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Luchow's German apple cakes

Method

  • Whisk ¾ cup flour with the eggs, ½ tbsp sugar and the salt in a large bowl until well combined.
  • Add the milk, all at once, and whisk until smooth. Set aside to stand for 30 mins.
  • Then add the apple with a little more flour if too thin. Stir well and taste, adding more sugar if needed.
  • Heat a little oil and a knob of butter in a non-stick heavy-bottomed (or crepe) pan until just melted and cook a few dollops of the batter at a time, making sure there is plenty of apple, until golden brown on both sides. Don’t over crowd the pan! Drain well.
  • Then combine 2 tbsp sugar with the cinnamon.
  • Serve the cakes with the cinnamon sugar sprinkled on top and a dollop of cream on the side, if you like.
  • nb.  If you like neat cakes, use pastry cutters in the pan.

Ingredients

  • ¾-1 cup sifted plain flour
  • 3 large eggs
  • 3+ tbsp white sugar
  • a good pinch of salt
  • 1 cup cold milk
  • 2 Granny Smith apples, cored, peeled & finely diced
  • vegetable or olive oil
  • unsalted butter
  • 2 tbsp ground cinnamon

 

 

 

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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