Apple and Pumpkin Pancakes with Cream

This delightful recipe combines the flavors of autumn with the comforting texture of pancakes. You will enjoy the natural sweetness of pumpkin and the tanginess of apples perfectly blended into a soft, fluffy pancake. The addition of a creamy pumpkin filling gives this dish a luscious, rich taste that is sure to be a hit with both kids and adults. Preparing these pancakes is a fulfilling cooking experience, as the aroma of vanilla and cinnamon fills the kitchen. The dish is served with a hint of melted white chocolate, adding a touch of decadence. The presentation of these pancakes, with their warm, golden-brown color and soft, melt-in-the-mouth texture, is inviting and appetizing. This recipe is perfect for a cozy breakfast with family or a special brunch occasion. Both amateurs and experienced cooks will find joy in creating these pancakes, seeing how the different components come together to form a delicious whole. Enjoy discovering a new way to use pumpkins in a dessert-like pancake form!

Ingredients

For Pancakes:

• 1 cup milk
• 1 cup wheat flour
• 0.5 cup water
• 1/2 teaspoon baking powder
• 1/2 teaspoon dry yeast
• 1 tablespoon sugar
• Vanilla sugar (optional)
• A pinch of salt

For Pumpkin Cream:

• 250 ml heavy cream
• 250 g pumpkin puree
• 50 g white chocolate
• 6 g gelatin
• 36 ml water
• Vanilla sugar

For Apple Jam:

• Apples (Antonovka variety preferred)
• A knob of butter
• Brown sugar, to taste

Preparation Time

Total Time: 60 minutes

Step-by-Step Instruction

1. Prepare Pumpkin Puree: Peel and cut pumpkin into small pieces. In a pot, combine pumpkin with about 3-4 tablespoons of brown sugar. Cover and simmer until soft, then blend until smooth.

2. Soak Gelatin: While the pumpkin cooks, soak the gelatin in cold water and let it swell.

3. Combine Ingredients: Measure 250 g of pumpkin puree, place in a pot with white chocolate, and the swollen gelatin. Heat on low, stirring until smooth. Cool the mixture until it thickens.

4. Make Pumpkin Cream: Whip the heavy cream with vanilla sugar. Stir in the cooled pumpkin puree until combined. Set aside the cream to firm up.

5. Prepare Apple Jam: Peel and slice apples. In a pot, combine with butter and brown sugar based on preference. Cook, stirring, until apples dissolve, then simmer without a lid until thickened. If the jam is still thin, mix in a teaspoon of semolina. Allow to cool.

6. Mix Pancake Batter: In a bowl, combine water, sugar, and yeast. Let it activate for 5 minutes. Stir in 1/3 of the flour mixed with baking powder. Mix well to avoid lumps.

7. Add Remaining Ingredients: Add salt and vanilla. Gradually add milk, stirring constantly, then remaining flour. Alternate between milk and flour until smooth. The batter should be quite thin.

8. Rest Batter: Cover and let the batter rest for 30 minutes.

9. Cook Pancakes: Heat a pan on the stove. Pour a small amount of batter into the hot, dry pan. For perfectly round pancakes, pour the batter in one spot, letting it spread naturally.

10. Check Pancakes: Bubbles will form after a few seconds. Continue cooking on medium heat without a lid.

11. Flip and Finish: Once the surface is not wet (after about 90 seconds), the pancake is ready. Continue cooking subsequent pancakes.

12. Fill Pancakes: While the next pancake cooks, shape the cooked pancake by folding and pressing the edges to form a cone. Pancakes should stick well together.

13. Store Unfilled Pancakes: For unused pancakes, cover with plastic wrap to keep soft and silky.

14. Final Assembly: Once pancakes have cooled, fill them with the apple jam and a generous amount of pumpkin cream.

15. Enjoy: The dish has a thick, luscious texture perfect for pancakes. Serve and enjoy the stunning fall dessert!

Tips

• Substitutions: For a dairy-free version, substitute heavy cream and milk with plant-based alternatives.
• Enhancements: For a spicy twist, add a pinch of cinnamon or nutmeg.

Nutrition

• Calories: Approx. 250 per serving
• Protein: 6 g
• Fats: 12 g
• Carbs: 30 g

Variations

• Use maple syrup or honey for a different sweetness.
• Substitute pumpkin puree with sweet potato for a variation in taste.

Serving Suggestions

• Garnish with fresh raspberries or strawberries.
• Serve alongside a cup of spiced chai or ginger tea.

Best Places

1. Bubby's - Homey atmosphere with delightful pancakes. Location: 120 Hudson St, New York, USA.
2. Bills - Famous for breakfast comfort food. Location: 433 Liverpool Rd, Sydney, Australia.
3. Granger & Co - All-day dining with fresh seasonal ingredients. Location: 50 North Audley St, London, UK.
4. Pancakes Amsterdam - Traditional Dutch pancakes. Location: Berenstraat 38, Amsterdam, Netherlands.
5. The Breakfast Club - Known for a cozy brunch scene. Location: Arsenal Rd, London, UK.
6. Sarabeth's - Popular for delicious pancakes and other breakfast items. Location: 40 Central Park S, New York, USA.
7. Pancake Parlour - Classic pancake house with varied choices. Location: Bourke St, Melbourne, Australia.
8. Clinton St. Baking Company - Famous for fluffy blueberry pancakes. Location: 4 Clinton St, New York, USA.
9. Glo's - Small diner with a big flavor for breakfast. Location: 1621 E Olive Way, Seattle, USA.
10. La Esquina - Authentic Mexican breakfast with a twist. Location: Calle de Manuela Malasaña 31, Madrid, Spain.

Bon Appetit! Enjoy creating and devouring these delicious pancakes.