A fail-proof recipe for crispy on the outside and soft on the inside pancakes with juicy apples.
Ingredients
Starter:
- 40 g fresh yeast
- 1/2 cup warm milk
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
Dough:
- 3 cups all-purpose flour
- a pinch of salt
- 1 cup warm milk
- 1 egg
- 1 tablespoon vanilla sugar
- 1 tablespoon sugar
Also:
- 2 apples (firm and tart, e.g., Granny Smith)
- clarified butter and/or vegetable oil for frying
- powdered sugar
Preparation
Take out the yeast and egg from the fridge in advance to warm up.
Starter: Prepare the starter: in a large cup, pour warm milk, crumble yeast into it, add 2 tablespoons of flour and 1 teaspoon of sugar. Mix well and set aside for about 10 minutes until the starter rises and fills the entire cup.
Dough: Sift flour into a large bowl, add salt and mix. Add the yeast starter, remaining warm milk, egg, vanilla sugar, and regular sugar. Gradually bring the flour into the center and slowly mix the ingredients with a spoon.
Once the ingredients are roughly combined, start kneading the dough (it will be quite loose, so you can use a mixer or continue mixing with a spoon). Knead for about 10 minutes. Cover with a cloth and let it rise for about 45 minutes.
After this time, add peeled and diced apples to the dough. Mix (the dough will be very sticky) and let it rest for about 10 – 15 minutes to rise.
Frying: Heat a few tablespoons of clarified butter or vegetable oil in a skillet – ideally a layer of about 3 mm of fat. Dip a spoon in cold water, then scoop portions of the dough and place them on the skillet.
Fry for about 2.5 minutes over moderate heat (pancakes will rise during frying). Flip to the other side and repeat frying.
Fry another batch of pancakes, adding more fat to the skillet if needed. It’s also good to remove any remnants from the previous batch and pour fresh fat.
After frying, place on paper towels. Dust with powdered sugar before serving.
