John Myers
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Polenta and Apple Pancakes
The perfect polenta and apple pancakes recipe with a picture and simple step-by-step instructions.
polenta
- 300 ml Milk
- 1 tablespoon Tonka bean sugar
- 1 pinch Salt
- 2 teaspoon Grated lemon peel
- 100 g Polenta semolina
- 1 Egg
Apples
- 500 g Apples peeled and cored
- 1 tablespoon Sugar brown
- 1 packet Vanilla sugar
- 1 tablespoon Lemon juice
- 2 tablespoon Raisins soaked in rum
aside from that
- Butter flakes
- Almonds in pens
polenta
- Bring the milk with the sugar, lemon zest and salt to the boil, stir constantly to cook the polenta to a thick paste.
- Remove the polenta from the heat and stir in the egg and let everything swell a little.
Apples
- Peel the apples, remove the core and cut into wedges.
- In a pan, heat a little butter, add the apples, rum raisins, vanilla sugar, lemon juice and sugar and let everything caramelize.
Scrap
- Grease a baking dish, add half of the polenta mixture, spread the apples on top and the rest of the polenta mixture.
- Now it goes for 20-25 minutes in the 175c. warm oven.
- Take the pancakes out of the oven, tear apart with two forks a few flakes of butter and manel sticks and place in the oven for another 5 minutes.
- Now take out of the oven, arrange on a plate and sprinkle with powdered sugar.
- Bon appetit -;: -) –
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