Summary

Ingredients

• 315 g flour
• 70 g suar
• 2 tablespoon sugar
• 2 teaspoons baking soda
• 1 teaspoon baking soda
• 0.5 teaspoon ½ salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger, ground
• 1 pinch (s) nutmeg, ground
• 2 large egg (s)
• 480 ml buttermilk
• 55 g butter, melted
• 2 teaspoons vanilla extract
• 2 apples, (Granny Smith)

Moreover:

• Maple syrup, for serving

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Instructions

1. Sift the flour into a bowl, add 70g sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and mix everything with a whisk.
2. Beat the eggs with the hand mixer until foamy, briefly stir in the buttermilk, butter and vanilla extract.
3. Peel an apple, grate it finely and stir in briefly.
4. Now I take the whisk and stir in the flour mixture until everything is well connected.
5. The core of the second apple is cut out, peeled and cut into fine slices with a vegetable slicer.
6. Heat a little butter in a coated pan and add a small ladle full of batter. I always bake two pancakes together. Let the dough set a little for a moment and then place an apple slice in the middle. If small bubbles form on the dough, the pancake is ready to be turned. But first sprinkle each apple slice with some of the remaining 2 tablespoons of sugar and only then turn the pancake. Then you bake it to the end until golden brown on the second side.
7. Continue like this with the batter until it is used up. For me the amount is 16 pieces. Then serve the pancakes warm with maple syrup.