Apple Pancakes
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour (plus more as needed)3 tbsps
Sugar1 tbsp
Baking Powder1 tsp
Salt (fine)1 tsp
Ground Nutmeg (freshly)2 large
Egg (at room temperature)1.25 cups
Milk (at room temperature)1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 200 degrees F
2
Set a wire rack on a baking sheet and place in the oven
3
Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl
4
In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract
5
Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat
6
Whisk the butter into the milk mixture
7
Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay)
8
Using a melon baller or an apple corer, peel and core the apples keeping them whole
9
Slice the apples crosswise to make 1/4-inch rounds
10
Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour
11
In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet
12
Cook without turning until browned, about 3 minutes
13
Ladle about 2 tablespoons of the batter over each apple ring
14
Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes
15
Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more
16
Serve immediately or transfer to oven to keep warm
17
Repeat with the remaining apples and batter
18
Serve with warm maple syrup