Sunday, April 5, 2009
It's Sunday morning, and I was thinking, "What's for breakfast?" Then I saw Greedy Gourmand's apple pancakes on Tastespotting and FoodGawker.
Simply dressed with a sprinkling of confectioner's sugar and cinnamon, these apple pancakes were the perfect accompaniment to a cup of joe on this sunny and breezy Northeast morning.
Greedy Gourmand got the recipe from the Crabby Cook, who learned it from his mother. I wonder what his mother would say when she learned her apple pancakes were being made in households possibly all over the world.
To Crabby Cook's mom's recipe (see slightly modified version below), I added a little bit of vanilla and cinnamon to the batter and then sprinkled them with confectioner's sugar and cinnamon after they came out of the skillet. Crabby Cook recommended eating them with fruit preserves.
Makes about 6 small pancakes
1 teaspoon sugar
1/4 cup milk
3 heaping TBSP flour
1 Apple, peeled & cored, preferably Granny Smith or Cortland
Vegetable oil for frying
In a medium bowl, beat egg with sugar. Add the milk and a dash of vanilla. Mix in the flour and sprinkle in a little bit of cinnamon.
Coarsely grate the peeled and cored apple. Add the apple to the batter mixture.
The batter should be thick but pourable, so adjust the flour and milk accordingly after you add the apples.
In a large saute pan, heat about 1/8" worth of oil over medium heat. When hot, add several pancakes worth (I used a 1/4 cup as my pancake batter ladle) of the batter mixture to the oil, patting down the pancakes to make them of even thickness and in generally round shapes. Make sure they're not touching each other, so they don't stick together. Gently fry until golden brown, turning once, approximately 5 - 7 minutes total cooking time.
Allow to cool slightly and serve with fruit preserves or jam, or confectioner's sugar and cinnamon.