In a large bowl, combine 2 cups of maida, 2 tbsp of sugar, 1/4 tsp of salt, 1 tsp of baking powder, and 1/4 tsp of baking soda. Mix well to ensure everything is combined.
Mix Wet Ingredients:
Add 2 tbsp of melted butter and 1 glass of milk to the dry ingredients.
Whisk and mix well, ensuring the batter is smooth. Add more milk if necessary to achieve the desired batter consistency.
Add Apple and Flavorings:
Grate 1 apple and add it to the batter.
Add a pinch of cinnamon powder, 1 tsp of vanilla extract, and 2 tsp of vinegar.
Mix well to ensure everything is thoroughly combined.
Cook Pancakes:
Grease a non-stick frying pan with butter and heat it over medium heat.
Pour 1/4 cup of pancake batter onto the medium-hot pan.
Cook for about 1 minute or until bubbles appear on the surface.
Flip the pancake and continue to cook until it is cooked through and golden brown.
Serve:
Transfer the apple pancakes to a plate.
Serve warm with maple syrup, honey, and extra butter.
Serving Suggestions
Serve these apple pancakes with a drizzle of maple syrup or honey.
Add a sprinkle of powdered sugar for extra sweetness.
Pair with fresh fruit or a dollop of whipped cream for a decadent treat.
Cooking Tips
Make sure the pan is medium-hot to ensure even cooking and prevent burning.
Adjust the batter consistency with additional milk if it’s too thick.
For a more pronounced apple flavor, you can add finely chopped apple pieces in addition to the grated apple.
Nutritional Benefits
Apples add fiber and vitamin C to the pancakes.
Using minimal oil and sugar helps keep the pancakes light.
Dietary Information
This recipe contains dairy and gluten.
For a dairy-free version, substitute milk with a plant-based alternative.
For a gluten-free version, use a gluten-free flour blend.
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
