Saturday, August 22, 2009

Christina's Apple Cinnamon Pancakes

from Smitten Kitchen

2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium Granny Smith apples, grated
1 tsp cinnamon
a few dashes nutmeg
1 tsp lemon zest or 1 TBSP lemon juice

1. Mix the eggs with the milk in a large bowl.

2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.

3. Combine the wet and the dry ingredients and stir in the apples, cinnamon, nutmeg and lemon juice or zest.

4. Heat nonstick skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

5. Either dust with powdered sugar or serve with maple syrup.

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