Cheese Pancakes with Kefir
Fluffy, yeast-free pancakes made with kefir dough, stuffed with sharp cheese and fresh dill, pan-fried until golden.
- Time
- 25 min
- Serving
- 738 kcal
- Ingredients
- ≈ $1.10
- Protein
- 29 g
Ingredients
- 1 Kefirpack 900 ml ≈ $2.13 120 ml
- 2 Wheat flour 120 g
- 3 Hard cheesepack 200 g ≈ $2.70 50 g
- 4 Baking powder 3 g
- 5 Sunflower oil 10 ml
- 6 Dillpack 50 g ≈ $1.80 4 g
- 7 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour with baking powder and salt, then pour in kefir1 and knead into a soft dough; cover and let rest for 5 minutes.
Grated hard3 cheese with finely chopped dill6, then mix together.
Divide dough into 3–4 pieces, roll each into a 12 cm (4.7 in) round, about 0.5 cm (0.2 in) thick.
Place cheese filling on half of each round, fold over the other half, and pinch the edges tightly to seal.
Heat a 24 cm (9.5 in) skillet over medium heat, add oil, and fry pancakes for 3–4 minutes per side until golden brown.
Transfer to a plate, let sit for 2 minutes to let the cheese melt inside, then serve hot.
Tips
- Why it works
- Rest the dough for 5 minutes to relax the gluten and prevent cracking when rolling. Overworking it makes the flatbreads tough.
- Substitutions
- Use yogurt instead of kefir (same amount) or feta for the cheese (reduce to 40g for sharper flavor). Skip dill if out; parsley works.
- Common mistakes
- Flatbreads stick to the pan if the oil isn’t hot enough. Notice when they brown unevenly or tear when flipping.
- Storing and reheating
- Eat fresh or within 1 day. Reheat in a dry pan for 1 minute per side to restore crispness.
- Serve with
- Pair with a spoonful of sour cream or a slice of cucumber for a simple breakfast with extra protein.
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