APPLE CINNAMON PANCAKES
Change up the same old pancake and make these Apple Cinnamon Pancakes! Fluffy cinnamon pancakes with an ooey, gooey apple topping make the most perfect cozy breakfast.
Provided by Tiffany
Categories Breakfast
Time 25m
Number Of Ingredients 15
Steps:
- Preheat a skillet to medium-high heat (275 degrees).
- Whisk together the milk and vinegar and allow to rest for 5 minutes.
- While milk is curdling, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk egg and oil into milk. Add wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).
- Spray skillet with cooking spray. Use a 1/4 cup measuring cup to pour batter onto skillet. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancake and cook another 1-2 minutes on the other side. Set pancakes aside and repeat with remaining batter.
- Add butter, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender. Stir in syrup. Serve apple topping over warm pancakes.
Nutrition Facts : Calories 405 kcal, Carbohydrate 73 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 46 mg, Sodium 583 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
APPLE OATMEAL PANCAKES
Fluffy apple pancakes that you can make in your blender! These healthy pancakes are gluten free, too (no flour required, just oats!). Recipe yields 6 medium pancakes about 4 inches in diameter. FAIR WARNING: For reasons that I have not been able to deduce, these pancakes haven't turned out well for everyone like they did for me (I've made them six times and they always turned out well!). Oat flour is always a little finicky but I don't know why these pancakes have been particularly problematic. These pancakes are the reason why my cookbook's pancakes aren't oat flour based.
Provided by Cookie and Kate
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you're using a non-stick electric griddle like mine, you might not need any oil at all.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about 1/3 cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than 1/2-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)
- Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Nutrition Facts : Calories 1165 calories, Sugar 46.6 g, Sodium 677 mg, Fat 43.1 g, SaturatedFat 26 g, TransFat 0 g, Carbohydrate 169.5 g, Fiber 24.6 g, Protein 33.6 g, Cholesterol 186 mg
APPLE WALNUT PANCAKES
Steps:
- In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
APPLE NUT PANCAKE MIX
Tasty pancake mix with apples and nuts. Makes 8 1/2 cups of dry mix. Make it up and store it in a container to have on hand, or give as a gift mix in a basket with apple butter and fresh syrup.
Provided by southern chef in lo
Categories Breakfast
Time 20m
Yield 8 1/2 cups of dry mix
Number Of Ingredients 12
Steps:
- Combine the dry milk, the flours, pecans, sugar, baking powder, salt, and cinnamon in a large bowl.
- Stir in the apples.
- Store in an airtight container in cool place.
- Makes 8 1/2 cups of pancake mix.
- Cooking instructions: Measure 2 ¾ cups of the pancake mix into a medium bowl.
- Add 1 ¼ cup water, 1 egg and 2 tablespoons vegetable oil.
- Stir until just moist.
- Grease and preheat a griddle or skillet.
- Using about ¼ cup batter for each pancake, cook until top is full of bubbles and bottom is browned.
- Turn the pancake and cook on the other side until golden brown.
- For a gift, place the mix in a container or a Ziploc bag.
- Place the Ziploc bag in a home made fabric bag and attach a gift tag with name and cooking instructions.
Nutrition Facts : Calories 606.1, Fat 25.8, SaturatedFat 9.1, Cholesterol 68.7, Sodium 1115.6, Carbohydrate 78.1, Fiber 5.5, Sugar 35.5, Protein 19.7
APPLE PANCAKE
This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream
Provided by starmaster25
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
- Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
- Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 86 g, Cholesterol 421 mg, Fat 28.4 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 14.6 g, Sodium 525.1 mg, Sugar 64 g
APPLE NUT PANCAKES (VEGAN)
Make and share this Apple Nut Pancakes (Vegan) recipe from Food.com.
Provided by VeggieHippie
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together dry ingredients in a large bowl (flour through allspice).
- Make a well in the center and add vanilla, cider, and soy milk, stirring just until blended.
- Stir in nuts and apples.
- Heat a large skillet over medium heat and add oil or cooking spray.
- When hot, pour 1/3 cup batter on skillet. Cook until bubble appear and then flip.
- Serve warm with maple syrup or honey.
Nutrition Facts : Calories 199.7, Fat 5.9, SaturatedFat 0.6, Sodium 219.6, Carbohydrate 33.9, Fiber 5.9, Sugar 7.4, Protein 5.8
APPLE NUT PANCAKES
Pancakes with apples and nuts topped with a homemade syrup.syrup may be made ahead of time and kept warm or pancakes may be cooked and kept warm in a low oven while syrup cooks.
Provided by strangelittlebeast
Categories Breakfast
Time 35m
Yield 10-12 pancakes, 5 serving(s)
Number Of Ingredients 15
Steps:
- Mix all dry ingredients in a large bowl.Set aside.
- Mix milk,butter,and vanilla in a medium bowl.Add to dry ingredients,stir until incorporated.
- Beat egg whites until stiff peaks form.Gently fold egg whites into the batter.Fold in apples and nuts gently.
- Heat a griddle on medium,ad oil or butter ,and when hot drop batter onto griddle by the 1/4 cup .When pancakes begin to bubble around the edges,flip,and continue cooking until the other side is browned and the center is no longer doughy,about 2 minutes.Serve hot with butter and syrup.
- To make syrup:whisk together the cornstarch with a little juice until smooth.Add the rest of the juice and all other syrup ingredients,whisking.Heat on medium in a small saucepan and simmer 6-8 minutes or until syrup has thickened.
Nutrition Facts : Calories 363.2, Fat 16.6, SaturatedFat 6, Cholesterol 23.4, Sodium 482.9, Carbohydrate 48.7, Fiber 4, Sugar 24.2, Protein 7.8
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Servings 8Total Time 40 minsAuthor Pam LolleyCalories 245 per serving
- Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt together in a large bowl. Whisk eggs and buttermilk together in a medium bowl. Microwave 3 tablespoons butter in a small microwaveable bowl on High until melted, about 30 seconds. Gradually stir the buttermilk mixture, melted butter and apple into the flour mixture until just combined (the batter will be lumpy). Let stand for 5 minutes.
- Grease a griddle or large nonstick skillet with 1/2 tablespoon butter and place over medium heat. When the griddle (or skillet) is hot, form pancakes with 1/4 cup batter each. Gently smooth each pancake into a 4-inch round using a small offset spatula or the back of a spoon. Cook until the tops are covered with bubbles and edges look dry, about 3 minutes. Flip and cook until golden brown, about 3 minutes. Wipe the griddle (or skillet) clean between batches.
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