Blackcurrant sponge pancakes
Description
Homemade treats for tea. You can use different berries each time—feel free to choose your favorites, such as strawberries, raspberries, red currants, blueberries, and others. These pancakes make an excellent choice for a delicious and filling breakfast or afternoon snack. Like regular pancakes, they can be served with sour cream, condensed milk, or cream cheese. The baked goods are ready. Serve them at the table.
Instructions
- 1
Step 1
1. In warm weather, I use fresh currants, but frozen berries work perfectly in winter (like I did). I coat the berries in starch.
- 2
Step 2
2. Separate the yolks from the whites, then beat the whites until stiff peaks form.
- 3
Step 3
3. In a separate bowl, I mix the yolks with granulated sugar and rub them together until they turn white. Then I combine the whites with the yolks.
- 4
Step 4
4. Sift the flour and mix it with vanilla, add to the eggs, then add the black currant berries. Gently stir the mixture with a spoon.
- 5
Step 5
5. Place the pan over heat, pour vegetable oil into it, and spoon in a small amount of batter.
- 6
Step 6
6. Fry the pancakes on both sides under a closed lid over low heat until a golden crust forms.
- 7
Step 7
7. I sprinkle the ready pancakes with powdered sugar and serve them hot.