ≈ 31 g |
| Carbs | ≈ 37 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Keep the filling from getting watery: if you use juicy ingredients, such as cooked chicken with vegetables, squeeze or pat them dry so the pancakes cook evenly.
- Cheese: suluguni, pizza mozzarella, gouda or Russian-style cheese all work well. A coarser grating gives a lovely stretch.
- Kefir substitutes: you can use ryazhenka or plain yogurt with the same fat content.
- Golden crust: fry over medium heat; if the pancakes brown too quickly, reduce the heat and cover the skillet for 1 minute.
- Freezing: cooled pancakes can be frozen for 1 to 2 months. Reheat in a dry skillet with the lid on.
FAQ
Can I make these pancakes without ham, just with cheese?
Yes, they will still be delicious. Add a little more cheese and a pinch of paprika or garlic for extra aroma. Keep the frying time the same.
What can I use instead of kefir if I don’t have any?
Plain yogurt or ryazhenka will work well. You can also use milk with 1 to 2 tsp lemon juice and let it sit for 5 minutes.
The pancakes are dense inside. What should I do?
Make the filling layer thinner and cook over medium heat a little longer, about 3 to 4 minutes per side. Make sure the batter is not too thick — add 1 to 2 tbsp kefir if needed.