Trhanec
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Peel the apples, core them, and slice them thinly. Separate the eggs into yolks and whites. In a bowl, whisk together the flour, salt, milk, granulated sugar, and egg yolks until smooth. Whisk the egg whites into a stiff peak and carefully fold them into the batter.
In a pan over medium-low heat, melt one-third of the butter, add the sliced apples, and let them soften for 1.5 minutes.
Pour in half of the batter, let it cook for 30 seconds, and sprinkle with half of the raisins. Let the bottom side of the batter turn golden. Then flip it, add some more butter, let it cook for 1 minute on the other side, and tear it apart with flat spatulas. Add another portion of butter.
Chef's tip
You can add 100 g of soft quark cheese to the batter. The Trhanec will be juicier. You can soak the raisins in Tuzemák (Czech rum) and hot water. They will plump up and be juicier. You can prepare this recipe all at once in a large, deep pan, or divide everything in half and prepare it in a smaller pan (24 cm diameter) in two batches. It is extremely important not to rush the Trhanec. You must bake it slowly in a pan over low heat. Serve the Trhanec with vanilla ice cream, apple puree, or plum compote.