Fluffy Kefir Pikelets
Discover how to make fluffy kefir pikelets, also known as mini pancakes, drop scones or Scotch pancakes.
If you grew up in Australia or New Zealand, chances are you’ve enjoyed a stack of golden, fluffy pikelets at some point—whether smeared with jam and cream, drizzled with honey, or simply eaten warm out of the pan. These little beauties are like the lighter, cuter cousin of pancakes. Around the world, though, pikelets go by different names. In the UK, they’re often called Scotch pancakes or drop scones, while in the US they’d be closest to silver dollar pancakes or flapjacks or even hotcakes. No matter what you call them, they’re universally loved for their soft, pillowy texture. This batter is next level amazing. You will absolutely love how airy it is.
In this recipe, we’re giving traditional pikelets a gut-friendly upgrade by swapping in kefir. Not only does kefir add a subtle tangy flavour, but its natural probiotics also help support digestion and overall gut health. The result? A batch of pikelets that are extra fluffy, wonderfully tasty, and secretly nourishing. Eat them hot is our suggestion, they are amazing.
Need
- 3 eggs separated
- 1/2 Teaspoon cream of tartar
- 360 Grams Milk Kefir Recipe
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams raw caster sugar BUY
- 1 Teaspoon baking powder
- 100 Grams butter melted. Plus more for frying BUY
- 350 Grams plain flour BUY
Do
- 1
Place egg whites into Thermomix bowl with cream of tartar.
- 2
Whip 4 min/37°C/Butterfly/speed 3 until the egg whites have mounted. Remove carefully from bowl and set aside. Remove Butterfly as well.
- 3
Without cleaning the bowl, place yolks, kefir, salt, vanilla paste, caster sugar and baking powder into the Thermomix bowl and blend 10 sec/speed 6.
- 4
Add melted butter through hole in lid as you blend 10 sec/speed 4.
- 5
Add flour and blend 6 sec/speed 5.
- 6
Add half the whipped egg whites to the mixture in the Thermomix bowl and combine 10 sec/speed 5. Add remaining egg whites and fold in carefully. You do not need a completely smooth batter, it should look quite lumpy.
- 7
Let the batter rest for at least 30 minutes, covered.
- 8
Heat a frying pan to a medium–high heat. The frying pan must be well heated before starting to cook.
- 9
Melt a teaspoon of butter for each pancake, and dollop spoonfuls of batter per pancake. Cook on each side until golden.
- 10
Serve with all your favourite toppings, though we love plain old butter.
Served with
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
