Apple and Oat Pancakes Recipe
I love to make variations of old favorites when working in the kitchen. Pancakes are one of those well-loved breakfast standards that lend themselves well to being given new flavors. One flavor that is perfect for pancakes is that of warm spiced apples, as cooked apples themselves are a comfort food fit for chilly fall and winter mornings. As I put together my recipe, I decided to add some oat flour to the batter along with the apples to give it more texture. The result is a hearty, tender pancake that will fill you up, yet leave you wanting just one more! These pancakes make a delightful weekend treat, and are also ideal for holidays and special brunches when you may wish to prepare something out of the ordinary for the occasion.
- 1 tablespoon butter
- 2 small apples, a sweeter variety such as gala is best
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1-1/2 cups all-purpose flour
- 1/2 cup oat flour
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla
- 2 tablespoons butter, melted
- 1 cup milk
1. Wash, peel, and core the two apples. Cut each apple up into roughly 1/2" chunks.
2. Melt the one tablespoon of butter in a small skillet over medium heat. When the butter is hot, add the apple chunks to the skillet and stir them around to coat them with the butter. Then add the cinnamon, nutmeg, and ginger to the apples and stir well. Cook the apples for five minutes, then reduce the heat to medium-low and cover; cooking the apples for 10 more minutes. Stir the apples three or four times so that they brown evenly. Remove them from the heat and uncover them once they are done cooking.
3. While the apples are cooking, combine the all-purpose flour, oat flour, baking powder, white sugar, brown sugar, and salt together in a bowl.
4. Beat the vanilla in with the eggs, then add the mixture to the dry ingredients. Also add the melted butter and milk to the bowl with the dry ingredients. Once you have poured all of the liquids into the bowl, then whisk them together with the flour mixture until they are thoroughly combined and there are no lumps in the batter (but do not over-stir).
5. Gently fold the apple chunks into the pancake batter until the pieces are well-distributed within the batter.
6. Cook the pancakes in a large, oiled skillet over medium heat. Drop the batter into the pan by 1/4-cup-fulls, spreading the batter gently with a spoon since it will be somewhat thick.* Since these pancakes will not bubble on the top when the first side is done due to the thickness of the batter, you will have to check the bottoms after about a minute to assess how much more they need to cook. When the bottoms are a dark golden brown, the pancakes are ready to be flipped. Cook until the other sides are also dark golden brown, then serve them warm with butter and your favorite syrup. (*See tips below.)
- If you like your pancakes to be thin rather than thick and fluffy, then add at least another 1/4 cup of milk to the batter (or more, depending on your preference) before adding the apples. These pancakes are denser than some due to the oat flour in the batter.
- If you do not have the oat flour, you can still make this recipe. Simply exchange all-purpose flour for the 1/2 cup of oat flour and use 2-1/2 teaspoons of baking powder instead of 1 tablespoon.
- If you would like extra apple in your pancakes, cut up one more apple, and increase the butter for cooking by an extra 1/2 tablespoon. Also, add an extra 3/8 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and 1/8 teaspoon of ginger. The cooking time for the apples will remain the same.
- For those who love nuts: add 1/3 cup of coarsely chopped walnuts to the batter along with the apples.