German Apple Pancake

 

German Apple Pancake... also known as a Dutch Baby are absolutely delicious... and so easy to make.... from start to finish just 35 minutes... and foolproof too!

It's a classic recipe....

TIPS

 I used Granny Smith apples.. I like the tart apples with the sweetness of the other ingredients.. but yo can use any apples you prefer.

Follow the instructions as written.. mix the batter first.. let it rest for 20 minutes... while it rests.. you can easily peel and slice the apples and cook them in the skillet... timing wise this is perfect.

I use unsalted butter in my recipes.. I prefer to add salt (or not add it if I don't want to)... I don't add salt to this recipe.

I measure the cinnamon and sprinkle it over the apples... I stir the apples to mix the cinnamon as much as I can.... I then sprinkle lightly additional cinnamon over any apples that don't have any or not enough cinnamon on them.  I also don't measure the nutmeg.... I just lightly sprinkle it over the apples.

I used a cast iron skillet by Le Creuset ... I know they're expensive... but they do have outlets... and you can catch a sale on top of the discounted price... well worth it.... They are so pretty from oven to table... and they last forever... and no.. I don't get anything for singing their praises.. just my opinion... a regular cast iron will work too..

I used a 12 inch skillet.... you could probably use a 10 inch skillet also.. the pancake will be a little thicker.... when baking you may also need a few more minutes with the smaller skillet... if the ends start to get too dark.. just lay a piece of foil loosely over the skillet.

This pancake will puff up when baking... then it will deflate as it cools... it's supposed to do that.

I serve it using a spatula... so you can get underneath and scoop up the apples with it.

This recipe serves 2-3 if you're not serving anything else besides maybe sausage... if you serve scrambled eggs with it.. I'd say it would serve 4. 

To serve it... serve it in the pan and cut into wedges.

We eat it with just powdered sugar.. but you could also serve it with maple syrup.

Try it... this is sooo good!

Recipe:  German Apple Pancake

All you need:

4 eggs

1 cup whole milk

1 cup flour

1/2 teaspoon vanilla

3 tablespoons butter

2 large apples, peeled, cored and thinly sliced

1/2+  teaspoon cinnamon *See TIPS

nutmeg * See TIPS

1/3 cup light brown sugar

Powdered sugar for garnish

All you have to do:

Preheat the oven to 450 degrees F.

In a large bowl, lightly beat together the eggs, milk and vanilla.  Add the flour and whisk lightly until mixed ... do not over mix.   Set the batter aside and let it rest for about 20 minutes.

Peel, core and thinly slice the apples.  Melt the butter over high heat... add the apples, cinnamon and nutmeg and cook until the apples are soft... about 5 minutes.  I add then add the brown sugar and stir well.... I cook an addition few minutes (about 3 minutes).

I then pour the batter over the apples.... put the skillet immediately into the pre-heated oven.  Bake for 15 minutes or until the sides are puffed and it is golden brown.

Remove from the oven and sprinkle with powdered sugar.  Serve immediately.

Cottage Cheese Pancakes

Light and slightly sweet... packed with calcium and protein... these pancakes are a wonderful way to make a family favorite a little more healthy ... they are absolutely delicious!

They're perfect with a little bit of butter or maybe even a little powdered sugar.... and of course with your favorite syrup... although I think they are pleasantly sweet enough without the syrup.

TIPS

I used any cottage cheese I had in the house... they were delicious.. but I think a smaller curd cottage cheese would be best.

I had a few random curds seep up through the top.. not a big deal.. just warning you that it may happen.

You can whisk the batter by hand or use a hand mixer... I started out with just a whisk .. then I used my hand mixer with the whisk attachment to see if I could make it smoother... it did get a bit better with less bigger curds.. but they will still be there... so you really can do it either way.

When scooping the batter onto the griddle I used my 1/4 cup measure and used about 2/3 to all of it... you don't want to make them too big... because flipping them is a bit different than when you make regular pancakes... read on..

Normally you use a medium/high heat on a griddle to make pancakes... and when they get little bubbles on top and the batter looks set.. you flip them... not so with these... I'd recommend lower your heat to medium.

With these pancakes...  all the bubbles will not really appear... you will need to flip them when the bottom is medium brown... and peeking underneath is not easy because these are tender and the batter won't set like regular pancakes... so use the thinnest spatula you have and flip them when the bottom looks golden brown. Cook the second side until golden brown also.... It should take about 5 minutes to make totally...

These are tender pancakes... so flip them with care.... make sure you leave a bit more room than usual so you can slip the spatula under them and quickly flip them over.. the batter won't be as set as you're used to .. so they spread ever so slightly when they are flipped.

