Pancakes are the favorite dessert of Danes. This recipe is made with buttermilk mouse and garnished with blackberries, blueberries and toasted nuts. You can use ice cream if you like in stead of mousse, and garnish with any type of berry or nut.
Pancakes with Buttermilk Mousse, Blackberries, Blueberries, Hazel Nuts
4-6 dessert servings
1 tbsp. powdered gelatin
2½ cups buttermilk
3 tbsp. sugar
1 tsp. vanilla extract
1 cup heavy cream
Approx. 12 pancakes
1 cup flour
1 tsp. sugar
¼ tsp. salt
2 cups milk
grated peel of 1 lemon
3 tbsp. beer or water
1 cup concentrated blueberrie sirup
Garnish: 1 oz. toasted, chopped hazel nuts, blackberries, blueberries, flowers
To make buttermilk mousse, pour 2 tbsp. water into a small saucepan. Sprinkle in powdered gelatin. Heat mixture over low heat, stirring continuously until gelatin has dissolved. Let cool. Stir buttermilk with sugar and vanilla extract. Pour gelatin into buttermilk mixture. Place mousse in refrigerator until almost stiff, 15-20 min.
Beat cream until stiff peaks form and take mousse out of the refrigerator. Fold carefully whipped cream into mousse and pour mousse into a bowl. Set mousse in refrigerator until dessert should be assembled.
To make pancakes, combine flour, sugar, salt and grated lemon peel. Beat eggs and mix them with flour and a little milk. Whisk in remaining milk together with beer and beat until smooth.
Melt butter and brush a little on the bottom of a small skillet. Pour enough batter to thinly cover the bottom and cook the pancakes until underside is brown; turn and brown the other side. Repeat until all the batter is used. Place pancakes on a plate.
To serve, place 1 or 2 large spoonfuls of mousse in the middle of a pancake and fold one side over and then the second side over the mousse. Drizzle syrup over pancakes and garnish with toasted hazel nuts, blackberries, blueberries or another berry of your choice. Garnish with flowers.