Pancakes with raspberries and pistachios
4 servings
80 minutes
Raspberry and pistachio pancakes are a refined combination of delicate batter, aromatic berries, and nutty crunch. The origins of this dish trace back to Russian culinary traditions, where pancakes have symbolized abundance and the warmth of home for centuries. In this recipe, thin, golden pancakes are soaked in a vibrant raspberry sauce that adds a pleasant tartness and fruity freshness. Whipped cream with matcha adds airy lightness, while pistachios provide a subtle nutty flavor and elegant crunch. This exquisite blend of flavors makes the dish perfect for both a cozy family breakfast and festive tea gatherings. Wrapped in delicate layers, each pancake becomes a small culinary masterpiece, offering harmony of flavors in every bite.
1
Prepare all the ingredients. Heat the milk to 40 degrees.
- Milk: 500 ml
2
Whisk 3 eggs with 30 g of sugar and salt until the sugar dissolves.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Salt: 0.3 teaspoon
3
Pour in 100 ml of slightly warm milk and stir.
- Milk: 500 ml
4
Sift all the flour, add baking soda, and mix thoroughly with a whisk until a uniform, thick, sticky dough forms.
- Wheat flour: 210 g
- Baking soda: 0.3 teaspoon
5
Gradually mix the remaining warm milk into the dough.
- Milk: 500 ml
6
Add vegetable oil and mix again. Leave the prepared dough for 15-20 minutes.
- Vegetable oil: 30 ml
7
Blend raspberries, 70 grams of sugar, and lemon juice.
- Frozen raspberries: 350 g
- Sugar: 100 g
- Lemon juice: 5 ml
8
Whip the raspberry mixture until smooth and boil for 7-10 minutes until it thickens to a jam consistency.
9
Chop the pistachios coarsely.
- Pistachios: 70 g
10
Heat the pancake pan well, grease it with vegetable oil, and pour a little batter onto it, spreading it across the bottom. Fry for 15-20 seconds.
- Vegetable oil: 30 ml
11
When the edges are browned, flip and fry for another 10 seconds. Fry all the pancakes this way.
12
Whip cold cream with matcha and powdered sugar.
- Whipping cream 33%: 200 ml
- Matcha (green tea powder): 6 g
- Icing sugar: 20 g
13
Spread each pancake with raspberry sauce and whipped cream, and sprinkle with pistachios.
- Raspberry: to taste
- Pistachios: 70 g
14
Fold the pancake in your favorite way and serve it decorated with fresh raspberries and powdered sugar.
- Raspberry: to taste
- Icing sugar: 20 g
