Wednesday, September 25, 2013
Apple Pie Pancakes
I love trying new flavors of pancakes and Dave got excited over this one. We really like this recipe from Averie at Averie Cooks. I followed her recipe very closely, only substituting skim milk for whole and used a Cortland apple, since that's what we picked up from the farm this week. Any baking apple will work, but you'll likely get a more authentic apple pie flavor with a Granny Smith. I got a dozen pancakes to Averie's eight, but I know I make mine a bit smaller. Big or small, these fluffy, soft pancakes have tons of flavor and are perfect for fall.
Apple Pie Pancakes
1 cup flour
2 Tablespoons brown sugar, packed
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/8 teaspoon salt
1 cup milk
1 Tablespoon butter, melted & cooled
1 teaspoon vanilla extract
1 medium apple (to yield 1 cup shredded apple)
In a medium bowl, whisk together flour, brown sugar, cinnamon, baking powder, nutmeg, clove and salt. Set aside.
In a small bowl, whisk together milk, egg, butter and vanilla. Set aside.
Core apple (Note: I didn't peel mine, but you can if you prefer.) and shred, either in a food processor or with box grater.
Pour milk mixture into flour mixture and mix until just combined. Add shredded apple and stir to distribute throughout.
Preheat a griddle over medium heat (325 degrees F for an electric griddle). Spray with cooking spray and portion pancake batter onto pan. Cook about 2 minutes until edges are set and the center starts to bubble. Carefully flip and cook another 1-2 minutes on other side.
Remove from griddle and transfer to a pan in a 200 degree F oven to keep warm while cooking remaining batter.
Serve with butter and warm maple or cinnamon apple syrup as desired.
Makes 12 pancakes.
The Cookie Princess
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