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Dutch Apple Pancakes
Nb persons: 0
Yield: 4-6
Preparation time:
Total time:
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| 1 c. | all-purpose flour |
| 1/3 c. | sugar |
| dash | salt |
| 1 c. | beer, (room temp) |
| 3 | egg yolks |
| 4 | egg whites, (room temp) |
| 3 | apples |
| 1 small | lemon juice and grated peel |
| 1/3 c. | brown sugar |
| 2 tsp. | cinnamon |
| 3 tbsp. | unsalted butter |
| 2 tbsp. | sunflower oil |
whipped, sweeteed cream
Preheat oven to 350F
Mix flour, 1 tbsp sugar and salt. Add beer and mix until smooth. Beat in yolks one at a time.Beat egg whites in seperate bowl with 12 tbsp/ sugar until peaks are soft and shiny. Fold in flour mixture. Peel apples and remove core; slice into 1/2 inch pieces. Coat apples with lemon juice. Combine remianing white sugar, brown sugar, cinnamon and lemon pel' reserve 3 tbsp of cinamon mixture and place in plastic bag. Throw apples into the bag and shake to coat. Melt butter and oil together and spread over 9 inch pie plate. Pour 1/2 flour mixture, cover with coated apples, poor rest of batter on top. Bake until golden, about 1 hour.
Loosen pancake from side of pan and slide on to plate. Garnish with reserved cinnamon and sugar. Place a dollop of cream on top.
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