Apple Buttermilk Pancakes for 2
Every so often I buy fruit and it goes unnoticed. Not sure why because we love fruit, but it does. And every time I open the vegetable crisper drawer (and it is often), I am sorely reminded of the neglected fruit. This recipe is one way I used said neglected fruit one wintery weekend morning.
Apple Buttermilk Pancakes
Makes about 5 pancakes about 13 cm wide and 2 cm thick!
The original recipe can be found here.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk (or 1/2 cup skim milk with 1/2 tbsp lemon juice)
- 1 egg, separated
- 1/2 tbsp coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of cream of tartar
- 1/4 teaspoon salt
- 1/2 tsp cinnamon
- pinch of allspice
- 1 apple, roughly grated
- 1 nonstick cooking spray
Directions:
- In a small bowl sift flour, baking powder, baking soda, salt and spices together. Set aside.
- Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
- Beat the egg yolk with the sugar until creamy, pale yellow and thick; add the buttermilk, vanilla and beat until smooth on a slow speed.
- Fold in the sifted flour mixture gently into the egg yolk mixture (don’t over mix as we don’t want the glutens activated).
- Fold the beaten egg white into the batter and mix together gently, do not over mix! Gently fold in the grated apple.
- Spray your skillet with non-stick spray and set to medium temperature.
- Drop about 1/3 cup of batter on pan for each pancake and spread out to about 13 cm and cook until you see a few bubbles on the surface of the batter. Flip the pancakes and cook for about another 2-4 minutes. Repeat until you have used up all the batter.
- Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, and yogurt!
Beautiful pancakes, Eva! I love the touch of allspice too. Most fruits and vegetables I buy arrive home in paper bags. Very practical to keep some of the produce wrapped this way in the fridge and ecological, since I put them to the recycling bin, but the bags aren’t transparent…. so I often miss what’s wilting and dying… Anyway, great way to use up apples! (I always dry the forgotten ones in slices, now on the radiators, of course !).
LikeLike
I’m in the same boat. I love fruit, and I don’t buy too much at one time, because I don’t want it to sit around too long, sometimes I have an apple just sitting on the counter forever. Anyway, why have I never heard of grating Apple into a pancake? it sounds fantastic! You didn’t say whether or not you peel the apple, and I would be inclined not to. what do you think?
LikeLiked by 1 person
Your food photos look like a magazine. That’s a compliment. And they look delicious, too
LikeLiked by 1 person
We always seem to have one apple left in the fruit bowl too! I’ll save this for that day 😊
LikeLiked by 1 person
We always seem to have neglected fruit on hand! Maybe we buy too much? Maybe? 🙂 This looks terrific — just loaded with flavor. Thanks!
LikeLiked by 1 person
Now THIS is a recipe for pancakes that I’d make and gobble up! The apples and spice sure kick them up a couple notches 🙂
LikeLiked by 1 person
I flashed on a vision of your face as you peeked in the veg drawer and saw those neglected apples. I know just the expression on your face because I’ve been frightened by a few black-beared veg drawer aliens myself! GREG
LikeLiked by 1 person
YES! Grated apple is a wonderful addition to pancakes — works with lots of recipes! I’ve been using kefir in place of buttermilk in recipes like this. Much easier to find these days.
best… mae at maefood.blogspot.com
LikeLiked by 1 person
Very tender and soft…I would love some for my breakfast too.
LikeLiked by 1 person