| Servings |
8 Pankcakes
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Ingredients
Dry Mix
- 1 cup all purpose flour
- 2 tablespoons light brown sugar packed
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/8 teaspoon Salt
Wet Mix
- 1 large egg
- 1 teaspoon vanilla extract
- Butter or vegetable oil for skillet
- 1 tablespoon butter melted
- 1 cup whole milk
- 1 cup grated apple about 1 medium apple
Whipped Cream
- 1/3 cup heavy whipping cream
- 1 tsp sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
Ingredients
Dry Mix
Wet Mix
Whipped Cream
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Instructions
Pancakes
- Whisk together the dry ingredients. In a bowl, add wet ingredients and mix until combined. All at once, add the wet to the dry, and mix until combined. The batter will have lumps; don’t overmix. Fold in the grated apple. Preheat skillet over medium heat and brush with butter or vegetable oil. Using a 1/4-cup measure, scoop batter onto skillet. Cook for 2 – 3 minutes until bubbles form on the surface of the pancakes, and then flip. Reduce heat to medium-low and cook on the opposite until golden brown. Transfer cooked pancakes to a baking sheet and place in a preheated oven to keep warm. Serve with Maple Syrup & Whipped Cream.
Whipped Cream
- Beat heavy cream until stiff peaks form, adding in sugar, cinnamon and vanilla extract half way through
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