Pancakes may be one of my favorite foods, we don’t have them very often, maybe once a month, depending on our Saturday or Sunday mornings. I am really surprised that I have never posted the recipe that my family has used for pancakes since I was a kid, I don’t think that there is a better recipe, but I will take up that argument when I eventually get around to posting it, which means that I need to photograph the process, something I don’t always remember to do on groggy weekend mornings.
I found this delicious recipe on Smitten Kitchen, one of the only blogs that I am dedicated to reading. She makes a lot of desserts, which don’t make me crazy, but I really enjoy reading her, she has a great writing style that is quirky and she really brings a lot of personality to her blog.
These apple pancakes sounded delicious and reminded me of Dutch pannekoeken, the apple ones being the only ones that I would eat as a child, I discovered later on in life that the savory pancakes were equally as good. The Dutch pancakes are much bigger and thinner than my little poffertjes, but I was really going for the apple version of my original pancakes. The batter was very runny, creating oddly shaped pancakes, and though I added vanilla and cinnamon to the smitten’s recipe, the batter wasn’t terribly exciting. Next time I make these I will just add apples to my recipe (which I will post sometime in the next month!), the batter is tastier and less runny.
Apple Pancakes adapted from Smitten Kitchen
- 2 eggs, well beaten
- 1 ½ cups of milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- ½ tsp vanilla
- ½ tsp cinnamon
- 3 medium apples, peeled and coarsely grated
- Vegetable oil, for frying
- Confectioner’s sugar, for dusting
Mix the eggs with the milk and vanilla in a large bowl.
In a smaller bowl, whisk the flour, baking powder, salt, sugar and cinnamon together.
Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them. (I didn’t have any powdered sugar, but I am leaving the suggestion, we used maple syrup, they were still delicious, but the powdered sugar will make them really wonderful and so pretty).