APPLE PANCAKES WITH CINNAMON BUTTER
Source of Recipe
Recipe By: Bon Appitit
List of Ingredients
*** Cinnamon butter
½ c (1 stick) unsalted butter, room temperature
½ c powdered sugar
1 ts ground cinnamon
½ ts grated orange peel
*** Pancakes
2 ts fresh lemon juice
1 ts grated lemon peel
2 md Granny Smith apples (scant 1 pound), peeled, halved, cored
1 2/3 c all purpose flour
2 tb (packed) golden brown sugar
2½ ts baking powder
½ ts salt
¾ c whole milk
2 lg eggs
½ c (1 stick) unsalted butter, melted, divided
Recipe
DIRECTIONS:
For cinnamon butter: Using electric mixer, beat all ingredients in small bowl until blended. For pancakes: Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice. Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 3/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 250°F.
Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 3/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer.
Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes. Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve. Makes about 22.
Recipe By: Bon Appitit May 2004
Nutritional Content per serving: 161 calories of which 84% from Carb, 12% from Protein and 17% from Fat. Total Fat: 3g, Sat Fat: 1g, Carbohydrate: 34g, Sugar: 25g, Protein: 5g, Fiber: 4g, Sodium: 363mg, Cholesterol: 108mg
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