Corn pancakes with berry sauce
92 - 2 порции
A small, plump pancakes with corn flour and turmeric in sweet and sour sauce of black currants and raspberries will not leave anyone indifferent... help yourself!!!
Ingredients for Corn pancakes with berry sauce
- Milk - 210 ml
- Flour - 50 g
- Butter - 30 g
- Honey - 30 g
- Chicken egg - 1 piece
- Yeast - 1/2 tsp.
- Turmeric - 1/2 tsp.
- Corn flour - 100 g
- Raspberry - 50 g
- Black currants - 50 g
- Honey - 1 tbsp
- Corn starch - 1 tbsp
- Vegetable oil - to taste
Step by step instruction of cooking Corn pancakes with berry sauce
Egg lightly beat with honey
Separately, sift the flour of two types, add the salt, yeast and turmeric.
Mix everything carefully so that the yeast is evenly distributed by volume.
Turmeric can be added! Turmeric imparts a delicate orange color.. the color of the sun!
To whipped with honey and eggs add the warm milk and melted butter. Mix well.
Add the flour mixture and knead the dough without lumps.
The bowl with the dough cover and put in a warm place for 40-60 minutes.
Heat the pan, grease with vegetable oil and fry pancakes.
For the sauce you can use any berries. I have frozen berries from your garden.
The amount of berries too take to your taste.
Berries and honey put in saucepan and put on medium heat.
Heat is not long as only the berries will give the juice, add starch, stir and simmer for another 30 seconds. The pan remove from heat and let cool the sauce.
Honey can replace sugar (powdered sugar).
Ready pancakes put a pile and cover with sauce.