Cinnamon Pancake

Cinnamon Pancake.

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Ingredients:
-Pancake Flour Pancakes 150 gr.
-Ground cinnamon 1/2 hours. L.
-Baking powder 1/2 hours. L.
-Salt — a pinch to taste
-Maple syrup 1/2 Art. l.
-Buttermilk or sour milk 225 ml.
-Eggs 4 pcs.
-Sunflower peanut butter or 1-2 pieces.
-Apples Caramelized apples 3 pcs.
-Powdered sugar 2 tbsp. l.
-Ground cinnamon 1 ch. L.
-Unsalted butter 30g.
-Maple Syrup 100 ml.
-Apple juice 200ml.
-Greek yogurt or ice cream for submission to taste

Preparation:
Sift the flour, cinnamon, baking powder and salt into a large bowl and make a recess in the middle.
Add the maple syrup, butter and egg yolks and mix well.
Gradually introduce the flour mixture to the wet ingredients — the dough should be smooth.
In another bowl, beat the egg whites until peaks and add them to the batter.
Preheat a frying pan with non-stick coating and add 2 hours. L. oil, wipe with a paper towel to evenly distribute the oil.
Cooking pancakes parties: spread the dough and give a tablespoon of browned on one side for about 2 minutes, or until you see that small bubbles rise to the surface.
We overturn the pancakes and cook the other side for 1-2 minutes, until golden brown.
We shift the pancakes on a platter and keep warm before the filing.
Apples are peeled and the core, cut into slices.
Mix sugar and cinnamon and sprinkle with apples and stir.
Melt the butter in a pan, which previously prepared pancakes and cook until foaming.
Add the apple slices and fry over medium heat for about 5 minutes, until evenly golden brown, turn over and fry the other side.
Pour maple syrup and apple juice and Calvados and give simmer for a few minutes to get easily a thick sauce.
Serve pancakes with warm, top with caramelized apples and watering sauce. Gordon advises apply these fritters with Greek yogurt.

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