I L.O.V.E. apple pancakes. They are warm and hearty and barely sweet and just a little more special than the regular guys.
Every single time I make these beauties my husband hears what I’m making and says, “I like regular pancakes.” And every time I tell him that he likes these, too. He just forgets until he takes the first bite. “Yeah, these are good,” he says.
These are for when you want something extra-special.
Begin by putting 1/2 c. of butter and 2 c. of milk (whole at this house) into a small pot and slowly warm them until the butter melts.
As soon as it is melted, remove it from the heat. The reason I warm it is because if I melt butter and then add cold milk to it, the butter just lumps right back up and doesn’t mix as well.
We definitely don’t want hot milk here to cook our eggs, so let it cool while you work on grating your apples.
Using a grater, grate 2-3 tart, peeled apples to yield about 2 cups.
Warm up your griddle or skillet to just below medium. If you try to cook them too fast, you will definitely get raw batter on the insides and burnt on the outside! These are dense pancakes and take a bit to cook through. Be patient and go low and slow.
Add a half a teaspoon or so of butter to the pan when the pan is hot and if it sizzles, you are ready to go.
Put the finished pancakes onto a platter and into a 170 degree oven to stay warm until the rest are done.
Refrigerate leftovers to eat the next day for breakfast or lunch or dinner or an afternoon snack. They’re even good cold right out of the fridge! Enjoy!
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