Pancakes with apples and rum raisins
8 servings
30 minutes
Pancakes with apples and rum-soaked raisins are a refined dish of Russian cuisine that embodies the coziness and warmth of home gatherings. Delicate thin pancakes envelop a fragrant filling of caramelized apples infused with a hint of rum and the sweetness of raisins. A light spiciness of cinnamon accentuates the fruity notes, creating an exquisite balance of flavors. The history of this recipe traces back to ancient Russian traditions when pancakes were considered symbols of the sun and prosperity. This dish is perfect for both festive breakfasts and cozy family tea times. Serving it with sour cream or airy whipped cream makes it even more tempting, with each bite being a true gastronomic delight.
1
Prepare all the ingredients.
2
Soak the raisins in rum (if there's not enough rum, dilute it with hot water).
- Light raisins: 50 g
- Rum: 50 ml
3
Peel the apples and remove the core.
- Apple: 4 pieces
4
Cut the apples into 7 mm cubes and drizzle with lemon juice.
- Lemon juice: 30 ml
5
Melt butter in a pan, add apples, sugar, cinnamon.
- Butter: 70 g
- Apple: 4 pieces
- Sugar: 45 g
- Cinnamon sticks: 1 piece
6
Caramelize the apples over medium heat: they should be covered with a golden caramel crust, become soft, but retain their shape.
7
Add raisins to the apples at the end and mix.
- Light raisins: 50 g
8
Remove the cinnamon stick, add starch, and heat while stirring for another 2-3 minutes.
- Cinnamon sticks: 1 piece
- Starch: 1 tablespoon
9
Spread the filling on the pancakes and roll them into rolls or envelopes.
- Thin pancakes: 10 pieces
10
Serve pancakes with sour cream or whipped cream.
- Sour cream: to taste
- Whipped cream: to taste