Pancakes with berry filling
Description
The recipe won't take much time. Pancake batter is, on one hand, quite simple. It seems like what's so tricky about it? Mix flour with milk and start cooking. In reality, making pancakes is an art. They should be thin yet elastic. And if they're also porous and deliciously rich in taste, you'll be priceless. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the pancake batter. Beat the eggs with two tablespoons of sugar. Add sunflower oil and kefir. Add salt and baking soda. Sift in the flour, carefully breaking up any lumps.
- 2
Step 2
So, we've got a rather runny batter for baking pancakes. Heat up the pan. It's convenient if you have the opportunity to use several pans at once—this way the process goes much faster. Pour the pancake batter from a ladle onto the heated pan.
- 3
Step 3
So, one after another, the pancakes are cooked in turn. If you used an old-style frying pan without a non-stick coating, then the pancakes should turn out porous, like mine.
- 4
Step 4
Meanwhile, rinse the fresh berries (if you managed to get them. If not, use frozen ones and keep them in warm water. You can slightly heat the berries in a pan with sugar; they will release juice and absorb the sugar syrup better). Place berries and a spoonful of sour cream onto the ready pancakes. Roll them into a cone shape.