last updated on : 03.14.2012
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HOW TO MAKE YOUR OWN: spacer APPLE PANCAKES
Copyright:  Mike Sillett

Contents:

1. Intro
2. Tools
3. Materials
4. Procedure / technique

Photo of a batch of Apple Pancakes.


1. Intro

When apples are ripe and easily foraged, or cheap at the stores or farmer's markets, try making these apple pancakes once and you will be hooked thereafter. They are easy to make and they are delicious.

I make batches of apple pancakes on a regular basis during the season. I enjoy them for breakfast after they are made and then as snacks, right out of the refrigerator, throughout the week. Just grab one whenever passing by the fridge.
They're even great cold.

2. Tools
Non-stick frying pan / griddle
Mixing bowl
Sharp knife

3. Materials
Hungry Jack Buttermilk Pancake Mix
PAM, butter flavored
Red Delicious apples
ReaLemon
Syrup

4. Procedure

First step is to wash the apples real good.

Then peel.

Then core.

Photo of a peeled apple being cored.
I use a thin bladed knife to core the apple.

After you push the knife through several times from each end of the apple just push out the core with your finger.

Photo of a peeled apple with the core being pushed out.

Pushing out the core.

After the apples are cored put them in some water that has ReaLemon in it to keep the apples from turning brown.

Photo of a peeled apple ready to be cored.

As the apples are cored put them in ReaLemon water until ready to slice..

After the apples are cored put them in some water that has ReaLemon in it to keep the apples from turning brown.

Photo of a peeled apple ready to be cored.Photo of a cored apples soaking in ReaLemon water.

As the apples are cored put them in ReaLemon water until ready to slice..

The next step is to square off the cored apples so that when the slices are taken all the slices will be even in thickness.

Photo of cored apples being squared off in preparation in slicing.

Two apple cores on the left and the one at upper portion which is laying on it's side are squared off.
The one on the right lower of the four cores can be seen as still being lop-sided. The top of it needs trimmed.

The scraps from the apple core trimming will be cut up to make apple pancakes for cook. The cook has to eat while preparing the best for the rest.
Mixing chunks and batter
Chunk pancakes cooking
Almost done
Done, butter and syrup added

Now that all the cored apples are squared off they are are ready for slicing.
I have found the best thickness of the slices should be approximately 3/8 inches.
If it is too thick the apple slice will not be cooked through enough to be soft when the pancake is brown on each side.
If it is too thin there will not be enough apple flavor inside the pancake.

Photo of a sliced apples ready to make into pancakes.

I have found that the apple slice should be approximately 3/8 inch thick.
With that thickness the actual pancake coating on each side can cook to the correct brownness and at the same time the slice will be cooked enough to be soft.

Put all the slices back into the ReaLemon water to soak until ready to start cooking. I started this batch with four apples. That will make plenty of pancakes.

Photo of a sliced apples soaking in ReaLemon water.

As the apples are sliced up put them in ReaLemon water until ready to make into pancakes.

While you are getting the pancake batter ready you should be heating up the frying pan or griddle. It should be 'Pancake Hot' before adding the dipped apple slices. I like to add PAM non-stick coating - butter flavored.

Mix up the pancake batter. I like Hungry Jack Buttermilk Pancake Mix. You might like something different. That's ok.
Mix it to pancake consistency. It should NOT be any thicker because you are dipping apple slices.

Take out a few apple slices from the ReaLemon water and place on a paper towel 'briefly' to sop up excess water before dipping into batter.

Photo of sliced apple being coated in pancake batter.

Dip the slices in the batter and coat on both sides. Do it quickly and add to skillet.

AFter dipping add the slices to the hot skillet. Add only enough pancakes that you can handle and that the size of the frying pan / griddle allows. Don't crowd them.

Photo of apple pancakes cooking and ready to be flipped over.

Keep your eye on the batter as the pancakes cook.
When there are bunches of bubbles showing in the center - where the apple core is - it is time to flip the pancake.

This is what we want. Well browned on one side.
Once one side is done it is just a short time to cook on the other side.

Photo of apple pancakes cooked on one side.

There will not be bubbles to watch now that the first side is done,
however, by flipping the first one over and over several times to monitor the other side you will know how the other pancakes are doing.

After the apples are cored put them in some water that has ReaLemon in it to keep the apples from turning brown.

Photo of apple pancakes with butter and maple syrup.

Four apple pancakes will be a good start for each person.

The leftover pancakes. Place them on a plate, let cool until plastic wrap can be put over the plate and then place in refrigerator.
Whenever passing the refrigerator during the day reach in and grab a pancake. They are tasty just the way they are.

Photo of apple pancakes that are leftover after everyone has had their fill.

The leftovers. Tasty as a snack throughout the day.
Also, the next day for breakfast, put a few a few on a plate, put in microwave a half minute or so and enjoy again.

You can make several of these and leave in refrigerator and enjoy them all week long.

APPLE PANCAKES

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