Apple Pancakes

Mountain Dining In

Apple pancakes are

Delicious!

It wasn’t until I tasted our homemade apple pancakes again this morning for breakfast that I remembered how delicious they are. Sure am glad I chose making these pancakes for April’s newsletter!

When you bite into the apple pancake, the first flavor is the caramelized brown sugar, closely followed by the apples and pancake, and finalized by the maple syrup and the other garnishes you use. Delicious!

Ingredients:

· 1 or 2 teaspoons of dark brown sugar per pancake.

· 1/2 teaspoon of butter (about) melted in the pan per pancake.

· 1 cup pancake mix. Makes about two good size pancakes. Either Arrowhead Mills Multigrain or their Buttermilk mix provide excellent flavor for pancakes (New Moon in Truckee sells this).

· Granny smith apple. Granny Smith apples hold together better when cooking than other types of apples. Their tart flavor serves to balance the other sugars added to the pancakes.

· Frozen blueberries, unsweetened. When cooking the pancake, we have found frozen blueberries hold together better in the pancake batter than fresh blueberries. Fresh blueberries work well as a garnish after the pancake is cooked.

· Low fat milk or water.

· Maple syrup.

· Optional toppings of fruit, nuts, and, of course, Bryers natural vanilla ice cream with vanilla bean flecks. Bryers has far less fat and calories than many other premium brands, and tastes closer to homemade ice cream.

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Preparation:

Step 1:

· Peel the Granny Smith apple, then slice the apple into thin wedges about 1/4 inch of thickness at the big side of the apple wedge.

· Mix about a cup of the pancake batter as per the package’s instructions.

· Cut up some of the apple wedges into chunks and add them to the pancake batter.

· Add some frozen blueberries to the pancake batter.

Step 2:

· Melt a small pat of butter in a sauce pan under low heat.

· Sprinkle about a teaspoon of brown sugar over the melted butter. You could also add cinnamon and/or nutmeg for more flavor.

· Arrange the apple wedges in a circular pattern over the brown sugar.

· Pour the pancake batter so it just covers the apples.

Step 3:

· Cook the pancake covered until brown on the underside (just lift an edge up).

· While cooking the pancake, spray a flat pan or griddle with canola oil and slowly heat it on another burner.

· When ready to cook the other side of the pancake, loosen the pancake.

· Next hold the pan with the pancake over top of the griddle or second pan, and turn the pan with the pancake upside down so the pancake falls onto the second pan. This is a lot simpler than to try to flip or turn over the pancake in the same pan.

· When the second side is brown, place the pancake on a warm plate and garnish the pancake with warm pure maple syrup, fruit, nuts, whipped cream, ice cream, whatever tastes good to you.

· Enjoy!

John Williamson

530-412-1356