1. Prepare the Apple Mixture:
In a small bowl, mix the chopped apple with lemon juice, 1 tablespoon of sugar, and a pinch of cinnamon.
In a skillet, melt the butter over medium heat. Add the apple mixture and cook for 3-4 minutes, until the apples are tender.
Stir in the apricot jam and cook for another minute. Remove from heat and set aside.
2. Make the Batter:
In a large bowl, beat the eggs with 150g of sugar, a pinch of salt, and 8g of vanilla sugar until light and fluffy.
Gradually add the oil and milk, mixing well.
Sift the flour and baking powder into the bowl and fold into the wet ingredients until well combined.
3. Assemble and Bake:
Preheat the oven to 180°C (350°F).
Grease and flour a cake baking pan.
Pour half of the batter into the prepared baking pan.
Spread the apple mixture evenly over the batter.
Arrange cooked apple slices on top of the apple mixture layer.
Pour the remaining batter over the apple slices, spreading it evenly.
Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Serve:
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
Serve warm or at room temperature and enjoy!
Serving Suggestions:
Serve these apple-stuffed pancakes with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzle with maple syrup or honey for extra sweetness.
Pair with a hot cup of coffee or tea for a cozy breakfast.
Cooking Tips:
Consistent Size: Use a ladle or measuring cup to pour the batter to ensure all pancakes are the same size.
Non-Stick Pan: A non-stick pan will help prevent the pancakes from sticking and make flipping easier.
Even Cooking: Cook over medium heat to ensure the pancakes cook evenly without burning.
Nutritional Benefits:
Apples: Provide dietary fiber and vitamins.
Eggs: Add protein to the dish.
Cinnamon: Offers anti-inflammatory properties and enhances flavor.
Dietary Information:
Calories: Approximately 200 kcal per pancake
Protein: 4g per pancake
Carbohydrates: 30g per pancake
Fats: 8g per pancake
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat or in the microwave until warmed through.
Why You’ll Love This Recipe:
These Apple-Stuffed Pancakes are a perfect combination of sweet and savory flavors. They are easy to make and bring a touch of warmth and comfort to any meal. The tender apples and fluffy pancakes make for a delicious and satisfying treat.
Conclusion:
Try these Apple-Stuffed Cakes for a delightful and comforting meal that’s perfect for breakfast or dessert. The blend of sweet apples and fluffy pancakes, topped with powdered sugar, will make this recipe a hit with family and friends. Enjoy the cozy flavors and make this dish a regular part of your culinary repertoire.
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