Pancakes with Red Currants 'Kissel' Sauce

I'll start with reposting some recipes from my previous blog - that one didn't last active for too long as I stopped practicing the hobby it was associated with. Hope this Notebook lasts longer. And of course the recipes are really great and shouldn't go to waste.

This one and the following recipes were associated with a pagan holiday celebrated in Slavic countries. As it's celebrated in spring I'll probably come back with some more pancake recipes and the history of the holiday in one of my spring posts - if I get to that point.

Thick Pancakes with Red Currants 'Kissel' Sauce

The Pancakes

Ingredients (for 2-4 people):
3 eggs
150 ml milk
130 g flour

1 tsp baking powder

small pinch of salt
cooking oil

Cooking (cooking time about 30 minutes):

Separate egg yolks and whites. Put the yolks into a bowl, add milk and mix well. Add flour, baking powder and salt to the bowl and mix the dough well. Whip the egg whites to stiff peaks and carefully add to the dough. Bake small pancakes on a hot pan using a bit of oil.

The Sauce

Ingredients:
400 g frozen red currants (or other berries)
2 tbsp sugar
1 tbsp potato starch

Cooking (about 7-10 minutes):

Put frozen berries and sugar into a pot and cook the berries and the juice (from unfreezing the berries) until boils. Dissolve the starch in some water and gradually add to the berries while stirring at the same time. To be sure the sauce isn't too thick don't pour all starch at once. Cook for some more seconds till thickens and serve. If the sauce is really thick - you can also serve it as a separate dessert called "Kissel". Serve Kissel as it is or with milk.