Image générée par IA
Polish yeast-raised apple pancakes with crisp, caramelized edges and a tender, lightly tangy center. A short simmer softens the apples before they are folded into the batter, giving every pancake a fragrant fruit flavor.
Image générée par IA
Image générée par IA
A lightly sweet yeast batter creates a tender, bready pancake, while briefly simmered apples become fragrant and soft without dissolving. Frying in a thin layer of butter and oil gives the edges a crisp contrast.
Cool completely, refrigerate in an airtight container for up to 3 days, and place parchment between layers to prevent sticking.
Reheat in a dry skillet over medium-low heat for 2 to 3 minutes per side, or warm in a 180°C oven until hot throughout. Avoid microwaving if you want crisp edges.
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