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Pancakes with urda and whiskey cream

Pancakes with urda and whiskey cream

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You can use whatever pancake recipe you like, I used my favorite recipe that I used here, and with which I never fail (almost never, to sound more realistic).

We start with pancakes that are very easy to prepare, but it is certain that we keep a good amount of time near the stove. For this I use two pans, even if I have an extra dish to wash, at least the cooking time is halved.

Mix eggs with a whisk, add salt and sugar and mix well. Pour the cream into the composition and mix, then gradually add the milk and flour, alternating so that they do not remain lumpy. At the end we add mineral water and mix. Put the composition in the refrigerator for at least half an hour.

Prepare the baking pan, grease it with very little oil every time we make a new pancake. Bake the pancakes well on both sides, and when we have finished the job (sweet but difficult) we can move on to the filling.

Crush the urda well with a fork, add the maple syrup, whiskey cream and vanilla essence and mix well until you get a fine and homogeneous paste. I didn't put more sweetness in the cream because the urda is sweeter than its kind, as well as the whiskey and grape cream.

From the resulting pancakes we take 8 pancakes, the most beautiful, and grease them with cream. We put a few grapes and roll them carefully. Heat the oven over medium heat, sprinkle the pancakes with a little sour cream and put them in the oven for 10-15 minutes. After taking them out of the oven, sprinkle a little sugar and then serve them with great appetite.


3 traditional recipes from Maramures

It is said that nowhere in the country are the hosts more welcoming or the meals more abundant than in Maramures. Many tourists stop in the Maramures lands to admire the places but return home with the special taste of the food here. In Maramures you eat a lot, well and full, and the rich taste of the food here awakens nostalgia even for those who have tried it once.

Pancakes with urda and whiskey cream - Recipes

I don't have pictures from the preparation, I will add them when I have the opportunity.

Use: 4-5 large bunches of loboda, a small cabbage, 2 onions, a cup of rice, 3-4 tablespoons of urda (about 250 g) salt, pepper, paprika or sarmale mix, 1-2 teaspoons of broth , chopped greens, oil, cabbage or vine leaves for wrapping.

Two coats of cabbage are set aside to be placed on the bottom of the pan and on top of the sarmales. The rest of the cabbage, loboda and chopped greens, onion seasoned with oil, rice and urda mix well, salt and pepper, season with any other spices for sarmale. From this composition wrap the cabbage rolls with cabbage leaves, or vines, or beans, each as you prefer, and place in the pan in concentric layers. Below and above the sarmales will be a handful of chopped cabbage. Add enough water to cover them and let them boil over low heat, with the lid on, or put them in the oven. Eventually add a tablespoon of oil over them. Let it boil for about an hour, an hour and a half (the fire in the oven should be moderate) adding more water if necessary. 10-15 minutes before it is ready, add the thin broth with a little water.

Serve with sour cream or as such. They are very tasty, I would say even tastier than meat sarmales.

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