Wash the apples, peel if desired, remove the cores, and cut into 5–8 mm cubes.

Wash and dry the lemon. Finely grate only the yellow zest and squeeze out 15–30 ml juice.

Whisk the egg and sugar together in a large bowl until smooth.

Add the yogurt and 50 ml vegetable oil and whisk to combine.

Stir in the lemon zest, lemon juice, and optional pinch of salt.

In a separate bowl, combine the flour and baking powder.

Gradually add the dry ingredients to the wet ingredients and mix only until no dry flour remains.

The batter should be thick and slowly fall from a spoon. If necessary, add 15–30 ml yogurt or milk if too thick, or a little flour if too thin.

Gently fold in the diced apples.

Let the batter rest for about 5 minutes.

Heat a nonstick frying pan over medium-low heat and brush it with a thin layer of oil.

Add one heaped tablespoon of batter per pancake.

Gently flatten each pancake to approximately 1–1.5 cm thick.

Cook for 2–4 minutes, until the underside is golden and the edges are set.

Carefully flip and cook for another 2–4 minutes.

For thicker pancakes, cover the pan for 1–2 minutes to help the centers cook completely.

Serve warm with yogurt, honey, powdered sugar, applesauce, or fresh berries.