Pancakes with "Berry Compote" Sauce
6 servings
60 minutes
Classic pancakes and jelly-like filling with the taste of summer berries and childhood. Blackberries, black currants and cherries are used, but no one is stopping you from changing this composition at your own discretion.
1
In a deep pan, melt 1 tablespoon of sugar, add balsamic vinegar, thawed berries, a cinnamon stick, and vanillin; mix everything carefully. Reduce the heat to low and continue simmering until berry juice appears.
- Sugar: 4 tablespoons
- Balsamic vinegar: 3 ml
- Frozen Blackberries: 30 g
- Frozen cherries: 45 g
- Frozen blackcurrants: 30 g
- Cinnamon sticks: 1 piece
- Salt: to taste
2
Dissolve corn starch in a tablespoon of water and add to the sauce in a thin stream while constantly stirring.
- Cornstarch: 6 g
- Water: 250 ml
3
Mix everything, bring to a boil, cook for 1 minute, remove from heat and cool.
4
Prepare pancake batter. Wash the eggs and crack them into a large bowl, whisking with a fork or whisk.
- Chicken egg: 2 pieces
5
Add 160 grams of sour cream to the eggs and whisk again by hand. Add 2/3 of the wheat flour and mix well to avoid lumps.
- Sour cream: 160 g
- Wheat flour: 180 g
6
Boil water for the dough. Add boiling water to the mixture, the remaining flour, 3 tablespoons of sugar, a pinch of salt, and 2 tablespoons of vegetable oil. Whisk well to avoid lumps and set aside.
- Water: 250 ml
- Wheat flour: 180 g
- Sugar: 4 tablespoons
- Salt: to taste
- Vegetable oil: 2 tablespoons
7
Cook pancakes on a dry skillet, preferably a crepe pan, preheating on high heat. Fry for 1.5 minutes on each side.
8
Roll the ready pancakes into triangles and serve them on a plate, drizzled with berry sauce.