Pancakes..... there is so much you can do with them… make this batter plain or with fruit… apples, blueberries and bananas all work well. Serve them plain with powdered sugar… maple syrup, or fruit syrups… they’re all delicious.
I love apple pancakes… it’s one of the wonderful things that I remember about childhood meals. My Mother would make soup and apple pancakes for supper every once in a while.
While this recipe is not from my Mother… it’s a basic apple pancake recipe nonetheless. … and one that I have used for years.
The original recipe I always used as a guide… calls for sour apples…. I use Golden Delicious apples for a sweeter pancake… Granny Smith works well for a tart pancake.
The original recipe also cut the apples in fine julienne pieces. I don’t know if it’s me or not… but I never seemed to cut them quite fine enough… my Mother always cut them in very thin slices… which works…
I like to cut them in thin slices then dice them…. I think it spreads the apple better in the batter… but it’s your choice…experiment and see what you like best…. I just wanted to give you a few ways different cooks make these.
Variation: You can also use this batter for plain pancakes or blueberry or banana pancakes.
Apple Pancake Recipe
All you need:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs, lightly beaten
1 ¾ cups whole milk
2 tablespoons unsalted butter melted and cooled
¼ cup melted butter for frying
2 apples, peeled, cored and sliced or diced
All you need to do:
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
Stir well to mix.
Make a well in the center of the flour mixture.
Pour the eggs, milk and 2 tablespoons melted butter in the well.
Gradually mix the dry ingredients with the wet..pulling your whisk from the center outward until combined…batter will be a little lumpy.
Do not over mix the batter…this will make the pancakes heavy (like lead).
Gently stir in the apples.
Heat a skillet (non-stick is preferred) over medium high heat. (To test if the skillet is hot enough… drop a droplet of water onto it… if it dances and evaporates instantly… you are good to go).
Brush the skillet lightly with some of the ¼ cup melted butter.
Use a ¼ cup measure to scoop out your batter. Do not completely fill the measure… fill it to just shy of the top.
Drop scoopfuls onto the hot griddle. Make sure you pour from the center of te pancake so the batter runs fairly evenly into a round pancake.
Make sure you leave enough space between pancakes so they don't run together or you have trouble flipping them.
When bubbles appear and the batter is set, check the bottom, when the bottom is golden brown (about 2 minutes) … flip and cook the other side. When that side is golden brown (about 1 minute), remove to a warm oven proof plate.
Keep warm in an oven set on a low temperature (200 degrees F).
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