Apple pancakes with sour cream and vanilla cream

For 4 people
  • 3 Apples (approx. 175 g each)
  • 30 g butter or margarine
  • 3 eggs (size M)
  • 60 g + 2 1 / 2 tbsp sugar
  • 425 ml Milk
  • 350 g flour
  • 2 TL Baking powder
  • 1 pinch Salt
  • 2 EL clarified butter
  • 100 g sour cream
  • 250 g Lean quark
  • 1 packet Vanillin sugar
  • 1 TL Cinnamon
35 minutes
easy
1.
Wash the apples, cut out the core and cut into slices
2.
melt fat. Mix the eggs and 60 g sugar with the whisk of the hand mixer until creamy. Stir in the fat and 375 ml milk. Flour,Mix in baking powder and salt and stir in. Heat the clarified butter in portions in a pan (approx. 22 cm Ø). Add 6–8 apple slices (depending on the size of the apple slices) and sauté for 2–3 minutes while turning. Place 174 of the dough on each. Bake until golden on each side over medium heat. Take out of the pan and keep warm. Bake 3 more pancakes from the remaining batter
3.
Mix the sour cream, quark and 50 ml milk with the whisk. Stir in 2 tbsp sugar and vanilla sugar. Mix the cinnamon and 1/2 tbsp sugar. Arrange pancakes on plates. Sprinkle with cinnamon sugar. Add vanilla cream
1 person approx:
  • 810 kcal
  • 3400 kJ
  • 28 g protein
  • 28 g fat
  • 110 g carbohydrates

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