Apple pancakes with sea buckthorn sauce

Name: Apple pancakes with sea buckthorn sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 glass (165 g) Wild fruit spread Sea buckthorn; 3 TABLESPOONS Lemon juice; 1/8 l apple juice; 1 coated Tsp Cornstarch; 3 Eggs (size M); 100 ml Milk; 125 g Flour; 1 pinch Salt; 1 knife tip Baking Powder; 2 small apples (about 100 g each); 4 TSP Oil; 100 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 glass (165 g) Wild fruit spread Sea buckthorn
3 TABLESPOONS Lemon juice
1/8 l apple juice
1 coated Tsp Cornstarch
3 Eggs (size M)
100 ml Milk
125 g Flour
1 pinch Salt
1 knife tip Baking Powder
2 small apples (about 100 g each)
4 TSP Oil
100 g Whipped cream
7-10 Tbsp Mint

Directions

1
Mix sea buckthorn, 1 tablespoon lemon juice and apple juice and bring to the boil. Mix cornflour in a little water and thicken the sauce with it, bring to the boil again and let it cool down. Separate the eggs. Stir egg yolk, milk, flour, salt and baking powder until smooth. Wash, quarter and core apples.
2
Cut quarters into slices. Sprinkle with 2 tablespoons of lemon juice. Beat egg whites until stiff and fold into the dough. Heat the oil in portions in a small pan (approx. 15 cm Ø). Place 1/4 of the apple slices in the pan and pour 1/4 of the pancake batter over them. Fry over medium heat for 3-5 minutes on each side. Bake the rest of the apples and dough in the same way. Whip the cream until stiff. Arrange pancakes, cream and sea buckthorn sauce on plates.
3
Place 1/4 of the apple slices in the pan and pour 1/4 of the pancake batter over them. Fry over medium heat for 3-5 minutes on each side. Bake the rest of the apples and dough in the same way. Whip the cream until stiff. Arrange pancakes, cream and sea buckthorn sauce on plates. Decorate with mint