Mini pancakes with rose syrup

Name: Mini pancakes with rose syrup - Augustina C.
Ingredients: 130 g soft butter; of good quality 1 pinch of salt 2 fresh eggs; I use free; range 60 g raw sugar 250 g flour 1/2 teaspoon baking powder 80 g natural yogurt 50 ml natural rose syrup for decoration: milk chocolate

Dessert - Mini pancakes with rose syrup by Augustina C. - Recipia

When I crave something sweet but don't want to prepare a large cake, I make these mini cakes with yogurt and rose syrup. The mixture is prepared quickly, and the small shapes significantly shorten the baking time. The yogurt keeps them moist, and the syrup adds a subtle rose flavor without needing any other aromas. You can leave them plain or decorate them with a bit of melted milk chocolate once they have cooled down. Quick Info Total Time: not specified in the original recipe; this includes the time to bring the ingredients to room temperature and the cooling of the mini cakes Preparation Time: not specified; the mixture is prepared in a few simple steps Baking Time: 15-20 minutes Servings: the exact number depends on the size of the molds; the recipe is for mini cakes or muffins Difficulty: easy Recipe Type: homemade dessert, suitable for a snack, lunchbox, or serving alongside coffee Ingredients For the dough: 130 g soft, quality butter 1 pinch of salt 2 fresh eggs 60 g raw sugar 250 g flour 1/2 packet baking powder 80 g natural yogurt 50 ml natural rose syrup For decoration: milk chocolate, to taste Before you start, let the ingredients sit at room temperature for a few hours. The butter should be soft enough to mix easily with the sugar, and the eggs and yogurt will not cool the mixture too quickly. Preparation Method 1. Prepare the base mixture Put the soft butter in a bowl and add the salt and sugar. Mix until you get a fluffy cream. There is no need to overwork the mixture; it is enough for the butter and sugar to be well combined and aerated. 2. Incorporate the eggs Add the eggs one at a time. After each egg, mix well until fully incorporated before adding the next one. This step helps achieve a uniform mixture. 3. Add the flour and baking powder Sift the flour together with the baking powder and add them to the bowl. Mix until you no longer see any dry flour. There is no need to mix more than necessary. 4. Add the yogurt and rose syrup Add the natural yogurt and mix. Finally, pour in the rose syrup. Incorporate it until the dough becomes uniform and takes on the specific aroma of the syrup. The mixture should be homogeneous and firm enough to be placed in molds. Do not add the syrup earlier than indicated, as the recipe incorporates it at the end, after the yogurt. 5. Fill the molds Prepare some mini cake molds, muffin molds, or any other shapes you have at hand. Pour the dough into each mold, but do not fill them completely. Leave the molds about three-quarters full, as the mini cakes will rise during baking. If you are using molds of different sizes, check the baking of the smaller ones more carefully. The time mentioned in the recipe is 15-20 minutes, but the size of the molds can influence when they are done. 6. Bake the mini cakes Place the molds in the preheated oven at medium heat. Bake the mini cakes for 15-20 minutes, maximum, according to the recipe. Remove them when baked and let them cool. It is better not to put the chocolate on top while they are hot, as the decoration can soften and slide off. 7. Decorate After cooling, you can decorate the mini cakes with melted milk chocolate. The quantity is not specified in the recipe and can be adjusted to taste. If you prefer, you can serve them plain. Why I make this recipe often I love this recipe because it uses common ingredients and easily adapts to the available shapes. There is no need to prepare a large cake, and the small portions are easier to serve. The yogurt contributes to the tender texture, and the rose syrup is enough to give flavor and aroma to the dough. Another advantage is that the decoration remains optional. The mini cakes are good plain, but a few stripes of chocolate make them more suitable for a dessert platter. Tips Let the ingredients sit at room temperature for a few hours, as indicated in the original recipe. Soft butter mixes more easily, and the mixture binds better. Add the eggs one by one and mix after each. If you add them all at once, the mixture may separate more easily. Sift the flour and baking powder before adding them to the butter cream. Mix only until combined, without overworking the dough more than necessary. Do not fill the molds to the top. About three-quarters is the indicated level in the recipe and leaves room for the dough to rise. Respect the baking time of 15-20 minutes and do not leave the mini cakes longer than necessary. Small molds can cause the dough to bake quickly. Substitutions The recipe uses natural yogurt, and this can only be replaced with another type of plain yogurt if you have one on hand. Using flavored yogurt is not recommended, as it may change the final taste along with the rose syrup. Butter is one of the main ingredients in the mixture and should not be omitted. For a result close to the original, use soft butter, not melted. Rose syrup is the ingredient that defines the flavor of these mini cakes. If you don't have it, you can make a yogurt cake without it, but the dessert will not be the same and will not have the specific rose flavor. Variations The simplest variation is to serve the mini cakes with or without decoration. The recipe allows for both options: you can leave them plain after cooling or cover them with melted milk chocolate. You can use mini cake molds or muffin molds. The composition does not change, but the size of the molds may influence the baking time. In very small molds, check earlier, while in larger molds, the dough may need more time, without exceeding the initial indication without checking. If you want a different look, the chocolate can be applied in a thin layer or in stripes, as needed for decoration. The amount of chocolate is not specified in the recipe, so it remains a matter of choice. Serving Ideas Serve the mini cakes after they have completely cooled, plain or decorated with milk chocolate. They are suitable for a dessert platter, for a snack, or alongside coffee and tea. For a neat appearance, arrange them in a single layer and let the chocolate set before serving. If you serve them plain, the flavor of the rose syrup is more pronounced. Frequently Asked Questions Can I use muffin molds instead of mini cake molds? Yes. The recipe mentions both mini cake molds and muffin molds. Fill each mold about three-quarters full so that the dough has room to rise. How long should I bake the mini cakes? The indicated time is 15-20 minutes in the preheated oven at medium heat. Since molds can vary in size, the exact time may vary. Do not leave them longer than necessary. Can I leave the mini cakes without chocolate? Yes. Milk chocolate is mentioned only for decoration. The mini cakes can also be served plain after cooling. Why should I fill the molds only three-quarters full? The dough rises during baking. If the molds are filled to the top, there is a risk that the mini cakes will overflow. Is it mandatory for the ingredients to be at room temperature? The recipe indicates keeping the ingredients at room temperature for a few hours before preparation. It is recommended to follow this step, especially for butter, eggs, and yogurt, as it helps to homogenize the mixture. Nutritional Values The values below are estimates and refer to the entire base mixture, without a calculated amount of chocolate for decoration. Since the number of mini cakes is not specified and depends on the size of the molds, the values per piece cannot be calculated exactly. For the entire recipe, the estimate is approximately 2,400-2,600 kcal, depending on the type of yogurt, syrup, and flour used. Proteins: approximately 40-45 g Carbohydrates: approximately 300-320 g Fats: approximately 125-140 g Sugars: the value varies depending on the rose syrup and the yogurt used. If you add milk chocolate, the calories, carbohydrates, and fats will increase depending on the amount used. For an estimate per mini cake, divide the total values by the number of pieces obtained. Storage and Reheating After cooling, store the mini cakes in a closed container at room temperature if they are to be consumed shortly. If they have been decorated with chocolate, let the decoration set before stacking them. They do not need reheating. Serve them after cooling, plain or decorated. For the most pleasant texture, avoid reheating them repeatedly, especially if they have chocolate on top.

Mini pancakes with rose syrup

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