Caramelized Apple Pancakes

Ingredients

• 2 pieces Apples (washed, peeled, cut into small dice)
• 30 g Butter (for caramelizing the apples)
• 1 tablespoon Sugar (for the apples) (or brown sugar)
• 0.5 teaspoon Ground cinnamon (or vanilla to taste)
• 100 g Vanilla yogurt (or plain yogurt)
• 3 pieces Eggs (fresh eggs)
• 30 g Sugar (in the batter) (optional)
• 1 pinch Salt
• 150 g All-purpose flour (sift to avoid lumps)
• 7 g Baking powder (1 sachet (7 g))

Instructions

1. Prepare the apples

   Wash, peel, cut the apples into large quarters, remove the core, then cut into thin slices and finally into small dice.

   Time: PT10M

2. Caramelize the apples

   Melt 30 g butter in a pan over medium heat, add the apple dice, stir, add 1 tbsp sugar and ½ tsp ground cinnamon (or vanilla). Cook 10 minutes stirring until the apples are tender and caramelized.

   Time: PT10M

3. Cool the apples

   Remove the pan from the heat and let the caramelized apples cool for 5 minutes.

   Time: PT5M

4. Prepare the pancake batter

   In a large bowl, combine the vanilla yogurt, eggs, sugar (optional) and a pinch of salt. Whisk until smooth.

   Time: PT5M

5. Incorporate the dry ingredients

   Add the sifted flour and baking powder. Mix from the centre towards the edges until the flour disappears.

   Time: PT5M

6. Fold in the caramelized apples

   Add the cooled caramelized apples to the batter and fold gently.

   Time: PT2M

7. Batter rest (optional)

   Let the batter rest in the refrigerator for 10 minutes for extra lightness.

   Time: PT10M

8. Cook the pancakes

   Heat a non‑stick pan over medium heat (about 180°C). Pour a small ladle of batter, cook 2 minutes until bubbles form, flip and cook 2 minutes on the other side. Repeat until batter is used up (about 15 pancakes).

   Time: PT1H

   Temperature: 180°C

9. Serve

   Serve the pancakes warm, optionally dusted with powdered sugar or accompanied by maple syrup.

   Time: PT0M

Nutrition Facts

Calories

92

Protein

6 g

Carbohydrates

15 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Apples: pears
• Instead of Butter: vegetable oil
• Instead of Sugar (for the apples): honey, maple syrup
• Instead of Ground cinnamon: vanilla extract
• Instead of Vanilla yogurt: quark, kefir
• Instead of Eggs: banana puree, apple sauce (vegan version)
• Instead of Sugar (in the batter): sweetener
• Instead of All-purpose flour: whole wheat flour, gluten‑free flour
• Instead of Baking powder: baking soda + vinegar

Equipment Needed

• Kitchen knife
• Cutting board
• Large non‑stick skillet
• Wooden spatula
• Large bowl
• Whisk
• Round cutter (optional) (optional)

Critical Steps — Do Not Skip

• Prepare the apples in small dice
• Caramelize the apples without burning them
• Cook the pancakes over medium heat (180°C) to achieve a nice color

Chef Tips from the Video

• Use Greek yogurt for an even fluffier pancake.
• Add a pinch of nutmeg with the cinnamon for more aromatic depth.
• Serve with salted butter caramel for a decadent taste.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for 2 days.

Freezer: Wrap the pancakes individually and freeze up to 1 month.

Room temperature: At room temperature, the pancakes stay good for 2 hours.

Make-Ahead Tips

• Prepare the caramelized apples the day before and gently reheat before folding in.
• The batter can be kept in the refrigerator for 24 hours; the pancakes will be just as fluffy.