Pancakes with Sautéed Apples
Note: Use less liquid for thicker batter and pancakes, more liquid for thinner. You’re the boss. From James P. Dewan.
• 2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• Pinch salt
• 1 1/2 c. milk
• 3 eggs, beaten
• 1 stick (1/2 c.) butter, melted
• Butter, unmelted, as needed
• Maple syrup, as needed
• Sautéed apples (see recipe)
Combine flour, baking powder, baking soda and salt in a mixing bowl.
In a separate bowl, combine milk, eggs and melted butter.
Pour liquid into flour mixture, and combine with a rubber spatula or whisk until just blended. Do not overmix.
Pour desired amount of batter onto a greased hot griddle or cast iron skillet and cook until bubbles form on top and just begin to pop. Flip pancakes and cook on other side until done, 1 to 2 minutes. Serve immediately with butter, maple syrup and sautéed apples.
Nutrition information per pancake w/out apples:
Calories 185 Fat 10 g Sodium 280 mg
Carbohydrates 18 g Saturated fat 6 g Total sugars 2 g
Protein 5 g Cholesterol 70 mg Dietary fiber 1 g
Exchanges per serving: 1 starch, 2 fat.
Makes about 12 servings.
Note: From James P. Dewan.
• 1/2 stick (1/4 c.) butter
• 4 apples, peeled, cored, cut into medium dice
• 1 tbsp. brown sugar
• Cinnamon, as needed
• Salt as needed
Melt butter in a skillet over medium high heat. When foam subsides, add apples and sugar; cook until lightly browned, about 3 minutes. Season with cinnamon and salt to taste; serve immediately.
Nutrition information per ¼ cup:
Calories 65 Fat 4 g Sodium 30 mg
Carbohydrates 8 g Saturated fat 2 g Total sugars 6 g
Protein 0 g Cholesterol 10 mg Dietary fiber 1 g
Exchanges per serving: ½ fruit, 1 fat.