The centers will be slightly moist not as dry as regular pancakes.

They puff up nicely.. to make a delicious airy pancake.... serve immediately... the leftovers are great but will deflate.. but don't count on leftovers...

This recipe will make about 4-6 servings.  The recipe can easily be divided in half if you need less.

Make sure your baking powder is not expired... check the date periodically.. it's one of those things I know I forget to do... and it does lose it's umph after it expires... just a quick tip.

Oh and one more thing... the recipe says 2 tablespoons of honey... you can "eyeball" it rather than measure it...

I hope you make these wonderful pancakes that actually have better-for-you ingredients and are soooo delicious!

Recipe:  Cottage Cheese Pancakes

All you need:

1 cup flour

2 teaspoons baking powder

Pinch of salt

6 eggs, beaten

2 cups cottage cheese

1/4 cup honey

2 teaspoons vanilla

Cooking oil spray (butter flavor preferred)

All you need to do:

In a small bowl combine the flour, baking powder and salt... I use a small whisk to blend it evenly. 

In a large bowl, whisk the remaining ingredients (except for the cooking spray)... then add the flour mixture to the bowl... whisk until well blended.

Spray a griddle with the cooking oil spray and heat it over medium heat.  Make the pancakes in batches, using a 1/4 cup measure, the batter onto the griddle.  Leave plenty of room to flip them (see tips).

Cook until the bottom is golden brown, then flip them and cook until the bottom is golden brown also... serve immediately.

Missed National Pancake Day?

Did you know yesterday was National Pancake Day? … or was it?

If you look at my list of National Food Days… February 28th ...pancakes are mysteriously missing …but… thanks to the folks at IHOP… yesterday was National Pancake Day…. and to celebrate the day they gave away free pancakes!

Gasp! … You missed it??? You didn’t go down to IHOP and get your free pancakes?

Well… how about having your own celebration… even if it’s a day late… How about making a pancake supper tonight? Surprise the family… make them a great big stack of their favorite pancakes for supper. They will not mind it being a day late… trust me!

Sprinkle the special ingredients in to make each person’s favorite… be it blueberries… chocolate chips or even raspberries and white chocolate chips… whatever their favorite is… or better yet.. make up some of those fabulous southern favorites Sweet Potato Pancakes with Pecan Butter!

Here are some links to help you find that perfect recipe for tonight!








Light and Fluffy Pancakes










Southern Sweet Potato Pancakes and Pecan Butter









Chocolate Chip Pancakes









White Chocolate Chip Pancakes

Recipe: Southern Sweet Potato Pancakes

Yummmm… even the name sounds yummy… Southern Sweet Potato Pancakes… and they are too!

The taste of the sweet potatoes is light.. the pancakes are sweet.. a true treat!

TIPS

I bake my sweet potato ahead of time… and allow to cool… then store it in the fridge until I’m ready to make the pancakes… I just nuke it quick in the microwave wrapped in a paper two to just warm it again.

I used my mini chopper to puree the sweet potato.

This makes about 8-10 small pancakes… they are filling.. I figure 3-4 pancakes per person… so this recipe is enough for 2-3 people… double the recipe if you need to feed more.

I used whole milk.. I think it works best for this recipe.

Whisk the eggs and milk first.. then add the butter then add the butter and the sweet potato puree.. it mixes best in this order.

Use a ¼ cup measure to scoop out the batter to the hot grill… I personally think smaller pancakes cook better than larger ones.. the center is dense on larger ones and does seem to cook properly.

Flip the pancakes only once.. otherwise they get tough.

Serve this with Pecan Butter… and drizzle maple syrup… yummmm!







Recipe: Southern Sweet Potato Pancakes

All you need:

1 small sweet potato, baked
1 egg, slightly beaten
1 cup whole milk
2 tablespoons melted butter
Pinch of salt
Pinch of nutmeg
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons baking powder
1 cup flour
Butter flavor cooking oil spray

All you have to do:

Scoop out the inside of the baked sweet potato and puree it.

In a large bowl slightly beat an egg.

Whisk in the whole milk.

Add the sweet potato puree and the melted butter, whisk until smooth.

Add the salt, vanilla, nutmeg, brown sugar, cinnamon and baking powder. Whisk until fully incorporated.

Add the flour and mix until smooth.

Spray a griddle with butter flavored cooking oil and heat it over medium high heat.

