Empty My Fridge
Apple Pancakes You’ll Make Again & Again
Ingredientes
- Flour2 xícaras
- Sugar2 colheres de sopa
- Baking powder2 colheres de chá
- Baking soda½ colher de chá
- Salt¼ colher de chá
- Cinnamon · ground¼ colher de chá
- Buttermilk2 xícaras
- Egg2
- Vanilla1 colher de chá
- Butter3 colheres de sopa
- Apple2
- Olive oil2 colheres de sopa
Modo de preparo
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk the buttermilk, eggs and vanilla until blended. Add to the dry ingredients and whisk until just moistened.
- While whisking, add the melted butter until incorporated, then fold in the grated apple. Keep the batter lumpy; do not overmix.
- Heat a large heavy skillet or cast-iron pan over medium-low heat, or a griddle to 325–350°F. Add 2 Tbsp oil. If keeping pancakes warm, preheat the oven to 200°F.
- Portion ¼ cup of batter per pancake. Cook 2–3 minutes per side, flipping when the first side is golden and bubbles form and start to pop on the surface. Lower the heat if they brown too fast.
- Transfer the pancakes to a baking sheet and keep them warm in the 200°F oven for up to 45 minutes.
Resumido do vídeo de Natasha's Kitchen. Assista para ver os detalhes.
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