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.
- 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.