Nutrition Facts
4 servings
4
Recipe for Austrian Imperial Pancake with chocolate chips and apples.
The special feature of these pancakes is that they are thick and are often served in pieces because they are difficult to handle otherwise. This version is made with chocolate chips, to please my daughters, and accompanied by homemade applesauce. A delicious combination.
Pancakes
3 eggs, whites and yolks separated
1 pinch Salt
80 cane sugar
1 Vanilla sugar
250 Whole milk
160 sifted flour
50 Chocolate chips
40 Butter
Applesauce
3 apples
1 Water
1 Cinnamon (optional)
2 light brown cane sugar
Directions
1
Start by preparing the fruit compote so it has time to cool. Peel and core the apples, and cut them into small pieces. Place them in a pan with a glass of water and cook covered over medium heat for 15-20 minutes. Remove the lid, add the spices and sugar, and cook for a few more minutes while stirring. Then, off the heat, blend to achieve a smooth purée. Let it cool.
2
Prepare the dough. In a bowl, beat the egg whites with the salt until stiff peaks form.
3
In another bowl, mix the egg yolks with the sugars. Alternately add the milk and the flour, mixing a little between each addition to achieve a smooth texture. Gently fold in the egg whites in three additions using a spatula.
4
At the end, fold in the chocolate chips.
5
Heat a crepe maker or a non-stick pan with a diameter of 24 cm (and at least 1.5 cm in height).
6
Once the pan is hot, lower the heat to medium and add 20 g of butter.
7
When the butter is melted, pour half of the batter, cover, and cook for 4-5 minutes or until the bottom of the pancake is well cooked.
8
Cut the pancake into 4 pieces and carefully turn each piece over one by one using a large spatula. Let cook for another 4-5 minutes covered.
9
Transfer to serving plates and do the same with the second pancake.
10
To finish, serve immediately, dusted with powdered sugar, alongside the applesauce. You can find the detailed recipe on my blog, as well as many other delicious recipes.
Ingredients
Pancakes
3 eggs, whites and yolks separated
1 pinch Salt
80 cane sugar
1 Vanilla sugar
250 Whole milk
160 sifted flour
50 Chocolate chips
40 Butter
Applesauce
3 apples
1 Water
1 Cinnamon (optional)
2 light brown cane sugar
Directions
Directions
1
Start by preparing the fruit compote so it has time to cool. Peel and core the apples, and cut them into small pieces. Place them in a pan with a glass of water and cook covered over medium heat for 15-20 minutes. Remove the lid, add the spices and sugar, and cook for a few more minutes while stirring. Then, off the heat, blend to achieve a smooth purée. Let it cool.
2
Prepare the dough. In a bowl, beat the egg whites with the salt until stiff peaks form.
3
In another bowl, mix the egg yolks with the sugars. Alternately add the milk and the flour, mixing a little between each addition to achieve a smooth texture. Gently fold in the egg whites in three additions using a spatula.
4
At the end, fold in the chocolate chips.
5
Heat a crepe maker or a non-stick pan with a diameter of 24 cm (and at least 1.5 cm in height).
6
Once the pan is hot, lower the heat to medium and add 20 g of butter.
7
When the butter is melted, pour half of the batter, cover, and cook for 4-5 minutes or until the bottom of the pancake is well cooked.
8
Cut the pancake into 4 pieces and carefully turn each piece over one by one using a large spatula. Let cook for another 4-5 minutes covered.
9
Transfer to serving plates and do the same with the second pancake.
10
To finish, serve immediately, dusted with powdered sugar, alongside the applesauce. You can find the detailed recipe on my blog, as well as many other delicious recipes.
Notes
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EN