Pancakes with tangerine marmalade, mascarpone and condensed milk
4 servings
60 minutes
A beautiful idea for those who don't mind spending a little more time on the filling for pancakes. It's better to prepare the marmalade in advance and seal it in a jar - then it will delight you on your morning toast. But overall, it turns out to be a French-style recipe, almost like crepe suzette pancakes - only with mascarpone and condensed milk, not with whipped cream. It is important here that the pancakes are thin and do not press the filling too much, then everything inside will be springy and airy, like a soufflé. And the rum aroma and tangerine slices will add theatricality to the serving.
1
Whisk the eggs with salt until frothy. Pour boiling water into the eggs while continuing to whisk. The foam will double in size.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
2
Pour in cold milk without stopping the mixer.
- Milk: 250 ml
3
At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps and put the dough in the refrigerator for 30 minutes.
- Wheat flour: 145 g
- Vegetable oil: 2 tablespoons
4
Prepare marmalade. Scald 3 mandarins with boiling water and chop them into small pieces without peeling.
- Mandarins: 5 piece
5
Melt butter in a pan, add tangerines, and sauté for 1 minute, stirring constantly.
- Butter: 30 g
- Mandarins: 5 piece
6
Add sugar and fry, stirring, for 5 minutes until the mandarins are coated in caramel.
- Cane sugar: 150 g
7
Blend the mixture and put it back in the pan.
8
Pour in the cognac and let it evaporate for 1 minute.
- Cognac (brandy): 2 tablespoons
9
Peel the remaining mandarins, separate them into segments, and try to remove all the white threads and veins.
- Mandarins: 5 piece
10
Add mandarin slices to the pan and cook for another 4-5 minutes. Remove from heat and let cool.
- Mandarins: 5 piece
11
Heat the pancake pan — for the first pancake, you can grease it with vegetable oil, and you can fry the subsequent ones without it. Pour a little batter onto the pan and spread it over the entire surface.
- Vegetable oil: 2 tablespoons
12
Fry for about 2 minutes on medium heat, then flip and fry for another minute. Do this with all the dough.
13
Whip mascarpone and condensed milk with a whisk into a thick mass.
- Mascarpone cheese: 200 g
- Condensed milk: 70 g
14
Spread tangerine marmalade on half of the pancake and mascarpone cream on the other half. Fold the pancakes into quarters and serve this way.
