Remove the peel from the apples, core them and cut them roughly into cubes. Put in a saucepan with apple juice and juice of one lemon, vanillin sugar and 3 tbsp. sugar, bring to a boil. Simmer on low heat for 10-15 min. Stir from time to time. Season compote with remaining sugar and cool.
Peel onion, grate finely. Peel, rinse and grate potatoes. Mix with onion, eggs, a little salt and flour.
3. Heat 1 tbsp. clarified butter in a large non-stick frying pan. Form 3-4 patties from the potato mixture with a tbsp. into the hot fat and press a little bit flat. Toast over medium heat until golden brown on each side. Keep warm. Roast another 9-12 pancakes in the same way.
Serve potato pancakes with apple compote and perhaps garnish. Serve with sugar beet syrup and brown bread.
Duration of preparation: 50 min.
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Tip: Instead of clarified butter, you can also use butter in most cases.
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