Pear pancakes
4 servings
30 minutes
Pear pancakes are a delicate, aromatic treat from Russian cuisine where simple ingredients turn into a culinary masterpiece. The history of pancakes goes back centuries when housewives made them for tea, delighting the family with soft, airy cakes. In this recipe, pears play a key role: their juicy flesh gives the batter natural sweetness and a pleasant fruity note. The pancakes turn golden with a crispy crust while remaining tender and moist inside. They pair wonderfully with honey, sour cream, or berry jam. Perfect as a cozy breakfast, dessert, or light snack with warm tea on a cool evening. Sprinkled with powdered sugar, they look especially appetizing, tempting you to try another piece.
1
Peel the pears and grate them on a coarse grater. Transfer to a sieve and let the liquid drain.
- Pears: 500 g
2
In a bowl, mix flour, baking powder, vanilla, and white sugar. Stir and add an egg.
- Wheat flour: 2 tablespoons
- Baking powder (raising agent): 0.3 teaspoon
- Vanilla sugar: 8 g
- Sugar: 1.5 tablespoon
- Chicken egg: 1 piece
3
Add grated pears. Mix again, but moderately. The less you mix, the softer the pancakes will be.
- Pears: 500 g
4
Heat the pan over medium heat, add a small amount of vegetable oil. Place pancakes in the pan. 1 tablespoon heaped — 1 pancake. Don't add too many at once. Fry in batches.
- Vegetable oil: 4 tablespoons
5
Fry on medium heat until golden brown for about 2 minutes. Flip and fry on the other side.
6
Sprinkle the ready pancakes with powdered sugar before serving
- Icing sugar: 2 tablespoons
