Apple Buttermilk Pancakes

Name: Apple Buttermilk Pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 g Butter; 3 small apples; 2 Eggs (size M); 1 package Vanillin sugar; 50 g Sugar; 1 pinch Salt; 185-200 ml Buttermilk; 200 g Flour; 1 go. Tsp baking powder; 2-3 TABLESPOONS clarified butter; 3 TABLESPOONS Rose hip jam; 2 TABLESPOONS Honey; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp demerara sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

20 g Butter
3 small apples
2 Eggs (size M)
1 package Vanillin sugar
50 g Sugar
1 pinch Salt
185-200 ml Buttermilk
200 g Flour
1 go. Tsp baking powder
2-3 TABLESPOONS clarified butter
3 TABLESPOONS Rose hip jam
2 TABLESPOONS Honey
2-3 TABLESPOONS Lemon juice
7-10 Tbsp demerara sugar

Directions

1
Melt the butter. Wash or peel apples, quarter them, cut out the core. Cut the flesh into slices. Beat the eggs, vanilla sugar, sugar and salt with the whisk of the hand mixer for about 10 minutes until creamy. Stir in butter and buttermilk. Mix flour and baking powder, sieve over it and stir in.
2
Fold in apple slices. Heat up the clarified butter in portions. Add the dough by the spoonful and fry until golden brown pancakes, turning at the same time. Warm up the jam. Mix with honey and lemon juice. Serve pancakes with brown sugar and rosehip sauce