Tuesday, May 17, 2016

Cinnamon Apple Pancakes

These Cinnamon Apple Pancakes are a Secret Recipe Club recipe, but not one that I was assigned.  I was checking out recipes that other people made for SRC and came upon this one at the blog Daily Dish.  They looked so good, I had to make them!  My changes were to add salt (it doesn't make them taste salty, remember salt is a flavor enhancer) and to add more milk because the batter was very thick.  The pancakes turned out really nicely.  Lots of apple flavor and the pancakes were very moist and tender, in spite of not having any oil or butter in the batter.  We really liked them.  Next time I want to try experimenting with steaming the grated apples in a covered bowl in the microwave so they will soften up a bit.  The pancakes were definitely good as is, but the grated apple added a bit of texture, which may or may not appeal to some people.  I love tinkering with recipes!  When I try that method, I will update this post.
Cinnamon Apple Pancakes
2 large apples, peeled, cored, and grated
2 C flour
1 tsp salt
2 tsp baking powder
4 tsp cinnamon
1/4 C brown sugar
2 eggs
2 1/3 C milk
Preheat griddle.
Stir together flour, salt, baking powder, cinnamon, and brown sugar.  In a separate bowl, lightly beat eggs, then stir in milk and grated apples.  Stir apple mixture into flour mixture until well combined.
Butter griddle, then ladle on batter to make whatever size pancakes you desire.  Let them cook until bubbles form on the surface and the edges look dry, then carefully flip with a spatula.  Cook on the other side until golden.  Keep cooked pancakes warm on a platter in a 200 degree oven, and repeat process to make the rest of the pancake batter.  
Serve with butter and maple syrup.
Yield:  About 4-6 servings

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