by sweet enough
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A&M's Testing Notes:
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2 cups
all purpose flour
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4 teaspoons
baking powder
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1 teaspoon
salt
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1 tablespoon
sugar
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2
eggs
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1 1/2 teaspoon
vanilla extract
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1 3/4 cup
whole milk
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1/4 cup
plus two tablespoons melted butter (plus more for the pan)
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2-3
granny smith apples, peeled, cored and thinly sliced
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1 tablespoon
maple syrup
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melt the two tablespoons of butter in a pan. when the butter just starts to bubble, add the apples. cook over a medium heat until they start to release their liquid. add the maple syrup and cook until the apples start to caramelize. remove from heat and set aside.
Ask the hotline about this step!sift the dry ingredients together and set aside. put the eggs, vanilla extract and milk in a mixing bowl and beat at a high speed with an electric mixer or whisk for a few minutes until the liquid looks frothy. add the flour and mix on the lowest speed until the large lumps disappear. gently blend in the melted butter and apples. do not over mix.
Ask the hotline about this step!melt a tablespoon of butter in a heavy skillet over a medium high heat. the pan needs to be hot. test it by putting a drop of batter in the pan. if it sizzles, it's hot enough. using a soup ladle, add as many pancakes to the pan as it will hold without crowding. when you start to see bubbles forming and the edges starting to harden, flip the pancakes over and cook for a few minutes on the other side. serve with warm maple syrup.
Ask the hotline about this step!I made these with my daughter for dinner last night. She loves using the all-in-one peeling, slicing, coring machine we have so this was a good fit. These were probably the best pancakes I've ever had. More importantly, my whole family loved them, including the two boys who don't usually like anything but chocolate chips in their pancakes. By the way, we made extra apples that we put on top of the pancakes as well as inside, and that worked out well.
Made these this morning, and they were delish. They were a bit heavier than I expected, though. I think it's important to let the apples cool completely before adding them to the batter; we added them while still warm, and I think that activated the baking powder too quickly. The batter was really bubbling up by the time the first ladle went in the pan, and I think that diminished its power to keep the pancakes light. Flavor was fantastic though - will definitely be making them again soon.
I made these tonight with my two children for dinner...they are amazing! I love how they are so light and fluffy with the caramelized apples inside. YUM! These are a winner in our book, thanks for a great recipe that we are sure to make again and again.
These look great!
I really enjoy making hearty pancakes to freeze and take for lunch, but usually without fruit. Any thoughts on how these would hold up given the standard office toaster oven/micro combo?
I also made them for dinner. light but satisfying. great recipe.
I made these for my 2-year old daughter this morning and they were wonderful. I pre-made the batter last night and decided to leave the apple mixture for a topping rather than an add-in to the batter and they still turned out great. Light, fluffy, and with this wonderful diner-style flavor I have been trying to replicate for years.
i love this recipe. totally easy and yummy.
i'm a total novice when it comes to pancakes. they seem so simple, but somehow i always screw them up. not so with "perfect pancakes." i've now found the perfect recipe to make morning pancakes a delightful and delicious experience.
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If you don't have a sifter, you can use a fine meshed strainer to sift ingredients.
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Adding the maple syrup to the hot pan of apples and butter is dramatic -- lots of bubbles.
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Beating the liquid ingredients togehter until frothy incoroporates air, keeping the pancakes light and fluffy. An electric mixer or beater is perfect, but super strong muscles will work too.
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After we added the apples and butter, we mixed by hand.
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Amanda's husband, Tad, drops in to make his afternoon latte.
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A better gauge of when to flip pancakes is to look at the edges -- when they appear dry and cooked, they're ready to turn.
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Perfect pancakes were a hit this morning. Can't wait to try then with different seasonal fruits.