Apple pancakes – so fluffy & delicious
Ingredients · Servings 4
- 2 apples (approx. 400 g)
- 3 eggs (size M)
- 1 pinch of salt
- 1 packet of Bourbon vanilla sugar
- 50 g sugar
- 250 g Flour (Type 405)
- 200 ml milk (1
- 5% Fat)
- 100 ml mineral water
- 4 tablespoons rapeseed oil
- 1 tsp icing sugar (optional)
Method · 40 min
- Wash the apples, peel if necessary, quarter them and remove the cores. Slice or shave the apple quarters into thin slices.
- Separate the eggs and beat the egg whites with a pinch of salt until stiff.
- In a separate bowl, whisk the egg yolks with the bourbon vanilla sugar and the sugar until foamy. Gradually stir in the flour, alternating with the milk and the sparkling water, until a smooth batter forms.
- Gently fold the beaten egg whites into the batter to maintain its fluffy consistency. Carefully mix the apple slices into the batter.
- Heat the rapeseed oil in batches in a non-stick pan and add one small ladleful of batter per pancake. Cook over medium heat until golden brown and fluffy on both sides.
- Arrange the finished apple pancakes on plates and dust with powdered sugar if desired.
Apple pancakes
Apple pancakes are a true classic, and this simple recipe makes them quick and easy to prepare in a pan. These apple pancakes, flavored with vanilla and baked to a golden brown, combine sweet apples with fluffy batter for a truly delightful treat. Ideal for a leisurely breakfast or as a sweet main course.
You will need: kitchen scales or measuring cups, 1 cutting board, 1 kitchen knife, 2 mixing bowls, 1 hand mixer, 1 frying pan, 1 spatula, 1 whisk.
For extra aromatic apple pancakes, choose an apple variety that remains firm when cooked and has a sweet-tart flavor, such as Boskoop or Braeburn. A touch of cinnamon in the batter adds a warm spice to the pancakes and pairs perfectly with the vanilla.
