Fruity pancakes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Drain the cherries on a sieve, collecting the juice. Wash the lemon and rub dry. Pour the cherry juice into a small pot. Cut off the peel of half of the lemon thinly. Add to the cherry juice with the cinnamon stick and the sugar. Let it boil up.

2. 2

   Stir cornflour with a little cold water until smooth, add to the juice, bring to the boil once. Remove lemon peel and cinnamon stick, add the cherries. Warm them up briefly. Put the flour into a mixing bowl. Whisk eggs, salt and a little milk. Pour into the flour and stir in the rest of the milk. Let the dough swell for about 10 minutes. Squeeze lemon and put the juice in a bowl. Pour in about 1/2 litre of water. Peel, quarter, core and cut apples into slices. Immediately put them into the lemon water. Drain apple slices on kitchen paper.

3. 3

   Let the dough swell for about 10 minutes. Squeeze lemon and put the juice in a bowl. Pour in about 1/2 litre of water. Peel, quarter, core and cut apples into slices. Immediately put them into the lemon water. Drain apple slices on kitchen paper. Heat 1/4 of the fat in a large pan. Pour in 1/4 of the dough and spread 1/4 of the apple slices on top. Bake at medium heat for about 3 minutes on each side. Keep warm. Bake the remaining dough in the same way. Serve with the compote and possibly 1 small bowl with cinnamon and sugar

4. 4

   Heat 1/4 of the fat in a large pan. Pour in 1/4 of the dough and spread 1/4 of the apple slices on top. Bake at medium heat for about 3 minutes on each side. Keep warm. Bake the remaining dough in the same way. Serve with the compote and possibly 1 small bowl with cinnamon and sugar

5. 5

   KK pan: Thekla