apple pancakes

Fall is coming, people.  And I am excited.  It’s my favorite time of year.  I try to squeeze in more pumpkin apple butternut squash in 2 months than should probably be consumed by any rational person in an entire year.  But these short two months are the reason I love Ohio.  This is why I never want to leave.  Perfect cool, crisp weather, beautiful changing leaves, and the aromas of fall produce cooking away.  It just makes me happy.  Don’t get me wrong, I like spring.  I tolerate summer.  Winter is cool, for about a month.  But fall, I wish it were here longer.

IMG_7930These little apple fritters make for a lovely little breakfast, drizzled in maple syrup and topped with a dusting of powdered sugar.  Serve ’em up and embrace the fall.

apple pancakes
adapted from Smitten Kitchen

2 eggs, beaten
1 cup milk
2 cups flour
1 tsp baking powder
½ tsp salt
¼ cup sugar
3 medium apples, peeled and grated
2 tsp vanilla extract
1 Tbsp cinnamon

butter
powdered sugar
maple syrup

Mix the eggs, milk, and vanilla together. Peel the apples, and grate. (Using the grating disc of a food processor for the grating process can save time here.)

Mix the flour, sugar, baking powder, salt and cinnamon in a large bowl. Add in the apples. Stir in the wet ingredients.

Fry the pancakes in a skillet (either nonstick or cast iron) with a very small amount of oil. I like to use a large cookie dough scoop to measure dollops of batter.

After frying, add a tiny pat of butter, warm maple syrup and a sprinkling of powdered sugar.

These pancakes freeze well and can be reheated for quick breakfasts. Freeze individual pancakes in a single layer. Microwave frozen pancakes wrapped in a paper towel to defrost (30 seconds – 1 minute). Fry again (just to rewarm) in a nonstick skillet and add desired toppings.

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