Monday, October 27, 2008 pancakes

It's a close call, but these may be even better than the pumpkin ones. They are pretty labor intensive though, so we only have them a few times a year.

From: Pancakes: From Morning to Midnight by Dorie Greenspan, p.37-39
Makes about 16, 3 ½” pancakes
1¼ c. all-purpose flour
¼ c. packed brown sugar
1¼ tsp. baking powder
¼ tsp. baking soda
1 tsp cinnamon
1/8 tsp ground allspice
1/8 tsp. freshly ground nutmeg
1½ c. milk
2 large eggs
4 Tbs. unsalted butter, melted
¼ tsp. pure vanilla extract
2 sweet apples, peeled and cored, one cut into very fine dice and one coarsely grated
½ c. chopped walnuts
Pinch of salt
In a medium bowl, mix together dry ingredients. In another bowl, whisk together liquids and pour over dry ingredients. Mix until just combined, then fold in the apples with a rubber spatula.
If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over med. Heat or, if using an electric griddle, set to 350F. If you want to hold the pancakes until serving time, preheat your oven to 200F.
Spoon 1/3 c. of batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds. Cook until brown on both sides.

(I was having a hard time getting the recipe in here correctly. Hopefully all the ingredients are here...)

1 comment:

  1. Looks good and sounds so much more healthful than my M&M's ones! LOL!