Pancakes with banana, strawberry jam and ice cream

For strawberry jam: mix 1 kg of strawberries with 1 kg of sugar and let it sit for 4-6 hours to release juice. Place the pot with berries on the heat and bring to a boil. Boil the jam for 5 minutes over moderate heat, constantly skimming off the foam. Then remove the pot from heat, let it cool slightly, and cover with a clean towel. Leave the jam to rest until completely cool (about 10 hours). Repeat the process three times.

Dissolve salt and sugar in a small amount of milk, add diluted yeast. Mix the mixture and combine it with the remaining milk heated to 35–40 degrees.

Separate the whites from the yolks and beat the whites separately until fluffy. Add the yolks to the milk and sugar mixture and mix, then add the whites - mix again, and then add the flour - also mix until homogeneous, but do not knead too much to keep the dough porous.

Add vegetable oil to the dough and mix lightly. Then leave the dough in a warm place (25–35 degrees) for about 3–4 hours. During fermentation, periodically knead the dough.

When the batter is ready, fry the pancakes in vegetable oil until golden brown.

Serve pancakes stacked on a plate. Drizzle with strawberry jam, place banana slices beside it, and top with a scoop of strawberry ice cream. Garnish with mint leaves.