Pancakes with butter cream, raspberries and mint
4 servings
30 minutes
Pancakes with creamy filling, raspberries, and mint are a refined treat of Russian cuisine, combining the tenderness of thin dough with the velvety texture of cream and the refreshing tartness of raspberries. Their history traces back to traditional Russian pancakes, symbols of the sun and hospitality, served during holidays and Maslenitsa. The addition of creamy filling makes the dish especially delicate, while raspberries and mint add sophistication and lightness. These pancakes can be served as a dessert at family dinners or festive tea parties. Their exquisite taste and harmonious combination of ingredients turn them into a true gastronomic delight.
1
In a deep bowl, add an egg, sugar, and salt (the salt can be added later when adding flour). Whisk together.
- Chicken egg: 1 piece
- Sugar: 3 tablespoons
- Salt: 0.5 teaspoon
2
Pour the milk and whip.
- Milk: 2 glasss
3
Gradually add the flour. Whisk until smooth, ensuring there are no lumps.
- Wheat flour: 2 glasss
4
Add vegetable oil and mix. If making pancakes with slaked soda, add it at this stage and mix.
- Vegetable oil: 4 tablespoons
- Baking soda reacted with acid: 1 tablespoon
5
Fry pancakes in a preheated skillet over low heat. Pour a small amount of batter with a ladle. Cook until small bubbles form on the surface, then flip and cook for 10 seconds. Repeat.
6
For the cream, mix cream, powdered sugar, and milk (can be replaced with cream). Add milk to taste; it should have a thick cream consistency.
- Buttercream: 150 g
- Icing sugar: 0.5 glass
- Milk: 2 glasss
7
Serve pancakes decorated with cream, raspberries, and mint.
- Buttercream: 150 g
- Milk: 2 glasss
- Icing sugar: 0.5 glass
