Apple Pancakes with Potato Soup
- For the pancakes
- 200 grams Pastry flour
- 1 pinch salt
- 2 tablespoons sugar
- 1 packet Vanilla sugar
- 375 milliliters milk
- 3 medium eggs
- 2 sour Apple (such as Granny Smith)
- clarified butter (for frying)
Mix flour with salt, sugar and vanilla in a bowl. Add milk and eggs and let stand for 30 minutes.
Finely dice bacon. Peel onion and finely dice also. Rinse, peel and cut potatoes into pieces. Heat oil in a pot and saute bacon and onion. Add potatoes and briefly saute.
Pour broth into pot and cook covered for 30 minutes. Puree everything with an immersion blender and season with salt and pepper. Rinse, pat dry and finely chop scallions. Pour into the hot soup and let stand for 5 minutes.
Rinse, pat dry, peel and core apples, then cut into matchsticks. Heat a little butter in a small nonstick skillet. For each pancake, add 1 small scoop of batter into pan with a few apple pieces. Fry on both sides until brown. Keep warm and continue until all batter is finished.
Serve pancakes with the soup.