Pancake with Applesauce
Ingredients
- For the applesauce
- 1 kilogram tart Apple
- 3 Tbsps sugar
- 1 generous pinch Ground cinnamon
- 1 generous pinch Ground clove
- 2 tsps grated Lemon peel
- For the pancakes
- 130 grams Pastry flour
- 2 Tbsps sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 6 eggs
- 250 milliliters milk
- 2 Tbsps raisins
- 2 centiliters Rum
- Butterfat (for cooking)
- powdered sugar
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
For the applesauce, rinse the apples, peel, quarter, remove the seeds and cut into pieces. Simmer the apple pieces for a few minutes with 3 tablespoons of water, sugar, lemon zest and spices until softened. Crush the apples slightly with a fork if needed and season to taste, then set aside.
For the pancakes, separate the eggs. Whisk together the flour, salt, vanilla sugar, sugar, milk and egg yolks. Let the batter sit for 30 minutes. Soak the raisins in rum and beat the egg whites with a pinch of salt until stiff.
Stir the batter again thoroughly and fold in the egg whites.
In a large ovenproof pan (or 2 if needed) cook a thick pancake in hot butter. Flip over and finish cooking.
Tear the pancake into small pieces with two forks, add the rum raisins, sprinkle with 2 tablespoons powdered sugar and caramelize in the hot oven. Before serving, dust the pancakes with some more powdered sugar and serve immediately. Serve with a bowl of applesauce.
