The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1993

Apple Pancakes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 each


INGREDIENTS:
2 cups sifted flour 1 teaspoon baking powder (for buttermilk pancakes, substitute baking soda here) 1/2 teaspoon sugar
2 eggs, lighty beaten 1-1/2 cups rich milk (for buttermilk pancakes, substitute buttermilk here) 2 tablespoons melted butter
1/2-1 cup peeled, finley chopped apple



1 Sift flour with other dry ingredients in mixing bowl. Add eggs and milk and beat to make smooth. Add butter and apples. Stir well. Grease a hot griddle for the first batch. Generally greasing is not necessary after that if recipe contains 2 tablespoons or more of fat. Griddle is at proper heat if when tested with drips of water, they do a lively dance. Serve with syrup.
2 After pancakes have browned sprinkle sprinkle with cinnamon and sugar or pass cream flavored with cinnamon, or flavored with rose water.
3 VARIATION: For blueberry pancakes add 2/3 to 1 cup of berries. Serve with melted butter or maple syrup.

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