Layered Cinnamon Pancakes

Votes: 1

Time: 6 hours 45 minutes
Complexity: easily
Servings: 32

Nutritional value per serving:

Calories 134, total fat 4 G., saturated fats 2 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 8 mg, sodium 104 mg, sugar 8 G.

These pancakes are completely different from the pancakes or crepes you've made before. Firstly, they're not made with a typical thin batter. Secondly, they're flaky and topped with a super-crispy crust. Yes, they take longer to make, but you'll be able to surprise your loved ones with something unusual and new. To serve pancakes for Sunday brunch, we recommend making them the night before and refrigerating them. Then, in the morning, all you have to do is fry them, drizzle them with syrup, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ru

110 g unsalted butter
1/4 cup premium flour

First dough

88 g Italian flour "00"
65 grams of boiling water

Second dough

255 g of water at room temperature
440 g Italian flour "00" + extra for working with the dough
9 g coarse salt

Rolling out

1.5 cups light brown sugar
1.5 tbsp. ground cinnamon
1 teaspoon cocoa powder
Maple syrup, for serving
1 cup neutral vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, cinnamon, cocoa, maple syrup

Cooking the dish according to the recipe:

Ru:

In a medium saucepan over medium heat, melt the butter until light golden brown. Add the flour and cook, stirring constantly, for another 2 minutes.
First dough:

Combine the flour with boiling water in a small bowl and knead the dough. Knead for a minute or two until the dough is smooth. Set aside.

Second dough:

Meanwhile, pour room-temperature water into the bowl of a stand mixer and sprinkle flour and salt on top. Mix on medium-low speed until the dough begins to come together.
While the dough is still kneading, add the first hot dough a little at a time. Knead on medium-low speed until the dough is smooth and pulls away from the sides of the bowl. Turn it out onto a work surface (oiled to prevent sticking) and knead by hand until smooth; be careful not to overwork the dough. Wrap tightly in plastic wrap and let it sit at room temperature for at least 30 minutes.
Rolling out:

Divide the dough into 65g portions and cover with plastic wrap. The dough dries out very quickly before rolling, so be sure to keep the portion you're not working with covered.
Mix the sugar, cinnamon, and cocoa powder in a bowl and set aside. Pour about 1 tablespoon of vegetable oil onto a very clean marble, stone, or metal countertop and spread it out.
Place one ball of dough in the center of a greased surface and sprinkle with 1-2 tablespoons of the cinnamon-sugar-cocoa mixture. Using a floured rolling pin, gently but firmly roll the dough ball into a very thin, translucent sheet. It's okay if the shape isn't perfect. It's also okay if the dough tears. Once the dough is translucent, brush it with a layer of roux.
Starting at the bottom end of the rolled dough (the one closest to you), carefully roll the dough into a tube. You should end up with a long rope. Twist it into a spiral. Press the spiral with your palm and roll it into a pancake 0.5 cm thick and 10 cm wide.
Assemble all the pancakes in the same manner. Store in the refrigerator between layers of greased parchment paper until ready to use.
Heat a frying pan over medium-low heat. Add a small amount of oil and place the cooled pancake in the pan. Cover and cook for 4-5 minutes, then flip and cover again. Cook for another 4-5 minutes. Transfer to a plate. Serve the pancakes hot with maple syrup.