My Grandmother's apple pancakes are so delicious that you just have to make a whole bunch to share them with your family and friends. Add a glass of sparkling wine and some colorful sides (such as blackberries and gin or brie, thyme and walnut-honey or ...) and you have created the perfect Fall Buffet.
For more info see https://www.gingerbychoice.de/en/fall-buffet-with-apple-pancakes/ —Ginger by Choice I Food & Lifestyle Blog by Eva
apples (tart varieties like Fuji, Granny Smith)
In This Recipe
Separate the eggs. Put the egg whites in a tall bowl and place in the fridge. Whisk the yolks and the milk in a medium sized bowl. Add the flour gradually while stirring. Put the batter in the fridge for about 30 minutes.
In the meantime, core the apples (optional) and cut into ¼ - ½ ” slices. Squeeze the lemon and mix the juice with the apple slices.
Remove the batter and the egg whites from the fridge. Add a pinch of salt to the egg whites and beat until soft peaks form. Fold egg whites into batter in two additions.
Preheat the oven to 170 °F and place a casserole dish on the middle rack. Heat a large pan to medium heat. Slide the apple slices gradually into the batter. When they are completely covered, use a spoon to drop the slices into the pan. Bake in 1 tablespoon of oil until golden brown for 3 - 4 minutes each side.
Put the finished pancakes in the casserole dish in the oven and keep warm until all apple pancakes are ready. Enjoy with various sides (for ideas see recipe description).