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Fancy a brunch with friends or a romantic American-style breakfast?
Charm everyone with these soft original pancakes, made sweeter with some juicy Modì apple in the mix! Easy and quick. Some fresh ginger will add a spicy energizing absolutely unique note.
Perfect to pamper yourself on winter weekends between woollen blankets and cups of steaming coffee.
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Modì Apple Pancakes with Fresh Ginger
Desserts
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Ingredients for approx. 10 pancakes of 10cm (4 inches) in diameter
00 flour | 200g (7oz)
fresh milk | approx. 170g (6oz)
lightly beaten egg | 1
brown sugar | 2 tablespoons
fresh ginger (grated or dry) | ½ a teaspoon
baking powder | 1 teaspoon
baking soda | ½ a teaspoon
vegetable oil | 2 tablespoons
a pinch of salt
peeled, cored and grated Modì apple | 1
to serve: raspberries, maple syrup or honey, raspberries, Modì apple slices to taste
fresh milk | approx. 170g (6oz)
lightly beaten egg | 1
brown sugar | 2 tablespoons
fresh ginger (grated or dry) | ½ a teaspoon
baking powder | 1 teaspoon
baking soda | ½ a teaspoon
vegetable oil | 2 tablespoons
a pinch of salt
peeled, cored and grated Modì apple | 1
to serve: raspberries, maple syrup or honey, raspberries, Modì apple slices to taste
Preparation
In a small bowl mix the flour, baking powder, baking soda, sugar and salt.
Aside mix the egg, milk, oil and ginger.
Pour the liquid ingredients onto the dry ones, mixing with a whisk (not too vigorously, otherwise the mixture will be too heavy). Finally, add the grated Modì apple.
The mixture should be of medium density (if you prefer, you can add a little extra milk).
Leave to rest for a few minutes.
In the meantime, heat a non-stick or cast iron frying pan brushed with a little butter. Inside it, pour a few tablespoons of the batter, enough to make one pancake: when bubbles appear on the surface, turn it using a cooking paddle and continue to cook for a few more seconds (it should be golden brown on both sides). Repeat the process for the remainder of the mixture.
Keep the pancakes warm. Serve with maple syrup or honey, Modì apple slices and raspberries.
Aside mix the egg, milk, oil and ginger.
Pour the liquid ingredients onto the dry ones, mixing with a whisk (not too vigorously, otherwise the mixture will be too heavy). Finally, add the grated Modì apple.
The mixture should be of medium density (if you prefer, you can add a little extra milk).
Leave to rest for a few minutes.
In the meantime, heat a non-stick or cast iron frying pan brushed with a little butter. Inside it, pour a few tablespoons of the batter, enough to make one pancake: when bubbles appear on the surface, turn it using a cooking paddle and continue to cook for a few more seconds (it should be golden brown on both sides). Repeat the process for the remainder of the mixture.
Keep the pancakes warm. Serve with maple syrup or honey, Modì apple slices and raspberries.
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