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Old 10-20-2018, 08:55 AM   #1
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Simple Apple Pancakes for those early mornings!

Ingredients
  • 250g flour
  • 500ml of milk
  • 2 eggs
  • 40g of granulated sugar
  • 1 vanilla sugar
  • 1 teaspoon of baking powder
  • 390gr apples ( about 3 medium size apples )
  • a pinch of salt
  • oil

Preparation

The eggs are mixed with salt, granulated and vanilla sugar.
Add the flour and baking powder and mix well - do not to make lumps.
Add the cold milk.
The dough must have the consistency of sour cream.
The apples are washed, grate and then mixed them with the dough.
In a pan, put a bit of oil and with a ladle take from the prepared composition and put in the center of the pan.
Bake the pancakes on low heat, turning on both sides several times to make sure they are baked inside.
Serve them warm with powdered sugar or honey.



Bon appetit!

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Old 10-20-2018, 02:01 PM   #2
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Those look delicious... Light and fluffy..


I haven't used apples in a long while.. Time to do so..

Ross
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Old 10-20-2018, 05:01 PM   #3
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I love pancakes that have something special added to them. Being a diabetic I don't add syrup to them. And most fruits has natural sugar in them. So I am happy with the sweetness they can add with the butter.

Welcome to our community. Lots of good information along with laughs.
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Old 10-20-2018, 05:09 PM   #4
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Nice! I'm adding apples next time to my just-add-water pancake mix! Rock.
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Old 10-20-2018, 07:07 PM   #5
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Quote:
Originally Posted by JasminEvic View Post
Ingredients
  • 250g flour
  • 500ml of milk
  • 2 eggs
  • 40g of granulated sugar
  • 1 vanilla sugar
  • 1 teaspoon of baking powder
  • 390gr apples ( about 3 medium size apples )
  • a pinch of salt
  • oil
Preparation

The eggs are mixed with salt, granulated and vanilla sugar.
Add the flour and baking powder and mix well - do not to make lumps.
Add the cold milk.
The dough must have the consistency of sour cream.
The apples are washed, grate and then mixed them with the dough.
In a pan, put a bit of oil and with a ladle take from the prepared composition and put in the center of the pan.
Bake the pancakes on low heat, turning on both sides several times to make sure they are baked inside.
Serve them warm with powdered sugar or honey.



Bon appetit!
Yum!. I'm saving that recipe, however, I'll have to make them for tea time as I'm barely conscious in the morning.
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Old 10-21-2018, 01:04 AM   #6
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I add thinly sliced apples to the batter rather than grating them. I think adding grated apple would make the batter too wet. As it is, unless the conversions I did from ml to ounces and from gr to cups are wrong, the batter is way too loose before the apple. As written, you're calling for nearly double the milk-to-flour ratio. Any pancake recipe I've used (successfully, I might add) calls for more flour than milk. Is it possible, JasminEvic, that the measurements are posted incorrectly? Or did I do metric-to-US conversions wrong? Or does the grated apple perform more like a flour than a liquid?
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Old 10-21-2018, 01:13 AM   #7
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FYI -- Right now is PRIME season for baking apples in the US.

CD
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Old 10-21-2018, 01:37 AM   #8
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cd, if you look for the right apples, you can bake pies from mid-July (in OH) until frost. Good baking apples come into season all harvest long. When we moved to our first home, Himself traveled for work and we had no kids. One year I got the bright idea of baking a different apple pie each week for his welcome home. Started with a Lodi apple pie in in late July, and ran up all the way until just before Thanksgiving with Melrose. He was in his glory, since apple pie is one of Himself's top three favorites. The only one we didn't like was because of the "healthy" crust - whole wheat flour with oil instead of butter.
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Old 10-21-2018, 05:16 AM   #9
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Quote:
Originally Posted by Cooking Goddess View Post
I add thinly sliced apples to the batter rather than grating them. I think adding grated apple would make the batter too wet. As it is, unless the conversions I did from ml to ounces and from gr to cups are wrong, the batter is way too loose before the apple. As written, you're calling for nearly double the milk-to-flour ratio. Any pancake recipe I've used (successfully, I might add) calls for more flour than milk. Is it possible, JasminEvic, that the measurements are posted incorrectly? Or did I do metric-to-US conversions wrong? Or does the grated apple perform more like a flour than a liquid?
Don't be afraid to try, it's loose and the grated apples give a bit more consistency you are correct there. I wouldn't worry about extra liquid coming from the apples, it will all evaporate once it hits the pan.
The solid content outweighs the liquid, no worries grandma knew what she was doing
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Old 10-21-2018, 06:50 AM   #10
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This line in the instructions, "The dough must have the consistency of sour cream" and the photo of finished product should allay fear of too loose a batter..
Ross
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