Dessert pancakes with cheese cream and berries
6 servings
60 minutes
Dessert pancakes with cheese cream and berries are a delicate and aromatic treat from Russian cuisine. Their airy dough, infused with light creamy notes, pairs perfectly with the velvety cheese cream, creating a refined yet cozy indulgence. Berries add freshness and a slight tartness, revealing a palette of flavors and making the dessert particularly harmonious. In Russia, pancakes are traditionally made during Maslenitsa, symbolizing the sun and the arrival of spring. However, this dessert is delightful any time of year – suitable for family tea gatherings, festive feasts, or romantic evenings. Serving with mint leaves makes the dish even more appealing, and each spoonful melts in your mouth, leaving a pleasant aftertaste. The wonderful combination of simplicity and sophistication makes this recipe a true gem of home cooking.
1
Beat the eggs with salt, sugar, and baking soda.
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Sugar: 4 tablespoons
- Baking soda: pinch
2
Add half a portion of milk, stirring constantly.
- Milk: 0.5 l
3
Gradually add flour, stirring to avoid lumps, then pour in the remaining milk, continuing to stir until the consistency of liquid sour cream.
- Wheat flour: 400 g
- Milk: 0.5 l
4
Then add vegetable oil. Mix the dough.
- Vegetable oil: 100 ml
5
Fry the pancakes on a dry skillet on both sides. Let the pancakes cool.
6
Place the chilled cream cheese, powdered sugar, and pour in the cream into a bowl. Whip everything until stiff peaks form. Chill the cheese cream.
- Cream cheese (curd cheese spread): 140 g
- Vanilla icing sugar: 3 g
- Whipping cream 33%: 200 ml
7
Layer 3 pancakes in a bowl, add cheese cream and berries on top, and garnish with mint leaves.
- Frozen berries: 450 g
- Fresh mint: to taste
