I cant' remember were I found this recipe but I am so glad I stumbled across it! It is a weekend fall favorite in my house! And I have had so many of request to share this amazing Apple Pie Pancakes with Vanilla Maple Syrup recipe so here it is!!! Feel free to SHARE!
The pancakes
are a perfect breakfast on a fall morning or anytime you want to savor the
flavors of cinnamon, nutmeg, and cloves, which pair wonderfully with apples. The
bits of grated apple lend just a touch of texture to the otherwise soft, fluffy,
and lightweight pancakes. Your house will smell incredible after making a batch
of these easy pancakes
that remind me of apple pie.
YIELD: 7 to 8 pancakes PREP TIME: 10 minutes COOK
TIME: about 5 minutes TOTAL TIME: 15 minutes
INGREDIENTS:
INGREDIENTS:
Pancakes
Dry Mix
1 cup all-purpose flour (or whole wheat)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt
Dry Mix
1 cup all-purpose flour (or whole wheat)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt
Wet Mix
1 cup whole milk (or milk substitute such as almond milk)
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 cup whole milk (or milk substitute such as almond milk)
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
Mix-In
1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)
Butter, coconut oil, or olive oil for skillet
1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)
Butter, coconut oil, or olive oil for skillet
Vanilla Maple Syrup (not included in original
recipe)
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean
DIRECTIONS:
Pancakes -
In a medium bowl, whisk together the dry ingredients.
In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't over-mix or try to stir them smooth.
Gently fold in the grated apple.
Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.
ENJOY!
In a medium bowl, whisk together the dry ingredients.
In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't over-mix or try to stir them smooth.
Gently fold in the grated apple.
Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.
ENJOY!
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