Berry sauce for pancakes
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Berry sauce for pancakes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- 2 cups of different berries (strawberries, currants, lingonberries, blueberries, blackberries)
- 2 tbsp. sugar, or more if the berries are sour
- 1/2 lemon
- 1/2 cup sour cream
- 4 ready pancake
- Berry coulis sauce, recipe follows
Strawberry coulis
- 2 cups frozen strawberries, thawed
- 2 tablespoons of sugar
- 2 teaspoons lemon juice
- 2 tbsp. l. rum, brandy or Chambord liqueur
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Recipes with similar ingredients: strawberry, currant, cowberry, blueberry, blackberry, lemon juice, sour cream, rum
Cooking the dish according to the recipe:
- Place berries and sugar in a bowl and toss to combine; squeeze in lemon.
- Place 2 pancakes per serving. For each pancake, add 2 tablespoons of sour cream and a quarter of the berries.
- Fold the pancakes and serve with berry coulis.
Strawberry coulisBlend all ingredients in a blender until smooth. Strain through a fine sieve and refrigerate until needed.
Author of the recipe - Sarah Moulton (USA) – chef, TV presenter, culinary writer
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