Apple and cinnamon pancakes

Pancakes. They are simple to make and many countries have got their own variations. In France, there are les crepes, some very thin pancakes, soft and somehow elastical (but not like gum!) in the middle and slightly crispy at the edges. As far as I know, crepes are traditionally eaten with sweet filling – for example fruits, chocolate or butter.

In Japan, they have okonomiyaki, some savory pancakes made from eggs, flour and chopped cabbage. Usually, they are cooked at the table on hotplates and stuffed with toppings like vegetables, octopus, squid, meat, and many more variations according to regional specialties. Okonomiyaki is a meal you can enjoy together with friends and family, so it’s not only the tasty food but also the experience of cooking together at the table which makes these japanese pancakes so wonderful.

The German version, Eierkuchen or Pfannkuchen is mostly like the American pancake, just a little thinner and made of a firmer dough. Especially kids like the Apfel-Pfannkuchen-version which is just a pancake covered with apples. Of course, there are many other variations like the hungarian Gundel palacsinta, but I’m not so familiar with most of them yet – so for now, I experimented with the German and American pancake versions. The result was apple and cinnamon pancakes, a sweet and filling breakfast for hungry people like me. The pancakes are soft and fluffy like American pancakes, spiced with cinnamon and covered with apples like German Apfel-Pfannkuchen.

Apple and cinnamon pancakes
serves 2-3 people/makes about 8 pancakes (depending on the size)
1 cup flour
1 tsp baking powder
1 cup milk
1 egg
1,5 tsps cinnamon
3 apples
maple sirup
  • Core and peel the apples, cut them into quarters and then into about 0,4cm thin slices.
  • Put flour, baking powder, milk, egg & ground cinnamon into a bowl and whisk together until smooth.
  • Heat a non-stick frying pan to medium-heat. Add some dough and spread in a circle to make a nice pancake. Add the apple slices fastenly while the surface is still liquid, if necessary push them a little bit into the batter, you’ll want them to stay on the pancake. Let bake for 2-3 minutes or until you can see the surface getting firm. Carefully turn the pancake around and let bake for another 2 minutes. Put onto a plate, cover with something to keep warm.
  • Prepare the other pancakes just like this, repeating the steps above with the rest of the dough.
  • Make a pile of pancakes for each person (I had 4 pancakes per person and that was definitely enough to get full) and drizzle a little maple sirup over each stack. Enjoy while they’re still warm!

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