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Apple pancake with cranberries

Apple pancake with cranberries
Quantity Ingredient
1 packet Vanilla Sugar
12 Ground cinnamon
12 tbsp Cranberry jelly
120 g Wheat Flour Type 405
0,15 l Milk
Salt
2 Egg yolk
2 Albumen
2 Apple
1 tsp Lemon juice
3 tsp Maize Germ Oil
250 g Quark
2 tsp Sugar

For apple pancakes mix with cranberry flour with milk. Season with a pinch of salt. Stir in the egg yolk. Leave to soak for a few minutes. Beat the egg whites until stiff. Lift loosely under the dough. Peel apples and cut into thin slices. Remove core with an apple cookie cutter. Sprinkle apples with lemon juice. Brush a pan with 1 tsp oil and heat. For each pancake, add 1 tablespoon of dough to the pan. Cover with a slice of apple. Switch temperature to medium level. As soon as the underside begins to tan, turn and lightly tan from the other side. Keep finished apple pancakes warm at 80° C in the oven. Mix quark with sugar, vanilla sugar and a pinch of cinnamon. Stir the cranberries briefly. Arrange apple pancakes with cranberries on plates. Serve the quark with the cranberries.

Servings: 12, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
137 kcal
21 g
5 g
4 g

(C)opyright by Marions Kochbuch