1. Prepare the pancakes. In a large bowl mix flour, baking soda, salt (if using), and cinnamon. Stir to combine thoroughly.

2. In a separate bowl, whisk together kefir, milk, egg, brown sugar, and oil. Add wet ingredients to the dry ingredients, stirring just until thoroughly moistened (don't worry about a few small lumps). Let the batter stand for at least 10 minutes, and as long as overnight, before cooking. (Refrigerate the batter, covered, if you're letting it stand for more than half an hour. Remove from fridge 30 minutes before cooking.)

3. To cook the pancakes, spray a nonstick griddle or skillet with vegetable cooking spray. Heat over medium heat until hot (a drop of water on the surface should sizzle). Stir the batter. Batter should be thick but pourable. If the batter appears very thick, thin it with additional milk, adding just 1 Tbsp. at a time. Drop the batter by large spoonfuls (scant 1/4 cup) onto the hot griddle or skillet, then spread to 3 to 4 inches in diameter. Cook pancakes until the edges appear dry and bubbles appear on the surface, about 2 minutes. Flip them and cook on the other side for about 1 minute, just until lightly browned. Serve hot.

Source: Hannaford fresh Magazine, May - June 2011

Note: Shake the kefir in the container before measuring.By Jane Dornbusch