Last weekend, we went on a short bike ride and stopped for breakfast at the midway point. I took the unconventional route and ordered a burger, but Cornelius loves tradition and ordered the HUGE breakfast complete with eggs, bacon, fruit salad, home fries and the best fluffy, apple-cinnamon pancakes. He couldn’t stop raving about them and so I had a bite and was instantly won-over. They had such a great apple-cinnamon flavour that it became doubtful whether I could recreate them at home. This weekend, however, I was up for the challenge. The end result was delicious! The apple cinnamon flavour was pronounced and the apples still retained a softly-crisp texture. No mushy apples here!
I’ve always stuck to my mom’s pancake recipe and though they are delicious, they just aren’t fluffy. Next time, I’ll have to do a bit of digging around…maybe adding baking powder to the mix? Any tips for fluffy pancakes would be appreciated!
1 c ap flour
1 c whole wheat flour
pinch of salt
3 eggs, beaten
2 1/2 c milk
1 small apple, finely diced
1 T white sugar
1 T cinnamon
3 T walnuts, chopped
1. In a large mixing bowl, add the flour & the salt. Wisk in the eggs and half of the milk until smooth. Gradually add the rest of the milk, whisking away until you have the consistency of cream.
2. In a small bowl, mix together the apples, walnuts, sugar and cinnamon. Add this mixture to the pancake batter and let stand for 20 minutes.
3. Lightly oil a frying pan and put pan over medium heat. Ladle out the batter, making sure to get a nice apple/batter ratio and cook until the edges appear dry. Flip and cook the remaining side for about 30 seconds or until golden. Repeat with remaining batter.
Serve with pure maple syrup.
At the B&B;, we add baking powder to the mix, and don’t stir too much or the batter will get thin and the pancakes might get tough. We add wet to dry, mix a little, and let it sit a while…the longer you let it sit (overnight in the fridge is best), the thicker and fluffier it will be. If you use the batter right away, the pancakes are thinner. That’s what I’ve found after a year of early-morning pancake making, anyway! 🙂 In case you’re interested, off the top of my head I use 1.5 c flour, 3.5 T baking powder, 3/4 tsp salt, and 2 T sugar…for the wet ingredients, 3 T melted butter, 1 egg, and 1.75 cups milk.
Those pancakes look gorgeous. I’m a pancake fiend! Thanks for sharing the recipe!
Those pancakes look great! For fluffy pancakes, try separating the eggs and beat the whites to stiff peaks. Fold them in after the rest of the wet ingredients are incorporate and then use the batter immediately. After years of making tasty, but flat, pancakes, I can definitely say that the extra step is worth it for the height and texture!
Shaz, you are right, apples, cinnamon and walnuts are pure perfection!
Thanks so much for sharing your pancake recipe! I guess it does take time to make them perfect. Thanks 🙂
Ivonne, no problem! They were truely lovely!
Michelle, I’ve beaten the egg whites for waffles so I don’t know why I didn’t think of that for pancakes. Yes, I’m sure the extra step is totally worth it! Thanks for the tip 🙂
aren’t they just perfec together? apple, cinnamon and walnuts? yum… definitely a cure to any sweet tooth urges. Thanks. shaz
I love that you had a burger for breakfast! Besides burgers, pancakes are about my favorite thing on the planet – and these sound swell!
Rorie, I’m a total burger lover. I’m not ashamed to say it, but it’s probably my most favorite food!
Hi, I found you through Orangette, who I found through Technorati. I’ve been looking for food blogs and yours is terrific! I browsed through your last few posts and when I got to the double chocolate oatmeal cookies my jaw dropped open. I will be back!
Couldn’t find your email address so I left this here.
LOVE the new look! (Sorry if I’m the last to notice, I do most of my blog reading via RSS!)
looks delicious! i need to really read your blog more often because you inspire me to continue with the food experimentation i’ve been trying as of late! love the new header and design!
Yeah, I add baking powder to mine (2 T.) and it makes them so good and fluffy!
Thank you, Elizabeth for the nice words! Thanks for stopping by.
Joy, thanks for dropping by and good luck with experimenting with food! It’s worth the effort.
Thanks for the tip, Amateur. I’ll definitely be adding baking powder next go around!
I don’t make pancakes a lot, but I recently decided to use my sour milk (in place of buttermilk) to make pancakes. I’ve always been pleased with the recipes in my “The Ultimate Southern Living Cookbook” c. 1991, so I looked there and found the most wonderful, fluffy and soft pancakes… I think if they were any fluffier they’d be something else and not pancakes. I couldn’t find the recipe on-line, but it’s on p. 72-73 of this cookbook and it called “Buttermilk Pancakes with Homemade Maple Syrup”. I didn’t make the maple syrup though, so I can’t speak for that part of the recipe. Generally, I prefer fruit toppings and if I’m going to use maple syrup I use pure maple syrup.
Such a beautiful recipe, thanks so much!