Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
In these basic fruit pancakes, apples give a little bit of sweetness without making the overall dish seem overly sugary. Granny Smith apples are the perfect apple if you're going for just a hint of sweetness, but use a sweet variety (like Gala or Delicious) if you're the type of person who likes a very sweet brunch. Either way, a dash of syrup and lots of thick bacon pairs perfectly with the apples.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 3/4 teaspoons baking powder
- pinch of salt
- 1 cup milk
- 2 tablespoons butter, melted
- 2 eggs, beaten
- 1 apple, peeled and grated
- 2-4 tablespoons butter, room temperature
Combine flour, sugar, baking powder and salt and whisk to combine. In separate bowl combine milk, melted butter, beaten eggs and grated apples.
Heat griddle or large frying pan over medium heat. Using a wooden spoon, combine wet and dry ingredients thoroughly.
Add a dab of room temperature butter to hot skillet, then add pancake batter in large spoonfuls (around 1/4 cup) and cook until bubbles begin to appear on top of batter, about 2 minutes. Flip and cook until center is cooked and outsides are brown. Repeat with remaining batter; serve with lots of bacon and strong coffee.