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Aujourd’hui, dimanche, on peut prendre le temps de confectionner des petites douceurs et pourquoi pas ces délicieux pancakes pour un brunch ! Des pancakes tout doux aromatisés à la vanille mais que vous pouvez remplacer par de la cannelle…
Grâce à la présence de pommes râpées, la texture est bien moelleuse et humide…j’ai pris des Granny Smith pour apporter une note acide et du peps. Servis avec un filet de miel d’oranger, ces pancakes nous ont régalés !
Préparation
Tamiser la farine avec le bicarbonate et le sel. Ajouter le sucre.
Eplucher et râper les pommes.
Fouetter l’œuf et le yaourt. Ajouter les pommes râpées, le lait, le beurre fondu et la vanille.
Incorporer les ingrédients secs. Couvrir et laisser reposer la pâte 30 min au moins.
Chauffer une poêle antiadhésive, la huiler légèrement et verser des petites louches de pâte. Dès que des petites bulles apparaissent, retourner le pancake et faire cuire l’autre face.
Empiler les pancakes au fur et à mesure sur une assiette et les garder au chaud.
D’après cette recette…
