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My absolute favourite pancake has to be the Blintz filled with cooked apples and smothered in butter and cinnamon sugar.  This type of pancake is much thicker than a regular pancake and cooked in more oil but is quite delicious. It’s a meal in itself and I often make it for my breakfast or even for dinner. I was raised eating many of the traditional German foods and still enjoy cooking and eating them now as my family do also.

Ingredients.

4 eggs.

2 cups self raising flour. [ 2 teaspoons baking powder to 6 oz, 150 gm, 1 cup plain flour, making sure it’s mixed well.]

2 cups full cream milk.

2 cups cooked apple slices.

Vegetable oil for frying.

Butter for adding on top and cinnamon sugar to sprinkle over the blintz once cooked as much or little as you prefer.

Method.

Place all ingredients into a jug or bowl and mix with a whisk untill you have a thick batter.

Heat oil about a quarter cup in a pan untill hot then add the batter about a quarter inch [6 mm] into your pan.

Once you have a crust or the batter is golden in colour add a couple spoons of the cooked apple over your batter.

Once your batter shows air bubbles turn over your blintz and turn down the heat to finish cooking till golden in colour on both sides.

Repeat till the batter is used, makes 5 to 6 blintz.

Serve hot with thin slices of butter melted over the blintz and cinnamon sugar sprinkled over the top.

Cook on medium high heat in oil till a crust forms then turn heat to medium till bubbles appear then turn and cook till golden.

Cook on medium high heat in oil till a crust forms then turn heat to medium till bubbles appear then turn and cook till golden.

 

Blintz pancake served with cinnamon sugar and melted butter.

Blintz pancake served with cinnamon sugar and melted butter.

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