INGREDIENTS

250 gr self-rising flour
2 eggs
500 ml kefir
80 gr mastic spoon sweet
50 gr almond butter
½ tsp ground cinnamon
½ tsp baking powder
½ tsp salt
1/ 2 cup berries (optionally)

INSTRUCTIONS

1.Whisk flour, cinnamon and baking powder, in a medium bowl.
2.In another bowl, whisk kefir, eggs, almond butter, and spoon sweet mastic until combined.
3.Mix in wet and dry ingredients and whisk just to combine. Don’t over whisk.
4.Put mixture in the fridge for half an hour.
5.Heat a large skillet over medium heat. Lightly brush skillet with melted butter. Gently spread the batter into small circles.
6.When edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 3 minutes. Once flipped, cook another 2 minutes or until lightly browned and cooked in the middle.
7.Serve immediately with honey, extra butter, and berries.

NOTES

  1. Mastic spoon sweet is a Greek traditional dessert made of sugar, corn, syrup and spice of masticha. The Chios mastic, an exclusive product of the greek island, combined with sugar, gave birth to this spoon sweet, also known as hypovrychio. A classic childhood treatan ypovrichio or “submarine sweet” (not to be confused with “spoon sweets” just because they’re served on a spoon). 
  2. Kefir is fermented milk drink similar to a thin yogurt or ayran, made from kefir grains (colonies of bacteria, yeast, proteins and sugars) that look like tiny buds of cauliflower, fermented with cow, goat, or sheep milk. Kefir is originated from North Caucasus, where shepherds in the mountains discovered that fresh milk carried in their traditional goatskins would occasionally ferment into a refreshing, effervescent beverage. They learned to control the fermentation using “kefir grains”.
  3. If you don’t find kefir, you can use Greek yogurt, adding also 50 ml of water.

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