Apple pancakes with sea buckthorn sauce

For 4 people
  • 1/2 glass (165 g) wild fruit - Sea buckthorn spread
  • 3 EL Lemon juice
  • 1/8 l Apple juice
  • 1 deleted TL Cornstarch
  • 3 eggs (size M)
  • 100 ml Milk
  • 125 g flour
  • 1 pinch Salt
  • 1 knife tip baking powder
  • 2 small apples (approx. 100 g each)
  • 4 TL Oil
  • 100 g whipped cream
  • Mint
35 minutes
Mix sea buckthorn, 1 tablespoon lemon juice and apple juice and bring to the boil. Mix the cornstarch in a little water and bind the sauce with it, bring to the boil again and allow to cool. Separate eggs. Beat the egg yolks, milk, flour, salt and baking powder until smooth. Wash, quarter and core the apples. Quarters in columnsto cut. Drizzle with 2 tablespoons of lemon juice. Beat the egg whites until stiff and fold into the batter. Heat the oil in portions in a small pan (approx. 15 cm Ø). Place 1/4 of the apple slices in the pan and pour 1/4 of the pancake batter over them. Fry for 3-5 minutes on each side over medium heat. Bake the rest of the apples and batter as well. Whip the cream. Arrange the pancakes, cream and sea buckthorn sauce on plates. Decorate with mint
1 person approx:
  • 440 kcal
  • 1840 kJ
  • 11 g protein
  • 20 g fat
  • 51 g carbohydrates


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