Lush pancakes - a quick and delicious breakfast. And if you add fresh seasonal berries to baked goods, this breakfast will also become healthy. Use strawberries, raspberries, blueberries or currants and enjoy the new flavor of your favorite dish.
It is necessary
- Strawberry pancakes:
- - 0.5 cups wild strawberries;
- - 1 glass of kefir;
- - 0.5 teaspoon of baking soda;
- - 2 tablespoons of sugar;
- - 1 teaspoon of vanilla sugar;
- - 1 glass of sifted flour;
- - a pinch of salt;
- - vegetable oil for frying;
- - icing sugar;
- - fresh mint for garnish.
- Pancakes with raspberries:
- - 1 glass of yogurt;
- - 0.75 cups raspberries;
- - 1 glass of flour;
- - 2 tablespoons of sugar;
- - 1 teaspoon of baking soda;
- - 0.25 teaspoon of salt;
- - 1 egg;
- - vegetable oil for frying.
Instructions
Step 1
Pancakes with strawberries
Prepare the berries. Peel the sepals from the forest strawberries and rinse thoroughly. Discard the berries in a colander, and then sprinkle on a towel to dry well.
Step 2
Pour kefir into a deep bowl, add salt, sugar, vanilla sugar and soda. Pour in the sifted flour in portions. Knead the dough and let it rest for 5-7 minutes. Heat vegetable oil in a skillet.
Step 3
Place the dough in hot oil in portions. When the pancake "grabs" a little, and bubbles appear on its surface, put some berries in the center of each with a clean spoon. Roast the pancakes until golden brown, then turn them over and sauté for a couple of minutes. Make sure that the pan is not too hot, otherwise the pancakes will burn and the dough will remain soggy inside.
Step 4
Arrange finished products in one row on a preheated plate so that the pancakes do not fall off. Keep warm until serving, but do not cover to keep crisp. Divide the berry pancakes into portioned bowls and sprinkle with powdered sugar. Garnish with a fresh mint sprig.
Step 5
Pancakes with raspberries
Pour a glass of fresh yogurt into a bowl. Add egg, sugar and salt, then whisk the mixture well. Mix flour with baking soda and portions, stirring constantly, add to dough. It should acquire the consistency of thick sour cream.
Step 6
Heat vegetable oil in a deep skillet. Put small portions of dough, fry them until half cooked, place 3-4 raspberries in the center of each portion and cover the filling with another layer of dough. Gently flip each pancake over and fry until tender.
Step 7
Place the finished baked goods in stacks on portioned plates. Sprinkle liquid honey or garnish with whipped cream over each pancake turret. Serve immediately - the berry pancakes are especially tasty when hot.
