Apple Latkes – Placki Z Jablkami, and Easy Applesauce
Recipe by Anne Applebaum and Danielle Crittenden
These apple pancakes aren't really pancakes, in the American sense of the word, but something closer to apple fritters -- or, to be even more precise, apple latkes. The apples are not made into a filling and then tucked into the cooked pancakes, but rather are grated directly into the batter. This is an ideal dish for a special breakfast, if you've got guests or just want something festive in the morning. But in Anne's house apple pancakes are also served for children's supper, or even adult supper, on evenings when something fast and delicious is required.
This is Anne's mother-in-law's recipe, and she would not even dare to make it if her mother-in-law, whose expertise in this area cannot be challenged, were around. A recipe for homemade applesauce, to be eaten alongside the pancakes, follows. Leftover pancakes can be stored in the refrigerator for a day or so, and reheated before eating. Anne's children also eat them cold right out of a lunchbox.
Ingredients:
Apples – 2, peeled and coarsely grated
Flour – 1 cup
Yogurt – 1/2 cup
Eggs – 2 large, beaten
Water – 1/2 cup
Salt – a pinch
Grapeseed or Vegetable Oil – 1-2 tbsp, plus more as needed
Confectioners Sugar – for sprinkling
For the Applesauce:
Apples – 3, cored, peeled, coarsely chopped
Sugar – 1 tbsp
Ground Cinnamon – 1 tsp
Instructions:
Put the apples, flour and yogurt in a mixing bowl and mix with a wooden spoon. Add the eggs and stir. Add the water and salt and mix again.
Heat a large frying pan over medium heat, and spread just enough of the oil over the bottom to cover it thinly. (If you use too much oil, the pancakes can become rather greasy.) Drop a heaping 1 tbsp of the batter onto the pan for each pancake, and don’t let them touch one another. They should be thick and chunky, like blini or latkes. Cook on one side until the bottom is golden, 3-5 minutes, depending on how hot your pan is, and then flip.
As the pancakes are cooked, place them on a plate covered with a paper towel to absorb any grease. If you are making large numbers of them, place them in layers, with paper towels in between. (Remove the paper towels before serving.)
Place the pancakes on a platter or individual plates and sprinkle with confectioners’ sugar. Accompany each serving with a heaping spoonful of applesauce.
For the Applesauce:
Place the diced apples in a microwave-safe bowl, and pour in just enough water to cover. Microwave at high power for 3-5 minutes, depending on the strength of your oven. The apples should come out soft, and most of the water should have boiled off. If this is not the case, return them for another minute.
Mash the apples with a fork, and mix in the sugar and cinnamon. Serve immediately.