The Agrisicilia team
Ingredients
1 apple (or 1 pear)
½ lemon
1 egg
1 tablespoon of honey
140 g of 00 flour
10 g of bitter cocoa powder
100ml of milk
1 sachet of baking powder for desserts
100 g of Agrisicilia pear and ginger extra jam
500 ml of peanut oil
50 g of sugar
Here we are with a new recipe from food blogger Stephanie Cabibbo, in the stage name Mastercheffa, in collaboration with Agrisicilia, has prepared these delicious cocoa and pear jam pancakes, the perfect mix to please young and old!
The recipe is very simple, but has a special feature since Mastercheffa has created this variant, starting from freezing “drops” of extra pear jam with ginger, adding them to the dough before frying…
What can I say, a real pleasure at every bite, for the more skeptical the addition of drops of pear and ginger jam is not essential, but we assure you that the delicate notes of ginger perfectly accompany the flavor of the pear, creating a explosion of flavours, which you may not expect to find in very traditional pancakes.
Instructions
1. First, line a cutting board with parchment paper and, with the help of a teaspoon, spread many drops of jam over the entire surface, then place in the freezer for at least two hours.
2. Peel the apple, remove the central core and cut it into small pieces.
3. Season it with a few drops of lemon juice to prevent it from oxidizing.
4.Work the egg with the honey in a bowl with a fork or a whisk, then add the flour and cocoa.
5. Also add the milk and yeast, finally add the apple pieces.
6. With the aid of an immersion blender, coarsely blend the mixture to break up part of the fruit pieces.
7. Heat plenty of peanut oil in a saucepan and, in the meantime, add the drops of jam to the mixture, gently removing them from the parchment paper.
8.Quando l’olio è ben caldo (fate la prova aggiungendo una mollichina di pane o una goccina d’impasto: se sfrigola, l’olio è pronto), aiutandovi con due cucchiai versate tanti cumuletti d’impasto nell’olio bollente: non esagerate con la quantità perché, contenendo lievito, gonfiano in cottura (se sono troppo grandi c’è il rischio che non cuociano bene all’interno).
9. Brown the pancakes on all sides for a few minutes and then place them in a bowl with absorbent paper.
10.Put the sugar in a bowl and pass the hot pancakes in it.
Final result
