My car had to go into service today, so I thought I might as well take advantage of being at home and indulge my family ( and myself ) with pancakes, particularly as it’s the official Pancake day today. I decided to make one of my favourite pancake recipes, taken from the book called ‘Eating at home, one, two and it’s ready!’ by a very popular Russian cook ( and actress ) Julia Vysotskaya, who is like a Russian female version of Jamie Oliver. Below I am going to give you a translated recipy for Julia’s ‘Apple Pancakes’ but first, a few tips on cooking and tools:
1. I use a special Tefal pancake pan, which is thinner than a regular pan, allowing for an even heat distribution, making it ideal for perfectly executed ( and cooked through ) pancakes.
2. Joseph Joseph has a very clever utensil called Jumbo Turner that I recently got to try in action. It has two different textures on the turner itself, with the middle/main part of the turner being textured like your regular spatula and the front and side edge made out of smoother, almost shinier texture. It also has a serrated side, which is perfect when you have to ‘grab’ the pancake to turn it ( it also works perfectly if you are cooking meat-I sometimes cook veal or turkey escalopes that have been dipped into flour and into egg mixture, so they might ‘fuse’ together while cooking and Jumbo turner works perfectly for ‘separating’ meat slices and will not damage your pan-how many of us try to grab the knife to do it, only to berate ourselves for scratching the pan? This utensil is also heat resistant to 240C ( handy if you are cooking something in the oven, like roasted vegetables that need to be turned ) and it’s also dishwasher safe. I have to say that when the JJ turner arrived, it looked bigger than I expected but my ‘size’ worries were laid to rest while cooking Apple pancakes below-this tool is particularly handy if your are cooking large pancakes that need to be ‘bent’ into shape during or after cooking.
3. Make sure you use good quality olive oil and don’t burn your pan. I peel a potato, cut it in half, put it on the fork and make sure that the potato stays in a small bowl with enough olive oil-you then re-apply the oil to the pan after each pancake is made with the help of that clever contraption-it has been used by my grandmothers and doesn’t let me down ever, plus allows me to use just enough oil-pancakes are not diet food, so don’t want to add unnecessary calories.
Julia Vysotskaya’s Apple pancakes:
You will need:
100g of flour
1 apple ( preferably a sweet variety )
1 table spoon of sugar
half a glass of water
1/3 of a glass of milk
juice of 1 lemon
olive oil for frying
smetana ( soured cream ) or whipped cream-whichever you prefer
pinch of salt
-Peel, core and cut the apple as thinly as possible. Drizzle lemon juice all over apple slices, sprinkle with sugar and leave them on the plate for half an hour;
-Mix flour with salt, add the eggs, water and milk and mix to form the pancake mixture. Cover with the towel and let it rest for half an hour;
-Heat up the oil in the frying pan. Pour in some of pancake mixture, to form one thin pancake. Put three or four slices of apple on top and pour over some more of pancake mixture to cover the apples. Fry the pancake on both sides, until they are golden brown.
When you have made the whole batch, serve them with soured or whipped cream and enjoy the moment’s bliss-kids love this recipe with warm chocolate milk, while adults prefer it with a strong cup of coffee.