Recipe Centre

American hot apple and mascarpone pancakes with maple syrup

Ingredients
FILLING
30 g butter
4 apples, peeled, cored and quartered
100 ml maple syrup
100 g mascarpone cheese
100 g toasted almonds, chopped
PANCAKES
100 g cake flour
2 ml salt
3 extra-large eggs
250 ml milk
butter for frying

Method:
FILLING: Melt butter in a shallow pan, sauté apples until tender. Turning once to cook other side. Add maple syrup and warm through. Set aside and keep warm. PANCAKES: Whisk flour, salt, eggs and milk in a blender until smooth. Leave to stand for 30 minutes (this makes a lighter batter). Melt a little butter in a frying pan. Pour in enough batter to coat base of pan thinly. As it starts to cook underneath, about 1 minute, turn pancake over with a palette knife and cook until lightly browned. Continue making pancakes until batter has all been used. Spread mascarpone over pancakes, place some hot apple mixture on top, sprinkle nuts over and fold in half and half again to make a parcel. Drizzle pan juices over and serve.

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