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Let’s celebrate the cooler weather with a stack of warm apple pancakes! These pancakes with apple taste are the perfect autumn breakfast. They are a simple weekend breakfast project that holds well for fast weekday morning (they also freeze well and also thaw well).
This Apple Pancake recipe is made from scratch with a freshly grated apple. This is improved by a touch of ground cinnamon. Cake apples such as Honeycrisp or Granny Smith offer the most effective taste. You will see that I used Honeycrispies in this Charge – you are the favorites of our family and they deliver great pancakes.
You may already have everything you need to do these pancakes in your pantry. Let’s do some.
Apple Pancake Tips
You will find the full recipe below. Here are some tips to achieve the success of the pancake.
The flour options include white whole grain flour, normal wholemeal flour or all -purpose flour. I try to use whole grain flour if I can, but general purpose flour offers the most neutral taste so that the apple can shine. Otherwise you can use white whole grain flour (now referred to as the “golden wheat” by King Arthur Mehl) for the entire diet of wheat wheat without a nutty taste.
Cover your frying pan or pan lightly with oil. I cook my pancakes with avocado oil because it offers a high smoke point and a neutral taste (butter burns quickly). Whatever you use, wipe the excess with a paper towel so that it does not smoke.
Start with just one pancake. As soon as you have practiced with a pancake and have ensured that your pan is adequately preheated, you can suddenly produce. Leave a few centimeters between each pancake to enable easy turning.
The pancakes are ready to flip if about 1/2-inch of the radius has changed from glossy to Matt. The underside should be nice and gold at this point. If you are not sure, it is best to wait a little longer than a dough chaos.
Choose the heat over time. The pan gets hotter the longer it lies on the stove. If your pancakes burn outwards before they are cooked from the inside, your pan is too hot. Turn the heat a little after all pancakes.
Watch how you can make apple pancakes
Suggestions for pancakes
These pancakes infused by apple are very nice with a splash of maple syrup, but even better with a little more. A list of toppings or pages must be taken into account here:
More apple recipes to enjoy
Here are a few classic Apple recipes for this autumn:
Please let me know how your pancakes develop in the comments! I love to hear from you. Here you will find more pancake recipes.
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Apple pancakes
This Apple Pancake recipe contains freshly grated apple and ground cinnamon. These apple pancakes are healthy, delicious and easy to make. The recipe results in 8 to 9 pancakes.
- Whisk flour, baking powder, baking powder, cinnamon and salt in a medium -sized bowl.
- Mix buttermilk, egg, melted butter, maple syrup and vanilla in a smaller bowl. Until thoroughly mixed.
- Pour the liquid mixture into the flour mixture. Add the grated apple. Stir to combine (a few small lumps of flour are okay). Let the dough rest for 5 minutes so that your pancakes are beautiful and fluffy.
- If you use an electrical slump, heat it up to 350 degrees Fahrenheit. Otherwise, heat a large stainless steel or non-stick pan over medium heat. You are ready to cook pancakes as soon as a drop of water sizzles on contact with the hot surface. If necessary, oil the cooking surface slightly if necessary and wipe the excess with a paper towel (not -stick surfaces probably do not need any oil).
- Shovel a barely ¼ cup of dough onto the warm pan and let yourself be around a few centimeters around every pancake. Cooking until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you will know that it is ready to turn around when about ½ inches of the circumference is matt and glossy). Turn the pancakes over and let them cook gold on both sides, 1 to 2 minutes.
- Repeat the process of the remaining dough, add more oil and reduce the heat if necessary (I usually end up after a while on low heat – if the pancakes get too dark to the outside before cooking, it is too hot). Serve the pancakes immediately with coverings of your choice or keep them warm in a 200 degree drive -Ofenity.
- Pancakes remaining can keep up to 4 days in the refrigerator or frozen for up to 2 months. To warm up, stack the pancakes and wrap them into a paper towel before heating up gently in the microwave.
Notes
Recipe adapted by my whole grain pancakes.
*Make your own buttermilk: Combine 1 cup of milk (milk or non -milk like almond milk) with 1 tablespoon of apple cider vinegar or distilled vinegar. Let the mixture rest for 5 minutes and then stir again before using this. Here you will find photos of the process.
Make it milk -free: Make your own buttermilk with non-milk milk and replace the butter with avocado oil or olive oil outside of virgling.
Make it free of ice: I didn’t check that, but you could probably omit the egg.
Do it: vegan: Follow the milk -free and ice -free suggestions given above.
Make it gluten -free: Replace Bob’s Red Mills Gluten-Free 1-to-1 flour. Or you could try to stir the grated apple into my recipe for almond flour pancakes – please let me know in the comments if you try this!
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) apples
