This is a recipe that has been a regular in my family ever since I can remember. My grandparents have a big apple tree in their garden and every fall there’s an abundance of ripe apples available, so we’re making loads of apple cake, apple sauce and also these small apple pancakes which everyone loves. Preparing and frying up enough pancakes for our extended family usually takes some time, but they’re worth waiting for!
Recipe tips
If using butter or another fat/oil with a low smoke point, make sure to fry on low heat to keep your pan from smoking. These pancakes are great on their own, but can also be dusted with a little bit of cinnamon (only for kids over the age of one, if no allergy is present) and served with homemade berry compote such as blueberries, raspberries and the like. If you want to avoid wheat, replace the flour with almond flour but use slightly less (about 2/3) in order to get a similar, pourable consistency. Substitute cows milk with other milks like oat milk, almond milk etc., if needed.
Ingredients
125 g (1 c) wholemeal flour
1-2 eggs
125 ml (1 c) milk
1 large or 2 small apples
25 g butter or coconut oil
Method
1. Whisk flour, eggs and milk in a bowl.
2. Peel and core apples, cut in 8 parts, slice thinly and combine with the batter.
3. Melt a small amount of butter or coconut oil in a large frying pan on low to medium heat. When warm, pour in small amounts of batter, making three mini pancakes per pan. Flatten any apple slices that are sticking up.
4. Fry on one side until golden (around 2 minutes, usually until top is just dry), then flip and fry for another 1-2 minutes.
5. Serve on their own or with berry fruit compote.
Preparation: 5 min | Cooking time: 15 min | Servings: 12 small pancakes
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