Apple Pancakes
- Level: Easy
- Yield: about 20 four-inch pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 94
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 25
- Sodium
- 98
- Total: 27 min
- Prep: 12 min
- Cook: 15 min
Ingredients
1 3/4 cups all-purpose flour, plus more as needed
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
2 large eggs at room temperature
1 1/4 cups milk at room temperature
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, plus more as needed
4 Macintosh or other small apples
Warm maple syrup, as an accompaniment
Directions
- Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
- Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
- Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
- In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
- Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.