The problem I always have with apple picking is my physical inability to consume the huge amounts of apples I bring home.
This year is no different, but I decided to actually put some of the beautiful empire apples I picked up at Granby’s Bushy Hill Orchard to use by making some simple apple spice pancakes. This recipe is adapted from our own Chris Preovolos’ mom’s pancake recipe.
This recipe will serve two to four diners, depending on how hungry you are (that probably means two).
WHAT YOU NEED:
1 large or 2 small apples, peeled, cored, and sliced
1½ cups all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
A pinch of nutmeg
2 eggs, separated
2 cups buttermilk
¼ cup melted butter
WHAT YOU DO:
1. Mix the dry ingredients.
2. Mix the wet ingredients, minus the egg whites (save those for later).
3. Mix the wet into the dry.
4. Whip the whites to a soft peak and fold them into the batter.
5. Fold apples into the batter.
6. Drop onto a griddle or skillet over medium-high heat; brown on each side, making sure to leave enough time for the apples to soften and the centers to cook.
7. Top off with any combination of butter, warm maple syrup, confectioner’s sugar, or freshly whipped cream and serve with hot mulled cider.
I have to say, I was stunned by the difference a little cinnamon and nutmeg made to the flavor of the recipe. I still have plenty of apples hanging around, so I’ll probably be making a lot of pancakes this week.
The one thing I’d do differently if I didn’t have fresh apples handy would be to use Granny Smith apples, as I prefer the tart flavor. I may also try adding a little lemon zest to the recipe.