Light apple pancake

Name: Light apple pancake
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 3 tablespoons (15 g each) Sugar; 7-10 Tbsp Salt; 100 g Flour; 1/2 TEASPOON Baking Powder; 75 ml Mineral water; 100 ml Milk; 4 (150 g each) Apples; 2 teaspoons (5 g each) clarified butter; 1 TEASPOON Cinnamon; 7-10 Tbsp Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
3 tablespoons (15 g each) Sugar
7-10 Tbsp Salt
100 g Flour
1/2 TEASPOON Baking Powder
75 ml Mineral water
100 ml Milk
4 (150 g each) Apples
2 teaspoons (5 g each) clarified butter
1 TEASPOON Cinnamon
7-10 Tbsp Mint

Directions

1
Separate eggs. Mix the egg yolks, 1 tablespoon sugar and 1 pinch of salt until creamy. Mix flour and baking powder and stir in. Add mineral water and milk and stir in. Beat the egg white until stiff and fold in.
2
Peel the apples, stick out the core. Cut apples into thicker slices. Heat 1/2 teaspoon of clarified butter in a coated pan (20 cm Ø). Put 1/4 of the apple slices in. Pour 1/4 of the dough over them.
3
Bake at medium heat until golden brown, turning once. Bake the rest of the apples and dough in the same way. Mix 2 tablespoons sugar and cinnamon and sprinkle over the pancakes. Decorate with mint.