Pancakes with stewed apples and maple syrup

Ingredients for 4 servings:

• 250 g flour (wheat flour, type 405)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• ½ tsp salt
• 2 eggs
• 2 tbsp butter, melted
• 250 ml buttermilk
• Butter, for frying
• 2 m.-large apples, sour, red-cheeked
• Maple syrup

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Canadian pancakes – typical breakfast

Mix flour, baking powder, baking soda, sugar, and salt thoroughly. Stir in egg yolks, butter, and buttermilk. Beat egg whites until stiff peaks form and lightly fold in the egg whites. Melt about 2 tablespoons of butter in a pan and cook small, round or oval, golden-brown pancakes over medium heat. Drop the batter into the pan using a tablespoon at a time and smooth the surface slightly. A pan with a diameter of about 24-28 cm will hold about 3-4 pancakes. Add a little more butter to the pan if needed. If necessary, degrease the finished pancakes with a paper towel and keep them warm. You can do this in the oven (at about 150-175°C). Instead, I like to use two deep plates and heat them in hot water, leaving the finished pancakes waiting in between. Meanwhile, wash the apples, quarter them, core them, and cut them into wedges. Sauté these in about 1 tablespoon of butter. Divide the pancakes and apples among 4 plates and serve drizzled with maple syrup. Children, in particular, also enjoy pancakes as a main course—in which case, you might want to make a little more batter. They’re also suitable as a dessert in smaller batches or for larger groups.