Apfelpfannkuchen
A. Pancakes: mix ingredients in a bowl
3 large organic eggs
¾ cups (180 ml) each: white flour and organic milk (or a gluten-free flour and almond milk)
½ tsp. (2,5 ml) sea salt
1 1/2 Tbs. (45 ml) unsalted organic butter (almond butter-dairy free)
optional: 1/2 cup (120 ml) thin sliced organic apples
B. Filling: mix together and add to pancake mixture
1 pound (450 g) tarted fresh organic apples, chopped
1/4 cup (60 ml) each: melted butter and sugar
powdered cinnamon and nutmeg
C. Cook:
Pour mixture into a frying pan. Cook until done.
D. Serve with
Topping:
optional: 2 Tbs. (30 ml) melted butter and/or powdered sugar
