Thin corn pancakes with cream cheese and blackberries
4 servings
30 minutes
Thin corn pancakes with cream cheese and blackberries are an elegant combination of airy texture, creamy aroma, and juicy berry flavor. This recipe is inspired by European traditions of thin pancakes often served with fruits and creamy fillings. Corn flour gives the pancakes a delicate sweetness and light crispness, while cream cheese adds softness and a rich dairy taste. Blackberries marinated in Crème de Cassis fill the dish with a pronounced sweet-sour note. These pancakes are perfect for an exquisite breakfast or a light dessert, delighting both gourmets and lovers of simple yet refined flavor combinations.
1
In a bowl, mix both flours, baking soda, salt, and nutmeg. In another bowl, beat the egg, egg white, milk, honey, and 1 teaspoon of vegetable oil. Gradually combine both mixtures, mix well, cover with plastic wrap, and refrigerate for 30 minutes.
- Wheat flour: 0.3 glass
- Cornmeal: 2 tablespoons
- Salt: pinch
- Ground nutmeg: pinch
- Baking soda: 0.3 teaspoon
- Chicken egg: 1 piece
- Egg white: 1 piece
- Skimmed milk: 0.3 glass
- Honey: 1.5 teaspoon
- Vegetable oil: to taste
2
Heat the pancake pan well over medium heat. Add some vegetable oil and about 2.5 tablespoons of batter. Spread it over the surface to make a thin pancake. Cook until golden brown on both sides for 2-3 minutes. Repeat the same with the remaining batter.
- Vegetable oil: to taste
3
Meanwhile, mix the berries and Creme de Cassis in a bowl. Let it sit for 15 minutes, stirring occasionally.
- Blackberry: 665 g
- Creme de cassis: 0.3 glass
4
Place the pancakes on plates, add cream cheese on top, then add berries and drizzle with juices. Sprinkle with powdered sugar and serve.
- Cream cheese (curd cheese spread): 2 glasss
- Blackberry: 665 g
- Icing sugar: 1 teaspoon
