Wash the Jerusalem artichoke tubers thoroughly, clean with a brush and then grate them medium-fine. Quarter, core and grate the apples. Squeeze out the grated apple, collect the apple juice in a glass and enjoy as freshly squeezed juice. If the Jerusalem artichokes are watering, squeeze them out too.
Mix the Jerusalem artichoke and grated apple with the egg, add salt and flour and knead. Heat the oil in the pan and fry small buffers. Fry each side for about 4 minutes. Sprinkle the pancakes with cinnamon sugar and serve with apple or pear puree.
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