I had apples + I had some extra whole milk + I wanted pancakes = apple pancakes.
These were a complete success and almost a failure at the same time. How is that possible, you ask? Well, if you make the pancakes too big and don’t cook them all the way through - you get pancakes that are uncooked in the center and super delicious at the edges. Plus, I didn’t use oil to fry them nor did I use a cast iron frying pan. On the brighter side, I made some smaller pancakes that did cook all the way through and were really really delicious.
These pancakes were soooooooo incredibly easy and quick to make. The thing that took the longest wasn’t the cooking but the apple-grating. I used a regular Kitchenaid Box Grater. I also should’ve thought to squeeze some of the extra juice from the apples. I’ll definitely make these again but use more tart apples, make sure I have maple syrup on hand, and make smaller pancakes to make sure they are cooked all the way through.
Apple Pancakes
(Recipe from Smitten Kitchen)
The original recipe (below) calls for oil and a cast iron frying pan - I used neither.
Ingredients:
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
Extra flavorings (see recipe notes)
Vegetable oil, for frying
Confectioner’s sugar, for dusting
Directions:
1. Mix the eggs with the milk or yogurt in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
