Gather the ingredients. In a large mixing bowl, whisk the eggs. In a measuring cup, add kefir and baking powder and whisk till frothy. Add to the egg mixture.
In the same bowl, gradually add flour, whisk till combined, and the mixture is free from lumps.
Preheat cast-iron skillet to medium-high heat. Use some coconut oil for frying. Fry each pancake on each side for about 1-2 minutes till golden. Turn on the other side when you see tiny air bubbles. To finish making all the pancakes, you might add more oil to the pan if needed.
Serve with fresh fruit and syrup or sour cream and jam.
This recipe makes 16 mini pancakes, 3 1/2 inches in diameter.Before making this recipe ensure that eggs and kefir are at room temperature; you can simply leave it out for 15 minutes.Add flour gradually, whisk well to break the lumps. The pancake batter should be medium consistency, not too thick or too runny.Choosing the right pan is important in this recipe. The heat distribution and non-stick surface play a role in making these pancakes perfectly. I like to use a well-seasoned cast-iron pan; Lodge brand or Le Creuset would be my first pick.Make sure that skillet is hot and has plenty of oil before adding the batter.When adding the batter to the hot pan, use a tablespoon, use it to shape the pancake. Each pancake will take approx. two tablespoons.Use any toppings: fresh berries, frozen fruits, berries, honey. Traditionally these pancakes are served with sour cream and jam. I like to serve them with berries drizzled with maple syrup.Store in the air-tight container in the fridge.