Polish Apple Pancakes (No Yeast)
These Polish apple pancakes are fluffy, lightly sweet, and quick to cook with grated apples and buttermilk.
Servings:
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 medium sweet apples peeled and coarsely grated
- 3 tablespoons neutral oil for cooking in batches
- powdered sugar for serving
Instructions
Instructions
- Whisk the flour, baking powder, and bicarbonate of soda together in a bowl.
- In a second bowl, whisk the buttermilk, egg, sugar, and vanilla until smooth.
- Peel and coarsely grate the apples, then stir them into the wet ingredients.
- Gradually stir the dry mixture into the wet mixture just until the flour disappears. A few small lumps are fine; overmixing can make the pancakes heavy.
- Heat a nonstick pan over low-medium heat with about 1 tablespoon oil. Drop in roughly 1 1/2 tablespoons batter per pancake without spreading it too thin.
- Cook about 3 minutes, until the underside is lightly browned and bubbles appear on top. Flip and cook about 2 minutes more. Repeat with the remaining batter and oil.