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Apple Pancakes

4 servings

Ingredients

• 2 small soup plates apples, finely sliced
• sugar (a little)
• lemon zest (a little)
• white wine (a little)
• 6 pcs egg yolks
• 2 tbsp potato starch
• 0.25 l thick sour cream
• salt (a little)
• cinnamon (a little)
• 6 pcs egg whites
• sugar, for sprinkling (a little)

Instructions

1. For 2 pancakes, cook the finely sliced apples with sugar, lemon zest, and a little white wine until no liquid remains.
2. Beat egg yolks, potato starch, thick sour cream, salt, and cinnamon, fold in the stiff egg whites, and add a quarter of the batter to the pan.
3. As soon as it is dark yellow, transfer it to a hot platter, bake the second pancake of the same size, spread with half of the apples, place the first pancake on top, and bake both sides a little more.
4. Sprinkle with sugar and proceed similarly with the second pancake.

Modernized from a treasured 19th-century German cookbook.