IT’S OFFICIALLY FALL! YAY!
Okay, I’ll try to be done with all of that autumnal-shouting now…maybes. We’ll see.
Anyway, in all the excitement and anticipation for fall, I’ve been thumbing through my cookbook hoard and I’ve been perusing Adrianna’s sweet book, Pancakes, often. I mean, there are SO MANY good-lookin’ recipes in there. Gingerbread Pancakes! Chai Tea Popovers! and savory goods like Kimchi Fritters and Gruyere + Ham Dutch Baby (WUT!?). I started with her basic buttermilk batter many weeks ago and have been itching to try out so many more variations and since autumn is here for reals, I’m all about warm spices and cozy recipes.
Enter, these Apple Pie Pancakes. They are a warmly spiced, apple-y, tender, fluffy pancake dream. Sean is an avid lover of all the breakfast foods and he said these pancakes taste like an apple-pie + french-toast hybrid. Ain’t nothin wrong with that. And if you wanted to top these with whipped cream, a la Leslie Knope, I could get with that.
oh, so slightly adapted from Pancakes by Adrianna Adarme
- Dry Mix:
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon fresh grated nutmeg
- ⅛ teaspoon salt
- Wet Mix:
- 1 cup milk
- 1 large egg
- 1 tablespoon unsalted
butter,melted and cooled
- 1 teaspoon vanilla extract
- Mix In:
- 1 cup peeled and grated apple, about 1 medium apple
- butter or oil for greasing the skillet
- Preheat oven to 200˚F.
- In a medium bowl whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a measuring cup or bowl whisk together the milk, egg, butter, and vanilla. Add the wet mix to dry and mix until just combined. There should be some small to medium lumps, don’t over mix! Fold in the grated apple.
- Preheat your skillet over medium-high heat and brush with some butter or oil. Scoop ¼ cup of the batter onto the warmed skillet and cook 1-2 minutes until small bubbles form on the surface of the pancakes, flip. Cook on the other side a minute or two or until golden brown and cooked through. Transfer cooked pancakes to a baking sheet and place in the preheated oven. Repeat with remaining batter and serve with butter and maple syrup (or whipped cream!).