Using a ¼ cup scoop, scoop batter onto the hot griddle. Cook until the bottom side is golden, and the top is covered in small bubbles… if the bottom gets too dark turn down the heat slightly. Flip over and cook until the bottom is golden.

Serve immediately.

Recipe: Chocolate Chip Pancakes

Yummmm…. Whoever came up with Chocolate Chip Pancakes was a genius… what better way to get a kid to dive into breakfast than with Chocolate Chip Pancakes… and truth be told… adult chocolate lovers love them too!

I admit when my son was growing up I wouldn’t think of making Chocolate Chip Pancakes… after all… you serves chocolate for breakfast??…. or even a supper?? …. guess I wasn’t always the coolest Mother… which was absolutely silly… it would have been fine now and then.

The old Bill Cosby stand-up bit about him serving chocolate cake to his kids for breakfast when his wife was away.. comes to mind…. as he so correctly pointed out…. it has milk (the glass you drink with the cake)and flour and eggs… makes perfect sense… I always wanted my Father to think like that… but alas he never did… and as an adult …. I have more than once eaten cake for supper or even breakfast.. and thought… well… it has eggs in it… and I’m an adult now …. I can do that…

Okay.. back to Chocolate Chip Pancakes…. so maybe a treat now and then … a breakfast with chocolate will definitely start the day off with a smile!

TIPS

Most of the tips are the same as my Light and Fluffy Pancakes… I’ll re-list them here to make it easy for you..

The recipe calls for a significant amount of baking powder… 3 ½ teaspoons… which as most bakers and cooks know.. that is a lot.. you need it…. furthermore …. make sure your baking powder is not expired… I can’t impress on you enough the importance of fresh baking powder..

I sift the dry ingredients twice… it takes just a few extra seconds and is well worth the effort.

I put the milk in the microwave just long enough to take the chill off it…
Mix the batter lightly.. don’t whisk it… just stir it until it’s fairly smooth … mine has tiny lumps left but nothing too sizeable… don’t over mix it.. but don’t under mix it either.

I use vanilla sugar… adds a little flavor without overpowering it.. see my post about vanilla sugar for information about it… you can use regular sugar also.
I add a teaspoon of vanilla… again.. it adds flavor without making it obvious… it’s optional. You think about leaving the vanilla out because of the chocolate chips… put it in .. it balances out the chocolate perfectly.

I add about ¾ of a cup of chocolate chips… minis are great to use.. but regular sized ones are fine too… add more or less to your taste.

I use a ¼ cup dry measure to scoop the batter… I fill it to about 1/8 inch from the top.. it makes 3 ½ inch pancakes…. you can make them larger but… this is a good size.

Flip the pancake only once.. any more and you toughen it.

This recipe makes about 14-16 pancakes… figure at least 3 per person…

The leftovers keep well in an airtight container.. just put them on a plate with a piece of waxed paper over them and give them a quick nuke in the microwave to reheat them… great for quick breakfasts during the week.

So indulge a little… a little chocolate once in a while in the morning.. makes it special!






Recipe: Chocolate Chip Pancakes

All you need:

1 ½ cups flour
3 ½ teaspoons baking powder
1 tablespoon vanilla sugar or white sugar * see Tips
Pinch of salt
1 egg, slightly beaten
1 ¼ cup warm milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla (optional)
¾ cup chocolate chips (or to taste)
Butter flavored cooking spray

All you need to do:

Sift together the flour, baking powder, sugar and salt… then sift it again into a large bowl.

In a medium bowl, whisk the egg and milk… then add the melted butter and vanilla, whisk until mixed well.

Add the wet ingredients into the dry, mixing with a spoon. Mix until fairly smooth with tiny lumps.

Stir in the chocolate chips.

Let the batter rest for 20 minutes.

Spray a griddle pan with butter flavored cooking spray.

Heat the griddle over medium high heat. Scoop scant ¼ cup measure of batter onto the griddle for each pancake. Check the bottoms of the pancake periodically so they don’t get to dark.. adjust the heat if necessary…. when the top has lots of bubble.. flip them over and cook until light golden on the bottom.

Recipe: Light and Fluffy Pancakes

Nothing is better for a Sunday morning breakfast than light and fluffy pancakes…well… okay.. if you’re a breakfast lover like me.. the list of perfect Sunday morning breakfasts is long…. BUT… you do have to admit that light and fluffy pancakes are on the list... light as in light as a feather...not light as in Weight Watchers light... after all.. it does have butter in it.

I’ve posted my Buttermilk Pancake recipe previously… I like the taste of buttermilk and the taste it gives pancakes... but sometimes light and fluffy pancakes are what I crave...

