Pancakes with ice cream, whipped cream, and fruit syrup

Ice Cream Pancakes with Whipped Cream and Fruit Syrup

Who doesn't love pancakes? This delicious dessert has transcended generations and has been adapted with an endless variety of fillings and toppings. Today, we will indulge in a simple and quick recipe for pancakes, filled with ice cream and dressed with whipped cream and fruit syrup. Perfect for a warm day, these ice cream pancakes are an ideal choice for a refreshing dessert or a sweet snack. Let's get started!

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 4

Ingredients for pancakes:
- 3 eggs
- 1 teaspoon grated lemon zest
- 3 packets of vanilla sugar
- A pinch of salt
- ½ packet of baking powder
- 2 tablespoons of lemon juice
- 300 ml milk
- Oil for frying
- Flour (approximately 200 g, depending on the desired consistency)

Filling:
- Ice cream (vanilla and berries, or other preferred flavors)
- Whipped cream
- Cherry topping (fresh or canned)
- Spruce bud syrup

Preparation:

1. Preparing the pancake batter: In a large bowl, crack the 3 eggs and add the grated lemon zest, vanilla sugar, and salt. Use an electric mixer to beat the mixture until smooth and fluffy. Adding lemon zest will give the pancakes a fresh taste, bringing a hint of citrus flavor.

2. Adding liquid ingredients: While continuing to mix, gradually add the lemon juice and milk. These liquid ingredients will help achieve a fine and creamy batter.

3. Incorporating dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add the flour mixture to the egg mixture, stirring constantly to prevent lumps from forming. The final consistency should be similar to that of sour cream. If the batter is too thick, you can add a little extra milk.

4. Frying the pancakes: Heat a non-stick skillet over medium heat and grease it with a little oil. Use a ladle to pour the batter into the skillet. Cook the pancakes for 2-3 minutes on each side until golden brown. Make sure the skillet is well-heated to achieve beautifully browned pancakes.

5. Filling the pancakes: After frying all the pancakes, let them cool slightly. Then, take each pancake and fill it with your favorite ice cream. You can experiment with both flavors – vanilla and berries – or choose any other preferred flavor.

6. Serving: Arrange the filled pancakes on a platter and top them with whipped cream. Add the cherry topping and drizzle with spruce bud syrup. This syrup adds a unique and aromatic flavor, providing a pleasant contrast to the sweetness of the ice cream.

Practical tips:
- Ice cream: Choose quality ice cream to ensure a more intense flavor. You can try unique combinations, such as chocolate or salted caramel ice cream.
- Toppings: Instead of spruce bud syrup, you can use maple syrup or melted chocolate for a different taste.
- Variations: You can add fresh or candied fruits to the filling for an extra texture and flavor.
- Calories and nutritional benefits: This recipe is a good source of carbohydrates and proteins, thanks to the eggs and milk. Ice cream adds a portion of calcium but should be consumed in moderation to avoid exceeding daily caloric intake.

Frequently asked questions:
- Can I make pancakes without eggs? Yes, you can replace the eggs with 2 tablespoons of banana puree or ¼ cup of applesauce for a vegan option.
- How can I store pancakes? If you have leftover pancakes, you can store them in the refrigerator in an airtight container for 1-2 days. Reheat them in a skillet before serving.
- What drinks pair well with this dessert? A cold lemonade or a fruit tea would be excellent combinations to complement the meal.

Let’s not forget that cooking is an art, and each recipe is an opportunity to explore new flavors and textures. Ice cream pancakes are more than just a simple dessert; they are a culinary experience that brings joy and warmth in every bite. So gather your friends or family, prepare these pancakes, and enjoy the wonderful moments spent together!