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Every time I ask my children what they want to eat for lunch, they can’t decide between american and our slovak pancakes (what a surprise right? :-P). Today the fight has been won by curd and apple american pancakes, which we like the most with homemade apple puree.

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Apple-curd pancakes


250 g soft curd

3 eggs

1 tbsp honey

1/4 tsp ground cinnamon

1 small apple

approx. 3/4 measuring cup spelt flour (as a measuring cup I used the cup from curd)

1/4 tsp baking powder

apple puree (not necessary)


Steps: 4


Whisk curd with eggs, cinnamon and honey in a bowl.


Add grated apple (also with skin) to the flavoured curd.


Then mix in the flour together with baking powder. You can either add 4-5 tbsp of flour or use the measuring cup from curd as I did.


Heat up the pan, spread a little oil over it and using spoon form individual pancakes. Roast for 1-2 minutes from each side, until golden.

We like these pancakes the most with apple puree. You can use anything what you like. From various jams, to (almost) nutella, or even ice cream or whipped cream :-P

I rather use wholemeal flour, they are richer. Sometimes, I replace the flour by various ground oats. In that case I let the dough sit for a while to make the oats soak up the liquid.

From this amount I managed to make 17 pieces of pancakes (1 pancake = 1 full spoon). This is enough for lunch and even children can save something for snacking in the afternoon :-).

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