Apfelpfannkuchen: Apple pancakes.

Introduction:

Embrace the flavors of autumn with these delightfully fluffy and irresistibly tangy apple pancakes. Perfect for a cozy breakfast on a crisp fall morning, these pancakes by Natasha of Natasha's Kitchen are a hit with adults and children alike. They're simple to make and bring the scent of apple pie into your kitchen, creating a warming atmosphere that'll make you want to snuggle up with a hot cup of coffee or tea. Let's get started and whip up a batch of these scrumptious pancakes that'll become your new favorite breakfast treat!

Ingredients:

- 1 1/4 cup all-purpose flour

- 2 tbsp sugar

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 1 tsp ground cinnamon

- 1 cup low-fat buttermilk, cold

- 2 large eggs

- 1 tsp homemade vanilla extract (link to recipe in the notes)

- 3 tbsp melted butter

- 2 large Granny Smith apples (or about 1 pound of apples)

- Cooking oil, for the skillet

- Toppings (optional): maple syrup, whipped cream, or apple compote

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Equipment: Large mixing bowl, medium mixing bowl, whisk, grater, bench scraper, spatula, 2-ounce trigger release ice cream scoop (optional but helpful), large non-stick skillet or cast iron pan, griddle (optional)

Servings: Makes approximately 18 pancakes

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well combined and set aside.

2. In a separate medium mixing bowl, add the cold buttermilk and eggs. Whisk together before adding vanilla extract. Continue whisking until the ingredients are well blended.

3. Pour the wet ingredients into the dry flour mixture and whisk together just until the batter is moistened, making sure not to overmix. A lumpy batter is perfectly fine.

4. While whisking, add the melted butter and stir just until incorporated. Again, the mixture should still be lumpy. Set the batter aside.

5. Peel the apples and grate them on the large holes of a box grater to produce about two cups of grated apples.

6. Gently fold the grated apples into the pancake batter with a spatula until just combined, taking care not to overmix.

7. Heat a non-stick skillet or cast iron pan over medium-low heat. Add two tablespoons of oil to coat the surface.

8. Using a 2-ounce trigger-release ice cream scoop (or a spoon), portion the pancake batter into the skillet, leaving sufficient space between each pancake.

9. Cook the pancakes for 2-3 minutes on the first side. Look for bubbles to form on the surface and edges to turn golden brown before flipping.

10. Flip the pancakes and cook for another 2 minutes until pancakes are cooked through.

11. If needed, keep the pancakes warm by placing them on a baking sheet in a 200°F oven for up to 30-45 minutes.

12. Serve the pancakes hot with your favorite toppings such as maple syrup, whipped cream, or apple compote.

Cooking Tips:

- A well-oiled skillet will help achieve crispy edges on the pancakes, so re-oil the pan as necessary between batches.

- To ensure even cooking and proper formation of bubbles, maintain a steady medium-low heat and adjust if pancakes are browning too quickly.

- Leftovers reheat well, so feel free to make a large batch for an easy and delicious breakfast the following days.

This delightful apple pancake recipe brought to you by Natasha's Kitchen. Discover more delightful recipes on her YouTube channel: https://www.youtube.com/@Natashaskitchen.

#apple #autumn #breakfast #fluffypancakes

YouTube channel - Natashas Kitchen: https://www.youtube.com/@Natashaskitchen

Apfelpfannkuchen: Apple pancakes.