Pancakes with Berries

Sunday breakfast is always special around our house. Each week, we try to make something different. Waffles seem to be the #1 choice. Pancakes, not really. But these are large and fun to have for dessert!

Pannkoogid marjadega (Estonian)

Makes 6 pancakes

Make the day before or early morning.

A. Pancake / Pannkook:

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 g) organic sugar

2 organic eggs

1 cup (dairy-free) organic milk

1/2 tsp. (2,5 ml)  pure, all-natural vanilla extract

(If Estonian sounds like Finnish, it is because they are both a Finno-Ugric languages.)

üks 1. Sift the flour and sugar. Make a well in the middle.

kaks 2. Drop the egg yolks, milk, and vanilla into the well. Beat until the batter is thin.

 (a) Save the egg whites.

kolm 3. Cover with a cloth, place in a cool place overnight. Or make it in the morning to be used that evening.

B. Berries / Marjad: 

organic berries of choice, rinsed and drained

2 Tbs. (30 ml) water

1 Tbs. (15 g) cornstarch (British: cornflour)

1/2 cup (60 g) oranic sugar 

neli 4. Add the berries, water, and sugar in a saucepan. 

viis 5. Cook over medium-high heat. Stir until it turns into a sauce.

kuus 6. Bring to boil and stir in the cornstarch. 

seitse 7. Reduce the heat, cook about 8 minutes. Stir until thickened.

kaheksa 8. Remove and pour into a bowl to cool.

C. Pancakes / Pannkoogid: 

üheksa 9. Beat the egg whites. 

kümme 10. Fold into the battle.

üksteist 11. Use a buttered crêpe pan or frying pan over medium-hot heat.

kaksteist 12. Remove and pour in 1/2 a cup (120 ml) of the batter. Spread evenly.

kolmteist 13. Cook about 3 minutes on each side. 

neliteist 14. Serve with the bowl of the berry sauce.