in Recipes

Fennel and apple pancakes

updated

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Ingredients for 1 servings:

  • 2 bulbs of fennel
  • 1 onion(s)
  • 2 m.-sized apples
  • 100 g flour
  • 1 m.-sized egg(s)
  • 2 tbsp sugar
  • Salt
  • pepper
  • 100 ml milk
  • 1 tbsp oil
  • 1 tsp thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and chop the onion. Trim and trim the fennel. Cut into thin strips. Peel and core the apples and cut into thin slices. Mix the flour, egg, milk, and a little salt to make a pancake batter. Sauté the onions with the fennel. Add the thyme and salt. Mix in the apples and add the sugar. When the vegetable mixture is caramelized, cover with the pancake batter. Place the pan in the oven at 150 degrees Celsius (top/bottom heat) for 15-20 minutes. When the pancake is the desired color, turn it out onto a plate. A mixed salad goes well as a side dish. Tip: If you use chickpea flour instead of flour, it’s low-carb.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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