Pancakes with caramelized apples

Name: Pancakes with caramelized apples - Xenia P.
Ingredients: For the filling: 4; 5 apples; 3 tablespoons of sugar; juice of one lemon; 1 tablespoon of powdered sugar; a small piece of butter; cinnamon; a few cloves; 2 tablespoons of raisins. For the pancakes: 2 eggs; a pinch of salt; a little sugar; 2 cups of milk; flour as needed; a small cube of melted butter; oil for frying.

Dessert - Pancakes with caramelized apples by Xenia P. - Recipia

Even though I hadn't planned anything special, one afternoon I ended up making these caramelized apple pancakes. The apples were almost forgotten in the fridge, and I always have eggs and milk on hand for pancakes. The filling was quickly improvised with whatever I had available, and it turned out better than expected. Generally, I don't follow strict recipes for pancakes; I rely on my instincts and experience. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 30-40 minutes Servings: 4-6 filled pancakes Difficulty: easy Recipe type: homemade dessert, suitable for an ordinary day or when you have leftover apples Ingredients For the apple filling: - 4-5 apples - 3 tablespoons sugar - juice of one lemon - 1 tablespoon powdered sugar - a small piece of butter - cinnamon (to taste) - a few cloves (3-4 whole or crushed) - 2 tablespoons raisins For the pancakes: - 2 eggs - a pinch of salt - a little sugar - 2 cups milk (about 400 ml) - flour to make a thin pancake batter (usually 180-220 g) - a cube of melted butter (about 20 g) - oil for frying Preparation Method 1. Prepare the apple filling. Peel the apples, remove the seeds, and cut them into small cubes. Place them in a bowl and mix with powdered sugar and a bit of lemon juice to prevent oxidation and enhance the tart flavor. 2. In a non-stick skillet, add the 3 tablespoons of sugar for caramelizing, without stirring at first. When the sugar melts and turns a golden color, add the piece of butter. Stir well until the butter is completely incorporated. 3. Add the apples along with their juices to the caramel in the skillet. Stir a few times and let it cook over medium heat until the liquid reduces and the apples soften. This usually takes about 10-15 minutes. Stir occasionally to prevent sticking. 4. When the apples reach the desired texture, add the cinnamon, cloves, and raisins. Add a bit more lemon juice. Let everything simmer on low heat for another 10 minutes to thicken and blend the flavors. Finally, turn off the heat and let it cool slightly. 5. For the pancakes, crack the eggs into a bowl and whisk them together with a little sugar, salt, and grated orange peel if available (though it's optional). Add the milk and then gradually incorporate the flour. Mix until there are no lumps and the batter is not too thick, allowing for thin pancakes. Finally, add the melted butter and mix well. 6. Heat a skillet with a little oil, pour in a ladle of batter, and swirl the skillet to spread it evenly. Cook each pancake on both sides for 1-2 minutes until golden brown. Repeat with the remaining batter, adding oil as needed. 7. Once all the pancakes are cooked, fill them with the caramelized apples that have cooled to room temperature. Fold or roll them according to your preference. 8. I usually sprinkle a little cinnamon on top at the end. If I want them sweeter, I add powdered sugar, but I find them sweet enough as they are. Why I Make This Recipe Often I love that I can use up forgotten apples from the fridge, and practically nothing goes to waste. The pancakes are made from ingredients I already have. The result is hearty, not overly sweet, and works well as breakfast or a snack. Tips and Variations Tips 1. Apples are better if they don't turn to mush, so don't overcook them. 2. If the caramel burns, you can add 1-2 tablespoons of water when adding the apples. 3. Raisins can be soaked beforehand, but it's not mandatory. Substitutions 1. If you don't have cloves, you can omit them or use a bit of nutmeg. 2. Butter can be replaced with margarine, but the flavor won't be as rich. 3. White flour can be substituted with whole wheat flour, but the pancakes will be thicker. Variations 1. You can add chopped nuts or almonds to the filling. 2. The pancakes can also be made with plant-based milk if lactose-free is needed. 3. For a more festive dessert, add a bit of vanilla essence to the batter or rum to the apples. Serving Ideas 1. They are great with a scoop of ice cream, especially vanilla. 2. If you want them to look more special, add whipped cream or a few mint leaves on top. 3. I prefer them simple, without extra sugar, but anyone can sprinkle powdered sugar on top if they like. Frequently Asked Questions 1. Can the filling be made with pears instead of apples? Yes, pears can also be used, but you will need to reduce the cooking time since they soften faster. 2. What kind of apples are suitable? Crisp, slightly tart apples hold up better when caramelized and won't turn to mush. But any type will work, depending on what you have on hand. 3. Can the pancakes be frozen with the filling? I don't recommend it, as the filling releases water and the texture changes upon thawing. 4. Can I make the pancakes in advance? Yes, you can prepare the pancakes a day ahead. Keep them covered and fill them with apples just before serving. 5. Can they be made without eggs? You can try an egg-free version with a bit more milk or a plant-based drink, but the texture will be slightly different. Nutritional Values All values are approximate for one serving (one filled pancake): - Calories: 180-220 kcal - Protein: 4-5 g - Fat: 5-7 g - Carbohydrates: 34-38 g The value depends on how much sugar and butter you actually use, as well as the size of the pancakes. Storage and Reheating Empty pancakes can be stored in the fridge, covered, for up to 2 days. The apple filling also lasts 1-2 days in the fridge, but it's best to eat them the same day after filling. When reheating in the microwave, the texture becomes a bit softer, but they are still good.

Pancakes with caramelized apples

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