Apple Pancakes
A simple and quick recipe for delicious griddle cakes with apples. Perfect for breakfast, afternoon tea, or a school snack. Quick and easy to make, these wholesome pancakes will become a signature dish in your cooking repertoire. Incorporating the most traditional Canadian condiment, these cakes are best enjoyed with rich maple syrup made from the sap of maple trees. I personally enjoy them with dandelion syrup which I made last spring and highly recommend you make some for your family this spring and early summer.
Yield: 16-20 pancakes
Ingredients:
250 g all purpose flour
500 ml buttermilk or kefir
2 eggs, room temperature, lightly beaten
3 crispy apples, unpeeled and diced into small pieces
1 tsp honey, maple syrup or dandelion syrup
1 tsp puree vanilla essence
1 tsp baking soda
1 tsp cinnamon (optional)
sunflower or avocado oil for frying
serving condiments: cane crystal sugar with cinnamon or maple syrup or dandelion syrup
Instructions:
Mix diced apples with buttermilk.
Mix baking soda with flour and add to buttermilk apple mixture until thoroughly combined. Mix in the honey, eggs and vanilla essence.
Heat up heavy-based frying pan with 3 tablespoons of oil. When it is hot, drop spoonful of the batter onto the griddle. Make sure to allow enough space for them to spread. Dust the pancakes with a little bit of cinnamon if you wish. Cook for 2-3 minutes, until bubbles appear on the surface and they are beginning to dry out around the edges, then turn them over and cook the other side.
Serve hot from the pan, with butter, honey, maple or dandelion syrup or confitures.
Happy Apple Pancake Day!
