Pancakes with berry sauce
4 servings
45 minutes
Pancakes with berry sauce are a cozy treat of Russian cuisine that evokes warm memories of family breakfasts. Fluffy and airy with a crispy golden crust, they pair perfectly with rich raspberry syrup that adds a refreshing tartness. The dish's history traces back to ancient Russian traditions of frying dough products—simple yet hearty meals that delight the household. These pancakes are wonderful not only for breakfast but also as a dessert for a cozy evening. Serve them with a cup of fragrant tea and feel the warmth and soulfulness of Russian culinary art.
1
In a saucepan over medium heat, mix raspberries with maple syrup, bring the mixture to a boil, and remove from heat. Mash a few berries with a fork and set aside to cool.
- Raspberry: 125 g
- Maple syrup: 170 ml
2
Mix flour, sugar, baking powder, and salt in a bowl. In a larger bowl, beat the eggs with milk, melted butter, and vanilla. Add the flour mixture and stir to avoid lumps.
- Wheat flour: 235 g
- Sugar: 1 tablespoon
- Baking powder: 1 tablespoon
- Salt: 0.5 teaspoon
- Chicken egg: 2 pieces
- Milk: 250 ml
- Butter: 4 teaspoons
- Vanillin: 1 teaspoon
3
Heat a large skillet over medium heat and add oil. Use a tablespoon to drop the batter onto the skillet, forming pancakes. Fry for about 2 minutes until the batter sets and starts to bubble. Flip the pancakes with a spatula and fry until golden brown. Repeat the process with the remaining batter.
- Butter: 4 teaspoons
4
Serve the pancakes drizzled with raspberry syrup
- Maple syrup: 170 ml
- Raspberry: 125 g