Apple Pie PancakesFrom peetabear 5 years ago
- 1-1/2 cups all-purpose flour shopping list
- 2 Tbsp. granulated sugar shopping list
- 1 Tbsp. baking powder shopping list
- 1/2 tsp. apple pie spice or ground cinnamon shopping list
- 1/4 tsp. salt shopping list
- 2 eggs, lightly beaten shopping list
- 1 cup apple juice or 1/2 cup apple juice and 1/2 cup milk shopping list
- 3 Tbsp. butter, melted, or cooking oil shopping list
- 2 tsp. vanilla shopping list
- 1/4 cup snipped dried apple or 1/2 cup chopped fresh apple shopping list
- nonstick cooking spray shopping list
- powdered sugar (optional) shopping list
- pure maple syrup shopping list
- Coarsely chopped walnuts or pecans, toasted (optional shopping list
How to make it
- 1. In a medium bowl, stir together flour, sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
- 2. In a small bowl, use a fork to combine eggs, apple juice, melted butter and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in apple.
- 3. For each maple-leaf shaped pancake: Lightly coat the inside of a 3- to 4-inch metal maple leaf-shaped cookie cutter* or desired-shape pancake ring or metal cookie cutter* with nonstick cooking spray. Place the ring on the hot, lightly greased griddle to preheat for 2 to 3 minutes. Carefully spoon the batter into the ring or cutter, filling about 1/3 full (use a table knife to spread batter to all edges). Cook over medium heat about 2 minutes or until sides appear dry and start to pull away from ring or cutter. Carefully lift off ring with the handle or carefully lift cookie cutter with tongs. (Use the tip of a table knife to push pancake from ring or cutter, if necessary.) Turn pancake and continue to cook as directed. Recoat ring or cutter with cooking spray as needed and preheat before adding more batter.
- 4. For each standard-size pancake: Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
- 5. Serve warm. If you like, lightly sprinkle pancakes with powdered sugar. Top with maple syrup and, if you like, toasted walnuts. Makes about 30 maple-leaf size pancakes or 10 to 12 standard-size pancakes.
- To keep warm
- place cooked pancakes on oven-proof plate in 200 degrees F oven while cooking remaining batter.
The Cookpeetabear Mid-hudson Valley, NY
The Rating7 people
YUMMMMMM!!!!! high 5cuzpat in Sikeston loved it
These look delicious! The last time I made pancakes they flopped. I have no idea what happened but my father-in-law said he enjoyed them, so he got the lot ;)
This is a 5 fork recipe for sure and the next time I make pancakes, I'm using your rec...morelor in Toronto loved it
Um Um Um good.
Great recipe I have to try this.
5 forks from me.
EDspinach1948 in Dorchester-Boston loved it
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