Lemon pancakes with blackcurrant
4 servings
30 minutes
Lemon pancakes with black currants are a delicate treat of Russian cuisine, filled with the freshness of citrus and the sweet-tartness of berries. The history of this dish traces back to traditional Russian pancakes, which are given a special flavor by lemon zest and currants. The pancakes turn out airy and fragrant, while the rich currant syrup adds extra juiciness. They are delightful to serve for breakfast or with tea, garnished with cottage cheese and berries. The harmony of sweetness, tartness, and softness makes them an ideal choice for cozy home gatherings.
1
Mix the flour with 75 g of powdered sugar, baking powder, baking soda, and lemon zest.
- Wheat flour: 125 g
- Powdered sugar: 175 g
- Baking powder: 1 teaspoon
- Soda: 0.3 teaspoon
- Lemon: 1 piece
2
Pour in yogurt, milk, add eggs. Whisk the dough. Add butter. Fry pancakes in vegetable oil.
- Natural yoghurt: 125 ml
- Milk: 2 tablespoons
- Chicken egg: 2 pieces
- Melted butter: 25 g
- Vegetable oil: to taste
3
Prepare the syrup: dissolve 100 g of powdered sugar in 100 ml of water, add the berries. Bring to a boil, pour in lemon juice, and cook for 1 minute. Drizzle over the pancakes. Garnish with soft cottage cheese, currants, and zest.
- Powdered sugar: 175 g
- Frozen blackcurrants: 1 glass
- Lemon juice: 2 tablespoons
- Soft cottage cheese: 3 tablespoons
- Frozen blackcurrants: 1 glass
- Lemon: 1 piece