Apple and carrot cakes

Ingredients for 3 servings:

• 1 large apple, sour
• some lemon juice
• 2 carrots
• 125 g flour
• 2 eggs
• 200 ml milk mixed with mineral water
• 1 tsp vanilla sugar
• 1 pinch of salt
• some oil

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Mix all the ingredients for the batter into a smooth pancake batter and set aside to rise. Peel 2 small carrots and finely grate them. Immediately fold the grated carrot into the pancake batter. Wash and dry the apple, quarter it, remove the core, and cut it into thin slices. Immediately drizzle with lemon juice to prevent it from browning before frying. Heat a little oil in a non-stick pan, ladle in the pancake batter, and immediately spread a few apple slices on each pancake. Fry at medium temperature, turning the pancakes frequently. Use up all the batter this way. Place the baked pancakes on an ovenproof plate to keep warm and place in an oven preheated to 80°C until ready to serve. Sprinkle the finished apple and carrot pancakes with powdered sugar or cinnamon sugar, if desired, and enjoy with maple syrup.