It’s the International Pancake Day today and this year I revamped an old recipe of mine. These apple pancakes are juice and delicious, topped with apple cubes in a lightly salted caramel sauce. Yum.
150 G FLOUR
1 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1/2 TSP. GROUND CINNAMON
1/2 TSP. SALT
1 TSP. VANILLA SUGAR
175 ML APPLE JUICE
1 LARGE COOKING APPLE, GRATED
Mix the dry ingredients in a bowl.
Whisk the egg and the apple juice a little at a time.
Add the grated apple.
Melt a little butter on a frying pan and pour a soup spoon full (about 1/4 dl) on.
Let it cook at medium-low heat until bubbles appear on the surface.
Flip the pancakes and bake them to a golden brown colour.
2 LARGE COOKING APPLES
1 DL SUGAR
30 G BUTTER
4 TBSP HEAVY CREAM 38%
A PINCH OF FINE SALT
Peel, core and cube the apples.
Add the apple cubes and sugar to a pan and cook them at medium-low heat until the sugar has melted. Carefully stir the apples together with the caramel every now and then, so that the apples don’t burn.
Add the butter and stir it into the caramelised sugar.
Continue cooking until the apples are soft and tender, but not mushy.
Remove the pan from the heat and add the cream, stirring it all together into a creamy sauce.
Sprinkle with salt and serve on top of the pancakes with a knob of butter.