SWEET BERRY PANCAKES

/ Makes 8

Fast-food pancake houses arrived in Russia in 1999. The design and feel of them is the same as the fast-food burger chains we have in the UK. Many types of sweet and savoury pancakes are served, along with the more traditional Russian fare of soups and porridges. Here is my sweet berry pancake recipe with a quick and easy jam. If you haven’t used chia seeds before, they act as a natural thickener and give the fruit a jammy consistency.

PREP: 30 minutes

COOK: 2 minutes per pancake

for a quick berry jam:

100g strawberries

300g raspberries

2 tablespoons chia seeds

30ml orange juice

2 tablespoons runny honey

for the pancakes:

155g plain flour

½ teaspoon salt

2 large eggs

190ml full-fat milk

40g melted unsalted butter

sunflower oil, for greasing

soured cream and honey, to serve

1. To make the berry jam, cut the strawberries in half and put into the bowl of a food processor with all the other ingredients. Blitz until you have a chunky purée that still has a little texture. Taste to check for sweetness and add a little more honey if required. Pour into a bowl or clean jam jar and place in the fridge for about 20 minutes to set.
2. To make the pancakes, place the flour and salt in a mixing bowl. Make a well in the middle and crack the eggs into it. Using a wooden spoon, begin to mix, incorporating the flour from the edge of the bowl.
3. As the mixture thickens, gradually add the milk. Mix well after each addition of milk and continue until all the milk is incorporated and you have a smooth batter. Stir in the melted butter.
4. Place a frying pan at least 20cm in diameter over a medium to high heat. Pour a little oil on to a wad of kitchen paper and lightly wipe the base of the pan to grease it.
5. Pour a little batter (around 3 tablespoons) into the middle of the pan, tip the pan from side to side and swirl the batter round until the base of the pan is covered. Cook for around 30 to 45 seconds, then loosen the edge with a palette knife and flip the pancake over; cook the other side for another 30 to 45 seconds. The pancake should be golden brown.
6. Slide the pancake out of the pan on to greaseproof paper and repeat until all the batter is finished. Stack the pancakes between greaseproof paper until ready to use.
7. To assemble, take a pancake, place a large spoonful of jam in the middle, fold in half, then in half again to make a triangle. Top with soured cream and a drizzle of extra honey.