Preparation
- Peel the apples, remove the core and cut into approx. 5 mm cubes. Sprinkle with lemon juice to prevent the cubes from turning brown.
- Mix the Tempura Batter and milk with a whisk until lump-free and leave to soak for 5 minutes. Then fold the apple cubes and chocolate sprinkles into the dough.
- Heat clarified butter (approx. 2-3 mm high) in a frying pan over a medium heat.
- Pour 1 tbsp of dough into the hot fat for each pancake and flatten slightly. Fry the pancakes slowly on both sides until golden brown and drain on kitchen paper.
- Arrange the pancakes on plates and dust with powdered sugar. Serve with a scoop of ice cream or fresh fruit.
