Apple pancakes, an easy recipe from Eva Arguiñano for breakfast

With a fluffy texture and the sweet touch of apple, this dish by Eva Arguiñano is ideal to start the day with energy or for a comforting snack.

Portions

Cost

Low

Difficulty

Easy

Preparation

10 m

Cooked

15 m

Total time

25 m

2 apples

1 egg

1 tablespoon of sugar

90g of butter

150 ml of milk

100g of flour

1 tablespoon of yeast

Extra virgin olive oil

Gooseberry jelly

Mint leaves

1. Prepare the pancake batter

In a large bowl, combine the flour, sugar, and baking powder. Add 70g of melted butter and mix well with a spoon. Then, gradually pour in the milk while stirring constantly to prevent lumps from forming.

Once well mixed, add the egg and mix until you have a smooth batter. Let the batter rest while you prepare the apples.

2. Cook the apples

Peel the apples and cut them into wedges. Heat the remaining butter (20g) in a large frying pan over low heat. When the butter has melted, add the apples and cook for 8-10 minutes, stirring occasionally so they cook evenly. The apples should be soft and lightly browned.

3. Assemble the pancakes

Divide the cooked apples among 4 individual containers and pour a quarter of the batter over the apples in each container. Mix well with a spoon.

4. Cook the pancakes and serve

Grease a frying pan with a little extra virgin olive oil, just so the pancake doesn't stick.

Place a small portion of the apple and batter mixture in the pan and cook over medium heat. Let the mixture set on one side, for approximately 2-3 minutes, before carefully flipping it over.

Cook for another 2-3 minutes until the pancakes are golden brown and cooked through. Repeat this process for all 4 pancakes.

Once the pancakes are cooked, serve them on individual plates and top with a spoonful of currant jelly. Add a few mint leaves for a fresh and aromatic touch.

Tips for making perfect apple pancakes

Make sure to use ripe apples, because they will add more sweetness and flavor to the pancakes, reducing the need to add more sugar.

In addition, they will cook faster and break down more evenly.

If you want the pancakes to be fluffier, you can add a couple of beaten egg whites.

Although Eva Arguiñano used apples, she also suggests making them with pear, pineapple, or peach, but, as she explains, the fruit must always be cooked. 'Well softened with a piece of butter,' she notes.

If you wish, you can use a circular mold to ensure a uniform shape for each pancake.

Cook each pancake one at a time over low heat, allowing it to set slowly.

If you have the time and want to give it an even more homemade touch, you can make the currant jelly at home. You'll only need fresh currants, sugar, and a little water. 'Macerate the currants with a little sugar, let it reduce, and then strain to remove the seeds,' explains Eva.

What to serve with apple pancakes

These pancakes are perfect to serve with homemade natural yogurt, whipped cream or chocolate syrup.

And to drink, a good coffee or homemade hot chocolate.

How to preserve apple pancakes

Apple pancakes can be stored in an airtight container at room temperature for up to 2 days.

If you want to keep them longer, store them in the refrigerator. To reheat them, simply heat them in a pan for a few minutes until they regain their fluffy texture.