Quick Pancakes with Berries and Maple Syrup
4 servings
20 minutes
Quick pancakes with berries and maple syrup are the embodiment of morning coziness and sweet delight. Thin, airy pancakes infused with the aroma of butter instantly turn a simple breakfast into a true celebration. Berries—juicy strawberries, tart blueberries, and delicate raspberries—add freshness and a light tang that balances the sweetness of maple syrup. This recipe recalls traditional Russian pancakes that have held an honored place at festive tables for centuries. They are perfect for a cozy family breakfast or an exquisite dessert after a hearty lunch. Serving them with a cup of hot tea or coffee brings warmth and harmony typical of home cooking.
1
Sift the flour into a large bowl and add salt, mix. Break 2 eggs into the bowl, separately mix milk with water. Pour the liquid into the bowl with flour and eggs and knead the dough with a whisk. Add 2 tablespoons of softened butter and incorporate it into the dough.
- Wheat flour: 1 glass
- Salt: pinch
- Chicken egg: 2 pieces
- Milk: 1 glass
- Water: 0.5 glass
- Butter: 4 tablespoons
2
Heat the pan and add oil. Use a ladle to pour the batter into the pan (about 2/3 of a ladle is needed for one pancake if using a small pan). Cook on one side for about a minute, then flip and cook for another thirty seconds.
- Butter: 4 tablespoons
3
Fill the ready pancakes with washed and dried berries and drizzle with maple syrup.
- Strawberry: to taste
- Blueberry: to taste
- Raspberry: to taste
- Maple syrup: to taste
