Queso Fresco Pancakes with Yogurt and Chia Mousse
Author: Morena Cuadra
Recipe type: Brunch
Prep time:
Cook time:
Total time:
Serves: 4 -6
- Mousse:
- 2 cups Cacique Yogurt Smoothie Strawberry Banana
- ⅓ cup chia
- ½ teaspoon grated ginger
- 1 cup whipped cream with 2 tablespoons sugar
- Pancakes:
- 1½ cup All-purpose flour
- ½ cup almond meal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup grated Cacique Ranchero Queso Fresco
- 2 egg yolks
- ⅓ cup melted butter
- 2 cups milk
- 1 teaspoon vanilla essence
- 2 egg whites
- Garnish:
- 1 cup blueberries
- 1 cup aguaymantos (goldenberries)
- ½ cup pomegranate
- ½ cup Chilean coquitos (or grated coconut) (optional)
- Honey or maple syrup
- Mousse:
- Mix Cacique Yogurt Smoothie Strawberry Banana with chia and grated ginger. Stir and refrigerate overnight.
- Before serving it add the whipped cream and some of the fruits into it and mix well.
- Pancakes:
- Combine flour, almond meal, baking powder, salt and Ranchero Queso Fresco.
- Add egg yolks, melted butter, milk, and vanilla, and mix well.
- Beat the egg whites until firm. Fold into the mixture using a spatula.
- Heat a skillet and make pancakes turning them once.
- Serve the pancakes with the yogurt and chia mousse, some fruits, and drizzle with honey.
- Waffles:
- Heat the waffle iron, put about ½ cup of the batter and cook for 4.5 - 5 minutes or until nicely golden and crispy.
- Serve immediately with yogurt and chia mousse, fruits and honey.
Recipe by PERU DELIGHTS at https://perudelights.com/queso-fresco-pancakes-or-waffles-with-yogurt-and-chia-mousse/
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