Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1/2 cup apple butter
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the milk, apple butter, egg, melted butter, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Once hot, use a 1/4 cup measuring cup to scoop the batter onto the griddle.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm with butter, maple syrup, and additional apple butter, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 130
Fat: 4g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Pumpkin pie spice can be substituted for cinnamon and nutmeg.
- Soy milk or almond milk can be substituted for milk.
- Coconut oil can be substituted for unsalted butter.
Variations:
- Add chopped nuts or raisins to the batter for extra texture and flavor.
- Top the pancakes with sliced apples or caramel sauce for a decadent treat.
- Use pear butter or pumpkin butter instead of apple butter for a different flavor profile.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven (200°F) while cooking the remaining batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup and additional apple butter. Garnish with a sprinkle of cinnamon or chopped nuts.
Garnishes:
Cinnamon, chopped nuts, sliced apples, caramel sauce
Pairings:
Bacon, sausage, scrambled eggs, fresh fruit
Suggested side dishes:
Hash browns, roasted potatoes, fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes all the way through to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Apple butter is a traditional spread made from apples that have been cooked down with sugar and spices. It was a popular way to preserve apples before refrigeration was available.
Flavor profiles:
Sweet, spiced, fruity
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite breakfast sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A