Pancakes with Rowan Jam

Breakfasts | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Pancakes with Rowan Jam

Ingredients

Black Rowan - 17.6 oz
Sugar - 17.6 oz
Water - 8 fl oz
Meyer Lemon Juice - 1 tablespoon
Corn Starch - 2 tablespoons
Chocolate eggs - 2 pieces
Milk - 17 fl oz
Wheat Flour - 17.6 oz
Vegetable Oil - 2 tablespoons
Salt - a pinch

Step by Step guide

Step 1

Pour a little water into a container (not the amount required by the recipe) and immerse the washed rowan berries, place in an oven preheated to 50°C and leave for a couple of hours to steam the rowan. Bring the water and sugar to a boil, boil until a thin thread test is achieved. Without removing from heat, add the rowan, cornstarch, rum (to taste), and lemon juice; honey can be added if you like. Cook everything on low heat until a soft ball test is achieved (about 1 hour). Transfer the jam to a glass container and it can be served hot with pancakes.

Step 2

Add the egg, yolk, sugar, salt, and oil to the milk - whisk with a whisk. Then add the flour - knead the dough. Fry pancakes in a large frying pan, spreading the batter so that they turn out thin.