eat make read

With apple season in full swing it’s time to experiment with some new recipes. I have a history of loving pancakes in various forms—from the traditional to silver dollar with raspberry curd to spicy corncakes— they’re the perfect vehicle for experimentation with fresh fruit and veggies; Apples are no exception. I found a little inspiration over on smitten kitchen and decided to build on her idea of shredded apples, since I had some left over from our apple picking adventure.

If you’re looking for a way to jazz up your weekend breakfast, these are perfect. Simply make the pancake batter, add a bit of cinnamon and vanilla for some extra fall warmth and then gently stir in your grated apples—I used a box grater, but you could also use a food processor. Shazamm, that’s it. You’ll find yourself with a big old bowl of appley pancake batter. I used my 1/4 cup measurement as a spoon to make sure I got a consistent size pancake. Pretty soon that big old bowl with empty and you’ll have a lovely big old stack.

Sure they look lovely, especially with a dusting of powdered sugar, but we all know it has to taste good too. Luckily these do. The apples bring a nice bit of juiciness that the lemon zest helps brighten while the cinnamon brings a bit of spice to each bite. But then—add a little maple syrup and these babies really sing. There’s something about all those fall flavors working together that just make me happy. I’m loving this season and this recipe. I hope you do to!

apple pancakes
makes about 12 pancakes

2 eggs, well beaten
1 1/2 cups of milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
2 medium apples, peeled and coarsely grated
zest of 1 lemon
Vegetable oil, for frying
Confectioner’s sugar, for dusting

1
Mix the eggs with the milk and vanilla in a large bowl.

2
In a smaller bowl, whisk the flour, baking powder, salt, cinnamon and sugar together.

3
Combine the wet and the dry ingredients and stir in the apples and zest.

4
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.

5
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them. Drizzle with a little maple syrup.