Pancakes with Berry Compote Sauce
Baking and Desserts • Russian
Description
Classic pancakes filled with a jelly-like mixture that tastes like summer berries and childhood memories. Blackberries, black currants, and cherries are used, but feel free to change the ingredients to your liking.
Ingredients
- Sour Cream 5 oz
- Chicken Egg 2 pieces
- Sugar 4 spoons
- Salt to taste
- Water 10 fl oz
- Vegetable Oil 2 spoons
- Frozen black currant puree 0 oz
- Frozen Cherimoya Fruits 0 oz
- Frozen black currant puree 0 oz
- Balsamic Vinegar 0 fl oz
- Corn Starch 0 oz
- Cinnamon 1 piece
- Wheat Flour 5 oz
Step-by-Step Guide
Step 1
In a deep skillet, melt 1 tablespoon of sugar, then add balsamic vinegar, thawed berries, a cinnamon stick, and vanilla powder. Gently mix everything together. Reduce the heat to low and continue to simmer until the berry juices are released.
Step 2
Dissolve the cornstarch in a tablespoon of water and gradually add it to the sauce while stirring continuously.
Step 3
Mix everything together, bring to a boil, simmer for 1 minute, remove from heat, and let cool.
Step 4
Prepare the pancake batter. Wash the eggs and crack them into a large bowl, then whisk with a fork or a whisk.
Step 5
Add 160 grams of sour cream to the eggs and whisk again by hand. Add 2/3 of the wheat flour and whisk thoroughly to avoid lumps.
Step 6
Bring water to a boil for the dough. Add the boiling water to the mixture, along with the remaining flour, 3 tablespoons of sugar, a pinch of salt, and 2 tablespoons of vegetable oil. Whisk well to eliminate any lumps and set aside.
Step 7
Cook the pancakes on a dry skillet, preferably a crepe pan, preheated over high heat. Fry for 1.5 minutes on each side.
Step 8
Roll the finished pancakes into triangles and serve them individually on a plate, drizzled with berry sauce.
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