Bird cherry pancakes with cranberries

In a mixing bowl, combine room temperature kefir and eggs.

In another container, mix the sifted wheat and chokeberry flour, baking powder, salt, and sugar.

Gradually add the flour mixture to the kefir, constantly stirring with a whisk to avoid lumps.

Chop the dried cranberries and add them to the dough.

Mix to evenly distribute the cranberries throughout the dough.

Fry small pancakes 2-3 cm in size on a heated skillet on both sides until golden brown.

Carefully mix the sour cream with powdered sugar until smooth. The cream is ready.

Put a portion of cream on the plate and randomly arrange some pancakes on the plate.

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.

Then drizzle everything with honey, sprinkle with roasted pine nuts and chopped dried cranberries.

To serve.