- If you love apples
this is gonna become your new favorite breakfast for fall.
Check this out.
Hey everybody, it's Natasha of Natashaskitchen.com.
Today I'm gonna show you how to make apple pancakes.
This is the easiest breakfast.
My whole family loves this
including the seven year old, actually
I think she loves these the most.
Anyway, they're so easy
it has become a family favorite for us
and I hope it will for you too.
And I'm hungry so let's get started.
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And let's get cooking.
We'll start with the dry ingredients.
In a large mixing bowl combine all purpose flour,
sugar, baking powder, baking soda, salt,
and some ground cinnamon.
Now just whisk that together
until it's well combined and set it aside.
Next, we'll combine the wet ingredients.
In a medium mixing bowl
add your low fat buttermilk and this can be right
out of the fridge along with two large eggs.
You'll love that you can use cold ingredients here
because you don't have to prep ahead.
Next, add vanilla extract,
and we're using our two ingredient homemade vanilla extract
and I will link to that recipe in the notes.
Whisk that together until it's well blended.
Now, add those wet ingredients into your flower mixture.
Now you wanna whisk everything together
until it's just moistened.
Be careful not to over mix at this point.
It'll definitely still look lumpy.
While whisking add your melted butter
and stir just until incorporated.
Again, the mixture should still look lumpy
and do not over mix.
Set your pancake batter aside
and we're gonna work on peeling and grating the apples.
You'll need two large apples or about a pound of apples.
I'm using granny smith apples because I love the combination
of sweet and tangy in the pancakes,
but just about any kind of apple will work
in this apple pancake recipe.
Use a pairing knife to peel the apples
then grate them on the large holes of a box grater.
You should end up with about two cups of grated apple.
Now we're gonna use that handy bench scraper.
This is literally one of my favorite kitchen tools
and I will link to it in the recipe notes.
Transfer the grated apples into your batter.
Now use a spatula to gently fold the grated apple
into your pancake batter.
Again, make sure you don't over mix
and stop mixing it just as soon
as the apples are incorporated.
Now here's my secret
to getting pancakes perfectly portioned.
I'm gonna use a two ounce trigger release ice cream scoop.
You'll also need a large nonstick skillet.
Use a heavy bottomed nonstick pan
or a seasoned cast iron pan will work.
And if you have a griddle
you can use that to cook a lot of pancakes at once.
Set your pan over medium low heat,
on a griddle it's between 325 and 350 degrees Fahrenheit.
Then add two tablespoons of oil.
Once the oil is hot, add the pancake batter.
Scoop the batter into the pan, leaving a little space
between each pancake to give the batter room to expand.
Saute those for about two to three minutes per side.
You'll know it's time to flip the pancakes when
you see bubbles form on top and start to pop.
They'll also be golden brown at the edges.
Flip the pancakes and let them continue to saute
for about another two minutes.
Once the pancakes are cooked through,
transfer them to a serving platter.
You do wanna keep a well-oiled skillet
so add more oil to the pan as needed.
The oil definitely helps to form those irresistibly
crisp edges on the pancakes.
Cook the remaining pancakes in batches.
And again, you wanna flip those pancakes
once you see the bubbles on the top form and start to pop.
Also, for these to form and cook through properly
make sure to keep them over medium low heat.
If you see they're browning too quickly, reduce the heat.
Ooh, pancake.
Dun dun dun.
Who's excited for apple pancakes?
These were so easy and I love to serve them
while they're fresh and fluffy and warm.
But if you wanna keep them warm while you're finishing
off your batches, cause it makes a lot of pancakes
you can't put them on a baking sheet in a 200 degree oven
and just keep 'em warm in there up to like 30, 45 minutes.
That way they're hot and fresh
when you're ready to serve all of them.
All right, let's do this
cause I'm totally craving these pancakes
and it smells like apple pie in my kitchen.
So good.
All right, let's load up our plate.
And of course we're gonna make a nice tall stack.
And the little ones are so cute and fun
and I know it does make a big batch
but not to worry because these reheat really well
for a couple days afterwards.
So you will love having leftovers.
One more.
Oh my, that's a big stack.
And the apple topping is amazing
and just a perfect match with apple pancakes.
Takes about 12, 15 minutes to make this.
It's so quick, so easy.
And literally your kitchen will be smelling like apple pie.
And this tastes like the filling for apple pie.
It's such a treat.
All right, so we're just gonna pile this on nice and high.
And you can use, you know, traditional pancake toppings here
if you don't wanna make this topping
although you can make this ahead of time
and it keeps really well on the fridge for a few days.
Okay, here we go.
Loading up.
Oh yeah, look at that lovely mountain of apples.
And because there's never enough cinnamon
I do like to give a little bit of dusting over the top.
This adds a nice little something, something for fall.
I love cinnamon.
Where are my cinnamon fans?
Okay, and oh, here it is,
some maple syrup just to add a little bit of extra something
a little bit of extra sauciness to these pancakes.
So we're just gonna drizzle this right over.
Be as generous as you like.
Because the pancakes themselves, they're not overly sweet.
Look at that, look at that.
So pretty, almost too pretty to eat, almost.
Okay, here we go.
I love to just cut right through this
letting that maple syrup drip down through the layers.
And these are so tender and soft
and very moist from all the apple that's in there.
Okay, here we go.
Look at that.
Look at those fluffy, fluffy layers.
And you might recognize this recipe
because it is very similar to our buttermilk pancakes.
We added cinnamon, we added apples and wham bam
we've got apple pancakes.
These are wonderful, and I think I like them even better.
All right, here we go.
Diving into this, cause,
oh, I love that this is looking back at me.
Okay, here we go.
Oh, that's big.
Whoa, this is so satisfying.
And if you keep a well-oiled skillet
I love how it forms those crispy edges
so that it just gives it such great texture
cause otherwise pancakes are just soft.
So it's nice when there's a little bit
of crispness in every bite.
This is just such a delight.
I cannot wait to enjoy the rest of this.
I hope this becomes a new favorite recipe for you.
Let me know as always in the comments below
if you have any recipe suggestions and we'll see you
on the next episode of Natasha's Kitchen.
Oh, also, did you guys spot Sharky?
Let me know where you saw him.
And bye.