1

Peel and dice the apples. Melt 1 tbsp butter in a pan over medium heat, add apples and 1 tsp cinnamon, and sauté for 5–7 minutes. Stir in 2 tbsp Langnese Bee Easy Acacia Honey, let caramelize briefly, then set aside.

2

In another pan, melt the remaining butter. Add oats, a pinch of salt, 1 tbsp Langnese Bee Easy Acacia Honey, and chopped almonds. Toast over medium heat for about 5 minutes, stirring frequently, until golden. Spread on parchment paper to cool.

3

In a small bowl, combine crème fraîche with ½ tsp orange zest and ½ tsp ground vanilla. Stir in 2 tbsp of milk and mix until smooth and creamy.

4

In a large bowl, mix flour with the baking powder, a pinch of salt, and 1 tsp of cinnamon. In a separate bowl, whisk together the eggs, 250 ml milk, ½ tsp of orange zest, and 2 tbsp Langnese Bee Easy Acacia Honey. Pour the wet ingredients into the dry ingredients and stir until smooth. Heat some neutral oil in a nonstick pan. Pour in small portions and cook each pancake for about 2 minutes per side until golden and fluffy.

5

Stack the pancakes on serving plates. Top with a spoonful of creamy topping, the caramelized apples, and crunchy granola. Garnish with fresh orange slices and Langnese Bee Easy Acacia Honey.