Day 19 – Pancakes and Apples


Mom’s Pancakes and Apples

Special Sundays in my childhood featured my mom’s pancakes and apples. Here’s the recipe.
8 – 12 pancakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 room temperature egg
3 tablespoons butter, melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

(or just use 1/4 tsp of pumpkin pie spice)
squeeze of lemon juice

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix well.
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.



Pancake Apples

1 Golden Delicious Apple
1 Red Delicious Apple
1 Granny Smith Apple
(3 of any cooking apples will do, you want at least one apple that can stand up to heat)
1 tsp Lemon Juice
1/2 tsp water
2 tablespoons Brown Sugar (or to taste depending on the sweetness of your apples)
½ tsp cinnamon


  1. Peel and cube or slice apples (place apples in cool water with lemon to prevent them from turning brown)
  2. Remove apples from lemon water. Add to medium saucepan
  3. Sauté apples over a medium flame for 1 minute. Add lemon juice and water.
  4. Sprinkle with cinnamon, cover pot and turn down flame to low to draw some of the juices from the apples. Cook for 5 -7 minutes. (depending on how soft you want your apples to be)
  5. Add sugar, mix until completely dissolved. 1 – 2 minutes.


Tip: Apples are done at this point, but sometimes I add a cornstarch slurry to thicken the apple juices. You’ll get a consistency of apple pie filling. (You could also use flour, but your sauce will have a cloudy look to it. For extra flavor, add 1/4 tsp of vanilla extract)

Serve Pancakes with Apples


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3 thoughts on “Day 19 – Pancakes and Apples

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