For this recipe, use 'Empire', 'McIntosch' or 'Spartan' apples, excellent along with extra-old Cheddar cheeset.|
If desired, mix dough into a blender pouring in all the ingredients and then blending until smooth.
These pancakes are excellent served as dessert, or as a light lunch along with a crisp salad.
- 2 egg yolks
- 1 egg
- 2 tablespoons [30 g] sugar
- 1 tablespoon [15 mL] vanilla extract
- 2 tablespoons [30 mL] dark Rhum, Brandy or orange liquor
- 1/4 cup + 1 tablespoon [75 g] unsalted butter, melted
- 1 cup [140 g] all-purpose flour
- 1 1/2 cups [375 mL] milk
- 1/4 cup [60 mL] vegetable oil
- 1 1/2 cups [340 g] grated extra-old Cheddar cheese, to sprinkle
- 3/4 cup [190 mL] plain yogurt [at least 2% fat]
- 2 tablespoons [30 mL] maple syrup
- 3 large apples
- 3 tablespoons [45 g] unsalted butter
- 1 teaspoon [5 mL] freshly finely grated ginger
- 1/8 teaspoon [0.5 mL] salt
- 1/2 teaspoon [2.5 mL] cinnamon
- 1 teaspoon [5 mL] cornstarch
- 1/4 cup [60 mL] cold apple juice or water
- 1/4 cup [60 mL] dark brown sugar
- Into a medium bowl, whip together pancakes egg yolks, whole egg, sugar, vanilla extract, dark Rhum, Brandy or orange loquor, 1/4 cup [60 g] melted unsalted butter, flour and 3/4 cup [190 mL] until smooth.
- Whip in remaining milk.
- Refrigerate mixture for at least 2 hours, or overnight.
- Mix together yogurt and maple syrup into a clean bowl; cover and refrigerate mpale yogurt until ready to serve.
- When ready to cook the pancakes, peel, core and finely dice stuffing apples.
- Into a medium frypan, melt unsalted butter over medium heat.
- Mix in apple dices, grated ginger, salt and cinnamon.
- Cook apple dices, stirring using a fork until tender, for approximately 12 minutes.
- Into a small glass bowl, dissolve cornstarch into cold apple juice or water.
- Slowly mix into apple mixture along with dark brown sugar.
- Cook for approximately 1 minute more, until brown sugar has melted and mixture thickened; remove from heat and reserve.
- Using a pastry brush, lightly brush the bottom of an approximately 8-inch [20-cm] non-stick frypan with a little of vegetable oil.
- Heat frypan over medium-high heat until really hot.
- Pour in 1/4 cup [60 mL] cold pancake dough tilting frypan from side to side to evenly spread dough over the bottom of the frypan.
- Cook pancake until lightly browned on bottom, for approximately 1 minute.
- Flip pancake over using a thin spatula; lightly brown on other side, for approximately 30 seconds.
- Transfer pancake onto a large plate; set aside.
- Repeat with remaining dough adding more vegetable oil whenever needed, getting approximately 15 pancakes.
- Meanwhile, preheat oven to 400°F [200°C].
- Evenly garnish the middle of each pancake with 1 spoonful apple stuffing.
- Fold each pancake in half; fold in half once more.
- Lightly press each stuffed pancake to evenly distribute the stuffing inside.
- Arrange stuffed pancakes side-by-side overlapping really slightly into a buttered 7 x 11-inch [2-L] shallow baking dish.
- Evenly sprinkle stuffed pancakes with grated extra-old Cheddar cheese,.
- Bake into preheated oven, until cheese is just browned.
- Evenly spoon maple yogurt over pancakes to serve.