Tuesday, April 16, 2013

Apple Cinnamon Pancakes

I woke up on Saturday morning with a big craving to make pancakes, something I haven't done for a while. I had bookmarked a recipe for apple cinnamon pancakes a few months ago and decided that this weekend would be a good time to finally try it out. The recipe was pretty straightforward and I substituted using sour cream instead of Greek yogurt because that's what I had on hand.

My brother was delighted to discover that I had made pancakes for breakfast and eagerly helped me out with his taste-testing skills. Although nice and fluffy, as all good pancakes should be, I have to admit the apple flavor was not as pronounced as I had hoped it would be. The chunks of grated apple were pleasant but I think I might add more in the future, in addition to some applesauce in order to really make the apple flavor come through.

Apple Cinnamon Pancakes
Note: Makes about 10 slightly larger than palm-sized pancakes. Also, this recipe features changes that should create more of an apple flavor, but have not actually been tested. For the original recipe click here.
  • 1 large egg
  • ½ cup Greek yogurt or sour cream
  • ½ cup milk
  • ½ cup applesauce
  • 1 cup flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp vanilla extract
  • 2 large apples, peeled and roughly grated
  1. Sift together the flour, baking powder, salt, and cinnamon and set aside.
  2. In a separate bowl combine the egg, Greek yogurt or sour cream, milk, applesauce, and vanilla extract.
  3. Add the dry ingredients to the wet ones and mix until just barely incorporated.
  4. Add the grated apples and mix to incorporate into the batter. Don't worry if the batter is lumpy but if it is too thick add a little bit of milk to thin it out.
  5. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking. 

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