I’m on a roll here with recipes of typical Viennese/Austrian desserts. I hope I don’t bore you all too much, but these recipes are all just so easy and so tasty.
This recipe for example is something I grew up with. It’s something my great grandmother used to make for me often (she also baked elderflowers, which smell great but taste… like not much to be honest). Anyways, it’s also something I regularly ate at school for lunch, but never really made myself – until last night. I was pleasantly suprised by how easy, quick and well these turned out!
Additional you might want to get some ice cream (vanilla usually, but I’ve also had it with cinnamon, walnut or pistacchio ice cream), or cinnamon sugar. I also reccomend you drink a glass of milk with it.
What to do:
Mix the eggs, flour, salt and milk until you have a smooth batter. I haven’t posted a recipe for Palatschinken (typical Austrian pancakes) yet, but this batter should be a bit thicker than that one as it has to stick to the apples.
Peel the apples and remove the core. Cut into rings and let them soak in the rum-lemon juice mixture. Dip them in the batter and bake until golden brown.
Serve with powder sugar or cinnamon sugar, top off with ice cream of your choice. That’s it.