Fluffy Apple Pancakes (Print Version)
# Ingredients:
→ Pancake mixture
01 -
1/4 teaspoon salt
02 -
2 tablespoons sugar
03 -
1 tablespoon butter, melted
04 -
1 1/2 teaspoons baking powder
05 -
1 cup (125g) flour (gently scoop, don’t pack)
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 cup (240g) plain yogurt
→ Extras
09 -
4 soft apples (570g/20oz), like Gala
10 -
Vegetable oil or clarified butter for frying
11 -
Cinnamon sugar or powdered sugar, for topping
# Instructions:
01 -
In a mixing bowl, stir together the yogurt, eggs, vanilla, sugar, butter, salt, and baking powder until smooth. Slowly whisk the flour into the mixture just until everything is combined. Avoid stirring too much!
02 -
Take the apples, peel off the skins, and remove the cores. Slice into rings about 1/3 inch thick (roughly 5-7mm). Keep the thickness thin enough for even cooking.
03 -
Warm up a little oil or clarified butter over medium heat in a non-stick pan. Coat apple slices in the batter and lay them in the pan. Check the center hole–remove extra batter if needed so they cook evenly. Fry until crisp on one side, flip, and do the same for the other. The centers should feel firm when done.
04 -
Place the cooked apple pancakes on plates. Sprinkle cinnamon sugar (while warm) or powdered sugar (once they cool a bit). These are best enjoyed hot!
# Notes:
01 -
The batter has yogurt instead of milk, making it thicker to coat the apples nicely. This keeps the pancakes very fluffy and soft.
02 -
To measure flour correctly: fluff it first, then scoop with a spoon into your cup. Level it off gently with a knife so you don’t end up with too much, which makes pancakes dense.
03 -
If you'd rather stick with the classic milk version, swap in: 3/4 cup (180g) of milk, 2 large eggs, 1 tablespoon melted butter, 2 tablespoons sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, 1 1/2 cups (190g) flour, and 1 1/2 teaspoons baking powder.