Ingredients

• Apple: 1, peeled and grated
• Egg: 1
• Sugar: 2 tablespoons
• Salt: A pinch
• Yogurt: 150 grams (5.23 oz. or about 2/3 cup)
• Flour: 140 grams (4.93 oz. or about 2/3 cup + 1/4 cup)
• Baking powder: 1/2 teaspoon

Instructions (Step-by-Step)

Step 1: Prepare the Apple

1. Peel and grate the apple: Start by peeling the apple. Using a grater, grate the apple until you reach the core. Grated apple adds moisture and a burst of fresh flavor to the pancakes, making them extra juicy. Set the grated apple aside for now.

Step 2: Mix the Wet Ingredients

1. Whisk the egg and sugar: In a large mixing bowl, crack 1 egg and add 2 tablespoons of sugar and a pinch of salt. Whisk these ingredients together until the mixture is smooth and the sugar begins to dissolve.
2. Add the apple and yogurt: Stir the grated apple into the egg and sugar mixture. Next, add 150 grams of yogurt (5.23 oz. or about 2/3 cup) and mix well. The yogurt will make the batter creamy and provide a slight tang that balances the sweetness of the apple and sugar.

Step 3: Combine the Dry Ingredients

1. Mix the flour and baking powder: In a separate bowl, measure out 140 grams of flour (4.93 oz. or about 2/3 cup + 1/4 cup). Add 1/2 teaspoon of baking powder and stir to combine.
2. Sift the flour mixture: Sift the flour and baking powder mixture into the wet ingredients. Sifting helps to break up any clumps and ensures a smooth batter. It also helps incorporate air, making the pancakes lighter and fluffier.

Step 4: Mix the Batter

1. Combine wet and dry ingredients: Gradually fold the sifted flour mixture into the wet ingredients. Stir gently until all the ingredients are well incorporated, but avoid overmixing. The batter should be smooth but slightly thick.

Step 5: Cook the Pancakes

1. Heat a pan: Place a non-stick pan or griddle over medium heat. Add a small amount of oil or butter to the pan, ensuring it coats the surface evenly.
2. Spoon the batter into the pan: Use a tablespoon to drop small amounts of batter onto the heated pan, forming round pancakes. Each pancake should be about 1 tablespoon of batter, but you can adjust the size to your liking.
3. Cook until golden: Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown. Flip them gently with a spatula when bubbles start to form on the surface of the pancakes and the edges begin to set. Cook the other side until golden as well.
4. Repeat the process: Continue cooking the pancakes in batches, adding more oil or butter to the pan if necessary, until all the batter is used.

Step 6: Serve

1. Serve warm: Once the pancakes are cooked, serve them warm with your favorite toppings. Popular options include maple syrup, honey, powdered sugar, fresh fruit, or a dollop of whipped cream.

Cooking Tips

• Grating the apple: Use a fine grater to ensure the apple blends well into the batter. This also helps distribute the apple flavor evenly throughout the pancakes.
• Use yogurt for creaminess: Yogurt not only makes the pancakes softer but also adds a slight tanginess that balances out the sweetness. If you don’t have yogurt, you can substitute with buttermilk or even sour cream.
• Prevent sticking: Make sure the pan is hot and well-greased before adding the batter. This helps the pancakes cook evenly and prevents sticking.
• Control the heat: If the pan gets too hot, the pancakes may burn on the outside while remaining uncooked on the inside. Adjust the heat to medium-low if needed.
• Add-ins: For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter. You could also mix in raisins, walnuts, or chocolate chips for a fun twist.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 250 kcal
• Protein: 7 g
• Carbohydrates: 40 g
• Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 55 mg
• Sodium: 300 mg
• Fiber: 2 g
• Sugar: 10 g
• Calcium: 100 mg
• Iron: 1.5 mg

Frequently Asked Questions (FAQs)

1. Can I make these pancakes ahead of time?
   • Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give the batter a quick stir before cooking. You can also freeze the cooked pancakes and reheat them in a toaster or microwave for a quick breakfast.
2. What can I use instead of yogurt?
   • If you don’t have yogurt, you can substitute it with buttermilk, sour cream, or even a mixture of milk and lemon juice. The tanginess of yogurt adds flavor, but these alternatives will also work well.
3. Can I use other types of apples?
   • Absolutely! You can use any type of apple for this recipe, but sweeter varieties like Fuji, Honeycrisp, or Gala work particularly well. If you prefer a tart flavor, Granny Smith apples are a great choice.
4. Can I make these pancakes gluten-free?
   • Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains a binding agent like xanthan gum to maintain the pancake’s structure.
5. What are the best toppings for these pancakes?
   • These apple pancakes are versatile and can be topped with a variety of ingredients. Classic options include maple syrup, powdered sugar, or honey. You can also add whipped cream, cinnamon sugar, or even a drizzle of caramel sauce for a sweeter treat.

Conclusion

Juicy Apple Pancakes are a delicious, easy-to-make treat that brings together the fresh flavor of apples and the creaminess of yogurt. Whether you’re looking for a hearty breakfast or a light snack, these pancakes deliver on flavor and texture. The natural sweetness from the apple, combined with the fluffiness from the yogurt and flour, makes every bite light, moist, and flavorful. Best of all, they are highly customizable—you can tweak the recipe to suit your preferences or dietary needs. Serve them with a drizzle of syrup or your favorite toppings, and you’ll have a crowd-pleasing dish that everyone will love.