Apple Pancakes with Potato Soup

Ingredients

• 200 g Flour
• 1 pinch salt
• 2 tbsp sugar
• 1 packet vanilla sugar
• 375 ml milk
• 3 eggs (medium size)
• 2 tart apples
• butter shortening (for frying)
• 50 g fully smoked bacon
• 1 onion
• 1 tbsp oil
• 4 potatoes (starchy)
• 1 l vegetable broth (instant)
• Salt
• ground pepper
• 1 bunch spring onions

Instructions

1. 1.

   Mix flour with salt, sugar and vanilla sugar in a bowl. Whisk in milk and eggs. Let rest for 30 minutes.

2. 2.

   Meanwhile, dice bacon finely. Peel and dice onion. Peel, wash and cut potatoes into pieces. Heat oil in a pot. Sauté bacon and onion. Add potatoes and brown briefly.

3. 3.

   Pour in broth and simmer covered for 30 minutes. Puree everything and season with salt and pepper. Chop spring onions finely and add to hot soup; let infuse for 5 minutes.

4. 4.

   Quarter apples, peel, core and slice into thin strips. Heat a little butter shortening in a small non-stick pan for each pancake. Pour a ladle of batter and a few apple slices into the pan. Cook until golden on both sides. Repeat for remaining pancakes. Keep warm.

5. 5.

   Serve pancakes with soup together.