As far as I remember from my childhood those fatty goldenbrown ‘Granny style'(read: very fatty) spoon-pancakes(lusikapannkoogid) have always been food that was made when there wasn´t much else to eat in the house but some flour in the corner of the cupboard and a bit of fermented milk. Not to mention that there was always some homemade jam there. Raspberry, strawberry and black currant flavours go really well with those spoon-pancakes.
They were often made with kefir too but in my family it usually vanished before someone had a chance to cook with it. But the pancakes can be made with coconut-kefir too and they taste just as good or even better.
The milk usually came from a local farmer and was simply cultured(not like the store milk that just rots) as there wasn´t anything pasteurized back then. I stopped drinking milk when I moved to town as I couldn´t get used to the taste of industrial milk. Also soon after that I didn´t consume animal products any more.
6 full tbsp( ca 100 g) buckwheat flour
1 tbsp vegan egg, flax flour or potatoe starch
1/2 tsp salt
oil for frying
How to make?
- Mix all the dry ingredients.
- Add kefir to the dry ingredients and mix thourougly.
- Set aside for 5 min.
- Pour onto the pan with a tablespoon.
- Fry on both sides in a lot of oil until goldenbrown.
- Serve with seasonal berries and with your favorite jam.