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Michele Serre, Editor
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Hazelnut Griddle Cakes with Sautéed Apples and Caramel Sauce
Preparation time: 20 minutes + 6 hours chilling time
Cooking time: About 20 minutes
Difficulty: Relatively easy
Cost: Reasonable
Griddle cakes
500 ml (2 cups) hazelnut flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 375 ml (1 1/2 cups) whole milk 3 large eggs 2 tbsp. honey 1 1/2 tbsp. vanilla 1 1/2 tbsp. maple syrup 3 tbsp. melted butter |
Method
- In a large mixing bowl, combine all the dry ingredients, then add the wet ingredients (add the butter last).
- In a large non-stick skillet over medium heat, spoon the batter to the desired griddlecake size. Cook approximately one minute on each side.
Caraway Cream
60 ml (1/4 cup) caraway seeds 3 tbsp. mascarpone cheese 1 tbsp. cinnamon 2 tbsp. granulated sugar |
Method
- Scald the cream with the caraway seeds, chill six hours and strain.
- Whip the chilled cream, adding the remaining ingredients as the cream begins to thicken.
- Whip to stiff peaks.
Caramel Sauce
60 ml (1/4 cup) corn syrup 375 ml (1 1/2 cups) water 875 ml (3 1/2 cups) heavy cream 225 g (1/2 lb.) butter |
Method
- Boil the sugar, corn syrup and water until it forms a golden brown caramel, brushing down the sides of the pan with hot water.
- Remove from the heat and add the heavy cream and butter.
- Return to low heat and stir until dissolved.
Sautéed Apples
2 tbsp. butter 1 tbsp. cinnamon 1 tbsp. sugar |
Method
- Slice the apples into 6 mm (1/4") thick slices.
- Sprinkle with cinnamon and sugar and sauté in the butter until golden brown.
Presentation
Layer griddlecakes and apple slices in a "short stack."
Drizzle with caramel sauce and top with caraway cream.
(Lightly toasted hazelnuts are a great garnish.)
