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.
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
- Peel and cube or slice apples (place apples in cool water with lemon to prevent them from turning brown)
- Remove apples from lemon water. Add to medium saucepan
- Sauté apples over a medium flame for 1 minute. Add lemon juice and water.
- 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)
- 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