Pancakes with dried cranberries
4 servings
15 minutes
Cranberry pancakes are a delicate treat that embodies the warmth of home cooking. Their roots trace back to traditional Russian recipes where simplicity of ingredients meets refined flavor. Light and airy with a delicate tartness from the cranberries, they are perfect for both morning breakfast and cozy tea time. Kefir adds softness to the batter while cane sugar provides a light caramel note. They are especially delicious served with yogurt, jam, or fresh berries, creating a balance of sweetness and tartness. These pancakes are a true gastronomic harmony that can evoke memories of childhood and heartfelt family evenings.
1
Mix all ingredients until very thick sour cream consistency.
- Low-fat kefir (1%): 250 ml
- Fresh cranberries: to taste
- Cane sugar: 1 tablespoon
- Salt: pinch
- Wheat flour: 250 g
- Chicken egg: 1 piece
- Baking powder (raising agent): 0.5 teaspoon
2
Spoon onto a heated skillet. Fry on both sides for just a couple of minutes.
3
Serve with yogurt, jam, or fresh berries.
