Apple buttermilk pancakes

For 4 people
  • 20 g Butter
  • 3 small apples
  • 2 Eggs (size M)
  • 1 packet vanillin sugar
  • 50 g Sugar
  • 1 pinch salt
  • 185-200 ml Buttermilk
  • 200 g Flour
  • 1 go. Tsp baking powder
  • 2-3 EL clarified butter
  • 3 EL rose hip jam
  • 2 EL honey
  • 2-3 EL Lemon juice
  • brown sugar
45 minutes
easy
1.
Melt the butter. Wash or peel apples, quarter them, cut out the core. Cut the pulp into wedges. Beat the eggs, vanilla sugar, sugar and salt with the whisk of the hand mixer for about 10 minutes until creamy. Stir in butter and buttermilk. Mix the flour and baking powder, sieve over it, stir in. Fold in the apple wedges. Heat the clarified butter in portions. Add the dough by tablespoon and fry until golden-brown pancakes, turning. Warm up the jam. Mix with honey and lemon juice. Serve pancakes with brown sugar and rosehip sauce
1 person approx.:
  • 490 kcal
  • 2050 kJ
  • 11 g protein
  • 14 g fat
  • 80 g carbohydrates

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