Pancakes with cream and berries


Serves 4

  • 120 g type “00” flour
  • 200 g milk
  • 2 eggs
  • 20 g sugar
  • 20 g butter
  • 5 g baking powder
  • 300 g fresh cream
  • 35 g icing sugar
  • 300 g blueberries, raspberries, currants
  • 200 g strawberries
  • 1 pinch salt
  • mint


Gently beat the egg yolks with the sugar using a tablespoon to prevent froth from forming on the surface. Then pour the milk onto the mixture and blend well. Sift the flour and baking powder into the mixture and stir until the mixture is smooth. Sieve the mixture to remove any lumps. Gently stir in the previously melted butter and the salt. Beat the egg whites and gradually add to the mixture bit by bit, folding them in gently. Heat a non-stick frying pan and lightly grease with a small knob of butter. Take a ladleful of mixture and form a pancake. Cook all the pancakes on both sides and leave to cool. Whip the cream and, when almost whipped, add the icing sugar. Arrange the pancakes, alternating them with layers of the whipped cream and berries. Decorate with more berries and a few small mint leaves.

Logo Coop Sole

Mobile – logo

Logo Coop Sole