afoona
Pancakes with Whipped Cream, Pistachio Sauce and Freeze-Dried Raspberries
Desserts

Pancakes with Whipped Cream, Pistachio Sauce and Freeze-Dried Raspberries

A tower of two thick pancakes, a cloud of whipped cream on top and a green pool of pistachio sauce around them. Freeze-dried raspberry crumbs add tang and crunch against all the sweetness.

⏱ 35 min🍽 3 servings 🌍 Israeli👩‍🍳 Afoona🧩 3 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

To assemble

  1. 1
    In a bowl, mix the flour, sugar and baking powder with the salt.
    Bowl
  2. 2
    In a separate bowl, mix the milk, eggs, melted butter and vanilla.
    Bowl
  3. 3
    Add the wet ingredients to the dry and mix just until combined: small lumps are fine.
    💡Overmixing develops gluten, and the pancakes come out tough and flat. Mix only until no dry flour remains.
  4. 4
    Let the batter rest 10 minutes.
  5. 5
    Heat a pan over medium-low heat and grease lightly.
    ⚙ Greased Flat PanStoveFrying pan
    💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
  6. 6
    Pour ⅓ cup of batter for each pancake. When bubbles appear on the surface after about 3 minutes, flip and cook 2 more minutes.
    Stove
    💡Bubbles that pop and don't close up are the sign to flip: the bottom is golden and the batter has set.
  7. 7
    Whip the cold cream on medium speed, until it starts to thicken.
    ⚙ WhippingBowlHand mixerorStand mixer
    💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
    💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
  8. 8
    Add the powdered sugar and keep whipping on high speed to firm peaks.
    Hand mixerorStand mixer
  9. 9
    Whisk the paste with the cream and powdered sugar into a smooth, pourable sauce. If it is thick, add another tablespoon of cream.
    BowlWhisk
  10. 10
    Pour the sauce onto the plates, set the pancakes on it and top with a pile of whipped cream. Crumble the raspberries over the top and serve.
816calories
16 gprotein
62 gcarbs
53 gfat
● protein 8%● carbs 31%● fat 61%

Per serving (316 g), of 3 servings

To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
  • Hand mixer or Stand mixer · one of them

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Whipped Cream → Pistachio Cream Sauce → Pancakes

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