We love apples so getting to pick our apples was an especially enjoyable experience.
My daughter Anna, 4, and I spent the afternoon picking apples with her grandmother recently. This was a particularly good season for their apple trees this year. Many of the good apples were at the top of the tree and required the use of an old-fashioned apple picker, which reminded of something used for lacrosse. Not long into the apple picking process, Anna had her arms full of large, beautiful red and green apples. In between eating the apples, Anna helped fill our basket.
That evening, we filled our fruit drawer with fresh apples. I went to sleep that night with apple recipes floating around in my mind, inspired to bake. That following morning I awoke hungry and thinking apples. Pancakes have become something I like to make a lot, probably a couple times a week. But I wanted to improve my current recipe for the apples. I converted my Egg free Dairy Free Pancakes, using butter and milk, since Anna can now eat dairy.
Apple PancakesIngredients1 cup flour
3 tablespoons white sugar2 1/4 teaspoons baking powder
1/4 tsp SALT1/4 teaspoon cinnamon or cut in half
2 tablespoons melted butter3/4 cup milk
1 teaspoon vanillaone apple peeled and chopped
DirectionsWhisk together flour, baking powder, salt and cinnamon.
Add butter, milk and vanilla. Okay if lumpy. Add chopped apples.
Cook pancakes until the tops are bubbly and the bottoms browned. Turn the pancakes over to cook other side (approximately four minutes per side).
Serve with butter and brown sugar.
