Golden Turmeric Pancakes
These pancakes get their sunny golden color from turmeric, added not for flavor but for the very hue that kids love. The batter is mixed to the thickness of sguschenka, sweetened condensed milk that you can buy in any can here, which gives you a soft center and a well-browned crust.
Coloring batter with natural dyes comes straight from cooking for children. Want other colors? Stir in a splash of fresh juice: blended herbs (dill, parsley, spinach) for green, boiled-down beet juice for red, carrot juice for orange.
Two things matter. Let the batter rest 10 to 15 minutes so the gluten relaxes and the pancakes puff up more. And go easy on the turmeric, since too much turns bitter and garishly bright. Serve hot with berries, sour cream (smetana), honey, or jam; pumpkin jam is a great match too.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
In a large bowl, combine the milk, eggs, softened butter, oil, sugar, and salt. Add the flour and mix thoroughly until the batter reaches the consistency of sweetened condensed milk. Add the turmeric and mix again. Let the batter rest for 10 to 15 minutes.
Cook the pancakes on a well-heated skillet or griddle with a little oil.
Serve with fresh berries, sour cream, honey, or jam.
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