Kachapas Pancakes

Baking and Desserts | Latin American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Kachapas Pancakes

Ingredients

Sugar - 3.9 oz
Wheat Flour - 2 oz
Chocolate eggs - 6 pieces
Milk - 15 fl oz
Salt - 0.3 oz
Vegetable Oil - 1 fl oz
Corn Flour for Polenta - 1.1 oz
3.2% Milk - 12 fl oz
Egg white - 3 pieces
Vanilla salt - 0.2 oz
Butter - 3.4 oz
Strawberry - 1.1 oz
Fresh Berries - 0.4 oz
Fresh Mint - 1 piece
Powdered Sugar - 0.2 oz

Step by Step guide

Step 1

Beat the eggs with a blender, adding milk, sugar, and salt. Then add the flour, and at the very end, the vegetable oil. Let the resulting batter rest for 20 minutes, strain through a sieve, and fry medium-sized pancakes in vegetable oil.

Step 2

For the filling, separately whisk the yolk, sugar, and vanilla sugar. Then add the flour through a sieve, pour in the milk, and cook over a water bath. Let it cool. Add the softened butter to the mixture and mix thoroughly.

Step 3

Spread the cream on the fried pancakes, fold them into triangles. Heat a skillet on the stove. Pour 30 g of sugar into the skillet, melt it, add 20 g of butter, then place the pancake triangles in the skillet, frying on both sides with the addition of 20 g of strawberries and 10 g of blueberries. Finally, add 30 g of cognac and flambé.

Step 4

To serve, stack the pancakes on top of each other, sprinkle with fried berries, place a scoop of vanilla ice cream on top, garnish with a mint sprig, and dust with powdered sugar.