Blueberry and Lemon Pancakes
12 servings
20 minutes
Blueberry and lemon pancakes are a delicate and aromatic treat of Russian cuisine that brings comfort and joy. The history of pancakes in Russia dates back to ancient times, symbolizing the sun and warmth. In this recipe, the classic batter is enriched with fresh blueberries for a rich berry flavor and lemon zest for a refreshing tang. Light and airy, they are perfect for a morning breakfast or cozy tea time. They can be served with honey, sour cream, or an extra serving of berry syrup. These pancakes are not only delicious but also beautiful—the golden crust contrasts with the purple berries, creating visual delight. Each bite offers a harmony of sweetness and citrus aroma, turning an ordinary meal into a small celebration.
1
Put flour, cream of tartar, and baking soda in a bowl. Mix well with a fork. Add golden syrup, blueberries, and lemon zest.
- Wheat flour: 200 g
- Tartar sauce: 1 teaspoon
- Baking soda: 0.5 teaspoon
- Berry syrup: 1 teaspoon
- Blueberry: 75 g
- Lemon zest: 1 tablespoon
2
Pour milk into a measuring jug. Break an egg and mix well with a fork. Pour most of the milk mixture into a bowl and mix well. Continue adding milk until you achieve a smooth, liquid batter.
- Milk: 200 ml
- Chicken egg (large): 1 piece
3
Heat the pan and grease it with oil. Pour 1 tablespoon of batter for each pancake onto the pan. Cook until golden brown, then flip and fry the other side. Remove from the pan and cover with foil.
- Olive oil: to taste
