Total Time: 30 minutes
100g of cane sugar
200g of semi-coarse flour (100g of strong wheat flour + 100g of plain flour), sifted
250ml of milk
2 large apples, washed, peeled and grated
A pinch of sea salt
Then add flour, milk and whisk some more.
Gently stir in the apples by using spatula.
In a medium metal bowl whisk the egg whites with a pinch of salt and beat until soft peaks form.
Mold the egg whites gently into the batter, one-third at a time.
Add a splash of olive oil into the batter and set aside.
Heat up a non-sticking deep-frying pan on high heat and add one tablespoon of oil.
Pour 1 large spoon of batter into the pan and fry until you see bubbles on the top. Next, flip the pancake over and fry until both sides are golden. Continue until there is no batter left. Serve immediately with some cinnamon sugar and a cup of tea or coffee. Yummy!
Makes 4 serves.