We cannot imagine our childhoods without pancakes. They were always with us, probably because they’re quick to make, delicious, sweet and crispy. We remember the apple pancakes which we used to have for Sunday breakfast especially well.
Our pancakes are made of buckwheat flour.
The children who can eat everything eat large amounts of wheat in various forms as it’s in bread rolls, breads, pastas, cookies or chocolate bars.
It would also be advisable to include buckwheat flour in their diet so that it’s more diverse.
Recipe:
Time: 30-40 minutes
Amount: 4-5 portions
Ingredients:
400 g apples
250 g buckwheat flour
1 tablespoon flaxseed
4 tablespoons brown sugar
250 ml corn milk or water
pinch salt
1/3 yeast block (30 g)
50 ml warm corn milk or water for the yeast
oil for frying
1 tablespoon powdered brown sugar
1/2 teaspoon cinnamon
Instructions:
Add half a teaspoon of sugar and a teaspoon of buckwheat flour to the yeast. Pour 50 ml of corm milk or warm (not more than 40°C) water over it. Put the yeast mix aside so that the yeast activates. Put all the dry ingredients together and then pour the yeast mix and the warm corn milk or water over them. Stir it thoroughly until it’s smooth, with no lumps. Put it all aside for about 20 minutes so that the dough begins to rise. In the meantime, cut the washed apples into quarters and core them. Then, cut the pieces in halves longitudinally. Later, cut them into 3-5 mm slices. Add the finely chopped apples to the batter, mix it well and put it aside for about 10 minutes. Heat the oil up in a frying pan, use a spoon to put small pancakes in to and fry them on both sides until they brown. When the pancakes are ready, sprinkle them with powdered sugar with a little cinnamon.
Enjoy it! It's good for you!
Негізгі бет 34. “Buckwheat Apple Pancakes”
Пікірлер: 58