|170 g||Wheat Flour Type 405|
Apple pancakes not only taste very good to children. Tart sour apples such as Boskop or Braeburn are best used because they taste particularly aromatic. Pour the flour into a mixing bowl, add the milk and whisk until smooth. Season the pancake dough with a little salt and let it swell for about 20-30 minutes. Beat the eggs and stir vigorously into the pancake dough. Cut apples into quarters, remove the core, peel and slice lengthwise. To bake the apple pancakes, it is best to use coated frying pans. Heat 20 g of margarine per apple pancake and distribute two smaller ladles with dough in the pan. Spread the apple slices on it, as shown in the picture above, and let the apple pancake falter over medium heat. When the dough is firm enough, slide the apple pancake onto a flat plate and return it to the pan with a little swing. Sprinkle the finished apple pancake with sugar and serve immediately. Larger quantities of apple pancakes are best kept warm in the oven at 50° until all pancakes are ready.