Pancakes with Sautéed Apples

Makes 12.

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.


Sautéed Apples

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.