APPLE-BUTTERMILK PANCAKES
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, applesauce, egg, and butter. Add applesauce mixture to flour mixture and whisk until just moistened (batter should have some lumps; do not overmix).
- Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown on underside, 2 to 5 minutes. Repeat with more cooking spray and remaining batter, wiping skillet clean between batches.
Nutrition Facts : Calories 225 g, Fat 5 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g
BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE
Provided by Amanda Freitag
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
- Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
- In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
APPLE CINNAMON BUTTERMILK PANCAKES
Make and share this Apple Cinnamon Buttermilk Pancakes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the baking soda, flour, baking powder, brown sugar, salt and cinnamon.
- In another bowl, whisk together the eggs, buttermilk, sour cream and melted butter; add to the flour mixture and stir JUST until the flour is moistened.
- Stir in the grated apple.
- Drop a scant 1/4 cup of batter onto a hot lightly greased griddle.
- Cook, turning once until golden brown.
CHEF JOHN'S APPLE FRITTERS
I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
- Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
- Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
- Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
- Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 39.6 g, Cholesterol 30.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 2.8 g, Sodium 243.4 mg, Sugar 22.9 g
SPICY APPLE PANCAKE/FRITTERS
My boyfriend and I came home one night after a long long long day of work and play. We were starving and oh no, there was NOTHING to eat. I had just been on this whole baking kick weeks prior so there was tons of flour and eggs left from it, so I (very tiredly) concocted this. Its so basic you probably have already made it yourself but its so yummy and hit the spot for both of us. You can serve it up with anything. I used crunchy peanut butter and honey on top and my boyfriend used apple custard. Of course you can top with maple syrup or any thing really... be creative. There is one ingredient, I bet that will surprise you. Enjoy.
Provided by 7emmalee7
Categories One Dish Meal
Time 20m
Yield 4-6 cakes
Number Of Ingredients 9
Steps:
- Mix all ingredients together well.
- Use a 1/4 cup to scoop up mix and fry in butter, soy butter, oil, non-stick spray, etc. just like you would a pancake. I used avocado butter, but I live in New Zealand now where everything is avocado.
- Keep finished cakes warm in oven on low till all mix is used.
- Top with whatever you want. Eat. They go down best when you eat them with someone you love.
Nutrition Facts : Calories 104.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 53.2, Sodium 26.5, Carbohydrate 18.7, Fiber 1.4, Sugar 5.3, Protein 3.9
GLUTEN FREE APPLE FRITTER PANCAKES
This is one of our family favorites-there's nothing like the flavor of apple fritters to warm a gluten free persons heart! These must be cooked until browned to get the best flavor, you need that crunch and carmelization to really make this recipe. If you don't have buttermilk on hand, pour 2 Tbsp lemon juice or vinegar into your glass measuring cup and then add your milk of choice until you get 1 3/4 cups.
Provided by cookinalaskana
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Set griddle to 325 degrees. .
- In a medium sized bowl mix the dry ingredients: flours, baking powder, baking soda, salt and cinnamon.
- In a smaller bowl mix the wet ingredients: egg, buttermilk, oil and honey (or if using sugar put in with the dry ingredients).
- Pour the wet ingredients into the bowl of dry ingredients and mix well. It will be a thin batter.
- Oil the griddle and when oil is heated, pour pancakes onto griddle. Top with sliced apples and pecans, if using. With the back of spatula or your hand flatten the apples so they aren't poking out too tall- you want your batter to be able to touch the pan when you flip it, but also to be able to caramelize the apples. These are crumbly, so don't flip until the bottom is well browned.
- Flip. Brown the other side then remove to a plate and keep warm. These are delicious with maple syrup and an extra special treat with whip cream too.
Nutrition Facts : Calories 345.9, Fat 10.5, SaturatedFat 2.2, Cholesterol 50.8, Sodium 574.7, Carbohydrate 55.3, Fiber 5.1, Sugar 15.1, Protein 10.3
APPLE FRITTER BUTTERMILK PANCAKES
Cinnamon and fresh apples join buttermilk pancake mix to make this fall breakfast or brunch favorite.
Provided by Krusteaz
Categories Pancakes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat pancake griddle to 350 degrees F. Spray with nonstick cooking spray.
- Whisk pancake mix, milk, eggs, 2 tablespoons powdered sugar, and cinnamon in a large bowl. Stir in grated apples.
- Drop batter in desired size onto prepared griddle and cook in batches until both sides are browned, 2 to 3 minutes per side.
- Serve warm; dust with powdered sugar and/or maple syrup.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 25.4 g, Cholesterol 33.2 mg, Fat 2.3 g, Fiber 2.3 g, Protein 8.3 g, SaturatedFat 0.6 g, Sodium 273.6 mg, Sugar 12.4 g
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