Sauteed Apple Pancakes

Posted: October 23rd, 2011 | Joanna | | Tags: apples, bacon, Brunch, cooking for men and boys, easy pancakes, occupywallstreet, pancakes, syrup | 1 Comment »

I currently have a bit of an apple ‘infestation’ happening in my fridge. It all started with my annual trip out to Wickham farms for some old fashioned apple picking. I was gone for a week traveling through Iceland and this happened? There must be some seriously unhappy apples because now the #OccupyFridge movement has taken up the entire first shelf of my fridge. (see exhibit A)

I’m deciding to fight back, one apple at a time. This past Saturday this occurred in the form of sauteed apple pancakes, and victory never tasted so good.
Since I have a wall full of cookbooks I prefer to pull from my home library over the interweb. Yes, you don’t get a recipe coupled with hundreds of reviews or even a recipe rating, but sometimes I find something really terrific and get to share a lesser known recipe with my friendly bloggersphere. After all, the original theme of this blog was to post recipes our grandmothers had been hoarding safely under their mattresses. This recipe was a delicious combination of apple picking on LI and cloyingly sweet Vermont maple syrup (trip to NH a few months ago).

This recipe was super easy, it will definitely be my go-to pancake recipe for years to come. The hardest part would probably be the thinly slicing of the apples; but, since Jessie calls me the human mandoline.. it was a piece of cake, pan-cake that is.

Pancakes (with sauteed apple add’ins)

(adapted from Mad Hungry: Feeding Men and Boys)

Ingredients

1.5 cups all-purpose flour

1 Tbsp sugar

1 tsp salt

2  3/4 tsp baking powder

1 large egg, beaten

1 1/4 cups milk (I had to substitute soymilk it worked fine)

4 Tbsp butter melted (extra for cooking up the pancakes)

1 large apple(4 inches diameter)  or 2 medium ones

2 tsp cinnamon

Peel, core and slice apples as thinly as possible. Over low heat melt 2 Tbsp butter in skillet. Add apple slices and 2 tsp cinnamon to the skillet. Saute until apple slices are soft and the aroma of apples and butter fills your kitchen, about 10 minutes. Remove and set in aside in container.

In a large bowl whisk together your dry ingredients, flour, sugar, salt and baking powder creating a well in the middle. Add in egg, milk and 2 Tbsp of melted butter whisk together in a tornado-esque fasion, but not quite as fast. Rest for 10 minutes – you and the batter.

Whisk in the sauteed apples. Using 1/2 dry measure scoop (1 per pancake) onto hot skillet. 4-5 minutes on each side should be sufficient before serving. You know it’s time to flip when air bubble craters begin forming on the uncooked side. Batter should not be too soupy, but stable before your first flip. Leave on 2nd side about 4-5 minutes and you should be ready to eat.

Add maple syrup, whip cream or nutella and enjoy! Don’t forget the bacon.

 

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