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.
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
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.