Pancakes With Apples and Walnuts

Blogging to: Someone’s car alarm continuously going off in the parking lot because they haven’t figured out that 1) they’re sitting on their keyless entry and 2) the alarm that’s going off is, in fact, their own.

We’ve had a bit of a homepage facelift here, and after several frustrating hours of dealing with Apple retina display and WordPress plugin issues, I’m very happy to report that Ben finally finished redesigning the top feature banner of my blog. And oh my, isn’t it beauteous!! In Ben’s words, he’s learned just enough about Web design to be dangerous. If you can call oatmeal and couscous dangerous, then I wholeheartedly agree.

In other news, look at these pancakes!

pancakes with apples and walnuts

Yup, I made those from scratch. Yes, I did! :-) After my kitchen sink cookies, I was on a baking kick, so I decided to try my hand at the most forgiving of baked goods: the pancake. And having the most sad and pathetic non-rising baking powder imaginable, I decided to use cake flour instead of all purpose flour. After all, pancakes are cakes, right? The only difference is that these are cooked on a griddle instead of in an oven. Either way, they’re yummy.

Now, since the best pancakes have the word “buttermilk” preceding them, I decided I needed buttermilk to make these. If I didn’t put buttermilk in them, they wouldn’t feel authentic and they’d be a failure and a sham before they even made it to the plate.

Well, don’t you know, I never EVER have buttermilk in my fridge? Like, ever? Yeah, I’m a planner, for sure. :-)

Sooooo…void of buttermilk, I made fake buttermilk by taking 1 1/2 cups of milk and squeezing the juice of half a lemon into it. Then, I let it sit and become “acidulated” (thank you, Martha) for about 5 minutes until the milk started to separate a little.

After that, standard cake assembly occurred. Sift the dry ingredients into a bowl. Mix the wet ingredients in a separate bowl. Then combine the dry ingredients (in batches) into the wet ingredients. Stir just until combined, or suffer the consequences of a tough, gluteny mess.

pancakes with apples and walnuts

The kicker to these pancakes with apples and walnuts is…wait for it…the apples and walnuts on top that insist on dripping down the sides of the short stack. Pancake syrup is most definitely NOT needed with these. And sure, the powdered sugar on top was probably overkill, but the sauce…..oh, the sauce….

Take a cored and peeled apple and toss it in a pan with melted butter, about 1/2 cup chopped walnuts, the juice of the other lonely lemon half, and 1/4 cup of brown sugar. Yup, you heard me right…1/4 cup of brown sugar. The sugar is actually key because it turns into the syrup.

pancakes with apples and walnuts

And I have to say, the combination of the cake flour with my sad, pathetic baking powder really did make a difference in the pillowiness of the pancakes. And I imagine if you had baking powder that was even half working, your pancakes would taste way more amazing than these!

Hopefully, this will satisfy my baking craving for a while and I won’t feel the need to make another chocolate cake or something.

Enjoy!

-Allison

Pancakes With Apples and Walnuts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 pancakes

Pancakes With Apples and Walnuts

These pancakes with apples and walnuts don't need any syrup. The apples and walnuts provide a nice contrast to the melted brown sugar, which just insists on running down the sides of very pancake.

Ingredients

  • FOR THE PANCAKES:
  • 2 1/4 cups cake flour
  • 2 tsps baking powder
  • 1 1/2 cups milk
  • Juice of half a lemon
  • 1/2 tsp table salt
  • 2 tsps ground cinnamon
  • 2 tsps nonfat dry milk powder
  • 1/4 cup granulated sugar
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp vanilla extract
  • 2 tbsps canola oil
  • 2 eggs
  • FOR THE TOPPING:
  • 1 apple peeled, cored, and cut into 16 wedges
  • 1/4 cup brown sugar
  • Juice of half a lemon
  • 1/2 cup chopped walnuts
  • 2 tbsps butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg

Instructions

  1. In a measuring cup containing 1 1/2 cups of milk, squeeze the juice of half a lemon into the milk. Stir and set aside for about 5 minutes.
  2. In a large bowl, sift together the cake flour, baking powder, salt, cinnamon, milk powder, sugar, and nutmeg.
  3. In another large bowl, combine the milk/lemon juice mixture, vanilla, oil, and eggs. Mix thoroughly. Then, incorporate the dry ingredients into the wet ingredients, working in batches. Just stir to combine. Over-mixing will cause the pancakes to get very tough. If there are a few lumps, that's OK.
  4. Heat a griddle or frying pan to medium low heat and spray the surface with cooking spray. Once the pan is hot, put about 1 ladle full of batter into the pan. Your pancakes will be about 6 inches in diameter. When the pancakes are solid around the edges and bubbles start to form on the top, flip them over. Evacuate to a plate when both sides are brown. Cover with a kitchen towel and repeat until the batter is gone.
  5. Meanwhile, melt 2 tbsps of butter in a frying pan. Once melted, throw the apples in the butter, along with lemon juice, brown sugar, walnuts, cinnamon, and nutmeg. Cook for about 10-15 minutes until the apples get soft and the brown sugar has melted down to a sticky syrup.
  6. Pour the topping over the pancakes and serve.

Notes

Freshly grated nutmeg is an acquired taste, so if you're unsure use it sparingly to start. You can always add more later.

http://www.cuisineous.com/pancakes-with-apples-and-walnuts/

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Comments

  1. Your pancakes look so delicious, they’re totally making my mouth water!

    • Allison Allison says:

      Thanks, Rosie! And I have to say, your brownie pie that you posted about looks very dangerous. I could get into all sorts of trouble with that, but it just looks decadent.

  2. Hallo Allison,
    What can I use instead of 2 tsp. of dry milk ? I don’t have dry milk in my pantry, and don’t
    feel like buying it just to use 2 tsp. for this recipe . Thanks for suggestion.
    Mira….

    • Hi Mira,

      I would just leave out the dry milk. I think I threw it in the recipe because I had it in my pantry, but I don’t think it will hurt leaving it out. Hope this helps!

      -Allison

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