Summary

Ingredients

• 40 g flaked almonds, roasted fat-free
• 150 g instant flour
• 2 pinches baking powder with saffron
• 2 pinch (s) salt
• 2 packs vanilla sugar
• 4 medium egg (s)
• 200 ml milk
• 4 small apples, peeled and cut into thin wedges
• 2 lemon (s), juice it
• 4 teaspoons sugar, brown
• 4 tablespoon flakes butter

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Instructions

1. Peel and core 4 small apples and cut into thin wedges. Drizzle with the juice of 2 lemons to stop them browning.
2. In a bowl, whisk 150 g instant flour with 2 pinches saffron baking powder, 2 pinches salt, and 2 packets of vanilla sugar. Beat in 4 medium eggs and 200 ml milk until the batter is smooth.
3. Heat a non-stick pan over medium heat. Sprinkle in 1 tsp brown sugar, arrange a quarter of the apple wedges over it, and let the sugar caramelize for 2 min, until amber.
4. Scatter 1 tbsp butter flakes over the apples, then pour in a quarter of the batter to cover. Cover with a lid and cook over medium-low heat for 4–5 min, until the top is set and the underside is golden. Slide onto a plate and keep warm in a low oven.
5. Repeat with the remaining sugar, apples, butter, and batter to make 3 more pancakes.
6. Just before serving, scatter 40 g fat-free roasted flaked almonds over the pancakes.