(Tilt head)
Serve it up with your favorite toppings (pictured here: apricot-orange marmalade and dollop of fresh whipped cream) and some mouth-smacking-good thick-cut bacon. These pancakes are so sweet and light they don't really need any topping, but I find a naked pancake entirely irresistible to toppings.
Apple Pancakes
Whisk together in a bowl:
1 1/2 c. flour
3 tbs brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
Add:
4 tbsp. sweet butter, room temp
Cut the butter into the flour mixture using a fork, two butterknives, a pastry cutter, or whatever you like to use. I'm not sure why, but this step has made a big difference for me in the fluffiness of my pancakes. When the butter is in reasonably small bits, add:
1 1/2 c. milk
2 eggs
splash vanilla extract
Mix it all up well. Grate into the bowl:
1 apple
I used a Fuji, skin-on. If you're single like me and not planning on using all the batter at once, only add the apple to what you plan on cooking that day -- otherwise it will oxidize and get soggy. Fruit in pancake batter should always be fresh.
The rest is history, and if you don't know how to fry a pancake ... well, it's easy and you should try harder. I learned a secret from the tv-show "Dead Like Me" -- flip 'em before the bubbles burst, and they will be more springy and pleasantly pert. Don't burn 'em, or the insides will be moist and goopy. The apples keep these moist and fragrant .. enjoy!
