Yeast pancakes with apples

512 4.79

Ingredients

approx. 30 pieces

Solution

• 40 g fresh yeast
• 1/2 cup of warm milk
• 2 tablespoons of wheat flour
• 1 teaspoon of sugar

Cake

• 3 cups of wheat flour
• a pinch of salt
• 1 cup of warm milk
• 1 egg
• 1 tablespoon of vanilla sugar
• 1 tablespoon of sugar

And

• 2 apples (hard and sour, e.g. Reneta variety)
• clarified butter and/or vegetable oil for frying
• icing sugar

Preparation

• Remove the yeast and egg from the refrigerator in advance to warm them up.

Solution

• Prepare the starter: pour warm milk into a large cup, crumble in the yeast, add 2 tablespoons of flour and 1 teaspoon of sugar. Mix thoroughly and set aside for about 10 minutes until the starter rises and fills the cup.

Cake

• Sift the flour into a large bowl, add salt, and mix. Add the yeast mixture, warm milk (1 cup), egg, vanilla sugar, and regular sugar. Gradually incorporate the flour into the mixture and slowly mix with a spoon.
• Once the ingredients are roughly combined, begin kneading the dough (it will be quite runny, so you can use a mixer or stir with a spoon). Knead for about 10 minutes. Cover with a cloth and set aside to rise for about 45 minutes.
• After this time, add the peeled and diced apples to the dough. Mix well (the dough will be very sticky) and set aside to rise for about 10-15 minutes.

Frying

• Heat a few tablespoons of clarified butter or oil in a pan – preferably at least 3 mm thick. Dip the spoon in cold water, then scoop out portions of the batter and place them on the pan.
• Fry for about 2.5 minutes over moderate heat (the pancakes will expand during frying). Flip and repeat the frying process.
• Fry another batch of pancakes, adding more fat to the pan as needed. It's also a good idea to remove any leftovers from the previous batch and add fresh fat.
• After frying, place on paper towels. Sprinkle with powdered sugar before serving.