Apple pancakes with ice cream

For 4 people
  • 4 eggs (size M)
  • Salt
  • 1 Package Vanillin-Sugar
  • 200 g Flour (Type 550)
  • 1 deleted (r) TL baking powder
  • 1 packet 'Vanilla flavor' pudding powder
  • 375 ml Milk
  • 400 g Apples
  • 20 g clarified butter
  • 4 (50 g each) Amaretto and almond ice cream balls
  • Sugar, cinnamon and lemon balm
30 minutes
Separate eggs. Beat the egg yolks, salt and vanilla sugar with the whisk of the hand mixer until frothy. Mix the flour, baking powder and pudding powder together. Sift into the egg yolk mixture and stir in. Stir in milk. Let the dough soak for about 15 minutes. In the meantime, wash, peel, quarter, core and cut the apples into wedges. Beat the egg white until stiff and fold into the batter in portions. Heat 5 g clarified butter in a pan (bottom 20 cm Ø, top 24 cm Ø). Put 1/4 of the dough in the pan, cover each with a quarter of the apple wedges and bake until golden on both sides. Bake the rest of the dough as well. Serve each pancake with a scoop of ice cream and, if you like, sprinkled with sugar and cinnamon and decorated with lemon balm
1 person approx:
  • 580 kcal
  • 2430kJ
  • 18 g protein
  • 24 g fat
  • 73 g carbohydrates


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