desserts
33% whipping cream
Pancakes with mascarpone and raspberries, Aunt Gabriella’s recipe
For the batter
Milk
500 ml
Wheat flour
250 g
Salt
5 g
Sugar
50 g
Eggs
2
Baking soda
3 g
Vegetable oil
50 g
For the filling
For the jam
Raspberries
1 kg
Sugar
200 g
Water
100 ml
Method of preparation
- For the batter: mix all ingredients thoroughly in a deep bowl until a smooth mixture forms. The order in which you add the ingredients doesn’t matter. The key is to whisk well until the mixture is smooth and lump-free. Life hack: it’s best to use milk at room temperature, as this helps the flour incorporate more easily. Let the batter rest for 10–15 minutes, then heat the pan well, grease it with a pat of butter, and cook the pancakes.
- For the filling: mix all the ingredients thoroughly with a spoon, then refrigerate. The filling should be cold so it doesn’t run when you put it in the pancake.
- For the jam: mix all the ingredients, cook for 10 minutes, then let cool.
