Pancakes are the most convenient edible packaging. By changing the composition of the dough, shape and thickness, you can create many different variations within the same product. For example, a pancake with red caviar and sour cream has one taste, and the same pancake, only folded with an envelope and stuffed with meat or jam, will have a completely different taste.
Pick your recipe
You will need
- - 2 cups of flour
- - 2 tbsp. l cocoa powder
- - 2 tsp baking powder
- - half a teaspoon of soda
- - a pinch of salt
- - one and a half glasses of milk
- - half a glass of sour cream
- - 4 tbsp. l butter
- - 3 eggs
- - 2 tsp vanilla
- - 125 g of mascarpone cheese
- - 4 tbsp. l espresso
- -2 tbsp. l Sahara
- - 1 cup 30% cream
Instruction manual
1
We make a cream: strongly chilled cream is whipped with mascarpone cheese and sugar until strong standing foam, to airy peaks. Put the finished cream in the refrigerator.
2
Knead the dough for pancakes: flour, cocoa powder, sugar, soda, baking powder and a pinch of salt are mixed in a large wide bowl.
3
Take another bowl, pour sour cream and milk into it. Mix everything thoroughly until smooth.
4
In eggs, add eggs, add pre-melted butter, vanillin and espresso.
5
Mix the dry ingredients and the milk-sour cream mixture to a homogeneous consistency, without lumps. If necessary, if the dough turned out to be liquidy, you need to add 1 or 2 tablespoons of flour.
6
Heat the pan well and fry pancakes in oil. Ready pancakes are laid out on a plate, cream is applied between each pancake. A slide of pancakes on top is smeared with the remaining cream and sprinkled with cocoa. Served chilled.
7
For lovers of muffin, you can put a couple of extra tablespoons of sugar in the dough. About half an hour is spent on cooking tiramisu pancakes.