The FAMOUS Pancake Cake That Is Driving The World Crazy

The FAMOUS Pancake Cake That Is Driving the World Crazy

Table of Contents

Peel the apples and cut them in half. Remove the cores and stems, then slice the apple halves into thin, crescent-shaped pieces. This shape helps the apples cook evenly and allows them to layer nicely in the pan.
Heat a pan on the stove and melt 2 tablespoons (28 g) of butter over medium heat.
Once the butter is melted, sprinkle in 2 1/2 tablespoons (30 g) of sugar and stir until the sugar dissolves completely into the butter.
Reduce the heat to low and add the apple slices to the pan. Cook the apples for about 10 minutes, stirring occasionally, until they are tender and caramelized. This step enhances the sweetness of the apples and infuses them with a delicious buttery flavor.

While the apples are cooking, crack one egg into a bowl and add 2 1/2 tablespoons (30 g) of sugar and 1 tablespoon (15 g) of vanilla sugar.
Beat the mixture with a whisk until it becomes uniform and slightly foamy. This step incorporates air into the batter, helping it to be light and fluffy.
Add 2 tablespoons (30 ml) of sunflower oil and continue to whisk until the oil is fully incorporated.
Add 2/3 cup (160 g) of white yogurt and mix well to combine. The yogurt adds moisture and tanginess, which helps keep the cake tender.
Sift 1 1/4 cups (160 g) of plain flour and 1 teaspoon of baking powder into the mixture. Stir until you have a thick, semi-liquid, and homogeneous batter. The batter should be smooth with no lumps.

Sprinkle the cooked apples in the pan with 1/2 teaspoon of ground cinnamon and mix well to ensure the cinnamon is evenly distributed, enhancing the warm, sweet flavor of the apples.
Pour the prepared batter over the apples, spreading it evenly with a spatula to cover all the apple pieces. Smooth the surface of the batter to ensure even cooking.
Cover the pan with a lid and cook on low heat for about 10 minutes. The batter should be fully cooked; test it with a toothpick to ensure it comes out clean. This slow cooking method allows the cake to cook thoroughly without burning.

Carefully turn the cake onto a plate by placing the plate over the pan and inverting the pan so the cake flips onto the plate.
Slide the cake back into the pan with the uncooked side facing down.
Cover the pan with the lid and cook for another 5 minutes until the other side turns golden brown. This step ensures that the pancake cake is fully cooked and has a beautiful golden exterior on both sides.
After baking, transfer the pancake cake to a plate.

Decorate the pancake cake with your choice of toppings: spread a thin layer of jam, dollop with sour cream, whipped cream, or simply sprinkle with powdered sugar.
Cut the cake into portions and serve with a cup of fragrant coffee or tea for a cozy and delightful treat.

Choose Firm Apples: Use firm apples like Granny Smith or Honeycrisp, which hold their shape well during cooking and provide a nice balance of sweetness and tartness.
Low and Slow: Cook the cake on low heat to ensure that it cooks evenly without burning. Covering the pan helps trap heat and steam, cooking the batter through gently.
Flipping the Cake: Use a large plate that completely covers the pan when flipping the cake to avoid any spills or breaks. If you’re nervous about flipping, you can also cook the cake entirely on one side until set, then briefly finish under a broiler to brown the top.