Breakfast made easy with cultured buttermilk pancakes and no added sugar!
I have recently started making my own cultured butter and using the buttermilk to make pancakes. It’s a great way to sneak in some extra good probiotics into the kids day. Topped with local honeycomb they are a winner with everyone!
To make cultured butter you need kefir grains which are added to cream and over a few days ferment, creating a sour cream loaded with good probiotics. Kefir is the drinkable ‘yoghurt’ made when grains are added to milk and fermented over a few days. I prefer to add my grains to cream and make butter and buttermilk as I have not yet acquired the taste for the drink. Kefir made like this has 35 different strains of beneficial bacteria. It is rich in vitamins A, B2, B12, D, K, calcium and magnesium, boosts our immune systems, heals and soothes the gut lining, controls toxins, increases digestibility, can help prevent diseases and has anti tumor properties.
My pancakes are so simple with only 3 ingredients and no added sugar, especially great if your kids love to top theirs with honey or maple syrup. Pancakes are also great frozen as a ready to grab snack on the go.
1 cup plain flour (you can also use self raising flour for fluffy pancakes)
1 cup milk
Whisk together ingredients until smooth, you can use a bowl and hand whisk, electric beaters, food processor or your thermomix ( 30 sec / speed 8).
Heat a large fry pan over med-high heat and add a little oil or butter, then pour in tablespoons of mixture. Once the mixture starts to bubble it is ready to flip, cook a further 1 min on the other side then remove from pan and serve!