Basic Pancake Recipe:
2 eggs
2 whites
2 tablespoons of room temperature butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of wheat flour sifted
Stuffing:
200g of ricotta cheese
6 tablespoons of chopped parsley
1 tablespoon of grated orange zest
3 tablespoons of milk
Sauce:
1 can of pomegranate syrup
2 tablespoons of cornstarch
1/2 cup of freshly squeezed orange juice
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of butter or margarine
1/4 cup of orange liqueur
Basic Pancake Recipe:
2 eggs
2 whites
2 tablespoons of room temperature butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of wheat flour sifted
Stuffing:
200g of ricotta cheese
6 tablespoons of chopped parsley
1 tablespoon of grated orange zest
3 tablespoons of milk
Sauce:
1 can of pomegranate syrup
2 tablespoons of cornstarch
1/2 cup of freshly squeezed orange juice
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of butter or margarine
1/4 cup of orange liqueur
To make the pancakes, place all the ingredients in a blender
Beta well until you get a uniform mixture
Refrigerate for 30 minutes
Make the pancakes using about 2 tablespoons of batter each
Grease the pan lightly before starting to fry
For the stuffing, mix the ricotta cheese with parsley and orange zest
Add milk
Spread a little of the mixture on each pancake
Wrap it up
For the sauce, open the can of pomegranate syrup
Strain and reserve the syrup
Cut the pomegranate into thin slices
Mix the cornstarch with the syrup, add lemon and orange juices, and butter
Cook slowly, stirring constantly, until thickened
Add the pomegranate slices and remove from heat
Place over stuffed pancakes and serve warm.
