Now, I fold in the diced apples, which give a sweet and juicy bite in each pancake. Heating my non-stick skillet over medium heat, I add a little butter or oil. Once hot, I use a ladle to pour the batter onto the skillet, letting the pancakes cook for about 3-4 minutes until tiny bubbles form on the surface. This is when the magic happens! They puff up beautifully. I carefully flip them over and cook for another 2-3 minutes until golden brown and cooked through.
As they cook, I’m always tempted to sneak a taste of the batter—it’s that delicious! After cooking a batch, I transfer them to a warm plate while I finish the rest. The aroma wafting through my kitchen is nothing short of heavenly and fills me with pure joy. Once the last pancake is off the skillet, it’s time to dig in!
Pro Tips for Best Results
To get that perfect puff, I tested this recipe three ways, and what worked best for me was letting the batter rest for about 10 minutes before cooking. This helps the flour hydrate and can make a real difference in the texture. If you have time, I recommend giving this step a go!
Another tip I learned is about the apples. If you want a bit of extra flavor and sweetness, you can sauté the diced apples in a little butter and cinnamon before adding them to the batter. It adds a wonderful caramelized taste that pairs beautifully with the pancakes. Trust me, it’s worth the extra effort!
Lastly, remember not to overmix the batter. I’ve made this mistake in the past, and it resulted in denser pancakes. Just a few gentle folds to combine all the ingredients are all you need for those fluffy results.