Thin Corn Pancakes with Cream Cheese and Blackberries
Baking and Desserts • European
Description
Thin corn pancakes with cream cheese and blackberries
Ingredients
- Wheat Flour ¼ cup
- Corn Flour for Polenta 2 tablespoons
- Salt a pinch
- Ground Nutmeg a pinch
- Activated Baking Soda ¼ teaspoon
- Chicken Egg 1 piece
- Egg white 1 piece
- Skim Milk ¼ cup
- Honey 1½ teaspoons
- Serviceberries 25 oz
- Vegetable Oil to taste
- Semi-soft cream cheese 2 cups
- Crème de Cassis ¼ cup
- Powdered Sugar 1 teaspoon
Step-by-Step Guide
Step 1
In a bowl, mix both flours, baking soda, salt, and nutmeg. In another bowl, whisk 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.
Step 2
Heat a frying pan over medium heat. Add a little vegetable oil and about 2.5 tablespoons of batter. Spread it over the surface to form a thin pancake. Cook until golden brown on both sides for 2–3 minutes. Repeat with the remaining batter.
Step 3
Meanwhile, in a bowl, mix the berries and Crème de Cassis. Let sit for 15 minutes, stirring occasionally.
Step 4
Place the pancakes on plates, add cream cheese, top with berries, and drizzle with juices. Sprinkle with powdered sugar and serve.
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