Recipe: Apple pancakes for Newtonmas
Since today is Newtonmas, it seemed like a perfect excuse to make apple pancakes. These are a lot like the ones I remember my Dad making on Sunday mornings when blueberries were out of season, except that S has a dairy allergy so I made them with olive oil rather than butter. Ingredients:
1 C. Flour
1 Tbsp. Sugar
2 tsp. baking powder
¼ tsp. salt
1 beaten egg
½ tsp. vanilla extract
1 C. apple juice
1 Tbsp. olive oil
1/2 - 1 chopped apple
1 Tbsp. of peanut oil for greasing the pan Method:
Mix the dry ingredients; I usually use a glass measuring cup.
Beat the egg, then mix it with the other liquid ingredients.
Chop the apple; this is easiest to do by first running it through a peeler/corer like this one, which turns the apple into a helix, which makes it easy to cut up.
Dump the liquid ingredients into the bowl of dry ingredients and stir just enough to break up the more obvious lumps. Fold in the chopped apple.
Grease a non-stick or cast-iron skillet (preferably with peanut oil, which has a high smoke point). Pre-heat it while looking for a gravy ladle.
Pour or ladle the batter into the skillet; cook on medium. Flip when you see the edge getting dry and bubbles staying open.
This made 12 roughly four-inch pancakes, cooked three at a time in a 10" pan. Your mileage may vary. My ladle appears to hold about an eighth of a cup, but the batter's viscosity makes it more like 3/16.
Obvious variations include using water, almond milk, or any other kind of milk for the liquid; replacing all or some of the apple pieces with blueberries, dark chocolate chips, or chopped walnuts; and using butter or any other fat for either of the oils.
From the kitchens of the Rainbow Caravan.
[Crossposted from mdlbear.dreamwidth.org, where it has
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