Categories: Apples, Breakfast, Pancakes
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
- 1 cup oatmeal (old-fashioned or quick-cooking)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Liquids:
- 2 cups milk
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 3 eggs
- Other:
- 2 cups finely-chopped apples (I recommend Rome , Empire, Cortland , or the best, local, cooking apple that is currently in season)
- 1/2 cup golden raisin, chopped
- 1/4 cup pecans, finely chopped
- 1/2 teaspoon lemon zest (optional)
- additional milk (optional)
Directions
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Mix dry ingredients together thoroughly.
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Add lemon juice to cream and let sit for 2 minutes.
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While cream sits, beat eggs into the milk. Combine with cream and vanilla.
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Toss apples, raisins, pecans, and lemon zest with the dry mix.
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Preheat lightly-greased griddle medium to medium-high.
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Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light.
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Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
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Cook until done in the middle, adjusting heat if necessary to avoid burning.
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Continue, greasing griddle as necessary, until all pancakes are cooked.
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Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
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Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
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Leftovers can be eaten cold for breakfast or snacks.
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Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.