I love pancakes for breakfast or even for lunch. Sophia and I have our share of pancakes each week. Since it is fall I want to add a little "fall time" to my dishes. Apples are a great fall staple in my opinion. Sometimes I think pumpkin overtakes all of fall (I do adore pumpkin) and we forget about the other treats fall brings. Apples are so sweet and crispy and a perfect little treat. I've made apple pancakes before, but always grated the apples and I wanted to showcase the whole apple this time. These are just tasty! Hope you'll give them a try! Happy Fall Baking!
You'll need a batch of pancake batter and an apple. I used gala apples.
I sliced the apple after I cored it. I used butter and placed the apple right on the skillet and let it sit for a minute then flipped it before I poured the pancake batter on top.
You can see the apple is a little yellow because of the butter. Cooking it on both sides makes it warm all the way through without burning it.
Cover the whole apple slice and use a spoon to spread it so it reaches outside the side of the apple.
And then flip it!
I served mine with some apple slices and sprinkled a little cinnamon and sugar over it.
Does this not look like fall? I mean it's so tasty and it makes your home smell of apples!
Cinnamon Sugar Apple Pancakes
2 eggs
2 1/2 cup milk
4 T oil
2 1/2 cups flour
1 teaspoon baking soda
4 teaspoon baking powder
2 teaspoon vanilla
Beat eggs, milk and oil together. Combine dry ingredients and add to batter.
2 apples cored and sliced
Place 1 slice of apple on buttered skillet until warm then flip. Add pancake batter to skillet covering the apple and sides. Cook until golden brown and then flip the pancake. Cook until middle is spongy. Serve with cinnamon and sugar.
2 eggs
2 1/2 cup milk
4 T oil
2 1/2 cups flour
1 teaspoon baking soda
4 teaspoon baking powder
2 teaspoon vanilla
Beat eggs, milk and oil together. Combine dry ingredients and add to batter.
2 apples cored and sliced
Place 1 slice of apple on buttered skillet until warm then flip. Add pancake batter to skillet covering the apple and sides. Cook until golden brown and then flip the pancake. Cook until middle is spongy. Serve with cinnamon and sugar.
