English cream and pumpkin pancakes
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Spiced pumpkin pancakes, yellow as sunflowers! And English orange cream "Anglaise" the perfect couple!
Ingredients for English cream and pumpkin pancakes
- Cream - 200 g
- Milk - 200 g
- Yolk egg - 4 PCs
- Sugar - 100 g
- Orange zest - 1 tbsp
- Orange juice - 2 tbsp
- Flour - 200 g
- Soda - 1 tsp.
- Cinnamon - 1 tsp.
- Salt - 1/4 tsp
- Sugar - 1 tbsp
- Nutmeg - 1/4 tsp
- Milk - 50 g
- Sour cream - 50 g
- Chicken egg - 2 PCs
- Pumpkin - 100 g
- Sunflower oil - 1 tbsp
- Yolk egg
- Orange zest
- Orange juice
- Sour cream
- Chicken egg
- Sunflower oil
Step by step instruction of cooking English cream and pumpkin pancakes
For the cream: in advance put on fire a pot of water to create steam baths, which will soon come in handy. With orange remove the peel and squeeze the juice.
In a saucepan mix the cream and milk, add the orange zest and put on a small fire. The heated milk mixture to the advent of steam (NOT BOIL!).
While milk mixture heats up, beat into a soft mousse whisk the yolks with the sugar until light and mass. Adding in the yolk mass of the hot milk mixture (about half of the mixture), continue to stir with a whisk.
The saucepan with the remaining hot milk will put on the previously prepared steam bath. A thin stream pour the yolk mixture while continuing to stir with a whisk. Prepare the cream for a couple until thick. I have it took 20 minutes. If you put the pot directly on gas, the process will go much faster, but there is a risk that the yolks brew.
In the thickened cream, add the orange juice and mix. Cool the cream, stirring constantly, that it had not formed a crust. Cover with foil and remove in the fridge, where the cream will thicken.
For pancakes: mix flour, salt, sugar and spices.
Separately, beat into a soft mousse with a whisk sour cream, milk, oil, eggs and pumpkin puree. Mix dry and liquid ingredients until smooth. Long knead not necessary.
Bake pancakes on a heated pan, greased with sunflower oil "they"
Serve pancakes with orange English cream "Anglaise".