Pancakes on mineral water with raspberry-sour cream sauce
2 servings
20 minutes
Mineral water pancakes with raspberry-sour cream sauce are a light and airy version of a traditional Russian dish that is particularly tender due to the carbonated water in the batter. This recipe comes from ancient Russian traditions where pancakes held a central place on festive tables, especially during Maslenitsa. The mineral water gives the pancakes a fine porous structure, making them soft and airy. The raspberry-sour cream sauce adds freshness and sweet tanginess, creating a harmonious blend of creamy softness and berry richness. These pancakes are perfect for breakfast or cozy tea time, especially when served with hot fragrant tea or fresh berries. They can be presented as envelopes, turning each serving into a small gastronomic gift.
1
Mix milk, mineral water, egg, sugar, salt, and flour and beat well with a mixer for a few minutes.
- Milk: 50 ml
- Sparkling mineral water: 50 ml
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Salt: pinch
- Wheat flour: 5 tablespoon
2
Fry the pancakes in a heated pan until cooked.
3
Mix sour cream with jam in any proportion, spread sauce on each pancake and wrap it in an envelope.
- Sour cream: to taste
- Raspberry jam (preserve): to taste
