Apple pancakes with cinnamon and caramel apples
4 servings
30 minutes
Apple pancakes with cinnamon and caramelized apples are a refined combination of tender dough, spicy cinnamon aroma, and sweet caramel. This recipe comes from Russian cuisine, where cozy and heartfelt dishes are cherished. Thin airy pancakes are fried to a golden crust and then baked to achieve softness and rich flavor. They are complemented by caramelized apples soaked in orange syrup, adding a light citrus freshness to the dish. The finishing touch is creamy caramel that envelops each piece in a warm, velvety sweet coating. The pancakes are served with cold sour cream, creating the perfect balance between the warmth of the caramel and refreshing tartness. This exquisite treat is perfect for a cozy breakfast or tea time with family.
1
Beat the egg with sugar, add milk, flour with baking powder and cinnamon, and mix in the oil until a uniform dough is formed. Pour the batter into a heated pan greased with olive oil in small pancake shapes. Fry for two minutes on each side and place in a preheated oven at 180 degrees for six to seven minutes.
- Chicken egg: 1 piece
- Sugar: 250 g
- Milk: 200 ml
- Wheat flour: 250 g
- Baking powder (raising agent): 10 g
- Cinnamon: 3 g
- Vegetable oil: 100 ml
- Vegetable oil: 100 ml
2
Caramelize the apples. Heat orange juice and sugar in a saucepan until a liquid syrup is formed. Add the apples (slices or cubes) and cinnamon. Simmer in the syrup for about three minutes and slowly add butter. The butter creates a caramel stretch.
- Orange juice: 250 ml
- Sugar: 250 g
- Green apples: 250 g
- Cinnamon: 3 g
- Butter: 100 g
3
Place hot caramel apples and cold sour cream on the hot pancakes.
- Green apples: 250 g
