My husband, Lee, has become known around the house as the “King of Pancakes & Waffles”. He makes one or the other every Sunday morning, and our boys gobble them up (no surprise there). I was pleasantly surprised, however, when a couple of months back Lee came up with his own pancake recipe. I tried the resulting steaming flapjacks and declared them excellent!
“They taste just like Apple Fritters!” I exclaimed. “I must write down your recipe and post it on my blog.”
And so I present to you, Lee’s Apple Fritter Pancakes:
- 2 cups flour (Lee uses all purpose white, I’d likely use Spelt and Oat, and maybe some Whole Wheat)
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- pinch fine sea salt
- 2 eggs
- 2 cups milk (or milk substitute)
- 1 tsp vanilla extract
- 2tbsp melted butter (measure after melted)
- 1 1/2 cup cooked fresh or overly defrosted frozen apple slices, no skin (plain, unsweetened apple sauce may be substituted)
- 1 tbsp sugar
- 1 tbsp cinnamon
– combine all dry ingredients in one medium mixing bowl, set aside.
– in another mixing bowl, whisk eggs till frothy.
– add milk and vanilla to eggs mix and whisk again.
– in glass measuring cup, measure out apple slices, pack down a little.
– add cinnamon and sugar to apples, then use hand-blender or food processor to the consistency of apple sauce. blending will reduce apple amount/measure to about 1 cup – **use only 3/4 cup of apple mix.
– mix wet with dry ingredients and gently stir until thoroughly incorporated.
– gently fold in apple mix to wet/dry mix.
Heat griddle to 325degreesF. Pour 1/2 to 3/4 cup of batter to make each pancake. Makes around 2 dozen pancakes. Serve hot with butter and syrup. Optional toppings for the pancakes: the leftover apple sauce blend; toasted, chopped nuts (like almonds, walnuts, pecans, hazelnuts); or perhaps roasted maple pecans (toast pecans on dry skillet, then toss in a little maple syrup and let set in fridge – divine! Also tasty on a good quality vanilla ice-cream.).