Apple and caramel pancakes

A few years ago, I tried to make some special pancakes because my child had asked me to make something "with apples, but not a pie, mommy!" The first time I failed. I ended up with thick pancakes, raw inside, more like failed omelets with apples. I tossed an entire batch (okay, fine, I ate one to see if at least the taste was okay, it wasn't), and after that, I kept trying to hit the right combination of batter and apples, without getting that sticky mess that doesn't cook. Now I've got the hang of it; I can make it "by eye," but I found myself writing it down so I wouldn't forget how to avoid messing it up.

From my point of view, it takes about 35-40 minutes to get everything done, including the caramel. If you have everything on the table already, it goes even faster. You get about 8-10 pancakes if you don't fill the ladle too much. It's not hard, I'd say... a 6 out of 10. If you've made pancakes in your life, you'll manage easily, but if you have two left hands, you'll still need to keep an eye on the pan.

I don't know how it is for others, but for me, pancakes are the lifesaver in the afternoon when you don't know what sweet to put on the plate and everyone wants dessert, but you don't feel like baking something complicated. Plus, apples, to be honest, you always have at home (or I do). The child asks, I make, we watch something together, at least I know why I'm washing the pan. But the caramel part is for me because I think it elevates them. Without it, they are okay pancakes; with it, they seem dressed up.

1. In a fairly large bowl, I beat the eggs with sugar and a pinch of salt. Not with a mixer, just with a whisk or a large fork, so it doesn't fly everywhere. At first, I added all the liquid at once, and it turned lumpy, so no. I pour in the milk and sparkling water gradually while mixing, so the flour doesn't jump around and there isn't a thermal shock; I don't know if that's the term, but it matters.

2. I mix the flour separately with the baking powder. When I add the flour to the batter, I sprinkle it in little by little and mix to avoid lumps; otherwise, they remain clumps, and I don't like that at all. I add the oil towards the end; I think it helps with the evenness.

3. Now for the apples: I choose firm apples, not too sweet, but not sour either, peel them, and grate them on the large grater (it must be large; otherwise, you get water, and you can't taste anything). I squeeze out some of the juice that flows out, not all of it; a little bit remains to keep the pancakes juicy, but if you have very juicy apples, you really need to squeeze them. I toss the apples into the batter and mix everything gently, just enough to distribute the apples.

4. I heat the pan, adding a drop of oil only at the beginning; after that, there's no need. I fill the ladle about three-quarters full, not to the brim, or they won't spread and will come out thick and undercooked in the middle. I spread them quickly without mixing too much. The heat should be medium, not maximum, or they'll burn on the outside and remain raw on the inside (it's happened to me too many times).

5. I flip them when I start to see bubbles on the surface, and the edges look browned. Flipping works better with a wide spatula; if they're too fragile, I use a second spatula to avoid breaking.

6. On each pancake, as soon as I take it out of the pan, I sprinkle a mixture of sugar and cinnamon. If you don't sprinkle it while it's hot, it won't melt and stick well. Then I roll or fold them, however you prefer.

7. For the caramel, I put the sugar in a small saucepan over low heat. I don't stir it until I see caramel forming on the edges; only then do I gently stir with a wooden spoon. When all the sugar is melted and golden (don't let it burn, as it tastes terrible), I take it off the heat, add the butter, and stir until it's completely melted. I pour in the cream slowly, bit by bit, carefully, as it bubbles and may splatter. I mix it, put the saucepan back on the heat for another two minutes to thicken a bit (it will thicken more after cooling). I let it cool before pouring it over the pancakes, as it's too liquid at first.

8. I stack them on top of each other, pour caramel as I see fit, not too much, because everything in moderation, and that's it. I've noticed they get eaten just as quickly warm or cold, so it's not necessary to serve them immediately.

If you don't feel like making caramel, you can drizzle a little honey over them, or skip that part altogether and just leave them with cinnamon. If you want something fresher, serve with some berries or plain yogurt, as they can be quite sweet at the end. They pair nicely with coffee, but the coffee shouldn't be too bitter, as the contrast is quite strong. Black tea or warm milk is even more suitable, in my opinion. If you want a complete menu for a weekend meal: make a vegetable soup, prepare some lighter sandwiches, and serve these pancakes for dessert. They also work for breakfast if you skip the caramel so they aren't too sweet in the morning.

