Apple pancake

Ingredients for 2 servings:

• 150 g flour
• 3 pinches of baking powder
• 3 m.-sized eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 ml milk
• 2 large apples
• 1 tbsp lemon juice
• 2 tbsp sugar
• 2 tbsp Nutella
• 3 tbsp milk
• Oil, for baking

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

refined with Nutella, cinnamon or powdered sugar

For the pancake batter: Mix ingredients 1-5 together until lump-free, then gradually stir in the milk. Let the batter rest for 15 minutes. In the meantime, peel and quarter the apples, remove the cores, and cut into small cubes. Immediately drizzle with the lemon juice. Heat the Nutella in a double boiler and mix with the milk until a thick batter forms. Adjust the amount of milk accordingly. Heat the oil in a large pan and spread half of the batter with a ladle. Add half of the apple pieces and cook the pancake over medium heat for 3-4 minutes, until it has browned slightly on the bottom and the batter is no longer runny on top. Then quarter and flip the pancake. Sprinkle with 1 tablespoon of sugar, tear into pieces with a spatula, and cook for another 2 minutes. Be careful, the sugar will caramelize and turn dark very quickly. Keep the first batch warm and bake with the remaining batter and apples. Once the second batch is baked, briefly add the first batch back to the pan, mix well, and serve on plates. Top with the still-warm Nutella. If you don’t like Nutella, you can also dust with cinnamon sugar or simply powdered sugar.