Pancake pudding

The kitchen is a magical place, a space where ingredients transform into culinary masterpieces, and recipes become stories that enrich our lives. Today, I invite you to discover a delicious and unique recipe that combines fluffy pancakes with a creamy pudding, resulting in a pancake pudding with sour cherry jam. It's a quick dessert, perfect for delighting the taste buds of loved ones or for treating yourself after a long day.

Total preparation time: 4 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 0 minutes
Number of servings: 5

Necessary ingredients:

*For pancakes:*
- 5 large eggs
- 500 ml milk
- 200 g flour
- A pinch of salt (optional)
- Oil for frying (about 3-4 tablespoons)

*For pudding:*
- 2 packets of Dr. Oetker pudding (or any other preferred brand)
- 1 liter milk
- Sugar (to taste, usually 100 g)
- Sour cherry jam (about 200 g)

Preparing the pancakes:

1. Start by preparing the pancake batter. In a large bowl, crack the 5 eggs and lightly beat them with a whisk or hand mixer. Gradually add the milk while continuing to mix to obtain a smooth batter.

2. Sift the flour over the egg and milk mixture, then add a pinch of salt if using. Mix well, ensuring there are no lumps. If the batter seems too thick, you can add a little milk to thin it out.

3. Let the batter rest for 10-15 minutes. This step is essential as it allows the gluten in the flour to develop, resulting in fluffier pancakes.

4. Heat a non-stick skillet over medium heat and add a tablespoon of oil. When the oil is hot, pour a portion of the pancake batter (about 1/4 cup) and swirl the skillet to evenly distribute the batter.

5. Cook the pancake for 1-2 minutes until the edges turn golden and small bubbles appear on the surface. Flip the pancake with a spatula and cook for another 1-2 minutes on the other side.

6. Repeat the process until you have fried all the pancakes, adding oil to the skillet as needed. You should get about 25 pancakes.

Preparing the pudding:

1. In a pot, pour 1 liter of milk and add the sugar (the amount can be adjusted according to taste). Place the pot over medium heat and stir occasionally to prevent sticking.

2. In a small bowl, mix the 2 packets of pudding with 100 ml of cold milk, stirring well to avoid lumps.

3. When the milk in the pot is nearly boiling, add the pudding mixture and stir continuously, allowing the pudding to boil for 1-2 minutes or until it thickens, according to the package instructions.

4. Once the pudding is ready, remove it from the heat and let it cool slightly.

Assembling the dessert:

1. On a work surface, take a pancake and spread a tablespoon or two of sour cherry jam over the entire surface. Roll the pancake tightly and trim the ends to achieve an even appearance.

2. Arrange 5 rolled pancakes on a small plate or in a serving dish.

3. Pour the warm pudding over the rolled pancakes, ensuring it covers them evenly.

4. Allow the dessert to cool to room temperature, then refrigerate for at least 3 hours. This step will help the pudding set well and the flavors meld together.

Serving and variations:

Your dessert is now ready to be enjoyed! You can garnish it with some fresh fruits, such as raspberries or blueberries, for an extra splash of color and flavor. Additionally, a dollop of freshly whipped cream on top would make this dessert even more decadent.

If you want to experiment, you can try other types of jams or fillings for the pancakes, such as peach jam or melted chocolate. Each variation will bring a personalized touch and a different taste, so don’t hesitate to leave your mark in the kitchen.

Nutritional benefits:

This pancake pudding is not only delicious but also quite balanced nutritionally. Eggs are an excellent source of protein, and milk provides calcium and essential vitamins. Sour cherry jam adds not only a delightful flavor but also beneficial antioxidants for the body.

Frequently asked questions:

1. Can I use whole wheat flour?
Yes, you can use whole wheat flour to add more fiber and nutrients.

2. How can I store the pancakes?
Pancakes can be stored in the refrigerator, between sheets of parchment paper, for 2-3 days. Reheat them in a skillet or oven before filling.

3. What other drinks pair well with this dessert?
A light coffee or a fruit tea would be excellent accompaniments to balance the sweetness of the dessert.

4. Can I use another type of milk?
Yes, you can experiment with almond, soy, or oat milk for a lactose-free version.

This pancake pudding with sour cherry jam is a recipe that not only delights the taste buds but also brings a touch of joy to every meal. So, put on your chef's attire, gather the ingredients, and let's enjoy this delicacy together! Bon appétit!