Making apple juice at home? Here's a crazy trick to turning leftovers into fluffy pancakes!
Imagine the morning air filled with the enveloping scent of spices and fruit, while coffee simmers on the stove. Weekend breakfast deserves a slow pace and a special treat: apple pulp pancakes are the perfect answer when you want something fluffy, wholesome, and incredibly delicious.
- Apple pulp is obtained with the juice extractor from approximately 750 g of apples 150 g
- Lemon 1
- Flour 00 200 gr
- Large egg 1
- Milk, including vegetable milk, 250 ml
- Brown sugar 2 tablespoons
- Baking powder 1 sachet
- Cinnamon powder 1 teaspoon
- Salt 1 pinch
- Butter for greasing the pan
- Wash the apples thoroughly under running water, then cut them into wedges and remove only the seeds, leaving the peel on to preserve all their aroma and nutrients. Peel the lemon, removing both the outer rind and the bitter white pith, leaving only the juicy pulp. Insert the apple wedges and lemon into the juicer to collect the juice on one side and obtain a perfectly dry extracted pulp on the other, ready to be reused.
- In a large bowl, crack the egg and add the brown sugar. Mix the ingredients with a hand whisk until the mixture is light and fluffy. Gradually pour in the milk, stirring constantly, and immediately add the extracted apple pulp, carefully folding the mixture into the liquid base to distribute the fruit evenly.
- Sift the flour, baking powder, ground cinnamon, and a pinch of salt directly into the bowl to prevent lumps. Mix the mixture quickly with a whisk: the batter should be thick, smooth, and homogeneous, ready to bake.
- Heat a nonstick pan greased with a little butter. Pour a ladleful of batter into the pan, forming discs, and cook over medium heat until bubbles begin to appear on the surface. Flip the pancakes with a spatula and let them brown for another minute on the other side, then stack them on top of each other and serve hot with a drizzle of maple syrup or honey.
- For a striking finishing touch, garnish the dish as desired with fresh apple slices, fragrant mint leaves, and an extra dusting of cinnamon.
If you often use a juicer or blender, you know how much fibrous, flavorful residue is left behind. Instead of wasting it, you can turn it into the heart of a pan-fried cake with juicer scraps or into this super-easy recipe for swoon-worthy sweet fritters.
Apple pulp gives the batter extraordinary natural moisture, allowing you to achieve a fluffy, fluffy texture without weighing down the dish. It's an excellent alternative to traditional pancakes, also ideal for those who enjoy exploring new ideas for recipes using a juice extractor to cleverly extract every single ingredient.
Make the batter in five minutes, heat the pan, and indulge in the fragrant embrace of cinnamon. You can serve them with freshly squeezed juice—perhaps inspired by a delicious apple and ginger extract—or top them with crunchy apple chips for a truly amazing texture contrast.
Doses & Ingredients
- Very low difficulty
- Very low cost
- Butter for greasing the pan - to taste
- Bowls / Juicer / Hand whisk / Non-stick pan / Spatula.
