Last sunday I received the long-awaited #synchronous pancake on Instagram and I took the opportunity to finally bake my favorite apple pancake. Although I was very disappointed by the event , but now I had the wonderful pictures for this apple pancake with vanilla sauce in the box. I have been working on this recipe for months and made corrections, but now it is really delicious with a fine caramel note!
And for me always the best, in the preparation you can do almost nothing wrong .
Apple pancakes with vanilla sauce
I love this dish over everything! Well, of course, my loved ones a little more. Apple pancakes are delicious, especially thanks to the slightly sourish pieces of apple, which harmonize so perfectly with the sweet caramel note. Above all, such a junk is a very simple dish and does not require any great preparation. For the dough, essentially only separate eggs, flour and milk are needed. A little vanilla sugar – or, as in my case, a vanilla pod and sugar – and a pinch of salt complete the taste.
First, beat the egg whites in a fat-free bowl with a pinch of salt and a tiny dash of lemon juice to stiff snow. In a second bowl, the egg yolk is then lightly beaten with a little sugar and vanilla, then alternately flour and milk are stirred. Only now may this mass and Eischnell be married.
For this, one third of the egg whites mass is carefully stirred with a whisk, then another third with a wooden spoon with hole (which is also with a dough scraper or the good old whisk) underlined and finally the rest. It is important that no egg shells remain in the mass and it does not stir the mass too much. The whole thing has to give a nice airy mass.
Now it gets a bit tricky, because it’s best to have a hot oven-proof pan next to you. In it, butter and sugar are lightly caramelized before the dough is put on it. For a delicious apple pancake now come cut apple cubes and almond flakes over it, but there’s nothing wrong with other fruit to use, or just omit it.
Now the good apple pancake ends up in the warm oven and is allowed to rise loose and flaky. From here, the whole thing is a breeze!
The good thing about cooking in the oven? Nothing burns, that can only happen too quickly when cooking on the stove! ♥
And the vanilla sauce?
The vanilla sauce is the icing on the cake. Her creamy vanilla aroma conjures a radiant smile on her lips. Who can say no? The production is really quite simple, and the result suggests every finished sauce by a mile!
Anyone familiar with my recipe for Rhubarb Strawberry Sprinkles Tartelettes already knows how to make a simple pudding filling. This vanilla sauce is cooked in a similar way. For this we use a little less starch for more milk and the sauce is ready. Otherwise the production remains the same. While milk and pith of half a vanilla pod are heated in a pot, yolks and sugar are whipped up and then, with constant stirring, some cornstarch is added. Then the hot milk comes over it, everything is well stirred by and then this mass lands again in the pot. There it is once boiled and thickened while a fine sauce.
Interestingly, I read in many places that you should sweep such a sauce through a sieve. I’ve never done that before and have no reason to do that. However, if you have formed lumps, then the sauce sweeps through a sieve.
If you would like to see the intermediate steps and the contributions of others, you can find both on Instagram under the hashtag #synchronschmarrn or via my profile . For me it was also for the time being with these synchronized baking events, because I need the next Sundays for a few flea market visits and the preparation of the balcony.
That’s it for me today, if you want to know how to easily make Paneer at home and use it to conjure a delicious Palak Paneer, check it out on Friday!
- 3 eggs – separated
- 125 g of flour (type 405)
- 240 ml of milk
- Mark ½ vanilla pod
- 1 tablespoon of sugar
- 1 pinch of cinnamon (optional)
- 40 g of butter
- 2 x 30 g of sugar
- 1 apple (about 200 g)
- 1 tbsp almond flakes
- 1 egg yolk
- 15 g of sugar
- Mark ½ vanilla pod
- 1 teaspoon cornstarch
- 150 ml of milk (3.5%)
- powdered sugar
- Provide ingredients for the dough. Separate eggs for the dough. Wash the apple, peel and then cut into cubes (about 7 – 10 mm edge length).
- Preheat oven to 165 ° C circulating air or 150 ° C top / bottom heat.
- In a fat-free bowl (before briefly wiping with a little lemon juice), whisk the egg whites until lightly frothy. Beat on a high level while adding 1 small pinch of salt and if necessary a drop of lemon juice. Too stiff to beat fast.
- In another bowl, whip up the three egg yolks with 1 tablespoon sugar and the marrow ½ vanilla pod lightly, then mix one part flour and one part milk, until milk and flour are used up. Finally, add a pinch of cinnamon.
- Carefully stir in the E of the egg whisk with the whisk, then carefully fold in the rest.
- Meanwhile heat an ovenproof pan to medium high. Add the butter and let it melt, then add 30 g of sugar and lightly caramelise while stirring.
- Pour the batter into the pan and immediately remove from the heart. Sprinkle with the apples and almonds. Sprinkle half of the provided sugar (15 g) over. Put the pan in the oven and bake for 12 to 15 minutes until the dough is thoroughly cooked and begins to brown at the top.
- Remove the pan and quarter the junk. Turn the quarters and put the pan back in the oven. Bake for another 10 minutes.
- Remove the pan and with two forks, grind the dough into not too small pieces. Sprinkle with remaining sugar, stir briefly and place in the oven for a final 5 to 10 minutes.
- Meanwhile, in a saucepan heat 150 ml of milk and the marrow ½ vanilla pod until just before cooking.
- In a bowl, whip up 1 egg yolk with 15 g of sugar until light yellow, then add 1 tsp of cornstarch with constant stirring.
- Add the hot milk with further whipping and stir until well blended.
- Put this mass back into the pot and bring to a boil while stirring constantly with a whisk or a wooden spoon. The mass thickens easily. If it gets too thick, maybe add some milk.
- Reduce heat to the lowest level.
- Spread the still warm apple pancakes on a dish dusted with powdered sugar and add the hot sauce.
- Garnish with some roasted almonds and enjoy while still warm.