I thought I might like to make apple fritters, then I looked at a recipe and decided that was more calories than I had in mind. Meanwhile, I kind of had my heart set on using apples for breakfast and ended up with this.
Yes, I did get out the food processor at 4am to shred apples. (Equivalent to 7am for a normal person.) That meant doing a lot of breakfast dishes at 5am. You could dice the apples very small and get a slightly chunky pancake, like the bacon & apple ones. I preferred the way the apples cook and melt into the batter when they are shredded. It makes for a very moist pancake. You also don't have to cook them before putting them into the batter.
I happened to have Gala apples on hand, so I didn't use much sugar. If you use Granny Smith or a similar tart baking apple, use at least 1 Tb of sugar or to taste. If you opt for butter instead of margarine, add 1/8 tsp of salt. I didn't want the butter to firm up against the cold ingredients and get clumpy.
2 medium to tart apples
1 C milk
1 egg
1/4 C margarine, melted
1 C flour
2 tsp baking powder
1 tsp cinnamon
1 tsp sugar, or to taste
oil for the pan
1. Shred or grate apples. The food processor is the easiest way.
2. Combine apples, milk, egg, and margarine. In a separate bowl, combine flour baking powder, cinnamon, and sugar. Stir dry ingredients into wet and stir until just moistened. Let sit while the griddle is heating.
3. Lightly oil a griddle or skillet and preheat over medium. Spoon or pour about 1/4 C of batter for each pancake. Cook until browned on the bottom, about 2 minutes. It won't get "golden" because of the cinnamon. Flip and cook the other side about 1 minute. Re-oil skillet as necessary.
Serves 4 to 6
Difficulty rating π
No comments:
Post a Comment
I got tired of having to moderate all the spam comments and put back the verification. Sorry if it causes hassles.