Ingredients
Original recipe: About 12 small pancakes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 220 gAll-purpose wheat flour
- 220 mlWhole milk
- 2 eachEggs
- 300 gApples peeled and cut into thin small pieces
- 25 gSugar
- 2 tspBaking powder
- ½ tspGround cinnamon
- ¼ tspSalt
- 30 mlNeutral oil for the pan
- 10 gPowdered sugar
Make it
- Whisk flour, sugar, baking powder, cinnamon and salt in a bowl. In another bowl, beat milk and eggs together.
- Stir wet ingredients into dry ingredients just until combined, then fold in the apple pieces. The batter should be thick enough to hold the fruit.
- Heat a little of the oil in a nonstick skillet over medium-low heat. Spoon in small rounds of batter, leaving room between them.
- Cook in batches for 3–4 minutes on the first side and 2–3 minutes on the second, adding the remaining oil as needed. The centers should be set with no wet batter and the apple tender.
- Divide the pancakes between four plates and dust with the powdered sugar.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.