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The Hirshon Latvian Apple Pancakes – Ābolu Pankūkas

  • Total Time: 0 hours


Units Scale
  • 1 large tart green apple, cored and pared
  • 1 large sweet red apple, cored and pared
  • 1 1/2 tablespoons vanilla sugar
  • 1 tablespoon fresh lemon juice
  • 3 large eggs, separated
  • 1/2 cup milk
  • 3/4 cup half-and-half
  • 1/4 cup Greek yogurt
  • 3 tablespoons unsalted butter, melted, plus additional butter for frying pancakes if needed – TFD prefers using ghee for the frying
  • 1 cup plus 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon white vinegar
  • For garnish
  • Confectioners sugar
  • A very light dusting of cinnamon


  1. Quarter apples: slice thinly crosswise. Toss in a bowl with vanilla sugar and lemon juice. Let stand while preparing batter.
  2. In a large bowl, beat egg yolks, milk, half-and-half, yogurt and butter. Sift together flour and salt, then whisk into egg yolk mixture until smooth.
  3. Combine baking soda and vinegar and stir into the batter. Let stand at room temperature for 30 minutes.
  4. Fold the apples evenly into the batter. Beat the egg whites until stiff and fold them into the batter.
  5. Heat a heavy skillet over medium heat. Pour about 3 tablespoons of batter into the skillet: cook until golden brown on both sides, about 3-4 minutes total.
  6. Repeat with the remaining batter, keeping pancakes warm in a 225F / 110C oven.
  7. Dust pancakes with sugar and cinnamon to taste. Serve with syrup or honey to taste.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 766.91 kcal
  • Sugar: 24.06 g
  • Sodium: 1080.91 mg
  • Fat: 21.78 g
  • Saturated Fat: 10.04 g
  • Trans Fat: 0.01 g
  • Carbohydrates: 124.93 g
  • Fiber: 3.89 g
  • Protein: 18.74 g
  • Cholesterol: 205.23 mg

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