Apple Pancakes
It’s fall, and that means a whole new bounty of farm-fresh ingredients to choose from! Besides the traditional apple pies, baked apples, applesauce, and eating just plain fresh, crunchy apples, I’m always trying to find new ways to use them since they come in abundance once a year via my parents who live near the Hood River valley orchards. I got the idea for this brunch item from watching a show on The Cooking Channel about doughnuts. My favorite was always apple fritters, so I experimented and created this version of pancakes that taste similar, but are way less time-consuming to make. The leftovers can be refrigerated and quickly reheated in the microwave during busy weekday mornings. Experiment with different types of apples – there are so many available from local farms and stores this time of year. Each one has its own distinct flavor and texture when cooked.
Apple Pancakes
3 c. pancake mix
1-1/2 c. water
2 medium apples, cored and shredded (I use one Granny Smith and one Honeycrisp)
3 tsp. cinnamon
½ tsp. allspice
Lightly mix all ingredients together until pancake mix is moistened. Let sit a few minutes so the juice from the apples also mixes in. Using a large ice cream scoop, put about ½ cup of the batter into a skillet pre-heated with oil and flatten with the back of the scoop (they should still be thick). Cook over medium heat until medium brown on one side, then flip and cook other side until done. Serve warm with caramel sauce (below), maple syrup, powdered sugar glaze (made with milk, powdered sugar & vanilla), or even peanut butter!
Caramel Syrup
1 can evaporated milk (ok to use low-fat)
1 c. brown sugar
1 tsp. vanilla flavoring
1 stick of margarine or butter
Combine all ingredients in small saucepan and cook over medium heat until butter is melted and sugar is dissolved, but do not boil. Pour over warm apple pancakes and enjoy!