Honey and whiskey mousse
2020-08-13 / test@t
Raspberry pancakes with ice cream and ricotta
Raspberry pancakes are full of charm in name, look, and taste. The delicate taste of riccotte hidden in a bright pancake envelope will perfectly complement the raspberry sauce and a scoop of vanilla ice cream.
Ingredients
- milk -600 ml
- salt to taste
- sugar - 3 tbsp. l.
- baking powder - 3 g
- egg - 2 pcs.
- flour - 300 g
- vegetable oil - 1 tsp.
- raspberry juice or puree - 50 g
- ricotta - 60 g
- fresh or frozen raspberries - 40 g
- raspberry jam - 50 g
- vanilla ice cream
- mint
STEP-BY-STEP COOKING RECIPE
Step 1
Add sugar, salt, baking powder and eggs to warm milk, stir with a whisk. Then gradually add all the flour, kneading with a whisk until smooth. At the end, add vegetable oil and raspberry puree or juice (if required, pass through a sieve to remove the seeds. Let the dough stand for about 20 minutes. Bake in a pan.
Step 2
Bake pancakes in a greased cast iron skillet or in a non-stick skillet.
Step 3
Put ricotta on the edge of the finished warm pancake, then raspberries, pour with raspberry sauce and wrap in an envelope. Serve with a scoop of vanilla ice cream, garnish with mint and top with raspberry jam.
See more
