John Myers
Apple Sour Cream Pancakes
The perfect apple sour cream pancakes recipe with a picture and simple step-by-step instructions.
- 1 a cup Sour cream or 200g low-fat quark
- 2 tbsp Potato starch
- 1 Egg
- 3 Apples tender, e.g. Boskoop, Kaiser Wilhelm
- Butter, salt, sugar
- Some water
- Schmand with the egg, potato starch and small. Mix a pinch of salt, add a little water to the dough so that it can be easily stirred with a spoon. Cut the apples into not too small pieces and mix with the batter.
- Heat a large pan (must not bake!) And melt 1-2 tablespoons of butter in it, add the dough and let it fry, put the lid on and reduce the heat. If the dough is thick on top, turn the whole thing over, if necessary let a little butter melt on the edge of the pan.
- When the pancake has a golden brown crust at the bottom, it’s done.
- Now it is divided up and sprinkled with a little salt, this gives the pancake the final whistle. Sugar is sprinkled on it, not on the pancake, so it doesn’t melt.
- A buttery-juicy-sweet experience !!! If you like it lighter, you can replace the sour cream with low-fat quark. A delicious variant: stir in the onion wedges into the dough. The onions give the whole thing a piquant additional aroma, in my opinion very suitable and a surprisingly different taste.
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