Pancakes take awhile to make so they're often only fixed during the weekends. If you’re tired of plain buttermilk pancakes, why not try
Apple Pancakes as an alternative instead? There's so many things to do with apples!
Easy Apple Recipes
Apple Pancakes
This apple recipe is easy to make, and with a little effort, can look wonderful on the breakfast or brunch plate with scrambled eggs and sausage links. Use your imagination when serving and plating. Here I've added fresh blueberries, pink lady apple slices along with mint with a sprinkle of cinnamon and real Vermont Maple Syrup
. You'll end up with perfect pancakes!
Add a dollop of Cabot Whipped Cream or fresh whipped cream for the kids or grandchildren as a back-to-school breakfast treat? You can also be frugal and save money by having breakfast for dinner some night!
Autumn is a great time of year to stop by your local farm stands, co-ops or farmer's market to gather some of your favorite fall varieties of apples for baking and cooking! One of our favorite fall desserts is old-fashion
Apple Pandowdy or
Sourdough Apple Cake.
Easy clean-up with my crochet
handmade Dish Cloths from my
Moomettes Crochet shop!
Best Apple Pancake Recipe
2 large eggs
2 cups all-purpose flour, sifted
1/3 cup sugar for the recipe plus 2 tablespoons sugar (or more) for cooking
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg (freshly grated if you have it, but pre-grated will work)
2 cups plus 2 tablespoons buttermilk (I use SACO Cultured Buttermilk Blend )
4 Tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandolin (Note: Be careful about how finely you try to grate the apple, it may turn out looking more like applesauce.
Begin by preparing your apples. (Remember, to sprinkle a little lemon juice on the apples to keep them from turning brown after cutting or grating.)
Core both apples using an apple corer
Cut one apple on a mandolin to make uniform thickness slices. These will be used with the pancake batter.
The other apple should be peeled and grated for inclusion in the batter.
To be able to actually taste the apple in the pancakes, you may want to use a larger grate option
Now you’re ready to start on the batter itself. Melt the butter over medium heat being sure not to scorch it.
In a medium to large size bowl, beat two large eggs until frothy. You can beat them by hand (below – burns more calories that way) or use an electric mixer on medium speed.
Add the flour to the beaten egg.
Then add the 1/3 cup of sugar. Reserve the rest of the sugar for actual cooking.
Next add the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
Add the grated apple. Stir until just combined. The mixture will be thick.
Preheat the griddle over medium-high heat. Lightly spray with cooking spray or add a little butter.
Add about 1/2 cup batter to the griddle. Place 2 lightly sugared apple slices on top.
Cook the pancake until bubbles form (about 2 minutes). Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn’t stick to the spatula
Place the cooked pancake on a plate. Serve with other favorite breakfast items such as bacon, turkey sausage or scrambled eggs. Garnish with apples slices other fruit and a sprig of mint, if desired.
© Frugal New England Kitchen
