Apple pancakes with sour cream and vanilla

Name: Apple pancakes with sour cream and vanilla
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Apples (approx. 175 g each); 30 g Butter or margarine; 3 Eggs (size M); 60 g + 2 1/2 tablespoons sugar; 425 ml Milk; 350 g Flour; 2 TEASPOONS Baking Powder; 1 pinch Salt; 2 TABLESPOONS clarified butter; 100 g Schmand; 250 g Low-fat curd; 1 package Vanillin sugar; 1 TEASPOON Cinnamon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Apples (approx. 175 g each)
30 g Butter or margarine
3 Eggs (size M)
60 g + 2 1/2 tablespoons sugar
425 ml Milk
350 g Flour
2 TEASPOONS Baking Powder
1 pinch Salt
2 TABLESPOONS clarified butter
100 g Schmand
250 g Low-fat curd
1 package Vanillin sugar
1 TEASPOON Cinnamon

Directions

1
Wash the apples, cut out the core and cut into slices
2
Melt the fat. Whisk eggs and 60 g sugar with the whisk of the hand mixer until creamy. Stir in fat and 375 ml milk. Mix flour, baking powder and salt and stir in. Heat up the clarified butter in portions in a pan (approx. 22 cm Ø). Add 6-8 apple slices each (depending on the size of the apple slices) and braise for 2-3 minutes while turning. Add 174 of the dough each time. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Bake 3 more pancakes from the remaining dough
3
Mix sour cream, curd and 50 ml milk with a whisk. Stir in 2 tablespoons of sugar and vanillin sugar. Mix cinnamon and 1/2 tablespoon sugar. Arrange pancakes on plates. Sprinkle with cinnamon sugar. Add vanilla cream