Creamy pancakes with sour milk, roasted strawberry mousse, and mint - photo 1
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Creamy pancakes with sour milk, roasted strawberry mousse, and mint

Breakfasts Desserts For Kids 45 min Easy 4 wyświetleń ~12.53 PLN - (0)
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Description

Here’s a recipe that will take you back to the carefree days of childhood, but in a modern, elegant version. Pancakes made with sour milk are the essence of homemade flavor – fluffy like a cloud, with a characteristic, slightly tangy note that wonderfully balances sweetness. Sour milk, a natural probiotic, makes them not only delicious but also easy to digest. Instead of traditional toppings, I suggest a velvety puree of roasted strawberries. Roasting the fruit brings out its depth of flavor and caramel sweetness, creating a sauce with an intense aroma. The whole dish is complemented by the refreshing freshness of mint. It looks stunning: a stack of fluffy, golden pancakes drizzled with ruby puree and garnished with green mint leaves. Perfect for a lazy weekend breakfast, an elegant afternoon tea, or a light, fruity dessert that will delight both children and adults.

Ingredients (12)

Servings:
2
  • Soured milk 250 ml
  • Wheat flour type 450 150 g
  • Egg 1 szt.
  • Fresh strawberries 250 g
  • Powdered sugar 20 g
  • Baking soda 5 g
  • Rapeseed oil 30 g
  • wildflower honey 20 g
  • Lemon juice 5 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.2 pęczków
  • Powdered sugar for decoration 5 g
💰 Szacowany koszt dania: ~12.53 PLN (6.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted Strawberry Mousse

1

Preheat the oven to 180°C (conventional mode). Meanwhile, wash the strawberries thoroughly under cold running water. Gently dry them with a paper towel. Remove the green stems by grasping them with your fingers and twisting slightly. Cut larger fruits in half or quarters, leaving smaller ones whole.

Ingredients: Fresh strawberries
Use a small, sharp knife or a special corer for the stems. Try not to damage the fruit too much. Even pieces will ensure even baking.
2

Place the prepared strawberries in a small baking dish. Drizzle them with honey and freshly squeezed lemon juice. Gently mix with a spoon to coat all the fruit in the glaze. Put the dish in the preheated oven and bake for 15-20 minutes.

Ingredients: Fresh strawberries, wildflower honey, Lemon juice
The best option will be a ceramic or glass dish that distributes heat evenly. After 15 minutes, check the strawberries – they should be very soft, release a lot of juice, and the sauce should be gently bubbling and caramelizing at the edges of the dish.
3

Carefully remove the hot dish from the oven. Transfer the entire contents (strawberries along with the syrup) to a blender jar, either hand-held or standing. Blend for about 1-2 minutes on high speed until you achieve a smooth, uniform puree without lumps. Set the puree aside to cool slightly.

Be careful of the hot steam while blending! If you are using a jug blender, do not close the lid tightly - slightly tilt it, covering the opening with a cloth to allow the steam to escape. If you prefer a puree with pieces of fruit, blend for a shorter time and use the pulse function.

Pancakes

4

In a large bowl, combine the dry ingredients. Place a sieve in it and sift the all-purpose flour, baking soda, and salt through it. Sifting will aerate the flour and prevent lumps, making the pancakes lighter.

Ingredients: Wheat flour type 450, Baking soda, Salt
Use a bowl with a capacity of at least 2 liters to have enough space for mixing. You can sift the ingredients by gently tapping the side of the sieve with your hand.
5

In a second, smaller bowl, prepare the wet ingredients. Crack the egg and beat it with a fork or whisk for about 30 seconds, until the white and yolk are combined. Then add the buttermilk and powdered sugar. Whisk just until the ingredients come together into a smooth mixture.

Ingredients: Egg, Soured milk, Powdered sugar
Use a whisk – it will quickly and effectively combine the ingredients. You don't need to beat the mixture, just make sure it's smooth and free of visible strands of egg.
6

Make a well in the center of the dry ingredients and pour the entire wet mixture into it. Using a silicone spatula or wooden spoon, gently and slowly mix the ingredients with motions from the bottom to the top. Mix only until the ingredients are combined. The batter should be thick and have visible lumps – that's the secret to fluffy pancakes!

THE MOST IMPORTANT STEP: Do not mix the batter too long or too vigorously! Overmixing develops gluten in the flour, which will make the pancakes tough and chewy instead of fluffy. Lumps are desirable!
7

Set the bowl with the prepared dough aside for 5-10 minutes. This time will allow the baking soda to react with the sour milk, resulting in the formation of air bubbles in the dough. You will notice that the dough will rise slightly and become more aerated.

Don't skip this step! It's the key to achieving maximum fluffiness. During this time, you can prepare the plates and toppings.
8

In a large skillet, heat about one tablespoon of oil over medium heat. To check if the skillet is ready, drop a small amount of batter onto it – if it starts to sizzle immediately, the temperature is right. Spoon portions of batter (about 1.5 tablespoons per pancake), forming round pancakes with a diameter of 7-8 cm. Leave space between them, as they will expand while frying.

Ingredients: Rapeseed oil
The best choice is a pan with a thick bottom and a non-stick coating. Don't pour too much oil – the pancakes should fry, not swim in fat. You can spread the excess oil with a silicone brush.
9

Fry the pancakes for about 2-3 minutes on one side, until air bubbles appear on the surface and the edges begin to set and become matte. Then, using a thin, wide spatula, gently lift the pancake and quickly flip it over to the other side. Fry for another 1-2 minutes, until the second side is golden brown.

Control the burner’s heat – if the pancakes are browning too quickly and are raw inside, reduce the heat. Place the finished pancakes on a plate lined with paper towels to absorb excess fat.

Serving

10

On the plates, arrange stacks of 3-4 warm pancakes. Generously drizzle them with the previously prepared, slightly warm strawberry puree. Top with a few fresh mint leaves. Additionally, if you like, you can dust the whole thing with powdered sugar through a small sieve for a 'snow' effect. Serve immediately.

Ingredients: Fresh mint, Powdered sugar for decoration
The dish tastes best when warm, when the pancakes are the fluffiest. The contrast between the warm pancakes and the slightly cooled puree is very pleasant.

Fun Fact

💡

Soured milk is one of the oldest fermented products in Poland. It is created through the action of natural lactic acid bacteria present in raw milk. In the past, to speed up the process, a spoonful of already soured milk was added to fresh milk, thus inoculating it with 'good' bacteria.

Best for

Leniwe śniadanie weekendowe Podwieczorek dla dzieci Elegancki deser Brunch z przyjaciółmi

Tips

🍽️ Serving

Pancakes can be served in many ways. Instead of strawberry puree, a dollop of thick Greek yogurt, a handful of fresh berries (blueberries, raspberries), or chopped walnuts for crunch works great. For a more dessert-like version, you can add a scoop of vanilla ice cream.

🥡 Storage

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. Strawberry puree should be stored separately, also in the refrigerator, in a jar for up to 3 days. It's best to reheat the pancakes for a moment on a dry skillet or in a toaster to regain their crispiness.

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