Apple yeast pancakes

In this recipe apples are not cut into rings, but they are diced and simply folded into a thick pancake batter, which contains yeast. The yeast creates a super fluffy pancake and also adds a wonderful depth of flavor, which emphasizes the apple’s sweet-sourish taste. These apple yeast pancakes can be either eaten plain or sprinkled with powdered sugar.

Apple yeast pancakes
Apple yeast pancakes – photo:


  • 250 g (~2 cups) flour
  • 150 ml (~2/3 cup) milk, lukewarm
  • 20 g fresh yeast (2 tsp dry yeast)
  • 2 eggs
  • 30 g (~2 tbsp) butter, melted
  • 50 g (~1/4 cup) sugar
  • 1 tbsp vanilla sugar
  • 2-3 big apples
  • oil or lard for frying

Dissolve yeast and a teaspoon of sugar in lukewarm milk.

Place flour in a bowl, add sugar, vanilla sugar, eggs, melted butter and activated yeast, and mix them into a thick batter. Peel and dice the apples and stir into the batter. Cover and let it rise for 30-35 minutes.

In a frying pan heat 4-5 tbsp lard or oil, with a tablespoon scoop batches of the pancake batter into the pan and fry until golden brown on both sides. Serve hot.

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