Pancakes with sour cream and quince jam
4 servings
25 minutes
Pancakes with sour cream and quince jam embody coziness and traditional Russian hospitality. Thin, delicate pancakes soaked in the sweet-sour notes of quince create a harmonious flavor combination. Sour cream adds softness and a slight tang, perfectly complementing the fruity hue of the jam. This recipe traces back to classic Russian traditions when pancakes were an integral part of family celebrations and Maslenitsa feasts. Quince jam gives the dish a special sophistication, revealing a richness of flavor nuances. Pancakes can be served as a standalone breakfast dish or as a treat with tea, creating an atmosphere of warmth and homey comfort.
1
Pour kefir into a deep container.
- Kefir: 200 ml
2
Break 2 eggs.
- Chicken egg: 2 pieces
3
Add corn starch.
- Cornstarch: 40 g
4
Add erythritol and salt.
- Erythritol: 1.5 tablespoon
- Sea salt: pinch
5
Add soda.
- Baking soda: pinch
6
Whisk the pancake mixture with a mixer.
7
Heat oil in a pan. Pour the mixture into the pan in portions.
- Olive oil: to taste
8
When the pancake is browned, flip it and fry for another 2 minutes over medium heat.
9
Spread sour cream on the pancake to taste.
- Sour cream: to taste
10
Add jam.
- Quince jam: to taste
11
Roll the pancakes into tubes and serve.
