Pancake Berry Sauce

Pancake berry sauce – a detailed recipe for cooking.

Recipe author – Sarah Molton (USA) – Chef, TV presenter, culinary writer

Time: one 0 мин. Difficulty: Easy Servings: 2 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling

• 2 tbsp. different berries (strawberries, currants, lingonberries, blueberries, blackberry)
• 2 tbsp. l sugar, or more if the berries are sour
• 1/2 lemon
• 1/2 tbsp. sour cream
• 4 ready-made pancakes
• Cooley Berry Sauce, recipe follows

Strawberry coolie sauce

• 2 tbsp. frozen strawberries thaw
• 2 tbsp. l Sahara
• 2 tsp lemon juice
• 2 tbsp. l rum, brandy or chambord liquor

Recipes with similar ingredients: strawberries, currants, lingonberries, blueberries, blackberries, lemon juice, sour cream, rum

Recipe preparation:

1. Put berries and sugar in a bowl, and toss to mix; squeeze the lemon.
2. Put 2 pancakes per serving. For each pancake, 2 Art. l sour cream and a quarter of the berries.
3. Fold the pancakes and serve with berry coolies. Strawberry sauce coolie: in a blender, beat all the ingredients until smooth. Strain through a fine sieve, and refrigerate as needed.