Normally, in our house, Sunday pancakes takes place on Wednesday. As long as my kids get pancakes, they’ll take them any day of the week. However, Sunday, I was client free and we made apple cinnamon pancakes! My kids were stoked. Did you see them run to the table?
This pancake recipe will make huge stacks. It will be more than enough to feed the neighborhood kids for breakfast. You are probably asking, “Why so many pancakes for a family of four?” I am glad you asked because these pancakes love the freezer.
PREPARATION TIP: Making more pancakes than you’re ever going to eat in one sitting benefits the family for the rest of the week. Cool the leftover pancakes on a wire rack while you enjoy breakfast. Pack them up in a freezer bag separating each pancake with a small piece of parchment paper. Don’t forget to label the bag with the date and contents. They’ll be good in the freezer for about 2 weeks, if they make it that long!
So, not all my children were stoked about apple cinnamon pancakes. As I started setting up the ingredients, my very strong willed daughter asked me what kind of pancakes we were making. Her reply when I told her apple cinnamon pancakes, “Ewe!”
Lucky for her I am flexible. Before I fold in the apple pieces, I will separate the batter and she can have cinnamon pancakes. Lucky for me, she became more agreeable when I told her about the change in her breakfast plans.
APPLE CINNAMON PANCAKES
Active Time: 30 Minutes
Servings: A Bunch, depends on the size of pancakes you like.
In a medium size bowl, whisk together:
4 cups of buttermilk
4 whole eggs
4 teaspoons of vanilla
1 stick of unsalted butter
In a large bowl, sift together:
4 cups of unbleached all purpose flour
1 cup of sugar
4 tablespoons of cinnamon
4 teaspoons of baking powder
4 teaspoons of baking soda
1 teaspoon salt
1 apple, peeled and diced
In a medium size bowl, whisk together the wet ingredients.
Combine all the dry ingredients in the large bowl.
Make a well in the middle of the dry ingredients and pour the buttermilk mixture in the center of the well you dug. Mix together until just combined. Fold the apple pieces into the batter.
Of course, I set aside some apple free batter for my daughter. The rest of us will have to deal with more apple pieces in our pancakes, oh darn!
PREPARATION TIP: Make your own buttermilk by mixing together 1 tablespoon of white vinegar for every cup of milk. If you don’t have white vinegar, you can also use 1 tablespoon of lemon juice. Stir together and let rest for about ten minutes. The milk will look thicker and maybe even lumpy, this is good!
Heat your favorite pancake making pan and slather with your “go to” grease. I spray a cast iron pan with a non-stick spray. My mother-in-law uses Crisco and my parents use a stick of butter. It’s all about what you like!
Once the pan is hot, and you have a serving plate ready, start spooning that batter into the pan.
My daughter has decided to insert her dominance for the second time this morning and demand small pancakes or she won’t eat them. She is lucky she is cute. She gets a 1/4 cup sized glob in the pan.
Give the pancakes about 2 minutes, check the bottoms for doneness and flip. You know the first few pancakes always cook faster and never turn out as good as the rest. A quick check of the bottom will tell you its time to flip. Wait another 2-3 minutes after the flip, your pancakes should be ready to go. Press on the center of the pancake. If it bounces back, they are done.
Top your pancakes with your choice of syrup and dust with cinnamon powdered sugar. To make the cinnamon powdered sugar, for every cup of powdered sugar add 1 teaspoon of cinnamon.
Time to eat those pancakes!
PREPARATION TIP: When you are ready to eat the freezer pancakes, simply pull out what you will eat and microwave. The time for microwaving may vary depending on the size of the pancakes and your microwave oven. I microwave two small pancakes or one large pancake for 1 minute to 1 minute 10 seconds. As you add pancakes to the plate, tack on a few more seconds to the clock.