Wednesday, September 25, 2013

Apple Pie Pancakes

One of my favorite things about fall is apple season.  We love apple picking and have been getting lots of tasty apples from our CSA and the farm stand so far this season.  We are perfectly content just snacking on these sweet and tart fruits (depending on the variety), sometimes with a smear of peanut butter, but of course I'll use any excuse to try a new recipe, particularly if it involves pancakes.  Plus, yet another excise to combine dessert and breakfast, which is always a win in my book.  And these pancakes are so delicious.  Sweetness from brown sugar and the apple, plus a perfect spice combination of cinnamon, nutmeg and cloves, and you've got a breakfast that can stand up to any apple dessert just fine.  Fluffy pancakes that taste like pie?  I'll definitely take on that combination.

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 egg
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.

Happy Baking,
The Cookie Princess

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