John Myers
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Pancakes with Apple Compote
The perfect pancakes with apple compote recipe with a picture and simple step-by-step instructions.
- 1 kilogram Potatoes
- 2 piece Onions
- 1 piece Egg
- 5 tablespoon Oatmeal
- Spelled flour only if the dough is too runny
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 0,5 teaspoon Nutmeg
- 400 Milliliters Oil
- 4 piece Apple Breaburn
- 1 tablespoon Cane sugar
- 100 Milliliters Apple juice naturally cloudy
- 1 teaspoon Ground cinnamon
The preparation
- Peel the potatoes and cut in half lengthways. Peel the onions and cut them once.
- Make the food processor ready to go. Prepare the other ingredients.
- Peel the apples, cut them into small pieces and simmer them with the apple juice in the pan until they are soft but not mushy. Stir in 1 tablespoon of cane sugar. Season with cinnamon.
Let’s go
- Finely grate the potatoes using the food processor. Finely grate the onions.
- Mix in the egg, oatmeal and spices. Mix well. If the dough is too thin, fold in a little spelled flour. Let stand for 15 minutes.
- Let a ladle of oil get hot in a non-stick pan. The buffers should float.
- Using a tablespoon, place small buffers in the hot oil, flatten a little and fry until crispy. Always pour in a little more oil. Drain the finished buffers on paper towels.
- Buffer – compote – buffer – compote – buffer. Who likes to put some cane sugar on the plate? Good Appetite
- Since the pancakes are tastiest when they come fresh from the pan, we eat in two stages.
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