Description
These gluten-free Russian pancakes are a delicate and fragrant treat, infused with the subtle floral notes of rose petals and sweetened with rose sugar. Made with kefir for a tender texture, they are perfect for a unique breakfast or dessert served with extra kefir and edible rose petals.
Ingredients
Rose Sugar:
- 1/4 cup edible rose petals
- 1 kg sugar
Gluten-Free Russian Pancakes:
- 1 large egg (room temperature)
- 2 tablespoons rose sugar
- 1/2 teaspoon salt
- 2 cups (1/2 litre) kefir (room temperature)
- 2.5 cups (250 g) gluten-free flour mix
- 1/2 teaspoon baking soda
- Vegetable oil (for frying)
For Serving:
- Additional kefir
- Additional edible rose petals
Instructions
- Prepare Rose Sugar: Combine 1/4 cup edible rose petals with 1 kg sugar in a large jar. Stir well and let sit in a dark place for at least 24 hours, preferably up to a week, to allow the flavors to infuse. The rose sugar can be stored for months in a tightly sealed jar kept in a cool, dark place.
- Mix Egg, Sugar, and Salt: In a large bowl, whisk together the large room-temperature egg with 2 tablespoons of the prepared rose sugar and 1/2 teaspoon salt until the sugar and salt dissolve. No vigorous whipping is necessary, just thorough mixing.
- Add Kefir Gradually: While whisking constantly, slowly pour in 2 cups of room-temperature kefir to the egg mixture, ensuring a smooth blend.
- Incorporate Gluten-Free Flour: Gradually sift in 2.5 cups (250 g) of gluten-free flour mix, adding about 2 tablespoons at a time and whisking continuously to avoid lumps.
- Add Baking Soda and Optional Additions: Once the batter is smooth and all flour is incorporated, stir in 1/2 teaspoon baking soda evenly. If desired, add berries, raisins, or additional rose petals at this stage, as the batter cannot be mixed later.
- Rest the Batter: Stir the batter once to combine the soda, then let it rest for 15 minutes. This resting period allows the kefir and baking soda to activate, resulting in bubbles forming on the surface when ready.
- Preheat Pan and Prepare Oil: Heat a large skillet or frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and reduce heat to medium to prepare for frying.
- Fry Pancakes: Dip a tablespoon into the vegetable oil, then scoop a heaping tablespoon of batter from the sides of the bowl to avoid disrupting the rest. Place it carefully into the pan. Fry over medium heat until bubbles appear on the surface (about 2 minutes). Fill the pan with as many pancakes as fit comfortably.
- Flip and Cook Other Side: Using a spatula, flip each pancake gently and fry for about 1 minute on the other side until golden and cooked through.
- Continue Cooking: Repeat the process with the remaining batter, adding 1 tablespoon of vegetable oil to the pan every second batch to maintain a non-stick surface.
- Serve: Serve the gluten-free Russian pancakes immediately, accompanied by additional kefir and edible rose petals for an elegant and flavorful presentation.
Notes
- Rose sugar can be prepared well in advance and stored for months, enhancing flavor depth.
- Use room temperature ingredients for best batter consistency.
- Resting batter is essential to activate baking soda and kefir for optimal fluffiness.
- Handle pancakes gently when flipping to keep their delicate texture intact.
- This recipe is naturally gluten-free and uses edible rose petals, so ensure the petals are safe for consumption.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Russian
