These apple pancakes are always moist and nutritious. For a delicious twist, try these pancakes with hot cinnamon syrup!
1/4 cup melted butter
1 cup 1-percent milk
1 cup shredded tart apple
1-1/4 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar
In a large bowl, combine butter, egg, milk and apple.
In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Recipe makes 4 servings.
Variation: Apple Slice Pancakes
1 Granny Smith apple
1-1/4 cup any type pancake mix
1/2 teaspoon cinnamon
2 teaspoons olive or peanut oil
1 cup low-fat milk
Lightly coat a griddle or skillet with cooking spray and heat over medium heat. Peel, core and thinly slice apple into rings. In a large mixing bowl, combine ingredients for pancake batter. Stir until ingredients are evenly moist. (Small lumps are okay! Over-mixing makes pancakes tough.)
For each pancake, place apple ring on griddle and pour about 1/4 cup batter over apple ring, starting in the center and covering the apple. Cook until bubbles appear. Turn and cook other side until lightly brown. Yield: 6 servings
Serving size: 2 pancakes
Calories: 160; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 45mg; Sodium: 360mg Protein: 5g
In medieval times, physicians were taught that cooked apples could relieve disturbances of the bowels, lungs and nervous system. And pancakes date back to a recipe in a cookbook by the Roman epicure Apicius.
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