Vermont Pancakes Recipes

Steps:

• Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.
• Preheat nonstick griddle pan or skillet over medium to medium high heat.
• Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.
• Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone.
• Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.

Steps:

• 1. Preheat oven to 200 degrees F.
• 2. Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, in a large bowl. Beat eggs in a medium bowl. Whisk in about half of milk and vanilla.
• 3. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally. Remove from heat. Whisk into the egg mixture.
• 3. Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.
• 4. Heat a cast-iron, or nonstick skillet, or a griddle over medium to medium-low heat. Brush with canola oil. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size. Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. Repeat with remaining batter.
• 5. Serve immediately topped with butter and maple syrup. Serve with bacon and fresh fruit. If desired, transfer pancakes to a platter and keep warm in oven.

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• 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.