Apple pancake with plum puree

Apple pancake with plum puree
Quantity Ingredient
120 g Wheat Flour Type 550
0,15 l Milk
2 Eggs
10 g Butter
1 tsp Sugar
30 g Chopped almonds
2 Apple
3 tsp Maize Germ Oil
120 g Plum Mush

For apple pancakes with plum puree, first stir flour, type 550 with milk until smooth. Separate the eggs in two bowls. Stir the egg yolks into the flour and season with a pinch of salt. Let the pancake dough swell for a few minutes. Meanwhile heat butter with sugar in a pan and caramelise almonds, chopped, stirring constantly. As soon as the almonds turn light brown, pour onto a plate and leave to cool. Wash apple, rub dry and cut into not too thick slices. Use an apple cutter to cut out the core. Beat the egg whites until stiff and fold loosely into the pancake dough. Brush a coated pan in portions with corn oil and do not bake more than four small apple pancakes at once. Put 1 tablespoon dough in the pan and a slice of apple on top. It is best to remove the dough from the apple hole with a small teaspoon. As soon as the underside begins to brown, turn the apple pancake over and lightly brown from the other side. Fill the finished apple pancake with plum puree and keep it warm in the oven at 80°. Shortly before serving, sprinkle the almonds over the apple pancake with plum puree.

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

All data per serving:
115 kcal
16 g
3 g
5 g

(C)opyright by Marions Kochbuch