Belarusian Apple Pancakes

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 large eggs 2 large eggs
• 1 1/2 cups (360ml) buttermilk 1 1/2 cups (360ml) buttermilk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 2 medium-sized apples, peeled and grated 2 medium-sized apples, peeled and grated
• Sour cream or honey, for serving Sour cream or honey, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 52g, 15g
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. 2.
   In a separate bowl, beat the eggs. Add the buttermilk and melted butter, and whisk until well combined.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. 4.
   Gently fold in the grated apples into the batter.
5. 5.
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
6. 6.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Serve the Belarusian Apple Pancakes warm, topped with a dollop of sour cream or a drizzle of honey.

Treat your ingredients with care...

• Apples — Choose crisp and slightly tart apples such as Granny Smith or Honeycrisp for the best flavor and texture. Make sure to grate them just before adding them to the batter to prevent browning.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then fold them into the batter just before adding the grated apples.
• If you prefer a sweeter pancake, you can increase the amount of sugar in the batter or serve the pancakes with a dusting of powdered sugar.
• Experiment with different apple varieties to discover your favorite flavor combination.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.

Serving advice

Serve the Belarusian Apple Pancakes warm, topped with a dollop of sour cream or a drizzle of honey. They can be enjoyed as a delightful breakfast or brunch dish. Pair them with a cup of hot tea or coffee for a truly comforting experience.

Presentation advice

Arrange the Belarusian Apple Pancakes on a plate, stacking them gently to showcase their golden brown color and specks of grated apple. Drizzle a generous amount of honey or place a dollop of sour cream on top. Garnish with a sprinkle of cinnamon or a few apple slices for an elegant touch.