Sorrel with Pancakes
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
Essentially, this is a pancake casserole. It was a fairly common dish in the 19th century. In noble families, efforts were made to diversify meals, baking many loaves, both sweet and savory, and preparing casseroles. The logic is the same everywhere: you take pancakes, spread them with a filling, then either layer them or roll them up, pour eggs or sour cream over the top, and bake. In this case, the second flavor chosen is sorrel — resulting in a delightful seasonal dish.
Ingredients
- Pancakes - 12 pieces
- Sorrel - 2 bunches
- Vegetable Oil - 2 spoons
- Wheat Flour - 3.5 oz
- Milk - 10 fl oz
- Sugar - 1 tablespoon
- Chicken Egg - 2 pieces
- Sour Cream - 10.6 oz
Step by Step guide
Step 1
Add the sorrel to boiling water and cook for 2–3 minutes.
Step 2
Drain the cooked sorrel in a sieve to remove any excess water.
Step 3
Pass the sorrel through the same sieve.
Step 4
In a pot, sauté the butter with the flour.
Step 5
Add the milk and whisk it together.
Step 6
Add sorrel, a little sugar (to slightly sweeten the sorrel), and 2 eggs, and mix until smooth.
Step 7
Spread the pancakes with sorrel and roll them up.
Step 8
Cut the rolls in half and place them in a greased baking dish.
Step 9
Cover them with sour cream and place in an oven preheated to 284°F for one hour.
Step 10
Serve hot.
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