Thin Pancakes with Currants
Thin pancakes with currants is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g mixed currants (red and black)
- 275 ml milk
- 125 g flour
- 3 eggs
- 1 tbsp liquid butter
- 1 tsp sugar
- a pinch of salt
- vegetable oil (for frying)
- powdered sugar (for dusting)
- Mint leaves (for garnish)
Instructions
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1.
Wash the berries, discard stems, and gently pat dry. Set aside about a handful for garnish.
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2.
Whisk the milk with the flour until smooth. Add the eggs and mix well. Stir in the liquid butter, sugar, and a pinch of salt. Let the batter rest for 10-15 minutes.
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3.
Heat a non-stick pan and lightly oil it.
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4.
Pour a small amount of batter into the pan and swirl to coat the bottom evenly. Sprinkle about 2 tbsp of berries on top. Cook over medium heat for 1–2 minutes until golden brown, then flip and cook the other side for about 1 minute. Repeat with the remaining batter until all pancakes are cooked.
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5.
Place the pancakes on a plate, fold them in half, dust with powdered sugar, and garnish with mint leaves and the reserved berries. Serve immediately.
