Pancakes with Pudding Cream and Blueberries

When we combine pudding and pancakes in one dessert, the result simply cant be bad. To make the dessert a bit more refreshing, we mixed grated lemon zest and sour cream (you can also use yogurt) into the pudding, creating an excellent cream to spread over the baked pancakes. And of course, we cant forget the fresh blueberries, which you can replace with strawberries or raspberries if desired.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Cream

  • 400 ml Milk, whole milk

  • 1 bag Pudding, vanilla

  • 3 spoons Sugar, white

  • 150 g Sour cream

  • 0.5 teaspoons Lemon zest, fresh

  • pieces Oil, vegetable oil, canola

  • 250 g Blueberry, raw

Pancake batter

  • 2 piece Egg, fresh

  • 2 teaspoons Oil, vegetable oil, canola

  • 350 ml Milk, whole milk

  • 1 pinch Salt, table

  • 1 teaspoon Sugar, white

  • 250 g Flour, Wheat, bread flour

  • 1 dl Water

Steps

  1. In a bowl, use a whisk or electric mixer to smoothly combine the eggs, milk, oil, sugar, and salt. While mixing, gradually add the flour (spoon by spoon) to bind the ingredients and create a completely smooth, thick batter. At the very end, mix in the mineral water to make the pancakes lighter. Let the batter rest for at least 20 minutes before cooking.

  2. In a smaller container, smoothly mix the pudding powder, sugar, and a few tablespoons of milk. Pour the remaining milk into a pot and bring it to a boil. Remove the pot from the heat and mix the pudding mixture into the hot milk. Return the pot to the stove and cook while continuously stirring until the pudding thickens. Mix in the grated lemon zest and sour cream, then let the cream cool (cover it with plastic wrap to prevent a skin from forming on the surface).

  3. Heat a pancake pan and pour in a little oil, tilting the pan to spread it evenly (pour any excess oil into a container). Use a ladle to pour enough batter into the greased pan to thinly cover the bottom. When the pancake turns golden brown on the bottom, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until all the batter is used.

  4. Spread the cooled cream over the baked pancakes and sprinkle fresh blueberries on top. Fold or roll the pancakes as desired and serve them on a large plate or platter. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 221.76 kcal
  • Fat: 5.22 g
    • Saturated Fat: 2.17 g
  • Carbohydrates: 35.75 g
    • Sugars: 14.89 g
  • Protein: 5 g
  • Fiber: 1.09 g