Definitely… My favorite desert!!

I have no idea how long I have experimented for me to find the perfect desert. It wasn’t easy for me since I am not really into sweets. But this pan cake makes me weak! Wooooooow, its simply terrific.

A little advice. You have to ABSOLUTELY enjoy the pancake tepid. Heeeeeelp, I think I must go back to the kitchen to prepare another one!!

Ingredients:

150 g of yellow! corn flour *The pre cooked one of the company P.A.N available in Asian or Mexican shops. But also available at amazon*

500ml almond milk *optional any other herbal milk

1 big apple

100 g of cane sugar

1 vanilla-pod

Some cane sugar to strew

A little bit of vegan butter for the pan.

Preparation:

Peel the apple, halve it, remove the seeds and cut the apple into thin slices. Halve the vanilla-pod and scratch out the pulp with a knife or a small spoon. Fill the flour, the sugar and the pulp into a bowl, add the milk and stir very well. That works best with a simple cooking spoon. The dough will be a bit firmer than a normal pancake, but that’s totally correct so don’t worry. Put some butter in the pan, take a soup ladle and pour an approx. 2 cm thick layer into the frying pan. *I used a small pan for my pan cakes *Important: Bake the pan cakes thoroughly at a low temperature from both sides until they are crispy. Finally lift the pancakes carefully out of the frying pan, place them on a plate, stray some sugar over and when ever possible serve them tepid and with fresh apple compote 😉

Enjoy

Micha ♥