Recently, I had a craving for apple pancakes. They are so simple to make that even the worst cooks can make a batch and impress the family. The best part is that they can be made entirely from food storage.
I happened to have some fresh apples when I made these but they can also be made with dehydrated apples. I also made my pancake batter from scratch but they work just as well with a mix.
For my batter I used:
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
2 tablespoons sugar
Pinch of salt
About 3 cups buttermilk (use regular milk if you prefer and adjust liquid to make the batter have the right consistency)
2 eggs (beaten)
3 tablespoons melted butter
Mix dry ingredients. Gently stir in buttermilk, eggs and butter. Do NOT over mix. You should have small lumps in the batter. Over mixing will cause tough pancakes. Now let the batter rest while you prepare the apples. It will rise and bubble a bit like this.
You CAN use any pancake mix or use your favorite scratch pancake recipe. These are great made with buckwheat pancakes as well as five grain pancake batters.
If you have fresh apples then peel, core and slice them in rings. You can make them thick or thin. I sliced mine a little less then 1/2 inch thick but thinner ones work just as well. If you are using dehydrated apples then rehydrate them by covering them with boiling water for about ten minutes.
Put about two tablespoons of oil in your skillet and heat up until it melts and a drop of batter sizzles. I like to add a bit of ghee which adds a nice nutty and richer flavor to the pancakes but you don't have to if you don't have it.
When your oiled pan is ready then dip your apple rings into the batter being sure to completely coat the apple. Try to leave the center hole open and free of batter. . Place your pancake coated apple rings in the hot pan.
For my batter I used:
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
2 tablespoons sugar
Pinch of salt
About 3 cups buttermilk (use regular milk if you prefer and adjust liquid to make the batter have the right consistency)
2 eggs (beaten)
3 tablespoons melted butter
Mix dry ingredients. Gently stir in buttermilk, eggs and butter. Do NOT over mix. You should have small lumps in the batter. Over mixing will cause tough pancakes. Now let the batter rest while you prepare the apples. It will rise and bubble a bit like this.
You CAN use any pancake mix or use your favorite scratch pancake recipe. These are great made with buckwheat pancakes as well as five grain pancake batters.
If you have fresh apples then peel, core and slice them in rings. You can make them thick or thin. I sliced mine a little less then 1/2 inch thick but thinner ones work just as well. If you are using dehydrated apples then rehydrate them by covering them with boiling water for about ten minutes.
Put about two tablespoons of oil in your skillet and heat up until it melts and a drop of batter sizzles. I like to add a bit of ghee which adds a nice nutty and richer flavor to the pancakes but you don't have to if you don't have it.
When your oiled pan is ready then dip your apple rings into the batter being sure to completely coat the apple. Try to leave the center hole open and free of batter. . Place your pancake coated apple rings in the hot pan.
Cook on the first side until the edges begin to dry and get small bubbles. Then flip the pancake and finish cooking until the second side is golden.
I topped my pancakes with a caramel sauce but they are good plain too. They are also good topped with warmed apple butter, maple syrup, a squeeze of lemon and a dusting of powdered sugar or with a sprinkle of oats or toasted nuts on top. They are also good as pear or peach pancakes if you don't have apples. Use
your food storage and be creative. I promise your family will love them no matter what combination you come up with.
Southern wood Elf
your food storage and be creative. I promise your family will love them no matter what combination you come up with.
Southern wood Elf