Zutaten für Blepandekager Danish Apple Pancakes
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Zubereitung von Blepandekager Danish Apple Pancakes
- In a large bowl, lightly beat 2 large eggs.
- Add 1 cup of milk to the beaten eggs and whisk to combine.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Stir in 1/2 cup heavy cream.
- Peel and thinly slice 2-3 medium apples (about 3 cups).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the apple slices until softened and lightly browned, about 5-7 minutes.
- Preheat oven to 260°C (500°F).
- Grease a 9-inch oven-safe skillet or baking dish with butter.
- Arrange the sautéed apple slices evenly in the bottom of the prepared dish.
- Pour the batter over the apples.
- Bake for 25-30 minutes, or until the pancake is golden brown and cooked through.
- Remove from oven and sprinkle generously with a mixture of 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
- Dot the top with 1 tablespoon of butter.
- Return to the oven for 5-7 minutes, or until the butter is melted and the pancake is lightly browned.
- Let cool slightly before sprinkling with a squeeze of fresh lemon juice.
- Cut into wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
62g
Fat
54g
Carbs
12g
