INSTANT SOUR DOUGH PANCAKES
This pancake recipe has become one of our favorites, not only because of how great they taste, but also because we make the batter the night before and it's ready to go the next morning. The grandboy's love these pancakes topped with apple pie filling with a touch of cinnamon mixed in before warming in the microwave. Note: Prep time does not include overnight setting time.
Provided by MarshHen
Categories Breakfast
Time 16m
Yield 12 Large pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- The night before serving, place lukewarm water in a large mixing bowl and sprinkle on the yeast and stir until yeast is dissolved. Stir in the warm milk, melted butter, salt and sugar. Beat in the flour. Cover the bowl with a tea towel or plastic wrap and allow to sit out on the counter overnight.
- The next morning, beat in the eggs and baking soda.
- Preheat griddle and spray with nonstick cooking spray. Cook pancakes until lightly golden brown on both sides.
- Any leftover batter can be covered and stored in the fridge for three days.
POLISH APPLE PANCAKES
These pancakes have a unique flavor and texture that make them really something special. They have less flour than traditional pancakes so are not so cake-like. They can be eaten on the go without syrup and are very tasty. My whole family loves them.
Provided by Chris from Kansas
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a a bowl, combine flour, sugar, salt and spice.
- In another bowl, lightly beat egg; add milk and oil.
- Add to dry ingredients and stir until smooth.
- Fold in apples.
- Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form 5 inch circles.
- Turn when bubbles form.
- Cook the second side until golden brown and apples are tender.
- Sprinkle with confectioners sugar.
BIG APPLE PANCAKES
Make and share this Big Apple Pancakes recipe from Food.com.
Provided by Gervahlt
Categories Breakfast
Time 35m
Yield 9 pancakes, 9 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut apples into small chunks. Mix everything together. Dollop large spoonful into pan on medium heat. Cook until done.
SPICED APPLE PANCAKES
Make and share this Spiced Apple Pancakes recipe from Food.com.
Provided by Bethany T
Categories Breakfast
Time 35m
Yield 1 pancake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Using a 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat until boiling.
- Add apple wedges
- Cook 12-15 minutes (stirring occasionally) or until apples are golden and sugar begins to caramelize.
- In a blender or food processor with the knife blade attached, mix eggs, milk, flour, spice, salt, and remaining sugar. (ADD LIQUID INGREDIENTS FIRST). Blend until batter is smooth.
- When apple mixture in skillet is a deep golden color, pour the batter over the apples.
- Place skillet in oven and bake 15-17 minutes, until puffed and light brown.
- Serve Immediately.
Nutrition Facts : Calories 198.5, Fat 5.8, SaturatedFat 3, Cholesterol 90.2, Sodium 131.5, Carbohydrate 33.1, Fiber 1.6, Sugar 21.2, Protein 4.5
GRANDMA SCHATZ APPLE PANCAKES
I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, "gut genug!" (good enough!)
Provided by Divaconviva
Categories Breakfast
Time 25m
Yield 2 9-Inch Pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- I start with two ten-inch non-stick skillets on my two front burners. This way, the two pancakes are ready at the same time -- and cleanup is very quick for non-stick pans.
- Heat 1 tablespoon butter in each pan.
- Wash and core apples. Do not peel. Cut in half. Then cut each half into about 8 slices.
- Put slices in each pan, arranging them in circle along edge of pan, and fill the center with 3 or 4 slices or as best they fit.
- Sprinkle generously with cinnamon and nutmeg.
- Allow apples to cook until softened over low to medium heat. They will caramelize a little; just don't let them burn. This takes about 5 to 10 minutes.
- Meanwhile, scramble the eggs in medium mixing bowl.
- Add flour and salt, stirring in with fork until completely mixed.
- Add milk and extracts, stirring until smooth.
- Pour batter slowly around the apple slices in the pan, taking care to cover all the spaces between the slices and have a solid pancake. The apples will not be completely covered. I just eyeball the amounts to divide the batter evenly.
- Keeping flame low, cook pancake, uncovered, for approximately ten minutes.
- When pancake is solid enough to hold together, slide wide nylon spatula under pancake and flip over.
- Cook for a few more minutes, checking for a little golden browning on the pancake.
- Slide onto plate and top with butter and maple syrup.
- FLIPPING PANCAKE: I usually slide the pancake out onto a dinner plate, then take the frying pan and hold it over the plate like a cover in my left hand; then take the plate with my right hand and simultaneously turn the pan back to its upright position with the plate dumping the pancake directly into the pan. I haven't lost one yet! 8-).
Nutrition Facts : Calories 404.4, Fat 19.3, SaturatedFat 10.3, Cholesterol 250.6, Sodium 474.5, Carbohydrate 46.3, Fiber 4.2, Sugar 15, Protein 12
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