Pancakes with apples inside

Delicious, fragrant, with juicy filling, for the whole family! Pancakes with apples inside are the perfect dish for breakfast or afternoon tea. They can be made from pancakes left over from the evening, or you can cook them specially. These pancakes are perfect as a dessert, with a scoop of ice cream.

prika

The author of the recipe

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Composition / ingredients

servings:

For dough:

Wheat flour

Chicken eggs

Milk

Sugar

Vegetable oil

Salt

to taste

For filling:

Apples

Sugar

Ground cinnamon

0.5

Butter

For frying:

Vegetable oil

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 34 % 11 g

Carbohydrates 53 % 17 g

169 kcal

GI: 29 / 0 / 71

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make pancakes with apples inside? Prepare the products. Milk can be of any fat content. Apples — of any variety, the main thing is that they do not boil too much during heat treatment. Choose high-quality butter, without the addition of vegetable fats.
Step 2:
Beat the chicken eggs with milk and granulated sugar, adding a pinch of salt. Pour in the wheat flour, previously sifted, beat the dough again for 1-2 minutes, trying to prevent the formation of lumps. You can beat with both a mixer and a conventional whisk.
Step 3:
Leave the dough for 20 minutes to activate gluten, then pour vegetable oil into it and mix, lifting the settled grounds with a ladle from the bottom.
Step 4:
Pour a portion of the dough into a hot frying pan, greased with vegetable oil. Bake the pancake over medium heat until the edges dry, about 1 minute.
Step 5:
As soon as this happens, turn the pancake over and finish baking, then remove it to the dish. Bake the rest of the pancakes from the remaining dough in this way.
Step 6:
Wash the apples well, remove the seeds from them, cut into medium or small cubes. If the skin of the apples is thick, cut it off. You can chop the apples on a coarse grater if you like a more tender and juicy filling.
Step 7:
Heat a frying pan over low heat and put 25 g of butter on it, melt it to a boil.
Step 8:
Put apple slices or crushed apple mass in the butter.
Step 9:
Sprinkle the apples with granulated sugar and ground cinnamon, optionally with vanilla sugar. If the apples are sweet varieties, add a little lemon juice.
Step 10:
Put out the filling on medium heat for about 7-8 minutes, until the apples release the juice and it is not caramelized with sugar.
Step 11:
Put 1 tablespoon of apple filling on the middle or edge of the pancake.
Step 12:
Roll the pancake into a roll or fold it into an envelope, trying not to leave any holes, otherwise the apple filling will fall into the pan when frying.
Step 13:
Heat the remaining 25 g of butter in a frying pan, put the swirled stuffed pancakes in it and fry on low heat on each side until browned, about 1-2 minutes.
Step 14:
As soon as the dish is ready, turn off the heat and let it cool slightly, then put it on a plate and serve to the table. Enjoy your meal!

It is best to serve dessert with sour cream, sauces, honey, etc. Remember that if you offer sweet sauces to pancakes, then it is best to reduce the norm of granulated sugar in the filling and vice versa.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!