Spiced Kefir Pancakes with Manuka Honey and Crème Fraîche Chocolate Sauce
Despite my love of chocolate, cakes, biscuits, puddings and most things sweet, I do not, as it may seem, indulge all day long or even every day. Most of the time, I try to eat healthily. One of our regular breakfast ingredients is kefir, which CT has been making for many years now. We drink it as it is, use it in smoothies, on muesli and add it to porridge. I woke up one Sunday morning thinking, why don’t I try making pancakes out of it – not a revolutionary idea I’m sure, but I’d not thought of it before.
For those not yet in the know, kefir is a fermented milk beverage, similar to yogurt but easier to make and with its own distinctive taste. The culture comes in the form of strange cauliflower like pieces and it grows. It comes from the Caucasus region and is highly regarded as a probiotic.
These pancakes are a healthy take on our much loved drop scones or American style pancakes, rather than traditional English flat pancakes. They contain no sugar of any kind and the chocolate sauce is sweetened with Manuka honey, although there is a little refined sugar in the dark chocolate. Manuka honey is famed for it’s therapeutic properties and maca powder is a Peruvian super food. I used a mix of wholemeal spelt and buckwheat for easier digestion. I don’t know if I was on a microbiological crusade, but I used my homemade crème fraîche instead of cream in the chocolate sauce. Finally, whilst I’d normally fry my pancakes in butter, I used a little rapeseed oil instead.
- 250ml kefir (can use buttermilk or watered down yoghurt)
- 1 large egg (I used a duck egg)
- 230g flour – half wholemeal spelt, half buckwheat (but most flours would do)
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 heaped tsp maca powder (optional)
- 1 tsp cinnamon
- 2 drops cardamom extract (I used Holy Lama Spice Drops)
- 1 tbsp rapeseed oil
- 2 heaped tbsp crème fraîche
- 1 scant tbsp Manuka honey
- 40g 70% dark chocolate – chopped (I used Willies’s Cacao 72% Venezuelan Gold)
- 1 banana – sliced
- Beat the egg and cardamom extract into the kefir until well combined.
- Sieve the dry ingredients into a bowl, make a well in the centre then pour in the kefir and stir from the inside out until all is well combined.
- Place the crème fraîche and honey into a pan and heat to just below boiling point.
- Remove from the heat and add the chocolate. Leave to melt, then stir until smooth. Keep warm on a very low heat.
- Add a tsp of oil to a ceramic frying pan or other non-stick pan and place on a medium heat. Spoon the pancake batter into heaped rounds in the pan and cook for 2-3 minutes or until bubbles start to rise to the top. Flip the pancakes over and repeat.
- Stack on a plate and put in a warm oven until all of the pancakes are cooked.
- Stack 3-5 of the warm pancakes onto a plate, top with banana slices and drizzle over as much of the chocolate sauce as you like.
I’m also sending this off to Lucy at Supergolden Bakes for #CookBlogShare.