I tried using pears instead of apples, but I didn't like it. Quince works interestingly, but they need to be grated very finely; otherwise, they are too hard and don't cook well. If you don't have sparkling water, you can just use milk, but you'll lose some of the fluffy texture. For those who want to make them without eggs, I've read that chickpea flour works too, but I haven't tested it, so I can't say. You can also add a teaspoon of lemon or orange zest to the batter if you want a more fragrant taste.

I see them best for a lazy breakfast or in the afternoon with friends or kids who can't wait. You can take them to a picnic in a box, but make sure to put paper between them, as they stick together from the caramel. Those on the go can take them packed, although the caramel hardens when cold, but it can be done without it.

Questions I often receive:
1. If I don't have sparkling water, what can I use? — Milk, plant-based milk, or even still water, but it won't be as airy.
2. Can I use softer apples? — Yes, but make sure to squeeze them well. Softer apples release a lot of water and ruin the batter's texture.
3. Can the caramel be made from something else? — You can use honey, maple syrup, or even ready-made topping, but it won't taste the same, in my opinion.
4. What do I do if the pancakes are burnt? — Turn down the heat, change the pan, or oil it again, and don't pour in a full ladle.
5. Can I make these pancakes without any sugar? — Yes, just keep in mind that the apples need to be sweeter, and you can replace the caramel with yogurt or jam if you want.
6. What can I replace regular flour with? — Whole wheat flour or gluten-free flour, but you'll need to adjust the liquid, or else they become dense and dry.

On average, a pancake has about 120-140 calories without caramel and about 200 with caramel. They are moderate in caloric intake, not diet food, but not a bomb either. Low in protein, moderate in fats (mostly from butter and eggs), and sufficient carbohydrates. The apples make them a bit more filling and provide some fiber, but if you want to reduce sugar, you can cut back on the caramel or omit sugar from the batter. Anyway, they shouldn't be eaten daily, but as a family dessert, it's not a tragedy.

You can keep them for up to 2 days in the fridge in a container with a lid, but make sure to put parchment paper or foil between them; otherwise, they stick together. When reheating, either in the microwave (10-20 seconds) or in a pan over low heat with a lid to prevent drying out. The caramel hardens when cold, so you can heat it separately or add it to the pancake only after reheating. If you see they've gotten too soft, just roll them quickly and eat them like pancakes, not like classic crepes.

Ingredients (as I make them, with the role of each):

— Eggs: bind the batter, give a little structure, don't replace them unless necessary.
— Salt: balances the flavor, don't skip it, or it won't taste the same.
— Sugar: for sweetness, but don't overdo it, you have caramel at the end.
— Flour: the base, obviously. The more you sift it beforehand, the better.
— Milk: makes them fluffier, plus adds flavor.
— Sparkling water: makes the pancakes airier, slightly crispy on the edges.
— Oil: prevents sticking, gives a soft texture.
— Baking powder: a little lift, so they don't come out dense and heavy.
— Apples: bring flavor, juice, and a bit of acidity. Mine are always Romanian, not too sweet.
— Sugar + cinnamon (for the filling): a childhood aroma, melts easily on the warm pancake.
— Sugar (for caramel): the base of the sauce; without it, there's no caramel.
— Butter: adds creaminess and a rich flavor to the caramel.
— Cream for whipping: thins and gives a fine texture to the caramel; don't use regular cooking cream, as it won't turn out the same.

For the dough, we mix the eggs with sugar and a pinch of salt, then gradually add the milk, sparkling water, and oil. We mix the flour with the baking powder and gently incorporate them into the dough. Finally, we add the peeled apples grated on a large grater. We mix until homogeneous. In a heated pan, we pour a ladle of the mixture and cook on both sides for a few minutes. For the filling, we mix the sugar with cinnamon and sprinkle it on each pancake, then we roll them up. We also prepare the caramel. In a pot, we melt the sugar until it turns golden, then set it aside, add the butter, and mix. We pour the cream in a thin stream and mix until homogeneous. Then we put it on the heat and boil until it starts to thicken. We remove it from the heat and let it cool slightly. We serve the pancakes drenched in caramel :).

 Ingredients: Dough: 2 eggs 1 pinch of salt 2 tablespoons sugar 125 g flour 125 ml milk 125 ml sparkling water 1 tablespoon oil 1.2 teaspoons baking powder 2-3 medium apples Filling: 2 tablespoons sugar 1 teaspoon ground cinnamon Caramel: 100 g sugar 35 g butter 75 g whipped cream

 Tags:  apple pancakes