Pancake Apples

We’re a worn out bunch.  My dad fell during a seizure on Wednesday so we’ve been very busy and my time and attention has been elsewhere.  On Friday I started cooking up a storm- bone broth, some herbal remedies, homemade gelatin and coconut oil cups aplenty to help him recover.  Today will be more of the same.

This morning the kids slept until 10.  For two short folk who normally like to greet the dawn with a smile, that was a big deal. So we skipped breakfast and did brunch instead. I did something new this morning that was a big hit.  I had some apples languishing on the counter.  My kids aren’t really big on raw apples, they prefer their apple cooked.  Considering how busy we’ve been this week, they were going to go bad if I left them until Monday.

I peeled and cored the apples and sliced them to 1/8″ thickness.  I made my standard sourdough pancake batter, but I made it a little thicker than normal by reducing the milk by 2 tablespoons.  I dipped the apple rings into my regular pancake batter on both sides and fried them just as I would regular pancakes.  Because these apples are sweet, I only added half the sweetener that I normally do to the pancake batter.

The kids went nuts.

I used three apples for a recipe of pancake batter meant to serve four people. Next time, I will add some cinnamon to the batter as well.

This dish would also make a great snack for kids.  I’m going to add it to my regular rotation of Fall breakfast and snack recipes.

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