buttermilk Archives - Page 2 of 2

Huh??? What is an apple-dipped pancake? I know. It’s really the silliest name, but I didn’t want to call these beauties “apple pancakes” because that makes me think of something that these are not. These are better than just dropping a few pieces of diced apple into pancake batter or using apple cider instead of milk. Not that there’s anything wrong with that. These are literally slices of apple dipped in pancake batter and then cooked so there’s a tender apple slice nestled inside the pancake. Beyond delicious!!! The first time I made these, Mr. Picky asked, “Mom, I can’t figure out how you got the apple in there.” And then he ate six. And then I ate six. And so did everyone else in the kitchen because they all woke up to the house smelling like apple cinnamon doughnuts. Deep inhale. Can you imagine that? Heaven.

Here’s the deal — even though I am sharing a fantastic spelt pancake batter with you that is perfection with apple slices, you can dip apples into whatever pancake batter you like. Just add a little cinnamon and nutmeg so you get that apple pie thing going on. The only trick is to slice your apples just so. Not too thick or they’ll stay crunchy in the middle. But not too thin or you’ll have a hard time dipping them into the batter without breaking. You can use a skewer or a toothpick to dip them in and out, but I found my fingers to be perfectly fine for the task.

My husband observed that these pancakes hold their heat longer because of the apples. So you can make a whole bunch at once and have them ready for everyone for breakfast. I know you may think these are impossible on a weekday, but if you start making your pancake batter the night before , these are a snap in the morning!

Apple-Dipped Pancakes

Pamela

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Servings -5

Ingredients

2 large or 3 medium apples cored and sliced crosswise into ¼-inch slices
1 2/3 cups whole spelt flour or 1 ¾ cups whole wheat pastry flour*
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
pinch of ground nutmeg
2 cups buttermilk or plain unsweetened kefir**
2 large eggs
1 teaspoon pure vanilla extract
1 Tablespoon 100% pure maple syrup
4 Tablespoons unsalted butter melted
Melted unrefined coconut oil for brushing the griddle

Instructions

Preheat a griddle to 400 degrees or medium heat.
Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
Pour the wet mixture into the dry ingredients and stir until just combined.
Grease the griddle with a little coconut oil.
Dip the apple slices one at a time in the batter and turn to coat. I like to use a toothpick or a wooden skewer to do this.
Cook dipped apple slices like you would regular pancakes, flipping once the bottoms are golden and the edges are dry. Cook until the second side is golden brown and the pancake is cooked through.

Notes

*Gluten-free: substitute half buckwheat flour and half brown rice flour for the spelt flour. Or you can use GF oat flour, too, such as part oat flour, part buckwheat flour and part brown rice flour.

**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use milk or an alternative milk and add 2 Tablespoons apple cider vinegar or white vinegar.

Tried this recipe?Let us know how it was!

A few years ago, someone suggested I teach a class with a breakfast menu. At first I didn’t think it was such a good idea because breakfast seems kind of easy, at least too easy to be taught in a cooking class. In our house the rotations is oatmeal or muesli, scrambled eggs, smoothies, yogurt and granola, pancakes and leftovers from last night’s dinner. But the more I thought about it, I realized there was a nice variety of fun, delicious and healthful recipes I could share. Because I do believe breakfast is nutritionally the most important meal of the day, especially for children, I knew these recipes needed to provide sustenance, long-lasting energy and stable blood sugar. My first breakfast class was a great success and I have continued the tradition every June (arbitrary selection of month) since then.

I tend to follow a similar formula each June based on what my family and I love to eat for breakfast, both on the weekdays and weekend. I always teach a smoothie, muffin, egg-based dish and a pancake recipe. When I was growing up, pancakes were for Saturday mornings when Mom had time and no one was rushing off to work or school. I too love lingering over a plate of pancakes on the weekends, but by making the batter the night before and teaching my older girls how to cook their own, we enjoy them on a school mornings, as well. If you’re thinking it’s a little boring to eat plain old pancakes twice a week, I would agree with you! We add lots of different things to our pancakes while they’re cooking and the kids each seem to have their own favorite combo, such as fresh raspberries and mini-chocolate chips or diced banana and pecans.

But for my breakfast classes, I needed to debut more than just buttermilk pancakes with a different fruit each time. I’ve posted most of my favorites by now, including oatmeal pancakes and pumpkin pancakes. Both are really delicious! After seeing a recipe by fellow Foodily tastemaker, Joy the Baker, for carrot cake pancakes, I had an idea to make pancakes with the same flavors in zucchini bread. To me, zucchini bread really isn’t about the zucchini, which I think is a little tasteless but does add nice moisture to muffins and quick breads. I’m mostly in it for the sweet spiciness of cinnamon and nutmeg, perhaps combined with a few nuggets of walnuts. What’s not to love? And zucchini bread pancakes could be made with almost no added sweetener — so great!

These pancakes made it on the menu this past June and I think they were a big hit. I made them successfully with several different flours, including whole wheat pastry, whole spelt, and sprouted whole wheat. The latter two flours tend to create a thicker batter, so I used a bit less of those, but they made for a nice hearty pancake. Whole wheat pastry flour is very light, almost mimicking white flour, but still has all the fiber and bran of whole wheat, which it is. We also played around with adding pecans, blueberries or the oft-requested chocolate chips, but personally I love them completely plain with either a thin drizzle of maple syrup or a dollop of whole yogurt. Such a delicious breakfast for the long weekend as well as for a first day of school. I hope you all enjoy a fantastic Labor Day!