Pancakes with Rowan Jam
6 servings
45 minutes
Pancakes with rowan jam are a refined dish of Russian cuisine, combining the tenderness of the dough with the tart sweetness of rowan. The rowan jam, made using a special technique, acquires softness and deep flavor enhanced by lemon juice and rum. The thin, golden pancakes perfectly complement the rich aroma of the jam. Historically, rowan has been widely used in Russian cuisine due to its healing properties and vibrant taste. This dish is especially relevant in the autumn season when rowan gains sweetness after the first frosts. Serving such pancakes allows one to feel the coziness and warmth of a home gathering while enjoying the harmony of flavor nuances. An excellent option for a family breakfast or festive treat.
1
Pour a little water into a dish (*not the amount required by the recipe) and add the washed rowan berries, place in an oven preheated to 50 C and leave for a couple of hours for the rowan to steam. Bring water and sugar to a boil and boil until testing for a thin thread*. Without removing from heat, add the rowan, starch, rum (*to taste), and lemon juice; honey can be added if you like it. Cook everything on low heat until testing for a soft ball* (about 1 hour). Pour the jam into a glass container and it can be served hot with pancakes.
- Water: 250 ml
- Rowanberry: 500 g
- Sugar: 500 g
- Cornstarch: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: pinch
2
Add an egg, yolk, sugar, salt, and butter to the milk - whisk together. Then add flour to knead the dough. Fry pancakes in a large skillet, spreading the batter to make them thin.
- Milk: 500 ml
- Chicken egg: 2 pieces
- Sugar: 500 g
- Salt: pinch
- Vegetable oil: 2 tablespoons
- Wheat flour: 500 g