Fluffy Apple Pancakes (Print Version)
# Ingredients:
→ Pancake mixture
01 -
240g (1 cup) plain yogurt
02 -
2 big eggs
03 -
1 tsp vanilla
04 -
2 tbsp granulated sugar
05 -
1 tbsp butter, melted
06 -
A pinch (1/4 tsp) salt
07 -
1 1/2 tsp baking powder
08 -
125g (1 cup) all-purpose flour, spooned in carefully and leveled off
→ Extras
09 -
4 small, soft apples (like Gala, about 20oz/570g)
10 -
Vegetable oil or clarified butter (for frying)
11 -
Cinnamon sugar or powdered sugar (for topping)
# Instructions:
01 -
In a big bowl, whisk together yogurt, eggs, vanilla, sugar, melted butter, salt, and baking powder until smooth. Add in the flour little by little, stirring gently until just mixed. Don't overdo it!
02 -
Peel the apples and take out the cores with a corer or knife. Cut the apples into rings about 5-7mm (1/3 inch) thick. Thicker pieces won't soften as they cook.
03 -
Warm up some oil or clarified butter in a non-stick frying pan over medium heat. Dip an apple slice into the batter, making sure it's covered all over, then place it into the pan. If the hole in the apple gets filled with batter, scoop it out before frying. Cook until one side is golden, then flip and do the other side. They shouldn't feel gooey inside when done.
04 -
Put the apple pancakes on plates, sprinkle them with powdered or cinnamon sugar while they're still warm (or let them cool slightly before adding powdered sugar). Serve right away!
# Notes:
01 -
With yogurt instead of milk, the batter becomes thicker, which sticks beautifully to the apples and makes them turn out extra fluffy and soft.
02 -
To measure flour accurately, spoon it into your measuring cup (don’t scoop it straight) and level it off with a flat edge, like a knife. This keeps the pancakes from being heavy or dry.
03 -
Want to make these with milk instead? Swap the yogurt for 3/4 cup (180g) milk. Use 2 eggs, 2 tbsp sugar, 1 tsp vanilla, 1 tbsp melted butter, 190g (1 1/2 cups) flour, 1/4 tsp salt, and 1 1/2 tsp baking powder.