Pancakes with cream and blackberry sauce

Pancakes with vanilla cream and blackberry sauce Total preparation time: 40 minutes Cooking time: 20 minutes Number of servings: 4 If you're looking for a quick and delicious dessert, pancakes with vanilla cream and blackberry sauce are the perfect choice! This dish combines the softness of pancakes with the sweetness and intense flavors of blackberry sauce, providing you with an unforgettable culinary experience. Let's start making this delight! Ingredients for pancakes: - 300 ml milk (preferably at room temperature) - 350 ml sparkling water (for a light texture) - 2 eggs (separate the whites from the yolks) - Approximately 500 g flour (you can also use whole wheat flour for a richer taste) - 120 g sugar (suggestion: you can replace it with brown sugar for a deeper flavor) - 2 tablespoons of oil (sunflower oil is ideal) - Flavors (vanilla or lemon zest) - A pinch of baking powder (for fluffier pancakes) Ingredients for vanilla cream: - 500 ml milk (also at room temperature) - 4 egg yolks (thicken the cream using a mixer) - 100 g sugar - 4 tablespoons of cornstarch (about 40 g, to thicken the cream) - Vanilla essence (or a vanilla pod for an authentic taste) Ingredients for blackberry sauce: - 200 g fresh blackberries (or frozen if out of season) - 100 g sugar (suggestion: you can use honey for a more natural taste) - 50 ml water (to help with caramelization) Step-by-step preparation: 1. Let's start with the pancakes. In a large bowl, mix the flour with the sugar and baking powder. Gradually add the warm milk and sparkling water, stirring continuously to avoid lumps. 2. Incorporate the yolks and your preferred flavors, mixing until you obtain a smooth batter. It's important to let the batter rest for 10-15 minutes to allow the ingredients to blend perfectly. 3. In a non-stick pan, add a little oil and heat it over medium heat. Pour a ladle of pancake batter and swirl the pan to evenly coat the bottom. Cook the pancake for 1-2 minutes until a slight browning appears at the edges, then flip it with a spatula. Continue cooking on the other side for another 1-2 minutes. Repeat the process until the batter is used up. 4. Now, let's take care of the vanilla cream. In a pot, heat the milk over low heat. In a separate bowl, beat the yolks with the sugar until creamy. Add the cornstarch and mix well. 5. When the milk starts to boil, gradually pour it over the yolk mixture, stirring continuously to prevent the eggs from coagulating. Put everything back in the pot and cook over low heat, stirring constantly until the cream thickens. Add the vanilla essence and let it cool. 6. For the blackberry sauce, place the blackberries, sugar, and water in a small saucepan. Boil over medium heat, stirring gently, until the blackberries soften and the sauce becomes slightly thickened (about 10 minutes). You can use a blender for a smoother texture or leave the sauce with fruit pieces. Serving: Spread a generous portion of vanilla cream on each pancake, roll them up, and place them on a platter. Drizzle the blackberry sauce on top and, if desired, you can garnish with a few fresh blackberries. This dessert not only looks wonderful, but its taste will take you on an unforgettable journey! Possible variations: - Replace the blackberries with other berries, such as raspberries or blueberries, to change the flavor of the sauce. - Add some chopped nuts to the vanilla cream for an extra texture and flavor. These pancakes with vanilla cream and blackberry sauce are ideal for a weekend brunch or as a dessert for a special dinner. Enjoy every bite and savor the moment!

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