I’m going to come right out and say it. Pancakes are not my strong suit.
I am usually pretty confident in the kitchen so it’s uncomfortable for me to feel intimidated…especially by the likes of a simple pancake…RIGHT!?
I decided the fear stops here!
Let’s start this therapy session where it began…as a little girl in my grandmas kitchen after spending the night. Yep, you guessed it, pancakes for breakfast. But grandma didn’t just make regular pancakes, and ‘box mix’ was a curse word in her house…although I never heard her swear.
You see, in my formative pancake years the bar was set so high because grandma’s pancakes weren’t just homemade, they were homemade APPLE pancakes. I’ll venture to say this kind of culinary risk was before her time. I mean blueberry & chocolate chip, sure, but APPLE? I’m just saying,I don’t think it was a culinary coincidence that I wasn’t getting APPLE pancakes anywhere else but her house.
Over the years I have tried to copy her recipe. She has since passed and I am regretful I never asked her for it, but I have used it as a source of inspiration for this recipe. I think I nailed my own version and I think she would be proud.
Ingredients for the batter:
- 1 Cup Gluten Free All Purpose Flour. I really like Pillsbury Gluten Free All Purpose Blend (you can use regular flour too)
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 Tbs. Brown Sugar
- 1/4 tsp. Kosher Salt
- 3 Tbs. Melted Butter
- 1 1/2 Cups Milk (any % or plant based would be fine)
Ingredients for the apples:
- 1 1/2 Peeled Apples (small dice)
- 1Tbs Brown Sugar
- 1 tsp. Butter
- 1/4 tsp. Cinnamon
I start with the apple goodness:
- Add the apples to a warm pan and cook alone for a couple minutes until they lose some of their firmness. This takes about 2 minutes.
- Next add the butter, cinnamon, and brown sugar and stir until the butter is melted and the apples are coated with the cinnamon sugar. This takes about a minute.
- Set this aside and allow to cool while you are preparing the rest of the batter.
The rest of the batter...
- Add the flour, baking soda, salt, baking powder, and brown sugar. Whisk together to incorporate.
- Next add the milk. Whisk together until flour is blended.
- Add the melted butter and mix.
- Finally, fold in the cooled cinnamon apples. YUM!
Cook these pancakes on low heat…No need to rush pancakes I have learned. The key to an even cook is patience.
Once you start to see the edges firm up you can flip the pancakes.
I can fit about 3 pancake in a 12″ sauté pan.
They take out 3 minutes on both sides. These are thick suckers so you NEED to be patient and let them cook through. You won’t be sorry you waited!
Top these with lots of butter and maple syrup! Or just butter and cinnamon sugar. Honestly, my kids were eating them cold…So, any way you cut it…They will be a breakfast table hit! I also make this a dinner table hit when I pair these pancakes with my quiche. No complaints at this dinner table. https://kidscooksnbooks.com/2019/04/12/crustless-ham-veggie-and-smoked-gouda-quiche/
Have a Good Morning,