VERONICA'S APPLE PANCAKES
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!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
BEET AND CHIA PANCAKES
Ever since I read Kim Boyce's recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book "Good to the Grain," I've wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It's important to purée the roasted beets until they're really smooth; I found using a powerful hand blender was more effective for this than my food processor.
Provided by Martha Rose Shulman
Categories breakfast, lunch, main course
Time 1h30m
Yield About 15 pancakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole). Add 1/2 inch water to the dish. Cover tightly. Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Purée in a food processor fitted with the steel blade until smooth. Measure out 1/2 cup. Freeze any extra.
- Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar). In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet purée and honey or agave nectar (if using). Quickly whisk in the flour mixture and fold in the chia seeds.
- Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Cook until bubbles break through and turn the pancakes. They will be quite moist so make sure to wait long enough so that they don't fall apart when you turn them. Cook for 1 to 2 minutes on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 2 grams, TransFat 0 grams
APPLE PANCAKE
This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream
Provided by starmaster25
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
- Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
- Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 86 g, Cholesterol 421 mg, Fat 28.4 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 14.6 g, Sodium 525.1 mg, Sugar 64 g
APPLE PANCAKES
Provided by Food Network Kitchen
Time 27m
Yield about 20 four-inch pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
- Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
- Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
- In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
- Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.
APPLE-BEET PANCAKES
A combination of cornmeal pancakes with pureed apple and beet for added nutrition, great color, and better flavor.
Provided by amyfilko
Categories One Dish Meal
Time 15m
Yield 12 small pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Steam or roast 1 medium beet, I do this in batches and freeze the puree, it greatly decreases time needed to prepare meal.
- Shred 1/2 apple.
- Add the two together and puree.
- Add egg, buttermilk, honey, and oil to puree and mix.
- Sift dry ingredients and add to wet.
- Cook as you would any pancakes. I use an iron griddle and some canola oil over medium heat and they turn out well.
Nutrition Facts : Calories 224.2, Fat 6, SaturatedFat 1.1, Cholesterol 55.3, Sodium 494.8, Carbohydrate 36.8, Fiber 4.8, Sugar 11, Protein 8.4
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- Preheat your oven or toaster over to 425 degrees convection bake. Slice the top and bottom stems off your beet and then halve. Place halved side down on a foil pocket on a baking tray. Fold the sides of your foil up to keep the juices in the pocket and avoid making a mess. Then bake until fork tender, approx. 30-45 minutes. (Bake time will vary according to the size of your beet, and how fresh it is.)
- Once cooked, remove from the oven and let cool for a few minutes, until you're able to handle with your hands. Now preheat your griddle while you peel your beet. The skin will peel very easily after being roasted.
- Place the peeled beet and all remaining ingredients in your blender and process until smooth. Then pour the batter directly from your blender onto your hot griddle, making pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbly on top and the edges appear set. Then flip and cook an additional 3-4 minutes until cooked through. Enjoy!
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- Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
- In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.
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