Recipe for: Sweet Apple Pancakes - photo 1
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Recipe for: Sweet Apple Pancakes

Desserts Regional Cuisine of Poland 30 min Easy 33 views ~11.45 PLN - (0)
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Description

Traditional Polish sweet apple pancakes are a simple and aromatic dessert perfect for a summer afternoon. These fluffy pancakes, made with grated apples, are lightly spiced with a bit of cinnamon (optional) and served warm – crispy on the outside, moist on the inside. The recipe is based on simple ingredients available in any store: flour, egg, milk, apple, and a bit of baking powder. The pancakes pair wonderfully with sour cream, natural yogurt, cottage cheese, or vanilla ice cream; they can also be dusted with powdered sugar and cinnamon. Easy to prepare even for beginners — it describes step by step how to make the batter, fry, and serve, with practical tips on how to recognize the perfect consistency and when to flip the pancake. Serves 4, preparation time about 30 minutes.

Ingredients Used

Ingredients (10)

Servings:
4
  • Wheat flour 200 g
  • Chicken egg 2 pcs (~120 g)
  • Milk 250 ml
  • Sugar 40 g
  • Baking powder 5 g
  • Apple 1.7 pcs (~300 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Cinnamon 2 g
  • Powdered sugar 20 g
💰 Estimated dish cost: ~11.45 PLN (2.86 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Prepare all the ingredients and utensils: measure the flour into a bowl, take the milk and eggs out of the fridge to warm up to room temperature (about 10–15 minutes). Prepare a large bowl for the dry mixture and a separate bowl for the wet ingredients. Get a grater for the apples and a non-stick frying pan with a diameter of 24–26 cm.

Ingredients: Wheat flour, Milk, Apple
Use a large, flat grater for the apples and two medium bowls (one for dry ingredients, the other for wet ingredients). Allowing the ingredients to reach room temperature will improve the mixing of the dough.

Preparing the apples

2

Peel the apples, cut them into quarters, and remove the cores. Then grate the apples on a coarse grater without drying them out — the pieces should be moist. If the apples are very juicy, you can gently squeeze them in your hands over a bowl, but keep most of the juice so that the cakes remain moist.

Ingredients: Apple
Use a bowl with a strainer underneath if you want to drain excess juice. Do not squeeze too hard — the juice helps keep the cakes moist.

Dry mixture

3

In a large bowl, sift the wheat flour (200 g). Add the baking powder (5 g), salt (1 g), and sugar (40 g). Mix everything with a dry whisk or fork for about 20–30 seconds, until the ingredients are evenly combined.

Ingredients: Wheat flour, Baking powder, Salt, Sugar
Sifting the flour prevents lumps and helps evenly distribute the baking powder. Use a whisk or spoon to mix thoroughly.

Wet ingredients

4

In a separate bowl, crack the eggs (120 g) and lightly beat them with a fork or whisk. Pour in the milk (250 ml) and mix until smooth for 20–30 seconds — the mixture should be liquid and uniform.

Ingredients: Milk
Use a whisk or a fork. If the eggs were cold, gently tap the bowl on the countertop to remove air bubbles before adding the milk.

Preparing the dough

5

Make a well in the center of the dry mixture. Slowly pour the wet ingredients into the well and mix from the center with a spatula or whisk until the flour absorbs the liquids. Mix only until the ingredients are combined — the batter should be thick but pourable (it should have the consistency of creamy sour cream or thick cream). Let the batter rest for 5 minutes to allow the baking powder to activate.

Ingredients: Wheat flour, Milk, Sugar, Baking powder
Use a rubber spatula or wooden spoon. Do not mix for too long (about 30–45 seconds) to avoid developing gluten; if the dough is too thick, add milk one tablespoon at a time.

Adding apples

6

Add the grated apples (300 g) to the prepared batter and gently fold them in with a spatula to evenly distribute the apple pieces. If you are using cinnamon, add it now (optional). The batter should remain slightly lumpy from the apples — this is normal.

Ingredients: Apple, Cinnamon
Do not mash the apples too much. If the apples are very sour, you can add an extra tablespoon of sugar.

Frying

7

Heat a skillet over medium heat for 2–3 minutes. Pour in a little oil (about 1 teaspoon per batch of pancakes), spreading it with a brush or paper towel. Scoop the batter onto the skillet with a tablespoon — each portion is about 50–70 g of batter (small pancakes should form). Fry for 2–3 minutes on one side until the edges are browned and bubbles appear, then flip with a spatula and fry for another 2–3 minutes until golden.

Ingredients: Rapeseed oil, Wheat flour, Apple
The best is a non-stick pan with a diameter of 24–26 cm. Use a silicone spatula or wooden one. Do not set the heat to maximum — too high a temperature will burn the outer layer, leaving the center raw.

Finishing and serving

8

Arrange the fried pancakes on a plate lined with paper towels for a moment to drain excess fat. Serve hot: sprinkled with powdered sugar (optional) and lightly dusted with cinnamon (optional). They taste great with sour cream, natural yogurt, or cottage cheese. Serve 3–4 pancakes per portion.

Ingredients: Powdered sugar, Cinnamon
If you are using powdered sugar, sprinkle it just before serving so it doesn't dissolve. Additionally, you can serve slices of fresh apple or yogurt for a flavor contrast.

Storage and Reheating

9

Store the remaining pancakes in the refrigerator in an airtight container for up to 24 hours. To reheat, heat a skillet over medium heat and warm for 1–2 minutes on each side, or use an oven preheated to 160°C for 6–8 minutes. Long-term freezing is not recommended — the texture of the apples may become watery after thawing.

Do not stack the pancakes before they cool; first, let them cool on a rack so they don't become soggy from steam.

Fun Fact

💡

Apple pancakes (under various names) are a traditional dessert in many regions of Poland — the simplicity of the ingredients and the seasonality of apples have made them popular as a quick rural meal since the 19th century.

Best for

deser po obiedzie letnie popołudnie śniadanie w weekend

Tips

🍽️ Serving

Serve the pancakes hot, layering them with a spoonful of sour cream or yogurt between the layers for contrast. Kids often enjoy them with honey or maple syrup. For adults, adding lemon zest to the batter is a good idea.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. Reheat in a skillet or in the oven (160°C) for a few minutes. It is not recommended to thaw frozen pancakes – they lose freshness and the texture of the apples.

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