Pancakes with Mascarpone, Chocolate and Cherry sauce

Step-by-step recipe with photo of pancakes with mascarpone, chocolate and cherry соусом. Time: one hour. 40 min Difficulty: medium Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Pancake dough

0.5 tbsp. whole milk may need more
2 large eggs
0.5 tbsp. sparkling water
1 tbsp. flour
3 tbsp. l melted butter, plus 3 tbsp. l for making pancakes

Cherry sauce

0.5 kg pitted cherries
3/4 Art. granulated sugar
Grated zest and juice of 1 lemon

Filling

2 tbsp. mascarpone cheese
3/4 Art. finely chopped chocolate
3/4 Art. granulated sugar
0.5 tsp cinnamon
Powdered Sugar

Recipes with similar ingredients: milk, eggs, soda, flour, butter, cherry, sugar, lemon zest, lemon juice, lemon, mascarpone cheese, cinnamon, icing sugar

Recipe preparation:

Dough: In a deep bowl, beat the eggs with milk. Add sparkling water and a pinch of salt. Gradually add flour and beat the mixture until smooth, then mix with ghee. The mixture should have a liquid pancake consistency test. If it is thicker, add more milk. Give liquid stand the test for at least 30 minutes. before frying pancakes.
Cherry Sauce: In a medium-sized stewpan, mix cherries, granulated sugar, zest and lemon juice and 0.5 tbsp. water. Bring the mixture to a boil and let it simmer. Cook until the cherry will not let the juice flow, and the liquid will thicken a little, about 15 minutes. Remove from heat and refrigerate.
Filling: In a medium-sized bowl, mix the mascarpone, chocolate, granulated sugar and cinnamon. Shuffle and leave until necessary.
Cooking pancakes: Melt 0.5 tbsp. l oil in a small skillet with a non-stick coating over medium heat. Cover the bottom of the pan with oil, remove excess paper with a towel.
Slowly pour small portions of the dough into the pan and rotate it so that the dough evenly covers the bottom. A bit of practice help you hone your movements, determine the required temperature pans and amount of dough. Even with experienced craftsmen, this is not always obtained on the first try, so do not worry about your mistakes.
When the edges of the pancake begin to separate from the pan, and the bottom fry, turn it over and cook another 1 minute. Take off the pancake from the pan, let it cool and lie down in a stack divided layers of parchment paper that doesn’t give pancakes stick together.
Repeat this process with the remaining test, if necessary wiping the pan with a paper towel or adding more oils.
Design: Place a couple of tablespoons of the filling in the center of each pancake and spread it on half the pancake evenly. Twist the pancake and fix with the filling. Put 2 pancakes for each dish and pour on top with warm cherry sauce. Before sprinkle with powdered sugar.