Last weekend my husband, Tobi, requested that I make soup and apple pancakes for lunch. We had just arrived from the grocery where we bought apples. I had purchased 4 pieces, and Tobi said we only needed one!
We then called up his mom for the recipe. So she was rattling off the recipe (in German) and I was taking it down. Here is how it went (translated of course 😁)
Mother-in-Law (MIL): Ok, so you need 200 grams flour, ¼ liter milk, a pinch of salt, juice of one lemon, 500 grams shredded apples…
Tobi: 500 grams?
MIL: Yeah, that is what the recipe says. But I do it by feel. I add enough apples until the batter feels right.
Tobi: (shaking his head and laughing) Then tell us how you make, as we want the pancakes like the ones YOU make.
MIL: Then add apples until the batter feels right. Oh, and I just use half a lemon, and add 2 packets of vanilla sugar. And don´t forget the cinnamon sugar for the topping.
Tobi had grown up eating apple pancakes usually with bean soup, made with beans freshly picked from their backyard garden. I don´t like beans, so I´ve only had this with whatever soup my mother-in-law makes, usually some cream soup with whatever vegetable is in season. Surprisingly the pairing works.
I had never observed my MIL make these pancakes, although I have eaten it several times. So, I made the batter until I felt it was right. I ended up using two large apples, but Tobi preferred the pancakes thinner (I showed him the batter and he said it was fine!). One large apple would have also done the job. I kind of liked it a bit thicker, and it tasted quite creamy with the sweet apples. It would also be good as breakfast with maple syrup drizzled over it!
I encourage you to give this a try the next time you make soup. Or for breakfast!
So how do you make the apple pancakes?
Get your ingredients.
In a medium bowl, mix the flour and salt. Make a well in the center then add in the milk, 3 eggs and vanilla sugar (if there is none available where you are, substitute with 1 tablespoon sugar and 1 teaspoon vanilla). Mix well.
Set aside while you prepare the apples. Peel the apples and shred through a mandolin or grate using the big holes in a box grater. Drizzle over the lemon juice then add into the batter and mix well.
Heat a large pan over medium heat.
Melt a pat of butter and drop a ladleful of batter. Spread around to make a thin large circle. After 30 seconds to 1 minute, turn and cook the other side.
Continue until all the batter is used up.
Keep the apple pancakes warm in an oven heated to 60°C or covered with foil.
Prepare the cinnamon sugar by mixing 2 tablespoons granulated sugar with ½ teaspoon ground cinnamon. Sprinkle over the pancakes before serving.
Serve with soup. Or have for breakfast. Or dessert.