Apple Pancakes with Elderberry Sauce
- For the pancakes
- 200 grams Pastry flour
- 350 milliliters milk
- 2 tablespoons sugar
- 2 medium sized eggs
- clarified butter (for frying)
For the pancakes, combine the flour with the milk, sugar and eggs and mix well. Leave to rest for 20 minutes.
For the sauce, mix the cornstarch with a little elderberry juice. Boil the remaining elderberry juice with the sugar and lemon juice and then stir in the cornstarch. Bring to a boil and allow to cool.
For the pancakes, rinse and quarter the apples, remove the seeds and cut into thin columns.
Stir the batter. Heat some butter in a small nonstick pan, distribute some apple slices in it and pour a small ladle of batter over the top. Cook the pancake on both sides until golden brown and then remove from the pan. Keep warm and repeat for the remaining pancakes.
Dust the pancakes with cinnamon sugar and serve drizzled with the elderberry sauce and garnished with mint leaves.