Apple pancakes

GW2_Plush Tybalt Backpack_13Our regular readers may already know about my urge to change this blog’s content to one focusing on cooking recipes. This year is no different. The urge returned! But I thought this time, I would give a little nod to our past as a blog focusing on games. So, I figured I would give a small tribute to Tybalt (*sniff*) and dedicate this recipe to him.

Apple pancakes!

Light and dark apple pancakesWhen I was a kid, I actually never liked pancakes or crêpes. There were two exceptions to this rule. Number 1 was crêpes (with Nutella) when it was freezing cold outside, usually when I was at a Christmas market with my family or later with friends, but only one each year or so. And number 2 were my mum’s apple pancakes. I refused to eat them when she had not put apple in them. Yes, even if there was chocolate. There had to be apples. A few months ago, I remembered those apple pancakes and really wanted to make them, but did not have my mum’s recipe. In the past, when I had asked my mum for recipes, she often said: Oh, I don’t remember! – So, I went to the internet and searched a recipe database until I had found a recipe I really liked. I altered it a bit to fit to our tastes and now I can share it with you.

The ingredients should be enough for two people. I think it was something like 6 pancakes in total. You will need:

  • 3 eggs (fresh ones!)
  • 190 g flour
  • 190 ml milk (I use low-fat)
  • 190 ml mineral water (with gas)
  • 2 apples (unless they’re big ones, then one – or still two if you really like apples)
  • oil for the pan (I usually use about 10 ml here that I put on a paper towel which I use to “wipe” through the cold pan)
  • 2 g sugar (really, just a bit)
  • a bit of salt
  • baking powder (as much as you need for 190 g flour)

About the apples: We use red ones, usually Braeburn or Pink Lady, though Braeburn is better if you ask me.

Peel the apples and cut them into slices or smaller pieces. Separate the egg whites from the yolks. Add a bit of salt, the sugar, flour, baking powder, milk and water to the egg yolks and mix it well. Beat the egg whites until stiff. Add the stiff egg whites to the dough. Be careful, though, as the “fluffiness” should not be mixed away. Then put in the apple slices.

Heat up a pan. Add the oil. Wait until the pan is reasonably hot (not too hot, but not cold either – this depends on your oven). Add some of your dough now (about 1/6, but this also depends on the size of your pan… you could also make mini pancakes, after all). Wait until the pancake is “stiff” on one side and doesn’t stick to the pan’s surface anymore. Then carefully turn it around and wait again until it’s “stiff”. These steps can’t really be “measured” in time as every pan and stove is different. Also, some people like their pancakes a little darker than others. So it comes to personal preferences. I usually wait until I can safely turn it around with no issue because the pancake is loose in the pan.

As an additional warning: “Fresh” eggs are preferred because depending on how much heat and time you give the pancakes, the inside can still be a bit more liquid. So it’s safer to have eggs that are as fresh and possible.

I hope you enjoy these April pancakes! Bon appetit!

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