John Myers
Apple Pancakes with Vanilla Sauce and Caramel Sauce
The perfect apple pancakes with vanilla sauce and caramel sauce recipe with a picture and simple step-by-step instructions.
- 125 g Flour, type 405
- 1 tsp Vanilla sugar
- 1 tsp Salt
- 200 ml Buttermilk
- 3 Eggs
- Butter
- 1 greater Apple
- Lemon juice
- Vanilla sauce (see recipe)
- Caramel sauce (see recipe)
- Peel the apple, cut into wedges and slice the wedges and marinate with lemon juice.
- Mix eggs, buttermilk, pinch of salt, vanilla sugar and sifted flour together in a bowl until smooth. If the dough is still a little too firm, add a few more drops of milk.
- Let the dough soak for 20 minutes. Stir the sliced marinated apple into the batter.
- Heat the crepes pan, put a flake of butter in the pan, melt the butter and use a small ladle to put the batter into the pan and spread it thinly.
- Bake the pancakes until golden brown, then turn and bake again until golden brown.
- Proceed with the rest of the batter as you did with the previous pancake.
- The apple pancakes are served with vanilla sauce (see recipe) and caramel sauce (see recipe).
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