The chef gave tips on making colored pancakes.

In recent years, chefs have increasingly added colored pancakes to pancake menus, using beetroot, spinach, blueberries, cardamom, spices or juices for their preparation. This allows you to experiment not only with the taste, but also with the appearance of the dish. At the same time, only natural dyes should be chosen for such pancakes, Alexey Vysotkov, chef of the Moscow restaurant Sansa, told Izvestia.

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"It is best to introduce a natural dye into the liquid part of the dough (milk, water, kefir) and mix the mixture thoroughly so that the color is evenly distributed," explains the expert.

Cook colored pancakes over medium heat until bubbles and a light crust appear. If the temperature of the pan is too high, the color in the pancakes may burn out, the chef explained.

Read more in the Izvestia article:

Taste and color: how chefs experiment with pancakes

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