Pancakes with raspberry and mango sauces
2 servings
30 minutes
Pancakes with raspberry and mango sauces are an exquisite combination of tenderness and fruity freshness. The origins of this dish trace back to the depths of Russian cuisine, where cottage cheese pancakes have long been a symbol of home comfort and warmth. Their velvety texture pairs wonderfully with the sweet-and-sour taste of raspberry sauce, where honey adds a soft sweetness and sour cream provides creamy lightness. The mango sauce, on the other hand, brings an exotic note, adding a sunny touch to the flavor and aroma. These pancakes are perfect for a cozy breakfast or an elegant dessert.
1
Grind the cottage cheese with an immersion blender until a smooth creamy mass.
- Soft curd cheese: 200 g
2
Add eggs, salt, baking soda and mix everything again.
- Chicken egg: 2 pieces
- Salt: to taste
- Baking soda: pinch
3
Add flour and mix with a whisk, you can also introduce a bit of coconut oil.
- Wheat flour: 80 g
- Olive oil: 1 tablespoon
4
Infuse for 10 minutes.
5
Heat the pan (it's important to cook pancakes on low heat so they don't burn and bake slowly).
6
Cover with a glass lid and continue baking.
7
To prepare pink sauce, blend raspberries, honey, and sour cream.
- Frozen raspberries: 70 g
- Sour cream: 30 g
- Honey: 1 teaspoon
8
Blend the mango separately in a blender - it will become a yellow sauce.
- Mango: 60 g
9
Pour the finished pancakes with the sauces obtained on top or one of your choice.
