Ingredients:
🍎 1 apple, grated
🥚 1 egg
🥄 2 tbsp sugar
🧂 A pinch of salt
🥛 150 grams of yogurt (approximately 2/3 cup)
🌾 140 grams of flour (approximately 2/3 cup + 1/4 cup)
🍞 1/2 tsp baking powder
Instructions:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment: Mixing bowl, whisk, grater, non-stick skillet, spatula
Servings: Makes 8-10 pancakes
Peel and grate the apple until you reach the core. Discard the core and set the grated apple aside.
In a medium-sized mixing bowl, crack the egg and whisk it gently with a fork or a whisk.
Add sugar and a pinch of salt to the egg, stirring until well combined.
Fold in the grated apple into the egg mixture, making sure the apple is well distributed.
Stir in the yoghurt, ensuring that the mixture is smooth and homogenous.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the flour mixture to the wet ingredients, gently folding until just combined and careful not to overmix.
Preheat a non-stick skillet over medium heat and lightly coat it with a non-stick cooking spray or a small amount of butter.
Spoon roughly 1 tablespoon portions of the batter into the skillet, flattening slightly.
Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes.
Carefully flip the pancakes and cook on the other side until they are golden brown and cooked through, another 2-3 minutes.
Serve hot with your favorite toppings, such as maple syrup, additional yoghurt, or a sprinkle of cinnamon.
Cooking Tips:
Don't press the pancakes down after flipping, as this can make them dense and flat.
Keep cooked pancakes warm in the oven at a low temperature while making the rest.
Adjust the heat of your skillet as necessary; pancakes should sizzle upon hitting the pan, but not burn quickly.
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Apple Yoghurt Pancakes