Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Brown Sugar and Cinnamon Kefir Pancakes

Brown Sugar and Cinnamon Kefir Pancakes

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 23 minutes

Cook Time: 3 minutes

Ingredients: Add ingredients to List

2 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt (optional)
1 teaspoon ground cinnamon
1 1/2 cup plain unsweetened kefir
3/4 cup low-fat milk, plus more as needed
1 each egg
2 tablespoon Brown sugar, packed
2 tablespoon vegetable oil

directions:

Note: Shake the kefir in the container before measuring.
1. Prepare the pancakes. In a large bowl mix flour, baking soda, salt (if using), and cinnamon. Stir to combine thoroughly.
2. In a separate bowl, whisk together kefir, milk, egg, brown sugar, and oil. Add wet ingredients to the dry ingredients, stirring just until thoroughly moistened (don't worry about a few small lumps). Let the batter stand for at least 10 minutes, and as long as overnight, before cooking. (Refrigerate the batter, covered, if you're letting it stand for more than half an hour. Remove from fridge 30 minutes before cooking.)
3. To cook the pancakes, spray a nonstick griddle or skillet with vegetable cooking spray. Heat over medium heat until hot (a drop of water on the surface should sizzle). Stir the batter. Batter should be thick but pourable. If the batter appears very thick, thin it with additional milk, adding just 1 Tbsp. at a time. Drop the batter by large spoonfuls (scant 1/4 cup) onto the hot griddle or skillet, then spread to 3 to 4 inches in diameter. Cook pancakes until the edges appear dry and bubbles appear on the surface, about 2 minutes. Flip them and cook on the other side for about 1 minute, just until lightly browned. Serve hot.
By Jane Dornbusch
Source: Hannaford fresh Magazine, May - June 2011

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 cup all-purpose flour  
1 teaspoon baking soda  
1/8 teaspoon salt (optional)  
1 teaspoon ground cinnamon  
1 1/2 cup plain unsweetened kefir  
3/4 cup low-fat milk, plus more as needed  
1 each egg  
2 tablespoon Brown sugar, packed  
2 tablespoon vegetable oil  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 390 kcal (19%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 7 g (35%)
Cholesterol 60 mg (20%)
Sodium 410 mg (17%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 3 g (12%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading