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Breakfast recipe · from the recipe book

Kefir Cornmeal Thin Pancakes with Maple

Tangy kefir and a little cornmeal give these thin, lacy-edged pancakes a gentle crunch and soft, custardy middle under a warm maple drizzle.

Kefir Cornmeal Thin Pancakes with Maple

Ingredients

  • 2 cups (470 ml)480 gPlain kefir, low-fat
  • 1¼ cups150 gAll-purpose flour
  • ½ cup60 gYellow cornmeal, whole-grainfine grind
  • 2 large100 gEggs
  • 2 tbsp28 gUnsalted buttermelted
  • 1 tbsp12 gGranulated sugar
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • 1 tsp4 gVanilla extract
  • 1¾ tsp8 gCanola oil
  • ¼ cup80 gMaple syrupwarmed

Steps

  1. Melt the butter in a small pan or the microwave and let it cool slightly.
  2. In a large bowl, whisk the flour, cornmeal, sugar, baking soda and salt.
  3. In another bowl, whisk the kefir, eggs, vanilla and the melted butter until smooth.
  4. Pour the kefir mixture into the flour mixture and stir just until combined; the batter should be pourable and thin. Let it rest 10 minutes so the cornmeal softens.
  5. Heat a large nonstick skillet over medium heat and brush it with about a quarter of the canola oil.
  6. Pour about 1/4 cup batter per pancake, tilting the pan to spread it thin. Cook until bubbles cover the top and the edges look set, about 2 minutes, then flip and cook 1 minute more until golden and cooked through.
  7. Repeat with the remaining batter, brushing the skillet with the rest of the canola oil in quarters between batches; keep cooked pancakes warm in a low oven.
  8. Warm the maple syrup and drizzle it over the stacked pancakes to serve.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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