Caramelized Apple Pancakes

Ingredients

• 2 unités (≈300 g) Apples (Peeled, cored and diced about 1 cm)
• 30 ml Maple syrup (Can be substituted with honey or agave syrup)
• 1 cuillère à café Ground cinnamon
• 150 g T55 wheat flour
• 50 g Semi‑whole wheat flour
• 5 g Baking powder (Approximately 1 teaspoon)
• 30 g Coconut blossom sugar
• 2 unités Eggs (Separate whites from yolks)
• 250 ml Milk
• 10 g Butter or vegetable oil (For greasing the pan)
• au goût Additional maple syrup (optional) (For serving)

Instructions

1. Prepare the apples

   Peel the apples, remove the core and dice them about 1 cm.

   Time: PT5M

2. Caramelize the apples

   Heat the saucepan over medium heat, add the apple dice, maple syrup and cinnamon. Stir regularly for 10 minutes until the apples are tender and lightly golden.

   Time: PT10M

3. Let cool

   Remove the saucepan from the heat and let the caramelized apples cool to room temperature.

   Time: PT10M

4. Separate the eggs

   In two separate bowls, separate the egg whites from the yolks.

   Time: PT2M

5. Mix the dry ingredients

   In a bowl, combine the T55 flour, semi‑whole wheat flour, baking powder and coconut blossom sugar. Whisk to homogenize.

   Time: PT2M

6. Incorporate the yolks and milk

   Make a well in the center of the dry ingredients, pour in the egg yolks and 3/4 of the milk. Mix gently, then add the remaining milk until a smooth batter forms.

   Time: PT3M

7. Add the cooled apples

   Weigh 90 g of cooled caramelized apples and fold them gently into the batter.

   Time: PT2M

8. Whip the egg whites

   Using an electric mixer, beat the egg whites until stiff peaks form.

   Time: PT5M

9. Fold in the whites

   Add the whipped whites to the batter and fold them in gently with a spatula, lifting the mixture to avoid deflating them.

   Time: PT2M

10. Prepare the pan

    Heat the non‑stick pan over medium heat, lightly grease with butter or oil, then wipe excess with paper towel.

    Time: PT2M

11. Cook the pancakes

    Pour a small ladle of batter into the pan for each pancake, spacing them apart. Wait until small bubbles appear on the surface, then gently flip with a spatula and cook another 1 minute on the other side.

    Time: PT10M

12. Serve

    Stack the pancakes, drizzle with the remaining caramelized apples and, if desired, a drizzle of maple syrup.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Maple syrup: Honey, Agave syrup
• Instead of T55 wheat flour: All‑purpose flour
• Instead of Semi‑whole wheat flour: Whole wheat flour
• Instead of Coconut blossom sugar: Brown sugar
• Instead of Milk: Almond milk, Oat milk
• Instead of Butter or vegetable oil: Sunflower oil, Coconut oil

Equipment Needed

• Saucepan
• Knife
• Cutting board
• Mixing bowl (3)
• Whisk
• Electric mixer
• Kitchen scale
• Measuring spoons and cups
• Flexible spatula
• Non‑stick pan
• Ladle or small portion spoon
• Paper towel
• Plastic wrap (optional)
• Serving plate

Critical Steps — Do Not Skip

• Caramelize the apples without burning them
• Whip the egg whites to stiff peaks
• Fold in the whipped egg whites without deflating them

Chef Tips from the Video

• Use a small 30 ml ladle to achieve uniformly sized pancakes.
• Let the batter rest for 5 minutes before cooking so the baking powder can act.
• Cook over medium‑low heat to prevent the outside from burning before the inside is cooked.

Troubleshooting

Storage

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

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

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelized apples can be prepared 24 hours ahead and kept in the refrigerator.
• The batter can rest for 5 minutes in the fridge before cooking for a lighter texture.