Pancakes with strawberry-mint sauce
4 servings
60 minutes
Pancakes with strawberry-mint sauce are a delicate treat that combines the softness of traditional Russian pancakes with a refreshing berry-herb note. They originate from Russian cuisine, where homemade baked goods have always been part of cozy family breakfasts. Fluffy and airy with a light vanilla aroma, these pancakes melt in your mouth, and their flavor is perfectly complemented by the fragrant strawberry-mint sauce that provides a sense of freshness. Ideal for morning treats or as a light dessert at any time of day. Thanks to the sourdough batter, they maintain a special structure, and frying over low heat makes them especially tender. Garnished with a mint leaf, they not only delight the taste but also look like a true culinary masterpiece.
1
For pancakes, mix dry and wet ingredients separately. Pour the wet ingredients into the dry ones, stirring with a whisk, but the key is not to overdo it. The dough should not be kneaded too much, otherwise, fluffy pancakes won't form. The finished batter should be thick and lumpy. Heat the pan well, add a little oil, and spoon the batter onto it. Fry on low heat. Once bubbles appear on the surface, you can flip them. To keep the fluffy pancakes fluffy after frying, do not stack them on top of each other.
- Kefir: 1 glass
- Chicken egg: 1 piece
- Clarified butter (ghee): 2 tablespoons
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Vanilla sugar: 0.5 teaspoon
- Vegetable oil: to taste
- Salt: 0.3 teaspoon
- Baking soda: 0.3 teaspoon
2
Place chilled clean strawberries in a blender, chop mint leaves and add to the strawberries, also add sugar to taste. Blend until smooth.
- Strawberry: to taste
- Mint: 7 pieces
- Sugar: to taste
3
Place the ready pancakes on a plate, drizzle with sauce, and garnish with a mint leaf.
- Mint: 7 pieces
