Pancake Cake with Nuts and Chocolate Cream

Ingredients

For the pancakes:

1.5 cups flour

2 eggs

2 cups milk

1 teaspoon sugar

3 tablespoons vegetable oil

A pinch of salt

For the cream:

8 egg yolks

8 tablespoons sugar

1 tablespoon flour

250 ml milk

4 chocolate wedges

For the filling:

Walnuts

Milk

Rum

Sugar

Lemon zest

Apricot jam

Chocolate cream: Whisk the egg yolks and sugar together, add the flour, pour in the hot milk in a thin stream, add the chocolate, and, whisking constantly, cook over low heat until a thick cream forms.

 For the nut filling, combine ground walnuts with milk and sugar, add a splash of rum or cognac, raisins, and lemon zest, and bring to a boil, stirring.

Make a batter and fry thin pancakes. Place the finished pancakes in a greased cake pan. Spread each pancake with a tablespoon of apricot jam. Top the jam with either chocolate cream or the nut filling.

Then lightly pour milk over the pancake cake, sprinkle with sugar, and bake in the oven until golden brown. Before serving, garnish the cake with chocolate cream.

Bon appétit!

Apple and Honey Pancakes

Ingredients

Milk 450g

Flour 450g

Egg 1

Dry yeast 2 tsp

Apples 3

Sugar 2 tbsp

Vanilla sugar 1 tsp

Butter 25g

Salt

For the sauce:

Honey 4 tbsp

Butter 1 tsp

Hazelnuts 2 tbsp

Cinnamon

Dissolve the yeast in warm milk, add the egg, beaten with sugar and salt, and vanilla sugar. Stir in the flour, stirring constantly. Cover the dough with a towel and let it rest in a warm place for 1 hour.

Peel and core the apples, then cut them into thin slices. Before baking, place the apples on the prepared dough and gently toss.

 Fry the pancakes in a skillet greased with melted butter. Use a tablespoon of water to drop the batter into the pancakes, and fry them over medium heat until golden brown.

Chop the nuts and toast them in the skillet. Mix the clear honey with the butter and heat (do not boil). Remove from heat, add the nuts and cinnamon. Use this honey as a syrup over the hot pancakes.

Enjoy!

Syrniki with Banana Sauce

Ingredients

Cottage cheese 200 g

Banana 2 pcs

Egg 1 pc

Flour 2 tbsp

Semolina 2 tbsp

Kefir 2 tbsp

Sugar 1.5 tbsp

Dried fruit 1/2 handful

Vegetable oil

Pinch of vanilla

Pinch of salt

Add granulated sugar and salt to the egg. Beat. Add the cottage cheese and vanilla. Mix. Finely chop the dried fruit and add to the curd mixture. Mix the curd mixture, add flour, and mix again. Puree the banana in a blender and add to the dough. Mix.

Cover the syrniki dough with cling film and refrigerate for 10 minutes. Then remove, form the syrniki, coat in semolina, and fry in oil until golden brown.

Place the syrniki on a paper towel to remove excess oil. Meanwhile, prepare the sauce for the syrniki. Blend ½ a banana, 2 tablespoons of kefir, and a pinch of granulated sugar in a blender.

Slice the remaining banana, arrange the syrniki on a plate, drizzle with the banana sauce, add prunes if desired, and serve the syrniki while still hot.

Enjoy!

Tiramisu Pancakes

Ingredients

for the pancakes:

Flour 2 cups

Sugar 2 tbsp

Cocoa powder 2 tbsp

Baking powder 2 tsp

Baking soda 1/2 tsp

Pinch of salt

Milk 1.5 cups

Sour cream 1/2

Egg 3

Butter 4 tbsp

Vanillin 2 tsp

Espresso 4 tbsp

For the cream:

Mascarpone cheese 125 g

Whipping cream 1 cup

Sugar 2 tbsp

Whip all the ingredients for the cream until fluffy. Refrigerate. In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the milk and sour cream until smooth. 

Add espresso, beat in the eggs, melted butter, and vanilla. Mix the milk mixture with the dry ingredients, making sure there are no lumps. If the batter is too runny, add another tablespoon or two of flour.

Heat the pan and fry the crepes in butter. Place the finished crepes on a plate. Spread cream between each crepe. Top with the remaining cream and a light dusting of cocoa. Chill before serving.

Enjoy!

Pancakes with Bananas and Nutella

Ingredients

Milk 500 ml

Eggs 3

Flour 280 g

Sugar 2 tbsp

Salt 1 tsp

Vegetable oil 3 tbsp

Nutella 1/2 cup

Banana 2

Icing sugar

Crack the eggs into a bowl, add salt and sugar, and mix with a whisk or fork (no need to beat). Pour about 200 ml of milk into the eggs and mix. Add flour and mix. The batter should be lump-free and have the consistency of thick sour cream. Pour in the remaining milk and mix until the batter is runny and pours easily. Add vegetable oil.

Mix the batter and let it rest for about 15 minutes.

 Heat a crepe pan thoroughly and grease it with a thin layer of vegetable oil. Pour about half a ladle or a ladleful (depending on the pan's diameter) of batter into the center of the pan and quickly spread it in a thin layer over the entire surface, rotating the pan slightly.

When the edges of the batter begin to dry and lightly brown, lift the crepe with a thin, wide spatula and carefully flip it.

Let the crepe lightly brown on the other side. Using a spatula, remove the crepe from the pan and transfer it to a clean plate of a suitable diameter. Fry the remaining crepes in this manner, greasing the pan with vegetable oil as needed. Serve with Nutella filling and a banana slice. Sprinkle with powdered sugar.

Enjoy!

Pancakes with Fruit Salad

Ingredients

Flour 200 g

Sugar 2 tbsp

Baking powder 2 tsp

Salt 1/2 tsp

Milk 200 ml

Vegetable oil 3 tbsp

Egg 1

For the fruit salad:

Grapes 2 sprigs

Kiwi 1

Tangerine 1

Orange liqueur 1 tsp

Mix the flour with sugar, baking powder, and salt (all dry ingredients). Separately, mix the milk, butter, and egg. Add the flour to the milk mixture (dry ingredients into the wet ingredients). Mix well.

Heat a non-stick frying pan. No additional oil is needed. The oil in the batter is sufficient. Spoon batter into the pan (2 tablespoons per pancake) and cook until bubbles appear on the surface. Then flip.

Peel and slice the kiwi. Halve the grapes. Peel the tangerine (you can remove the membranes from the segments). Mix everything together, adding the liqueur. Serve the pancakes with a fruit salad. You can also add a dollop of whipped cream.

Enjoy!

Rye Flour Pancakes

Ingredients

2 cups whole grain rye flour

500 ml milk

2 tbsp vegetable oil

4 eggs

1/2 packet instant dry yeast

2 tbsp sugar

1/2 tsp salt

Heat 400 ml of milk, add salt, sugar, and instant yeast. Pour in all the flour. Knead the dough and let it rest in a warm place for about 20 minutes. Separate the yolks from the whites. Heat the remaining milk in a small bowl, add the butter and yolks, and mix well.

Add this mixture to the dough, mix well, and let it rest in a warm place for 30 minutes. Beat the whites until white and foamy. Add to the dough and mix gently. Bake the pancakes on both sides until golden brown. 

Bon appetit!