Pancake pyramid with apple purée and maple syrup
Posted on 2/6/12
By Pink Lady®
71 Votes
Somewhere between a crepe and a brioche is the pancake. Stacked high and drizzled with maple syrup, it’s a dish to be devoured! Why not prepare this recipe for your guests?
- Difficulty :Intermediate
- Preparation : (in minutes)20
- Serves :4
- Cooking time : (in minutes)30
Ingredients
- 5 Pink Lady® apples
- 1/2 lemon
- 50 g of cane sugar
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract (or the grains of half a fresh vanilla pod)
- Maple syrup
- 300 g white flour
- 2 dessert spoons of cane sugar
- 6 g of baking powder (1 sachet)
- 2 pinches of salt
- 2 eggs
- 30 g of unsalted butter + a few knobs of butter for cooking
- 400 ml of milk
Preparation
Preparation for the puréePeel and cut the apples into pieces. Soak them in the juice of half a lemon to prevent them from browning. Pour the apple pieces into a heavy-bottomed pan, add the sugar and the vanilla, mix and leave to cook for 20 minutes on a low heat, stirring frequently.
Preparation for the pancakes
Preheat your oven to 100 °C.
Mix the flour, sugar, baking powder and salt in a large bowl. Make a well in the center, whisk the eggs in a separate bowl pour them into the well and gradually integrate them by mixing from the inside out. Melt the butter and pour it into the well too. Add the milk gradually and whisk continuously to avoid lumps from forming.
Melt a knob of butter in a frying pan, when the pan is nice and hot, ladle in some of the mixture, brown on both sides and reserve in the oven while the other pancakes are cooking.
Before serving, stack the pancakes high using the apple purée to ‘cement’ them. Drizzle maple syrup over the top.
Clever tips
use a small frying pan for a more ‘tidy’ stack. Also, to save time, you can start preparing the pancake mix while the purée is cooking.
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