Apple and egg cake

Name: Apple and egg cake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (Gr. M); 1/2 l Milk; 4 TABLESPOONS Sugar; 7-10 Tbsp Salt; 200 g Flour; 1 package Vanilla Pudding Powder; 1/2 TEASPOON Baking Powder; 3 sour apples (e.g. Cox Orange); 7-10 Tbsp Juice of 1 lemon; 3-4 Tbsp clarified butter; 1 TEASPOON Cinnamon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
1/2 l Milk
4 TABLESPOONS Sugar
7-10 Tbsp Salt
200 g Flour
1 package Vanilla Pudding Powder
1/2 TEASPOON Baking Powder
3 sour apples (e.g. Cox Orange)
7-10 Tbsp Juice of 1 lemon
3-4 Tbsp clarified butter
1 TEASPOON Cinnamon

Directions

1
Whisk the eggs, milk, 2 tablespoons of sugar and 1 pinch of salt with the whisk of the hand mixer. Mix the flour, pudding powder and baking powder, add little by little and stir until smooth. Let the dough rest for about 10 minutes.
2
In the meantime wash the apples and core them with an apple corer. Cut the apples into slices and turn them in lemon juice.
3
Heat the clarified butter in portions in a pan (approx. 20 cm Ø). Add approx. 1 ladle of dough. Let it set for a short time, then put 3 apple slices on top. Bake for approx. 3 minutes until the underside is brown.
4
Turn the pancakes over and bake for 2-3 minutes. Keep finished pancakes warm. Prepare 7 more pancakes from the remaining dough and apple slices in the same way. Mix cinnamon and 2 tablespoons of sugar and serve with the pancakes.