apple and cinnamon pancakes with mascarpone cream

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="apple and cinnamon pancakes with mascarpone cream"] _______________________________________

Cooking receipe to make apple and cinnamon pancakes with mascarpone cream under category Aga Recipes. You may find some video clips related to this receipe below.

apple and cinnamon pancakes with mascarpone cream

Pancakes:

200ml milk

100ml water

75g plain white flour

pinch of salt

1/2 tspn ground cinnamon

1 tbspcaster sugar

1 egg yolk

1 tbsp oil a little oil for cooking

apple filling:

900g cooking apples

75g butter

50g soft light brown sugar

1 tbsp lemon juice

75g seedless raisins

6 tbspn maple syrup

mascarpone cream:

125g mascarpone or full fat soft cheese

150ml greek style yogurt

15ml icing sugar

To make the pancake batter mix the milk and water together.

Sift the flour salt and cinnamon into a mixing bowl stir in the sugar and make a well in the centre.

Add the egg egg yolk and half the milk mixture.

Beat until smooth then stir in the remaining milk mixture and oil.

Cover and leave to stand for about 1 hour.

Mix the ingredients for the mascarpone cream together in a bowl until evenly blended.

Cover and chill until required.

To prepare the filling peel quarter core and thickly slice the apples.

Melt 50g butter in a saucepan on the simmering plate.

Add the apples sugar and lemon juice. Cover tightly and cook far about 10 minutes or until the apples are beginning to soften but retain some shape.

Stir in the raisins and 4 tbsp of the maple syrup.

Whisk the batter again then pour into a jug.

Heat a little oil in a 150mm pancake pan on the boiling plateuntil very hot; pour away excess oil.

Wipe the simmering plate with oiled kitchen paper and close the lid.

Pour a thin layer of batter into the pan tilting the pan to spread it evenly.

Cook for 30 seconds to 1 minute or until brown around the edges and beginning to curl away from the pan.

Flip onto the simmering plate close the lid and cook for about 30 seconds until the underside is browned. (In the meantime start cooking the second pancake in the pan on the boiling plate.)

Lift the first pancake off the simmering plate using a palette knife.

Turn on to a wire rack lined with a teatowel.

Fold the towel over the pancake to keep it moist.

Continue to make about 12 pancakes in all stacking them as they are cooked.

If the pancakes start to stick when cooking add a little more oil to the pan.

Divide the apple mixture between the pancakes.

Roll up and place in a buttered ovenproof dish.

Melt remaining 25g butter and mix with the rest of the maple syrup.

Drizzle over the pancakes and cover the dish with foil.

Place in the simmering ovenfor about 20 minutes (while eating the main course) until piping hot.

Serve with the mascarpone cream.

Variation: Traditional Pancakes: Omit cinnamon and sugar from batter.

Omit the apple filling and mascarpone cream. Serve warm sprinkled with lemon juice and caster sugar.

Pancakes should be as thin as possible almost lacy in texture. The following quantity of batter will make 12 pancakes 16 if youre an expert.

Serves 8

[tubepress mode=’tag’, tagValue=’apple and cinnamon pancakes with mascarpone cream’]