Friends, does it seem like the apples multiply in your refrigerator when you’re not looking? Even though I eat an apple a day this time of year, it always seems like I can never make a dent in the apple bin. So I was excited to find this old recipe for apple pancakes, which have now been in heavy rotation at our house on the weekends. It only takes another few minutes to whip out an apple and add it to your pancake batter.
I found this recipe in The Spice Cookbook, a gem I remembered from my grandfather’s cookbook shelf. It’s about cooking with aromatic spices and is full of bizarre illustrations with anthropomorphized food and vaguely colonial racial stereotypes. But the section on baked goods is superb with lots of amazing cake recipes. If you’re into old style layer cakes, this is a good resource to seek out. And let me tell you, the nutmeg in these pancakes is really what elevates them into something special.
Apple Pancakes | From The Spice Cookbook by Avanelle Day and Lillie Stuckley
~Makes 3-4 servings, depending on appetite (yield says 16 pancakes)
- 1 cup sifted all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 cup sugar
- 2 large eggs, well beaten
- 1 cup milk
- 1 tbs melted shortening (butter)
- 1 medium-size shredded apple
- 1 tsp fresh lemon juice
Note: for gluten free pancakes, I replace the flour with an all-purpose gluten free flour mix and reduce the milk to a 1/2 cup.
- Sift together the first 6 ingredients.
- Combine eggs and milk and gradually stir into flour mixture. Add melted butter or shortening and beat slightly.
- Mix shredded apple with lemon juice to prevent discoloring and add it to the batter and blend.
- For each pancake, drop 2 tablespoons of batter onto a lightly greased hot griddle. Bake until pancakes are brown on the bottom and bubbles form on the top. Flip and cook for a few minutes on the other side.
- Serve with syrup, honey, or cinnamon sugar.