The spices and apples in this recipe make it an extra special breakfast that is perfect for fall. It’s also healthier, since the butter is replaced with apple sauce. We really enjoy it!
The fall air has made it back to Alabama this morning and it is lovely. A perfect day to drink hot tea on the deck and enjoy the cool air, sunshine, and birds. It was also a perfect morning to play with my pancake recipe. The Gala apples that have been sitting in the fruit bowl for a week, suddenly looked really good. Apples, ginger, cinnamon….mmm, this seems promising. I worked from my usual pancake recipe, first adding unsweetened apple sauce instead of butter or oil. When I got down to the vanilla, I opted for the warm, fall spices of ginger, cinnamon, and nutmeg. I threw in half of a grated apple at the end, just because it seemed the right thing to do.
And, oh it was. Hot spiced pancakes, topped with butter, syrup, and apple slices. A subtle hint of apple. This is a perfect fall morning.
Yield: one dozen.
Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:
Now, flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again.