VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
Kama
The classic Estonian summer breakfast: toasted barley, rye, oat and pea flour whisked into cold kefir with a little sugar and left to swell into a thick, nutty cream, finished with fresh berries.
Method
- Pour 180 ml of cold kefir into a deep bowl. Add 1 tsp of caster sugar and 1 pinch of fine sea salt and whisk for about 30 seconds, until the sugar has completely dissolved and the kefir is loose and smooth.
- Whisking constantly with one hand, rain in 40 g of kama flour with the other in three or four small additions. Never dump it in at once — the toasted flour drinks liquid instantly and will set into lumps. Beat each addition smooth before the next.
- Whisk in 1 tbsp of soured cream. Beat for a further minute until the mixture is glossy, the colour of milky coffee, and thick enough to coat the back of a spoon but still pourable.
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317kcal
21gprotein
27gcarbs
15gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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