Rest the dough for at least 15 minutes
When still, the flour absorbs liquid and small lumps dissolve, making the pancake batter softer and less likely to tear when turned.
German Recipe
Pancakes with applesauce
Mix flour, milk, eggs, salt and sugar until smooth. Let the dough rest briefly so that the flour swells. Melt a little butter in a pan. Let the dough shrink thinly and bake until golden on both sides. Serve with applesauce.
Total time
30 min
Calories
430 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make pancakes with applesauce
Melt a little butter in a pan. Let the dough shrink thinly and bake until golden on both sides. Serve with applesauce.
German Recipes
Fruit
Recipe
Pancakes with applesauce
Mix the flour, milk, eggs, salt and sugar until smooth. Let the dough rest briefly so that the flour swells.
Ingredients
4 servings
Method
-
1
Stir batter
Mix flour, milk, eggs, salt and sugar until smooth.
-
2
Keep Sources
Leave the dough to rest briefly so that the flour swells.
-
3
Grease pan
Melt a little butter in a pan.
-
4
Baking
Let the dough shrink thinly and bake until golden on both sides.
-
5
Serve
Serve the pancakes fresh from the pan with warm or cold applesauce and serve immediately.
Kitchen know-how
Tips for Pancakes with applesauce
Check consistency before baking
The dough should run thinly from the ladle and cover the pan lightly. If it is too thick, add a tablespoon of milk.
Adjust pan temperature
The first pancake shows the right heat: the dough should thicken quickly, but not immediately darken. Afterwards, keep the temperature constant.
Variations
How to adapt this recipe
Replace 100 millilitres of milk with sparkling mineral water and stir in only after rest time, making the pancakes a little lighter.
Place some very thin apple slices per pancake on the still moist batter. Cook completely over a slightly lower heat after turning.
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 applesauce
First stir flour with about half of the milk until smooth and then add eggs and the rest of the milk. Alternatively, pass the finished dough briefly through a sieve.
Wheat flour type 405 makes fine, elastic pancakes. Type 550 also works and requires a small additional shot of milk depending on absorption capacity.
Pile on a plate in an oven at 80 degrees and cover loosely. Do not keep warm too long, otherwise the edges will dry out.
Stack cooled pancakes separately with baking paper and freeze until airtight. Defrost in the fridge and briefly heat in the pan or oven.
Keep cooking