Servings 4 people
Ingredients
For the cake batter (makes about 12 pancakes 8-cm-diameter)
- 1 cup all purpose flour (170 g)
- 1/2 cup + 4 tbsp milk (180 g)
- 1 medium egg
- 1 tbsp granulated sugar (15 g)
- 1 tbsp melted butter (20 g)
- 1 tsp baking powder (4 g)
- 1/2 tsp salt (3 g)
- 1 tbsp clarified butter for the pan (20 g)
For the topping
- 1 apple "Ambrosia", thinly sliced
- 1 tbsp sunflower seeds
- 1 tsp chia seeds
- 1/2 cup yogurt (125 ml)
- maple syrup
Instructions
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Put all the ingredients for the cake batter in a large bowl and mix with a spoon until smooth. Let the batter sit for a few minutes.
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Heat a medium size skillet (non-stick or cast iron) over medium heat and add 3 tsp of clarified butter.
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Pour some cake batter (approximately 3 tbsp) in the heated pan. Wait until the top of the pancakes starts bubbling, then turn it upside down and cook until golden brown on both sides.
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Repeat until the batter is used up. Each time add 1 tsp of clarified butter in the skillet.
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Serve the pancakes hot, topped with apples, yogurt, seeds and lots of maple syrup.
This recipe is a collaboration with Mela Val Venosta
