Apple pancakes

Peel the apples with a vegetable knife and cut out the cores. Grate the pulp on a coarse grater or cut into cubes. Then sprinkle with lemon juice to prevent the apples from browning.

Break the eggs one at a time into a deep bowl. Add a pinch of salt to them and beat with a mixer or blender until a homogeneous, light fluffy mass is obtained.

Then add sugar to the egg mixture. Cut the vanilla pod in half and remove the seeds from half. Place the seeds with the eggs. You can use vanillin from a bag. Mix everything thoroughly again.

You can use large whole grain oats or instant oats (if you want a more uniform texture). Add them to the eggs and stir.

Sift the flour along with baking powder, cinnamon, nutmeg and pour the dry mixture into the eggs in portions. Mix with a whisk, breaking up any lumps. You should get a homogeneous mass.

Pour in the milk and stir again. Add grated or diced apples (the juice they give must be drained). Stir again. The dough should be quite thick.

Heat vegetable oil in a frying pan. Spoon the dough into round pancakes. Fry on both sides until golden brown. So prepare all the pancakes.

Transfer the finished pancakes to a frying pan and place on a warm stove or in a warm place. Cover tightly with a lid. They need to be kept warm until serving.

Sort the raisins, then rinse thoroughly with warm running water. Place in a bowl and pour boiling water over it. Leave for 30 minutes. Then drain in a colander and dry well on a paper towel.

Dissolve melted butter in a saucepan, add raisins and stir. Heat, stirring, over very low heat, but do not bring to a boil (about 5 minutes). Turn off the heat and let the sauce sit for another 10 minutes. Pour melted butter with raisins over the pancakes and serve hot.