Pancakes with Apple Jam
4 servings
60 minutes
At the beginning of spring there is not much fresh fruit, and those that are there are unnaturally plastic. But apples never let you down. A baked apple, even if at first it is unsightly, winter, hard, in a frying pan turns into a finished story. All that remains is to add a pinch of spices and sour cream for serving, to balance and shade the thick and languid apple spirit.
1
Whisk the eggs with salt until frothy.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
2
Pour boiling water into the eggs while continuing to whisk. The foam will double in size.
- Water: 250 ml
3
Pour in cold milk without stopping the mixer.
- Milk: 250 ml
4
At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps and put the dough in the refrigerator for 30 minutes.
- Wheat flour: 145 g
- Vegetable oil: 2 tablespoons
5
Heat the pancake pan — for the first pancake, you can grease it with vegetable oil, and you can fry the subsequent ones without it. Pour a little batter onto the pan and spread it over the entire surface.
- Vegetable oil: 2 tablespoons
6
Fry for about 2 minutes over medium heat, then flip and fry for another minute. Do this with all the dough.
7
Peel the apples and remove the seeds, then cut them into 5 mm cubes.
- Green apples: 400 g
8
Melt butter in a saucepan and add pieces of apple.
- Butter: 20 g
9
Pour in apple juice, add sugar, cloves, and cinnamon. Mix well.
- Apple juice: 200 ml
- Sugar: 3 tablespoons
- Carnation: 1 piece
- Cinnamon: 2 g
10
Cook on low heat, stirring constantly, until the apples resemble jam. Do not let them burn! This will take about 5-7 minutes.
11
Fill the pancakes with jam, roll them up. Serve with sour cream or whipped cream.
- Sour cream: to taste