KIKU Apple Pancake

By Ralf Hörger

Preparation time

40 minutes




  • 200 g spelt flour
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 0.2 l milk
  • 4 fresh egg yolks
  • KIKU apples quartered and cored
  • 2 tbsp sugar
  • 1 tbsp water
  • 50 g raisins
  • 40 g sliced almonds
  • KIKU apples, cored and sliced
  • 4 fresh egg whites
  • 1 pinch of salt
  • 3 tbsp sugar
  • Clarified butter for baking
  • Powdered sugar for dusting


Mix the flour, vanilla sugar and salt in a bowl and make a well in the center. Mix the milk and egg yolks and gradually pour into the hollow, stirring with a whisk. Continue stirring until the batter is smooth. Cover and leave to soak at room temperature for approx. 30 minutes.
Simmer the KIKU apples with the sugar and water for approx. 6 minutes to make a stewed apple.
Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites are glossy. Carefully fold into the batter.
Add a little clarified butter to the pan and heat up. Add 1/3 of the dough as well as the apple pieces, raisins and almonds and bake for approx. 2 minutes until the underside comes away and is light brown. Using two spatulas, divide the dough into four pieces, turn carefully and bake for a further approx. 1 minute. Tear the pancake with the roasting shovels, bake for another minute or so, then remove and keep warm. Do the same with the rest of the dough and the apple slices.
Dust the pancake with powdered sugar and serve with the KIKU apple compote.

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