Thick Fruit Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 75 grams sugar
- 3 egg (s)
- 2 packs vanilla sugar
- 200 ml milk
- 0.5 teaspoon ½ salt
- 2 large apples or 400 g blueberries or 1 glass cherries or 400 g currants
- Sugar for sprinkling
- Butter, neutral oil, or margarine
Print Recipe
Pin Recipe Instructions
- Separate the egg yolks from the egg white. Prepare the fruit: e.g. peel, core, eighth and cut the apples into thin slices or sort the berries.
- Mix the egg yolks with sugar, vanilla sugar, flour, milk and salt to form a smooth dough. Beat the egg whites until stiff. First stir the fruit into the batter, then carefully fold in the egg whites.
- Melt the fat in a pan and bake thick pancakes in it over low to medium heat until golden brown. Put the pancakes on a plate and sprinkle with sugar.
- Makes about 12 pancakes.
- Tip: Don`t bake the pancakes too long. They taste best when they are still nice and soft inside.
- They go very well as a side dish to Rhenish bean soup (see my recipes) or to other sweet dishes such as rice pudding.
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