Apple Pancakes with Lingonberry Cream
- for the apple pancakes
- 125 grams Pastry flour
- 30 grams sugar
- 175 milliliters milk
- 2 medium eggs
- 3 Red Russet apples
- lemon juice
- 4 teaspoons clarified butter
- 8 teaspoons powdered sugar
For the pancakes: Whisk together the flour, sugar, milk and eggs until smooth. Cover and let stand for 20 minutes.
Rinse the apples, cut into quarters, remove the cores and slice thinly. Toss with a bit of lemon juice to prevent browning.
Heat 1 teaspoon of clarified butter in an ovenproof pan and ladle 1/4 of the batter in. Arrange 1/4 of the apple slices on top and transfer to an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection). Bake for 10-15 minutes, until set, then remove from pan and repeat with the remaining batter and apples. Lay the pancakes on a baking sheet, dust with powdered sugar and place in the oven for a few minutes to warm through.
Mix the double cream, yogurt, vanilla sugar and lingonberries together until smooth and serve alongside the apple pancakes.