Autumn – Pancakes

Ingredients for 1 servings:

• 2 eggs
• 5 tbsp wheat bran or spelt bran
• 5 tbsp flour
• 10 tbsp milk
• 1 apple, sour
• 100 g black pudding
• 40 g lean ham, diced
• little oil
• little salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fluffy pancake with black pudding and garden apples

Separate the eggs and thoroughly whisk the egg yolks with the milk, grits, flour, and a pinch of salt (not too much, as the ham and sausage are already quite salty). The mixture should swell for at least half an hour. Then beat the egg whites until stiff peaks form and fold them into the egg yolk mixture. Not all black pudding cooks well; many varieties fall apart, so ask your butcher for a black pudding that’s suitable for frying. The quantity is approximate; I always cut as many slices from a sausage as I know will fit loosely in my pan. Lightly grease the pan with oil, arrange the black pudding slices in it, and fry. Meanwhile, thoroughly wash the apple (garden apple is preferred), remove the core with an apple corer, and cut into not-too-thick slices. Turn the black pudding slices over and arrange the ham around them. Pour the pancake batter over the pancake batter, arrange the apple slices on top, and bake with the lid closed at a low temperature until the batter sets. Now the pancake is turned over and baked again at a low temperature.