And for some reason I never realized I hadn’t posted my other pancake recipes… probably because Warren is not a fan of pancakes.. he claims they lay like lead in his stomach.. well.. there are two things wrong with that… 1) he probably ate too much.. but we won’t mention that… and … 2) probably the recipe used was not as good as this one.. which is really the better answer…

So what makes my pancake recipe better than others??… several things… in my somewhat humble opinion… (I’m fairly proud of my light and fluffy pancakes… because they ARE light and fluffy)… here are some tips for making the pancakes light and fluffy…

TIPS

The recipe calls for a significant amount of baking powder… 3 ½ teaspoons… which as most bakers and cooks know.. that is a lot.. you need it…. furthermore …. make sure your baking powder is not expired… I can’t impress on you enough the importance of fresh baking powder..

I sift the dry ingredients twice… it takes just a few extra seconds and is well worth the effort.

I put the milk in the microwave just long enough to take the chill off it…

Mix the batter lightly.. don’t whisk it… just stir it until it’s fairly smooth … mine has tiny lumps left but nothing too sizeable… don’t over mix it.. but don’t under mix it either.

I use vanilla sugar… adds a little flavor without overpowering it.. see my post about vanilla sugar for information about it… you can use regular sugar also.

I add a teaspoon of vanilla… again.. it adds flavor without making it obvious… it’s optional.

I use a ¼ cup dry measure to scoop the batter… I fill it to about 1/8 inch from the top.. it makes 3 ½ inch pancakes…. you can make them larger but… this is a good size.

Flip the pancake only once.. any more and you toughen it.

This recipe makes about 14-16 pancakes… figure at least 3 per person…

The leftovers keep well in an airtight container.. just put them on a plate with a piece of waxed paper over them and give them a quick nuke in the microwave to reheat them… great for quick breakfasts during the week.

That’s it… trust me.. you’ll put this batter on a hot griddle and watch them puff up … just delicious!







Recipe: Light and Fluffy Pancakes

All you need:

1 ½ cups flour
3 ½ teaspoons baking powder
1 tablespoon vanilla sugar or white sugar * see Tips
Pinch of salt
1 egg, slightly beaten
1 ¼ cup warm milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla (optional)
Butter flavored cooking spray

All you need to do:

Sift together the flour, baking powder, sugar and salt… then sift it again into a large bowl.

In a medium bowl, whisk the egg and milk… then add the melted butter and vanilla, whisk until mixed well.

Add the wet ingredients into the dry, mixing with a spoon. Mix until fairly smooth with tiny lumps.

Let the batter rest for 20 minutes.

Spray a griddle pan with butter flavored cooking spray.

Heat the griddle over medium high heat. Scoop scant ¼ cup measure of batter onto the griddle for each pancake.

Check the bottoms of the pancake periodically so they don’t get too dark.. adjust the heat if necessary…. when the top has lots of bubble.. flip them over and cook until light golden on the bottom.

Recipe: Tropical Buttermilk Pancakes

This recipe for Tropical Buttermilk Pancakes is a terrific change from ordinary pancakes… with lots of wonderful flavors… bananas… coconut… rum (extract), pineapple syrup… you’ll think you woke up on a tropical island and breakfast was made especially for you! …

Okay those of you in the northeast and elsewhere where old man winter just paid a visit… the tropical paradise theme may be a little hard to imagine… but you can try … just make this for breakfast and stick a little umbrella in your orange juice… a little island music and… well you’re almost there.

So why the tropical theme… you might ask?

We’re havin’ a blog party tomorrow for one of our fellow bloggers…Dave from Year on the Grill… seems Dave and his wife with the “inconvenient day job” have temporarily settled in the Virgin Islands while she has a temporary transfer at work…. So from snowy Kansas to a tropical paradise he went….

And I must admit… I’m a bit envious… but nonetheless… we all wish him well during his adventure.

So what’s a blog party? All of Dave’s blogger friends get together and post tropical recipes… and “meet” at The Krazy Kitchen blog…. so hop on over tomorrow to the Krazy Kitchen and see what else there is to see…. And of course… stop by Dave’s blog to see what’s cookin’ in the Virgin Islands.



BUT Shhhhhhhhhhhhh... it's a secret until tomorrow...







TIPS

You can buy pineapple syrup or make your own… see my recipe for Pineapple Syrup.

So without more chit chat… here’s my “tropical” entry….. Tropical Buttermilk Pancakes… I hope you try them!








