Next week in November, my bakery and pastry shop will gradually begin to fill their counters with pancakes of all kinds, as is traditionally the case at the next San Martino festival - on November 11th. I am particularly attached to this recipe, which is typically Sicilian.
It takes me back in the years, when my mother, while working, found in this special feast day always the time and the way to prepare the pancakes that we enjoyed, rigorously warm, all together around the kitchen table.
The traditional ones (so-called Sfinci Siciliani), are with fennel seeds (a real goodness) or with raisins; then there are the variants with chocolate drops, walnuts or pancakes with chocolate dough.
But my favorites, those of my mother, have a delicious filling, rich in apples that, with the warmth, almost blend with the dough giving you sweetness and goodness.
He prepared two variants.
In short, you'll waste more time making a cake than these pancakes. Do you go to prepare yourself with me for the party I love most?
Ingredients: (doses for about 4/6 people)
- 100 gr flour 00
- 150 g durum wheat flour and meal
- 200 ml warm milk milk
- 1 egg
- 1 sachet of dry brewer's yeast or 1 cube of fresh brewer's yeast
- 40 gr sugar
- 1 lemon peel
- 1/2 teaspoon of salt
Preparations
150 gr. apples cut into small cubes (about 1 medium sized apple) or fennel seeds, raisins, walnuts, chocolate drops.
Dissolve the yeast in lukewarm milk together with sugar (for bimby, put these three ingredients in the mug: 50 sec. 37th vel. 1).
Combine flour and all other ingredients except apples.
Mix with a planetary mixer or mix vigorously with a spatula or wooden spoon (with bimby: first 10 sec. vel 6 and then 2 min. ear).
Now add the cubed apple and mix.
Put the dough into a bowl covered with film and leave to rise in a warm place for about 1 hour until it doubles (I put it in the oven off with the light on).
After the rising time has elapsed, heat the oil until it is hot, but not hot.
Leave a spoonful of dough to slide gently, helping you with another spoon (ensure that there are always apples in each spoon) and fry the pancakes for a few minutes, turning them, so that they are golden on both sides.
As they are ready, take them with a perforated paddle (so that the excess oil drips), transfer them onto absorbent paper and then roll them into the caster sugar (mixed, if you like, with a pinch of cinnamon).
Hot enjoyed are the best. But they will be good all day long if they remain so!!
I wish you a very sweet weekend,