Veronica's Apple Pancakes

SUBMITTED BY: VERONIQUE_3 PHOTO BY: Tara

"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!"

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar

READ REVIEWS (74)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jul. 13, 2003 by SQUEAKYCHU

Wow! These were great. Very moist with just the right taste of apples. My kids loved them. I went to eat the leftovers next morning (I made a double batch right from the start), but someone got to them before I did. Must go make some more now...

7 users found this review helpful

Reviewed on Feb. 19, 2007 by Cardamum

So, so good! I've made this twice already and everyone in the family really loves it. I've just used one apple each time. Once it was a little over a cup, once a little under, and both times it turned out fine. I grate the apple with the skin still on, and you don't really notice it. My only very slight complaint is that I usually make double recipes of pancakes and freeze the extra so I can just pop them in the toaster in the morning for a quick breakfast for my toddlers. Well, for some reason these don't taste very good reheated. Oh well, it's worth making fresh whenever we need some apple pancakes! Thanks for the yummy recipe!

6 users found this review helpful

Reviewed on Nov. 1, 2006 by kjstrom

I altered these to make them less caloric, and they still came out fabulous! My daughter loved them. I substituted 2 Tbsp. Splenda for the sugar, 1/8 c. applesauce for half of the butter, two egg whites for the one egg and used nonfat milk. I also doubled the cinnamon. I ate mine completely plain - was almost like dessert instead of breakfast!

6 users found this review helpful

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