Bird cherry pancakes with cranberries
4 servings
40 minutes
Recipe from the restaurant menu of the bath spa complex Siberia.
1
In a mixing bowl, combine room temperature kefir and eggs.
- Kefir: 150 ml
- Chicken egg: 2 pieces
2
In another container, mix the sifted wheat and chokeberry flour, baking powder, salt, and sugar.
- Wheat flour: 110 g
- Bird cherry flour: 40 g
- Baking powder: 5 g
- Salt: 2 g
- Sugar: 30 g
3
Gradually add the flour mixture to the kefir, constantly stirring with a whisk to avoid lumps.
- Wheat flour: 110 g
- Bird cherry flour: 40 g
- Baking powder: 5 g
- Salt: 2 g
- Sugar: 30 g
4
Chop the dried cranberries and add them to the dough.
- Dried cranberries: 50 g
5
Mix to evenly distribute the cranberries throughout the dough.
6
Fry small pancakes 2-3 cm in size on a heated skillet on both sides until golden brown.
7
Carefully mix the sour cream with powdered sugar until smooth. The cream is ready.
- Sour cream: 100 g
- Powdered sugar: 25 g
8
Put a portion of cream on the plate and randomly arrange some pancakes on the plate.
9
Then a bit more cream and a few more pancakes — and the last spoon of cream on top and a couple of pancakes. It should form a mound with a peak.
10
Then drizzle everything with honey, sprinkle with roasted pine nuts and chopped dried cranberries.
- Honey: 5 g
- Pine nuts: 5 g
- Dried cranberries: 50 g
11
To serve.