These apple pancakes aren’t really pancakes in the American sense of the word, but something closer to apple fritters—or, to be even more precise, apple latkes. The apples are not made into a filling and then tucked into the cooked pancakes, but rather are grated directly into the batter. This is an ideal dish for a special breakfast, if you’ve got guests or just want something festive in the morning. But in Anne’s house apple pancakes are also served for children’s supper, or even adult supper, on evenings when something fast and delicious is required.
This is Anne’s mother-in-law’s recipe, and she would not even dare to make it if the mother-in-law, whose expertise in this area cannot be challenged, were around. Eat the pancakes alongside homemade applesauce. Leftover pancakes can be stored in the refrigerator for a day or so, and reheated before eating. Anne’s children also eat them cold right out of the lunchbox.
- 2 apples, peeled and coarsely grated
- 1 cup all-purpose flour
- ½ cup plain low-fat yogurt or kefir
- 2 large eggs, lightly beaten
- ½ cup water
- Pinch of salt
- 1 to 2 tablespoons grapeseed or vegetable oil, plus more as needed
- Confectioners’ sugar for sprinkling
- Heat a large frying pan over medium heat and spread just enough of the oil over the bottom to cover it thinly. (If you use too much oil, the pancakes can become rather greasy.) Drop a heaping tablespoon of the batter onto the pan for each pancake, and don’t let them touch one another. They should be thick and chunky, like blini or latkes. Cook on one side until the bottom is golden, 3 to 5 minutes depending on how hot your pan is, and then flip.
- As the pancakes are cooked, place them on a plate covered with paper towel to absorb any grease. If you are making large numbers of them, place them in layers with paper towel in between. (Remove the paper towels before serving.)
- Place the pancakes on a platter or individual plates and sprinkle with confectioners’ sugar. Accompany each serving with a heaping spoonful of applesauce.
- Recipe reprinted with permission from From a Polish Country House Kitchen (Chronicle Books LLC 2012) by Danielle Crittenden Frum and Anne Applebaum. Photo by Bogdan and Dorota Bialy.