Thin Corn Pancakes with Cream Cheese and Blackberries
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
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 - 23.5 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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