Apple-stuffed American pancakes

Name: Apple-stuffed American pancakes
Ingredients: 1 medium apple (150 g); 1/2 teaspoon ground cinnamon; 1 cup flour (125 g); 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1 egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 3/4 cup milk (180 ml); 100 g yogurt; 2 tablespoons honey; 50 ml whipping cream

Dessert - Apple-stuffed American pancakes by Cornelia B. - Recipia

Apple-stuffed American pancakes coat apple slices in a milk-and-cinnamon batter, then cook to a golden brown in a pan. The fruit softens without losing its shape, and the batter is thicker than regular pancake batter; I serve the yogurt on the side and add honey to just a few pieces when I eat them. Preparation: 15 minutes. Cooking: 12 minutes. Total time: 27 minutes. Servings: 2. About 650 kcal and 15 g protein per serving.

Ingredients

1 medium apple (150 g)
1/2 teaspoon ground cinnamon
1 cup flour (125 g)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract
3/4 cup milk (180 ml)
100 g yogurt
2 tablespoons honey
50 ml whipping cream

Preparation

1. Peel the apple and remove the core without breaking it apart. Cut it into slices about 5 mm thick and toss them with 1/2 teaspoon cinnamon. 2. In a bowl, mix the flour with the baking powder, 1/2 teaspoon cinnamon and salt. 3. In another bowl, beat the egg with the melted butter, vanilla and milk. Pour the mixture over the dry ingredients and stir until smooth. 4. Heat a nonstick pan over medium-low heat. Dip the apple slices in the batter and fry them in batches for 2 minutes on each side, about 12 minutes total, until golden brown. 5. Serve with yogurt and honey or whipped cream.

Notes

A firm-fleshed apple is easier to turn, while very thin slices soften quickly. The apple-stuffed American pancakes are reminiscent of breaded apple slices, except the coating has the texture of American pancakes. You can replace the milk with 180 ml oat drink; the butter and yogurt still contain dairy, while the flour and egg contain gluten and eggs, respectively. Keep them in the fridge for up to 3 days and briefly brown them in a pan when serving. Black tea goes well with them.