Apple And Cinnamon Pancakes With Mascarpone Cream Recipe

• 200 ml lowfat milk
• 100 ml water
• 75 gm plain white flour
• 1 pch salt
• 1/2 tsp grnd cinnamon
• 1 x tbspcaster sugar
• 1 x egg yolk
• 1 Tbsp. oil a little oil for cooking apple filling:
• 900 gm cooking apples
• 75 gm butter
• 50 gm soft light brown sugar
• 1 Tbsp. lemon juice
• 75 gm seedless raisins
• 6 Tbsp. maple syrup mascarpone cream:
• 125 gm mascarpone or possibly full fat soft cheese
• 150 ml greek style yogurt
• 15 ml icing sugar

1. To make the pancake batter mix the lowfat milk and water together.
2. Sift the flour salt and cinnamon into a mixing bowl stir in the sugar and make a well in the centre.
3. Add in the egg egg yolk and half the lowfat milk mix.
4. Beat till smooth then stir in the remaining lowfat milk mix and oil.
5. Cover and leave to stand for about 1 hour.
6. Mix the ingredients for the mascarpone cream together in a bowl till proportionately blended.
7. Cover and refrigeratetill required.
8. To prepare the filling peel quarter core and thickly slice the apples.
9. Heat 50g butter in a saucepan on the simmering plate.
10. Add in the apples sugar and lemon juice.
11. Cover tightly and cook far about 10 min or possibly till the apples are beginning to soften but retain some shape.
12. Stir in the raisins and 4 tbsp of the maple syrup.
13. Whisk the batter again then pour into a jug.
14. Heat a little oil in a 150mm pancake pan on the boiling plateuntil very warm; pour away excess oil.
15. Wipe the simmering plate with oiled kitchen paper and close the lid.
16. Pour a thin layer of batter into the pan tilting the pan to spread it proportionately.
17. Cook for 30 seconds to 1 minute or possibly till brown around the edges and beginning to curl away from the pan.
18. Flip onto the simmering plate close the lid and cook for about 30 seconds till the underside is browned.
19. (In the meantime start cooking the second pancake in the pan on the boiling plate.)
20. Lift the first pancake off the simmering plate using a palette knife.
21. Turn on to a wire rack lined with a teatowel.
22. Fold the towel over the pancake to keep it moist.
23. Continue to make about 12 pancakes in all stacking them as they are cooked.
24. If the pancakes start to stick when cooking add in a little more oil to the pan.
25. Divide the apple mix between the pancakes.
26. Roll up and place in a buttered ovenproof dish.
27. Heat remaining 25g butter and mix with the rest of the maple syrup.
28. Drizzle over the pancakes and cover the dish with foil.
29. Place in the simmering ovenfor about 20 min (while eating the main course) till piping warm.
30. Serve with the mascarpone cream.
31. Variation: Traditional Pancakes: Omit cinnamon and sugar from batter.
32. Omit the apple filling and mascarpone cream.
33. Serve hot sprinkled with lemon juice and caster sugar.
34. Pancakes should be as thin as possible almost lacy in texture.
35. The following quantity of batter will make 12 pancakes 16 if youre an expert.
36. Serves 8

milk, water, white flour, salt, cinnamon, tbspcaster sugar, egg yolk, oil, butter, brown sugar, lemon juice, raisins, maple syrup mascarpone cream, mascarpone, greek style yogurt, icing sugar

Taken from cookeatshare.com/recipes/apple-and-cinnamon-pancakes-with-mascarpone-cream-66084 (may not work)