One of the things I truly love about blogging is it constantly forces you to try and think outside the box with flavour and ingredient combinations. When I was exploring filling options for the savoury pancakes I shared last week I relied heavily on pies for inspiration, something I would never have thought of before.
It was only natural that my musings turned to the sweet, and where better to draw influence from than the classic apple pie. Whilst you can cook the apples in just a little water, I prefer mine to have a little extra sweetness from a spoonful of honey and with a hint of spice from cinnamon and nutmeg. It was tempting to cook the apples down to a puree which could be liberally smeared over each pancake. Instead the apples were just softened to add a firmer texture next to the honey and vanilla whipped cream.
The pancakes are folded in the same way you would a crepe suzette which creates a strong pocket which holds the soft fillings perfectly. In retrospect a sprinkling of golden pastry crumbs over the cream would have made for an eye catching finish. But one of the true joys of apple pie is it’s unpretentious and homely comfort, so maybe this homage to it is best served simply.
One year ago on BAKE
Blood Orange and Cardamom Cake
Apple Pie Pancakes
1 batch of pancakes http://www.bake-online.co.uk/2012/02/16/pancakes/
3 large or 4 medium sweet apples (I used braeburns)
1 tbsp honey
2 tsp cinnamon
½ tsp nutmeg
300ml whipping cream
1 tsp honey
½ tsp vanilla extract
Peel and chop the apples and place in a saucepan with a 2 tbsp of water, 1 tbsp of honey and the cinnamon.
Allow to simmer until the apple is soft and cooked but still retains it’s shape.
Whip the cream with 1 tsp of honey and the vanilla extract until it forms stiff peaks.
Layer the apple and cream in one quarter of the pancake, and fold in half then half again to create an easy to hold pocket.
Best served warm.