John Myers
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Apple – Onion – Pancakes with Sour Cream and Lamb’s Lettuce
The perfect apple – onion – pancakes with sour cream and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
pancakes
- 200 g Instant flour
- 250 Milliliters Oat cream
- 250 Milliliters Sparkling wine
- 1 Apple Elstar
- 1 Red onion
- 1 Majorance branch
- 1 tablespoon Paprika powder
- Salt and pepper
- Rapeseed oil
- 3 Knife tips Baking soda
Sour cream dip
- 250 g Cream / sour cream 20% fat
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Hot paprika powder
- 1 Garlic clove chopped
- 1 Red onion, diced
- Salt and pepper
Salad for one person
- 1,5 Handful Lamb’S lettuce red
- 1,5 tablespoon Fresh fruit
- Onion rings red
- 0,5 tablespoon Extra virgin olive oil
- 1 teaspoon Balsamic vinegar with fig
- Pepper
pancakes
- Mix the flour with the oat cream and the sparkling wine. Pluck the leaves from the marjoram sprig. Add the paprika powder, salt and pepper to the pancake batter and mix well.
- Quarter and core the apple. Slice into thin slices. Cut the onions into rings. Steam with a little rapeseed oil in the pan until translucent. Add the apple, onions and baking soda to the pancake batter and mix together. Let the dough rest for 1 hour.
- Bake the dough, half a ladle each, in a non-stick pan over medium heat with a little rapeseed oil on both sides for about 4 minutes. That made 9 small pancakes for me.
Sour cream dip
- Mix all the ingredients for the dip and let it rest for 30 minutes.
salad
- Place the lamb’s lettuce on a plate. Add the fruit (I had pineapple, melon, grapes and kiwi) with some onion rings to the salad. Whisk the olive oil with the balsamic vinegar and add to the salad. Season with a little pepper.
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- Serve the pancakes with the salad and the dip.
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