Name: American hot apple and mascarpone pancakes with maple syrup
Yield: 6 servings
Cuisine: Baking
Ingredients: 30.00 g butter; 4.00 apples peeled, cored and quartered; 100.00 ml maple syrup; 100.00 g mascarpone cheese; 100.00 g almonds toasted, chopped; 100.00 g flour cake; 2.00 ml salt; 3.00 eggs extra-large; 250.00 ml milk; butter for frying

Recipe Disclaimer

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Ingredients (10)

FILLING

30.00 g	butter
4.00	apples — peeled, cored and quartered
100.00 ml	maple syrup
100.00 g	mascarpone cheese
100.00 g	almonds — toasted, chopped

PANCAKES

100.00 g	flour — cake
2.00 ml	salt
3.00	eggs — extra-large
250.00 ml	milk
	butter — for frying

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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.