Sweet apple rings in fluffy vanilla batter

PREPARING

Pour milk into a bowl, add eggs and flour. Include a pinch of salt, a teaspoon of baking powder, and sugar. Mix the batter for a few minutes until smooth to eliminate any lumps.

Let the batter rest for 10 minutes, though this is not necessary if the milk and eggs were not cold. The batter should be thicker than a classic pancake mix.

Wash the apples and slice them into 4 mm thick rings, ensuring the core remains in the center. Remove the core from each apple ring. Thoroughly mix the thick pancake batter and heat a pan with oil spread evenly.

Using tongs, dip each apple ring into the batter and place it on the pan. After about 2 minutes, flip each pancake. The second side usually requires a bit less time to fry. The apple batter pancakes are ready to be taken off the pan when both sides are nicely browned. If the pancakes brown too quickly, reduce the heat.

Top the cooled pancakes with whipped cream, decorate with green sprouts and powdered sugar.