Bird cherry flour pancakes with mascarpone and blueberries
4 servings
30 minutes
Bird cherry flour is expensive, but you only need to add a little bit of it to the dough to transform the usual pancake taste beyond recognition. These dessert pancakes will be dark purple, with a floral aroma , chocolate flavor and a hint of almond. You can also add a shot of cognac to the dough - to make it completely unlike anything else.
1
Beat the egg with sugar, add milk, kefir, baking soda, salt, mix and gradually add wheat and buckwheat flour while continuing to knead with a fork or blender.
- Chicken egg: 2 pieces
- Sugar: 30 g
- Milk: 300 ml
- Kefir: 100 ml
- Baking soda: 3 g
- Salt: 5 g
- Wheat flour: 120 g
- Bird cherry flour: 60 g
2
Heat the pan and add 1-2 teaspoons of olive oil.
- Olive oil: 20 ml
3
Pour the batter into the center of the pan and tilt it to spread. When the edges of the pancake start to brown, lift the edges with a spatula to 'release' them, then slide the spatula under the middle of the pancake and flip it. Transfer the finished pancake to a plate.
- Wheat flour: 120 g
4
Spread a tablespoon of mascarpone cream and blueberries on each pancake, fold the pancake in half twice, or roll it up. Place the pancakes on plates, sprinkle with powdered sugar, and garnish with mint sprigs.
- Mascarpone cheese: 250 g
- Blueberry (highbush): 125 g
- Icing sugar: 40 g
- Fresh mint: 20 g
