Monday, December 26, 2011

Apple Pie Pancakes


Mhmmm... Apple pie and buttermilk pancakes. How can you go wrong combining two great faves? This recipe is our "go to" pancake recipe and it is great every single time, including the time Todd forgot to mix the dry ingredients and they came out flat and square. :)

And let me introduce you to one of my new favorite food products... (drum roll please!) powdered buttermilk! Sorry for those of you who already know everything about powdered buttermilk but it. is. so. wonderful. Ever have that problem where you buy the carton of buttermilk that inconveniently comes in one large size and end up having leftovers and not knowing what to do with it within the few days you have to use it up before it goes bad? Powdered buttermilk comes in (of course) powdered form. You just add water right when you need it! Yessss! And as far as taste is concerned, so far it seems to taste the same. But then again, I have only used it for these amazing buttermilk pancakes. So far at least.

Ingredients:
  • 2 c flour
  • 1/4 c sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 c buttermilk
  • 1/4 cup melted butter, plus some for frying
  • 2 apples, very thinly slices
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tbs lemon juice

Directions:
  1.  In a medium bowl, sift the flour, sugar, baking powder, baking soda and salt. Make sure they are well combined!
  2. Beat the eggs with the buttermilk and melted butter. (If you are using the powdered buttermilk, follow the instructions on the container.)
  3. Add the dry mixture into the wet and combine until just mixed. It should be kind of lumpy. Do not over mix!
  4. Combine the apples, lemon juice, cinnamon, nutmeg and cloves in a small bowl.
  5. Melt some butter in your pan over medium heat. Spoon one ladle-ful per pancake. Immediately after ladle-ing, gently lay the sliced apples on the tops of the pancakes. Cook 2-3 minutes on each side. You will know when to flip them when little bubbles appear on the surface.
  6. If preparing ahead of time, you can keep these on a sheet pan in the oven at a low temperature for about 30 minutes to keep warm.

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