Usuba
Pancakes with Raspberry, Mint and Butter Cream
Thin pancakes with an airy texture, decorated with delicate butter cream, fresh raspberries, and aromatic mint. A classic recipe with simple ingredients — perfect for breakfast or dessert.
- Total
- 30 min
- Standard serving
- 300 g
Ingredients
Total 9
Instructions
- 1
Step 1
Add egg, sugar, and salt to a deep bowl. Whisk until smooth.
- 2
Step 2
Pour the milk and whisk the mixture.
- 3
Step 3
Gradually add the flour while whisking until smooth, ensuring there are no lumps.
- 4
Step 4
Add vegetable oil and baking soda, stir well. If you prefer baking powder, use 2 teaspoons per 2 cups of flour instead of baking soda.
- 5
Step 5
Heat the pan over low heat. Pour a small amount of batter with a ladle. Fry until small bubbles appear across the entire surface of the pancake, then flip and fry for another 10 seconds. Repeat with all the batter.
- 6
Step 6
For the buttercream, mix butter cream with powdered sugar. Add milk (or cream) until you reach a thick cream consistency.
- 7
Step 7
Serve the pancakes garnished with butter cream, raspberries, and mint leaves.
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