October 7, 2012

Apple Cinnamon Pancakes

This really isn't even a recipe. More of an idea. Just in case you're looking for something else to do with all those apples you enthusiastically brought home after a fun day of apple picking. And put into pies. And crisps. And turnovers. And fritters. And cakes. And then you looked in the fruit bowl and it was still full of apples because, really, out on the orchard, it didn't seem like all that many...

One of my favorite ways to use apples is in pancakes. I'm not a huge fan of topping my pancakes with fruit. But I do love putting fruit into the batter. 

For these pancakes, I grate the apples before adding them to the batter. That way, they dissolve into the pancakes as they cook, lending the pancakes their flavor, without spoiling the texture. I add some cinnamon too. Just enough to let me know it's in there.

Start by making your favorite pancake batter. Full disclosure: I used Bisquick. 

Grate a couple of apples.

Add the grated apple to the batter, along with cinnamon. Stir until combined.

Heat the skillet over medium-low heat. When it's hot, add some oil, then 1/2 cup of batter.

Cover the skillet with a lid.

Remove the lid when the edges of the pancake start to dry up and the top of the pancake is covered with air bubbles.

Flip the pancake. While the second side is cooking, add a tiny pat of butter to the top and let it melt all over.

Drizzle with maple syrup and enjoy!

Apple Cinnamon Pancakes

Recipe by The Garlic Press

2 cups Bisquick
1 cup milk (I add a little extra)
2 eggs
1 to 2 apples, peeled (depends on the size of your apples and how much apple flavor you want)
1/8 to 1/4 tsp cinnamon (again, adjust to taste)
canola oil
maple syrup, for serving

1.    Mix together Bisquick, milk and eggs until just combined.

2.    Grate apples. Add grated apple and cinnamon to pancake batter. Mix until combined.

3.    Heat skillet over medium-low heat. When hot, add oil to the pan. Put 1/2 cup batter in the center of the skillet. Spread it out to an even thickness. Cover skillet with a lid.

4.    When the edges of the pancakes have started to dry up and the top of the pancake is covered with air bubbles, flip the pancake.

5.    Cook until the bottom of the pancake is golden brown. While the second side cooks, melt a small pat of butter on the top of the pancake.

6.    Drizzle with maple syrup and serve.

Makes 6 pancakes.

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