Pancakes are the most convenient edible packaging. By changing the composition of the dough, shape and thickness, you can create many different variations within the same product. For example, a pancake with red caviar and sour cream has the same taste, but the same pancake, just rolled up in an envelope and stuffed with meat or jam, will have a completely different taste.
It is necessary
- - 2 cups of flour
- - 2 tbsp. l. cocoa powder
- - 2 tsp baking powder
- - half a teaspoon of baking soda
- - a pinch of salt
- - one and a half glasses of milk
- - half a glass of sour cream
- - 4 tbsp. l. butter
- - 3 eggs
- - 2 tsp vanillin
- - 125 g mascarpone cheese
- - 4 tbsp. l. espresso
- -2 tbsp. l. Sahara
- - 1 glass of 30% cream
Instructions
Step 1
We make a cream: heavily chilled cream is whipped with mascarpone cheese and sugar until a strong standing foam, until airy peaks. Put the finished cream in the refrigerator.
Step 2
Knead the pancake dough: In a large, wide bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and a pinch of salt.
Step 3
Take another bowl, pour sour cream and milk into it. Mix everything well until smooth.
Step 4
Drive eggs into the milk-sour cream mixture, add pre-melted butter, vanillin and espresso.
Step 5
Mix dry ingredients and milk-sour cream mixture until smooth, without lumps. If necessary, if the dough is thin, add 1 or 2 tablespoons of flour.
Step 6
Heat the pan well and fry the pancakes in oil. Prepared pancakes are laid out on a plate, cream is applied between each pancake. A pile of pancakes is coated on top with the remaining cream and sprinkled with cocoa. Served chilled.
Step 7
For baking lovers, you can put a couple of extra tablespoons of sugar in the dough. It takes about half an hour to make tiramisu pancakes.
