Skip to main content

Simple apple cinnamon pancakes

Ethan made these during the conference break today.  DE-Licious!

The only work is chopping up the two apples.  
The pancakes by themselves are delicious as well if you don't want to make the topping.

This recipes serves 4

Melt
2 Tb unsalted butter
set aside to let cool

For apple syrup-
In small skillet, put:
2 tart apples, chopped into cubes, (peel optional)
2 Tb unsalted butter
1/2 c maple syrup
2 T brown sugar
1 1/2 t cinnamon
1/2 t baking powder (for lighter pancakes, but optional)
Cook over medium heat until apples soften.
Keep warm for serving.

meanwhile for pancakes-
Mix dry ingredients in small bowl:
1 1/2 c flour
3 t baking powder
1 T honey, or agave, etc. 
1 cinnamon
1 t salt

Mix wet ingredients in medium bowl:
1 1/4 c milk
1 egg
1 t vanilla
Mix in 3 T cooled butter (so egg won't cook)

Add dry mix into wet mix, combine well
Cook pancakes (about 1/4 c) on hot griddle
Serve three pancakes with a large spoonful of the apple syrup

They looked great and tasted great.  

Comments

Popular posts from this blog

03-24 Klarsuppe (Danish Meatball and Dumpling Soup)

This is a traditional soup served at the beginning of a feast in Denmark to celebrate a Lutheran confirmation. Great Grandpa Anderson most likely ate it many times.
It is Bri's favorite Sunday dinner. It takes time but it's worth it!

Prepare meatballs in food processor or use hand mixer. The secret to tender meatballs is to beat them into submission. (Technically, it breaks down the tissue)
Beat together until pink color is gone:
1/2 lb ground beef, turkey or pork (or combination)
1/2 c onion, finely chopped
Then add, beating well:
1 t salt
1/4 t pepper
1/8 t allspice, ground
In separate bowl, mix into paste:
3 T flour
3 T milk
Add paste to meat mixture and beat again.
Then mix in
1 egg white
Beat well and let stand at least 30 minutes to absorb liquids thoroughly.
To cook:
In skillet, bring 2 inches of water to boil and salt generously.
Using teaspoon, shape about 40 small meatballs and drop into boiling water for 4-5 minutes
Lift cooked meatballs and place in strainer, rinse with cold water…

06-01 Kaeshi - soup base for Udon, etc.

This needs an explanation and notes!
Kaeshi is a soup base, a concentrate that can be stored in the refrigerator for a long time in a tightly sealed glass jar/container.
This recipe makes 6 c of concentrated soup base. You add desired amount of water and then add meat, veggies &/or noodles to create your soup. (see Udon recipe for basic idea)

The recommended ratio is one cup of base to one cup of water but we find it way too strong and salty, especially with traditional soy sauce so I recommend one cup of base to 3-5 cups of water. It can also be diluted with a veggie or chicken broth but it will taste different. Taste the soup while you are cooking to get it to your taste.
You can also use this base for a tempura dipping sauce with a ratio of one cup base to 5 cup water.
Another note is that this is the recipe for the Kanto region. Evidently in Kansai, they use one cup of sugar, so if you like it sweeter, feel free.

Kaeshi
Bring to a boil in saucepan:
3/4 c HonMirin (Japanese rice …

14 Feb 2015 Cold Cantaloupe Chicken

On a cookie sheet, toast*
1/2 c large nut pieces (I recommend hazel nuts but any nut will do)
at 350 degrees for 8 minutes in an oven, chop & set aside
*(or since you might be making this because its hot outside...toast in a skillet stovetop.  Just watch closer, they burn fast.)

Heat together in small dish
1/4 c fresh lemon juice 
2-3 torn mint leaves
One minute in the microwave and rest for 10 minutes

Whisk together in small bowl
1/3 c olive oil
2 T red wine vinegar
1/2 t sugar or other sweetener
salt & pepper
mint infused lemon juice from above, after discarding mint leaves

Toss together in a large bowl
1 lb chicken, cooked & cubed
1 2 lb cantaloupe, peeled and cubed
1/2 lb feta cheese crumbles, or parmesan or...

Pour dressing and nuts atop the chicken mixture, combine well
Serve atop baby spinach or other greens