Pancakes with strawberry puree
4 servings
70 minutes
Strawberry puree pancakes are a delicate dessert infused with the aromas of vanilla and citrus. This recipe has roots in Russian cuisine, where pancakes have always symbolized comfort and home warmth. The classic cottage cheese batter is enriched with lemon zest and vanilla sugar, creating an airy texture. The strawberry puree with hints of cognac adds sophistication, transforming a simple dish into a refined treat. Golden-brown pancakes fried in butter are dusted with powdered sugar and garnished with fresh berries and mint leaves. Perfect for festive tea parties or cozy breakfasts, offering unforgettable taste and joy in every bite.
1
Whip the butter with 2 tablespoons of sugar and vanilla sugar until fluffy.
- Butter: 1 tablespoon
- Sugar: 90 g
- Vanilla sugar: 20 g
2
Grate the lemon zest. Mix it with salt, egg, flour, and cottage cheese, incorporate into the cream mixture, and knead the dough. Let it rest for 20 minutes.
- Lemon: 1 piece
- Salt: pinch
- Chicken egg: 1 piece
- Wheat flour: 75 g
- Curd cheese (tvorog): 250 g
3
Squeeze juice from the lemon. Wash the strawberries. Make puree from half, mixing it with lemon juice and remaining sugar. Season the puree with cognac.
- Lemon: 1 piece
- Strawberry: 500 g
- Sugar: 90 g
- Cognac (brandy): 2 tablespoons
4
Fry 12 pancakes in melted butter and sprinkle with powdered sugar on top. Arrange the pancakes on 4 plates, 3 pieces on each.
- Clarified butter (ghee): to taste
- Icing sugar: 2 teaspoons
5
Pour strawberry puree over all the pancakes, and decorate with whole strawberries and mint leaves on top.
- Strawberry: 500 g
- Lemon balm leaves: to taste