Cook This: Apple Pancakes

January 27, 2011 at 12:17 pm Leave a comment

Apple pancakes with powdered sugar

I signed up for the winter share of our neighborhood CSA this year. I was a bit nervous about what I would get, but since it’s only once a month I figured what the hey? We’ve been getting lots of root vegetables and squashes, as well as tons of apples and sometimes pears. I’m not a huge raw apple eater so I have of course been baking with them. Two months ago I made this and it was delicious. This month I decided they should be incorporated into a breakfast dish and when I saw a recipe for apple pancakes from Smitten Kitchen (who adapted them from Joan Nathan) I was psyched.

Grating the apples and mixing them into the batter allows the pancakes to have an apple flavor through and through–different than dicing up some chunks of apples and adding them to a regular pancake batter. You don’t have to add the cinnamon but I find it gives the flavor a little more dimension. The recipe makes about 20 pancakes, but they are very dense and filling.There were three of us eating brunch that morning and we still had about 8 leftover. I stuck them in the fridge and found them to be surprisingly delicious a few days later, served at room temperature as a snack.

Ingredients

2 eggs, well beaten
1 1/2 cups plain yogurt (you can substitute milk)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 tsp cinnamon (optional)
3 medium apples, peeled and coarsely grated (I used golden delicious)
Vegetable oil, for frying
Confectioner’s sugar, for dusting

1. Mix the eggs with the yogurt in a large bowl.

2. In a smaller bowl, whisk the flour, baking powder, salt, sugar, and cinnamon (if using) together.

Apple pancake batter

3. Combine the wet and the dry ingredients and stir in the apples.

Apple pancake batter cooking in a cast iron skillet

Flip them over when they are golden brown on the underside--these were just flipped.

4. Heat a thin layer of oil over low to medium heat in a cast iron skillet if you have one. Make sure it is well seasoned. Otherwise you can use a nonstick skillet. Drop large spoonfuls of batter into the pan and flatten them out a little (otherwise, the middle might not get fully cooked) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

You'll get about a dozen and a half pancakes out of the batter

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. They are also great with maple syrup or maple cream. What’s maple cream you ask? It’s just what it sounds like (similar to creamed honey) and it’s delicious. You can get some from Deep Mountain Maple who are at the Union Square Greenmarket on Fridays and Saturdays.

Apple pancakes taste great wtih maple syrup or maple cream from Deep Mountain Maple

Entry filed under: DevoLT, Eat This, Recipe, Toast. Tags: , , , , , , .

JudyJams’ January Picks, and what music to look forward to in 2011. Cook This: Cheddar Pumpkin Muffins from Baked Explorations

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