Let the dough rest for at least 15 minutes
During the rest, the flour absorbs liquid and small clumps dissolve. The pancake dough becomes more supple and tears less frequently when turning.
German Recipe
Pancakes with apple sauce
Mix the flour, milk, eggs, salt and sugar until smooth. Let the dough rest for a short time, so that the flour swells. Melt some butter in a pan. Let the dough flow in thinly and bake on both sides golden yellow. Serve with apple sauce.
Total time
30 min
Calories
430 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make pancakes with apple sauce
Melt a little butter in a pan. Let the dough flow in thinly and bake golden yellow on both sides. Serve with apple sauce.
German Recipes
Fruit
Recipe
Pancakes with apple sauce
Mix the flour, milk, eggs, salt and sugar until smooth. Leave the dough to rest until the flour swells.
Ingredients
4 servings
Method
-
1
Mix the dough
Mix the flour, milk, eggs, salt and sugar smoothly.
-
2
Keep Sources
Let the dough rest briefly so that the flour swells.
-
3
Fry pan
Melt some butter in a pan.
-
4
Bake
Drain the dough thinly and bake on both sides golden yellow.
-
5
Serving
Serve the pancakes fresh from the pan with warm or cold apple sauce and immediately.
Kitchen know-how
Tips for Pancakes with apple sauce
Check consistency before baking
The dough should run thinly from the ladle and cover the pan easily. If it is too thick, add tablespoons of milk.
Resetting the pan temperature
The first pancake shows the right heat: the dough should be set quickly, but not immediately darkened. Then keep the temperature constant.
Variations
How to adapt this recipe
Replace 100 millilitres of milk with highly carbonated mineral water and stir in it only after rest. This makes pancakes a little lighter.
Place some very thin apple clefts on the still moist dough per pancake. After turning, cook completely at a little less heat.
Nutrition per serving
430kcal
62.0 gCarbohydrates
13.0 gProtein
14.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pancakes with apple sauce
First stir flour with about half of the milk smoothly and then add eggs and remaining milk. Alternatively, add the finished dough briefly through a sieve.
Wheat flour type 405 produces fine, elastic pancakes. Type 550 also works and requires a small amount of milk depending on the absorption capacity.
On a plate stack in an 80 degree warm oven and cover loosely. Do not keep warm for too long, otherwise the edges dry out.
Separately stack cooled pancakes with baking paper and freeze them airtight. Defrost in the refrigerator and heat briefly in the pan or oven.
Keep cooking