Green pancakes
4 servings
60 minutes
Green pancakes are an unusual and refined dish of Russian cuisine, distinguished by their bright color and delicate taste. Their main feature is the use of fresh parsley, which gives the batter a lively green hue and a fresh herbal aroma. The history of these pancakes is linked to the tradition of adding greens to flour products to enhance flavor and health benefits. Light and airy, they pair perfectly with various fillings, such as creamy mousse with gelatin that gives them a special texture. Green pancakes are served as a standalone dish or as an original appetizer that can surprise guests. Their uniqueness lies not only in aesthetics but also in the deep flavor balance where the subtle sweetness of flour combines with spicy notes of nutmeg and milky softness.
1
Blanch the parsley in hot water for 2 minutes, remove it, and immediately plunge it into ice water.
- Parsley: 1 bunch
2
Then squeeze well and puree with milk. Then add the other ingredients.
- Milk: 100 ml
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
- Ground nutmeg: to taste
3
Whip again and let the mixture sit for 30 minutes.
4
Cook the pancakes on a low heat only on one side until fully cooked.
5
Thus, the pancake remains green and smooth.
6
For the filling, I made a cream mousse with gelatin. It doesn't spread or run when cut.
