Apple pancakes

Name: Apple pancakes
Ingredients: 4 eggs; 1/4 teaspoon salt; 100 ml milk; 30 g softened butter; 1 vial (10 ml) vanilla essence; 6 tablespoons flour; 1/2 packet (5 g) baking powder; 3 medium apples (450 g); 1/2 teaspoon ground cinnamon; 2 tablespoons icing sugar; 100 g strawberries

Dessert - Apple pancakes by Gratiana E. - Recipia

Apple pancakes are served warm for breakfast or as dessert; they turn out fluffy, with a soft middle, grated apples and golden edges browned in the pan. I choose firm apples and grate them just before mixing them in, so the strands stay intact in the batter and they don't release too much juice into the bowl while I heat the pan. Prep: 15 minutes. Cook: 20 minutes. Rest: 0 minutes. Total time: 35 minutes. Servings: 4. Approximately 270 kcal and 9 g protein per serving.

Ingredients

4 eggs
1/4 teaspoon salt
100 ml milk
30 g softened butter
1 vial (10 ml) vanilla essence
6 tablespoons flour
1/2 packet (5 g) baking powder
3 medium apples (450 g)
1/2 teaspoon ground cinnamon
2 tablespoons icing sugar
100 g strawberries

Preparation

1. Beat the eggs with the salt in a large bowl, just until combined. 2. Add the milk, softened butter and vanilla essence. Mix until incorporated. 3. Gradually mix in the flour and baking powder. The batter thickens as you add the flour. 4. Peel and grate the apples. Stir them into the batter with the cinnamon and icing sugar. 5. Heat a large, dry pan for about 2 minutes, until very hot. 6. Add 2 tablespoons of batter for each pancake, without spreading it out. Cook 2-3 pancakes at a time, in about 9 batches, for around 1 minute on the first side; flip them and cook for 1 more minute, until golden. 7. Serve plain or with 100 g of strawberries on top.

Notes

For a gluten-free version, replace the 6 tablespoons of flour with 6 tablespoons of gluten-free cake mix. The regular version contains gluten, eggs and dairy. You can serve them with black tea, and leave the strawberries on the table separately so everyone can add them to taste. Store the cooked pancakes in a sealed container in the fridge for up to 3 days. I cook them close to serving time; when I double the batch, I keep the first batch covered and carry on with the next. Choose firm apples that grate into strands, not floury apples that break down on the grater. If they release a lot of juice after grating, drain the liquid collected in the bowl without pressing the flesh. For smaller pancakes, use 1 tablespoon of batter instead of 2, especially if your pan isn't roomy.