- Squeeze the orange and pour the juice into a salad bowl. Add the peeled and chopped fig as well as the honey and mix well. Cut the pomegranate in half and tap the rounded side, above the salad bowl, with a wooden spoon to knock out the seeds. Peel the kiwis and wash the pear. Cut everything into cubes and add them to the fruit salad.
- Melt the butter. In a large bowl, mix the flour with the baking powder and 1 pinch of salt. In another bowl, whisk the eggs with the sugar, then add the kefir and melted butter. Pour the liquid mixture gradually over the dry mixture, stirring with a whisk. Add about 2 tbsp of water to obtain a soft and fairly thick dough.
- Heat ½ tbsp of butter in a large skillet. Add 3 large spoonfuls of batter spacing out and cook over medium heat until small holes appear on the surface of the pancakes.
- Flip the pancakes and cook for 1 to 2 minutes. on the other side. Cook more pancakes, greasing the pan with each batch, until the batter is used up. Keep the cooked pancakes warm in the oven at 100°C.
- Serve the pancakes hot, accompanied by the fruit salad.
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