- Buttermilk - 6 Cups (For sauce :)
- powdered sugar - 4 1/2 Teaspoons
- flour - 1/4 cup (For pancakes:)
- corn flour - 2 Art. spoons
- soda - 1/4 teaspoons
- Nutmeg - 1 Pinch
- salt - 1 pinch
- big egg - 1 piece
- egg white - 1 piece
- milk - 1/4 cup
- Buttermilk - 1/4 Cups
- honey - 1 1/2 teaspoons
- canola oil - 1/2 teaspoons
- blackberry - 3 1/2 cups
- blackcurrant liqueur Creme de Cassis - 1/4 Cups
- powdered sugar - 1 teaspoon
Make the sauce. Install a sieve with 3 layers of gauze over a large bowl. Heat the buttermilk in a medium saucepan over low heat until the clear liquid separates from the milk. Reduce the heat to a minimum, bring to a boil. Remove from heat, allow to stand for 3 minutes. Pour the buttermilk into a sieve, cover it with a polyethylene film. Cool for about 3 hours (or put in the refrigerator at night). Before serving add sugar powder. Make pancakes. Mix the flour, corn flour, soda, salt and nutmeg in a bowl. Beat the egg, egg white, milk, buttermilk, honey and butter in another bowl. Gradually add flour mixture, whisking until smooth. Put the mixture in a sealed container, let it cool for 30 minutes. Sprinkle the frying pan with oil, heat on medium heat. Remove from heat, pour in 2 1/2 tablespoons of dough. Reduce the heat to low. Fry pancakes until golden edges, from 45 to 60 seconds on each side. Repeat with the rest of the test. Stir together the blackberries and liquor. Allow to stand for 15 minutes, stirring frequently. Divide the pancakes between the plates. Put on every 1/4 cup of sauce. Sprinkle with blackberries, pour liqueur from a bowl. Sprinkle with powdered sugar and serve.
Servings: 6