Pancakes with Warm Cinnamon Apple, Vanilla Cream & Dark Chocolate

Ingredients

• 150 gplain flour
• 2eggs — size M
• 350 mlwhole milk
• 55 gbutter — total
• 2 tspvanilla extract — total
• salt — small pinch
• 3tart apples — approx. 450 g
• 2 tbspmaple syrup
• 1 tspcinnamon
• 0.5lemon
• 125 gmascarpone
• 125 gGreek yoghurt
• 50 gdark chocolate
• 50 gunsalted hazelnuts

Method

1. 1

   Mix the flour with a small pinch of salt.

2. 2

   Add the eggs and about a third of the milk, then whisk until smooth.

3. 3

   Gradually add the remaining milk, 20 g melted butter, and 1 tsp vanilla extract.

4. 4

   Let the batter rest for 10 minutes.

5. 5

   Toast the hazelnuts for 3–4 minutes in a dry frying pan, let cool, and chop coarsely.

6. 6

   Peel the apples, remove the cores, and cut into thin slices.

7. 7

   Melt 20 g butter and fry the apple for 4–5 minutes.

8. 8

   Add maple syrup and cinnamon and fry for another 2–3 minutes.

9. 9

   Finely grate the zest of ½ a lemon over the apple and remove from the heat.

10. 10

    Mix mascarpone, Greek yoghurt, and the remaining 1 tsp vanilla extract until a smooth cream forms.

11. 11

    Use the remaining 15 g butter to bake approximately eight thin pancakes. Fry each pancake for about 1 minute on the first side and 30–45 seconds on the second side.

12. 12

    Divide the warm cinnamon apple over the pancakes and loosely fold them into quarters.

13. 13

    Spoon the vanilla cream over them.

14. 14

    Grate the dark chocolate over the pancakes and finish with the toasted hazelnuts.