Pancakes with apple compote, carnival dessert

If I remember something from my trips to Galicia as a child, it is pancakes, which we ate at carnival time. A traditional Galician recipe whose dough today we will make with flour, milk and eggs, basic ingredients in the kitchen and that I have nuanced with a light touch of lemon.

The pancakes take numerous accompaniments and the applesauce it is one of many. A basic compote, although with a fairly powerful syrup, which you can also use to accompany roast meats. What recipes are not lacking in your kitchen by Canaval? The pancakes and the traditional torrijas are a sure dessert in mine.

Ingredients

For the pancakes (10 pancakes)

• 1 large egg
• 250ml milk
• 1 pinch of salt
• 75 g flour
• Lemon zest (optional)
• 50 g of powder sugar to decorate

For the compote:

• 3 pippin apples
• The juice of 1/2 lemon.
• 100 g of sugar
• 200 ml water
• A pinch of ground cinnamon
• A few drops of vanilla essence

Crafting

We begin by developing the dough for the pancakes. For this we will need to mix the eggs, milk, flour and lemon zest in a large bowl. We will beat with the electric rods until we achieve a uniform dough, without lumps. Once done, we will let it rest for a minimum of one hour.

While the dough rests, we can advance our recipe by preparing the applesauce. We peel, we core the apple and we cut it into dice. We reserve the pieces in a bowl soaked with lemon juice.

We elaborate a light syrup cooking the water and sugar in a saucepan over medium heat. When it begins to bubble and thicken (4-5 min) add the apple pieces and stir. Without stopping stirring, add a pinch of cinnamon and two drops of vanilla essence and cook for approximately 20 minutes so that the syrup reduces and the apples take on color.

If it is past time for the pancake dough to rest, it is time to cook them. For this we put in a nonstick skillet hot a few drops of oil. We pour dough with a saucepan, so that it covers the entire bottom of the pan and cook over low heat for a few seconds until the edges begin to brown. Then we turn it over with the help of a shovel, a fork or another plate (depending on the degree of experience) and we finish making.

We remove it to a plate and repeat the previous step until all the pancakes are cooked, piling them up one on top of the other to keep them warm.

We serve them with the cold or warm applesauce and sprinkle with icing sugar.

Notes

To control the oil I use for each pan, what I do is spread the oil in the bottom of the pan with a kitchen brush. Do not despair if the first one does not go well, it is usually discarded.

Apple compote is a delicious accompaniment to accompany roast meats.

More information -Torrijas, typical Carnival recipe

More information about the recipe