This unusual dish can be served with tea, coffee or milk. It is not only tasty and aromatic, but also beautiful, so it can be served on a festive table without hesitation. The pancake pudding is very tender and light.
It is necessary
- For the test:
- - 1, 5 Art. milk
- - 2 eggs
- - 5 tbsp. l. flour
- - 4 tbsp. l. Sahara
- - 2 tbsp. l. vegetable oil
- - 2 pinches of salt
- For the cream:
- - 150 ml cream
- - bread crumbs
- - 2 handfuls of raisins
- - 2 tbsp. l. Sahara
- - 2 yolks
- - 1 tsp. lemon juice
- - 3 tbsp. l. icing sugar
- - oranges for decoration
Instructions
Step 1
Pour warm milk into a bowl, break eggs, beat with a whisk. As you whisk, gradually add sugar first, then flour and salt. You should have a thin batter. If it is thick, then add a little milk, if, on the contrary, it is too liquid, add a little flour. Pour vegetable oil into the dough and mix thoroughly.
Step 2
In a very hot skillet, bake thin pancakes on both sides. Put the finished pancakes on a plate.
Step 3
Pour the raisins into a small container, pour boiling water over it for 10 minutes, then squeeze and put on a wide plate to dry.
Step 4
Prepare pudding cream. Whisk the cream in a bowl until thick and fluffy. Separate the yolks from the whites. Add the yolks to the cream and lemon juice, beat well. Pour 100 g of bread crumbs, sugar and raisins into the resulting mass, stir everything well.
Step 5
Grease a deep frying pan or a split form with oil, put alternately layers of pancakes and cream in it. Put the dish in the refrigerator for 1, 5 hours. Sprinkle the finished pancake pudding with icing sugar, garnish with slices of oranges and serve.
