Apple Pancakes Lithuanian(Blynal Su Obuoliais)
Sweet Lithuanian apple pancakes feature tender slices of apple in a fluffy batter, perfect for breakfast or brunch, offering a delightful combination of fruity sweetness and comforting warmth.
Ingredients
Instructions
- Combine milk, eggs, and melted butter in a mixing bowl.
- Sift together flour, sugar, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir to blend.
- Add the sliced or diced apples to the batter and mix gently.
- Use approximately 1/3 cup of batter for each pancake on a hot, greased skillet.
- Brown each side until golden and cooked through.
- Serve the pancakes warm with honey.
Tips & Substitutions
For extra flavor, consider adding a dash of cinnamon or vanilla extract to the batter. If you're out of fresh apples, unsweetened applesauce can be used as a substitute. To make these pancakes even fluffier, separate the egg whites and beat them until stiff peaks form before gently folding them into the batter.
Serving Suggestions
Serve these delicious Apple Pancakes warm, drizzled with honey or maple syrup for a delightful breakfast treat. They pair wonderfully with a side of crispy bacon or sausage for a heartier meal. For a refreshing twist, serve alongside a light salad of sliced cucumber with sour cream sauce.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the toaster or microwave for a few seconds until warmed through. For larger batches, you can also freeze them between layers of parchment paper for up to two months.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Pancakes Lithuanian(Blynal Su Obuoliais) contains roughly 801 calories, with 21g protein, 170g carbohydrates, and 4g fat. It is an excellent source of iron (54% of the Daily Value), vitamin C (43% of the Daily Value), and protein (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2262mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain fluffiness, consider using half whole wheat and half all-purpose flour.
What kind of apples are best for this recipe?
For the best flavor, use sweet-tart apples like Granny Smith or Honeycrisp. These varieties hold their shape well during cooking and add a nice balance of sweetness to the pancakes.
Can I make the batter ahead of time?
It's best to use the batter immediately for optimal fluffiness, but you can prepare it up to 2 hours in advance. Just store it in the refrigerator and give it a gentle stir before cooking. However, avoid letting it sit too long, as the baking powder's effectiveness diminishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).