This month's Recipe Redux theme was to use ingredients you have on hand without buying anything new. My family lives on a tight grocery budget so I often run into this situation at the end of each month. What meals can I make to feed my family using only what I have? This pancake recipe was inspired by a couple others I've tried. It contains egg, flour and kefir (if I don't have kefir on hand I just sour some regular milk which I usually have). These are ingredients I try to keep on hand and this recipe is easy to make. This pancake is whole grain and packed with protein, not to mention it tastes amazing!
Serves 4 - 5
- 1 cup kefir, unflavored (or sour regular milk using vinegar or lemon juice)
- 1 cup whole spelt flour (can sub white whole wheat or whole wheat pastry flour)
- 5 eggs
- 1/3 cup butter
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Preheat oven to 425 degrees. Place butter into a round ceramic or stone casserole dish. Place in oven as it is preheating to melt the butter. Mix the eggs in a blender for 1 minute. Add flour and kefir and mix for another minute. Add vanilla and cinnamon and pulse to mix. Pull casserole dish out of oven and rotate to coat pan with butter. Pour batter into the dish. Bake for 20 - 25 minutes until slightly browned and puffed (similar to a souffle).
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