Latvians love pancakes, apples are also very popular in cooking. Thin pancakes filled with cottage cheese or thicker varieties made with potato, and in this case, apple.
Aussies, like Latvians, love their apples. More than one in five Aussie adults live by the old adage of eating an apple a day.
We grow 12 varieties of apples in Australia. This means that there will be an apple variety in season throughout the year. At the moment Royal Gala and Jonathon apples are in season.
I recently headed out to Bilpin to visit some Apple orchards and to pick my own. Who would of thought that picking your own apples would be so much fun and rewarding? For readers that live in Sydney, it isn’t far to head on the weekends to reward yourself with the freshest produce you could possibly imagine. Seasonal and straight from the tree. In the next couple of weeks I will share my apple picking and orchard visit adventure in full with you all. In the interim I would love to share this super easy and tasty Latvian apple recipe.
These pancakes aren’t for those on a diet. The pancakes are fried in butter, a good whack of it, but it does make the house smell amazing.
To add insult to injury, I whipped up some spiced sour cream to accompany the apple pancakes. Not traditionally Latvian, but is a nice change to maple syrup or honey. I personally enjoy eating these pancakes straight, and any leftovers, cold, with a smear of butter. In case you felt cooking them in butter wasn’t enough.
These pancakes are dense, not the light and fluffy American style. They are filling and very satisfying, pure comfort food. The batter is thick and dough like, don’t panic, it works well.
Abolu Pankukas (Latvian Apple Pancakes)
- 200 grams plain flour
- 300 ml pouring cream
- 2 eggs separated
- 30 g caster sugar
- pinch of salt
- 200 grams apple grated (around 3 medium apples)
- In a medium bowl whisk together egg yolks, cream, sugar and salt. Then mix through the flour until completely combined. Set your mixture aside for 30 minutes to rest.
- While your dough is resting whip up your eggs whites to soft peak stage.
- Once your dough has rested, grate or thinly slice your apples.
- Mix both apple and egg whites into your dough.
- In a non stick pan add ½ tablespoon of butter and melt over a medium/low heat. Once melted add ½c of the mixture to your pan. Cook over medium/low heat. Cook both sides and remove from heat when cooked though.
- Repeat this process with the remainder of the mixture. It will make roughly six pancakes.
- Serve with spiced sour cream: In a small bowl mix 150g sour cream, 1 ½ teaspoons of brown sugar, ½ teaspoon nutmeg ½ teaspoon of cinnamon.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.