Polish Apple Pancake
"These remind me of pancakes i had as a child. I like honeycrisp apples for them"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (253.3 g)
- Calories 360.3
- Total Fat - 8.5 g
- Saturated Fat - 3 g
- Cholesterol - 229.9 mg
- Sodium - 250 mg
- Total Carbohydrate - 60.2 g
- Dietary Fiber - 7.3 g
- Sugars - 18.7 g
- Protein - 14.8 g
- Calcium - 155.3 mg
- Iron - 3.1 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a bowl, mix the diced apples with the juice of half a lemon. Set aside until later. Skip the lemon juice if the apples are already sour enough.
Step 2
In a separate mixing bowl, whisk 1 egg and 3 tablespoons of sugar until pale yellow, which should take around 2 minutes.
Step 3
Add 1 tsp of baking powder, 1 teaspoon of vanilla extract, all-purpose flour, and milk. Whisk the mixture until it's smooth and free of lumps. If the batter seems too thick, add 20ml more milk. Keep in mind that higher protein flour absorbs more liquid.
Step 4
Fold in the diced apples and mix them into the batter. (Alternatively you can grate them instead for different texture)
Step 5
Heat a frying pan over medium heat with 1 tablespoon of oil. Add 2 tablespoons of pancake mix to the pan, and spread it slightly into the desired shape. Fry the pancake on each side for around 2 minutes. If the pancake browns too quickly, turn down the heat.
Step 6
Once the pancake is cooked, dust it with icing sugar,
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh apples for this recipe for the best flavor.
- If your apples are already very sour, you can skip the lemon juice.
- Replace the all-purpose flour with whole wheat flour for a healthier option. Whole wheat flour is higher in fiber and other nutrients, and can help to increase the nutritional value of the pancakes.
- Replace the sugar with honey for a slightly different flavor. Honey has a unique flavor that can add an interesting twist to the pancakes, and it is also a natural sweetener.
Cinnamon-Raisin Pancake Add 1 teaspoon of ground cinnamon and 2 tablespoons of raisins to the batter. Fry the pancake on each side for around 2 minutes. Sprinkle the pancake with icing sugar and cinnamon before serving.
Vanilla Yogurt Parfait - A light and refreshing accompaniment to the sweet and tart flavors of the Polish Apple Pancake. The creamy yogurt and crunchy granola add texture and flavor contrast to the pancake, making it a perfect combination.
Spiced Poached Pears: Poached pears are a classic dessert that pairs perfectly with the Polish Apple Pancake. The spiced syrup adds a unique flavor that complements the sweetness of the pancake and the tartness of the apples. The pears are also a great source of fiber, making them a healthy and delicious accompaniment to the pancake.
FAQ
Q: How long should I fry the pancake for?
A: Fry the pancake on each side for around 2 minutes. If the pancake browns too quickly, turn down the heat.
Q: What type of flour should I use?
A: For pancakes, use all-purpose flour or a combination of all-purpose and whole wheat flour. Avoid using self-rising flour as it will make the pancakes too dense.
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Fun facts:
The Polish Apple Pancake is a traditional dish from the Mazovia region of Poland, and is often served as a dessert. It is also sometimes served as a breakfast dish.
The Polish Apple Pancake was famously served to the former US President Barack Obama when he visited Gdansk in 2011. He is reported to have enjoyed it very much!