Ingredients:
½ tsp active dry yeast
1 cup semolina flour
½ cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
¼ tsp salt
1½ cups buttermilk
2 Tbsp butter, melted, plus more for frying
Vegetable oil, for shallow frying
Powdered sugar, for dusting
Maple-Glazed Apples
1 lb gala apples, peeled
2 Tbsp butter
1 tsp cinnamon
¼ cup maple syrup
Mascarpone Filling
1½ cups mascarpone
3 Tbsp sugar
1 Tbsp vanilla bean paste, or 1 tsp vanilla extract
Pinch salt
Preparation:
1. Start the pancakes by placing ½ cup of warm water in a bowl, and sprinkling on the yeast to bloom. Let sit for 10 minutes, until the water becomes foggy from the activated yeast.
2. In a large bowl, combine the semolina flour, all-purpose flour, sugar, baking powder, and salt and whisk well. Add the buttermilk and melted butter. Add the yeast and mix. Add another 2 to 3 tablespoons of water if needed to reach the desired consistency. You’re looking for a batter that’s somewhere between a pancake and crepe—not too thick, but not watery thin either. Allow the batter to rest for 10 to 15 minutes.
3. To make the glazed apples, cut the apples into 1-inch-thick pieces.
4. Place the apples in a large frying pan and add the butter, cinnamon, maple syrup, and 1½ cups water. Bring to a boil, then reduce to a low simmer for 20 to 22 minutes. The apples should be nice and tender, and the water and maple should reduce to a delicious syrup.
5. To make the filling, combine the mascarpone, sugar, vanilla, and salt. Whisk well, then set in the fridge.
6. Line a baking sheet with parchment paper. Melt 1 to 2 tablespoons of butter in a small nonstick pan set over medium-low heat. Turn the heat to low and add a small ladleful (approximately 2 – 3 Tbsp) of pancake batter. Swirl the pan around to make a circle, then cook for 1 minute. The pancake is done when a series of bubbles begins to form on the top. Unlike a traditional pancake, don’t flip it at this point!
7. Transfer the pancake to the lined baking sheet and cover with a moist kitchen towel to prevent it drying out. Repeat until all the pancakes have been cooked, about 16 to 18 pancakes total. Allow to cool.
8. Place 1 tablespoon of the mascarpone filling in the middle of a pancake. Wet the edges of the pancake by dipping your finger in water (this helps to seal them well) then enclose each one. Squeeze the edges well to seal them tightly, and press along the filling to remove any air bubbles. Keep them under the moist kitchen towel as you work. If serving later, this can be done a few hours in advance, as long as they are well-covered.
9. To finish, heat the vegetable oil in a large skillet over medium heat. Add the stuffed pancakes, working in batches, and crisp on all sides, 1 to 2 minutes total. Transfer to a plate lined with paper towel and repeat until all of the pancakes are golden-brown and crispy. Serve with the maple-glazed apples and a little dusting of powdered sugar!