July 11, 2014

Apple pancake with cinnamon syrup

It is time for a childhood favourite: my mother's apple pancake that I used to eat with a loads of cinnamon sugar. However, I felt I shouldn't eat so much of sugar, so I decided to fool myself and cooked a cinnamon syrup. I hardly think that I consumed less sugar that way, but who cares on a rainy morning!

for the pancake:
100 g flour
1/2 teaspoon baking soda
1 egg

1 apple
140 g yoghurt
1 tablespoon molten butter plus extra for frying
1 teaspoon vanilla pasta

for the syrup:
100 g cane sugar

100 g water
1/2 teaspoon corn starch
1 teaspoon cinnamon

Grate apple. For the pancakes mix the ingredients together until smooth. Heat a frying pan and pour a ladle of the batter into the pan. Cook for 2-3 minutes or until bubbles appear on the surface, then turn and cook for a further 1-2 minutes or until golden. The batter makes 3-6 pieces depending on its size. I usually do not add any sugar to the batter, because we eat it with loads of syrup, but feel free to add some.
For the syrup bring cane sugar with cinnamon and water to the boil. Dissolve cornstarchin a little cold water and whisk to the boiling syrup. Cook for another minute. Be careful while doing it and please use a tall saucepan!

Related Posts with Thumbnails