Pancakes with apple, cinnamon and sour cream
1 serving
60 minutes
A simple, but surprisingly effective recipe for weekend pancakes, when you have an extra half hour to prepare a delicious aromatic filling. Apples and cinnamon are eternal companions, and in this recipe their company is successfully supported by sour cream. Such pancakes can be prepared for large family gatherings or on Sunday mornings, when you get up late and breakfast smoothly turns into lunch - in both cases they will play their part with a bang.
1
Peel the apple and cut it into slices.
- Apple: 1 piece
2
Pour boiling water over white raisins and let steep for 5 minutes, then strain.
- Golden raisins: 15 g
3
Melt butter in a pan, add sliced apples, sprinkle with sugar, and add raisins.
- Butter: 15 g
- Apple: 1 piece
- Sugar: 10 g
- Golden raisins: 15 g
4
Mix everything and let it fry on medium heat for 2 minutes.
- Apple: 1 piece
- Golden raisins: 15 g
- Butter: 15 g
- Sugar: 10 g
5
Add ground cinnamon.
- Ground cinnamon: 1 g
6
Whip the sour cream with lemon juice using a whisk until it doubles in volume.
- Sour cream 20% fat: 50 g
- Lemon extract: 1 teaspoon
7
Wash and dry fresh mint.
- Fresh mint: 1 g
8
Place the ready pancakes on a plate, put the filling of apples and raisins in the center, add sour cream and garnish with mint.
- Blini (pancakes): 3 pieces
- Apple: 1 piece
- Golden raisins: 15 g
- Sour cream 20% fat: 50 g
- Fresh mint: 1 g
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