Pomegranate Pancakes with Caramelized Apples

Separate the eggs and chill the egg whites.

Mix flour, baking powder, milk, honey and egg yolks until smooth. Let rest for approx. 15 minutes. Stir in the pomegranate seeds.

Beat egg whites in a tall bowl with the salt until stiff peaks form, fold into batter.

Heat a little butter in a non-stick skillet, drop in blobs of batter with a tablespoon and bake until golden brown, 1-2 minutes on each side. Turn and finish baking in 1-2 minutes on the other side as well until golden brown.

Bake all the pancakes in batches in this manner. Keep warm on a plate in the oven at 80 °C.

For the apples, melt sugar in a pan. Add the apple and butter, let it caramelize and then deglaze with the egg liqueur. Allow to reduce a little.

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