Apple pancakes

Apple pancakes not only taste good children. Best to use tart tart apples such as Braeburn or russet, they taste very aromatic. Fill flour in a mixing bowl, add milk and stir until smooth with a whisk. The batter and lightly season with salt swell for 20-30 minutes.


Eggs and stir into the batter vigorously. Apples into quarters, remove the peel cored and cut lengthwise into slices. For baking the apple pancake is best coated frying pans to use. 20 g margarine per apple pancake pan and spread with two small ladles batter into the pan. Spread the apple slices on how to see in the picture above, and expanding the apple pancakes on medium heat.

When the dough is firm enough to let the apple pancakes slide on a flat plate and swing back the other way around with back in the pan. The finished apple pancakes with sugar and serve immediately. Larger quantities are best apple pancakes in the oven at 50 ° keep warm until all pancakes are baked.


¤ 170 g Flour
¤ 1 / 4 L Milk
¤ 2 Eggs
¤ Salt
¤ 60 g Margarine
¤ 3 Apple
¤ 3 tablespoons Sugar

Serves 3 – 553 cal per serving, 10 mins Prep – 30 mins Total