Thursday, 6 September 2012

Apfelküchli - Apple Drop Scones






































My Aunty gave me this recipe, she lives in Germany where they love these little cakes and eat them warm for breakfast or cold the next day with tea or coffee. The batter mix resembles drop scones or Scotch pancakes we have in Britain but less runny. In fact it should be able to hold its mound shape  when dropped into the hot oil. For this you would need to use a lot of oil, which I tried to avoid, and flat drop scones cook perfectly in very little oil, so I added a bit more milk to the batter. This recipe makes about 12 Apfelküchli. Delicious autumn breakfast treat and very quick to make. For grown ups you could add some Calvados to the mix. Serve it warm with a dust of vanilla sugar, softly whipped cream or Cornish clotted cream, like we did - luckily the boys brought a big tub back from their trip to Sennen last week!

400g dessert apples
1 egg
2 tbsp caster sugar
100g plain flour
1/2 tsp baking powder
pinch of cinnamon 
splash of milk 
oil for frying (flavourless groundnut oil or vegetable oil)

Peel and grate the apples. Mix with the egg yolk, splash of milk, sugar, cinnamon, baking powder and flour until combined. Beat the egg white until firm and fold into the batter gently. Let it rest for 10-15 minutes. Heat a teaspoon of oil in a frying pan and using a tablespoon scoop, drop, slightly shape and flatten the batter. Fry it on both sides until nicely coloured and cooked through. Drain them on kitchen towel and sprinkle with vanilla sugar or icing sugar.


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