VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
APPLE-CINNAMON PANCAKES
Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.
Provided by Food Network Kitchen
Time 35m
Yield about 16 pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
CINNAMON APPLE PANCAKES
Steps:
- In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.
Nutrition Facts : Calories 241 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
APPLE-CINNAMON QUINOA PANCAKES
My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 20m
Yield 10 pancakes.
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa., In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 538mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic exchanges
APPLE CINNAMON PANCAKE SYRUP
Make and share this Apple Cinnamon Pancake Syrup recipe from Food.com.
Provided by bajafan
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring apple juice almost to a boil and stir in sugar.
- Lower heat to a simmer.
- Stir and simmer until sugar is dissolved.
- Add the cinnamon and vanilla extract and continue to simmer for one more minute.
Nutrition Facts : Calories 211.1, Fat 0.1, Sodium 1.1, Carbohydrate 54.1, Fiber 0.3, Sugar 53.4
APPLE PANCAKES WITH APPLE SYRUP
I will be using Recipe#279258 to make these. I might even add raisins or craisins with the pancake. Thank you to Chef#537937 and Chef#452940 for helping me get this recipe right.
Provided by WiGal
Categories Breakfast
Time 30m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 12
Steps:
- To make syrup: in a small saucepan, combine the syrup ingredients over medium heat, bring to a boil, reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced.
- For pancakes: Preheat grill.
- Place biscuit mix in large bowl.
- In medium bowl, combine the eggs, milk, and oil; stir into biscuit mix just until moistened.
- Stir in apple and lemon peel.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Serve apple syrup with pancakes.
Nutrition Facts : Calories 826.8, Fat 35.8, SaturatedFat 11.2, Cholesterol 155.3, Sodium 1050.1, Carbohydrate 113.9, Fiber 5.1, Sugar 58.6, Protein 15
ZUCCHINI BREAD PANCAKES
I love zucchini, and it's always fun to find new ways to use it. I added my favorite zucchini bread ingredients, cinnamon and vanilla, to a fluffy pancake recipe! If you like nuts in your quick breads, you may try adding 1/4 cup of chopped walnuts or pecans to your batter.
Provided by Tammy Lynn
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
- Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 47.3 g, Cholesterol 66.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 617.4 mg, Sugar 10.1 g
APPLE PANCAKES WITH CINNAMON BUTTER
Categories Milk/Cream Egg Breakfast Brunch Kid-Friendly Quick & Easy Lemon Apple Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 22
Number Of Ingredients 16
Steps:
- For cinnamon butter:
- Using electric mixer, beat all ingredients in small bowl until blended.
- For pancakes:
- Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
- Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
- Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP
These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Provided by Sarah Cook
Categories Brunch, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 13
Steps:
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
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