Apple pancakes with caramel

Ingredients

• 2eggs
• 240 ml (1 cup)milk
• 80 ml (⅓ cup)water
• 125 g (1 cup)plain flour
• 1.25 ml (¼ teaspoon)salt
• 5 ml (1 teaspoon)vanilla essence
• 75 ml (5 tablespoons), meltedmargarine
• 150 gcaramel sauce
• 3apples
• 300 gsugar
• 10 ml (2 teaspoons)ground cinnamon

Instructions

1. 1

   Blend the batter

   For the pancakes, blend the eggs, milk, water, flour, salt, vanilla essence and 2 tablespoons of the melted margarine in a blender or with a hand mixer until combined.

2. 2

   Cook the pancakes

   Heat ½ teaspoon of melted margarine in a non-stick frying pan about 15 cm across. Pour in 3 tablespoons of batter and quickly tilt the pan in a circle so the batter covers the base evenly.

3. 3

   Turn and finish

   Cook for 1 minute, until the base and edges are golden. Loosen the edges with a thin spatula, turn the pancake and cook for 15 seconds more, or until lightly browned. Repeat with the remaining batter.

4. 4

   Soften the apples

   Cook the apples with the sugar and ground cinnamon until soft enough to mash into apple purée.

5. 5

   Fill and decorate

   Fill the pancakes with the apple purée and decorate with the caramel sauce.

6. 6

   Serve as preferred

   Serve the pancakes warm or cold.

What are apple pancakes?

Panqueques are thin pancakes common in Chilean home cooking, and this version turns them into a sweet dessert with apple and caramel. The batter is simply blended, then cooked in a small pan to make flexible rounds.

Soft, cinnamon-spiced apples provide the filling, while caramel adds a rich finish. The contrast between thin pancakes and tender fruit keeps the dessert satisfying without making the filling complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 4g protein, 43g carbs, 7g fat.

The flour, apples and sugar supply most of the carbohydrates, while margarine and caramel contribute much of the fat and energy. Eggs and milk provide some protein. To balance the plate, serve a pancake portion with plain yoghurt or fresh fruit rather than adding extra caramel.

Getting a smooth batter

Blending: Mix the eggs, milk, water, flour, salt, vanilla and part of the melted margarine until no dry flour remains. Let the batter settle briefly if it looks foamy, so it is easier to pour and spread.

Consistency: The batter needs to flow readily around the pan when tilted. Pouring it in and immediately turning the pan helps make an even, thin pancake.

Cooking thin pancakes

Pan size: A non-stick pan about 15 cm in diameter is specified, which makes small pancakes that are easy to fill. Use only a little melted margarine for each round.

Turning: Wait until the base and edges are golden before loosening the pancake with a thin spatula. The second side needs only about 15 seconds, so keep an eye on it.

Making the apple filling

Apples: Cook the apples with the sugar and cinnamon until they soften enough to mash into a purée. The method does not specify an apple variety, so choose apples that soften well when cooked.

Texture: Mash the softened fruit to make a filling that can be spooned into the pancakes. If the pieces are still firm, continue cooking until they are tender.

Filling and serving

Assembly: Add apple purée to each pancake and fold or roll it around the filling. Finish with caramel sauce just before serving.

Temperature: The recipe can be served warm or cold. For a warm dessert, serve after assembling; for a chilled version, let the components cool first.

What to serve alongside

Fresh fruit: Berries or sliced pear make a fresh accompaniment to the sweet apple and caramel. Keep the side simple so the filled pancakes remain the focus.

Plain yoghurt: A spoonful of unsweetened yoghurt offers a tangy contrast. It can also be served separately so everyone can add their own.

Recipe notes & tips

• Measure the batter with 3 tablespoons for each pancake to keep the rounds a similar size.
• Tilt the pan as soon as the batter goes in so it spreads before setting.
• Use a thin spatula to loosen the pancake edges before turning.
• Cook the apples until they mash easily rather than leaving firm chunks in the filling.
• Add the caramel sauce just before serving to keep the pancakes from becoming too soggy.

Variations

• Add lemon: Stir a little lemon zest into the cooked apple purée for a brighter flavour.
• Use pears: Replace some or all of the apples with pears and cook until soft.
• Change the spice: Swap some of the cinnamon for ground nutmeg.
• Add toasted nuts: Scatter chopped toasted walnuts over the filling for crunch.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each portion for a tangy contrast.

Common mistakes to avoid

• Lumpy batter: Blend until the flour is fully incorporated before cooking.
• Uneven pancakes: Tilt the pan immediately after adding the batter to cover the base.
• Sticking to the pan: Use a non-stick pan and lightly grease it with the melted margarine.
• Tearing when turned: Wait for the edges to brown and loosen them carefully with a thin spatula.
• Firm apple filling: Keep cooking the apples until they are soft enough to mash.

How to store

Store leftover pancakes and apple filling in separate airtight containers in the fridge for up to 3 days. Reheat the pancakes and filling gently, then fill and add the caramel sauce just before serving.

Frequently asked questions