Wednesday, March 16, 2011

Recipes: Apple Fritter Pancakes

My husband, Lee, has become known around the house as the "King of Pancakes & Waffles".  He makes one or the other every Sunday morning, and our boys gobble them up (no surprise there).  I was pleasantly surprised, however, when a couple of months back Lee came up with his own pancake recipe.  I tried the resulting steaming flapjacks and declared them excellent!

"They taste just like Apple Fritters!" I exclaimed.  "I must write down your recipe and post it on my blog."

And so I present to you, Lee's Apple Fritter Pancakes:

Ingredients

Dry:
  • 2 cups flour (Lee uses all purpose white, I'd likely use Spelt and Oat, and maybe some Whole Wheat)
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • pinch fine sea salt
Wet:
  • 2 eggs
  • 2 cups milk (or milk substitute)
  • 1 tsp vanilla extract
  • 2tbsp melted butter (measure after melted)
Apple mixture:
  • 1 1/2 cup cooked fresh or overly defrosted frozen apple slices, no skin (plain, unsweetened apple sauce may be substituted)
  • 1 tbsp sugar
  • 1 tbsp cinnamon
Directions:
- combine all dry ingredients in one medium mixing bowl, set aside.
- in another mixing bowl, whisk eggs till frothy.
- add milk and vanilla to eggs mix and whisk again.
- in glass measuring cup, measure out apple slices, pack down a little.
- add cinnamon and sugar to apples, then use hand-blender or food processor to the consistency of apple sauce.  blending will reduce apple amount/measure to about 1 cup - **use only 3/4 cup of apple mix.
- mix wet with dry ingredients and gently stir until thoroughly incorporated.
- gently fold in apple mix to wet/dry mix.

Heat griddle to 325degreesF.  Pour 1/2 to 3/4 cup of batter to make each pancake.  Makes around 2 dozen pancakes.  Serve hot with butter and syrup.  Optional toppings for the pancakes: the leftover apple sauce blend; toasted, chopped nuts (like almonds, walnuts, pecans, hazelnuts); or perhaps roasted maple pecans (toast pecans on dry skillet, then toss in a little maple syrup and let set in fridge - divine!  Also tasty on a good quality vanilla ice-cream.).

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