Recipe: Tropical Buttermilk Pancakes

All you need:


1 cup buttermilk
¼ cup whole milk
1 egg, beaten
2 tablespoons butter, melted
½ teaspoon vanilla
2 teaspoons rum extract
1 cup flour
2 tablespoons sugar
2 tablespoons brown sugar
1/8 teaspoon salt
2-3 very ripe bananas, mashed
1/3 cup sweetened coconut flakes
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon nutmeg
½ teaspoon cinnamon
Pineapple chunks
Pineapple syrup

All you need to do:




In a medium bowl, mash the bananas.







Add and then beat the buttermilk, milk, egg, butter, vanilla and rum extract.








In a large bowl, combine flour, sugars, baking powder, baking soda, nutmeg, cinnamon and salt.







Mix well.








Pour the wet ingredients into the dry ingredients.








Add the coconut and stir to mix well.





Let stand for 5 minutes.


Spray a grill pan with butter flavored cooking oil spray.

Heat the pan over medium heat and make pancakes. Picture shows holes starting to form.. wait to flip until it has more holes.


Watch closely, they tend to scorch easily.

When the top has lots of small holes in the batter and bottom is golden brown, flip them over and cook briefly on the other side.

Serve hot with butter, pineapple chunks and pineapple syrup.

Recipe: Blueberry Pancakes

Making Blueberry Pancakes from scratch is so easy and the taste just can’t be equaled by using a boxed mix. I find the boxed mixes heavier and more floury tasting.

This recipe uses my basic pancake recipe and simply adds blueberries…

Quick Tip

You can either mix the blueberries into the whole batter or...after ladling the pancake batter onto the grill pan or skillet... you can drop some blueberries on the pancake as it cooks...if you do the latter method you must work quickly before the pancake sets...

Personally I like to drop them on each pancake... this way I can make plain ones for picky eaters and I can control the amount of blueberries in each pancake... when you flip them they will cook and burst a little.. but that just makes them taste better in my opinion....

Here is a wonderful recipe for Blueberry Pancakes…. I know you will enjoy these.








Recipe: Blueberry Pancakes

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 or cooking oil spray (butter flavor preferred)
1 pint blueberries

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 blueberries *(or you can wait to add some blueberries to each pancake after ladling the pancake batter on the grill pan or skillet).

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 or spray with cooking oil.

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.

*This is where you would drop blueberries into the pancakes if you chose to do this method.

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).

Recipe: Buttermilk Pancakes

Hmmmm… warm fluffy buttermilk pancakes with butter and syrup….. yummmm… a perfect Saturday morning breakfast. This recipe is a very basic buttermilk pancake recipe.

I’m constantly looking at recipes seeing what tips I can use to make mine better. I found a recipe that added vanilla to the batter and thought I’d try it…. I was impressed! The pancakes had a light vanilla flavor … just terrific!

Just a few tips:

DO NOT OVER-MIX the batter…. I cannot overstate this enough…. Mix lightly with a cooking spoon … there will be small to medium lumps in the batter.

I allow the batter to rest for about 5 minutes before making the pancakes. I think this makes them fluffier.

Most recipes say to use about a ½ cup of batter for each pancake… I think they get too big and become harder to flip…. I use ¼ cup measure that isn’t quite full…. I get nice sized manageable sized pancakes.

You griddle should be hot but not too hot otherwise the pancakes get blackened before they’re set and ready to be flipped. I start off heating the griddle on high… then turn it down to medium high.

I hope you try these.








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Recipe: Buttermilk Pancakes

All you need:

1 cup buttermilk
¼ cup milk
1 egg
2 tablespoons butter, melted
½ teaspoon vanilla
1 cup flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

All you need to do:

Pre-heat oven to 175 degrees F.

In a bowl, beat together the buttermilk, milk, egg, butter and vanilla.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Mix well.

Pour the wet ingredients into the dry ingredients and mix lightly with a spoon. The batter will have small to medium lumps.

Allow the batter to rest for about 5 minutes.

Spray a griddle with cooking spray (butter flavored preferred).

Heat the griddle until a drop of water will sizzle when dropped on the hot griddle. Set the burner on medium high….

Using a ¼ cup measure, ladle the batter onto the griddle. I don’t quite fill the ¼ cup measure… as your pouring use your judgment …. I prefer medium sized pancakes… I find them easier to flip.

When the under-side is golden brown and the top has set with tiny bubbles, flip the pancakes and brown the other side.

Repeat with remaining batter.

Keep cooked pancakes on an oven proof plate in the warm oven.

Serve hot.

Makes about 4 servings.

Recipe: Apple Pancakes

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).