Pancakes with strawberries and berry sauce
9 servings
35 minutes
Pancakes with wild strawberries and berry sauce are an exquisite dessert where delicate dough combines with the refreshing tartness of forest berries. This recipe embodies the traditions of European cuisine, where the simplicity of ingredients transforms into a harmony of flavors. Wild strawberries give the dough a bright aroma, while the airy texture of the pancakes makes them particularly appetizing. The thick berry sauce made from the same berry enriches the taste and adds pleasant sweetness. Pancakes are perfect for a cozy breakfast or a light dessert after dinner, especially when paired with cinnamon, which adds warm spicy notes to the dish. Such a treat creates an atmosphere of home comfort, evoking memories of summer days and fresh forest berries.
1
Thaw the strawberries beforehand.
- Strawberries: 300 g
2
Heat the kefir until warm, pour it into a bowl, break an egg into it, and mix. Add 20 grams of sugar and vanilla sugar.
- Kefir 3.2%: 400 ml
- Chicken egg: 1 piece
- Sugar: 50 g
- Vanilla sugar: to taste
3
Add flour and baking powder, mix well to avoid lumps. If the kefir is well heated, the baking powder will start to foam, making the pancakes fluffier. Gently fold in 100 grams of strawberries into the batter, as they are delicate and can easily turn to mush. The batter should have a consistency similar to thick sour cream.
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
- Strawberries: 300 g
4
Heat the pan, pour 2 tbsp of vegetable oil, scoop the batter with a tablespoon and pour it onto the pan spaced apart to avoid one large pancake. After about 40 seconds, the pancakes will brown on one side, then carefully lift them with a spatula or fork and flip to the uncooked side. Try to 'slap' the pancake onto the pan a bit so the batter spreads slightly, making them fluffier.
- Vegetable oil: 50 ml
5
For frying each new batch of pancakes, you need to add more vegetable oil so they don't stick to the pan.
- Vegetable oil: 50 ml
6
Place the ready pancakes in a bowl on paper towels to absorb excess fat.
7
While the pancakes are frying, put the remaining strawberries in a pot with hot water, bring to a boil on the stove, cook for 5 minutes, and add the remaining sugar. Drain some liquid into a cup, add 1 tablespoon of flour and mix well until lumps dissolve. Place the pot with strawberries back on the stove, bring to a boil and pour in the juice with flour. Stirring continuously, cook for 3 minutes until thickened. Remove from heat and let cool.
- Strawberries: 300 g
- Sugar: 50 g
- Wheat flour: 250 g
8
Serve the pancakes with the prepared sauce, sprinkled with cinnamon if desired.