Polish Apple Pancakes (No Yeast)
These traditional Polish apple pancakes are made without yeast and contain buttermilk. They are moist, fluffy, incredibly easy to make and delicious! Preparation takes minutes.
Servings 16 pancakes
Calories 88kcal
Equipment
- Large non-stick frying pan
- Box grater
Ingredients
- 11.64 ounces apples 2-2½ med. apples, unpeeled
- 1 large egg at room temperature
- 1¼ cups buttermilk at room temperature
- 1½ teaspoons vanilla extract
- 1 tablespoon sugar
- 1¼ cups all-purpose/plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 4 tablespoons oil any neutral tasting, you can use less, see Instructions
Instructions
- Prepare dry mixture: Using a whisk stir together the flour, baking powder and bicarbonate of soda. Set aside.
- Prepare wet mixture: Combine the buttermilk, egg, sugar and vanilla extract and whisk until smooth and creamy. Set aside.
- Add apples: Peel then coarsely grate the apples and stir into the wet ingredients.TIP: You can grate the apples straight into the batter.
- Assemble batter: Gradually add the flour mixture into the wet ingredients stirring only until the flour is no longer visible (use a whisk).
- Cook pancakes: Heat a large, non-stick pan with 1 tablespoon of oil for a few minutes until hot (do this over a low-medium heat so the oil doesn't burn). Add spoonfuls of batter (approx. 1.5 tbsp per pancake) without spreading it too much, so the pancakes aren't too thin. Cook gently over a fairly low heat for about 3 minutes on one side until lightly browned (and bubbles appear on top) then flip over and cook for about 2 more minutes. Repeat for the rest of the pancakes using a tablespoon of oil per batch.TIP: You can use less oil, though your pancakes won't be as crispy.
- Serve: Place cooked apple pancakes on top of a paper towel to get rid of some of the oil (for 40 seconds or so) then serve.
Notes
- Use sweet rather than sour tasting apples (Golden Delicious, Cox, Braeburn etc).
- Prepare the apples just before adding into the batter - they are prone to discoloration.
- Do not overstir the batter - stir just to combine.
- Take time heating the pan with the oil (before adding the batter) so that every batch cooks evenly. Heat the pan over a low/medium heat.
- It is important to cook the pancakes over a fairly low heat so they cook on the inside and do not brown too quickly. Polish pancakes with apple contain a lot of moisture so don't worry about overcooking them (they won't become dry).
- I recommend using a large non-stick pan for cooking the pancakes. They will expand so try not to overcrowd the pan (make 4 pancakes at a time).
- Best served immediately.
- Refrigerate, covered for up to 3 days. Reheat in a pan without adding any oil (see the post for more tips).
- Freeze for up to 3 months.
Nutrition
Serving: 1pancake | Calories: 88kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg