Latvian Pancakes with Fresh Apricot Compote


Back home it is very common to have pancakes for breakfast (and you don’t need to wait till the Shrove Tuesday!). And the reason why people are not getting bored of having the pancakes quite often it is because the variations of the pancakes are endless, you can literally find BOOKS on pancakes only! However, for now, I am not going to go into details, simply because one blog post is not enough to describe them all 🙂

I am just going to tell you about the pancakes my Mum made for one of the breakfast we had at home. And the difference in these pancake is that they are based on a … soured milk, or what we call it prostokvasha. If you can’t get hold of it, do not panic, you can use buttermilk instead. These pancakes are best eaten straight from the pan and they are so tender and delicious you won’t be able to leave anything for later anyway 🙂




2.5 cups prostokvasha (or buttermilk)

2 eggs

2.5 cups flour

3-4 tablespoon sugar

1/2 teaspoon salt

1/2 baking powder

vegetable oil for frying

For the apricot compote:

500g fresh apricots

1/4 water

sugar to taste

1 cinnamon stick and vanilla (optional)


1. To make a compote, cut the apricots into halves, remove the stones, place them in a pan, add the water, sugar and cinnamon (if you like), bring to boil, reduce the heat and let it cooking for 10-15 minutes.

2. For the pancakes, mix prostokvasha (buttermilk) with sugar, salt, add flour and baking powder, stir well until the mixture is even.

3. Heat up the frying pan with a little oil on eat and spoon the pancakes mixture (about 4-5 pancakes in one go, depends on a size of your pan). Let it fry about 1 minute on each side or until golden brown and puffed up.

4. Serve pancakes hot with hot or cold compote.

P.S. Please note the compote were made entirely from apricots despite the peaches are appearing on picture too.



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