Description
The most delicate dessert of custard pancakes with peaches combined with the tart cranberry sauce that will not leave anyone indifferent. Custard pancakes always turn out very tender, regardless of whether they are cooked in milk or water.
Ingredients
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Soda
0.25 tsp
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Salt
0.25 tsp
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Brown sugar
4 Tbsp
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Vegetable oil
4 Tbsp
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Water
200 ml
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Water
250 ml
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Flour
130 g
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Peach
1 can
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Cranberry
50 g
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Corn starch
1 Tbsp
Cooking
Prepare the dough for pancakes. To do this, pour into a container of water at room temperature and add brown sugar. Stir so that the sugar is dissolved.
Then add salt, sifted flour with soda. Mix well with a whisk to avoid lumps.
Then the dough pour boiling water and vegetable oil, mix well. Let stand for 15 minutes, until the dough was "brewed."
The dough will be smooth, easy flowing.
Bake pancakes on a well heated pan.
To open a jar of peaches, separately drain the peach syrup, it is still useful to us. Pancakes to put into the form, brush with peach syrup.
Put the canned peaches.
Cover the peaches with pancakes, sprinkle more pancakes, lubricating each peach syrup.
And again, peaches (I think I describe longer than cooking:)). And so, until the peaches or pancakes.
The last layer is good to cover the pancakes and put into the refrigerator for 30 minutes to make the pancakes stick together.
Meanwhile, cook the cranberry sauce. For this the remaining peach syrup (about 1 Cup) pour into a saucepan, add the brown sugar.
Add cranberries, starch.
Boil 7 minutes on weak fire, stirring with a whisk. Then the sauce to cool.
Cranberry sauce is ready.
Pancakes out of the fridge, gently turn on a dish.
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