Mini Pancakes with Apple Sauce and Fresh Raspberries

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Beautiful and yummy Mini Pancakes!

My best friend from Russia, told me that in her city they eat a lot of Pancakes, though they are most likely more similar to french crepes. She therefore inspired me to try and make some! Actually, I made them to be really small because I am trying to eat less. My husband just came to Milan from La Paz, and I want to get ready for the Summer! Albeit, it’s a bit late to do so, and considering my yummy habits, I might find it difficult, but it’s never bad to give it a try.

That’s why I decided to do Small Pancakes and they’re actually covered with only healthy things: greek yogurt, fresh raspberries, mint, and apple sauce.

Now, this isn’t your everyday apple sauce, no, this is a handmade Bosnian apple sauce. It’s actually more like a syrup. I grabbed it from the time I was in Sarajevo and more specifically, Zepce (I can’t seem to find the appropriate lettering for the proper writing, but anyone who is familiar with Croatian, Serbian and Bosnian, will know what I’m talking about). 😉

It was a lovely time with my best friend from Bosnia (I have many best friends!). I will write all about it in a future post.

Anyways, back to the recipe.

 

Mini Pancakes with Apple Sauce and Fresh Raspberries

1 cup of flour

2 tsp of baking powder

1/8 tsp of salt

2 Tbs of brown sugar

1 egg, whisked and at room temperature

1 cup of whole milk, room temperature

30 gr. of butter, melted and at room temperature

 

For the filling:

Greek Yogurt (best if it’s 2% or 0% fat)

Fresh Raspberries

Apple Sauce or Maple Syrup

 

In a large bowl, whisk the dry ingredients together: flour, baking powder, salt and brown sugar. Set aside.

In another bowl, mix the melted butter, milk and egg with a whisk. Add this mixture to the dry ingredients, with a rubber or wooden spatula. Don’t overmix the batter, as it may result in tough pancakes.

Over medium heat, put a pan with a small amount of extra butter and wait until it’s warm (2 minutes). On the meantime, butter slightly a tall pastry cutter or round mold, like this one . When the pan is ready, put the pastry cutter in the middle and then with a measuring cup, pour 1/4 of a cup at a time inside the pastry cutter. Then carefully, lift up the pancake with a spatula and turn it over.

It’s cooked when both sides are golden brown.

Now, if you’re like me, this took me several attempts to make. The first few pancakes came out looking awful. What helped me after a while was cleaning with a paper towel the pan, after every second pancake. This way, the following ones weren’t too cooked. And well, persevering with it, also helped!

If you decide not to make them so small, the recipe is also perfectly good!

 

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Anyways, the fillings I used was a spoonful of greek yogurt (we can find 2% and 0% here in Milan, which are highly recommended!), then a couple of raspberries and a drizzle of apple sauce. And as most people are definitely not able to get the same Apple Sauce that I used, I recommend using Maple Syrup instead, as it’s a delicious substitute! (And most certainly the most adequate substitution.)

Finally and as a decoration I used some fresh mint leaves and powdered sugar, because the greek yogurt that I used was sugar-free.

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I hope you decide to try this recipe, I adapted it from my favorite website: Joy of Baking, check it out for more recipes! I love all her recipes and videos, and I really love adapting them to what works best for me! Feel free to adapt this and my other recipes and let me know how it goes!

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