Pancakes on Sunday mornings or Sunday pancakes are traditional in many families. And if it’s not so in your family, why not start a new tradition now!
Pancake variations are in the cuisines of all nations. The pancake was originally a real cake without a pan. Just put dough on a hot stone and the cake is ready. And of course, also without eggs and dairy. From the time a pan was added, a real pancake was born.
In Estonian, and many other traditions, pancakes were always served on Shrove Tuesday and other cheerful days, especially those celebrating women.
Pancakes can be a healthy food if we put all the right ingredients in the dough – free range eggs, whole milk, wholemeal flour. Put some salt and a bit of sugar in the dough too, but not too much – the taste of the pancake must come through.
For 4 people
200 g whole wheat flour
2 teaspoons baking powder
50 – 60 g cane sugar
2-3 tablespoons kama
350 ml of milk
2 teaspoons of vanilla sugar
200 g ricotta
Mix ricotta, milk and vanilla sugar. Add eggs and sugar.
Finally, add the flour mixed with kama and baking powder.
Let the batter rest a little and bake delicious small pancakes.
Black Currant Cream:
125 g cream cheese
250 ml whipping cream
3-4 tbsp of honey
4 tablespoons berry kama
Mix all the ingredients together until the cream is fluffy foam. When serving, you can add a little liquid honey and decorate with the berries.