Summer is ending slowly, so it’s time for apples, pears and spices. The kids wanted pancakes for dinner tonight, classic pancakes with jam. For me and my husband, I made a variant of spicy apples, sprinkled with coconut sugar and cinnamon, and we had breakfast completely made for the morning because they didn’t want to eat in the evening.
I don’t have an exact recipe for pancakes, it’s one of the things I do without the exact amounts, just by feel. Half a liter of milk, one egg and flour to make a thin dough that will spread well over the pan. Than fry until golden brown on both sides.
For apple filling:
- 3 apples
- 5 tablespoons of coconut sugar (normal sugar)
- one whole cinnamon stick
- whole star anise
- 2 cloves
- water for basting
- tablespoons of starch mixed in a little water to thicken the sauce.
Cut the apples and peel into small pieces. In a small saucepan over medium heat, add sugar and stir every so often until the sugar is dissolved – about 5 minutes. Add sliced apples, cinnamon, star anise and cloves, and wrap in caramel. By adding apples, the caramel stiffens but releases thins when heated.
Pour a little water and heat the apples until they soften. Be careful not to overcook them. Add starch to thicken the juice and let it rest.
Transfer the mixture to the pancakes, roll up traditionally and sprinkle the top with ground coconut sugar and cinnamon.