Ingredients
- 425 g all-purpose flour
- 200 g sugar (divided)
- 2.5 tsp baking powder
- 1.5 limes (juice)
- 190 g walnuts
- 8 eggs
- 450 ml Oldenburger Fullcream Milk, 3.5% fat
- 1.5 apples
- mark of 2.5 vanilla pod
- salt
- Oldenburger Butter, unsalted for frying
- grapes for serving
- maple syrup for serving
Instructions
Preparation
The Batter
Caramelizing the Walnuts
Making the Pancakes
The Final Touch
Tips from Chefs to Chefs
01. Unsalted butter is just right for baking sweet cakes and desserts. It adds a wonderful rich flavour to any pastry. Salt is sometimes added for a more savoury taste. Unsalted butter, however keeps just as long as salted butter. It should be stored at -18 to +8 °C. Butter freezes well.
02. For pancakes to get nice and fluffy, use some baking powder and beat the egg whites before folding into the batter.